I have a restaurant in East Sakura

"No, no!"

"If it can be shaped only by freezing, no one will be able to complete this dish after so many years."

"There are still problems and flaws!"

Among the crowd, a famous chef from Nagoya exclaimed. Those of them who have been immersed in cooking all their lives can naturally see what kind of dishes Zhao Fuyu is going to cook after they have reached this stage.

Influenced by the surrounding Zhongzhou, these legendary dishes, as well as the recipes, these Dongying cooks have a restored tradition.

But very few, very few people, can really achieve almost the same taste of the recipe, and even most of them, let alone restore the finished product, can almost complete the steps.

After all, Zhongzhou cuisine and Dongying's specialty cuisine are still two different things.

There are many things that you can't do with a public recipe.

In fact, not every chef can complete many monumental recipes that have been made public, and even many Longchu can't make more than 80% of the original taste.

This is also the reason why people have a variety of flavors and those who are palatable cherish them.

But rashly interrupting someone else's cooking is already extremely disrespectful, and Zhao Fuyu has no need to explain.

Even if other people present are curious about the mysteries of Zhao Fuyu's cooking, he doesn't need to teach them in full.

When they need it, they can go to the official website of IGO to check it.

As for whether it can be restored, it depends on their own ability.

Don't look at just freezing it, and the final frying link, but in fact, if it is not done well, these two steps can directly make this dish collapse!

The control of the temperature difference between ice and fire can make this dish a complete finishing touch, and it can also directly turn the ingredients in the iron ball into a pot of gruel.

If the balance is not well controlled, the freezing temperature and the temperature difference caused by the internal steam rising will break through, and it will easily cause the outer rice crust embryo to burst directly.

In order to address this point, Zhao Fuyu finally understood why there was a round iron mold.

At the beginning, he thought it was for the second step of roasting for the last step of frying, but when he failed the experiment, he finally realized one of the real keys.

That is the meaning of the existence of the spherical vessel. In fact, the most important thing is its shape and the way to protect the round rice crust.

Soon Zhao Fuyu began to show why he was able to restore this special crispy rice dish.

His boldness and amazing imagination completely conquered the cooks present.

Even Toyotomi Tsutomu really understands what it means to be an incredible cook who creates miracles.

Just when several inspectors gradually put down the lo mei in their hands as Zhao Fuyu's cooking was getting closer to completion, they suddenly noticed the meaning of these lo mei on Zhao Fuyu's appetizer.

The mixed flavor of various spices and the rich meat flavor can't cover the taste of my main course, and you will still focus on the main course after all.

No matter how wonderful my appetizer is, it's just a supporting role!

With such self-confidence, he dared to come up with a lo-mei appetizer that is almost overwhelming. Five different kinds of lo-mei are mixed to form an overwhelming taste experience, which can be said to be a unique experience.

Ordinary main courses really can't compete with such an appetizer platter, which will make diners feel that the first appetizer is a surprise, and the subsequent main course will not be remembered.

Because those mixed spices and strong meat flavors have overwhelmingly controlled the taste buds of diners, making him feel that the following dishes are somewhat tasteless.

But Zhao Fuyu is not like this, he is extremely confident, even if it is just an unfinished dish, even if it is only the aroma of the broth mixed, his main dish is the absolute protagonist, there is no one!

Sure enough, the iron ball vessel hadn't been put into the frying pan yet, and the aroma of that dish still made the attention of the three inspectors firmly locked on his main dish.

It can even be said that the strong fragrant lo mei chewing in the mouth has been forgotten.

This is the biggest charm of cooking!

The cooking skills have been developed to the present, and they have almost been unlocked. The only limit to the cook is the imagination, as well as the techniques and timing of putting various skills in the cooking.

And how to put the sauce in the crispy rice crust without affecting the crispness of the outer crust.

In fact, there are similar dishes that are also snacks that people often taste, and the answer has already been given.

That is. Shanghai pot stickers package!

It also contains soup inside, although the skin is different, but the principle is the same, so why doesn't the soup directly soak the skin of the hot noodles?

In addition to the toughness of the hot noodles itself, half-steamed and half-fried is the key.

The upper skin is steamed because of the steam, so it has a ductility. With the ductility, even if the soup inside the foreskin rises to high temperature and releases water vapor, it will not break through the thin outer skin so easily. layer.

From here, we can get a glimpse of the purpose of this special round kitchen utensil. Since it is not enough to put the whole thing into the oil pan for deep frying, nor can it be fried continuously, then fry it fixedly, and fry a part until it is crispy. Turn around again because the steam is carried out partly.

In addition, because the rice crust embryo body in the upper layer is moistened by more water vapor, even if it has reached the top, it becomes more rounded and enlarged. Because of the presence of water vapor, as long as the high temperature can be maintained for quick frying, there will be no rupture.

Use the method of pouring oil to form a crispy shell on the surface of the upper layer, then turn the sides upside down and fry for a while, so that the crispy rice crust can be presented completely and perfectly.

This kind of small cooking skills is the ultimate mystery hidden in Liu Chef's cooking techniques!

It is not to put the whole utensil in the oil pan for frying, nor is it to use the armrests on both sides of the utensil to keep turning while frying, but when frying, wait until the layer in the oil pan is completely crispy, then start to pour Oil.

Drizzle the oil to the upper layer to form a crispy shell, then increase the oil temperature, turn one side, and fry the other side thoroughly into a crispy crust.

This is the so-called secret of the inner universe.

It is also the way to solve the biggest hurdle of this dish.

To be honest, it is actually worthless, but before someone cracks it, who would have thought that such a method could solve the biggest pain point of this dish?

In fact, if someone thinks that the cooking is finished after such a setting, it is a big mistake.

Because of the fried rice crust in this way, due to the temperature, the degree of crispness will be uneven, and the side that was fried at the beginning, because of the oil temperature, will cause the outer layer of the rice crust to eat oil.

How can a dish reach a state of completion if even the integrity of the taste cannot be unified?

Besides, the two handles of the round container are not just for people to see!

This last step is to bake!

Baking over an open fire!

Just like roasting a whole lamb, the rice crust also has a layer of fire that only exists in barbecue, and it incorporates the flame flavor of this dish! !