I have a restaurant in East Sakura

At nightfall, the weather was slightly cool, but under the countless lights, countless steams had already evaporated on both sides of the giant ship's deck.

The cooking of the two parties has gradually come to an end, which is also the final stage of intense heat.

Blend a variety of ingredients into red wine, and then stew with red wine with beef brisket, celery, tomato, carrot, basil and other spices and accessories. It can be said that the cooking of thistle is almost perfect .

The only difference is that the cooking of shaving thistles requires a relatively long period of standing.

Just like cooking these dry seafood, a long period of calmness can make the meat of the sirloin loose, and it can also release more flavors from various accessories, allowing the sirloin to absorb it.

Tender and soft, absorbing all kinds of hair, as well as the mellow red wine braised beef brisket, it will definitely be an unforgettable dish, and even for most people, this dish is enough to make them have a short youth cooking.

It can be said that Nagini Ji already felt that he had the chance to win, but the strong aroma of seafood wafting from the opposite side, the aroma that was no less than that of any meat ingredients, really made him a little wary.

You must know that Pork Wagyu itself is already a very high-grade beef, and it is even more fragrant after being cooked in this way. Even so, there are still no ingredients that can suppress the light seafood on the opposite side. This in itself has explained a lot.

"But my cuisine is not just a dish on the surface."

‘The previous three dishes will all be beneficial to this dish, this is the interlocking dishes that can only be used in the realm of Dragon Chef! '

'Gourmet cells have not reached this point, and will never be able to do this.'

There was a trace of determination in his eyes, although he used this method, it showed that he could only use the resonance of food cells to bully people.

But for Nakiriji, victory is all that is needed, the means and process are not important at all.

After the baptism of the concept of the food club, the process and experience have been regarded as meaningless, and the style of cooking that only pursues results is almost irreversible at this time.

Naginaki Ji either went all the way to the dark, or there was no possibility of moving forward.

So for him, winning is not a belief, but a goal that must be achieved.

Otherwise, if Erina can't be made into what he wants, for him, obsession will be impossible to talk about, and it will only become more extreme.

However, the culinary journey of the food club can be persistent or even obsessive, but it must not be extreme, otherwise, it will be difficult to say whether the person in the future will be the person in the past.

Gourmet cells are miracles, but miracles often contain crises.

A person who is not good enough to be swallowed by a crisis will brew an unimaginable disaster.

Of course, these things have already appeared in the chaotic period when the gourmet cells came, but those cruel and terrifying sides were intentionally erased by the world.

The rest is just to let people know the benefits of gourmet cells, and occasionally mention a few words about the possible dangers of gourmet cells, but they are all ignored.

After so many years, the gourmet cells have not seen many threats, so naturally no one will think there will be any surprises.

Even if there is an accident, compared with such a large population, it is an extremely small part.

However, the danger of gourmet cells always exists. According to the words left by the God of Cooking back then, at least it must be a dragon chef series to be truly immune to the danger of gourmet cells.

Of course, after so many years, the human body and food cells have been combined, and this crisis has already been completely eliminated by the kitchen gods with the means of spring wind and rain.

Otherwise, today's gourmet fairs would not have used so many years of means to specially produce countless ingredients and food, and specially made gourmet cell viruses to create the current situation in Kyoto.

Zhao Fuyu didn't care about the delicate situation that Nakieji was in, let alone cared about it.

For Zhao Fuyu, even if this kind of person is Nakiri Erina's father, he put the Kyoto Imperial Palace in such a dangerous situation, causing countless innocent people to die because of his ambition and obsession. Damn it.

He doesn't have the heart of a virgin, and he thinks that he can forget the blame once he repents.

If you bear the guilt, then you have to use everything you have to redeem it. If you can't redeem it, then go down to find the victims and see if they forgive him or not.

So Zhao Fuyu's mind is completely hung on the stewing of the remaining two dry seafood that he has in hand.

The strong fragrance is rolling, which actually means that the time for Zhao Fuyu's food resonance has come. Although the speed of water cooking is not so fast, the release of ingredients in it is almost comparable to that of food that has been boiled for two days. That's the heat.

The soup base, which was originally slightly thick and white, has now shown an amber-like sauce color. The casserole for stewing candied dried abalone is full of more than ten catties of ingredients, including Jinhua ham, duck, chicken, earth fish, goose feet, and pig’s feet. , spine, and stick bones are all ingredients that can be seen in shape.

There are also many ingredients that can no longer be seen in the form, and they are constantly boiling, bringing rich deliciousness and a strong meaty fragrance to the abalone.

On the other side, similar ingredients are also being cooked, releasing a similar soup flavor. When the abalone soup is boiling and the water is reduced, the spare pot of soup must be added go in.

In an extremely natural way, using broth to supplement the broth also infuses all kinds of complex flavors into the dried abalone more intensely.

Why dried abalone tastes better than fresh abalone? The umami taste is slowly formed in the middle of the abalone after being dried. This kind of abalone juice stewed at the cost of ingredients is the key aspect.

When the cooking was almost eight or nine minutes high, Zhao Fuyu still needed to pick out the dried abalone, and then drain all the soup dregs in the casserole, leaving only the pure abalone juice, and then continued to slowly boil the abalone in the casserole. Stew until the soup fully presents a rich sauce color.

The candied dried abalone is really stewed to the fire, and the taste of the broth will perfectly penetrate into every cell of the abalone's body, even the soft and glutinous candied heart.

Since ancient times, dried abalone has been the best ingredient, and this is the reason.

This is a kind of food that is not only delicious in itself, but also because the ingredients are extremely luxurious and can show its own identity.

Among the Sishen Seafood Eight Treasures Steamed Buns, even with the addition of two dreamy ingredients, the style of candied dried abalone will never be weaker than them.

This is the combination of real Zhongzhou cuisine skills and the flavor brewed by time to achieve the real ultimate seafood.

Even many IGO employees who can calmly accept the aroma of dreamy ingredients have difficulty keeping calm when faced with such seafood!