I have a restaurant in East Sakura

Chapter 24 It's just 'ordinary' delicious, and the completely defeated 'advanced'!

Zhao Fuyu, who has entered the state of cooking, doesn't care about the influence of the unexpected world, this state is called 'into the subtleties' by him.

It's just that his grandma laughed and beat him up.

Said that he is young and knows the 'fine details' of a fart.

'Gizmos like you are nothing but undivided attention'

But even so, the old lady didn't make him pay attention to changing this state, but continued with him, and made his cooking more stable than ordinary people's.

The cleaned black pork ribs were cut off one by one, and then cut into thumb-sized sections with a machete, and then put into the water basin for cleaning again.

It can be fished out until the clear water is no longer turbid and bloodless, and let these cut larvae drain naturally in a colander.

Seeing his move, Shirahama Kenichi, who knew nine out of ten skills in cooking, couldn't help but ask Furinji Miha next to him.

Miwa, if Chef Buyeo does this, won't it reduce the aroma of the pork itself?

Isn't it even more disadvantageous against Wagyu?

However, Meiyu of Fenglin Temple just shook her head slightly, explaining to the guy next to her who is now the only disciple of Liang Shanbo.

Of course not. The smell of livestock is so strong that the blood will have a fishy smell.

This kind of cleaning action can just remove the peculiar smell of the pork itself and retain more of the strong aroma of the pork.

The so-called water dwellers have fishy smell, meaty ones have smelly smell, and herbivores have muttony smell. '

Omnivorous animals like pigs naturally have fishy smell, so more ways to remove the smell are needed.

As for whether the meat smell is preserved, these methods of removing fishy smell will not affect too much, because the taste of the meat itself cannot be removed by simply using water.

Or it can't be removed by such a simple washing.

In fact, when cooking, the step of removing the fishy smell is to subtract the ingredients themselves and reduce their own taste, so that the taste of the combination and the taste of other ingredients can complement each other.

This is the essence of cooking.

To be harmonious, to cooperate, to help each other.

Instead of simply highlighting a certain ingredient, or simply pursuing the original taste of a ingredient, if that's the case, why should there be cooking methods?

Seeing that Zhao Fuyu drained the seeds and began to cut and match the onion, ginger and garlic.

Only the white part of the green onion is needed, the ginger is cut into slices, and the whole garlic is used.

Then there were no other ingredients. Instead, a large bowl was used to prepare various seasonings.

White sugar, rock sugar, ketchup, mature vinegar, rice vinegar, oyster sauce, soy sauce, rice wine, pepper, salt.

Mix it in according to the proportion, and then stir it with water that is almost 1:2 with all the seasonings, and the sauce of a dish is declared complete.

It also completely exposed the dishes that Zhao Fuyu wanted to make.

Sweet and sour short ribs?

A famous dish in Zhongzhou. But for such a duel, use this kind of home-cooked food

will it, too

Normal!

Saburo Wenjing was the first person to see that Zhao Fuyu was preparing to make dishes, but he never expected that Zhao Fuyu would just come up with a simple home-cooked dish from Zhongzhou to deal with such high-level ingredients.

'Is this confidence... or ego? ! '

At the same time, Fumii Saburo was not the only one who saw the direction of Zhao Fuyu's cooking, the red-haired boy, and the guy who looked like a junior high school student who came in last also recognized it.

Do you think such a simple dish can defeat your opponent?

I want to see if you can win!

Reminiscent of his father's entrustment, the red-haired boy also became a little bit interested, but he noticed that Zhao Fuyu's seasoning sauce ratio was not concealed.

He has also made home-cooked dishes like 'sweet and sour short ribs', and the proportions used by Zhao Fuyu are completely different.

'What would a sauce like that taste like? '

And the boy with brown and blond hair beside him was also curious about the ratio of sweet and sour sauce Zhao Fuyu used. No one knew it better than him who was proficient in Zhongzhou cuisine.

For Zhongzhou cuisine, even if the proportion of some seasonings is different, the taste of the same dish can be one heaven and one underground.

Zhao Fuyu didn't care how many people's attention his cooking attracted, he just started cooking his predetermined dishes little by little according to his own pace.

When the drained ribs were ready, he began to heat up a pot of oil.

The taste of the oil does not need to be heavy, soybean oil, peanut oil, corn oil, all can.

When the oil temperature just starts to rise, you can put half of the ginger slices in, and then wait until the oil temperature rises to about 140, then add the scallions, and then keep the fire going.

Accompanied by the sound of frying, when half of the white water of the scallion is fried out, showing a slightly withered and yellow state, you can put all the peeled garlic into it.

At this time, you have to stare at the oil pan, and wait until the aroma of the onion, ginger, and garlic is all strong and tangy, and the garlic starts to turn slightly brown, then you can scoop up all the onion, ginger, and garlic.

Then turn the heat to medium-low heat, put all the spare ribs that have been prepared for a long time into the oil pan, and stir fry constantly.

It didn't take long before a scent of onion, ginger and garlic, as well as the extremely strong smell of pork ribs, began to spread in the middle of the night.

Even the chef who cooks with Wagyu steak can't smell the ingredients in his cooking for a while, and his mouth and nose are completely filled with this extremely strong smell!

How can it be?

It's just the oil of the pork ribs, how can it produce such an aroma?

An unbelievable voice came out of his mouth.

But it is destined that this answer is only for him to think about.

As the opponent, Zhao Fuyu would not answer him so kindly, instead, he kept using the frying spoon to push the pork ribs that were getting less and less water in the oil pan.

Today's ribs can no longer see its state before it was put into the pot. The slightly pink and white ribs, after being fried, show a slightly burnt brown contraction state.

After the water evaporated, the pork ribs, which were close to four catties, now weigh less than two catties.

At this time, the outer layer of the ribs has formed a little crispy shell, and it is time to fish it out of the pot.

There is no need to wash the pot, after pouring out the oil, just return the onion, ginger, garlic, and ribs that were taken out before, and then pour all the long-awaited sauce into it.

The water content of these sauces should be just enough to submerge the ribs completely, and the rest is to boil for thirty minutes.

People are not separated from the pot, and people are not separated from the fire.

After simmering for fifteen minutes, remove all the onion, ginger and garlic that released their flavor for the second time, and then the final juice collection can begin.

And as this ordinary sweet and sour short ribs draws to a close.

The dark cooking talent standing opposite Zhao Fuyu found out in despair that no matter how much he used advanced cooking skills, he was cooking the wagyu beef in front of him.

It seems that Zhao Fuyu's cooking appeal cannot be shaken at all.

Everyone who was in the fire at night put their attention on his side, as the other side of the halberd.

Using Higashizakura market to sell the most high-grade ingredients Wagyu in the mall

It has been unconsciously forgotten by everyone! !

This chapter is very cool, I hope you enjoy reading it.

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