I have a restaurant in East Sakura

In fact, how to combine ingredients and curry with sunshine, Zhao Fuyu also spent a lot of time thinking.

In particular, Ace has such an obvious fiery aura on his body, and that kind of power from a steady stream of high temperature roams around his body, transforming him into a life form that is completely different from ordinary people.

Even though Ace hasn't awakened the domineering look and domineering at this time, the other two powers that should be there are not lacking.

But at this stage, what he uses most often is his devil fruit ability, which represents the power of the purest flame.

This is also the reason why Zhao Fuyu took great pains to help him make fire-flavored ingredients and blend them into curry.

But under the hot sun, it is difficult to separate from the desert and the beach. Under such an environment, there is only one cooking method left, which makes people never forget.

barbecue!

In fact, no matter what kind of ingredients are going to be put in, Zhao Fuyu has already determined that the grilling part must be added, that is, before adding curry and stewing, it must first be fried or grilled directly on the stove.

Add the fire flavor, which is the element that can finally give the curry a different flavor.

You must know that the fiery heat is not only the wok gas from the frying, but also the spiciness brought by various spices in the spices.

The smell of fire, the smell that will only appear after direct fire, is also an essential part.

And Zhao Fuyu chooses ingredients that will add fire flavor and curry fusion, and they are also extraordinarily simple and large pieces, chicken and frog meat!

Unlike curry in the general sense that needs to be stewed for a long time, Zhao Fuyu's curry does not need to be boiled for too long even if the ingredients are combined with the curry at the end, about five or six minutes is enough.

This is partly because the curry base he made can easily infiltrate the flavor into the ingredients.

On the other hand, it is also to preserve the taste of the ingredients to the greatest extent, as well as the strong fire flavor that can only be obtained through hard work.

It can be said that after the competition with Caibo Chaoyang in the main world, Zhao Fuyu's baptism was by no means as simple as it appeared on the surface.

Being able to perfectly integrate different styles of cooking skills and control them easily is just the proof that his cooking skills have been improved to a higher level.

To burn charcoal and set up the grill, you first need to stabilize the temperature of the charcoal.

The temperature of the charcoal that has been burned at the beginning will be too high, and it will take a while to maintain the temperature at around 1780 degrees, and this temperature is also the best temperature for grilling.

It is different from the general barbecue marinated in advance.

This time Zhao Fuyu chose the most thorough and complete raw roast.

There is no marinade, not even salt and pepper, just wash the chicken and frog meat, and start grilling.

Even the frog uses the same type of huge frog meat that Orochimaru brought before, a large piece of hind leg meat, with the bones removed, it is not much different from a whole pork knuckle.

But the feeling of meat quality and smoothness inside is indeed beyond the reach of pork.

Different from grilling chicken, grilling frog meat also needs to be specially brushed with a little grease, because the fat content of frog meat is relatively insufficient. If there is not enough grease when grilling, it is easy to form the outer layer of burnt black inside It's still raw, and it doesn't form a protective shell that can lock in moisture.

That's the trick to great BBQ flavor.

When processing certain ingredients, spray some oil and then bake, often can get the effect of crispy outside and tender inside.

This is also the entry-level basis for barbecue masters.

The next threshold is the application of water mist.

How to make the food smell of fire without burning, the watering can is the key.

Not only can the open flame be extinguished, but even the dust in the air can be reduced and the smell of paste can be eliminated.

The most important thing is to subtly replenish the moisture in the outer layer of the ingredients, and after the fat layer is baked, the two phases overlap, which can absorb more fire flavor at the same time.

It can also help the ingredients not to lose too much internal moisture.

Moreover, the change of one cold and one hot can make the inside and outside of the ingredients uniformly cooked.

It can be said that mastering these two key points is equivalent to grasping the door to the world of barbecue masters for anyone.

On this basis, Zhao Fuyu also incorporated a lot of cooking techniques into the searing pot, allowing the open fire to exist, and at the same time rotating the ingredients for a short time, so that every inch of the skin of the ingredients can be exposed to the open fire without taking too long.

When the open fire starts to get stronger and stronger, the flame is extinguished with spray, leaving the smell of fire on the ingredients.

After several times of grilling over an open flame that was equivalent to a frying pan, Zhao Fuyu finally roasted the chicken and frog meat to the extent he wanted.

The next step is to cut these two ingredients into bite-sized chunks that can fill your mouth, put them into the curry base, and put the chopped carrots, potatoes, cauliflower, and baby corn together Go in and start cooking.

That is, after all the ingredients are in, the seasoning can be started.

Soy sauce, salt, sugar, oyster sauce, these are just the basic flavors, because they have the flavor of laksa, and there are also Nanyang shrimp paste and shrimp paste, which also have some saltiness.

But that's all, the taste is not enough, and the breath of the sun is not strong enough.

What Zhao Fuyu wants to add is something that can only be incorporated into curry, the fruit flavor from the tropics!

In fact, it is normal for these ingredients to be added to curry recipes in many places, but only a very small number of them are mixed in the Zhongzhou style.

It can also be seen from it that Dongying accepts the concept of cooking from all sides all the year round. When Zhao Fuyu cooks, his thinking is indeed much broader than that of many traditional Zhongzhou cooks.

And these fruits from the tropics are characterized by their rich sweetness and strong aroma.

It can be said that when these fruits are added to curry, it will immediately bring a completely different taste effect, adding a more mellow taste experience.

But one thing we all know is that fruits are not easy to cook for a long time.

If you want to cook dishes with fruits, there are usually two directions. One is thorough cooking, which completes the changes in the nature of the fruits, forming an effect similar to jam, and the taste will be deeper and richer.

The other is simple cooking, which will not affect the fragrance of the fruit itself, as well as the dreamy sour taste of fruit candies.

Zhao Fuyu obviously chose the second option, although the way he presented it seemed to be the first option.

I saw that he made a certain proportion of pineapple and mango into a puree, and served it with a cup of coconut milk. After the curry was boiled for six minutes, and the flavor of the spices was completely combined with the fire flavor of the ingredients, Immediately pour both into it.

And wait until the curry sauce is boiling and bubbling again, then cover it with the lid and let it simmer for five minutes.

At this time, the smell of curry seemed to change from a stimulating sharp blade to a magic weapon with a sheath, and the strong fragrance seemed to be a fatal temptation, which diverted the attention of everyone who had already started a heated discussion.

And Matsumoto Rangiku, who was wondering whether to choose the trio parent-child rice bowl, fell into hesitation. Just by the taste, she knew that this second curry dish was also her favorite type of dish!