I have a restaurant in East Sakura

Texas-style barbecue can be regarded as the ceiling-level barbecue genre in the entire western camp's barbecue industry.

It is especially famous for its strong smoky taste, tender meat and juicy taste.

No matter what kind of meat it is, it will become tender and juicy after this cooking technique.

Of course, choosing the best beef brisket is the basis of Texas barbecue.

This time, Nagini Ji planned to use this method to complete the most critical part of the Chinese food, and it also took into account the strength of the opponent.

In order to make it impossible for Zhao Fuyu to make targeted adjustments to him, he used a method of 'transferring flowers and jade' again, not only did he choose quite a variety of dreamy ingredients.

And it also used the big killer of Texas barbecue.

You know, what he learned the most in North America was how to use this dish.

It can be said that apart from the faction of Dongying Cuisine that he has trained for many years, he is best at Texas barbecue.

It can also be known that because of the failure at breakfast, Nakiriji seemed to have nothing on the surface, but in fact he was already furious.

Crab Pig, Dinosaur Snake, Garlic Chicken, Hida Cow.

The appearance of four dreamy ingredients one by one revealed the frightening aspect of this dish.

Salt, pepper, garlic powder, chili powder, yellow mustard powder, red pepper powder, black pepper powder, honey, olive oil and more than a dozen kinds of dry and wet seasonings are marinated, which is an essential set of Texas barbecue experience.

Even if it is a meat like crab pig that condenses a strong delicacy in a light taste, it tastes like eating a dreamy ingredient like a top crab, but it still needs to be rolled and dyed with a layer of seasoning.

However, the good thing about crab pig is that it doesn't contain too much fat. Compared with other ingredients with the name of pig, it is much more elegant.

It doesn't take too long to marinate, and it can be put into the oven to start smoking as soon as it is marinated.

As for the dinosaur snake, which is rich in oil, the meat is plump and fresh, the color is transparent, and the fat is more plump than the Frost's Pig. The food is delicious and delicious, so it needs more time to marinate.

Garlic chicken, Hida beef, as well.

Even the length of marinating and baking time of different fantasy ingredients are different, which is also a test of the skill of the cook.

Of course, these are trivial matters to a dragon chef giant like Nagini Jiji.

In fact, the real difficulty of this type of barbecue is the control of the fire and the adjustment of the temperature during the barbecue. These are the keys.

You must know that the most important thing about Texas barbecue is the means of smoking and roasting.

Slowly smoke and roast for 5-20 hours at low temperature and the aroma of the natural color of wood. The meat smoked and roasted at low temperature will form a texture that is torn apart layer by layer like crab meat, and it tastes tender and juicy.

In order to ensure the humidity of the meat, a bowl or a large bucket of water is often placed in the grill.

It can be said that the complexity of Texas barbecue is here, and it is relatively simple and simple here.

Just by mastering these details, everyone has the potential to be a master of Texas BBQ.

This is also something that is different from the general barbecue.

Prepare these dreamy ingredients separately, and Nakiriji also knows when to pickle what, such as crab pig, etc.

The time for it to enter the oven is also very late.

Otherwise, start smoking and roasting too early, and the unique taste of crab pig will be destroyed after a long time.

With the delicacy of fantasy ingredients, Nakiriji would not do such a stupid thing no matter how arrogant he is.

However, dinosaur snakes, garlic chickens, and Hida cows are different. These types can be put in earlier.

But the order is also relevant. The dinosaur snake is extremely rich in fat, so it must be the first to go in, followed by the garlic chicken, then the Hida beef, and finally the crab pig.

Of course, it is still in the pickling stage, and Nakiri Ji is not in a hurry to do it.

Moreover, the smoked oven also needs to be preheated, and all kinds of fragrant wood need to be put in and burned slowly.

It will take some time for the temperature to be raised to the point where it can be grilled, so at this time, Nagini Cut Thistle started to process his second dish.

It was also at this time that many people present realized it.

The choice of the tycoon of the gourmet club was completely different from that of Zhao Fuyu.

One entree was purely meaty, while another had the purest vegetarian entree!

Dinghu Shangsu

Smacking his mouth, Mr. Cai Qing seemed a little unhappy.

After all, a dish that he has already tasted is not a surprise to him.

It's just that as Zhao Fuyu took out the shark's fin mushroom and golden carrot, his eyes lit up.

It's hard to find someone to make this kind of big dish in Zhongzhou.

In order to maintain efficient cooking operations, many restaurants have removed these very complicated dishes, unless they are ordered by regular customers or encounter some powerful foodies.

Only then is it possible for the chef to cook this level of dishes alone.

Because of this, a very obvious problem has also formed in various parts of Zhongzhou.

These very troublesome dishes, or go to a store that has long-term stocks of this kind of dishes, the price will be astonishingly high, and one meal can cost a month's salary, which is a normal consumption.

Or it can be done, but it's just the taste, so there is no need to pursue the ultimate delicacy.

Try something new.

In fact, this kind of fast pace and the high-end and low-end of the culinary world are almost directly divided across the board, and it is not a problem in one place in Zhongzhou. This situation occurs all over the world.

However, Mr. Cai Qing is from Zhongzhou, so he is naturally more concerned about similar situations in Zhongzhou, so he is also dissatisfied with many shops.

I have learned old skills, but I only think about inheriting them, and I have no meaning or motivation for development at all.

High-end catering does have ideas for development, but it is more about using more luxurious ingredients on the basis of inheritance to enhance the sense of dignity of the cuisine. There is no one that is truly innovative in taste.

This also caused Cai Qing to try new dishes, and he needed to search everywhere in the huge Zhongzhou.

‘The idea of ​​using fantasy ingredients is not wrong, and it conforms to the development of this era, but Dinghu Shangsu is already a very complete recipe, how to integrate dream ingredients into it. '

'This is a test of everyone's skills. '

For Cai Qing, he seemed to have vaguely guessed what method Zhao Fuyu would use to completely incorporate the two dreamy ingredients into the scope of the recipe.

But in the eyes of everyone, Zhao Fuyu's cooking is extraordinarily fast and direct.

Especially under the amazed eyes of everyone, he cut the golden carrot into slices, followed by the kelp, celery, and bean sprouts into the pot and started to splash water!