I have a restaurant in East Sakura

The flames were raging, like a demon god who mastered fire, Zhao Fuyu showed his power 'phoenix' at the cooking table for the first time!

The flames of the four stoves are no longer controlled by the stoves, but completely controlled by Zhao Fuyu!

Since he said that he wanted to do his best to cook, then Zhao Fuyu would naturally not be stingy with his cards.

It can be said that in his cooking this time, in order to deal with the irresistible big wave of fate headed by the gods, he directly turned out all his background.

Running out of time and need to cook and serve consistently?

If others cannot do it, then he puts all his abilities into it.

Especially with the concept of 'phoenix', Zhao Fuyu's control over temperature and flames has already reached a peak once again as he entered the realm of Linchu.

It's almost no less than those disobedient gods who have just mastered a concept.

The power of these gods is different from that of the gods of Gaotianyuan. Almost all of them rest on concepts. The deities have already truly left the world and cannot return.

And Gao Tianyuan itself still exists in the human world, so their power still needs to wait for the upgrade of the world to improve, and those natural disasters can almost exert their ceiling-level power at any time.

This is why they are called natural disasters.

But apart from the natural disaster-like magic power itself, these disobedient gods also have countless concepts obtained from legends, stories, and even real history.

These conceptual abilities mean that they can hold on to one side.

Even in a place like Zhongzhou, it is necessary to send strong men to expel or kill the cause of the natural disaster.

The ability of the concept is too much beyond the norm, and it is also the first time in Zhao Fuyu's hands to combine it with the cuisine, which has become the key for him to overcome the biggest natural barrier of this cuisine!

The flame is not extinguished, and the fish offal has been slowly stewed on the dry pot, and the rest is frying, roasting, and roasting, which are cooking methods that will be completed almost at the same time.

After the ingredients such as fish offal that do not need to consider the heat are finished, the firing of the dragon bream tail becomes the last problem.

But Zhao Fuyu didn't intend to deal with the fish tail. Instead, he picked up a piece of pork belly, first scorched off the remaining pig hairs on the skin, then scrubbed it, put it in hot water and blanched it for about ten minutes.

Only then did the pork belly be taken out, and then the whole body was wiped clean, using a meat loosening needle to continuously poke holes in the pigskin to force out the water inside and at the same time force out the lard.

At this time, put a layer of white vinegar and salt on the pig skin, put it upside down in an oil pan with a temperature of at least 160 degrees, fry until the tiger skin appears, and immediately soak it in clean water to cool.

Then cut the whole piece of pork belly into slices, and then use the most common braised method, cinnamon, bay leaves, star anise, onion, ginger and garlic, fry a base oil, put the pork belly in, and then use soy sauce, light soy sauce, Cooking wine, rock sugar burning.

Started to slowly cook braised pork with local dishes, cooking pork belly with thick oil and red sauce.

At this time, the heat and time needed would be at least two hours, but Zhao Fuyu relied on the concept of manipulating the 'phoenix' and using the acceleration of food resonance.

The heat and time limit can be compressed to less than five minutes.

During this time, Zhao Fuyu had to keep pouring the hot fishbone soup prepared on the side depending on the amount of water in the pot, so as to maintain the cooking operation in the pot.

Only in this way can he form the most critical braised sauce in his braised fish in five minutes!

There are many changes in the cuisine, but in fact there are not many.

How to make the dragon bream accept the taste and spices of the braised fish without destroying the deliciousness and the special taste of the dragon bream tail?

First of all, the firing must exist, otherwise the taste of the spices will not be able to blend, but the taste of the dragon bream tail must also maintain its original flavor, which is actually very contradictory, but Zhao Fuyu got it from the method of making a black fish flower inspiration.

Of course, fish fillets are also available, but if the fish tail meat is cut into fish flowers, not only can it retain the greatest original taste and uniqueness in texture, but the most important thing is that it can intercept enough soup in the form of stamens. Inside the fish.

Even without firing, the flavors of fish and soup can be perfectly blended.

This is also the reason why Zhao Fuyu immediately cut all the tails of the fish with a flower knife, and it was a very fine chrysanthemum knife.

There is nothing complicated in the cuisine itself, the key lies in how to overlap and combine the flavors, and make use of the strengths while avoiding the weaknesses.

After the main ingredients have been prepared, the only thing left is the sauce, which is why Zhao Fuyu chose to cook the special braised pork of the gang immediately.

Only after this kind of meat is cooked to the fire, the remaining sauce will be the perfect supporting role and combination part of this braised fish.

The meaty sauce itself will also absorb part of the flavor of the spices, and the remaining spices in the sauce cannot conceal the deliciousness of the fish itself. On the contrary, the sauce mixed with the meaty flavor will bring a certain flavor to the fish. A special mellow and rich aroma.

At the same time as controlling the cooking of the braised pork, the oil pan returned to calm again. Zhao Fuyu made the fried paste, which was mixed with sticky rice flour, sweet potato starch, potato starch, and flour in a one-to-one ratio. Add oil and eggs, salt, pepper without any water.

With constant stirring, a kind of viscous fluid was just enough to stick on the chopsticks and drip slowly.

In this state, after the fish fins are covered with this fried paste piece by piece, they are directly put into the pan for frying.

At this time, the oil temperature should not be too high, about 160 degrees, at medium to high temperature, slowly fry the batter and the fish in the fins.

When the outer layer is solidified, it must be fished out as soon as possible, and placed in a strainer to wait for the oil to drip and the heat to slowly transfer to the inside until the crispy shell of the outer layer is somewhat collapsed.

You can raise the oil temperature to 180 degrees and fry for ten seconds.

Let the fried shell be more crispy and the color more orange-yellow. This is considered complete. After picking it up, continue to raise the oil temperature to 190 degrees, which is close to the temperature where the green smoke is coming out of the oil pan. It is time to carry out the third re-explosion.

At this time, the appearance of the fish fins will not appear in the previous fried dishes. It is fluffy and crispy, with a slightly hard shell feeling.

The color will also be slightly burnt yellow.

And this kind of fish fin is the real effect that Zhao Fuyu pursued.

Slightly put it on the kitchen paper to control the oil, and the next action will be simpler and more direct. The braised pork is at the last moment.

The cut dragon bream flowers are also blanched and cooked.

After heat shrinkage, crystal white flowers, like white chrysanthemums in full bloom, bloom in the middle of the plate.

When the hot strained braised pork sauce is poured down like this, it seems that the center of the white chrysanthemum is stained with a layer of caramel.

Abrupt, cruel, and more seductive.

one more chapter later