I have a restaurant in East Sakura

In just fifteen minutes, considering that the available time can be extended, it is only about 20 minutes at most. Burning, boiling, frying, roasting, and even frying have to be carried out.

Cook the remaining dragon bream meat, even the half-processed fish meat ingredients.

It must also be unified within the framework of one cooking. This kind of thing is not even thought of by ordinary cooks, even in their dreams.

But Zhao Fuyu not only thought about it, but now he has come to the final step that is about to be completed.

As long as he can finish the rest of the dishes within the time limit, then his dish can be regarded as truly unprecedented. As for whether there will be no one to follow, it depends on the change of fate.

It was at this moment that Zhao Fuyu started to feel a little nervous, but even so, his hands did not hesitate at all, all four stoves were turned on, and all four pots were put on the stove.

The stove is lit, and the oil pan is heated up. At the same time, the first thing to be made is the soy sauce dragon snapper fin!

This kind of cooking method is not difficult, and it can even be done very quickly, and the key is that the method of soy sauce water does not need to worry about the temperature.

Even if it is made in advance and left for a while, the taste of soy sauce water will be more deeply combined with the deliciousness of dragon bream, and the taste will be even more amazing.

Add sesame oil, sliced ​​ginger, garlic, and shallots. After a quick stir-fry, add soy sauce water, that is, first soy sauce. Mix steamed fish soy sauce with seafood soy sauce, and then add water at a ratio of one to one.

After the soy sauce water has boiled, put the cut fish fins into it, and slowly adjust the fire to a medium level, and let the fish fins mature quickly while collecting the juice.

When the soy sauce water is almost dry, add a little basil leaves and millet chili flakes.

It can be said that soy sauce water, as a cuisine that conforms to the characteristics of southern Fujian in Zhongzhou, has some parts that are difficult to match in general cuisine, both in terms of flavor and characteristics.

Soy sauce water can also be regarded as one of the best.

The fish fins in soy sauce water are boiled over medium heat, and a pot of water is boiling on the other side, and they have already been prepared.

In order to deal with fish offal, except for fish white and fish liver, the remaining fish intestines, fish maw, and fish bubbles need to be blanched.

Otherwise, even if there is a trace of peculiar smell remaining, it will destroy the taste of the fish offal. This dish can also be cooked a little in advance, so that it can be stewed in an alcohol dry pot for a while.

The taste of fish offal will be more attractive.

Put the onion and ginger into the water, add cooking wine, wait until the water boils, put the fish maw, fish bubbles, and fish intestines into it and blanch them for a while. Seeing that the color has changed, and it is coated with a layer of gray, take it out immediately.

Remove the white film formed by the residual mucus on the outer layer, and the rest is to stir-fry and smolder directly.

Onion, ginger, and garlic minced hot pot, add millet chili, pickled pepper, wild pepper and the most important yellow lantern chili sauce, then add a little light soy sauce, oyster sauce, until the taste of chili is released, then put fish maw , Fish intestines, and fish bubbles are put in.

As the stove is boiling, stir fry a few times, so that these ingredients are covered with a layer of spicy oil, and immediately pour hot water into it, not too much, probably to make the fish inside just float can.

At this time, another pot of water needs to be boiled in another pot, and the shredded white radish is put into the water to blanch.

On the one hand, it removes the spicy taste of the excess white radish, and on the other hand, it can also release some of the sweetness of the white radish.

And in order to address the taste of the so-called rotten radish, some rock sugar can also be added to the water appropriately.

The shredded white radish produced in this way will not only taste soft and full of water, but also sweet and delicious without any peculiar smell.

At the same time, add pepper and light soy sauce to the cooked fish offal for seasoning, and wait until the cooked soup is reduced to about half before adding fish white and fish liver, which are relatively easy to cook. Add a pinch of salt.

At this point, you can start thinking about cooking.

Get a dry pot, put alcohol cubes under it, spread a layer of onion shreds in the pot, and then put the blanched white radish shreds in, then add green and red chili rings, green garlic leaves, and The most important thing is a pinch of perilla leaves that must be placed on the dry fish offal pot before it comes out of the pot!

The steaming heat brought up the heat of the perilla leaves, but this was not enough.

In the dry pot, you also need to grab a handful and sprinkle it in, and then pour it down while the most turbulent soup is roaring.

The strange aroma for a moment is like opening a Pandora's box of people's appetite.

Even the diners who had already tasted their own dishes swallowed subconsciously one by one.

This taste!

Among the thick chili peppers and spicy spices, there is also a unique aroma of cholesterol, that extremely rich aroma!

The long tongue sticks out, Orochimaru, who has awakened many memories blocked in his genes, is now a complete gourmet in terms of food.

Not to mention that he is using various recent research results to stimulate the further evolution of his bloodline, and has a different desire for various external high-level energies and information.

It is called bloodline evolution, but to put it bluntly, it can also be called gene completion or optimization.

When he can evolve his bloodline to the limit, a super life form that combines the advantages of the Kaguya clan and the creatures of the Naruto world will appear soon.

What's more, the materials in Orochimaru's hands are constantly being added, including the blood genes of the Mibu clan in the ghost-eyed world, the genes of Tanjiro Kamado, and the genes of evil spirits in the demon world.

It can be said that what kind of creature Orochimaru will become in the future, even he himself cannot explain.

And this will also be a crucial step on his path to eternal life!

It's just that no matter how many futures there are, it's not as good as the extremely alluring cooking aroma that can make him fix his eyes on it.

It is also because of this difficulty to look away that Orochimaru gradually discovered the details of Zhao Fuyu's cooking, which is completely different from the past.

It was as if he was being controlled by a precision instrument. Not only did he complete one dish meticulously, but at the same time, the progress of several other dishes was also proceeding in an orderly manner.

The state of being extremely focused on all dishes and cooking at the same time.

Even Orochimaru felt tongue smacking.

The earliest Zhao Fuyu had never been able to get started in cooking, which was a dual-purpose cooking.

Because he didn't understand how it was possible to pour all the energy into the cooking without being affected by other dishes.

But later he gradually understood that the essence of cooking is the same.

Let diners feel delicious and enjoy happiness, which will never change.

It doesn't matter whether it's dual-purpose or multi-purpose, it all means the same thing.

The basically unchanged mind and the ever-changing seasoning and cooking techniques make up the man who is now in the cooking table, as if by magic, manipulating the four stoves!