I have a restaurant in East Sakura

It is different from Caibo Chaoyang, which uses the fat of poultry to blend the fat aroma into the ingredients to adjust and balance the taste.

Zhao Fuyu's method is even more ingenious, it can even be said that it has broadened the horizons of many people present.

In fact, after many seasonings appeared in modern times, many people have forgotten these original techniques. However, in the era of 500 years ago, these were almost the techniques that every cook must master.

And because each cooking genre is different, what they use to add umami taste is also different.

As for the technique used by Zhao Fuyu this time, it combines the details of Zhongzhou's Lu cuisine and Beijing cuisine, and it is used in this recipe, which can be regarded as making the best use of everything.

In fact, the meat cooking methods of these twelve kinds of birds are not complicated.

After steaming in water, fry the steamed poultry meat in an oil pan, and then put it in the oven in the air-dry mode to remove all the fat and fat, leaving only dry meat and bones that can be crushed when pinched.

Then grind the meat and bones of these different types of birds into powder, which is the seasoning that Zhao Fuyu needs.

Also the real key to adding that egg white flavor!

In fact, the amount needed is not much, and the powder used for each bird has its own proportion. It can be said that after putting these powders into egg whites and stirring them evenly, the transparent egg whites are slightly dyed with a light color. .

It seems that it has become slightly coated with amber, but it is still extraordinarily clear.

It was at this time that Zhao Fuyu's cooking progress began to accelerate extremely fast.

Before the broth is finished, all the crab roe of the hairy crabs are disassembled, pumpkin puree is added, fresh shrimps are pounded into shrimp paste, and a salted egg yolk that has been sieved through a sieve is added.

It can be said that after these things are mixed together, Zhao Fuyu has other free time to deal with the last critical step of this Hundred Phoenixes towards Phoenixes.

This is one of the real key difficulties of this dish!

After pouring the egg white into the pork belly and sealing it tightly, it is constantly rotating, shaking and stewing.

This step is also why it is necessary to process all other things before cooking.

Because after this step, you can't stop for a moment, until the egg whites in the pork belly are all attached to the pork belly by centrifugal force to form a round egg white.

Otherwise, if there is no gap in the center and the prepared egg yolk cannot be poured in, everything will fall short, and the cooking will fail.

Therefore, the strength must be stronger, not too soft, as if swinging lazily, and the centrifugal force is not enough, so naturally there will be no hollow in the center.

This is why this dish is counted among the most complicated dishes, and it has very strict requirements on the cooking skills of the cook.

If the level is not enough, it is impossible to control the strength of the swirling pork belly stewed in the broth, and the egg white inside will not be formed, and it will be difficult to form an egg shape and at the same time, there will be no vacuum space inside.

But as long as this point is overcome, even if the cooking skills are lacking, most of the cooking can be completed.

This is the special point of Zhifan Cuisine. Maybe your skills are not enough, but as long as you overcome the difficulties, you can restore some of them.

Of course, Zhao Fuyu is not the type with insufficient skills, I saw that he quickly handled the ratio of the filling, especially the blending of pumpkin puree, salted egg yolk, and crab roe.

The mature egg yolk should not be too soft and slippery, and some shrimp paste must be added to increase the stickiness and taste, and some poultry powder should be used to increase the base flavor, and there is no need to add saltiness, because the salted egg yolk already has a salty taste.

The key is to have the umami taste mixed from these twelve kinds of birds inside and outside at the same time. This is the key.

The so-called crab roe, pumpkin puree, and salted egg yolk are all supporting roles.

I saw that Zhao Fuyu took out the broth that had been simmered for enough time in the pressure cooker, filtered it, and poured it into an extremely wide open pot. Such an open pot is suitable for allowing the pork belly to rotate continuously in it, and at the same time The soup will not spill out.

And the seasoning inside is also extremely simple, just a little sea salt, a little pepper, nothing else.

It is purely relying on ham, vegetables, and poultry skeletons to bring out the umami taste. The rest is to fill the pork belly with the egg whites that have been stirred well, and then tie the two openings of the pork belly tightly with a rope.

Then boil the broth to the boiling point, turn the heat to medium, dip the pork belly into the broth, and start spinning the rope with your hands.

Note that this strength should not be weak, it must be able to drive part of the soup to rotate, so as to form enough centrifugal force, so that the egg white can be formed against the edge of the pork belly, and there is room in the center for the egg yolk to be injected.

And this rotation time, once it starts, can't be stopped for a moment. It takes at least 50 minutes to take shape. Depending on the size of the pork belly you use, it may take a full hour to rotate.

Generally speaking, after an hour of continuous broth immersion and rotation, you can determine whether the inside is solidified by lifting the pork belly slightly to hear the sound of water in it.

The shaking rate must also be uniform, otherwise the coagulated taste of the egg whites will not be as smooth as expected.

And just when Zhao Fuyu entered the final stage.

Caibo Chaoyang on the other side also started his cooking assembly completion stage.

Different vegetables are either oiled or watered, and they are processed in advance without seasoning, and they are used at the moment when they are most crisp and tender.

Some ingredients were even raw, so they started to be spread upside down on the plates one by one. Some plates deliberately left some blank spaces. Obviously, those will be the places to install the shredded pork.

Nine kinds of shredded poultry meat, some with skin, some with a knife, different meat quality and different processing methods.

Although they all bear the traces of being scorched by the raging fire, there are differences in the aroma that is unique to the fire.

Some even have a slightly burnt black sauce on the skin, which forms a counterbalance to the strong smell of wild birds, and creates a fragrance that is completely different from ordinary ingredients.

And these ingredients need to be repeatedly oiled through the oil extracted from the fats of different parts of nine kinds of birds at the same time.

Some are only half-cooked when the oil changes color, while some need to be fried directly in the pan to bring a crispy taste to the pan, and some just put the skin in and fry until crispy There are still some white shreds of meat that have been lifted out for half a lifetime.

It was at this time that a wonderful smell spread out as various ingredients were put into the pot. Dojima Gin, Nakiri Erina, and Yukihira Soshin were amazing culinary talents, so they really noticed it. Bo Chaoyang's meticulous preparation of the dishes.

Even in the poultry fat cooking oil, he has put a lot of flavor, and it is a kind of spice that everyone is very familiar with!

garlic!!