I have a restaurant in East Sakura

Kisho Arima saw cooking for the first time, as if painting, a cook full of rhythm in every move.

And Saeko Busujima, who had been following Zhao Fuyu all the time, also showed a look of amazement.

During this period of time, because of Zhao Fuyu's handling of various affairs, although the training of basic cooking skills has not fallen behind, he has not seen any growth.

Especially in the understanding of esoteric cuisine, I have not seen any special progress.

Just when Saeko Busushima thought he had entered the accumulation period, Zhao Fuyu had already given her a huge surprise by showing her skills a little.

No matter how much she thought about it, she never thought that Zhao Fuyu would advance to another level in the way of cooking without making a sound.

Has gradually reached the pinnacle of being close to a master.

Every move has already brought the rhythm of his own cooking method, and even many giants of Lin chefs who have lived for many years may not be able to grasp this artistic conception.

Only those cooks who are infinitely close to the realm of Dragon Chef who have already gone a step further and started to step into the ceiling of Linchu, and even have some knowledge of esoteric cuisine, can reach this level of skill.

The most important thing about this ability is to allow diners to sense the artistic conception of the cooking in advance, and to adjust the spirit of the diners during the production, so as to achieve the situation that the diners are gradually brought into a state expected by the cook.

This is also an extremely subtle technique mastered by Chef Lin. Saeko Busujima only saw it because she had been following Zhao Fuyu and learned some relevant culinary knowledge.

If Ma Kisho doesn't have a deep understanding of the culinary world, he doesn't know what state he is in at all.

'but.'

'Buyu-kun's cooking this time doesn't seem to be difficult, but to deal with the troubles of Kisho Arima, is this kind of cooking okay? '

Listening to the communication between the two, Saeko Busujima is naturally clear about the related matters, it's not that she doesn't trust Zhao Fuyu's cooking skills, but the troubles on Arima Kisho, the injuries of ordinary people can't be compared.

If it is only seriously injured, or even dying.

She has full confidence in Zhao Fuyu's craftsmanship. After cooking together, as long as it can be eaten, it can be saved.

No sequelae at all.

But Arima Kisho is somewhat different, it is a deep-rooted chronic disease, and what troubles him is still the lack of origin.

This kind of loss of origin is an extremely troublesome thing, not to mention a Lin-level chef, even a giant dragon chef may not be able to guarantee it.

It can only be said that the shortfall can be filled with esoteric cuisine.

Then you can know how troublesome the reduction of the original source is.

Saeko Busujima is also looking forward to whether Zhao Fuyu can create a miracle again and solve the problem that even the giants of Dragon Kitchen find difficult.

Different cooking methods naturally have different techniques. According to everyone's understanding, the slight difference in production means the difference in taste and effect.

Using pig's trotters to increase the richness and richness of dishes and soups is what Zhao Fuyu thought about early in the morning.

In fact, this dish itself is a derivation of the herbal chicken soup paired with a fairy chicken in the Hunan cuisine technique.

It's just that Zhao Fuyu added more details, making this dish less homely and popular than it seems.

After cleaning the pig's trotters that have been washed with onion and ginger water, it shows a thick white with a slight gray color.

The front hoof is used instead of the back hoof, and the purpose is to reduce the greasy part of the pig's trotter, only for mellowness and richness.

Don't want too many whole hoofs, just take the pig's claws that are covered with tendons, bones and skin in the front.

Split the position of these pig's claws from the middle, then chop them into two and a half finger widths, and then put them in a colander for use.

Because scallions and ginger are not used to cook black chicken, in order to solve the fishy smell of pig's trotters, blanching is part of it, and the remaining part needs to be fried.

Heat the oil to a temperature above 160 degrees, which belongs to medium-high oil temperature. Put all the pig's trotters into the pot at this temperature, then cover the pot immediately, and deep-fry them well.

Keep the temperature all the way up to about 170 degrees. If there is no cracked oil in the pot, you can pick it up. At this time, the pig’s trotters should have a slightly browned outer skin, but it has not yet reached the state of tiger skin. .

At this time, if you smell it again, you will only have the aroma of pork but no fishy smell.

But after this step, you can't put it directly into the pan, because after frying, there will be excess fat on the trotters, and the taste of these fats will obviously destroy the integrity of the dish.

You need to blanch it in hot water for about three to five minutes, then take it out and wash it, and then you can spread it in a casserole.

The side of the bone is down, and the part of the tendon is up.

It can be said that at this step, the most complicated and dangerous steps of this dish have been completed, and the rest is just to put the ingredients in the same way.

Put Tianqi, astragalus, peony, barley, white peppercorns and other medicinal materials into the abdominal cavity of the black phoenix chicken, then plug the opening with chicken feet, then fold the whole chicken a few times, and put it on the bed Ready to serve on the casserole of the trotters.

Then wash the red dates and dried longan, put them around, and then turn on the fire to heat. What is needed at this time is a high fire to quickly increase the temperature of the casserole.

What can be added at this time is soy sauce, but it is not ordinary soy sauce. Take ordinary rice bowls as an example.

A rice bowl of autumn oil, a rice bowl of soy sauce, and a rice bowl of light soy sauce.

This is the source of all the saltiness of the medicated diet.

The light soy sauce is to enhance the freshness and increase the saltiness, the prime soy sauce has both color and saltiness, and the autumn oil is to increase the rich sauce aroma and freshness.

It can be said that these three are all soy sauces, and the colors are almost the same, but there are subtle differences in taste. Only such a combination can fully reflect the deliciousness of this dish.

After the soy sauce is put into the pot, it basically does not reach one-third of the whole chicken. At this time, a large bowl of Huadiao wine needs to be added, followed by boiling hot water.

Add water until it is no more than two-thirds full of the chicken, breast side down and back on top, and wait until the whole casserole starts to boil, then skim off any blood foam that may appear again.

However, the black phoenix chicken that Zhao Fuyu has processed several times does not have any blood foam floating, and there are some impurities, so it can be ignored if it is scooped twice.

Then simmer on high heat for about ten minutes. After the Huadiao wine is exhausted, cover the lid and simmer for fifty minutes in a casserole.

Even if this dish is finished.

It can be said that it is very simple to make, without the complexity of Zhao Fuyu's cooking other dishes.

But the grasp of the details requires the attention of various situations in order to slowly understand the intention.

Moreover, with ingredients like black phoenix chicken, there is no need for excessive cooking, it is enough to let various auxiliary materials bring out the effect and taste it should have.