I have a restaurant in East Sakura

Glutinous rice, Bian egg, preserved egg, the color is black, and the main thing is delicious.

The mullet roe is orange, and the main focus is savory.

The poached egg is white, and the main flavor is fragrant.

Ant eggs are paired with egg yolk, and the main feature is the natural slightly sour taste of ant eggs.

The green-based duck eggs are mixed with various vegetables and fried, and the main feature is a slightly bitter taste.

It can be said that red, green, orange, black, white, yellow, six colors and six flavors have all been collected.

The rest is nothing more than a sweet taste, and Zhao Fuyu has his own plans for this aftertaste.

After all, he still has a salted duck egg yolk that is as orange as golden and hasn't been used yet.

Moreover, while these things need to be seasoned, he also needs to process the salty protein to act as table salt.

In fact, it is very simple to deal with. Mix the water and eggs, and then boil it like this until the salty protein is solidified, and the taste in the soup is also very strong, and even a little white and thick, then remove the salty protein.

The rest of the broth is heated until some congealed mass is obtained.

It not only has the aroma of salty protein, but also can replace the ingredients of salt.

Despite the small portion of these items, the saltiness is very high. It is the best saltiness regulator for dishes with eggs.

Moreover, the mullet roe itself is also salty, so there is no need for an overly salty taste to affect the balance of the dish.

When everything is almost ready, and the ingredients that need to be processed depend on the cooking time, Zhao Fuyu is not in such a hurry.

After all, it will take a long time for this seven-fold neon egg to be completed just for the goose eggs with red stew.

Even if he keeps using gourmet cells to speed up the fusion, don't even think about it in less than an hour.

There is no need to worry that the poached eggs will affect the taste, but after a little processing of the scrambled eggs, Zhao Fuyu turned his attention to another dish.

That is, the dish that Lei Movie ordered represents the eternal Momentary Youth Soup!

Different ingredients require different soup pots, which can be seen from Zhao Fuyu's preparations before cooking the seven-layer neon egg.

The soup pots, large and small, were almost constantly boiling with water vapor, covering the kitchen.

Chicken soup pot, duck soup pot, pork bone soup pot, beef bone soup pot, lamb bone soup pot, fresh fish soup pot, seafood soup pot, vegetable soup pot, fruit soup pot.

It can be said that the type of soup pot alone is already rare in the world.

In order to collect the essence of all kinds of ingredients, Zhao Fuyu has selected most of the ingredients that can make soup.

Now it's time for some soup pots to cease fire.

The fruit and vegetable pots have ceased fire. During the simmering, the taste of fruits and vegetables will be released again.

Next, there is the chicken stockpot.

In order to achieve a pure effect, except for seafood, vegetables, and fruits, which are relatively pure soup pots, the other soup pots must use the pureed meat in the soup pot to sweep the soup.

What is sweeping soup?

As the name suggests, it means cleaning, in order to remove impurities and oil slicks in the soup, leaving a purer taste of the soup.

But Zhao Fuyu's Sweeping Soup went a step further.

While sweeping the soup, it is also paired with meat puree of the same kind of ingredients. While removing excess fat and impurities, it can also add the delicious mellowness of the meat.

This is different from pure bone broth.

However, if meat is added during cooking, then obviously, the fat of the meat will make the soup cloudy, and the refreshing effect will not be achieved.

This is also the reason why Zhao Fuyu only uses the step of sweeping the soup after the soup is boiled, killing two birds with one stone.

After the chicken bone soup is cooked properly, take out the onion, ginger, chicken rack and other things inside. These things can continue to be put aside and continue to cook, and then they can be used as raw materials for the broth.

The chicken soup with a layer of yellow, orange and orange chicken oil floating in it should be mixed with water, minced green onion and ginger, salt, and mashed chicken breasts to make a paste.

Chicken thigh meat is not suitable here. Too much chicken oil is mixed in, and the meat quality is more elastic. It is very suitable for chicken breast meat to be mashed. After it becomes a muddy state, it can be directly put into the soup pot.

Just simmer for a few minutes on low heat, the state where there are no big fish eye bubbles but only small fish eye bubbles, so warm.

When the meat paste is formed in the soup and floats up, the oil slick on the soup that is visible to the naked eye is much less, and the soup can be filtered out.

Then repeat twice until the soup pot is swept away without any impurities and oil stars floating.

Even if the sweeping soup is finished, it can be cooled and put into the freezer directly.

The seasoning can be omitted, because quite a lot of salt is mixed in the pureed meat. This kind of chicken soup is pure, sweet and full of umami.

It is the top soup of many clear soups, and it is the best in the soup.

You know, this kind of delicacy made with ingredients cannot be prepared by other things.

Once you taste it, you will never forget it.

And this is just a kind of chicken soup.

The following duck soup, pork bone soup, beef bone soup, lamb bone soup, and fresh fish soup all use the same method.

Constantly sweeping the soup adds the delicious taste of the meat, and also makes the soup clearer. Even if every soup pot is working at full capacity, Zhao Fuyu continues to sweep the soup.

This process is still extremely long.

The acceleration of gourmet cells can only be an assistant in such a process.

It can be said that the difficulty of making this instant soup is not the cooking skills, but the time consumption and the ratio of various soups and waters in the end!

These are also the most difficult problems that other cooks feel when making soup.

It's been a long time.

I've never seen Buyeo's manager spend so much time just preparing.

Having finished eating the udon noodles and eating all the fried chicken, Tanjiro Kamado, who was satisfied, looked at Zhao Fuyu who was busy in the kitchen, and couldn't help but speak with emotion.

It is not easy to make dishes that can be approved by the gods.

It is not comparable to their 'ordinary' dishes.

Looking at Tanjiro Kamado who had finished eating but hadn't planned to leave yet, Kikukuku and Kyoshiro felt a little hungry.

Originally, they didn't intend to eat the stewed meat and cold dishes that Zhao Fuyu sent, but now they really couldn't help it.

After looking at each other tacitly, the two immediately buried their heads in eating.

And as soon as the sweet and spicy taste entered the mouth, the eyes of Ghost Eye Maniac lit up.

'This taste is not perfunctory! '

'Sisi.'

‘Even, there is a constant cycle of spicy and sweet aroma, which makes people want to pull! '

During the heart-to-heart exchange, the ghost-eyed maniac kept making comments, but Jing Shiro ignored him at all, and kept picking at the cold dish not far in front of him.

Finally cleaned up several kinds of soup, and prepared the improved version of soul-sacrificing chicken porridge that Tanjiro Zaomen would bring back.

Zhao Fuyu stood up straight and stretched his arms and legs.

Even for him, sweeping the soup and concentrating for a long time is a very uncomfortable thing.

Fortunately, it's almost done now.

‘Then let’s start with the dish of Orochimaru.’

'Finish it! '

Calculating the time, the stewed goose eggs should be cooked already, Zhao Fuyu's eyes were fixed.

Suddenly, the atmosphere in the kitchen also changed subtly!