I have a restaurant in East Sakura

In fact, the making of such a dish is still very simple, far less complicated than Zhao Fuyu's making process.

On the one hand, he wants to teach, and on the other hand, he starts from scratch.

In fact, the preparation of real cooking usually starts a day to half a day in advance, so it can be said that after he is on the stove, he can start the last step directly, and the rest of the work can be prepared in advance.

Of course, the auxiliary materials such as vegetables are fresher and better.

But for example, soaking and firing dry goods, such as the processing of sky tomatoes, steaming rice, and making egg skins, can actually be done in advance.

Even though the egg skin may need moisture and freshness, making it on the spot does not need to take such a long time from eleven o'clock in the morning to almost three o'clock in the afternoon.

It must be known that Zhao Fuyu is accelerating resonance for the cooking of various ingredients throughout the whole process.

With this kind of consumption, even an ordinary dragon chef would feel tired. Only a king-level existence can continue to maintain the resonance of his own food without interruption.

This is also why Zhao Fuyu's follow-up live teaching, all invited the existence of the king of heaven.

Without this level, it is impossible to do porcelain work at all.

Of course, although the process of some food resonance is accelerated, the steps can definitely be repeated step by step, that is, the time for various processing will be slightly longer.

This is also a very normal thing, and Zhao Fuyu also explained it during the commentary.

So such a Mother Sun Sphere has finally entered the final stage, and countless viewers watching such a cooking live broadcast have a sense of sight that the long march of thousands of miles is finally coming to the end.

Many people continued to watch the live broadcast unknowingly, and saw the present.

I didn't even notice it before, until I accidentally saw the time and realized that it was almost three o'clock in the afternoon.

'Boom'

The roar of the cannon stove continued, and the pot was also heated up. Zhao Fuyu put a few spoonfuls of water into the hot pot, cleaned the bottom of the pot and the spoon, and then poured out the washing water again.

Immediately afterwards, the pot was burned until green smoke was emitted. At this time, ordinary vegetable oil or soybean oil was put into the pot, and after a little moistening of the pot, the pot was removed from the heat.

Taking advantage of this time, put all kinds of onions and vegetables with spices into the oil, then turn the stove to the minimum, and slowly fry these spices.

At this time, the heat control is very important. From time to time, the frying pan must be removed from the heat to prevent the oil temperature from being too high and frying the ingredients inside.

Wait until the ingredients inside are all sauce-colored and not completely black, then you can fish them out, and the remaining oil is the best thing to use for frying rice.

The oil at this time can be used, but the pot is no longer suitable for frying rice after being boiled, so the cooking oil has to be filtered out, and the pot is washed again before it can be used again.

In this way, the temperature inside the pot can be more stable during the frying process.

'bang bang bang'

Following the sound of heating three times in a row, the firepower of the cannon stove was powerful, and the cleaned wok was quickly evaporated to dry up the water, and then the cooking oil was put into the wok. Pour out the oil, and finally add a tablespoon of warm oil.

At this time, the first thing to go into the pot is the dry goods, but not the dried abalone that has been cooked, but the soaked and steamed scallops, sea rice, and shiitake mushrooms that have been soaked and cut into pieces. Add a little ginger paste, neither more nor less.

The addition of ginger paste can remove some of the fishy smell left by these dried seafood, and it can also enhance the freshness and flavor.

But not too much, you can't even taste it when you eat fried rice, it's the best ratio.

Seeing Zhao Fuyu put all kinds of dry goods into the oil pan, and added a small spoonful of ginger paste, soon a puff of steam rose from the entire frying pan, turning into wisps of white smoke.

However, the ghosts and ghosts holding the broadcasting equipment at the scene felt even more intense, and even the camera shook a few times.

The strong aroma of seafood burst out almost immediately, and with the addition of ginger paste, there is a hint of spiciness in it and neutralizes the strong aroma of seafood.

When these dry goods are basically fried until slightly watery and almost dry, with some burnt yellow color attached, you can directly serve rice.

The rice that had been heated from the steamer and cooled for a while was put in a whole pot. It was at this time that many viewers who hadn't noticed before noticed it.

Such a dish is amazing in terms of weight.

Because compared to the rice that was put in later, the dry goods before were almost like dust that had entered the desert, and there were almost no traces to be seen soon.

In the live broadcast room at this time, it was a duet of high-temperature flames and the bang bang bang bang made by the contact between the frying spoon and the wok.

After the rice entered the frying pan, it didn't stay quietly at the bottom of the pan for a second. Zhao Fuyu's frenzied shaking of the spoon almost formed a white waterfall of rice in the air.

There is no need for complicated seasoning, and the rice can be dyed with layers of flavor quickly.

In fact, Zhao Fuyu is not without seasoning, the dried seafood itself has its own salty taste, plus he actually put a little salt to stir fry together, it can be said that the white rice already has its own taste .

But that was not enough, layer upon layer of taste was the effect Zhao Fuyu wanted, so at this time chopped dried abalone appeared.

The abalone, which has absorbed countless meat flavors, is added to the fried rice. Some of the sauces that come with it immediately stain the white rice with a light sauce color, but the most important thing is the meaty flavor and the richness of seafood. The mellow taste melts into the fried rice at once.

Obviously there is nothing too prominent and special, but the fried rice is changing a little bit, giving people the illusion that a weak candle is being lit, and the sky is about to be illuminated.

The release of that kind of strong yang and breath actually passed through the camera, causing all the audience to experience a slight change in their hearts, a very secret but real change!

After the dried abalone was added to the fried rice, everything seemed to be speeding up, and soon the white pepper powder was also sprinkled into the fried rice. It is well known that the pepper powder will lose its spicy aroma quickly under high temperature, so we entered this moment, It has to be done quickly.

At this time, the rice has already been fried until the pieces are loose, and the chopped broccoli, celery and Boston lobster meat are also added to the fried rice at this last moment, and the wonderful taste is constantly lingering and released.

It quickly subsides into a translucent white glow that lingers over the fried rice, but it's not over yet, after the addition of the sun-dried sky tomatoes.

Zhao Fuyu quickly made a move that shocked everyone. He directly poured the fried rice into the bowl of chopped sky green onions!

For a while, countless live barrages on the Internet also stopped, and it seemed that everyone felt incredible for his action