I have a restaurant in East Sakura

The skirt of the clothes exploded and reappeared, but the crowd around them didn't show much surprise, because they were all used to the vision of the demon king of food.

And those servants of the Nakiri family who had long been accustomed to it came in and changed clothes for Senzaemon.

In fact, Nakiri Erina also has such a special ability, but as more and more dishes are tasted in Zhao Fuyu's hands, the upper limit of her god body is also getting higher and higher.

Things like Nakiri Senzaemon who would easily burst his skirt would never happen to her.

So after tasting this dish of Zhao Fuyu, this former God's Tongue, now a super genius who has made more progress in the way of cooking, is known as the well-deserved queen of the new generation of Dongying cuisine.

It also showed a stunning blush on his face.

The subtle differences in taste make each poultry stand out.

Pigeon meat is soft and tender with a fishy taste, mandarin ducks are crispy, dragons are chewy, wild ducks are crispy, and quails are wild.

Each one is so eclectic when mixed with five kinds of shredded vegetables.

There was brilliance in his eyes, and his whole body was already drenched with sweat because of the extremely special delicacy, which made his already good figure even more obvious.

It can be said that Erina knew for the first time that eating sashimi can also have such an intense and stimulating taste experience.

The juice of wild pepper is mixed in it, which strongly lingers the spiciness, and removes the slight discomfort that originally belonged to poultry meat.

As if the soft shellfish is in the mouth, the whole dish has a new life.

The special taste is mixed with the taste, and the special taste is constantly released. When you think that this is all, a burning smell sweeps your mouth again, allowing the taste of the five birds to continue, even you You can feel the flavor of fats and oils that are not many birds but have their own characteristics.

The changing and rich taste also makes Erina fall into a mirage world that feels as if five kinds of living birds appear on the tip of the tongue.

Nakiri Erina, who has a keen sense of taste, can feel it deeply. Other diners who are experienced cooks also have different taste buds. Everyone can feel something different from Zhao Fuyu's cooking.

This is why Zhao Fuyu asked them to come and taste this dish together.

No matter how you teach, besides the basic cooking skills, the most important thing is to watch and eat more.

If cooks don't know what the ingredients they cook taste like, where do they start cooking?

The resonance of the gourmet cells is only a part of this step, and the real experience can only be given after tasting the taste in person.

This is also the reason why Zhao Fuyu not only finishes cooking the true god-level dishes every time, but also tastes a portion most of the time.

You must know that apart from the dishes cooked with true god-level ingredients, he rarely tries other dishes by himself, unless it is time to eat.

Back then he had no taboos.

Only after you have tasted enough flavors, can you know what to expect when using your cooking skills.

It can be said that a simple raw meat dish has derived so many complicated skills. Just this alone can make many people present feel something different.

A large plate of five birds and five shredded meat didn't last long, and was quickly swept away.

Even Seiichiro Xinghei, who is already very close to the realm of the king of heaven, felt something brand new from cooking.

It has to be said that Zhao Fuyu's cooking is so special every time, it is unique and at the same time it can make people seem to have learned a lot.

He never seems to have the intention of hiding his skills and cooking philosophy, which is also the reason why everyone in Dongying's cooking circle is especially optimistic about Zhao Fuyu.

Such a pattern and heart represent Zhao Fuyu's great future.

It's just that most people who wanted to invest one step ahead of time didn't expect that Zhao Fuyu's future would be so 'big', so that most of their investments were more than one step behind.

Seeing that a pot of food was cleaned up, Zhao Fuyu soon put on the table hot and sour poultry offal fried from the internal organs of five kinds of birds.

No matter what ingredients you use, this dish is not complicated to make.

Onion, ginger and garlic should be finely chopped, but the key lies in the essence of hot and sour, sour pepper!

The sour peppers from the jar were finely chopped after removing the stalks, followed by two types of peppers, a long red-pointed bell pepper and a Chaotian pepper, which is less spicy but several times more violent.

These two kinds of peppers also have to be chopped, and the finer the better, so that the flavor can be completely released into the viscera of the bird.

Seeing that the fresh internal organs have been prepared, Zhao Fuyu's handling is also very simple. The liver and gizzards are sliced ​​and preserved, and the intestines and other ingredients are washed and cut into bite-sized pieces, ready to serve.

Since it is hot and sour, Zhao Fuyu's choice of chili and side dishes are naturally also particular.

Three different types of peppers are mixed, both hot and sour. As for the side dishes, they are not garlic sprouts in the traditional sense. Zhao Fuyu chose one of the side dishes in the jar.

Sour onion!

The scallions soaked in acid water are crisp and full of sweet and sour taste.

At this time, after simple cutting into pieces, it is cooked together with the offal of the poultry, which has a full sour taste and a slight aftertaste of sweetness, which is the benefit of using scallions.

The treatment of poultry viscera is also very simple, that is, slice it, wash it, squeeze out the water, add soy sauce, light soy sauce, and pepper and stir well.

This uniformity is simply to catch sticky hands, so it is easy to continue cooking.

When the fire is strong, add half a spoonful of oil. After the ginger and garlic are fragrant, you can send the marinated offal into the stir-fry until there is almost no water in the offal, but the offal is slightly curled.

This shows that the cooking is done very well.

And as Zhao Fuyu added all kinds of auxiliary ingredients and seasonings, a dish with a rosy color, especially the unusual one, was completed.

Cooking the pot with soy sauce, and adding a touch of vinegar on the side of the pot at the end, it can be said that this home-cooked dish has been sublimated to a level worthy of a state banquet.

After finishing the internal organs, what to do with the poultry racks and some meat on them actually took Zhao Fuyu a lot of effort.

The bird skeleton shaved off the excess meat, and then mixed with a portion of fat pork and smashed into pieces, turning into meatballs, which appeared here vividly.

Just when Zhao Fuyu was about to start the next step, perhaps because he was attracted by the wonderful fragrance, an existence that no one thought of knocked on the door of Yezhonghuo.