I have a restaurant in East Sakura

Regardless of the previous treatment, bone removal is already a very difficult skill.

Even among the top ten of contemporary Yuanyue, those who can complete these pre-cooking are enough to make them enter the top five seats.

But for this famous dish that is enough to be listed in the Manchu Banquet, it is just an appetizer that is really difficult.

Next, there are three processes of frying, sealing, and steaming. A slight difference in each process is enough to destroy the taste of this soup-filled yellow croaker, and even make this dish useless.

That's why, Seiichiro Xinghei and Senzaemon Nakiri, two bigwigs in the culinary world, also began to pay special attention to the details of Zhao Fuyu's cooking.

Because from here, it can be seen how far Zhao Fuyu's cooking skills have come.

After the crab is disassembled, the crab powder is added with cornel to remove the cold, ginger to remove the fishy smell, and sea salt to enhance the taste. The rest is a bowl of yellow and orange crab powder.

The freshly made crab powder will have a slight fishy smell if it is frozen. In order to control this, Zhao Fuyu did not directly add the crab powder to the boiled pottery soup.

Instead, let the soup be frozen quickly, and then put the crab powder into the fish maw just before stuffing the soup.

In this way, the taste of crab can be preserved to the greatest extent, and it can achieve an absolute balance with mountain delicacies and seafood.

The salty taste in crab powder can also extract the deliciousness of the latter two, and use salty to closely connect the three delicious tastes into a whole.

Strong at first and then weak, with a long aftertaste.

To achieve this, it is necessary to ensure that the soup of the yellow croaker will not leak out.

So for the next action, even Zhao Fuyu was concentrated and extremely cautious!

Zhao Fuyu directly picked up the yellow croaker with scallions and bulging fish belly, patted a thin layer of starch on both sides, and put it directly in the colander.

Next to it is a pot of oil that has already been burning with green smoke, and the temperature is at least above 1890 degrees, which is close to the high oil temperature of 200 degrees.

According to common sense, such a high oil temperature is not suitable for frying things, unless it is a small thing, which needs to be re-fried quickly and requires secondary cooking.

Otherwise, the high oil temperature will cause the outside to be overcooked and mushy, while the inside is still half-cooked.

But for Zhao Fuyu, or for the yellow croaker in soup, this oil temperature is the most appropriate.

The thin layer of starch is not only to absorb the excess water on the fish skin, but also to cast a protective layer for the yellow croaker's skin that has been removed from the bones, so that they can be shaped to support the round belly.

Next, pick up the oil that has been fried to a very high temperature, pour it evenly on the large yellow croaker, pour the outer layer of starch into a slightly crispy shell, and even let the fish skin have a certain degree of moisture. Maturity is at its best.

This requires extremely high heat control and immersion in the oil temperature.

Using the method of oil pouring, the temperature difference between the frying pan and the frying spoon is used to control the frying oil in the whole pot, and the cooking can be cooked so finely that it is almost flawless.

It can be said that Zhao Fuyu's cooking skills and the state of lifting weights are enough to amaze the crowd who have dabbled in the way of cooking.

As for the Demon King of Food Nakiri Senzaemon and Kohei Seiichiro, what they saw was more.

It is also the key cooking wisdom that determines where a cook can go!

Because Zhongzhou and Dongying have a lot of intersections, the two of them naturally understand the cooking of soup-filled yellow croakers. It is because of their understanding that they know to follow the orthodox steps. This step is definitely not drenched with oil. The best way to shape the yellow croaker.

But Zhao Fuyu changed this step, and made this step more perfect, which can improve the quality of cooking to a higher level.

You must know that if it is fried in a whole pot, even the most powerful master will not be able to fully grasp the temperature of each part of the frying pan without the gourmet cells.

Even with the help of gourmet cells, no matter how powerful the chef is, when frying things, there will be deviations in the control of the instantaneous temperature change of the oil temperature.

