I have a restaurant in East Sakura

The power of fragrance to steal souls seems to be powerful, but in Zhao Fuyu's eyes, it is just a sign that the cooking has reached a certain stage.

Using ordinary ingredients to cook soul-destroying cuisine, this is the essence of aroma-devotion.

At this time, in the pot, the spiciness of more than a dozen kinds of peppers and the aroma of the same dozen of spices are mixed together, which has raised the taste of the oil to the extreme.

At this time, it is the time for the protagonist to appear on the stage!

Brown sugar, which almost pushed up the ingredients in the pot, the amount of brown sugar was sent into the pot, that is, at the same time as the brown sugar was put into the pot, a large bucket of soy sauce was almost three times the brown sugar, and was washed into the hot pot inside.

When the two ingredients were put into the pot, the flavor of the spices and peppers was fully stimulated, and the already extremely high temperature oil pot suddenly ignited like boiling, but as the temperature gradually dropped, the soy sauce, brown sugar and The aroma produced when exposed to high temperature also immediately diffused again.

At this time, almost the same amount of water as soy sauce was poured into the pot.

And the water that seemed to be picked up casually, was actually replaced by Zhao Fuyu with extremely clean water.

At this time, Zhao Fuyu was still pushing the spoon continuously, stirring the various objects in the pot to avoid sticking the bottom, and also to release more flavors into the sauce.

As the medium heat continued to heat up, the gradually boiling pot also began to completely melt the brown sugar, making the sauce more viscous.

All that needs to be done at this point is to wait, let the medium heat continue to boil, until only two-thirds of the water is left, and the duplication soy sauce that Zhao Fuyu needs is ready!

And after processing the duplicate soy sauce, Zhao Fuyu also replaced the other pot with extremely clean water, and now he can throw the meat of the ancient pig mammoth into it.

There is no need to put any extra spices, just a little bit of black and white pepper, cornel, is enough.

Onion, ginger, cooking wine, etc. are already a little redundant. Just these three kinds of spices, to increase the aroma of ancient pig mammoth meat, is already the most perfect composition.

Ordinary white meat stewing also depends on the time, and this dreamy ingredient that has been marinated and loosened the meat quality, it can be treated as the most ordinary pork.

That is to say, boil a whole piece on medium and low heat for about forty-five minutes to fifty minutes.

Of course, the most important thing is that it takes at least half an hour for the meat and soup to cool down together.

When this standard is met, the meat of the white meat is considered complete.

After this treatment, the meaty aroma of the ancient pig mammoth will also be vividly reflected. If it is not effectively contained, the extremely delicious meaty flavor is concentrated dozens of times.

Then such a dish, even a Lin-level chef can tolerate at most one piece.

Because it is too full-bodied without a balanced taste, it will only be a disaster in the mouth.

So after installing the ancient pig mammoth, Zhao Fuyu focused all his attention and energy on the replica soy sauce, including the things that will be paired with the replica soy sauce.

Green onions, shallots, and purple-skinned garlic!

These three types of scallions are spicy, so the parts used are also selected.

The scallions are all white. When cutting, cut them into fine pieces, and then use the cutting method to finely re-cut them into small pieces smaller than sesame seeds.

That's it.

The shallots are green onions, which can be finely chopped.

Garlic is the most troublesome thing. The trouble is not in any special ingredients, but in the fact that garlic can only be chopped, and it needs to be chopped into purees.

It cannot be chopped, shot, or pressed. It is necessary to use the blade to cut up and down continuously, and cut all the garlic into a muddy shape that is difficult to distinguish, so that the pungentness of the garlic can be better preserved.

One can imagine how troublesome and time-consuming such a thing is.

Fortunately Zhao Fuyu didn't have much to do other than look after the two stoves, so naturally he could chop the garlic into garlic paste with slow work.

Once the minced garlic is cut, it must be seasoned with salt, and then sealed with sesame oil, otherwise it will oxidize and change color immediately.

At that time, not only will there be no hue, but the change in taste is what Zhao Fuyu doesn't want.

Therefore, this kind of mashed garlic, minced green onion and other ingredients should not be prepared too long in advance, otherwise the taste will change. This is where a delicious white meat needs to be paid attention to.

The mashed garlic is ready, and then there is another soul of this dish, red oil!

This kind of red oil does not need to pursue the spicy taste, but to chase the aroma, because the spicy taste has been integrated into the replica soy sauce.

This kind of aroma is advanced separately from the spicy taste, which can also make the spicy layering stand out.

As for the refining of red oil, it is not difficult. Use some dried Qin peppers, Ervittae, bell peppers, and Guizhou peppers, soak them in water, wash them, and then add a little oil to fry them dry, showing a slight crisp sound, and then mash them into powder form.

Slowly soak and fry coriander, onion, ginger, garlic, fennel, celery, grass fruit, star anise and cinnamon in hot oil, then remove all the fried ingredients, and heat the oil to 180 temperature, pour one-third down to stimulate the aroma.

Then turn off the fire, wait for the oil temperature to drop to 160 degrees, then pour in the remaining half of the oil, then sprinkle white sesame seeds and three or four drops of white wine.

This is to give the red oil a layered spiciness and thickness.

Finally, wait for the oil temperature to reach 140 degrees before pouring in all the remaining oil. This is to make the color bright red and stimulate the aroma of chili powder again.

After repeating this, seal the red oil with a lid. If it can settle for 24 hours, the flavor of the red oil will reach its peak.

Of course, under the activation of the resonance of the gourmet cells, half an hour is enough to reach this step.

When the red oil is also finished, it can be said that the rest of Zhao Fuyu's cooking is nothing more than assembly.

And the progress of the other two chefs was almost the same.

The chiffon cake with sweet and whole fruit was gradually taking shape in the oven. Toyotomi looked at his creation with a very indifferent expression and an indescribable confidence.

It can be said that such activation and utilization of fantasy ingredients resonate to his level, and it is difficult not to be confident.

The elegant fruit fragrance disappeared around him almost for a moment, which also proved that his utilization of sweet whole fruit had indeed reached its peak.

As for Deng on the boat, his Tempura Sashimi Donburi has also reached the final step.

The marinated fish face meat is wrapped with his prepared tempura fried paste. Basically, it didn’t stay in the oil pan for long, and it came out of the pan quickly. Under his knife, the fish face underneath was fried. The meat turned out to be in a pinkish-white half-cooked state.

The rich and delicious soup kept overflowing, so many high-star cooks onlookers couldn't help swallowing.

It also indicates that this welcome ceremony has come to the real end stage!

The rest depends on who completes it, and will be recognized by more judges!