I have a restaurant in East Sakura

‘A monumental recipe? ! '

Naginaki Ji, who was cooking, naturally didn't care about anything, and raised his head suddenly after hearing the news.

Because his cuisine is too obvious, no one would think that his dish is that monumental cuisine, so it is obvious.

Only Zhao Fuyu's cuisine can be given such a name by those two old fellows.

'Huh, grandstanding. '

"This explains why he can compete with me as soon as he can cook"

'It turns out that I have this kind of recipe in hand to improve my cooking skills. '

"The difference is nothing but the resonance evolution of the gourmet cells"

Blame Zhao Fuyu's cooking skills on a recipe, although not necessarily true, but it can also make it clear why Zhao Fuyu can compete against himself in cooking skills, and we can also see the terrifying nature of monumental recipes place.

Even a tycoon of the gourmet club like Nakiriji finds it unfathomable.

But he was just a little surprised and understood.

With his three-course layout and the way triggered by the fourth dish, to fight against this monstrous trend, let alone a monumental recipe, even if it is a dish prepared by the King of Food, if it is not targeted, it will be a matter of victory or defeat In between.

You must know that the king of gourmet can pay attention to it because if the cuisine of the giant dragon chef can form multiple combinations, even the king of gourmet must be careful.

People always pay more attention to the forces that can threaten them.

Also give respect.

The importance is not just shouted out, but won for oneself with the strength of cooking.

After not distracting his energy for a long time, Nakiri Ji attached great importance to this dish in his hand, and he would never let others disturb his cooking.

This also made those who belonged to the Food Club quiet down.

Since Nakiri Ji didn't show any emotional fluctuations, it means that the matter is still under his control.

What's more, the victory or defeat of this food halberd has nothing to do with the tasks assigned by the Food Club, and they don't need to be so nervous.

After thinking about this section, the members of the food club also relaxed a lot.

It's just that thinking of Zhao Fuyu actually mastering a monumental recipe, it's hard to hide the jealous look for the members of these gourmet clubs.

Many people even cast coveted eyes on Zhao Fuyu, but they were cut off by a huge aura of swordsmanship on the way.

It was at this time that these people suddenly realized that Zhao Fuyu was not someone they could provoke. Regardless of his young age, he had already grasped a powerful force.

The two beauties who followed her were already dragon-level fighters.

'It's true that he has taken up all the good things. '

Not daring to look more, the few people in the food club looked away, but they couldn't help but secretly hate.

It's a pity that judging from Zhao Fuyu's current position, no matter how bravely they catch up, it may be difficult for them to climb to that position.

For Zhao Fuyu, it is also expected that Guang Cailao and Cai Qing, two small encyclopedias in the food industry, can recognize their own dishes.

Even for him, it was so late for the two of them to recognize the origin of the dish.

I'm afraid it's not unrelated to certain policies of Zhongzhou, which have gradually submerged many deeds of God of Cooking before, not destroyed but forgotten.

There must be unavoidable factors in it, but the cooking recipe that Zhao Fuyu mastered may not have as great an impact on Zhongzhou as he had guessed before.

‘Alright, let’s be quiet for a while longer.’

While thinking about it, one of the four pots has been closed at this time, and the one that steams the scallops does not take so long, especially under the resonance of the gourmet cells, it is fully cooked within 20 minutes.

The rest are dried abalone and shark's fin in a casserole, and top-quality sea cucumbers in a wok.

The sea cucumbers from the ocean ice grow slower, but the gelatin and taste are richer.

In order to fully integrate the flavors of pork belly and scallions, the first thing to pay attention to is the thickness and weight of the soup.

And these two points happen to be the most difficult thing to grasp in this roasted sea cucumber.

Many people always think that when cooking sea cucumbers, especially the method of cooking sea cucumbers with scallions, which originated from Zhongzhou Shandong cuisine, they need the aroma of scallion oil and rich sauce, and after simmering for enough time, the sea cucumbers will naturally be delicious.

There is nothing wrong with this idea, but it is forgotten that the thickness and weight of the soup is the real detail.

To make this dish delicious, it is enough to master the aroma of scallion oil, thick and mellow sauce, and sufficient heat.

But to make the taste of this dish reach the perfect state, it is not only enough to select the ingredients and master the previous things, the thickness of these sauces and the grasp of the weight are the real things that determine everything.

The proportion of Beijing onion, scallion oil, pork belly, soy sauce, oyster sauce with water, and pepper are all in place.

Only when it can be stewed in one pot, the sea cucumber is already soft and tasty, and the soup is just received, and it can hang on the sea cucumber without any excess.

Zhao Fuyu's attention to these aspects is also in the firing of shark's fin and dried abalone with sugar heart.

In fact, almost five minutes after turning off the scallop pot, Zhao Fuyu also turned off the sea cucumber that was cooking in the wok.

At this time, the sea cucumbers are being wrapped in a thick sauce, which is slowly infiltrated by the residual heat of the pot.

In fact, temperature is also an important point for these dishes. Why do the sea cucumbers with green onions in restaurants always taste better than those made at home?

The little secret is here.

Because sea cucumbers with scallions in restaurants are always cooked in advance to the point where they are mostly half done, and then let them soak in the sauce.

When it's time to order, it's enough to fry the scallion oil with fresh scallions and add the cooked sea cucumber and soup for about five minutes to collect the juice.

In other words, in fact, sea cucumbers have not only been fired for a long time, but also have been waiting for the final process in the sauce environment. Naturally, they will be cooked better than ordinary homes, and the taste will be more transparent and mellow when served immediately.

In fact, this second-firing method is commonly used in the preparation and cooking of dried seafood.

This is true whether it is fish maw, sea cucumber, dried abalone, or shark fin.

So in fact, if the taste is to be the ultimate, long-term cooking, or even stewing overnight is the most suitable for these dry seafood.

This is also the reason why gourmet cells are called miracles. They can shorten the cooking time, and even achieve the same effect without long-term stewing.

This is the effect that only those few things could achieve five hundred years ago

Covering the sea cucumber to keep it warm, Zhao Fuyu put all his energy on the shark's fin boiled in the chicken soup and the dried abalone in the soup made from dozens of ingredients.

At this time, the astonishing smell of seafood is already hard to control