I have a restaurant in East Sakura

When Senzaemon preaches his ideas, it is naturally impossible to just break them up and mash them up for many cooks to listen to.

After all, he is not the primary school teacher, and the people below are not the pupils who are waiting for food. With his little hints, you can naturally understand the hidden meaning behind it.

If they don't understand, then their achievements in cooking will naturally be limited, and these people are not worth spending any more effort on.

While the cooks looked at each other in confusion, they were also constantly absorbing these cooking concepts that they thought they could learn from.

It's just that they still haven't figured out why Zhao Fuyu's food can be so ordinary and have such a wonderful taste at the same time.

Are super geniuses so beyond the scope of conventional understanding?

You must know that many of Zhao Fuyu's actions at this time are somewhat incomprehensible even to many cooks at Totsuki Academy after the foundation has been laid.

Since it is a culinary staple, natural rice is a top priority.

Neither Zhao Fuyu nor anyone else has any doubts about this. Even if there are other ingredients to be matched, it is to make the rice taste even more amazing and delicious.

So how to cook rice also requires special attention.

The rice grains brought out from Shirinji Temple are naturally in the best condition they should be, even more perfect than many cooks who personally make rice grains from rice.

Even the harsh Zhao Fuyu has to admit that this rice state is basically at its peak.

Not only is the germ part perfectly preserved, there is almost no loss of rice fat, and the aroma concentration is more than three times that of ordinary rice.

Under such circumstances, even ordinary people who don't know how to cook can cook a pot of fragrant and delicious rice by just cleaning it a little and throwing the rice into the set rice cooker.

But using a rice cooker, how can you show your cooking skills?

Although Zhao Fuyu often uses the rice cooker lazily at night, it does not mean that he does not know how to handle the rice carefully.

The first step is to take the most basic step, scrubbing!

Different from what many people have in mind or even what is taught, there is a theory for such fine rice, which is to minimize the friction between the rice grains and retain the rice aroma and nutrients to the greatest extent.

It only needs a little rinse and a couple of washes, and no excessive processing is required.

But in fact, no matter what kind of rice it is, scrubbing is an indispensable step.

This is determined by the characteristics of the rice itself, because it needs to be dried before being shelled.

Especially for high-quality rice, this step cannot be done with modern air-drying technology. The rice needs to naturally absorb the sunlight and the breath of the sun.

Therefore, this type of high-quality rice is inevitably contaminated with dust and impurities.

Scrubbing is the key step to make the rice clean. In terms of taste, after scrubbing, you need to carefully follow the rice grains to scrub.

This method can also remove part of the excess starch. The better the rice, the less sticky it will be when cooked. The grains must be plump and round, and the grains must be distinct.

To do this, it is also necessary to remove excess starch.

Scrub the clean rice, put it in a basin and place it quietly under the running water. The water flow at this time does not need to be too large, as long as the water can continue to flow out of the basin where the rice is soaked.

Keep washing and changing until the water in the basin is clean.

Just turn off the water and soak for a while.

It takes about fifteen minutes. At this time, the rice grains have absorbed enough water and are ready for cooking.

Although Zhao Fuyu also used several techniques, it actually took very little effort and controlled the addition of artificial techniques in all aspects to release the flavor of the rice itself.

Therefore, the staple food seeks simplicity, and Zhao Fuyu pursues this ultimate simplicity.

There are not too many complicated things, the most important thing is to fully release the taste of the rice.

Soon I only saw Zhao Fuyu taking out a casserole, and then smearing lard on the wall of the pot, then pouring all the rice in the basin into it, and then slightly covering the rice with water, and then You can place the casserole directly on the charcoal fire for cooking.

After the fire comes to a boil, close the lid and leave a gap, then turn to medium heat.

Continue to cook for seven or eight minutes, until the water in the upper layer of the clay pot has basically disappeared. You can already see the shape of rice grains inside the clay pot, and the expanded rice grains will almost fill the huge pot.

At this time, you can use chopsticks to make a few holes in the center of the pot, and then continue to simmer on low heat for about five minutes. You can then turn off the heat and simmer until the rice is completely awakened.

At that time, all the flavor of the rice will be released, and the taste of the mixed rice grains will burst out in an instant.

Simiao rice, Wuchang rice. The taste of all kinds of rice grains mixed together is enough to make people salivate uncontrollably just by smelling some rice.

And that’s only one-third of this dish!

Just before the pot was cooked over medium heat, Zhao Fuyu had actually arrived near the light-blocked basket in advance. While filling it with Huadiao wine, he sank the basket directly into an ice bucket.

After seven or eight minutes passed, you could hear the somewhat sparse sound inside the ice bucket, but now it was completely gone.

At this time, the casserole had turned to a low fire. Zhao Fuyu also took advantage of this gap to open the basket in the ice bucket, and saw a pile of long, thin, yellow, orange, and mucus-emitting creatures emerging in front of everyone. in front of.

It was at this time that they knew what Zhao Fuyu's staple food was going to be paired with.

It is the food eel that many people love and fear!

As a great tonic, this ingredient has always been a favorite of many people.

However, it is also an ingredient that many people find distasteful because of its slimy appearance and the earthy smell it carries with it.

To handle this kind of food well, a lot of troublesome steps are required, and it is best to kill it quickly and keep the blood in the meat. Eel blood is a great supplement to eel.

But it is also the source of the fishy smell.

That's why Zhao Fuyu used the method of drinking and killing.

After getting drunk with Huadiao wine, he quickly cooled him down with an ice bucket and faked his death.

When you process it later, it will be easier and the earthy smell will be reduced.

Quickly butcher it from the back, remove the head, internal organs and bones, cut it with a knife, and quickly put a piece of meat mixed with blood into a basin.

In just a few clicks, a large pot is ready.

Shredded ginger, perilla, green onions, garlic, and spicy millet, all mixed together.

The eel fillets are also cut into thin strips, waiting for the next processing.

It was during this time that the clay pot was taken off the charcoal fire, and the rich aroma of rice became stronger and stronger.