I have a restaurant in East Sakura

Cooking ingredients with aromatic cooking oil is an idea from traditional European cuisine.

Especially in countries rich in olives, the idea of ​​cooking seafood in the Mediterranean region is to soak shrimp, crabs, shellfish, and even fish in spice oil.

The oil temperature does not need to be particularly high, as long as it can stimulate the aroma, and then use the medium of oil to attach the taste to the ingredients.

Today's Caibo Chaoyang is following this line of thinking to elevate the taste of thousands of birds and thousands of threads.

The flavors of these nine birds are fused together by means of oil dripping and low-temperature frying, but the changes in flavors have never left Caibo Chaoyang's control.

Especially in order to get rid of the fishy smell in the oil, Caibo Chaoyang also specially selected spices, garlic, olives and Brazil, which are traditionally used to get rid of the fishy smell of seafood!

It can be said that the flavors of these three have been continuously circulated in the European and Western American cuisine systems, and they are still prosperous, which can also explain their effects.

The spices that can deal with the fishy smell of seafood often have the same miraculous effect in simultaneously removing the fishy smell of waterfowl ingredients.

Bo Chaoyang was very precise on this point!

Of course, the most intense fragrance emanating from this oil is garlic, because the proportion of Caibo Chaoyang's input is also dominated by garlic.

This is also to suppress the fishy and game smells of these nine kinds of birds, so that they can be tamed by more intense tastes!

And obviously, after such a baptism of the oil pan, the original strong smell of the birds was also changed, and then according to the vacant parts of the plate, Bo Chaoyang arranged the shredded meat in.

Obviously, this super talented cook has also taken a crucial step on the way to completion!

Eastern recipes and cooking concepts, combined with Western seasoning and cooking techniques.

Chaoyang has found a way to use his amazing ability

With an unchanging core, the ability to command countless changes.

Dojima Gin was the cook who started to approach the Heavenly King's domain, and he quickly grasped how Saiba Chaoyang handled the interlaced blades.

Although the control of the Staggered Blades is still not fine enough, but the lack of fineness also means that the ability can be used overflowing.

Then he grasped the core direction of his own cooking recipes, and then used the abilities obtained by the interlaced blade to match them. There might be some fusion problems, but the effect of the combination of various abilities has exceeded the subtleties that would have been noticed originally. the scope of the problem.

overflowing to the extent that can be perceived.

Then it means that there is no problem.

It's not a complete solution, but a clever method to push the problem over and cover it, making the cooking smoother.

This method has its advantages and disadvantages, but in Caibo Chaoyang's current cooking, there is absolutely no problem. Even with this concept, he keeps using the interlaced blades. After he has fully mastered this supernatural kitchen utensil .

Maybe Caibo Chaoyang can not only completely solve this problem, but also allow him to see a new path in the field of gourmet kings, which is hard to say.

And this was not only noticed by Dojima Gin, but also by Fan Xiu, the acting teacher of Shilin Temple.

That's why he really realized why the master teacher of Shilin Temple asked him to invite Caibo Chaoyang in person. It can be said that Caibo Chaoyang is now only a key away from entering the realm of heavenly kings.

And in the whole Dongying, there is no secret technique more suitable for this key than 'Shiyi'!

But until now, Xiu has not found another answer, the opportunity for him to break through the realm of the gourmet king.

Soon his eyes turned to Zhao Fuyu, since he couldn't get the answer from one genius, what about another genius?

Just when his thoughts were thinking like this.

Zhao Fuyu also started to accelerate at the same time!

Instead of relying on the improvement of the resonance of gourmet cells, it began to connect the resonance of food with cooking skills and spirit. It can be said that this subtle change in spirit cannot be seen clearly even by the real heavenly king.

Not to mention the other cooks present.

Only Nakiri Erina's spirit has undergone a transformation now, and she seems to have seen some clues, and she also showed an incomparably astonishing look, and began to carefully observe and imitate Zhao Fuyu's temperament and mental changes when cooking.

Without the resonance of gourmet cells, is it really impossible to speed up the cooking speed of ingredients?

In fact, Zhao Fuyu got the answer to this question a long time ago, of course it is no, even in the age without gourmet cells, there are similar kitchen utensils in the legend that have such an effect.

What's more, gourmet cells have generally appeared in the ingredients, so it's not impossible to use cooking skills and spiritual connection to make the ingredients show a more perfect posture and speed up cooking without using the resonance of gourmet cells matter.

The Dianling Kitchen Ceremony is the product of Zhao Fuyu's earliest summary, and the brand-new cooking skills that he has mastered now are mainly based on spirit and assisted by cooking skills, which is his second summary of his current experience.

There are changes in cooking skills, but not too many changes in actual actions. Many principles are similar, but what needs to be discarded is only the subconscious behavior of one's own psychology and body.

After implementing this point, Zhao Fuyu became more and more proficient in cooking Baifengchaohuang.

Even if this kind of resonance needs more slow spring wind and rain to complete, in less than half an hour, the steps that were expected to require continuous rotation for more than 50 minutes were still completed.

And then he unsealed one of the openings of the pork belly, filled it with prepared egg yolk in the form of a piping bag, and then squeezed all of it into the pork belly.

Zhao Fuyu continued to tie the opening of the pork belly with a rope until the hole in the middle due to centrifugal force was filled.

Generally speaking, at this point, under normal circumstances, the broth and the tied pork belly will continue to be stewed, but Zhao Fuyu chose another method, one that can better absorb the twelve kinds of birds Taste, the way to accelerate the ripening of egg yolk!

stuffy!

The broth is poured out, and then the lid is sealed with dough and lotus leaves. The thick cast iron pot is placed in the charcoal fire to completely seal the water vapor in the pot, and then the oven is closed.

After the temperature is maintained at 200 degrees for 15 minutes, then slowly adjust the temperature down one by one, 180 degrees for 15 minutes, 160 degrees for 15 minutes, and then maintain at 140 degrees until the end. Ten degrees, no change.

As the time changes minute by minute, a strong fragrance seems to be able to burst out through the seal and the oven.

In a trance, a sound of wind resounded through the sky.

In front of everyone's eyes, there seemed to be a divine bird that came across time and space, emitting countless radiance, and the fireflies were dotted

I want to return home! !