I have a restaurant in East Sakura

The cooking of the mandarin duck soup base is just the beginning of this dish.

It takes three or four hours of preparation before and after, and naturally other methods are needed to provide a little assistance.

The high-power cooking box is one aspect, and the other aspect is the method of resonance with the ingredients that Zhao Fuyu has only recently mastered, using his own gourmet cells to speed up the release of the flavors of the ingredients.

This is also an ability that he has only acquired after practicing for a long time.

Now it's time to actually fight.

To shorten the cooking time of the soup to one hour is to do my best.

At least when the gourmet cells were resonated and the healthy red all over his body subsided, Zhao Fuyu's complexion was obviously paler, and his forehead was covered with beads of sweat.

However, the effect is also very remarkable, an obvious aroma has diffused in the soup that has just been stewed for a short time.

After distinguishing for a while, Zhao Fuyu showed a relieved smile, then turned around and began to process the first part of the ingredients that needed to be used.

'This taste? '

Part of my mind was separated, and I was still collecting information about the changes in this world, but a scent suddenly hit me.

Even with Yang Taizhen's characterization, Ruliu's eyebrows could not help but twitch.

There was a hint of surprise in his eyes.

‘Pigeon soup? Medicinal diet? still'

Thinking back on the dishes I had tasted, I began to speculate about all kinds of possibilities. I have to say that just the appearance of the aroma has already made this prosperous noble concubine start to look forward to Zhao Fuyu's next cooking skills.

And Qingqiuin Huina, who had been feeling restless all this time, also felt a sense of relief after the aroma from the kitchen wafted out.

Because no matter what, when Zhao Fuyu's cooking is finished, it seems that all the troubles can be solved.

This is the subtle effect after the contract was made, or what Zhao Fuyu showed during this period of time gave her such confidence that even Qingqiu Huina herself didn't know.

But she is very clear that even Yang Taizhen, who is like a god, will look forward to cooking from her adults.

that's enough.!

Zhao Fuyu in the kitchen didn't care about the changes outside.

After the mandarin duck soup is finished, the five treasures are left, such as camel paw, fish lip, deer tendon, these eight treasures that have been prepared a long time ago are naturally no problem.

After blanching, the palms of the camel palms are taken out, added with onion and ginger cooking wine, and stewed once to make them soft and waxy in advance. The same method is used for deer tendons.

It's just that the time is different. Twenty minutes is enough for one, but half an hour is enough for the other.

After blanching the fish lips, soak them in cold water.

The remaining puffer fish tail and dragon meat are deboned and put aside for later use.

Next, just wait for the mandarin duck soup to be completed, then stew these five ingredients in soup, and steam for forty minutes, and you can declare that you're done.

But...that's only half of the recipe!

Mandarin Duck and Five Treasures (kuai), but not Mandarin Duck and Five Treasures (hui)!

The five treasures are soup, which is extremely fresh, and the five treasures are delicacies, which gather the essence of mountains and seas.

This is the true face of Zhao Fuyu's five treasures of mandarin ducks!

When the half of the dish was finished, Zhao Fuyu directly took out other ingredients that had not been used before, such as Kyoto chicken, Inari duck, Naruto sea bream, Yunnan matsutake and the most special ones that seemed to be brought with them as soon as they appeared. A milky white ivory dish, also called 'grass sprout'!

These five ingredients are the protagonists of Wuzhen.

It is also the five treasures that represent the original taste of mountains and seas!

No chicken is not fresh, no duck is not fragrant, Kyoto chicken and Inari duck will provide aroma and rich umami, and the elegant and firm meat of Naruto sea bream will be the most exciting link, leaving a long aftertaste.

The appearance of matsutake and ivory dishes will make people feel the true charm of Wuzhen Mountain and Sea.

At that time, the Mandarin Duck and Five Treasures constructed by Zhao Fuyu was actually almost on the verge of super cuisine.

But after all, it’s missing a taste. The taste of gently comforting these five precious ingredients and including them all!

After trying several times, Zhao Fuyu couldn't find this flavor in the end, until today's inspiration flashed.

Since one or two flavors cannot balance the five treasures, what about the fusion of the five flavors? What about the perfect structure? !

Without any premise of trying, Zhao Fuyu had already confirmed the perfection of the combination of the two almost at the moment when this idea was surging in his mind, it could be called a match made in heaven.

What he has to do now is to reunite the two lovers who have lost contact for a long time.

With a knife in hand, cut off the most delicious chicken thigh meat of Kyoto chicken, remove the bone fascia, and put a thin and dense flower knife on the chicken part to prevent the chicken from curling up during the next cooking, which will affect the At the same time as the taste, it will also cause differences in maturity.

Then clean the knife and cut off the breast of the Inari duck, this time not the side that handles the duck.

Instead, cut a few knives on the duck skin, just enough to cut through the fat of the duck skin to see the duck meat, but not to the extent of the duck meat.

Naruto sea bream is similarly cut from the back, and the skin is made with cross marks.

The matsutake and the ivory vegetables that look like wild rice stems are torn into pieces with one hand, and broken into small sections with one hand.

It can be said that the key to this dish is actually the combination of these ten ingredients, and the cooking and seasoning are the most simple ones.

It is the most popular way to reduce seasoning and use the taste of ingredients to create recipes.

For Zhao Fuyu, this method is a little monotonous, but occasionally cooking such a dish does have a completely different experience.

Of course, Zhao Fuyu will still have his own thoughts when it comes to not seasoning.

For example, with chicken, a scallion and galangal will be made as an assistant, with duck meat, a little bit of red wine vinegar will be served, sea bream will be served with yuzu vinegar green onion and white radish puree, matsutake is butter sauce, and the last ivory dish is also It will be served with pepper sea salt.

When tasted in this way, the flavor of each ingredient will be highlighted, but when all the flavors are gone and the aftertaste remains, the taste of the five ingredients will be more intense.

The meaning of seasoning is to highlight and leave more aftertaste of ingredients at the same time.

From this point of view, Zhao Fuyu's technique is an art and technique that amazed many people.

The steam was boiling, Zhao Fuyu didn't seem to have a moment of leisure in the kitchen.

And that Empress Taizhen, when observing Zhao Fuyu's cooking process, was also surprised to find that there seemed to be many steps, it was like cooking two dishes.

But that uniform aroma made her feel clearly that this is a dish, a kind of cooking.

Such a gap made this prosperous noble concubine look forward to it even more.

Looking forward to what kind of surprise Zhao Fuyu will give her!

At this time, the morning sun has come, and the sky is bright.

It has entered the steamer for the second time, and the pure mandarin duck and pigeon soup has been filtered out, and the fish lip, camel palm, deer tendon and other five precious soups are added, and it is about to be done.

An elegant, yet mellow aroma began to linger in the restaurant.

Even faintly, it has spread beyond this small dimension locked by Yang Taizhen!

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