I have a restaurant in East Sakura

Only being called the wrong name, but never being called the wrong nickname.

Known as the sword ghost, Deng on the boat is best at all kinds of dishes that require knife skills in Dongying cuisine.

Whether it's tempura, sashimi, or sushi, kaiseki.

Under his blade, it can be regarded as easy to do.

Now everyone present saw the knife ghost's craftsmanship once again. It was precise and even frighteningly sensitive.

The various parts of ingredients such as tuna and octopus are perfectly separated.

The squid feet at the back are cut open one by one to remove the inner hard core.

The tuna in front had its stomach ripped open, and the fish roe was put into the basin, which was continuously rinsed under the smallest gentle water flow from the faucet.

The belly of the fish was broken open, the fat belly was cut off, and the middle belly was also divided. The remaining red meat was also removed from the fish bones and fascia, and was put aside.

Even the flesh and bones leaning on the fish bones were dug out by Deng on the boat with a spoon.

The whole body of the fish, only the fish head seems to have not been processed.

The others have been completely removed, leaving only a whole huge white bone.

Such an amazing display of knife skills is simply dazzling. What's more important is that Deng's movements on the boat are not very fast, but are done step by step according to his own rhythm.

Even the Gao Xing chefs present could clearly see every moment when the knife was cut.

However, that kind of incomparably stable attack really made it impossible for them to imitate.

Even the most difficult to distinguish between the big belly and the middle belly is perfectly separated by him, without any pulling on both sides. In the actual oil flower division, how to distinguish the denser big belly from the middle belly, for each Cooking is a problem.

However, not only did Deng on the boat do it, but even the most demanding chef Lin couldn't tell the slightest problem with that knife.

Perfect cutting accuracy, perfect proportion division.

The next step is to deal with it.

Deng on the boat smiled slightly as he looked at the many ingredients he had cleaned up.

After all, even for him, such dreamy ingredients are rarely able to be cooked by himself, and they are still a complete one.

You must know that these Lin chefs are willing to participate in such a welcome ceremony because as long as they come, they can get another dreamy ingredient that is the same as the one selected in the ceremony for free.

He was able to come to such a welcoming ceremony not only because of the up-to-standard craftsmanship, but also because of his close relationship with Toyotomi.

Otherwise, there is no way for him to participate in this ceremony.

Determined to show off his full cooking skills, Deng on the boat did not hold back the slightest idea, and directly combined his best tempura and sashimi, and completed the tempura sashimi bowl for Take it out.

The big belly and the middle belly are wrapped with wet paper and placed in the refrigerator to maintain the freshness of the fish.

The red meat part, after finely removing the fascia, is directly sent into a bowl filled with light seafood soy sauce for raw sauce.

As for the fleshy meat scraped off by a spoon, you also need to add shallots, minced ginger, perilla leaves and even yuzu pepper to mince together to become minced tuna meat, and put it aside for assembly.

The most troublesome thing is actually the fish head. When Deng on the boat uses the fish head, he chooses the fish cheeks on both sides, which is the part that has the strongest flavor and is also covered with fatty oily spots.

After removing the fish meat, the fish head can be put into the oven. Just sprinkle a little salt and pepper on both sides, and do a simple initial roast. Bake it up and down at 160 degrees for ten minutes. An amazing aroma.

Such a fish head can be simply fried once to make an excellent soy sauce fish head soup, which is also a gift.

The concept of making the best use of everything is also the reason why Deng on board can continue to improve.

For the use of ingredients, he can be said to have reached the extreme.

But just as he continued to prepare his hands on the fish roe, suddenly a strong aroma of sauce enveloped the entire cooking arena.

Feng Chenti, who has experienced it a few times, naturally knows that this is Zhao Fuyu's usual method of distracting the spirit with fragrance, but this is the first time he has experienced it with Deng on the boat.

All of a sudden, I was stunned on the spot!

Zhao Fuyu's cooking table is actually many times simpler than outsiders think.

It's just a large piece of meat soaking, and a blender has smashed all kinds of peppers into fine pieces.

The Qin pepper soaked in water has completely lost its dry appearance at this time, and was also crushed by Zhao Fuyu with a stone mortar.

It can be said that what you see at a glance is not meat, but pepper, and there are no other ingredients, which makes Zhao Fuyu's cooking table look a bit monotonous.

Not only that, Zhao Fuyu's next food processing is also very simple, he directly heats the oil pan until it is about 50% hot, and then directly puts the minced Qin pepper into the oil pan.

At this time, the half pot of oil suddenly boiled with oil bubbles, and the unique aroma of Qin pepper also spread directly.

More importantly, a ruddy color was slowly released from the peppers and dyed on the oil. Within a few minutes, a strong red color had become the main tone in the pot.

At this point, all kinds of crushed peppers that were made with a blender before have to be put into the pot.

As an ingredient with a high content of fat-soluble vitamins, pepper also needs to be properly combined with oil to release all the nutrients and flavors.

It is only in this way that the spicy taste can be fully given to this pot.

Accompanied by the minced peppers with strong spicy flavors such as dipping spicy peppers, a choking smoke rushes up.

However, Zhao Fuyu, who has already used the spiciness of the bliss noodles, has completely regarded this spiciness as normal.

The extreme spiciness does not mean the extreme spiciness. These are two concepts, and it is also the reason why many Lin chefs who take the spiciness to master the extreme have not been able to master the extreme spiciness.

In fact, the ultimate spiciness lies in the spiciness, and it lies in the continuous stimulation. The moment when it hits the threshold of taste, the limit of people's tolerance is broken.

This is the ultimate expression of spiciness.

Rather than a violent spicy taste, it directly distracts people and makes them unable to feel the spicy taste, leaving only pain and numbness. What kind of taste can there be in such a spicy taste?

While Zhao Fuyu was stirring, a thick spicy mixed with a strange subtle spicy fragrance spread in the air.

At this moment, it was just the beginning of the release of the flavor, in fact, after all the minced peppers were put into the pot, the frequency of Zhao Fuyu's stirring the pot increased.

In order to stir-fry all the excess water vapor and leave more spicy taste, it is necessary to adjust the fire temperature to a medium fire level, so as to achieve the desired effect.

Then pour in all the spices prepared before, after soaking in water and washing them.

When more than a dozen kinds of spices such as kaempferen, cumin, star anise, cinnamon, tangerine peel, cardamom, bay leaves, etc. are put into the pot, the already bright red oil pot releases a more fragrant taste, combined with the spicy pepper .

Gradually, it formed a breath-taking aroma.

At that moment, he captured Deng on the boat!