I have a restaurant in East Sakura

Fantasy ingredients are all very personal, and the effort and skill required to put them together is far beyond ordinary people's imagination.

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

At least as far as Harlan Sandef knows, there is no such thing as a gourmet king who can use five dream ingredients to cook one dish at the same time.

When Sanhu and Yilong were fighting against each other, they only used three fantasy ingredients.

But even so, in the eyes of the other food kings watching, it is already an unattainable level. At least, no one has reached this level recently.

Maybe someone has done it, but has not exposed it, but even so, cooking five dream ingredients at the same time is something that is difficult for the food king to imagine.

The activation, use, and even further integration of dream ingredients require a lot of energy, and all properties of dream ingredients must be explored.

Only in this way can cooking achieve the point where all kinds of dream ingredients can be combined.

Now Zhao Fuyu has five dream ingredients. It can be said that at this point, he has gone far beyond what the world knows and has reached a new peak among the kings of gourmet food.

The rich aroma of the barbecued chestnut and sea urchin became more and more intense. More importantly, when the burnt smell became more and more intense, the smell of the rushing sea began to stagnate until there was a crisp sound.

It was like the sound of a wine bottle being pulled out.

‘Bop! ’

A white smoke filled the air, and Zhao Fuyu also directly took down the sea urchin on the charcoal fire. At this time, many barbs were burned, and there was enough for a sea urchin the size of a basketball. Above it, a gap also clearly emerged.

Zhao Fuyu gently inserted the kitchen knife into the gap, and while it was hot, he began to twist the knife itself and stand it upright. Soon the shell of the sea urchin was divided into two halves, and the soft and waxy sea urchin itself with an orange-red color was revealed. It fell into view.

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

He knew very well that the native Sun God of Western America alone could not achieve this. I am afraid that it was only because of the contracted divine power added by Taishan Mansion that he could achieve such an almost concrete special ability.

It's a pity that even Lord Taishan has not reached the third level of transcendence of the True God. At most, he is at the same level as Emperor Changsheng.

Otherwise, it would be impossible to simulate the ingredients above the true god level that he wanted to create.

Of course, most fantasy ingredients can be simulated well, but they need to be assisted by personal experience. Obviously, this power has its limits.

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

Zhao Fuyu was very satisfied with the completion of the well-finished sweet chestnut sea urchin. Soon the boneless saury that had just been dried was also put on the grill. The food, which was already extremely fatty, was still in his stomach. Stuffed with sweet chestnut sea urchin, the natural flavor is even more unusual.

Almost at the same time, the pond was already filled with marinades, and Zhao Fuyu took out the three dreamy ingredients that had been completely absorbed by Zhao Fuyu's food resonance.

He arranged three shelves of different sizes, and each ingredient was stuck on one of the shelves.

With a simple shock, the excess moisture on the surface was removed, and layer after layer was applied with crispy water prepared with maltose and red vinegar. After brushing it once, it was air-dried again. A total of 100% water was needed in the water tiger. , brush the red pig and garlic bird three times.

There are only so many times that the ingredients can absorb these auxiliary seasonings and help make the outer skin crispy on the outside and tender on the inside.

But the most important thing is not that. Just as the charcoal fires under the grill were lit one by one, and the automatic rotating utensils were placed to start grilling these ingredients, the boneless saury was grilled from the very beginning. The heat is also at the right time.

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

At this time, he turned to the three dream ingredients that were being grilled. First, he collected the fats flowing out of the three ingredients, and then evenly applied the fats to the outside of the boneless saury over and over again. Layer until the outer layer has become completely golden due to the rich oil and the roasting of the charcoal fire.

At this time, it means that the boneless saury has almost achieved the desired effect, and it can be sent into the abdominal cavity of the garlic bird with the sweet chestnut sea urchin in its abdomen.

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

To fully bring out the flavor of garlic, fish, and poultry, the charcoal fire can be slightly larger at this time to make the skin a little crispier and bake out the fat, so that the outer layer can be completely burnt. While crispy, there is still some undercooking inside.

When it enters the body of the red-haired pig and is grilled, the inside will have a sultry roasting feeling, and the meat inside can ensure that it is just cooked and juicy.

The continuous fusion of fish oil and garlic bird fat also adds to the complex flavor of the aroma, and a wonderful aroma of Daigo begins to reverberate in the cooking space.

Even suppressing the smell of the grilled water tiger and red pig, Zhao Fuyu made an incredible fusion of the two ingredients right in front of Harlan Sandef's cooking.

That is to say, when the outer layer of the garlic bird is roasted to a burnt red color, as if it has a glazed skin, you can take it out from under the grill and put it into the red pig.

At this time, when roasting the garlic bird, the mixed oil formed by constantly applying fish oil and constantly integrating the oil dripping from the bird begins to be applied to the red pig. Of course, the charcoal fire must also be heated up a little at this time, so that the oil under the skin can be replaced. The good ones are forced out and accelerate the crispiness of the outer layer.

If the roasted boneless saury takes one, then the roasted garlic bird takes at least two to three. After the first two times, even if the red pig has been pre-roasted for a period of time, it will take more time. , is still around three to four.

Only in this way can the full maturity of the ingredients be ensured, and the perfect fusion of various ingredients can be achieved in taste.

It is not a simple matter to fuse ingredients, especially fantasy ingredients with strong personalities. From the outside, it seems that it only requires the stacking of details.

But in fact, when the ingredients collide, Zhao Fuyu uses his own cooking and resonance to harmonize these unyielding flavors. This is the real difficulty.

Every dreamy ingredient has been tamed, and the fat that seeps out and is fully integrated is a testament to this.

Soon another hour passed, and the red-haired pig was now dyed a crispy red color. Zhao Fuyu also stood in front of the water tiger that was still turning over.