I have a restaurant in East Sakura

So that's it. No wonder no one can restore the taste of this Jiangnan Baihua Chicken after the old master left.

Who would have thought that a floral scent like tuberose could be used here?!

Mr. Cai Qing couldn't help but be excited. Although to be honest, there is nothing magical about it, but if you don't know it clearly, you can't think of it no matter how hard you try.

But the key to making Mr. Cai Qing feel that Zhao Fuyu has the ability to fight against Nagi Kiriji is not the revelation of the secret of this recipe.

Rather, it lies in the flavors that are gradually developed by the three kinds of soup stock. Each kind of soup stock is filled in the air, but it gradually forms a chain resonance-like taste!

It's as if a certain smell has come alive, that spiritual aroma, as if it has a naughty quality that makes people want to capture it.

Such spirituality is the origin of Cai Qing's confidence in Zhao Fuyu's cooking.

However, the broth has not yet completely reached its peak at this time, and most of Zhao Fuyu's energy is still on Jiangnan Baihua Chicken.

At this time, tuberose appears, and tuna and lobster naturally start to be cooked.

A whole lobster, not only the meat from the body was taken out, but even the meat from the two large pincers and small claws were not spared by Zhao Fuyu.

Although it is called a lobster, in fact, this tuna lobster should be similar to the Boston lobster and belongs to the genus Crayfish.

It is not a lobster in the true sense, so the two claws are particularly huge and the meat is very rich. Compared with the soft and elastic meat on the body, the meat is more tough and crispy.

Mixing it into the filling can bring the taste of the ingredients to the next level.

Of course, just processing the lobster is not enough. Remove the shrimp threads, wash the shrimp blood, chill it slightly with ice water to increase the elasticity of the shrimp meat, and then slowly chop it with the back of a knife until the shrimp is in a smooth state where the meat is visible. , but the fibers are not completely broken yet.

You can put it in a bowl aside for later use.

Next is the prepared lard fat part, cut into fine dices and also added to it.

At this time, Zhao Fuyu turned his head, opened a pot that had been cooking for about fifteen minutes, and took out the ingredients that had turned completely orange-red.

Hairy crabs!

In order to make the taste of Jiangnan Baihua Chicken more prominent, the chicken is not chicken, and the flowers are not flowers.

Regarding tuberose, Zhao Fuyu must also have a check and balance method. Hairy crabs, which are very popular in Jiangsu and Zhejiang areas, are his method.

Take the crab roe and crab paste, add it to the filling, and finally sprinkle in a handful of tuberose stamens that have been soaked in water and chilled.

Just season with a little salt and white pepper, add egg white and potato starch, stir the filling evenly, and beat well.

It can be said that Jiangnan Baihua Chicken is mostly completed.

The next step is to fill the inner cavity of the boneless chicken with the stuffing, and then place the chicken in a snug manner, spreading it completely flat, as if it has been flattened.

Use a hair dryer to slightly tighten the moisture on the chicken skin, add a layer of crispy water mixed with red vinegar, honey, and water, and then blow dry again.

You can put it in the oven for baking.

Turn the heat up and down to 180 degrees. After preheating for ten minutes, put the chicken in and bake it. You don’t need to bake it for too long. It will take about half an hour to forty minutes. Bake it until the filling is mature and the moisture is tight. Later, take it out.

In the oil pan, pour hot oil that has been heated to 70% heat (180 degrees) and pour it over and over again until the outside appears orange-red and crispy, and the dish is completed.

Of course, it’s not yet the final oil pan, and it’s actually just the beginning of preheating the oven.

But after this step, where should the chicken soup boiled from the chicken bones be used?

No one noticed that Zhao Fuyu had already intensified the firepower of boiling the chicken bones by a few points.

In fact, this chicken soup will also become an extremely wonderful thing, integrated into the Jiangnan Baihua Chicken. It is for this reason that he handles these ingredients with extreme caution.

Tuberose has not completely completed its mission yet.

Faintly, as if he had grasped some trick, Zhao Fuyu moved his hands skillfully in the three pots of broth.

It also seems that because of this movement a few times, more of the smell inside was released.

The blanched ingredients are soaked in the cooled broth and undergo a long cold soak. No one knows what the effect of this method is.

Wouldn’t it lose some of the flavor if the ingredients are soaked like this all the time?

But Zhao Fuyu did just that, and the very special smell became more and more obvious.

At this time, everyone present knew that Zhao Fuyu's 'Dinghu Shangsu' seemed to have completely abandoned the past recipe, not to mention a brand new production, and it also possessed a very surprising magical power.

Those aromas are no longer breathtaking, but like naughty children, looming in the mouth and nose, constantly teasing everyone.

Their appetite continued to increase, but they still couldn't tell what was left in the smell.

The three kinds of vegetarian soup stock and the ingredients were clearly placed in front of them, but there seemed to be something extra in the smell.

Something that is inexplicable and unclear.

The combination of these vegetable soups seems to be another more sublimated and higher-level existence.

Even Ben Gordon, the giant of Dragon Chef, was very curious about this taste. While he kept chasing and taking deep breaths to smell it, he also felt it faintly.

The key to this kind of thing seems to be related to his future.

But what is it that can affect the future of a dragon chef giant like him?

Just when he was extremely confused, Nakiri Erina spoke.

Her sense of smell is indeed not that keen, but don't forget that aroma molecules are diffused in the air.

As long as she opens her mouth slightly, she can actually collect those aroma molecules into her mouth and analyze them with the tip of her tongue.

And through this analysis, she noticed something unusual.

If the aroma brought by the four dream ingredients of Nagi Kiri Thistle after being smoked and roasted is strong and coercive, then the smell brought by the aroma of Zhao Fuyu seems to be full of vitality.

Every aroma particle dances on the tip of the tongue, and the throbbing of fresh cells is simply more distinct than the vitality of eating raw octopus.

The cuisine is like fresh life. Nakiri Erina has only tasted similar characteristics in one person's cuisine.

That is her grandfather, Tozakura's only gourmet king, the Demon King of Food, Nakiri Senzaemon! !

Alive.

That soup has signs of coming back to life!

For the first time, Mr. Cai Qing truly looked at the princess of Dongying Yuanyue Group with admiration.

God's tongue is indeed something.

That's right.

“Chef Zhao Fuyu’s ‘Dinghu Shangsu’ is already showing signs of coming back to life!”

There are only two chapters today, and we will continue with three chapters in the afternoon!