I have a restaurant in East Sakura

What cooks call the right time, place, and people, one of the geographical advantages, apart from the kitchen utensils in hand, is the cooking table when cooking.

The reason why there is a theory of site adaptation also comes from this.

A mature cook can quickly turn an unfamiliar kitchen into his cooking table, but relatively, if a cooking table has a particularly awkward design, it may also affect the cook's final cooking level.

This is also the reason why Zhao Fuyu specially designed a set of cooking tables that belonged to Ye Zhonghuo.

Since he wants to elevate Yezhonghuo to the level of a 'Gourmet House', he naturally needs to fully upgrade all aspects of the standard to the point where he can bring more and better experiences to diners.

At this time, he has fully integrated into Ye Zhonghuo's Tai Chi cooking table, showing cooking skills that are completely different from the scope of ordinary people's understanding!

And Saeko Busujima and Ena Kiyakiin, who smelled the strange fragrance, also followed the smell and brought a thousand ghosts and sprites to find them.

After discovering that Zhao Fuyu was actually cooking, they all showed a look of surprise.

Because in the past, Zhao Fuyu never had anything to do without telling them, not even once.

This time, they started cooking without reminding them. Could it be that the cooking will be different this time?

He didn't realize that today Zhao Fuyu's cooking was specially prepared for the two of them. The two girls, who were curious, quietly stood at the door without making a sound, watching Zhao Fuyu's every move intently.

Ignoring the two girls who were suddenly seduced by the taste, Zhao Fuyu devoted himself to the cooking, and also felt the difference between cooking at the Tai Chi cooking table and cooking at other places.

The feeling that every action seems to be magnified, and the expected cooking can be strengthened every time, really made Zhao Fuyu a little intoxicated, but he soon got rid of this addiction.

Instead, various factors are calculated into the cooking, in order to let the ingredients better show their own taste, and the cooking fineness has been raised to another level.

Especially when cutting the accompanying vegetables, whether it is sliced ​​onions or other vegetables, they have reached a point where they seem to be completely cut into slices as thin as cicada wings.

In order to make the ingredients better match, the combination of spicy ingredients is even more exciting.

The red pepper, bitter chrysanthemum, and ice grass have all been simply processed, either shredded or scattered, and placed in the cooking bowl.

Shredded green onions, shredded onions, shredded ginger, and shredded shallots are also put in as another vegetable ingredient.

Then there are all kinds of spices, black pepper powder, red pepper powder, red pepper powder, and Basil powder full of Mediterranean style. It can be said that Zhao Fuyu has integrated many ingredients and spices into this dish Among them, the ingredients that combine salmon and salmon fat are added at the end.

Served with sea salt, red wine vinegar, and a little fish sauce.

A brand new salad with a Mediterranean style is complete.

At this time, as long as it is mixed with some mayonnaise mixed with garlic slices and millet spicy rings from the previous fryer, and kept stirring for a while, it can be said that Zhao Fuyu has completed a dish.

To be honest, this dish is not difficult from preparation to making, but it is precisely because of this simplicity that the variation of this dish has been raised to an extreme level.

Even after it has been completed, it still needs to wait for a while. After the juice of the vegetables begins to seep into the sauce, the dish is truly completed.

Only then will a bright light of cooking bloom.

And during this gap period, Zhao Fuyu also has to complete another dish, which combines the Nanyang temperament different from the salad style, and also has a bit of Zhongzhou color!

In fact, there are not many complicated things in the cuisine. Zhao Fuyu has always advocated simple techniques to cook most ingredients, so the preparation of another dish with meat ingredients as the main body is also extremely simple.

Take out the spine that has been stewed until the fire is over, spread a layer of light soy sauce, add a base flavor first, then start another pot, chop the green pepper into pieces, and divide it into three parts, one part is raw, and the other part is fried in a pot. The paste is fragrant, and the other part is directly fried with oil to make tiger skin, and then the three are put together.

In this way, the basic base flavor seasoning has been completed.

Moreover, the green pepper Zhao Fuyu chose this time is a very spicy Mexican green pepper. The spiciness is strong enough to make people unable to touch the skin of other places with their hands for a long time after touching the juice of raw green pepper.

Otherwise, it will be infected with a layer of burning pain.

Just the pungent smell from stir-fried green peppers is enough to make people feel unbearable, but in the Tai Chi cooking table, no peculiar smell is released at all.

It's just that there is some spicy smell floating around, but it's not strong, it just makes people feel a little strange.

This is also the reason why several vents and exhaust fans were specially made when the Tai Chi cooking table was rebuilt, considering that Zhao Fuyu often cooks spicy dishes, so that diners can bear it.

This kind of design is specially designed, and now I have tried it a little bit, and it really works very well.

And he not only used a lot of minced green peppers, but also leeks, minced green onions, minced shallots, lime juice, and colorful leaves. He mixed all these things together, seasoned with fish sauce, coconut sugar, light soy sauce, and sea salt.

Then put the spine that had been coated with soy sauce before, and keep stirring to infiltrate various flavors into it in a way similar to hot mixing.

Finally, arrange the spines into hills, pour the turquoise sauce like this, like green sticky magma, covering the whole body of the spines.

Add a little mint leaf on top, a lava volcano ribs with a Southeast Asian style, and it's complete.

It was at this time that the Salmon and Vegetable Emperor Salad that had just been made was also finished, and the crab roe was sprinkled on top of the salad, and golden rays of light burst forth continuously. The most important thing was these two dishes The brilliance of the body merged unconsciously and turned into an even more astonishing vision!

The volcanic island, the lush vegetable field, seems to be the retreat place dreamed by countless martial arts practitioners, the harsh environment, simple life, and rich resources.

It can be said that the changes in the vision of the kitchen environment directly caused everyone present to fall into the state of mind of constantly sharpening their bodies.

The simple vision of the kitchen environment, combined with some changes in the celestial and human phenomena, formed such a scene, and it was also a situation that Zhao Fuyu had never imagined.

Paradise Hell Island

It seems that my thoughts unconsciously have something that fits.

Zhao Fuyu didn't think much about it, instead he presented two dishes, and then waved to Saeko Busujima and Ena Kiyoakiin who were still a little surprised.

Come on, try it, whether these two dishes are suitable for you!