I have a restaurant in East Sakura

Deng on the ship was the first to complete the assembly. In fact, his completion was the fastest, which was also within everyone's expectations.

After all, his cooking doesn't require much time, the main thing is to spend a little more time on marinating and cooking a few ingredients.

For example, marinating the red meat of tuna, and the treatment of fish roe.

The fish roe, which has been gently rinsed with clean water, is stewed in traditional bonito broth by Deng on the boat, served with white radish, sake, mirin, and soy sauce to form a very traditional sauce stew in Dongying.

Such fish roe becomes a part of the donburi, and the broth cooked from the fish roe becomes the sauce that triggers the delicious taste of tempura and the mellow taste of sashimi, which is also the result of Deng's careful design on board.

How can the deliciousness of ordinary soy sauce compare to the taste produced by the collision of fantasy ingredients and seasonings after cooking?

I saw that the bone meat he had chopped up before was wrapped with two pieces of perilla leaves, and then quickly passed through the tempura batter, and then immediately threw it into a temperature of more than 175 degrees. In the pan.

Basically no more than fifteen seconds.

After the fried batter on the outside quickly forms a crispy shell, it is fished out.

At this time, there are yuzu pepper, onion, ginger, garlic and shredded perilla flavored meat, which is almost completely raw, only the outer layer is a little warm.

In this way, the fried perilla leaves with a crispy outer layer and a sashimi-like texture are completed.

The part of the squid claws is even simpler. One by one, they are wrapped in tempura batter, and quickly oiled, and a pile can be fried in no time. They are tender and crispy, and can form two different textures in the taste.

At this point, a bowl of hot rice is ready, just arrange these ingredients one by one on it.

The most important tuna belly and middle belly only need to be cut with ice knives to show their unique tenderness and fatness.

There are different styles of cuisine, but they all originate from a dreamy ingredient, including stewed with sauce, fried, sashimi, and pickled sauce.

It can be said that when a bowl of tempura sashimi rice bowl is served, the first thing anyone mentions is the irresistible appetite.

The delicious and rich taste continuously lingers into the nasal cavity.

Just relying on the heat of the rice, it seems that many oily flowers have gathered on the incomparably fat belly and middle belly.

It is paired with stewed fish roe in sauce and poured with the sauce extracted from the filter, and freshly ground mustard. The wonderful deliciousness seems to have exploded in the mouths of the crowd.

And just as Deng's cooking on the boat was about to be completed.

A strong sweet fragrance also began to spread out, and Toyotomi Toyotomi's sweet whole fruit chiffon cake has reached the final stage.

The sweet storm swept the entire cooking arena, and made everyone present feel as if an army of fruits had come.

The taste in the nasal cavity was replaced by countless fruits in an instant.

What's even more wonderful is that when the chiffon cake was finished, Toyotomi put it directly into an ice box filled with ice cubes, and then kept turning the iron plate of the cake to let the temperature drop extremely quickly.

After the cake body cools down extremely quickly, the already dense cake body also becomes more porous.

At the same time, Toyotomi added the original ice cream with sweet whole fruit into the center of the cake.

The three-layered cake was cut into three layers, each layer was sprinkled with some white crystals before adding the ice cream, and then the ice cream was put in.

Soon a trembling cake with no possibility of collapse was declared complete.

But this is not the complete end, in order to maintain the image and taste of the cake body in a wonderful stage.

After the completion of the cake, it needs to be sealed and placed in the freezer, waiting slowly.

At that time, when all the sweet and whole fruit flavors are locked in the cake, it is time for this dessert to be completed.

So Toyotomi was the least anxious one.

Seeing that the cooking of the two Lin chefs was about to be completed, the selected IGO employees below also started drawing lots again.

It is entirely by virtue of random numbers that the numbers in everyone's hands are shuffled and exchanged with each other several times.

Then ten lucky ones will be drawn, and they will be the judges who will judge the outcome of the three dishes.

This kind of welcome ceremony is also the reason why the entire IGO is rushing towards this kind of thing.

It is extremely rare for any IGO employee to taste the dishes of Linchu for free.

At this time, Zhao Fuyu, who had already turned off the fire, was quietly waiting for the completion of the two ingredients.

First turn off the fire to copy the soy sauce, and use a colander to spill a bowl of soy sauce inside, which is enough for him to serve, and he will take some of the rest to use as ingredients for the Night Fire later, and leave the rest for IGO.

As for the piece of ancient pig mammoth meat, the fire was turned off a little later. At this time, the piece of meat was stuffy, and it was slowly waiting for the piece of meat to cool down.

Then carry out the cutting process.

After all, lava white meat is still a series of white meat, especially the recipe based on Lizhuang white meat. The thin slices of meat are also the classic and details of this dish.

To cut out such slices of meat, in addition to knife skills and thin sharp knives, waiting for the meat to cool down before cutting is also an essential step.

And in this gap, the original soup for cooking meat also needs to be scooped into the mashed garlic, so that the taste of the mashed garlic is truly complete.

A large piece of meat may not be visible to outsiders, but its actual weight is astonishing. Even after relaxation, the meat only becomes softer, which does not mean that the weight has decreased.

Such a piece of meat needs to be fully cooked, sometimes forty-five to fifty minutes is really not enough.

But there is no need to worry about this, because after the meat is cut, it needs to be scalded and heated in the original soup again, so that when it is served, the taste is just warm.

The taste is not too greasy.

This is where the delicious details of white meat come in.

It is also the point that Zhao Fuyu pays attention to, that is to think of everything perfect for the diners.

But for this dish, Zhao Fuyu also has a design beyond his own frame, that is to leave the final step to the diners, instead of finishing it perfectly by himself.

What he has achieved is a frame, and whether the rest becomes a splash-ink painting, a landscape painting, or an abstract painting, it all depends on the diner himself.

And his framework can only allow diners to taste ninety-five points.

The remaining five points depend on the control of the diners themselves.

Such leeway also seemed to allow Zhao Fuyu's cuisine to see another door that had not been broken through.

At this time, he had already stepped in.

It's about to start and finish!

Seemingly aware of the tacit actions of the three cooks, Saburo Fumii said something in a low voice on the high platform.

Then I saw three Lin-level chefs, and they all started the final steps!