I have a restaurant in East Sakura

Everyone has different requirements for soup.

For Zhao Fuyu, the existence of soup is not only to make the mouth watery, but also to satisfy their taste.

The taste that connects the past and the next is not just a simple taste, it must also be unforgettable.

Finding a balance between the two is Zhao Fuyu's way to break the situation.

The hind leg meat is the main one, and it is matched with about four quarters of pork belly. After being cut into small pieces, it is hand-chopped into minced meat.

This is the source of the second ingredient meatball in Zhao Fuyu soup.

It's just that a delicious meatball often needs to go through a process that is not as simple as it seems. Just chopping it by hand is the level of just getting started.

Next, you have to mix the onion and ginger with water, a little salt, squeeze out the onion and ginger juice, and then add it to the meat filling in small amounts, so as to remove the fishy smell and enhance the freshness, and make the inside of the meatballs full of water.

The water will not only escape when you taste the meatballs, but also be incorporated into the soup, becoming a delicious part of the soup.

After the onion and ginger juice is prepared, the seasoning and softening of the meat filling will begin.

First of all, you must add salt, freshly ground white pepper, and then add a little oyster sauce, about a teaspoon, and half a teaspoon of soy sauce.

When the seasoning is ready, you can start stirring.

Keep stirring in one direction, make sure the minced meat absorbs all the seasonings. When you feel some resistance when stirring, you can add a little onion and ginger juice, and then continue Stir in one direction until the water is absorbed by the meat filling.

Slowly pour about a tablespoon of onion and ginger juice into the minced meat. The minced meat has a bright luster, but it is not too watery and cannot be formed.

At this time, the basic seasoning of the meat filling for meatballs has been completed.

The next step is to add the binder, which is starch.

Any kind of starch is fine, Zhao Fuyu usually adds sweet potato starch, which will be smoother.

After adding starch, you can feel the resistance of the minced meat when stirring, but you can also feel that the degree of adhesion between the minced meat is also better.

At this time, you can grab the minced meat, and then beat it repeatedly, so that the inside of the minced meat will be more tightly combined and the air will be released.

At this point, the meat filling is basically completed, just wait until the meatballs are squeezed out and the shape is fully cooked.

So far, Zhao Fuyu's soup is more than half finished. Wrap the meat pot with plastic wrap to prevent the surface from drying out and losing the flavor. The next step is to deal with the winter melon.

Cut the skin with a knife, especially to cut off all the thick fibers, and then remove part of the wax gourd flesh.

The next step is to cut into pieces with a hob. For winter melon, which is a versatile ingredient, there is actually very little processing required.

Just remember one key point is that after washing the winter melon, do not soak it in water after peeling, otherwise the sweetness in the winter melon will be lost along with the water, and the increase in water will also cause a loss of taste.

When many people make winter melon dishes, they just don’t pay attention to this point. Instead, the taste that the winter melon should have should not come out, and it feels like there is no extra taste except for a little soft taste.

It is at this step that there is a little problem when dealing with wax gourd.

In addition, if you have free time, you can fry the winter melon with a little oil, fry it for a while and then cook it.

The aroma and the richness of the taste will also improve a lot.

But the soup that Zhao Fuyu made this time doesn't need to be so troublesome.

Otherwise, too strong taste will destroy the balanced taste.

After processing the meatballs and wax gourd, what Zhao Fuyu needed was to wait.

Waiting for the completion of that four poultry soup!

Now, a layer of oil flowers has been floating, and the vaguely golden amber soup pot has also emitted some unusual light.

I can't see it

What kind of soup is he going to make?

The low-pitched discussions are from the eliminated cooks. They will naturally gather together to communicate. After all, they are both descended from the end of the world. Besides, two people count on the short, and three people count on the long. The exchange will have different feelings about cooking.

Especially the dragon chef giants who are the seed players are their special objects of observation.

Zhao Fuyu, who ranks first in both fame and strength, is naturally their main focus.

However, after watching Zhao Fuyu's cooking process, many people can hardly see anything special. They really can't understand how these simple techniques can be combined into a wonderful dish.

Especially dishes like soup that require a lot of effort.

It's a torment for everyone.

But Zhao Fuyu's cooking process was exceptionally smooth and simple, and there didn't seem to be any effort involved.

Can he make any wonderful dishes like this?

It's not that no one doubted it, but everyone knew what the key to this competition was, and they would never think that Zhao Fuyu would ignore this assessment.

But there was really no trace of any of those movements.

In fact, this is not surprising. These dishes that were eliminated in the first round may have good talents and have been recognized by Shilin Temple in some aspects, but they are still a little weaker after all, otherwise they would not be eliminated in the first round. .

So much so that the opportunity to enter Shilin Temple for further study was missed.

They haven't realized how important it is to enter Shilin Temple for further study.

That's the key to what will separate many of them from others in the future.

From their eyes, they naturally couldn't understand Zhao Fuyu's state of lifting weights lightly and his extremely solid foundation in cooking.

You must know that even if you are dealing with the first four types of birds, just removing the blood clots inside, and patting the whole body like a massage to speed up the ripening and softening of the ingredients, that kind of technique is beyond the imagination of ordinary cooks.

You have to go through a lot of tempering and be familiar with all kinds of ingredients before you can do it.

And when making the soup, just grab it and put all kinds of medicinal materials and spices into the soup pot, the ratio is the best.

Not to mention the whipping of meatballs and the processing of winter melon.

Seemingly simple things seem to be easy to complete, but it is not enough to just complete it, it must be perfect.

I didn't realize one thing, that is, if it's a little bit here and a little bit there, then the taste that comes out in the end is definitely not the taste of Zhao Fuyu's cooking.

This is why many people can't make monumental dishes even though they have taken monumental recipes.

The skill of craftsmanship, without the skill of the hands, the basic skills that have been honed over thousands of years, it is impossible to think of being able to do it.

Of course, it's not just about craftsmanship. In the middle of waiting, Zhao Fuyu took out a vessel that many people have never seen before.

Just placed it on the open space in front of the stove, and started burning charcoal to light the fire.

And the few people who recognized the origin of the artifact were all shocked.

'crock? ! '