I have a restaurant in East Sakura

The gradually rising mist enveloped the kitchen.

It's hard to believe that Zhao Fuyu almost turned on all the stoves in the kitchen when making a dish.

Soaked matsutake, boletus, deer antler mushroom, bamboo fungus, chicken fir fungus and other mountain delicacies are put into a ceramic urn, filled with water and boiled.

Then fish out all the delicacies, wash them again, clean the pottery urn and spread the delicacies on the bottom, then put the dried scallops, abalone, fish lips, shark fins, bird’s nests, Liaoshen and fish maws that have been deodorized They are all placed in pottery jars one by one.

Finally, add the deer tendons that have been softened in the pressure cooker.

At this time, there is no need to add anything else or add water, just put it into a small jar, just enough to cover all the Huadiao wine with all the ingredients, and then it can be boiled directly on the fire.

There is no need to cover the lid, just boil it over high heat, so that all the alcoholic smell of Huadiao wine will be removed, leaving only the incomparably rich aroma and the delicious soup that is boiled out, which is unique to mountain delicacies and seafood.

At this time, the steam of the poultry soup simmered on a low fire was still making a 'puff puff puff' sound.

Only ten minutes passed, and there was still more than enough time left, and Zhao Fuyu also began to deal with the second key to filling the soup with yellow croakers!

Also known as the golden dragon. Big yellow croaker!

The cold yellow croaker, even in the freshest state, is lifeless, but this will not affect the taste of the fish.

On the contrary, because the mortis period has passed, the taste will be more flavorful.

First use scissors to remove the gills, then remove the scales on the large yellow croaker, then use two chopsticks to poke into the abdomen from the mouth, rotate and twist, and attach the viscera to the chopsticks, then slowly pump with the chopsticks get out.

Then, a bamboo knife with a specially polished blade was used to insert it from the mouth of the yellow croaker until it was close to the tail.

Stopping at the penultimate segment of the fish's tail, Zhao Fuyu followed this position and broke the yellow croaker's spine with a slight push.

Then use the blade to cut through the bone along the spine like this, and then switch to the other side and continue to cut.

Finally, grasp the large vertebrae of the fish with your fingers, and with such a light force, the main vertebrae of the fish can be pulled out directly.

This is the whole fish off the bone.

In fact, there is not much skill to speak of in this kind of thing, purely relying on practice makes perfect.

At that time, in order to practice deboning whole fish, deboning whole chicken, deboning whole duck, and even deboning various quail, pigeon and other ingredients, Zhao Fuyu spent a lot of energy.

Today's seemingly easy and quick methods all reflect superb basic skills.

Even Ma Jianxing, who had experienced a lot of culinary skills in Zhongzhou, couldn't help showing surprise after seeing Zhao Fuyu's light and delicate whole fish deboned.

No one knows better than him how difficult it is to achieve this step.

After removing the bones, although Zhao Fuyu had full confidence, he still carefully checked whether the fish skin was damaged, and then poured a fish maw full of onion and ginger cooking wine, which was a means to remove the fishy smell.

It is also to check whether the fish meat has been damaged.

When the poured onion and ginger cooking wine juice has no bloody smell after being poured out, you can stuff a few green onions into the mouth of the yellow croaker to support the fish maw.

Solid shape is on the one hand, and on the other hand, it is also the second means of removing fishy smell.

At this point, it can be said that the only thing left of this soup filled yellow croaker is the assembly part.

Fresh hairy crabs are steamed, topped with sliced ​​ginger, basil, and cooking wine.

After the crab meat and crab roe are cooked through, take out the crab meat and crab roe, add a little dogwood and sea salt, and stir-fry slowly over low heat to bring out the aroma of fresh crab roe.

In this way, the third pole of umami is formed, which is not inferior to the delicacies of mountains and seafood.

So far, it's for this dish.

Well, there is only time left!

What a quick way.

At this speed, I'm afraid it will take less than an hour and a half to serve the food.

Although they have been sitting and waiting, Ni Gui Zhi Xu and the others are not boring at all.

Zhao Fuyu had already served tea, cold dishes, stewed vegetable platter and other appetizing snacks.

But when they saw Zhao Fuyu's cooking skills in the kitchen, they said that they don't need these things at all, just looking at the cooking skills is enough to accompany the wine.

Yeah, it's really amazing.

Saeko Busushima stared obsessively at Zhao Fuyu in the kitchen, and already began to think about how to bring the relationship between the two closer.

But Nakiri Senzaemon and Xinghei Seiichiro among the real authorities are not in a hurry.

Because they know that the real difficulty of this dish has just begun.

The fusion of flavors is key!

However, it's really strange.

Cooking for so long, there is no resonance at all, what is Fuyu's cooking heart?

After looking carefully for a while, Seiichiro Kohei revealed a puzzled look.

He is absolutely sure of Zhao Fuyu's cooking level, but why is there no trace of abnormal resonance in the cooking?

As for the failure of food processing, this is simply impossible.

Not to mention anything else, just the attractive taste of several ingredients is enough to explain everything.

On the contrary, Nakiri Senzaemon, who has more knowledge and deeper background, heard Seiichiro's doubtful whisper, his eyes moved, as if he remembered something.

And some uncertain doubts.

After all, it was already a thankless task. Even if Zhao Fuyu's grandmother was famous for her bad temper, she wouldn't push her grandson to take such a path, right?

You know, in this era, that road is basically a dead end road!

The resonance of the ingredients is the world after the advent of gourmet cells. The chef will devote himself to it, using his own cooking heart as the node, to create an extraordinary vision.

Zhao Fuyu can naturally do it.

But to him, this kind of resonance is just a waste of time and the flavor of ingredients.

The spirit of the food is restrained until it explodes at the moment of serving, which is the most perfect time for a dish to be enjoyed by diners.

So even when cooking, he will suppress the resonant vision of ingredients to almost nothing.

After all, when Zhao Fuyu broke through for the first time, he did not break through with the resonance of the gourmet cell according to the conventional route, but did it later.

This allows him to control the resonance of gourmet cells with a bit more control than ordinary special chefs or even Lin chefs.

Of course, the opposite is that Zhao Fuyu does not have such a so-called 'cooking heart', or his cooking heart is the way of 'seasoning'!

After half an hour, the poultry stock is done first.

At this time, the breast meat left in advance, mixed with green onions, ginger, salt, and egg whites can all be ground into a meat slurry with a cooking machine.

Then pass through a fine sieve to remove the fascia in the meat.

Then, remove the chicken and other dross from the poultry broth, leaving only the soup with a layer of oil floating.

At this time, put the filtered soup into the soup pot, simmer on a low fire, and there are slight fish eyes bubbling.

Add one-third of the meat slurry, without stirring or moving, wait for the low heat to slowly cook the meat slurry again.

At this time, the broth must not be boiled, the remaining temperature of the fire is low, and it is slightly bubbling. When it is about to open, turn off the fire immediately, wait for the temperature to drop, and then continue to simmer until the meat paste is formed, and then filter it with gauze once

At this time, the remaining broth is quite clear, and seven or eight percent of the fat has been removed.

Then repeat the filtration twice until the soup is clear enough and there are very few oil stars.

This is the so-called best fresh 'top soup', which is used to make clear soup and soup dishes are the best.

Then add the top soup to the seafood that has been stewed in the pottery urn, and then continue to simmer for half an hour, and then it can be frozen and cooled.

At this time, Nakiri Senzaemon and Kohira Seiichiro couldn't help raising their spirits, watching Zhao Fuyu's every move carefully.

Because this dish is coming to its final stage

It is also the most error-prone stage.

Soup! !