I have a restaurant in East Sakura

The origin of Italian cuisine actually lies in red sauce!

Different from the French, which uses green, white and red sauces as the base, Italy uses red sauce as its base. While specializing in research, it also develops the red sauce to a point that makes even French cuisine amazing.

The replicated red sauce is the greatest secret of Italian cuisine.

Even Cerendio Gallo, the king of Italian cuisine, now chooses red sauce as the base in sauce competitions.

To put it bluntly, red sauce is tomato sauce-based. However, this tomato sauce is not fresh tomato sauce. Instead, it is a concentrated tomato sauce that has been broken, seasoned, cooked, and stored for a period of time.

Using this tomato sauce as the base, and then cooking it with fresh tomatoes, butter, and various spices, the result is the so-called red sauce!

To put it bluntly, for things like red sauce, after countless years, French and Italian cooks have formed an established and most delicious basic direction.

There may be subtle variations in personal techniques, but the delicious red sauce recipes are basically the same.

This is where the duplication of sauces and the second processing of the red sauce come in to reflect the mystery of each cook’s completely different cooking style.

The direction Celendio chose is actually different from what many people think. You must know that many of his dishes are famous for their wonderful smoked pepper flavor, which sublimates the taste of the dishes.

So many people think that this king's sauce craftsmanship is simply adding many different smoked peppers to the red sauce.

Only gourmets understand that smoked paprika is just the tip of the iceberg in Cerendeo cuisine, and that the richness of the red sauce lies in its many different subtle variations.

There are some changes that even the older generation of diners cannot detect, let alone most ordinary people, so they are attracted by the surface smoked pepper flavor.

Ignoring the part that continuously develops the wonderful and mellow taste on the palate.

To put it bluntly, he added special vegetables and fresh spices that many people find difficult to understand.

The extremely detailed and subtle proportions, some of which need to be pre-prepared in advance before they can be mixed with the red sauce. After that, it will take a few days to complete the duplication of the sauce to let the taste sink.

It is not easy to find, but it can perfectly adhere to the ingredients, adding a taste that would not otherwise exist in the ingredients. Combined with the flavor of smoked paprika, this is the secret of Cerendio's red sauce.

It's just that such a secret cannot fully explain everything about this replica sauce.

In fact, there are more details in it, and there is even craftsmanship involved, but for ordinary people, understanding these is already a sublimation of their own red sauce.

At least before this, neither Caibo Chaoyang nor anyone else present had thought that red sauce could be processed in this way.

Many spices and special minced vegetables are added, and after boiling, it is simmered for a while, in order to allow the flavor to be more integrated into the sauce, rather than dissipating, causing the taste of the sauce to fluctuate.

This kind of red sauce should be the pinnacle of replicating sauces, right?

Caibo Chaoyang watched Cerendio put the sauce he had cooked into a closed can, and then left it at room temperature, quietly waiting for the temperature of the sauce to drop.

This closed canned state accelerates the incorporation of the flavor of the sauce.

It can be said that in terms of details alone, this Italian king has reached a level that ordinary people cannot understand.

But Caibo Chaoyang's adoptive father patted him on the shoulder and motioned him to look in Zhao Fuyu's direction.

“Pay attention to Buyeo Cheonwang’s sauce. It truly incorporates various flavors into it and can be used in any form!”

For Zhao Fuyu, the difficulty in copying sauce is not what should be used to fight the enemy, but what should be used to deal with it is the most troublesome.

There are so many sauces that Zhao Fuyu can cook, and there are not a few that need to be stored in the cellar.

Until a wonderful idea appeared in his mind. Not long ago, he had seen a method of cooking cheese by making fermented bean curd. The cheese fermented bean curd not only had the taste of fermented bean curd, but was also full of... Creamy flavor and smooth cheese.

It tastes no worse than regular cheese.

And this kind of cheese is something that is bound to be added to Western cuisine, so Zhao Fuyu had an idea at once.

Fermented bean curd should be regarded as an ingredient, but it is often mixed into dishes as a sauce. It is not a surprise that Zhao Fuyu chose fermented bean curd as the base of the sauce this time.

But he didn't use much fermented bean curd, as if the fermented bean curd was just for seasoning.

And this is the effect he wants to achieve. Season it with fermented bean curd, add a small amount of milk cheese, and then what is the main part?

It's a mushroom!

It can be said that what Zhao Fuyu wants to make is a Chinese-style mushroom sauce with a little Western flavor. It is a replica sauce that has never appeared before and can be used in most dishes!

Columbine fungus and cold fungus are the base, colin fungus enhances the flavor, and cold fungus captures the delicious flavor of the base.

Add a little chili powder and minced ginger.

It can be said that even if such a mushroom sauce is mixed directly and eaten with rice, it is also a magical tool to go with rice. Not to mention that if it is sealed and stored for a period of time, the fermented bean curd is delicious, the richness of the milk cheese, and the delicious fragrance of the mushrooms. .

Even Zhao Fuyu didn't dare to imagine what a wonderful taste the continuous fusion and release of that kind of taste would create.

A little more structure to the fragrant beauty will almost make your mouth water.

Chop the chicken fir fungus and cold fungus into small pieces, stir-fry the chicken fir fungus with tea oil to bring out the aroma, then add the cold fungus, stir-fry off the water vapor, add a little grated ginger, stir the fermented bean curd into a sauce and pour it in. Then add chili powder.

Continue to stir-fry until the mushroom sauce starts to spit out oil and a layer of fat begins to float on top. Then add the milk cheese. At this time, immediately turn off the heat and stir continuously.

Until it is completely integrated, it can be sealed and canned.

This kind of mushroom sauce will be sealed with a layer of light golden camellia oil on the top. As long as the excess air is discharged, it can be stored for a year and a half. However, after one to two months of storage, the amino acid substances in it will It will grow like crazy.

The taste then is simply unimaginable.

It can be said that when Zhao Fuyu completed this mushroom sauce, the rich and rich taste had completely conquered everyone in Ye Zhonghuo.

They never thought that a sauce could do this, and the flavor is combined with other things. Not only can it be added when cooking, but it can also be used as a base sauce to increase the flavor when making pasta and pizza.

When Cerendio also appeared in front of the jar of mushroom sauce, curious, the outcome was actually self-evident.