I have a restaurant in East Sakura

Feiyun Qiao Jinque, it can be said that such a dish gathered all of Kang Yao's hard work.

I dare not say that it is unique. In Cantonese cuisine, it also gathers various schools in Dacheng.

In fact, there are not too many cold dishes in the Cantonese cuisine series. They are either fish raw, or white-cut, and then the seafood is boiled and then mixed.

There are not too many vegetable cold dishes for the Cantonese cuisine series.

Due to the problem of location, the Fujian and Guangdong regions have never been too short of vegetables and fruits to eat. Coupled with the heat and humidity, the cold dishes will be stuffy after a while, so this type of cuisine has gradually developed in modern times.

Using the seasoning of Cantonese cuisine and adding the characteristics of fresh ingredients, we have the cold dishes of the current Cantonese cuisine series. Otherwise, according to the traditional Cantonese cuisine, the first dish is actually mainly desserts or pickled pickles.

Under normal circumstances, Cantonese cuisine's cold dishes have almost no taste, and most of them are mainly for viewing.

But Kang Yao's dish is different. He used the essence of Baiyun pork knuckle and Qingping chicken to cook a very special ingredient called 'Shi Yan' in Cantonese cuisine!

In fact, Shiyan is also a kind of pigeon, but the pigeons that modern people often eat are meat pigeons that have been fattened and selected. The meat is delicate, less fishy, ​​and fat.

Shi Yan is not the case. It is the earliest pigeon that has not been selected. It is similar to the first-class material of carrier pigeons. Willingness, not so suitable for consumption.

It can be said that the stone swallow in Cantonese cuisine and the real ornamental bird stone swallow are two different things.

The cold dish Feiyun Qiao Jinque that Kang Yao is going to make is this kind of native pigeon species, Shiyan.

The key to the unique flavor of the pigeon is that the pigeon blood is integrated into the meat, but this method will also increase the smell of fishy smell.

This has led to the fact that ordinary meat pigeons are okay, but if it is Shiyan, if it is cooked in this way, the fishy smell will be too strong, that is, the smell of pigeons will be too strong.

It is not a particularly acceptable ingredient, but after a period of research, Kang Yao found a special spring water, after a long soak, and the effect of the spring constantly replacing the living water, the pigeon meat can not only have It has a strong taste and removes 99% of the fishy smell.

The source of inspiration is the recipe of Baiyun pork trotter. The most special feature of this famous Cantonese dish is that it uses spring water, especially the spring water on Baiyun Mountain, to soak for two or three days before cooking.

All the fishy smell of the trotter has been removed, and it has also been stained with the mellow sweetness of the spring water. Not only has the greasy feeling of the oil been removed, but the skin and tendons are also extraordinarily refreshing and crispy.

Kang Yao's method is to take advantage of this. After plucking the smothered stone swallow, soak it in the low temperature of the spring, and keep the ingredients at a relatively fresh level while constantly running water to remove the fishy smell.

In the end, a nearly perfect stone swallow ingredient was reached. Even without any special seasoning, the level of this ingredient is by no means inferior to ordinary dream ingredients.

They have all reached the realm of heavenly kings, who can do without a little trick of their own?

He always keeps this kind of ingredients, anyway, it's not a violation of the regulations. After taking out the Shi Yan, which has been processed in a mess, he started the second step of cooking.

This is the key to Qingping Chicken, one of the famous white-cut chicken recipes in Cantonese cuisine.

White brine!

Ordinary white-cut chicken is best boiled in chicken broth, but Qingping chicken is not only boiled in rich chicken broth, but also in white stewed chicken broth with spices.

And what is even more extreme is that even the cool water used is cold white brine.

Let the flavor of chicken soup and brine blend into the whole body of Qingping chicken, which is the key to the deliciousness of Qingping chicken.

Kang Yao has learned this point. When dealing with this Feiyun Qiao Jinque, he also used white brine as the base. The only difference is that for the effect of gold, he added a little more gardenia water. Let the skin of Shiyan appear golden.

After three heats and three cools, then soaked in white brine at low temperature, and then cooled in cold brine, a transparent skin jelly will be formed between the skin and flesh.

This is also the essence of Qingping chicken.

It will also become the highlight of Feiyun Qiao Jinque.

In fact, Kang Yao's dish is unique in terms of ingredients, but in terms of technique, it completely integrates the essence of various Cantonese dishes.

Even when cooking, there are unusual things that represent the essence of Cantonese cuisine.

This is also the key to why Kang Yao dared to serve this dish as the first dish.

But while he was waiting for Shi Yan to cool down completely, and when he was cutting and arranging it on a plate, the aroma from Zhao Fuyu's side became more and more intense, gradually suppressing the cooking of Zhongsheng Pavilion.

One must know that not counting Kang Yao, there are three other people who are cooking at almost the same time, and there are many ways to use the fierce fire to increase the aroma of the ingredients, but they are completely unable to compete with Zhao Fuyu's production.

The emergence of this situation also made the members of the holy pavilion who were watching on the scene more and more incredulous.

If the ingredients of the two sides can widen the gap, then forget it, but even if it is the seasoning of the dream ingredients used by Zhao Fuyu, the four heavenly kings of Zhongsheng Pavilion may not be without it, in fact, they are already using it.

Even so, during the production process, the aroma released is so directly crushed, this is the gap in the cooking level.

It was completely unexpected that the Celestial Kings of the Zhongsheng Pavilion, which could already be included in the top ten or even the top three, joined forces to attack, and it turned out to be such a result.

Those gods and heavenly kings who originally underestimated Zhao Fuyu finally understood the horror of this super genius.

But now Zhao Fuyu was looking at the stoves in front of him in a daze.

The two soups are not ready yet, so a little care is enough, but the two meat dishes can't be sloppy.

An iron pot and a casserole should pay special attention to the change of the heat, and even the aroma floating in the air is constantly analyzing the difference, so that there should be no slight burnt smell.

It's just that Zhao Fuyu's seriousness obviously made the other people present also become more serious.

After all, regardless of the recipes made, there are not too outstanding dishes, not those recipes left by the chefs who can create miracles.

However, in terms of taste and technical requirements, there is no shortage.

Especially the few dishes prepared by Zhao Fuyu, although they may seem to be open and closed, the actual details are too complicated to count.

The big elbow stewed in the casserole can only be regarded as a semi-finished product at this stage, so you can know how difficult it is.