I have a restaurant in Dong Ying

Chapter 1098 Fishy and Delicious

"It's no wonder that the God of Cooking, who was rumored to be recognized by Garuda Luo Dao, has never used this knife a few times in his life."

"It seems that there is news that the God of Cooking thinks that this knife is too great for the chef, and it is easy for people to ignore the essence of cooking skills."

Seeing that Yuanyang's handling was so easy and perfect, Zhao Fuyu also looked at the Jialou Luodao in his hand and gave his thoughts.

For ordinary cooks, mastering the Garuda Luo Dao is indeed equivalent to being able to lie flat and not have to think about the future.

With such an artifact in hand, handling ingredients is enough to make him famous all over the country.

Even for Zhao Fuyu, the matter of Yijialou Luodao's easy handling of real god-level ingredients flashed through his mind.

But soon he knew that this matter could be done, but he could only do it when he had completely conquered that ingredient, or when he needed to be in a hurry.

Otherwise, it means that he has completely given up his progress in dealing with the various odors of ingredients.

Facing a food without thinking of dealing with it head-on, cooking directly with a Garuda knife is tantamount to evasion.

And the emotion of avoiding difficult problems will appear in any normal person. No wonder the God of Cooking finally chose to half-seal this legendary kitchen utensil.

This is simply a Pandora's box of torture.

Of course, after recognizing it clearly, it will not be so difficult for Zhao Fuyu to control, as long as he knows what he is doing.

The Garouluo Knife is just a tool, not his cooking skills. If he recognizes this, he will not use this kitchen utensil at will unless it is a halberd.

Today may be the last time Zhao Fuyu used the Garuda Luo knife to cook in the main world for a long time in the future.

Hearing Zhao Fuyu's words, Xing Ping Chuangzhen, who was fascinated by the specialness of the Garou Luo Dao, also came to his senses. The special power on the kitchen utensils is never the cook's own thing.

One must first understand how to deal with these things, and then use kitchen utensils to do things above the peak. This is what a cook should pursue.

With this kind of enlightenment, the creations accumulated within the scope of the Linchu giant seem to be only a short distance away from breaking through the threshold of Longchu naturally.

And once he takes a crucial step, it means that a new Dragon Chef giant has gradually risen.

After the mandarin ducks were processed, Zhao Fuyu set his sights on the other four types of birds. Thanks to the characteristics of the Jialou Luo Dao, he did not relax too much, but carefully selected these types of birds. The part where the flavor is concentrated.

Wild ducks, quails, pigeons and flying dragons, wild ducks and pigeons needless to say, in addition to the breast meat, the duck leg meat of wild ducks is also a part with strong flavor, and the back meat of pigeons is also very tasteful, and people often linger on it s position.

On the contrary, the meat of quail and flying dragon is not particularly fat, and flying dragon is relatively big. Except for the breast meat, the rest of the meat is still somewhat meaty.

The amount of quail meat is really pitiful, and the other parts of the breast meat are removed.

It is precisely because of this reason that the selection of the parts of these two kinds of poultry ingredients also made Zhao Fuyu ingenious.

For Feilong, besides the breast meat, the most delicious food is the belly meat on the two ribs. The belly meat that contains some fat is also cut into transparent thin slices and mixed with the breast meat. The flavor has also increased a lot.

As for the quail meat, all available parts were used. Except for the breast meat, Zhao Fuyu cut the other available parts into thin slices and put them on a white porcelain plate.

Each species of poultry is placed on a different plate and shines differently in the sun.

Some are pink, some are light red, and even slightly yellow.

All in all, the five types of poultry meat are very different in color and texture, which also means that they have great differences in taste and texture.

However, the smell of fishy smell is also removed immediately after slicing, which means that the deliciousness that may remain is not enough.

Because of this kind of birds, many special umami substances are actually linked to the smell of fishy smell. It can't be said that they are integrated, at least they are in a state of being disconnected.

If the fishy smell is removed too cleanly, the delicious taste will drop by more than [-]% to [-]% during cooking.

Of course, since the Garou Luo knife can be called a legendary kitchen utensil, there will be no such thing that destroys the taste of the ingredients themselves.

The smell of fishy smell did not remain, but the taste of the special amino acid substances that should be contained in the ingredients were also completely preserved.

This kind of weird situation, that is, the extraordinary world, and the legendary special ability of kitchen utensils can be said to be possible.

Even if Zhao Fuyu had to use his own method to deal with it, it would be difficult to achieve such perfection.

It's not that it can't be done, but it will take more time, and it also needs a process of fermenting the meat at low temperature to remove the fishy smell and retain the flavor substances.

And at this moment, everything was done after slicing with a knife. I have to say that there was indeed a reason for the God of Cooking who chose to seal the Garuda knife.

This direct and convenient ability is really easy to use to be lazy.

After realizing that the ingredients had been perfectly processed, Zhao Fuyu didn't do anything superfluous. In fact, the special smell of fishy smell was also to increase the flavor of the ingredients.

If the flavor can be preserved and the fishy smell can be completely removed, then he will naturally not mind.

Now the popular kuai has been completed, the next thing to do is how to make these poultry kuai kuai.

In fact, Zhao Fuyu set up an oven on the other side, with a lot of straw on the bottom and a barbed wire grill on the top, in which almost half of the meat of each type of poultry will be placed, and then the straw will be ignited. High temperature, and a special state that disappears very quickly.

Grill the slices for about a second or two.

Although it is only one to two seconds, it is enough for these thin slices of meat. It can be clearly seen that there will be an extra straw aroma on those slices of meat, as well as the traces of grilling, and it still remains. Three-point raw feeling, not fully cooked.

Through such a move, two completely different pieces of poultry meat, raw and half-cooked, were separated again.

The already complex Wuqin has added a new texture and taste experience.

This method is what Zhao Fuyu wants to see, the cooking and transformation of ingredients.

Simple, but like the finishing touch.
Totally unforgettable! !
(End of this chapter)