I have a restaurant in East Sakura

The full name of the recipe should be "Master Jia Xiong's Special Rice Crust Cuisine", but it is actually a rare special dish in the Zhongzhou cuisine circle.

Countless people have heard of the form of this dish, but when they restore it in private, they often fail due to various factors.

In the end, this dish became a dish that has only been known in legends so far.

To fully restore this dish, even special utensils are needed, especially the fire-roasted deep-fried in the last level, which is actually a half-fried effect. Crispy rice crust.

For many people who have restored this dish to 70% or 80%, the difficulty lies in this last step.

Especially the special cooking utensils seem to have become a kind of nightmare, making them unable to achieve the key crispy rice crust.

In fact, after the actual restoration, Zhao Fuyu knew very well that all those people had fallen into a cognitive barrier.

That equipment is indeed a special and necessary thing, but it ignores the environment. Under the environment at that time, the effect can only be achieved by using that equipment. It does not mean that after the development of modern technology, it still has to be done to meet all requirements.

In fact, the key to cooking is not other things, just like the attributive given by Chef Liu at that time.

It lies in the temperature, or in other words. The temperature difference!

After the simple words, Zhao Fuyu's mind was no longer on those people's prosecutors in front of him.

Snow peas, baby corn, shrimp, ham, shiitake mushrooms, deboned pork trotters, green beans, shredded cabbage, mixed together is the sauce of this special rice cracker.

The only difference is that the sauce of this crispy rice is not poured on, but is always inside the crispy rice.

In order to achieve this, Zhao Fuyu first considered the composition of the outer crust.

In fact, it is definitely not enough to rely on beef slices to isolate the fusion of the crispy crust and the inner juice.

In addition, there must be another layer of things, a layer of secrets that Liu Chef God did not reveal at the time, and it was also a secret that he originally wanted to pass on to the descendants of Master Jia Xiong.

It's a pity that the offspring's mind is not right, and there will be no successors to this recipe since then.

Everyone focused their attention on how to use those special utensils, but completely forgot that there is actually more than one kind of similar dish with crispy skin and juicy inside.

There are countless similar dishes in Zhongzhou, but the key point is the special equipment?

After taking the two utensils that could be made into an iron ball on the cooking table, Zhao Fuyu didn't pay any attention to it. Instead, he took out several kinds of rice grains from the area where the staple food ingredients were placed.

There are not only indica rice, glutinous rice, but also silk rice, and a special kind of taro rice.

Several kinds of rice are mixed, which not only has the aroma of rice, the taste of rice grains, but also has a sticky consistency, and can maintain a special taste.

The rice formed in this way is then deep-fried to become crispy rice, so that the real belly is hidden. At the same time, the crispy rice itself is already the best among the best.

After all, it is necessary to make spherical rice crackers. If the consistency, strength, and characteristics of the rice grains are all wrong, it is impossible to successfully fry the rice crackers into a round shape.

It is precisely because of this that after several selections, Zhao Fuyu chose this method of combining several kinds of rice grains.

Even when steaming, pay more attention. While adding a little salt to increase the base flavor, it can also make the consistency and strength to a higher level.

The rice on one side began to be steamed in the pot, and the inspectors on the other side began to taste Zhao Fuyu's stewed meat platter.

In particular, this kind of platter is not divided by parts and ingredients, but by the different methods of several kinds of stewed vegetables in the stewed meat.

It also adds to the diversity of taste experience in the stewed vegetable platter.

At least Jiro, who was the first to taste the goose palm, ate it with gusto.

Chaoshan brine emphasizes the natural and light spices and outstanding umami taste. The brine should penetrate into the bone marrow and fully display the natural taste of the ingredients.

Therefore, three points of Chaoshan brine are based on brine, and seven points are based on soaking. This is completely different from ordinary braised vegetables.

It takes a lot longer to beat the brine with excess oil after cooling, and use cold soaking method to let the taste permeate slowly, but the effect is just like the taste in Jiro's mouth now, a stewed vegetable is still meat Dishes, but can be considered refreshing.

Not only does it have the taste of spices, but the tendon skin of the goose palm also gives people a crisp taste. This kind of crispness is not the kind of tough tendon that needs to be chewed hard, but it can be broken when you bite it down. Crisp taste.

A goose paw is in Jiro's mouth, and the special umami taste of goose meat is constantly bursting out, as well as the delicious mix of many other ingredients, without losing the taste and crispness of the goose paw itself. It can be said that this goose paw is One palm is enough for him to drink a pot of wine.

There are foie gras, goose wings, goose head and other parts at the back, and the preparation methods of the other four kinds of lo-mei are not inferior in the same way.

At least one can draw a conclusion just by looking at the enjoyment on the faces of Toyotomi and Inokashira Goro.

'I really didn't expect it'

‘Just one appetizer, lo-mei, has already passed the first level. '

'Then let me see how strong your cooking potential is! '

Not forgetting that he came here with a review request, Jiro looked at Zhao Fuyu with indescribable scrutiny under his seemingly drunken eyes.

He knew very well why Yilong chose him to be the examiner.

The trend of the times is coming, and the next era will be an era of more fusion of gourmet cells, and even many dead things will be integrated into gourmet cells, forming a new prelude to the world.

In order to unlock a stronger world dimension, the violent collision that may occur will soon become a nightmare that will lead to changes in the world.

The idea of ​​the gourmet meeting is self-evident. They want to speed up this rhythm in order to explore the realm above the king of heaven, and raise the threat level of the already fierce collision again.

To deal with the possibility of this crisis, both Yilong and IGO set their sights on the enchantment of Zhongzhou.

If someone really uses the power of the legendary kitchen utensils to build a second layer of defense around the world again, it will weaken the coming tide to another stage.

Then for the world, the arrival of this second shock will become an acceptable and controllable crisis.

Just like the frequent troubles in the imperial court in Kyoto, it is annoying, but as long as you pay a little attention, it will not affect the normal life of most people.

This is already very rare.

But the premise of all this is that there is a person with enough potential to be recognized by those kitchen utensils.

Zhao Fuyu is one of the characters they selected