I have a restaurant in East Sakura

Different from what most people think, Zhao Fuyu's Rebirth Cuisine has a part that most people can't understand.

That was something that belonged exclusively to Zhao Fuyu's thoughts.

Only when it is broken and then erected can there be rebirth.

As a result, Zhao Fuyu's rebirth cuisine was not as gentle as ordinary cooks thought, but extremely explosive.

Rebirth is conceived in the midst of destruction, and this kind of rebirth has something truly cleansing.

So Zhao Fuyu's choice of food is beyond the expectations of many people, spicy three treasures!

Chicken, fish, lettuce.

Three different ingredients are combined in the way of spicy chicken cooking, which makes people face the unbearable spiciness. At the same time, the combination of the three ingredients breeds a power that seems to be reborn.

It can be said that no one would have thought that Zhao Fuyu's cuisine would use this method as an entry point.

Especially the rebirth dishes, which are mainly spicy and spicy, when several kinds of red dried chilies appear on the stage, and when three or four types of peppercorns appear together, let alone the diners present.

Even the main world's research on spicy chicken dishes has not yet reached this stage.

In fact, Zhao Fuyu's change was also blessed by his previous life.

Spicy fish, spicy chicken, and spicy lettuce are all delicacies that can be combined into spicy chicken recipes.

And after Zhao Fuyu's skillful movement, the three different scents, umami, and spicy are mixed together with the destructive power of the impact.

It is the ingenious concept of rebirth that is contained.

The most impressive thing is neither chicken nor fish, but the unremarkable diced green bamboo shoots.

Choose the top half of the best green bamboo shoots without a trace of rough skin residue, cut into the same size as chicken and fish.

Then after cleaning and drying the water on the surface, it can be used for later use.

Chicken and fish must be filled with juice.

The chicken must use the drumstick part of the tender chicken, so that the juice is rich, and the chicken must be less than four months old.

For fish, you can choose fish that are as carnivorous as possible, so that the fish is large, firm and tender, such as sea bass, mandarin fish, black rain, catfish, and pincer fish.

Use their meat to enrich the richness of the spicy three treasures, as well as the hidden deliciousness.

It can be said that fish is the pinnacle of umami, chicken is the source of juice, and lettuce is the secret treasure to restore people's body and mind.

Boneless fish and chicken are prepared separately, except for the same onion and ginger juice.

The basic flavors of fish and chicken are the same, both are salty and delicious at the bottom.

A little salt, sugar and pepper, and then nothing else, this is to make the taste of the ingredients themselves better.

If the ingredients you use are poor, you can add some light soy sauce and oyster sauce to increase the deliciousness of the bottom flavor.

And the multi-world restaurant uses the best ingredients, so naturally there is no need to do anything extra.

In addition to the taste, there is also a great difference in the powder paste wrapped in the two.

For example, fish meat needs more than half an egg's egg white to increase the degree of moisture retention of the fish meat, to maintain the amount of water inside the diced fish meat after it is formed, and to maintain the firmness of the fish meat after it is rapidly formed.

At least the diced fish will not fall apart after a few stir-fries.

Therefore, the diced fish needs to use a thicker paste. In addition to half an egg white, there is also a spoonful of cornstarch, a spoonful of sweet potato starch, and a spoonful of flour. After stirring evenly, you have to add a spoonful of clear oil .

In this way, after the batter meets the hot oil pan, it can expand rapidly and form a clear shell on the outer layer of the diced fish.

But diced chicken doesn't need to be like this.

The remaining egg yolks can be added in, adding the aroma of the chicken can also make the outer layer of the chicken more crispy. The rest is just a one-to-one ratio of starch to flour, plus a little oil, which can also form crispy The outer layer, but such a ratio will not over-expand.

It can be said that a slight increase or decrease in the proportion of cooking can achieve a completely different effect.

And in order to make the chicken more delicious, black pepper and five-spice powder are added to the batter.

The addition of these two spices adds flavor to the chicken at the bottom, and because it is added to the outer batter, it will not affect the rich gravy of the diced chicken and the fresh and sweet taste of the chicken itself.

This is the secret of cooking taste control.

As for the dry goods of the five red peppers, Seven Star Pepper, Devil Pepper, Er Vitex, Red Lantern, and Beauty Pepper, they will soon show different effects through different proportions.

In order to make the cooking better.

When Zhao Fuyu processed these peppers, he specially removed all the seeds of the peppers after cutting them.

In addition to reducing the spicy taste, when cooking, the lack of some chili seeds can also reduce the burnt taste, because the size is different, such small things as chili seeds must be the first thing to burn in the wok .

In order to ensure the consistency of taste, removing such parts is also a necessary choice.

The three kinds of peppers that have been screened out also need to be soaked in white wine together with the pepper segments.

When frying in this way, the two are not easy to smear, and at the same time, the aroma brought by the alcohol will be volatilized more quickly and intensely.

It also reduces moisture faster.

Simple cooking, the steps are not complicated, but there are many details.

After the chopped green onion and minced garlic have been processed.

Next is the oil.

The first thing to cook must be the chicken. There are two types of chicken in the spicy chicken, with bone and without bone.

The pursuit of bone-in is dry aroma, and it should be deep-fried until the umami flavor of the chicken is completely concentrated, and there is almost no juice. Such chicken will be a top-notch food for wine.

But this time Zhao Fuyu chose the one without the bone, so the taste is naturally different. You must know that the fried one with the bone will not be mushy on the outside, it is completely dry fried.

The batter is to increase the crispy taste while retaining the juice inside the meat.

In addition to drinking, this method is also a top-notch delicacy with rice.

The oil temperature must be raised to at least 170 degrees. Under such a high temperature with green smoke, pieces of chicken are quickly put into the pan, and a burst of oily waves will be stirred up in an instant.

'Patter'

The sound echoed like a rainstorm.

It quickly brought out a burst of aroma that only belongs to fried chicken.

Subconsciously, the diners present couldn't help swallowing.

Obviously just watching Zhao Fuyu cook a simple dish, but he seems to be completely immersed in it.

Especially Wujo Satoru, who was new here, was particularly shocked by this situation.

If it wasn't for the act of swallowing his saliva, which woke him up, he might not have realized what he was doing.

‘Am I addicted to watching a person cook? '

'how come? ! '

Just when he was surprised, Gojo Satoru suddenly felt that the spells he had mastered had been perfected to varying degrees.

No.. It should not be perfect, but a complement!

It's like having a more accurate and correct understanding of the principles of the world.

'This is? '

‘Watching vegetables is like watching Tao? '

‘It’s just a cook, how could he have such abilities? ? ! '

Once again showing an inconceivable expression, when he looked at Zhao Fuyu, Gojo Satoru was truly shocked!