I have a restaurant in East Sakura

The flames ignited, and the eyes of countless people were attracted back even if they had already turned away.

The four sitting in the judges' seat noticed the changing rhythm of Zhao Fuyu's cooking techniques, and all of them showed expressions of astonishment.

"Dipping, frying and roasting."

"So many cooking techniques have been applied in the early stage."

It was also the first time that Fenghua Linyue saw Zhao Fuyu in full swing, and at the same time she was shocked, she finally understood why this young man was able to create such a great reputation in the world.

This is a reputation that is recognized by the world by the record of using the halberd again and again.

It was also after he taught the method of ordering the spirit chef sacrifice that everyone admired him sincerely.

"If my guess is correct, he will still be bored and burned."

Seeing Zhao Fuyu take out a large amount of white wine to burn the golden eel turtle, Fenghua Linyue also had a gleam of light in his eyes.

Adding wine to dishes, in fact, some of the recipes she is good at also have this kind of technique.

But in such a rough way, it was like spraying wine into the cooking indiscriminately, and it was the first time she saw it.

The surging flame burned away the alcohol in the liquor, and also left the aroma of the liquor in the pot for a long time, taking away the little fishy smell.

Until the flame in the pot gradually disappeared, leaving behind the fragrance of the pot and the wok gas left on the ingredients, the next step is to add water and start simmering.

Seasoning is also required at the same time.

White pepper, salt, sugar, a teaspoon of mature vinegar, a little light soy sauce for flavor, and a teaspoon of soy sauce for color.

There are not many seasonings used, and they are not very complicated, but the way of adding them is also different.

Soy sauce, light soy sauce, salt, sugar, and pepper need to be added after the soup in the pot has boiled, so that while the flavor penetrates, the food inside will basically not have the risk of losing too much meat juice.

The mature vinegar is poured down the side of the pot.

With a little pot gas, the acetic acid is fused into the sour taste of pickled peppers, which removes the fishy smell and also relieves the greasy smell of golden eel and turtle, adding a bit of mellowness.

When the umami is present in the mouth, the negative pressure will not be so strong, allowing people to continuously taste one after another.

After the seasoning is done, the simmering can be started immediately. Zhao Fuyu put the lid on the pot and adjusted the flame of the stove to medium-low fire.

It doesn't take long to simmer.

This is determined by the characteristics of the golden eel turtle, otherwise even an ordinary turtle would have to be stewed for more than 20 minutes, but this special dream ingredient was extremely ferocious in life.

Its meat is loose and tender. Even if it is shaped in a frying pan, if it is stewed for too long, the meat will become loose and lack some of the texture it should have.

Therefore, the simmering time within twelve minutes to fifteen minutes is the most appropriate.

In order to pinpoint this point in time, Zhao Fuyu also kept resonating with this brand-new dreamy ingredient while cooking, and checked its situation in the pot from time to time.

When it's boring, it doesn't mean that Zhao Fuyu can be free.

In fact, he still has to deal with the casserole at this time. Since it is called a flame eel casserole, there must be a lot of cooking techniques.

This is also a means of increasing the wok gas that is reduced due to simmering.

It is still a combination of ginger and garlic, and chopped shallots must also be added. This kind of material with a pungent smell, after being transformed by high temperature, the sulfuric substances formed will enter the food, which will show a kind of temptation. The aroma of human appetite.

It is also one of the best ingredients to increase the gas in the casserole.

When the three ingredients of ginger, garlic, and shallots are combined, they are the three heroes of the pot. Any pot ingredients can be matched with them, and a wonderful taste is derived.

This is also a major type of Cantonese cuisine.

After the casserole is prepared, half of the simmering time has passed, and the remaining half of the time can be turned to a higher level to make the soup in the pot naturally thick.

In particular, the fusion of the gelatin released from the skin of the soft-shelled turtle and the gelatin released from the meat will form a soup that is as thick as thickened soup. The existence of those soups is the core of this dish, the key to the key. !

It is far from being different from other cooks who are still processing the ingredients, or even just cooking the part of the ingredients that have just been processed.

In less than an hour, Zhao Fuyu's cooking has reached the verge of completion.

Such speed is also unexpected.

Especially when he started to cook with all his heart, his movements seemed to have a kind of magnetism, which attracted everyone's attention.

Except for the chef who was also cooking, the others seemed to never see anyone else.

This kind of power shocked many chefs, because this is a state that can only be possessed by those who have stepped into the realm of heavenly kings, and even those half-step heavenly kings mostly do not have such abilities.

"Unfathomable"

"Compared to Chef Buyeo, we are like idiots, living such an old age for nothing."

Shinomiya Kojiro has always been proud of his talent, but after seeing an existence like Zhao Fuyu, no matter how proud he is, he will be beaten to pieces.

Now there is only the purest reverence left.

Just when they were feeling emotional, Zhao Fuyu's cooking finally came to the last juncture.

Cuisine, which was originally distracted, was once again firmly attracted to it.

'Googling, gurgling, gurgling'

The continuous sound came from the muffled sound of the completely viscous soup and ingredients in the pot alternately.

The lower it is, the more it represents the viscosity of the soup, as well as the taste of the sauce and the degree of integration of the ingredients.

Even a cook like Zhao Fuyu couldn't help swallowing a mouthful of saliva when he saw the meat of the soy-red golden eel turtle.

A dish that whets the appetite of those who cook this dish.

Such a delicacy, of course he didn't want to do it!

Cut the perilla leaves and garlic leaves into thin shreds and prepare the casserole with a little base oil to start heating. Put ginger, garlic and shallots in it, and stir fry continuously until the onions, ginger and garlic are all browned. , The bottom of the casserole also appeared layers of scorched black.

A strong aroma of auxiliary ingredients rippling, which also indicates that the temperature of the casserole has reached the optimum level.

At this time, you can transfer the soup and all the ingredients to the casserole.

At this time, the sound of "Zi La La" and "Zi La La" can be heard, appearing in the casserole, and the thick soup that is constantly boiling and rushing has almost overflowed the casserole.

At this moment, sprinkle all the garlic leaves and perilla leaves on top, then close the lid, immediately pour vodka into a small white wine glass, pour it down along the pot wall, and then ignite the alcohol.

"Boom".

A flame enveloped the casserole, and the continuously boiling soup agitated the lid of the casserole, bringing out an extremely rich, almost dizzying aroma.

At the same time, a ray of light burst out, shocking everyone present!

"How can it be?!"

Surprised voices sounded continuously, as if filling the entire square