I have a restaurant in East Sakura

'eternal.'

‘Can something like this be displayed with cooking? '

With the passage of time, Lei Duan lost too many things, his companions, fellow travelers, and even his closest sister.

It was at that moment that she understood that time is something that breaks ties, and only eternity can keep everything alive.

This also allowed her to build a country that has remained unchanged for thousands of years, 'Rice Wife'!

But looking at the confident Lei Xing who was busy in the kitchen, she was a little confused again.

Because a god from another world seemed to want to prove that her choice was wrong.

Reminiscent of the traces of decay and people who are constantly resisting in Dao's wife, she is a little puzzled. Why would someone refuse the eternal and unchanging happiness?

At this moment, a seed of doubt fell in her heart and entered her pure land of one heart!

'Boil, extract, blend.'

Looking at the steaming soup pot, Zhao Fuyu finally took a breath after putting all the blanched ingredients into it.

The cooking time of each ingredient is different, but in a short time, just wait for a while.

After adjusting the heat and not needing to move for the time being, he turned and looked to the other side. Those were the ingredients he was going to deal with next.

All kinds of eggs!

Biandan and preserved eggs are actually the same category. They are both egg dishes made with alkali, but one uses chicken eggs and the other uses duck eggs.

Zhao Fuyu's choice of ingredients is of course very good in appearance and yellowish in the center.

As soon as the two kinds of preserved eggs were separated, the alkaline smell spread.

But these two kinds of eggs are the most natural freshening ingredients, and they are also destined to become the most solid ingredient base, the first one to be fused with glutinous rice!

I saw that Zhao Fuyu mixed the soaked glutinous rice with two kinds of eggs, crushed the two kinds of eggs with his hands continuously, put them together with the glutinous rice directly into the steamer, and started to steam them over high heat.

Then watch Zhao Fuyu take out all the other eggs.

Fresh eggs, duck eggs, goose eggs, snake eggs, and the most special salted duck eggs are prepared ingredients.

Soon all kinds of eggs were placed in a bowl individually.

The salted duck eggs occupy two bowls, and the egg white and egg yolk are packed separately.

To complete this ever-changing egg dish, the first thing to do is to achieve harmony and unity in taste, but also to reflect various differences.

This requires careful attention to seasoning, so Zhao Fuyu chose to use egg whites from salted duck eggs instead of ordinary salt. Of course, it is not as simple as just using egg whites, and some methods are needed.

This 'seven-fold neon egg' is constantly changing, giving birth to infinity, as if reborn into Nirvana, the taste of immortality.

The egg is the main axis, but besides the egg, the key to the taste of the egg is the glutinous rice.

This is also the reason why Zhao Fuyu had to deal with glutinous rice in the first step.

Any cuisine needs ingredients that match the main axis. It is all egg cuisine. Without surprises and flavors, it is impossible to form a complex taste to achieve a harmonious and unified taste experience.

After processing the salted duck eggs separately, what Zhao Fuyu did next was very simple.

Eggs are tender and smooth, and when the yolk is half-cooked, it has a special sweet smell. After the egg white is cooked, it will form a texture that is elastic but not elastic. Cooking with eggs is very suitable for egg yolks that are half-cooked.

At this time, the egg protein will not have a too elastic texture.

Zhao Fuyu used the method of poaching eggs, which is actually not complicated. The water pot should be deeper, and a little white vinegar should be added to the water to help the protein molecules coagulate.

Then stir the boiling water slightly, put the beaten eggs into the middle of the whirlpool, then turn the heat to medium-low heat, and simmer for two to three minutes.

When the surface is completely solidified, a poached egg with a white surface and a soft and runny interior is completed.

And this is just the second layer of cuisine placed in the seven-fold neon egg, in fact the seven-fold fusion of egg dishes, Zhao Fuyu is not just purely using poultry eggs.

There are also ingredients such as mullet roe and ant eggs.

Duck eggs, goose eggs, chicken eggs are just a few of them.

For example, for the top part of the top layer, Zhao Fuyu is going to use ant eggs to steam snake eggs as the top part, and it will turn yellow.

Next, roast the whole piece of mullet roe with fire, soak the pre-dried and marinated mullet roe in sake thoroughly, and then take out the spray gun and roast it directly.

However, ordinary spray guns are difficult to achieve the effect Zhao Fuyu wants, and he added a little bit of material to the fire, so that the temperature rises faster and higher.

Almost as soon as the flame passed, there were burnt marks left on the orange-yellow mullet roe, but the fat that was faintly revealed after the mullet roe was marinated and dried also burst.

The sound of 'cracking' continued to come out.

An aroma of fish oil and burnt paste spirals up.

It also attracted the eyes of many people in the restaurant to gather over involuntarily.

'A lot of unfamiliar ingredients'

‘What exactly is Manager Buyeo planning to do? '

After Kamado Tanjiro raised his head and wiped out most of the mountains udon, he looked at the kitchen. Although he was already half full, he had to say that the strange aroma was indeed very attractive.

It can be said that it is only now that he, a young man, understands the beauty of cooking.

Orochimaru, which is closely related to this dish, has noticed this even more.

'This kind of thing.'

‘Is it fish roe? By the way, fish roe is also an egg!’

In their world, no chef would expand the range of eggs so broadly. It can be said that Orochimaru is also looking forward to it now.

Not only for the way of eternal life, he also wants to try now, what kind of sparks can be burst out when these 'egg' dishes are combined!

The source of eggs is different, and the natural taste will also have strange changes.

After the roasted mullet roe was roasted pitch black, Zhao Fuyu used a sharp knife to scrape off the outer black film and the layer of film wrapped on the mullet roe, and what was left was a more orange-yellow crystal clear fish. seed.

At this time, cut them into pieces, slice them with a green garlic garlic white oblique knife and add a piece of pear, so overlapping and matching, a plate of mullet roe is complete.

Put it like this to let the mullet roe absorb the aroma of green garlic and the sweetness of pear, and then the fried duck eggs.

Scrambled duck eggs are not complicated. Add shallots, celery, green peppers, coriander, and Brazil, and then order some salted egg whites to fry into a green scrambled egg.

Only the rich and mellow flavor of duck eggs can be combined with so many vegetables with a strong flavor to form a special scrambled egg.

Goose eggs need to be stewed, but it is not stewed in soy sauce or white stewed. Instead, a variety of Chinese medicinal materials are used with red yeast rice flour to form a unique red stewed.

This kind of brine has a ruddy color and does not have the color of ordinary brine at all, and it cannot be boiled directly.

It is necessary to boil the goose eggs until they are just cooked, then peel them and serve them with red stew soup and chili oil, and put them in the refrigerator for more than four hours.

Only in this way can we get the stewed goose eggs that are extremely red and reveal the aroma of marinated and spicy oil, which is also the source of the red color and spicy taste of the seven-fold neon eggs.