I have a restaurant in East Sakura

No wonder it is said that the God of Cooking who was recognized by the Garuda Knife has never used this knife a few times in his life.

It seems that there is news that the god of cooking feels that this knife is too great for chefs, and it can easily make people ignore the essence of cooking skills.

Seeing how easily and perfectly Yuanyang was handled, Zhao Fuyu also looked at the Garuda Sword in his hand and gave his own thoughts.

For ordinary cooks, mastering the Garuda Knife is like being able to lie down and not have to think about the next thing.

With such an artifact in hand, he can handle food ingredients enough to make him famous all over the country.

Even for Zhao Fuyu, the thought of easily processing true god-level ingredients with the Garuda knife flashed across his mind.

But he soon learned that this could be done, but it could only be done when he had completely conquered the ingredient, or when he was in a hurry.

Otherwise, it would mean that he had completely given up on his progress in dealing with various odors in ingredients.

Facing an ingredient without thinking about handling it head-on, cooking it directly with a Garuda knife is tantamount to escaping.

As for the emotion of avoiding problems, it will occur to any normal person. No wonder the chef god finally chose to semi-seal this legendary kitchen utensil.

This is simply a Pandora's box of torture.

Of course, after understanding it clearly, it will not be so difficult for Zhao Fuyu to control, as long as he knows what he is doing.

The Garuda knife is just a tool, not his cooking skills. Once he understands this, he will not use this kitchen utensil at will unless it is a food halberd.

Today may be the last time that Zhao Fuyu uses the Garuda knife to cook in the main world for a long time in the future.

Hearing Zhao Fuyu's words, Yukihira Soma, who was originally fascinated by the special characteristics of the Garuda sword, also realized that the special power of kitchen utensils was never the cook's own.

You must first know how to handle these things, and then use kitchen utensils to do things above the peak. This is what cooks should pursue.

With this understanding, Chuangzhen, who has still accumulated within the scope of the Linchu giant, seems to be only a hair away from naturally breaking through the Longchu threshold.

And once he takes a crucial step, it means that a new Dragon Chef giant has risen.

After the mandarin ducks were processed, Zhao Fuyu set his sights on the other four types of birds. Thanks to the characteristics of the Garuda knife, he did not relax too much, but carefully selected these types of birds. Parts with concentrated flavor.

Wild ducks, quails, pigeons and wyverns, wild ducks and pigeons, of course, needless to say. In addition to the breast meat, the duck leg meat of wild ducks is also a richly flavored part, and the back meat of pigeons is also of great taste and is often visited by people. s position.

On the other hand, the meat of quail and flying dragon is not particularly fat. The flying dragon is relatively large. Except for the meat on the breast, the other parts are still somewhat meaty.

The amount of meat in quail is really pitiful, and the total amount of other parts after removing the breast meat is less than three taels.

It is precisely for this reason that Zhao Fuyu is unique in selecting the parts of these two poultry ingredients.

For Feilong, in addition to the breast meat, the most delicious ingredient of this delicious food is the belly meat on both ribs. The belly meat that contains some fat is also cut into thin transparent slices and mixed with the breast meat. The flavor has also increased a lot.

As for the quail meat, all the usable parts were used. Except for the breast meat, the other usable parts were cut into thin slices by Zhao Fuyu and placed on a white porcelain plate.

Each type of bird is placed on a different plate and displays a different brilliance in the sun.

Some are pink, some are faintly red, and some are slightly yellow.

All in all, the meat of the five types of poultry is very different in terms of color and texture, which also means that they are very different in taste and texture.

However, the fishy smell is also eliminated immediately when slicing, which means that the remaining deliciousness may not be enough.

Because in this kind of birds, many special umami substances are actually linked to the fishy smell. They cannot be said to be integrated into one, at least they are in a state of disconnection.

If the fishy smell is removed too cleanly, the delicious flavor will be reduced by more than 30 to 40% during cooking.

Of course, since the Garuda knife can be called a legendary kitchen utensil, there will be no such thing as destroying the taste of the ingredients themselves.

There is indeed no fishy smell left, but the taste of the special amino acids that should be present in the ingredients is also completely retained.

This weird situation can be said to be possible in the extraordinary world and the special abilities of legendary kitchen utensils.

Even if Zhao Fuyu had to use his own method to deal with it, it would be difficult for him to achieve such perfection.

It's not that it can't be done, but it will take more time. It also requires a process of fermenting the meat at low temperature to remove the fishy smell and retain the flavor substances.

But at this moment, everything was completed after slicing with only one knife. I have to say that there was indeed a reason why the God of Cooking chose to seal the Garuda Knife.

This kind of direct and convenient ability is really easy to use to be lazy.

After realizing that the ingredients had been perfectly processed, Zhao Fuyu did not do anything extra. In fact, the special smell of the fishy smell was to increase the flavor of the ingredients.

If the flavor can be preserved and the fishy smell is completely removed, then he will naturally not mind.

Now that the popular meat has been finished, the next thing to do is how to make the meat of these birds enter the mouth.

In fact, Zhao Fuyu also set up an oven on the other side, with a lot of straw underneath and a barbed wire grill above. He would put almost half of the meat slices of each type of poultry in it, and then light the straw, like a rice fire. High temperature and a special state that disappears very quickly.

Grill the pieces for about one to two seconds.

Although it only takes one to two seconds, it is enough for these thin slices of meat. You can clearly see that the aroma of straw will be added to the meat slices, as well as the traces of grilling, and it will still retain It has a three-point feeling of freshness, but not fully cooked.

Through such a move, two completely different types of poultry meat, whole raw and half-cooked, are separated.

Wu Qin Yu, which was already very complex, has added a whole new texture and taste experience.

This method is what Zhao Fuyu wants to see, the cooking and transformation of ingredients.

Simple, but like the finishing touch.

Totally unforgettable! !