I have a restaurant in East Sakura

In fact, in cooking, even if the molecular ingredients are ideal to produce amazing effects, it takes a long time to test, and it does not happen overnight.

At this point, Nakiri Alice lacked the ability of ordinary cooks to respond on the spot.

This is also the reason why she hesitated in the ingredient warehouse.

But it's not that Zhao Fuyu is not optimistic about the technique of molecular cooking, and even from his point of view, maybe in the future this kind of cooking method can become an indispensable cooking skill in the kitchen.

Especially for fantasy ingredients.

The advantages of this culinary skill are simply unparalleled.

Because the chef does not need to be distracted by the precision of the cooking, all the energy can be used to resonate with the dreamy ingredients.

Such cooking will show more possibilities, and cooking with dreamy ingredients will soon be accepted by more people.

It's just that these are just prototypes now, and they haven't reached the point where they can really affect the future of the culinary world. However, Alice Nakiri seems to have finally made a decision, and brought her selected ingredients to the kitchen.

Also became a member of the cooking!

They didn't care what ingredients Kurokiba Ryo and Nakiri Alice chose.

Once Zhao Fuyu enters the state of cooking, he will be so focused that outsiders can't imagine.

In fact, there are advantages and disadvantages between cooking two dishes for one person and one dish for one person.

For Kurokiba Ryo and Nakiri Alice, it is natural to maximize their personal characteristics. If they are asked to cook two dishes by themselves, it will inevitably divert their attention to cooking.

But if they work together, they only need to fully demonstrate their skills and be able to successfully arouse the appetite of the diners.

This difficulty has been reduced a lot.

But whether it can open up the taste buds of diners is the key point.

Compared with the outstanding main course, an appetizer that seems to be embellished is the truly amazing highlight of this set meal.

Zhao Fuyu didn't know if Alice Nakiri and Ryo Kurokiba had figured this out.

Especially Alice Nakiri, who cooks the appetizers, the pressure on her body is actually not much less than Ryo Kurokiba, who cooks the main course, and it can even be said to be heavier.

‘However, if this cannot be done at all, then Nakiri Alice is indeed not qualified to continue on the road of cooking. '

Regardless of other things, if such a little pressure can't be endured, then this so-called Son of God of Molecular Gastronomy has achieved just that in his life.

Although Zhao Fuyu would feel sorry for the future of a beautiful girl, but he wouldn't care too much about it, the road would be cut off by his own hands.

On the other hand, the momentum that Zhao Fuyu exudes when he is concentrating on cooking is indeed not comparable to that of ordinary cooks. Even Kurokiba Ryo, who has fallen into a state of fighting intuition, can feel it from Zhao Fuyu's direction. To an increasingly astonishing aura.

That is the appearance of truly top-level culinary talents, even if they are only processing ingredients, they will inadvertently emit a sense of rhythm.

Spreading all kinds of fresh ingredients, Zhao Fuyu's choice is actually not complicated, and the dishes to be made are also very simple.

A dish of hot mixed seafood and a dish of fried rice with seafood are exactly the same as an appetizer and a main course with a main course.

It can be enjoyed by any diner as a set meal.

It's just that when he chose, he made some simple changes. He didn't have the idea of ​​just spreading the ingredients in the seafood fried rice and finishing the job.

Naturally, the matching of dishes cannot be done so simply.

Especially the first thing he caught was a large basket of shellfish, shellfish called swan eggs!

The swan egg scientifically known as 'Zishifang clam' is a kind of seafood with delicious taste and thick flesh, especially suitable for oil pouring and hot mixing.

The fresh and sweet feeling in the crispness will continue to escape from the shellfish, and the taste is also unique.

Zhao Fuyu would choose this kind of shellfish to keep in the ingredients library, naturally because its delicacy is definitely second to none.

It can even be indistinguishable from another species called bird shells.

At least in the mouths of diners who can eat, the delicacy of these two shellfish is by no means inferior to the top seafood ivory mussel.

Use a knife to pry open these fat swan eggs, revealing the inner shell with a slightly purple pattern inside, and the white and feather-white shell meat wrapped in the inner shell, remove the excess internal organs, wash it and put it directly Set aside in a bowl.

A shellfish is the size of a palm, and there are seven or eight shellfish in a basket. At first glance, it looks like a small amount, but if you calculate it with such a yield rate, these seven or eight shellfish are not counted as side dishes, even if the seafood is cooked. It has shrunk a lot, and the meat is enough for a plate.

As for the hot swan eggs, Zhao Fuyu was also ingenious. Instead of choosing the traditional shredded green onions and sweet peppers, he chose Artemisia quinoa. This aquatic ingredient is slightly refreshing and not as pungent as ordinary celery. Aroma, can also be a good match with seafood.

The only problem is that both swan eggs and Artemisia arborescens are cold, even if they are hot, they will be a little too cold.

But Zhao Fuyu also had a solution long ago.

The first is to add hot ingredients such as white pepper powder, millet chili powder, and minced garlic to the sauce.

Yipin fresh soy sauce, sugar, and two or three drops of mature vinegar, together with sesame oil, can form a very good effect of refreshing the taste.

Adding pepper, millet pepper and minced garlic can fully reveal the deliciousness of the ingredients.

The sauce is adjusted, and all that's left is to heat mix and assemble.

In fact, this method of production is originally a very simple method.

Boil the water, add the onion and ginger cooking wine, then put the peeled swan eggs into the boiling water, and do this up and down more than ten times.

It can be put directly into ice water to cool down quickly to prevent overheating and overcooking.

It can also increase the crispness of the shellfish, and then slice the cooled swan eggs into pieces, not too thin, but with a little thickness.

Shellfish like this pair perfectly with wormwood.

After washing Artemisia annua, scald it with hot water for ten seconds, then cut it into two-finger long pieces and squeeze out the water, then put it in an iron basin.

At this time, in addition to Artemisia annua, there are already chopped swan eggs in the pot, and then sprinkle some shredded dried peppers and a little minced garlic.

Heat up some prickly ash oil, pour it on the shredded chili and minced garlic, and wait until the aroma of intense collision comes out, then close the lid directly.

Let the aroma inspired by the hot oil penetrate into the swan eggs and Artemisia annua in such a closed space.

You can ignore it.

When it's time to serve, mix the prepared sauce and serve.

In the remaining time, you can start to deal with the fried rice part.

In particular, many of the seafood and the key rice treatment must go beyond ordinary fried rice and incorporate some unique techniques of Zhao Fuyu.