I have a restaurant in East Sakura

Following Zhao Fuyu's actions, besides Luo Yaoxing, the number of people who recognized what he was cooking gradually increased.

But just like Luo Yaoxing, there are always a small number of people who really think that he can succeed.

On the contrary, Nakiri Senzaemon seemed to have a lot of trust in Zhao Fuyu. After realizing what kind of recipe he was going to cook, he was slightly startled, and then paid special attention to the expressions of the three inspectors.

Noticing the slight change in Jiro's complexion, it was confirmed that the legendary gourmet king had also recognized the origin of Zhao Fuyu's cuisine.

"If this recipe is to be completed, it depends on whether Fuyu can find the missing piece of the puzzle in the recipe."

Not only Zhao Fuyu, in fact, other cooks also noticed the missing part in the history, when Liu Chef explained it, but they couldn't find the exact answer, and they were still confused about how to use the special utensil.

As a result, they often fall into the trap at a critical step, and they are still unable to restore the original colors of cooking.

But this does not mean that the entire culinary world has no knowledge and understanding of this recipe.

In fact, if you browse the IGO forum app, especially the discussion posts related to restoration recipes, every month, some people post some new ideas for this special crispy rice dish.

It's just that the closest one so far is also a little short of the last step.

And this kind of cuisine, if it is a little bit worse, is a thousand miles away.

Hearing her grandfather's evaluation, Nakiri Erina's expression became a bit scrutinized even though she had boundless confidence in Zhao Fuyu.

But the judge she was facing was the legendary gourmet king, so it was still difficult for her to judge what the outcome would be.

The only thing she can be sure of is that Zhao Fuyu's cooking will never fail!

On the red and white cooking table, Zhao Fuyu seemed to be in the clouds at this moment. In fact, in order to achieve the most perfect effect, he had made a lot of preparations in advance.

There are several soup pots used. In addition to the clear soup, broth and top soup in the big iron pot, there are also several special casserole pots for the delicious soup that is specially designed to improve the taste of the rice crust. Cooking ingredients and soup.

In addition to the candied abalone and abalone sauce that have been cooked for a long time, there is also an old hen soup with red dates and Ganzhu chicken in chicken soup, and a pot of full-boiled pork belly made from bones and hoofs that were removed from pig's trotters. It's a gelatinous soup.

In order to dissolve the greasy taste in the gelatin, corn and wax gourd are added together. These two ingredients all bring the soup a sweet and delicious taste.

It can be said that just mixing these three soups together, pairing them with candied dried abalone, and the previously selected ingredients, and stewing them together, the taste is already top-notch and delicious.

But this is just the sauce of this crispy rice dish, and it also needs to be mixed with the mellow and strong aroma of beef. It can be said that even a cook who knows how to cook this dish can't help but feel it when he sees Zhao Fuyu's generosity. A look of surprise was revealed.

Because according to the tradition, the sauce in this crispy rice dish is nothing more than the three delicacies made from the broth thickened with cornstarch.

It is definitely not as time-consuming and laborious as Zhao Fuyu is now, and it is so troublesome to mix and match so many soups. Of course, the taste is definitely not as good as his cooking expression, which makes people swallow just watching several kinds of soups mixed together.

One must know that Zhao Fuyu's cooking is not as simple as mixing several kinds of broth together.

Stir-fry snow peas, shrimps, baby corn, green beans, shredded shiitake mushrooms, and shredded black fungus with a little oil. After the aroma is brought out, there is no need for too much seasoning, and a little salt and sugar are simply given to the bottom.

You can add broth, top soup, mixed old hen soup and hoof soup, the latter two are the main ones, and the front is supplemented, mainly to increase the thick taste of the soup base.

The quantity of soup is also based on just covering the ingredients, it can be a little more but not too much.

Because it is necessary to consider the flavor compatibility released by the combination of ingredients, Zhao Fuyu specially adjusted the soup to a ratio suitable for entering the interior of the rice crust.

If there is really too much juice, then even with Zhao Fuyu's technique, the soup will affect the crispy crispy crust.

In fact, those who have really paid attention to this dish will notice that even after it is really finished, the sauce of this dish is not so much that it can completely submerge all the crispy rice.

This shows that, in fact, the sauce does not need to fill the rice crust.

And this is a key point!

With the aroma of the old hen soup, it is paired with the jelly of the hoof soup, and finally the dried abalone is cut into small particles and added, and it is continuously boiled.

In terms of seasoning, the abalone juice itself has already been adjusted to taste, and with the addition of sub-flavored auxiliary ingredients, it is most appropriate to use abalone juice as a salty and light seasoning.

And before the juice enters the refrigerator, it needs to be sealed with a lot of gum, and a layer of white pepper must be added.

It can be said that so far, the sauce of this dish is considered complete.

The soup with a little amber sauce base is not as bright and mellow as the general three-flavored soup, but it has more of the mellowness that can only be obtained after the collection of various broths, and the special seasoning method that belongs to Zhao Fuyu , will present a refreshing taste.

That is when these juices enter the refrigerator and wait for freezing.

The mixed rice grains that have been waiting for a long time have also been cooked in place.

First, spread the cooked rice grains in the iron basin and wait for the cooling to complete.

Zhao Fuyu took this time to find a piece of top-quality beef tenderloin, and with a soft blade, cut them into three-finger-wide slices, so thin that even light could pass through.

That's it.

Next, take out some of the rice grains that have cooled down and beat them continuously until most of the rice grains are deformed into a shape similar to glutinous rice cakes, then put the remaining rice grains in and mix the two evenly.

Such a viscous, but grainy outer rice crust embryo is complete.

The rest is to spread a layer of crackers on the spherical vessel with a layer of base oil. It should not be too thin or too thick. It is about twice as thick as the beef slices, and then spread the cut beef slices on the The inner layer of the rice crust that has been attached to the spherical utensil seems to have formed a protective film made of meat.

Finally, pour all the refrigerated and frozen sauce into it, and then cook the spherical vessel on the other side in the same way, and then completely integrate the two, so that there is no gap on the wall of the pot.

You can take out the entire formed round rice crust and put it directly in the freezer.

When they are frozen until they are hard, put them back into the spherical container. This is the precursor to the real preparation for cooking.

And after taking out the frozen round crispy rice embryo, everyone realized what the truth that Chef Liu had never revealed.

That's ice and fire going hand in hand.

The ultimate mystery hidden under the spherical vessel! !