I have a restaurant in Dong Ying

Chapter 846
It is impossible for Senzaemon to preach the philosophy, break it open and crush it for many cooks to listen to.

After all, he is not the teacher in that elementary school, and the students below are not those elementary school students waiting to be fed. With a little hint from him, one can naturally hear the hidden meaning behind it.

If they don't understand, then their achievements in the way of cooking are naturally limited, and these people are not worth spending more effort.

While a group of cooks looked at each other in blank dismay, they were constantly absorbing the cooking concepts that they could learn from.

It's just that they still haven't figured out why Zhao Fuyu's cooking can be so ordinary and at the same time have such a wonderful taste.

Is it true that super geniuses are so beyond the scope of understanding in the conventional sense?
One must know that many of Zhao Fuyu's actions at this time, even the many cooks of Yuanyue Academy, now that the foundation has been laid, they are somewhat incomprehensible.

Since it is a culinary staple, natural rice is the top priority.

Neither Zhao Fuyu nor anyone else has any doubts about this point. Even if there are other ingredients to be mixed, it is to make the taste of the rice even more amazing and delicious.

So how to cook rice, this also needs special attention.

The rice grains taken out of Shilin Temple are naturally in the best condition they should be, even more perfect than many cooks who make rice grains from rice by themselves.

Even Zhao Fuyu, who is as harsh as Zhao Fuyu, has to admit that this kind of rice state is basically at its peak.

Not only the germ part is perfectly preserved, but also the rice fat is almost not lost, and the aroma concentration is more than three times that of ordinary rice.

Under such circumstances, even ordinary people who don't know how to cook rice can cook a pot of delicious rice just by washing it a little and throwing the rice into the rice cooker that has been set.

But with a rice cooker, how can it be possible to show the skill of a cook?

Although Zhao Fuyu often used the rice cooker lazily in the middle of the night, it didn't mean he didn't know how to handle the rice carefully.

The first step is to carry out the most basic step, scrubbing!

Unlike many people's impressions, or even taught, there is a theory for this kind of high-quality rice that the friction between rice grains should be minimized, and the rice fragrance and nutrients should be retained to the greatest extent.

It only needs to be flushed a little and washed twice, without excessive treatment.

But in fact, no matter what kind of rice, scrubbing is an indispensable step.

This is determined by the characteristics of the rice itself, because it needs to be dried before it can be husked.

Especially for high-quality rice, this step cannot be done with modern air-drying technology. The rice needs to absorb the sunlight naturally, and it also absorbs the breath of sunlight.

Therefore, this kind of high-quality rice is inevitably contaminated with dust and impurities.

Scrubbing is the key step to make the rice clean. In terms of taste, after scrubbing, it is necessary to scrub carefully along the way of a grain of rice.

This method can also remove part of the excess starch. The better the rice, the less sticky it can be cooked. The grains must be full and round at the same time, and the grains should be distinct.

To do this, it is also necessary to remove excess starch.

Wash the cleaned rice, just put it in a basin and put it quietly under the running water. At this time, the water flow does not need to be too large, as long as the water can continuously flow out of the rice soaking basin.

Keep washing until the water in the basin is clean.

You can turn off the water and soak for a while.

About 15 minutes or so, when the rice grains are full of water, they can be cooked.

Even though Zhao Fuyu also used several methods, in fact, he spent very little effort, and controlled the addition of artificial techniques in all aspects, so as to release the taste of the rice itself.

So what the staple food seeks is simplicity, and what Zhao Fuyu pursues is the ultimate in simplicity.

There are not too many complicated things, the most important thing is to fully release the taste of the rice.

Soon, only Zhao Fuyu took out a casserole, and then spread lard on the wall of the pot, then poured all the rice in the water basin into it, and then slightly submerged the rice by a knuckle of water, and You can put the casserole directly on the charcoal fire for cooking.

After the fire is boiled, cover the lid and leave a gap, then you can turn it to medium heat.

Continue to cook for seven to eight minutes, until the water in the upper layer of the clay pot basically disappears, you can see the rice grains forming one by one in the clay pot, and the expanded rice grains almost fill the huge pot.

At this time, you can use chopsticks to insert a few holes in the center of the pot, and then continue to simmer for about 5 minutes, then turn off the heat and simmer until the rice is completely awake.

At that time, all the flavor of the rice will be released, and the flavor of the mixed rice will burst out in an instant.

Simiao rice, Wuchang rice. The taste of all kinds of rice grains mixed together is enough to make people drool uncontrollably just by smelling some rice.

And that's only a third of the recipe!

Just before the medium fire boiled, Zhao Fuyu had actually come to the basket that was blocked from the light ahead of time, filled it with Huadiao wine, and at the same time sank the basket directly into an ice bucket.

After seven or eight minutes passed, you could hear the sparse sound inside the ice bucket, but now it has completely disappeared.

At this time, the casserole had turned to a low flame, and Zhao Fuyu also took advantage of this gap to open the basket in the ice bucket, and saw a pile of long, thin, yellow and orange creatures that exuded slime and appeared in front of everyone. in front of.

It was at this time that they knew what Zhao Fuyu's staple food was meant to be combined with.

It is the food eel that many people love, but also the food that many people fear!

As a great tonic, this ingredient has always been a favorite of many people.

However, it is also an ingredient that many people dislike because of its sticky appearance and the earthy smell it carries with it.

To properly handle this kind of food, many troublesome steps are required, and it is best to slaughter it quickly to keep the blood in the meat. Eel blood is the great tonic for eel.

But it is also a source of fishy smell.

That's why Zhao Fuyu used the method of killing with wine.

After getting drunk with Huadiao wine, he was cooled down with an ice bucket to feign death.

When it is processed later, it will be easier and a lot of earthy smell will be reduced.

The quick slaughter was cut open from the back, the head, viscera and bones were removed, and a knife was used to cut it down, and a piece of meat with blood was quickly placed in a basin.

That is, a few efforts, a large pot has been completed.

Shredded ginger, basil, green onion, garlic, and spicy millet are well matched.

The eel slices were also shredded, waiting for the next processing.

That is, in the middle of this process, the clay pot that was taken from the charcoal fire has a strong rice fragrance that is getting stronger and stronger
(End of this chapter)