I have a restaurant in East Sakura

Having already determined to fully realize his position in the culinary world, Zhao Fuyu naturally wants to fully demonstrate his skills.

Now that he is in a period of steady accumulation, what he has to do is to see more dishes and ingredients, and then learn the highlights from them to help him break through the bottleneck of the king of heaven.

After all, he is not a person who is satisfied with being able to break into the realm of the king of heaven. His goal is set in a world higher than the God of Cooking. Zhao Fuyu wants to see the scenery above those God of Cooking!

So he pays a lot of attention to whether all his energy is poured into the way of cooking.

It doesn't matter whether it is deliberate or not, the key is whether the original enthusiasm for cooking is always maintained, and this is what distinguishes Zhao Fuyu from other cooks.

The second generation is a human being, and he sees it more simply and transparently than other cooks.

As long as it is something he decides, he almost always has to find a way to complete it, but once he finds out that even if he really tries his best, even if he brings everything around him, he can't complete it, he will give up decisively.

This mentality of being able to take and put away also affected his cooking products at the same time.

There is also the decoration style of the fire in the night.

After several renovations, some of the decorations in Yezhonghuo's restaurant today not only have the simple and capable shadows of Zhongzhou's ink paintings, but also have some decisive and sharp temperament.

In addition to the main meal, there is also a place for tasting snacks and home-cooked dishes. Two small screens are separated twice, just like the yin and yang of the Tai Chi diagram. .

And the thin line in the middle of Taiji is Zhao Fuyu's cooking table.

This design is also to allow Zhao Fuyu to better handle the cooking requirements from two different types, so that different ingredients will not be contaminated, and even some subtle coordination can be carried out.

Thinking of designing new dishes for Saeko Busujima and Ena Kiyoakiin today, Zhao Fuyu immediately wanted to try to see if the dishes cooked with such a Tai Chi cooking table would have a brand new feeling.

After all, this can be regarded as the consecration of the new cooking table.

There is no need to go to the cold storage in the backyard to look for ingredients. On the cooking table in the front hall, there is always a considerable amount of various ingredients for Zhao Fuyu to use.

As for special ingredients, or fantasy ingredients, Zhao Fuyu will use the multi-world gourmet system to exchange them, and it is almost unnecessary to use the stock in the refrigerator.

After all, the exchanged ingredients are all within the best tasting period, which is far more convenient than taking them out of the refrigerator and reprocessing them.

It's just that what kind of recipe should be cooked, Zhao Fuyu is still a little confused.

In fact, one of the dishes, Zhao Fuyu, has already vaguely had a recipe, but for the other dish, he only has a rudimentary direction in his mind, but he still has no final goal.

This also made him fall into deep thought for a long time, until an inspiration like a comet flashed across his mind, making him keep thinking deeply.

Zhao Fuyu quickly found the key direction, and started to act for it!

Then let's begin!

Having determined the ingredients, Zhao Fuyu didn't hesitate any longer, and soon started preparing the ingredients, and the ingredients needed for the two dishes were quickly placed on the table.

Chives, green peppers, chives, millet peppers, purple onions, scallions, shallots, garlic, ginger, pepper, wheatgrass, bitter chrysanthemum, etc. There are more than a dozen scattered ingredients and vegetables, and there are even vegetables that Zhao Fuyu rarely uses seafood ingredients salmon.

It can be said that this kind of ingredient ratio is like a new cooking system, which is completely separated from the affiliation of most Zhongzhou factions.

In fact, it is not strange for Zhao Fuyu to cook Chinese dishes in the West, or directly use Western recipes.

He never said that he only knew how to cook Zhongzhou cuisine, it was just because the opponent he was facing had to make him try his best to bring out his strongest things every time.

So in contrast, what he showed was the food system of Zhongzhou, but if someone thinks that he has no knowledge of the cuisine of other countries, or understands it, then he will suffer a big loss.

After all, he is in the fortress of the Eastern camp, a place that combines Chinese, Western and international aspects, the real Pearl of the Far East!

Dongying!

Quickly blanch the fresh pork spine in boiling water, add the whole unpeeled purple-skinned garlic, pepper, ginger, and more than a dozen spices, and then directly beat the floating out of the top blood foam.

The only thing left is to simmer slowly. After the water boils for about five minutes, turn to a low heat and cook slowly with this simmer.

There is no need to consider the heat, as long as it is stewed until the smell of the meat comes out, the aroma is overflowing, and the meat on the spine will fall off in pieces when the chopsticks are clamped, the spine is considered to be stewed to the heat.

Only by stewing in such a slow and time-consuming manner, can the cooked spine be guaranteed not to dry out, but also to retain enough meaty aroma.

Put your best foot forward for cooking later on.

The other dishes are simpler, and the most complicated one is not in the cutting and matching of ingredients, but in the cooking of one of the seasonings.

That is to say, any cooking is hard to lack. Oil!

Different from ordinary oil, what Zhao Fuyu wants to refine this time is fish oil, that is, salmon fish oil!

With the millet rings and garlic slices as the base, slowly fry the olive oil to get the aroma, and then remove the first two. It is necessary to ensure that the millet and garlic slices are fried to a slightly browned level, so that Both are used later and both release aroma molecules into the olive oil.

Then use such spice oil to fry the salmon fillet at low temperature and slow fire, fry all the fish oil of the already rich salmon, and cut the outer layer of the salmon fillet until it is crispy, and the inside also presents a kind of tenderness half-baked state.

At this time, all the oil and fish can be taken out.

After putting it aside and waiting for it to cool down, you can start to assemble it with other ingredients. If someone can see Zhao Fuyu's cooking movements at this time, they will be surprised to find out.

What Zhao Fuyu cooked was a typical combination of meat and vegetables.

The two dishes are a mixture of meat and vegetables, but one is the main one and the other is the second.

Coupled with the charm of the Tai Chi cooking table, it can be said that an indescribable special power seems to descend on Zhao Fuyu all of a sudden.

Even the dishes cooked with him seem to have a little more mysterious atmosphere.

And this is also a kind of influence that the environment exerts on people and things. Why Zhao Fuyu cooks in this newly built place is also to adapt to the aura of the cooking table here.

It can be said that in conjunction with the various arrangements here, Zhao Fuyu did not use the food cell resonance, but used his own spirit and mind to resonate with the ingredients, which seemed to be amplified by invisible amplification.

The ingredients that are still being cooked have thus released more of their potential, adding flavors that shouldn't exist in the first place.

This is the role of the cooking table that is really suitable for cooks!