I have a restaurant in Dong Ying

Chapter 359 The taste of ingredients coming alive (Happy New Year everyone!!)

"It turns out that's the case. No wonder no one can restore the taste of this Jiangnan Hundred Flowers Chicken after the old chef left."

"Who would have thought that the fragrance of evening primrose could be used here?!"

Mr. Cai Qing couldn't help being excited. Although there is nothing magical about it, if you don't know it clearly, you can't think of it even if you think about it.

However, the key to old man Cai Qing's feeling that Zhao Fuyu has the ability to fight against the naughty thistle is not the revelation of the secret of this recipe.

It's because of the taste gradually bred by those three broths, each of which permeates the air, but it gradually forms a taste like a chain resonance!

It's as if a certain smell has come to life, that spiritual aroma, as if it has a naughty quality that makes people want to catch it.

Such spirituality is the source of Cai Qing's confidence in Zhao Fuyu's cooking.

However, Gao Tang has not fully reached its peak at this time, and most of Zhao Fuyu's energy is still on Jiangnan Hundred Flowers Chicken.

At this time, the evening primrose comes out, and the tuna and lobster will naturally start to be cooked.

For a whole lobster, not only the flesh from the body was taken out, but even the flesh from the two large tongs and small claws was not spared by Zhao Fuyu.

Although it is called lobster, in fact, this tuna lobster should be similar to Boston lobster, belonging to the genus crayfish.

It is not a lobster in the real sense of the subject, so the two pliers are particularly huge, and the meat is also very rich. Compared with the soft and elastic meat on the body, the meat has a little more tenacity and crispness.

Mixing them together as a filling can make the taste of the ingredients even better.

Of course, the lobster treatment alone is not enough. Remove the shrimp line and wash the shrimp blood, chill it with ice water for a while to increase the elasticity of the shrimp meat, and then chop it slowly with the back of a knife until the shrimp is slippery. , but the fiber has not been completely broken.

Put it in a bowl on the side for later use.

Then there is the part of the prepared lard fat, which must be cut into fine cubes and added.

At this time, Zhao Fuyu turned his head, opened a pot that had been steamed for about 15 minutes, and took out the ingredients that had completely turned orange-red in it.

hairy crabs!
In order to make the taste of Jiangnan Baihua Chicken more able to highlight the characteristics that chicken is not chicken and flowers are not flowers.

For Ye Lixiang, Zhao Fuyu must also have checks and balances, and the hairy crabs that are very popular in Jiangsu and Zhejiang regions are his methods.

Take the crab roe and crab paste, add it to the filling, and finally sprinkle a handful of tuberose stamens that have been soaked in water and chilled.

Just need a little salt and white pepper to season, serve with egg white, potato starch, stir constantly to evenly fill, and beat vigorously.

It can be said that Jiangnan Baihua Chicken is more than half completed.

The next step is to fill the filling into the boneless chicken cavity, and then put the chicken in a snug way, completely flattened, as if it was squashed.

Use a hair dryer to slightly tighten the water vapor on the chicken skin, hang a layer of crispy water mixed with red vinegar, honey, and water, and then blow dry again.

It can be put into the oven for baking.

Heat up and down at 180 degrees. After preheating for 10 minutes, put the chicken in and bake it for not too long. It takes about half an hour to four to 10 minutes. Bake until the stuffing is mature and the moisture is tightened. take it out.

On the oil pan, pour the hot oil that has been heated to 180% heat ([-] degrees) continuously and repeatedly, until the appearance is orange-red and crispy, and the dish is considered complete.

Of course, it’s not yet the final oil pan, and it’s actually just the beginning of preheating the oven.

But after this step, where should the chicken soup boiled from the chicken bones be used?

No one noticed that Zhao Fuyu had already intensified the firepower of boiling the chicken bones by a few points.

In fact, this chicken soup will also become an extremely wonderful thing, and it will be integrated into the Jiangnan Hundred Flowers Chicken. It is also because of this that he handles these ingredients with great care.

Evening primrose has not fully fulfilled its mission yet.
Faintly, as if he had grasped some trick, Zhao Fuyu moved his hands skillfully in the three pots of broth.

It also seems that because of this movement a few times, more of the smell inside was released.

The ingredients after blanching were soaked in the cooled broth for a leisurely cold soak. No one knew the effect of this method.

Wouldn't the taste of the ingredients be lost by soaking them all the time?
But Zhao Fuyu did just that, and that very special smell became more and more obvious.

At this time, everyone present knew that Zhao Fuyu's 'Dinghu Shangsu' seemed to have completely abandoned the old recipes, not to mention a brand new production, and even possessed a very surprising magical power.

Those aromas are no longer soul-stirring, but like naughty children, they are faintly visible in the mouth and nose, constantly molesting everyone.

Let their appetites continue to rise, but they still can't tell what is left in the smell.

Obviously, the three kinds of vegetable broth and the ingredients are in front of him, but there seems to be something extra in the smell.

Something that is inexplicable and inexplicable.

Like the combination of these kinds of vegetarian soups, it seems to be another kind of more sublimated and more advanced existence.

Even Ben Gordon, who is the giant of Dragon Chef, is very curious about this taste, and while constantly chasing and taking a deep breath, he also faintly felt it.

The key to this kind of thing seems to be related to his future.

But what exactly is it that can relate to the future appearance of a dragon chef giant like him?

Just when he was extremely puzzled, Nakiri Erina spoke.

Her sense of smell is indeed not that keen, but don't forget that aroma molecules diffuse in the air.

As long as she opens her mouth slightly, she can actually take those aroma molecules into her mouth and analyze them with the tip of her tongue.

And this analysis, she noticed something unusual.

If it is said that the aroma brought by the smoked and roasted four dreamy ingredients of thistle is a strong coercion, then the smell brought by the aroma of Zhao Fuyu now seems to be full of vitality.

Every aroma particle is jumping on the tip of the tongue, the throbbing of the fresh cells is even clearer than the vitality of eating raw octopus.

Cuisine like fresh life, Nakiri Erina has only tasted similar characteristics in one person's cuisine.

That is her grandfather, Tozakura's only gourmet king, the demon king of food, Nakiri Senzaemon! !

"Alive."

"That soup, there are signs of coming back to life!"

For the first time, Mr. Cai Qing really cast admiring eyes on the princess of Dongying Yuanyue Group.

"God's Tongue, there really is something."

"That's right."

"The 'Dinghu Shangsu' under Chef Zhao Fuyu's hands is already showing some signs of being alive!"

　There are only two chapters today, and three more in the afternoon!

　　
　
(End of this chapter)