I have a restaurant in East Sakura

IGO materials are still complete

Returning to the cooking table with a pile of ingredients in his arms, Zhao Fuyu's expression also showed a hint of satisfaction.

After all, there are many things, even if he uses the system to exchange, it is very troublesome, but in IGO, there is no such concern.

Just use it directly, and there are many novel kitchen utensils that can help him process these ingredients.

It also saves a lot of labor.

All kinds of peppers were gathered together by him, among which there is not only Zhanzhan spicy, which is very characteristic of Zhongzhou, as a representative of spiciness.

There are also peppers with different functions, such as dried Qin peppers that remove the aroma, green peppers with a slightly bitter and fresh aroma, spicy millet peppers, and even fruit peppers with a slightly sweet taste.

In addition to all kinds of peppers, there are also peppers, cornel, and even yellow mustard, mustard and other ingredients.

It can be said that in order to develop the extreme spiciness that he has mastered, Zhao Fuyu has taken all the ingredients that can be spicy.

Even green onions, shallots, and garlic were not spared.

After all, these three can also release a spicy taste.

It is also the ingredients that Zhao Fuyu will use.

The spiciness created by the composition of complex ingredients will show the comprehensive taste of extreme spiciness in a progressive manner.

What's more, facing the ancient pig mammoth, which is a fantasy ingredient that condenses dozens of times the meat flavor, if his seasoning is not strong and exciting, how can he compete with such an ingredient?

If it is enough just to taste the original taste of the ingredients, then what else do you need to cook?

I saw that Zhao Fuyu first soaked the Qin peppers that needed to be processed in hot water. For the sake of the aroma and the texture of the taste, it was necessary to wash it with hot water.

Others, such as Zhanzhan spicy, Hainan green pepper, Erchatiao, millet pepper, and fruit pepper, all need to be put into the juicer. They don’t need to be crushed very hard, but they also need to be crushed into rice-sized crumbs.

This will allow the next cooking step to fully release the flavor of the peppers.

In fact, if you ignore the many peppers that Zhao Fuyu picked, there are various other ingredients, just look at the other things he chose.

Brown sugar, soy sauce, kaempferol, cumin, star anise, cinnamon, tangerine peel, cardamom, bay leaves and other seasonings and spices, you can basically guess what he is going to do.

After all, there are not many meat dishes that use these replicated soy sauce ingredients.

Among them, the famous dish Li Zhuang White Meat in Zhongzhou Sichuan Province is the most famous, and Zhao Fuyu derived a dish of Lava White Meat based on this!

If Lizhuang white meat is mainly garlic-flavored and sweet, then this lava white meat is a new type of white meat dish that expresses the spiciness and meat flavor to the fullest, and is blended with fresh and sweet flavors to create a strong conflicting taste!

Although this dish has not been made yet, in Zhao Fuyu's vision, the texture and taste of this dish should be even better than the most exciting Lizhuang white meat.

And at the moment when Zhao Fuyu was processing the various ingredients of chili and copied soy sauce, Toyotomi Toyotomi and Deng on the boat, who had been blocked by him from the cooking process for a while, had also entered the state of concentrating on cooking.

In particular, the actions of Toyotomi Tetsuki are particularly eye-catching.

After all, what he has in his hands is the dreamy ingredient Sweet Whole Fruit that most people in IGO have only heard about, never seen it, let alone cooked it!

In fact, after Zhao Fuyu showed that he was going to cook a spicy dish, the eyes of most of the audience present also turned to Toyotomi Toyo.

After all, the head of the IGO Kyoto Imperial Headquarters chose a sweet dreamy ingredient.

And sweet and spicy, just a pair of enemies.

It can be said that in terms of cooking taste, Toyotomi Tiji and Zhao Fuyu are a complete match.

And the sweetness of sweet whole fruit gathers the sweetness of countless fruits. It needs to be cooked with such dreamy ingredients, and it needs very fine adjustment.

Otherwise, once something goes wrong with the cooking, such dreamy ingredients will be wasted instead.

Toyotomi has always been careful about this, directly cut off a bit of sweet whole fruit, and did not use this rare ingredient, but used special things to preserve this rare dream ingredient.

It depends on the number of cuts, at least the fruit can be used dozens of times, so you know that Toyotomi is careful about this sweet whole fruit.

Of course, the dishes he was preparing to cook were indeed quite interesting.

In fact, Toyotomi Toyotomi's culinary art has always followed the traditional Higashizakura cooking concept, the only difference is that he also slightly integrated some Chinese and Western cooking techniques.

The change of taste basically follows the original taste of the ingredients.

To bring out the sweetness of the whole fruit, Toyotomi Toyotomi immediately thought of Dongying's famous chiffon cake, sea salt chiffon cake!

As the kung fu under his hands became more and more obvious, it can be said that his ideas were also deciphered by a group of Lin-level chefs.

Salty brings out a deeper level of sweetness and increases the depth of sweetness, so that the taste of sweet and whole fruit will not go all the way to the direction of sweetness.

It can be regarded as a clever response.

However, the balance between sweet and salty depends on everyone's grasp.

Toyotomi Toyotomi's approach is tantamount to grandeur and righteousness in the minds of Lin-level chefs, but how to make this the most correct way to fully release the sweet and sweet taste of the whole fruit and balance the sweetness of it? The taste depends purely on everyone's culinary skills.

There is also the resonance level of gourmet cells.

Resonate with gourmet cells, allowing ingredients to adjust their own taste release method, which is the way to use fantasy ingredients most in the way of gourmet cooking.

Simply releasing the flavor of dreamy ingredients to the maximum, and then using your own cooking methods to balance the control, such existence is not uncommon, but relatively speaking, it is pitifully rare.

And not everyone can rely on their own cooking skills to fight against the full-flavored fantasy ingredients. This is the reason for the resonance of gourmet cells.

If this resonance is missing, the dishes cooked may not be able to be eaten by people who have evolved a gourmet cell, even if they are ghost-level or dragon-level extraordinary.

Although the confrontation of sweet and spicy is a classic.

However, the cooking of the chef on board may not be weak.

The taste combination of tuna and octopus is also a raging wave!

Looking over at Toyotomi Tiji, the chefs quickly turned their attention to Deng on the boat who had been keeping a low profile.

And at this time, he happened to be dividing the tuna octopus into pieces.

The precise and neat knife technique and the perfect knife skills made the Lin chefs present shine in their eyes!

You really deserve to be Deng on the 'Sword Ghost' boat!