But the oil shower is different. The frying spoon is in one's own hand. After the high-temperature oil comes out of the pot, how it falls on the ingredients is the test of the cook's control.

Transform the almost unchangeable objective problem into a factor that can be controlled by the cook.

This is where Zhao Fuyu's wisdom lies.

As for unconventional praise.

In the culinary world, there are only time-honored brands, and there is no such thing as authentic.

The most authentic thing is not based on inheritance, but two words. 'Delicious'!

Seeing a yellow croaker that was only slightly golden, it gradually turned into a completely golden and crisp.

Zhao Fuyu even smelled the rich onion fragrance produced by the scallions being poured continuously by the oil temperature. At this step, it means that the fish has been finalized and can be evacuated from the oil pan.

Put the yellow croaker flat on a plate, and quickly cool it with a fan, especially the wind must pass through the big mouth and enter the inside.

Only in this way can the yellow croaker be completely shaped into a big mouthful and rich belly.

It can also be stuffed with more soup jelly.

At this time, the soup in the ceramic pot has almost been simmered until it is thick, and there are many gelatinous things in it, so there is no need to season it.

Just send it into the extreme freezer for ten minutes.

The hard soup jelly has been out of the oven, and then mix these things with the crab powder that has been removed from the dogwood, and stuff it into the belly of the fish. It should not be too full. It should be about 80% to give the melted steam a little space, and then use a piece of it The fried scallions are sealed, and a shiitake mushroom is stuffed outside.

You can put it directly on the pot and steam for fifteen minutes.

After the water boiled, put it in, soon accompanied by a vague aroma, the diners present seemed to forget other things, and all their attention was focused on the boiling pot of steamed rice. pot.

Fifteen minutes is not short to the outside world, but to these diners, it seems that they are intoxicated by the aroma, and it has been passed directly in just a flash.

'The fragrance steals the soul! '

'It turns out that the fragrance really steals the soul! ! '

His nose was twitching, Ma Jianxing's expression at this time, he didn't need to look at it, he knew it would be ugly, but he didn't care.

Because he can now thoroughly confirm one thing.

That is the young chef, the cook who tamed the tyrant in the legend turned out to be...

Even Nigui Zhixu could see the surprise in his eyes. You must know that he had been with Ma Jianxing for a long time, and it was the first time he saw the old man lose his composure.

‘Is the boy’s cooking so amazing? '

Shrugging his nose, Ni Gui Zhixu took another sip of beer, but for some reason, it seemed that the taste of the wine also added a hint of aroma, which made his appetite a little unbearable.

'However, the aroma of that dish is indeed a bit scary! '

It can make an expert-level martial artist lose his five senses in an instant, leaving only the sixth sense of intuition. It can no longer be described as powerful.

According to Ni Gui Zhixu's thinking, it can only be described as scary.

Swallowing, the 'Demon King of Food' Nakiri Senzaemon hadn't known how long it had been since he had shown his appetite so bluntly.

But as the fragrance spread, he had to admit one thing.

He really underestimated Zhao Fuyu.

In terms of the intensity of the aroma alone, even the cuisine of Dojima Gin, who is now a Lin-level giant under Yuanyue's banner, did not give him such a strong attraction when he was at the special level.

Thinking of this, he suddenly turned his head to look at Seiichiro Xingping, but he saw no surprise on the face of the former Shura.

Just when he was about to ask something.

The figure holding the dishes had already come to his side, and a calm voice sounded.

Golden Dragon Crossing the Sea to accept the Eight Immortals!

Please enjoy!

As soon as the voice fell, a cover was slowly lifted in front of Nakiri Senzaemon.

Immediately, countless steaming smoke rushed out, gradually deriving a scene like a mirage.

Accompanied by the faintly visible five-color glow, it is scattered all over the sky.

It made everyone present stare wide-eyed! !

Thanks to 'Luo Twelve' for the reward of 'in confidence'!

By the way, ask for tickets, tip, collect!