I have a restaurant in Dong Ying

Chapter 1150 The Taste of Unyielding
Dreamy ingredients are all very individual, and the effort and skill required to match them together is far beyond the imagination of ordinary people.

In fact, even the king of food is not able to perfectly match all kinds of dreamy ingredients.

At least as far as Harlan Sandov knows, there is no gourmet king who can use five dreamy ingredients to cook a dish at the same time.

Back then, when the three tigers and Yilong were engaged in a food halberd duel, the two only used three kinds of fantasy ingredients.

But even so, in the eyes of other onlookers, it is already an unattainable realm, at least not heard of anyone who has reached this level recently.

Maybe someone has already done it, but it hasn't been exposed, but even so, it is hard for a gourmet king to imagine cooking five dreamy ingredients at the same time.

The activation, use, and even further integration of fantasy ingredients require a lot of energy, and it is also necessary to explore all the properties of fantasy ingredients.

Only in this way can cooking achieve the fusion of all kinds of dreamy ingredients.

Now that Zhao Fuyu has five kinds of fantasy ingredients, it can be said that at this point, it has far surpassed what the world knows, and has reached a new peak among the gourmet kings.

The strong aroma of the roasted chestnut sea urchin is becoming more and more intense, and more importantly, when the burnt smell is getting stronger and stronger, the breath of the rushing sea water will also start to stagnate until there is a crisp sound.

It sounded like a wine bottle being pulled out.

'Bo pop! '

A white smoke filled the air, and Zhao Fuyu directly took down the chestnut sea urchin on the charcoal fire. At this time, the barbs all over the place had been burned a lot, and there was enough chestnut sea urchin the size of a basketball Above, a gap also clearly emerged.

Zhao Fuyu inserted the kitchen knife lightly into the gap, took advantage of the heat and began to twist the kitchen knife itself to stand it upright, and soon the shell of the chestnut sea urchin was divided into two halves, and the soft waxy chestnut sea urchin itself with an orange-red color It fell into view.

Although everything here follows the rules of the outside world, but because of the power of the special contract, the real ingredients can achieve the almost perfect effect that Zhao Fuyu expected, which surprised him a bit.

He knew very well that the sun god from Western America alone could not achieve this, and he probably had to rely on the contracted divine power added by Lord Taishan to achieve such a special ability that was almost concrete.

It's a pity that even Lord Taishan has not reached above the third step of the true god's detachment series, at most he is at the same level as the Changsheng Emperor.

Otherwise, he wouldn't be able to imitate the god-level ingredients he wanted to make.

Of course, most of the fantasy ingredients can be simulated well, but they need to be assisted by personal knowledge. Obviously, this kind of power also has a limit.

This is also the reason why the Dark Halberd requires a certain party to pay the price.

Zhao Fuyu was very satisfied with the completion of the well-finished sweet chestnut sea urchin, and soon the boneless saury, which was still drying just now, was also put on the grill. Stuffed with chestnut sea urchin, the natural flavor is even more unusual.

Almost at the same time, the pond was already full of marinade, and Zhao Fuyu's food resonance had completely absorbed the three dreamy ingredients that had completely absorbed the flavor of the spices.

Three shelves of different sizes were arranged by him, and each ingredient was stuck on one of the shelves.

A simple shock removes the excess water on the surface, and the crispy water made of maltose and red vinegar is applied layer by layer. After brushing, it is dried with wind force. , Brush three times on the red haired pig and garlic bird.

Only so many times can the ingredients absorb these auxiliary seasonings and help make the outer skin appear crispy on the outside and tender on the inside.

But the most important thing is not these. The charcoal fire under the grill is also ignited one by one. The fire is just in time.

The outer layer was crispy and burnt yellow, and the most important thing was that the fish oil began to seep out continuously, which was collected by Zhao Fuyu on a tray specially.

At this time, he turned to the three dreamy ingredients that were being grilled, first collected the oils that flowed out from the three ingredients, and then spread the oils evenly on the boneless saury over and over again layer, until the outer layer has become completely golden brown due to the rich fat and charcoal fire.

At this time, it means that the boneless saury has almost achieved the effect he wanted, and it can be sent into the abdominal cavity of the garlic bird with the chestnut sea urchin inside.

The juice flowing out of the boneless saury can also come in handy at this time. After the belly of the garlic bird is stuffed with the boneless saury that has been roasted, the fish oil can be continuously spread evenly on the body of the garlic bird .

To fully stimulate the flavor of garlic, fish, and poultry. At this time, the charcoal fire can be slightly larger, so that the skin will be a little more crispy, and the fat will be baked, so that the outer layer can be completely charred While crisp, the interior still retains a little undercooking.

Entering into the body of the red-haired pig in this way, when it is grilled, the inside is in a suffocating feeling, and the meat inside can guarantee a feeling of just being cooked and juicy.

The continuous fusion of fish oil and garlic oil also increases the complex taste in the aroma, and a wonderful aroma of daigo begins to reverberate in the cooking space.

He even forcibly suppressed the smell of the water tiger and the red-haired pig being roasted, and just in front of Harlan Sandov cooking, Zhao Fuyu made an incredible fusion of the two ingredients.

That is to say, when the outer layer of the garlic bird is roasted to a burnt red color, as if a glazed skin appears, it can be taken out from the grill at this time, and then put into the orangina.

At this time, when the garlic bird is roasted, the mixed fat formed by continuously applying fish oil and continuously merging the fat dripping from the bird begins to spread on the red haired pig. The good ones are forced out and accelerate the crisping of the outer layer.

If it takes one time to roast the boneless saury, then it takes at least two to three times to roast the garlic bird, and after the first two times, even if the red hair pig has been pre-baked for a period of time, the time it needs , is still around three to four.

Only in this way can the ingredients be fully matured, and the taste can achieve the perfect fusion of various ingredients.

It is not a simple matter to integrate ingredients, especially fantasy ingredients with strong personality. It seems that only the details are stacked on the outside.

But in fact, when the ingredients collide, Zhao Fuyu coordinates these unyielding flavors through his own cooking and resonance, which is the real difficulty.

All dreamy ingredients have been tamed, and the fat that seeps out and fuses is the testimony of this.

Soon another hour passed, and the red-haired pig was also stained with a layer of burnt red, Zhao Fuyu also stood in front of the water tiger that was still turning over.
(End of this chapter)