I have a restaurant in East Sakura

Why is there this step, and the shrimp shells and shrimp heads are powdered to make the dough.

Does that recipe have these steps?

After all, Dojima Gin has stepped into the realm of heavenly kings, with half of his foot in the realm of heavenly kings, and he is also quite particular about Zhao Fuyu's cooking.

He was very clear about Zhao Fuyu's previous cooking techniques and what kind of dishes he was planning to make, but only now did he feel that he had made a mistake.

Use tea as a base, for noodle soups, or for smoothies.

And there is shrimp powder dough, such a dish seems to be far from the recipe in his memory.

Can't you add it if you don't have it?

The cooking itself is to show the taste of the ingredients to the fullest.

Pay attention to his movements. Is there any conflict with the original recipe? No!

On the contrary, it shows the pure taste to the extreme, and develops the ingredients to the top!

Fortunately, Seiichiro Hira knew that his old friend had formed an established understanding of many things because of too much communication with the outside world. Only by breaking this understanding can he hope to enter the room and enter a higher realm of cooking.

So his explanation didn't save much face, it was even direct and specific.

Ordinary people would get angry because of this, or have other ideas, but Seiichiro and Dojima Yin are different, they talk so presumptuously.

I don't care about these two sentences, especially about the cognitive friction of cooking.

It's just that his opinion of himself will not change, because to him, there is nothing wrong with cooking and perfecting dishes according to recipes.

But once too many things are added, it will appear nondescript.

What Zhao Fuyu did was simply re-deconstructing that recipe, which was completely unacceptable to him.

On the way of cooking, there is no real unified cognition, and there is no correctness that has not changed for thousands of years. No one can say that Dojima Gin's statement is wrong, but he is not a chef at the level of a heavenly king, so he can only Shut up.

In the face of facts, any idea has to stand aside, unless you also come up with the same facts, it can attract the attention, attention, and even discussion of others.

Seeing that his old friend did not speak, Seiichiro naturally knew that he did not understand the meaning of the words, but was still walking on the same road without looking back.

This may not be a bad thing, but in Seiichiro's view, maybe Gin Dojima can also break through to the realm of the gourmet king in the future, but by that time, maybe both he and Zhao Fuyu have already begun to step into another field.

The gap in concept creates the speed of progress.

This may have nothing to do with the correctness of cooking, but it is closely related to the cook.

Put the brewed tea soup directly into the white jade tray, and after forming the green lake scene, Zhao Fuyu wrapped it up and put it in the freezer. It can be said that this step was unexpected by everyone.

Because no matter how you look at it, Zhao Fuyu's cuisine should be the recipe that is familiar to countless people, the elegant dish 'Longjing Shrimp' from the water town in the south of the Yangtze River.

Even if Shennongcao tea is used, it should be done according to the method of this recipe.

But they didn't expect that, except for the step of pulping the shrimp, all other steps have changed.

The extraction of shrimp oil and shrimp brain can be explained if it can also be used as a better extraction of the mellow taste of shrimp, and then poured on the intact dishes to increase the taste.

Then Zhao Fuyu's use of that tea soup is completely intriguing.

Not to mention, the shrimp shells and shrimp heads of the baked Ganquan shrimp have been powdered and added to the dough, and the dough is still made by kneading the noodles with Baiquan spring water.

Today's pink dough not only has the unique fragrance of chitin, but also seems to contain a trace of spring water.

No one knows exactly how Zhao Fuyu is going to make it next, but they all know that it seems that this newly promoted heavenly king has once again deconstructed the traditional cooking recipes and completed a magnificent transformation.

It makes those ancient recipes surge with new vitality, and even more vividly shows the taste of dreamy ingredients.

I saw him keep kneading the dough mixed with shrimp powder, and rolled it into a dough, folded it and continued to repeat the appealing action until the dough was strong, then cut it into thin noodles with a knife, and put a little starch , packed in a transparent plastic bag to prevent it from drying out.

After simply handling the tail of the hands, Zhao Fuyu took out the purple sand pot, and took out the three pieces of Shennong grass and tea inside.

After being soaked in hot water, the three tea leaves also showed obvious changes, like the leaves of thin needles stretched out, and the size changed a lot, if Zhao Fuyu hadn't taken them out of the kettle.

I am afraid that the audience present did not think that these tea leaves were the Shennongcao tea that was put in before. After all, the leaves have undergone tremendous changes, especially the leaves have changed from needle leaves to a stretched appearance similar to the Eight-Faced Han Sword.

It can be said that the aroma of this tea is also a bit chilly.

After taking out the leaves, Zhao Fuyu directly took out a small half of the fried shrimp oil, then added half of the new cold oil, set up an oil pan, and put the tea leaves directly in, The cold oil starts to heat up.

Fry until the moisture in the tea leaves disappears, and the oil temperature rises to about 200 degrees, leaving only a strong and extremely strong aroma in the whole tea leaves.

At this time, the taste of the tea leaves and shrimp oil are all integrated into the oil pan, and the tea leaves can be taken out.

The temperature of such a pot of oil is then lowered to about 150 degrees, and the pulped shrimps can be put into the oil pan one by one, and the shrimps are cooked in a medium-low temperature oil pan and soaked until cooked.

Don't worry about oil absorption, as long as it is controlled properly, the shrimp itself will not leave excess oil, not to mention the addition of tea and tea soup, which can just remove the oil.

On the contrary, because this kind of oil mixed with shrimp oil and fried tea leaves has a special aroma, it can resolve the astringent taste in tea leaves with oil.

It is also able to keep the aroma of tea and shrimp in the tongue for a long time, instead of disappearing all at once, and the aftertaste is flat.

Take the shrimp brains out of the shrimp oil, mix well with the shrimps that have been fished out while it is hot and slide until it is half mature, then take out the frozen tea soup, take another pot to boil water, and put the previously made noodles Blanch it in water and put it on one side of the tea soup plate while it is still hot without cooling it down. On the other side, arrange the shrimps and fried shrimp brains.

Then crush the fried tea leaves and sprinkle them on the shrimp.

Finally, the shrimp oil is poured around the periphery of the tea soup, which not only adds a bright red color, but also adds a touch of saltiness.

In this way, a bowl of dishes that seems to have no extra cooking, even seasoning, is completed.

Almost at the same time, a ray of light shot straight into the sky, shaking the world.

It is the cooking scene that can only be seen if the heavenly king-level cooking is completed!

It also completely enveloped the entire cooking venue, causing the audience present to exclaim!