I have a restaurant in East Sakura

Zhao Fuyu's eyes fell on an ingredient that no one cared about, and the other dragon chefs also had their own choices.

On the contrary, Xingping Seiichiro, father and son, all have completely different directions of choice.

Xingping Seiichiro fell in love with some seafood, and Saiba Chaoyang stopped in front of many fruits.

As for the boy Xing Ping Chuangzhen, it seems that because he communicated more with Zhao Fuyu, his choice of ingredients is more in line with that of Zhongzhou cuisine.

It's a little bit of everything, but judging from the ingredients he chose, he can't guess what he wants to make.

This sense of anticipation is always what a good cook will bring to diners.

Even if you know what the recipe is, what kind of changes can be made under the same recipe, this is what the cook needs to study and make.

It's just that the cooks with such ability are pitifully few in front of the vast number of cooks.

Even those cooks who are able to enter the Shilin Temple, who are already regarded as the best cooks in this generation of Dongying cuisine in all aspects, can understand this, and there are very few people who can do these things.

Even among the dozen or so seeded players, not everyone understands this.

And Zhao Fuyu not only paid attention to the choice of Xingping Seiichiro and his father and son, but also the ingredients that Shimura Jiro chose, he also saw in his eyes, and when Shimura Jiro wandered in a certain area, after thinking for a while, he finally made up his mind to take it. after something.

It also allowed Zhao Fuyu to thoroughly confirm the cooking style and origin of this local cook who has become his neighbor.

Taking the ingredients he selected, he walked deeper into the freezer.

In fact, there are not many parts that need to be cooked, and the key lies in other parts.

This is also what Zhao Fuyu came to realize in the multi-world restaurant because he wanted the color of the dishes to be more colorful.

So when he came to the cooking area, Zhao Fuyu didn't pay attention to the bustling cooking situation around him. Instead, he walked all the way back and came to a particularly secluded corner, where he put all the ingredients and the like. here.

After personally trying the kitchen utensils and supplies of several nearby stoves, he selected the ones that were more comfortable and gathered them at one stove, and then he started the actual cooking.

In fact, the appetizers he made are very simple. After putting down the ingredients in his hand, it is clear at a glance.

Melons with rugged textures are slightly cool in nature and taste sweet and bitter.

It is the special ingredient called 'bitter melon' by the most people, and what Zhao Fuyu chose is the specialty of Zhongzhou and Guangdong, cold melon!

In fact, bitter gourd and bitter gourd are just called differently, but it seems that the vegetables grown in some places are extraordinarily sweet, while the vegetables grown in other places have a bit more earthy smell.

Because Guangdong is close to the coast, the climate is hot and humid, so the cold melons produced here have a very different taste. The bitterness is much reduced, and a hint of sweet fragrance is added.

It is extremely suitable to be used as the appetizer chosen by Zhao Fuyu.

Considering that this is the end of midsummer and the beginning of autumn, ingredients like cold melon are one of the best choices to cool off the heat, and the rest is even simpler.

I saw that Zhao Fuyu first carved out an iceberg with huge ice cubes, and kept the temperature of the ice sculpture with dry ice next to it, which also means that this dish must be a cold dish.

Cooking similar dishes must not be complicated at all.

However, he consciously noticed the cook at Zhao Fuyu's side, but was still surprised at the choice of cooking, which seemed to be too simple.

After preparing the iceberg carving, the next most troublesome thing is to show the knife skills. After removing the flesh of the cold melon, cut the cold melon into sections, soak it in cold salt water, destroy the cell wall, and remove the excess juice inside. Reduce the bitter taste inside.

After changing the iced salt water three times, the green smell of the cold melon remained undiminished, but the oncoming bitterness has been eliminated by an unknown amount, which means that the degree is already appropriate.

At this time, wash the cold melon with clean cold water, remove the excess salt and wipe it clean, then put it on a clean cutting board and slice it.

Remember not to cut it too thin at this time, the cold melon that is too thin only has a taste, and the taste of the cold melon itself will fade a lot.

Maybe some people will be particularly fond of the crispness produced when it is as thin as onion wings, but what Zhao Fuyu pursues for this appetizer is not only the outstanding taste.

It is about half the thickness of an ordinary Zhongzhou-style kitchen knife. This level will not look too thin, and after all, if it is thinner, it can cool faster. At this time, the cooking is coming to an end.

The cold melons, cut to almost the same thickness, were placed on top of the ice sculpture after being reshaped in the cold.

Coupled with Zhao Fuyu's refreshing sauce composed of seafood soy sauce, lemon, sugar, freshly squeezed peanut oil, yellow mustard, a little minced garlic and millet pepper, it can be said to be an extremely simple, but definitely very appetizing appetizer. declared complete.

Even the other cooks who also used Baizhuo method had not waited until the second time the water boiled, Zhao Fuyu had already finished such a dish.

It shows how fast his hands and feet are.

On the crystal clear iceberg, slices of emerald green cold melon slices are arranged like dragon scales, and the white smoke from the dry ice hides the greenery in the iceberg.

It also makes people seem to have a certain artistic conception of being born in the unknown depths of Lushan Mountain.

A cooking light flashed, and a mirage like a sea of ​​ice also appeared on it, which also indicated the completion of this dish.

It caused a look of extreme surprise in the eyes of many people.

There is no cooking process for such a simple dish.

Why are there still lights of cooking and visions of the kitchen environment?

Many people feel that their cooking career has been turned upside down. They never thought that such a simple cooking can have such a high level.

In fact, the steps seem simple, but there is a lot of movement inside.

The cold melons that have already been selected, after several times of icing with salt water, and the remaining ones are specially selected by Zhao Fuyu, only one tenth of them can be used in this 'ice cold melon'.

The most delicate and crisp parts, the ones with the most clean fascia will be used in cooking.

It can be said that this dish is a model of using ordinary ingredients to the extreme.

The excellence of ordinary ingredients can also bloom brilliantly just by relying on the ingredients themselves.

And as an appetizer, this kind of dish follows the original taste, and it also has an excellent effect on opening up diners' interest in the next dish.

The properties of cold melon can also calm the mind of diners, quench their thirst and promote body fluids in the hot summer.

It can be said that although it is a simple dish that is cut and served on ice sculptures, the things contained in it are also very imitable.

As the saying goes, those who learn from me live, those who resemble me die.

It is such a simple reason.