I have a restaurant in East Sakura

So fast!

Before the real cooking started, Alice Nakiri, who was processing the ingredients, turned her head and saw that Zhao Fuyu had already covered the iron basin, and a gleam of translucent golden light had faintly seeped out.

He couldn't help showing surprise.

Although the competition limit is only one hour, but how long has passed.

Zhao Fuyu has already finished a dish.

And they haven't really started yet, this gap is simply hopeless.

But such a gap also ignited Alice's self-esteem. She would never allow herself to be a person who raised the white flag before fighting head-on.

The idea of ​​cooking, which was still somewhat obscure, quickly became smooth, and her various inspirations finally exploded at this moment, turning into the movements of her hands, and she began to further speed up her own cooking!

'That's it, that's the pressure! '

After processing the fish in his hand, fire flashed in Hei Muchang Liang's eyes, and after realizing that Zhao Fuyu had almost finished a dish, he showed an even more excited expression.

Facing an opponent like Lin Chef who was far above his level, he didn't feel any fear or nervousness, only the excitement that continued to increase, and the resonance with the ingredients.

Even if he has not entered the stage of special chef, his cooking has begun to approach this threshold infinitely in terms of infusion of mind.

Even just handling the ingredients has already shown a completely different momentum.

Determined to completely squeeze his potential under this kind of pressure, Kurokiba Ryo, a genius who has been working as the head chef in a bar in a fishing port in Northern Europe since he was a few years old, grew up in an environment where the weak preyed on the strong.

He will never be afraid of opponents who are stronger than himself, on the contrary, only such a person can push out his full potential.

And since he left that cold and windy bar, he hasn't encountered this kind of pressure for a long time.

'Are you all excited? '

'This competition is interesting. '

Although he was cooking with all his heart, Zhao Fuyu also used the technique of one mind and two tasks that he had been practicing recently.

Being able to use one mind and two tasks at the same time, he can also fully pour his mind into the cooking, which proves that his cooking skills have improved to a higher level.

Now he seems to have gradually grasped this ability.

Before processing the swan eggs, the soaked silk rice has been washed and put aside, waiting to be put into the pot.

At this time, Zhao Fuyu started to deal with all kinds of seafood.

Wash the octopus, remove the teeth, scrape the sucker, and then peel off the outer layer of skin to reduce the tough taste.

The sea bream is cut from the tail with a knife, and the meat is directly deboned. After the internal organs are cleaned, the bones are also chopped into small pieces for later use. After the main spines are removed from the fish, they are also placed aside.

The tiger prawns are directly shelled and deveined, and the shrimp heads and shells are preserved.

The final Ezo shell is actually the easiest to deal with. With a knife, remove the gizzard, leaving the scallop meat, skirt and possible gonads.

These types of seafood are often called small seafood, and they are not particularly difficult to handle, and they are not even considered extremely valuable by seasiders.

Perhaps the most expensive one is the sea bream, but Zhao Fuyu didn't choose a big sea bream, and the price would not be too high either.

On the contrary, after processing these cheap small seafood, the meat is separated from other parts, which makes it seem that the ingredients used by Zhao Fuyu are actually very homely and friendly.

But what he did next was not so ordinary.

Not to mention washing the Ezo shells, even the shell of the swan egg was washed completely.

Then boil it with clean water, scald the fish bones and these meatless shells with hot water several times, then wash them clean, remove the last possible fishy smell, put them into the hot water, and boil slowly, There is no need to add any onion and ginger cooking wine to remove the fishy smell.

After so many actions, the remaining ingredients will definitely not have any fishy smell, but only pure sweetness and deliciousness.

Then come to boil the soup, the time does not need to be too long, after the water is boiled, it will be enough to boil for about fifteen minutes.

In the remaining time, you can deal with the rice, wash the soaked rice, take it out directly, and then pour it into the casserole that has been smeared with a layer of lard, and then pour the seafood soup that has been boiled for fifteen minutes Go in, don't need too much, just enough rice.

Then you can go directly to the stove and start boiling rice.

At the beginning, don’t cover the lid tightly, leave a little gap, put a chopstick under the lid, wait until the water in the casserole is half-dry, and cook it on high heat for about five minutes, then turn it to medium-low heat, and then take the chopsticks in Poke a few small holes in the rice.

Then cover the lid, and slowly continue to simmer for about seven minutes on medium heat.

Finally, pour the cooked oil on the edge of the casserole and pour it around. When the rice is burnt, that is, the aroma of the crispy rice comes out, immediately turn off the heat and let it sit for about three minutes.

A bowl of claypot rice that is extremely top-notch is complete.

And if this kind of rice is used to fry seafood fried rice, one can imagine that the aroma is definitely stronger than ordinary boiled rice.

It can also be used to solve the problem of insufficient aroma of seafood.

This kind of ingenious detail looks like nothing, but when you put it in your mouth, you will find that the taste is absolutely different.

The level gap between the chefs is gradually opened up in various details.

And the remaining seafood soup was also filtered out by Zhao Fuyu, and he can make another sideshow later.

At this time, the claypot rice was still simmering, and Zhao Fuyu had already started the next step, cutting sea bream meat, shrimp meat, Ezo shellfish meat, and octopus into small pieces, each one regardless of the type of ingredients Must be the same size.

Then cut the celery and dried onion into roughly the same small particles.

It is also served with green and red bell peppers and chopped green onion for decoration.

Basically all the ingredients needed are ready.

And the next step is one of the most important steps for Zhao Fuyu, which many people have never noticed.

Refining!

Since it is seafood fried rice, the oil used for the fried rice will naturally have a different flavor to the dish.

Why does the fried rice in many places look mediocre, but you don’t have that kind of taste at home, it’s basically a problem with the oil.

In many places, fried rice is sprinkled with a handful of spices such as green onion before adding eggs or other stir-fried ingredients, not only for the sake of appearance, but also to make the oil full of flavor.

The shrimp shells and shrimp heads that Zhao Fuyu specially left behind were for this purpose.

Make shrimp oil full of seafood flavor!

Many people make shrimp oil, which will make the taste of shrimp oil too strong, but when this kind of shrimp oil is fried with rice, it is better if it is eaten hot, but if it is slightly cold, the fishy smell will be difficult to control.

Aiming at this point, Zhao Fuyu also made his own method.

A way to kill two birds with one stone!