I have a restaurant in East Sakura

It's grilled, and it's fresh!

That thick-backed meat cleaver possesses uncommon strength

Just when everyone was surprised, Xing Ping Chuangzhen quickly saw the clue.

I don't know how Caibo Chaoyang absorbs these powers, but the ability displayed by the interlaced blades is indeed deeply incredible.

Just in the process of cooking, all the secret skills that many people have studied for a lifetime have been released, and it is a targeted method to keep the perfect umami taste of poultry and bring a unique strong taste.

However, when Xingping Chuangzhen was explaining in a deep voice.

The staggered blades in Cai Bo Chaoyang's hands were modified on the poultry meat that was already emitting light.

There are different processing methods for different ingredients, some of which are continuously and finely slapped with a flower knife on the skin, and some of which directly remove the skin and fat, and cut the meat into shreds.

Accompanied by different knife techniques unfolding at the same time, in just a short period of time, the meat of these nine kinds of birds including chicken, duck, goose, mandarin duck, pheasant, dragon, quail, pigeon, and wild goose has been separated according to different types. Spread out on the plate.

It can be said that Caibo Chaoyang's operations have faintly demonstrated extraordinary skills.

In particular, the special power of the interlaced blades not only preserves freshness, but after roasting enough, the shreds of meat of these nine kinds of poultry are covered with a layer of burnt yellow traces.

More importantly, a new flavor has been added to it.

That is the smell that represents fire!

In fact, after such a cooking method, the shredded meat of these poultry is already a kind of cuisine in ancient times, and it is very popular among waterfowl!

With the unique traces of burning, it is still extremely fine shredded meat cut by superb knife skills. Even if you just taste it like this, you can still feel the special taste of different birds.

Perhaps it is the sweetness in the blood, or the wild umami that is constantly released after chewing, each of which is different and unique.

Caibo Chaoyang's thousands of birds and thousands of silk buttons are designed to fully release the taste of these birds, and match them with filaments of different vegetable ingredients to form a top-to-bottom, slowly sublimated effect.

In order to achieve this, except for the poultry meat that has been shredded, the meat and bones of the remaining poultry have to go through a new process.

It was also a way that even Dojima Yin had never expected!

Refining! !

If the broth is to let the ingredients absorb the umami taste produced by the amino acids released from the inside, then what will the fat bring?

The answer is actually very simple. In addition to amino acids, it is a strong fragrance, which belongs to the unique fatty fragrance of different ingredients!

After one treatment, only seasoning is needed. Shredded poultry meat that already has different delicious ingredients needs such an aroma, and the resulting flavors of various birds are fused or forced into the ingredients. means!

It can be said that Caibo Chaoyang's use of staggered blades to process ingredients is only one aspect, and the experience of various cooks in judging ingredients from staggered blades, as well as the combination of handling methods, are truly infinitely useful.

The oil-immersed technique he is showing now is a method derived from the cooking inspiration obtained from a Spanish cook in West America.

Paired with another spice that seems to have changed the world, it can relieve greasy and remove excess fishy smell. This is the thousand birds and thousands of threads in his hand!

It is also a dish that represents the ultimate delicacy of poultry, and it is really enough to bear the word freshness! !

Fresh, keep absolutely fresh, and then the oil obtained through oil refining that brings together the aroma of several kinds of poultry fat is poured on these ingredients repeatedly, and then combined with sauces

Dojima Yin is worthy of Yuanyue's current noodle cooker. After Caibo Chaoyang didn't hide the direction of his next steps, he quickly analyzed his cooking steps.

Of course, even he couldn't fully distinguish some of the details.

This in itself is the different changes that each dish presents in the hands of individuals.

Especially the smelting of various poultry fats together, and the ratio of bone and meat, these things are beyond the grasp of ordinary people.

Even if Dojima Gin saw it with his own eyes, he couldn't fully grasp it.

This is the delicacy of a real cook. Even if you watch it many times, or even restore it in private, it is impossible to truly restore the root cause.

In addition to the inconsistency in the cell resonance of the food, the ingenious changes in the technique are always subtle changes according to the situation at the time.

Even the seasoning of the mix has to be changed, this is the core!

This dish, in the hands of Caibo Chaoyang, has shown a new attitude, and it can even be compared to the existence of extremely fresh taste!

In addition to the extremely complex texture and taste changes, he also added an extremely fresh experience!

This kid's progress in Ximei, even I can't understand it.

An astonishing light flashed in his eyes, and Dojima Gin also showed his sincere appreciation for his junior.

It's different from seeing Xing Ping Chuangzhen's appreciation of seeing the descendants of descendants.

Seeing Saiba Chaoyang's cooking skills now, Dojima Yin has a feeling that he has seen his nephews grow up, and even stands shoulder to shoulder with himself.

That strong impact also allowed him to see how the new generation pushes the previous generation.

It also made him, who was in his prime, have the illusion that he was already old.

However, he is not yet over sixty, and in the process of the evolution of gourmet cells, he has already begun to approach the culinary skills in the realm of heavenly kings, and everyone tells him that now is his prime.

After all, it is a world where gourmet cells exist. Even if ordinary people often taste delicious food, it is normal for them to live past a hundred years old. Many places have even postponed their retirement until they are eighty years old.

Stepping into the extraordinary, possessing wolf-level physical fitness, and living beyond the age of one hundred and twenty is a breeze.

Therefore, it is not an exaggeration to count Dojima Yin as the Mesozoic. It can even be said that he is still very young in the Mesozoic and has just stepped into this class.

Faintly feeling the waves of the younger generation rushing toward his face, Dojima Gin's eyes could not help turning to Zhao Fuyu's position.

It was this glance that made his pupils shrink uncontrollably.

Because what he saw made his heart tremble.

In such a duel, the two super cooking geniuses, unexpectedly both chose the same field outside of Zhifan.

It also puts a lot of effort into the extremely fresh taste experience.

Moreover, Zhao Fuyu's way of cooking gave Dojima Gin a feeling of unconstrained and tongue-twisting.

He never thought of using this method to increase the umami of a dish without destroying the balance of the original ingredients