I have a restaurant in East Sakura

So much translucent, even revealing pink and tender pieces of meat on the plate, occasionally there is a squirm of nerves that has not been completely cut off.

Even people who are not very interested in fish will appreciate such a scene from the bottom of their hearts.

What's more, among the diners present, who would refuse the incomparably delicious fresh fish?

Especially Mibu Kyoshiro, who has a good wine, when he saw this superb fish, he couldn't help but think of the salty and slightly choking taste of sea bream sashimi served with soy sauce and wasabi. With a clear entrance, a hot and steaming sake will come back.

It is simply a heavenly enjoyment.

It's a pity that today's cuisine belongs to another guy.

He couldn't help looking at Gilgamesh with a trace of jealousy, and the King of Heroes didn't seem to care.

After all, if he was allowed to see such ingredients, he might be jealous of the person who is about to taste them, even if this dish is for him to take back according to Zhao Fuyu.

Having already figured out what recipe to use, Zhao Fuyu naturally thought about how to cook the various parts of these dragon bream.

Different from the red sea bream continent map in the original recipe, only the techniques of four local schools are used to cook red sea bream meat, and there are also problems with the coordination of tastes when paired. The name.

In fact, among the several famous recipes of Chef Liu, Zhongzhou chefs are tirelessly improving and further developing them.

But like Zhao Fuyu did like this, it seems to be unique.

They are just going around in the four systems left by Liu Chushen, changing some dishes, but like Zhao Fuyu, turning four into eight, directly making the map of the Red Sea Bream Continent worthy of its name seems like no one has ever thought about it.

Even if you think about it, in terms of time, there are rigid conditions for this dish to be served at the same time, and the unsolvable problem is simply impossible to do.

So Zhao Fuyu's boldness, if the king of Zhongzhou in the main world knows about it, he must also feel admiration.

And no one is allowed to study.

Because Zhao Fuyu's approach is a little bit inferior to talent, even for Long Chef, it is an idea against the sky!

'Time, heat, prepare in advance'

After Zhao Fuyu finished processing the dragon bream, he didn't do it immediately, but slowly closed his eyes among the various ingredients, simulating the combination of dishes in his mind.

And the collocation of each food part and various accessories.

A whole dragon bream can be said to make too many dishes, but there are not many dishes that Zhao Fuyu thinks can be representative.

Deleting, deleting, and subtracting are actually nothing more than working hard on the flavor type.

For this reason, Zhao Fuyu's idea is also very simple, try his best to make all these parts, and supplement them with hidden meanings, and slowly spread them out.

If you want to cut off the shackles of fate, you need to show all the splendor of the dragon snapper.

It was as if his whole body was ignited by a flame, Zhao Fuyu hadn't existed in such a way for a long time, but he was just competing with a distant chess opponent.

And soon his eyes fell on the head of the dragon bream, which was regarded as a delicacy among delicacies.

This will be the first part he will cook too!

Squeeze the juice out of scallion and ginger, not only to remove the fishy smell, but also to increase the deep flavor in the umami. Brushing the juice on the fish head can also reduce the excessive and thick seafood produced by the dragon bream after maturity. smell.

Then ignore the fish head and start processing other ingredients.

For example, the part of the fish belly must be connected to the main spines and chopped into small pieces.

In this way, when cooking, not only the aroma of fish oil, but also the aroma of bone marrow of fish bones will also burst out.

The back of the fish is skinned and cut into fillets.

Fish fillets without fishbone are the best materials whether they are fried or boiled, and these fish meat do not need to be deodorized at all, but can use more time to enhance the flavor and freshness .

Similarly, the onion and ginger water is used for a little bit, and these fish belly segments and fish fillets are stacked in bowls, waiting for processing before cooking.

As for the fish bones and the meat on the fish tail, a little attention should be paid to the fish bones. Zhao Fuyu already had an idea in his mind, and the length of the fish bones chopped into a finger length was indeed just right.

On the other hand, the fish tail meat, which is tender and elastic, and has a slightly crispy taste, is really fascinating.

But how to deal with it is also a difficult problem. In fact, the first thing he considers is to make a braised fish paddle, that is, braised fish tail.

As a well-known home-cooked dish in the Jiangsu, Zhejiang and Shanghai regions, this dish pays attention to thick oily red sauce. With the special umami and texture of this dragon bream, it will definitely make the traditional method have a new meaning.

But if it's just doing this, it seems to be a bit of a waste of the dragon bream meat.

After all, braised in soy sauce is no better than others. After all, it needs a little spice to blend into the fish, which will change the delicious quality of the fish itself.

This is a failed use of fantasy ingredients.

Just when he was about to change his mind, he suddenly had a flash of inspiration, as if the dragon bream tail was telling him how to cook it.

A phantom like a blooming chrysanthemum flashed before his eyes.

In the resonance of delicious food, even Zhao Fuyu didn't have much experience of this kind of flash of inspiration, so he was stunned on the spot.

Then there are endless recipes and cooking methods flashing before his eyes.

In the end, he finally stopped on a certain cooking method, which finally gave Zhao Fuyu the confidence to use a brand-new look to make the braised pork paddles show a different style.

And Zhao Fuyu's handling of the fish tail meat is also quite delicate.

After adjusting the reverse scale a little, it turned into a Chinese kitchen knife that is very suitable for cutting and matching. Then I saw him laying out a whole piece of fish tail meat evenly, and began to put a chrysanthemum knife on it.

First cut obliquely to the fish skin, then turn it around, and cut again against the knife pattern. This second time, you can cut once every four to five knives.

The final result is fish petals like chrysanthemums.

After rinsing with clean water, pickle with some salt, pepper, scallion and ginger water, and mix with starch, the treatment is complete.

The fish bones are much simpler, and they are simply caught and washed. Half of them are marinated with green onion and ginger water, and some Zhuhou sauce, oyster sauce, soy sauce, millet pepper, and freshly ground black pepper are also added. pink.

After marinating in this way, add starch and cooked oil at the end, and mix everything well before putting it aside for cooking.

Although it was just fish bones, Zhao Fuyu didn't remove the meat very cleanly because the dragon bream was relatively large.

In this way, the fish bones are not only bones, but also sticky meat, and these meats, which are much more fragrant, are baked with sauces, which is the most delicious and flavorful method.

In this way, with so many parts of the dragon bream, there are only fins and fish debris that have not been processed.