I have a restaurant in East Sakura

There are too many details in this dish.

Any step that fails to achieve flavor will not only ruin a pot of rice, but also become a disaster!

If it is an unequivocal judgment, it will be nothing more than ordinary people talking nonsense.

But the person who said this was Nakiri Senzaemon, the gourmet king in the culinary world of Tosakura, the Demon King of Food, and this kind of credibility is very strong.

Not to mention, in front of several of their judges, the eel rice with a large casserole had been completely wiped out.

If it weren't for the watchful eyes of all the chefs, no one would believe that these giants with different identities, but enough to shake up the situation in Dongying, would still fight for a staple food.

So when someone began to judge this staple dish, hundreds of people all stared wide-eyed and pricked up their ears, wanting to know the secrets of Zhao Fuyu's cooking.

At least they can also follow this direction to imitate and work hard.

With the direction, when they are confused, they will not really have nothing to do.

Start from cooking rice, scrubbing, washing with running water, soaking time, the firepower of the casserole, the combination of lard, and the proportion of rice grains.

It's all just a hair's breadth away from reaching the limit.

However, such perfect rice is only one-third of this dish.

The next step is to use Huadiao wine to get drunk and kill the eel. Using Huadiao wine to inhale a large amount of alcohol before the eel dies, the eel blood, which has the strongest fishy smell, is also given the aroma of wine.

With the aroma of the wine, the internal organs have been removed, and the fresh enough rice field eel is cut into shreds, marinated with some dry ingredients, and put on the rice.

Even if a lot of eel blood is preserved, it still adds deliciousness instead of becoming a source of fishy smell.

Part by part of the explanation, also let many cooks present understand the details of Zhao Fuyu's cooking, and the rhythm of many of them is grasped, although Zhao Fuyu's cooking is very smooth.

But if they are allowed to operate, it may not be possible to add cooking to all the things as they are now, at the most perfect time.

How terrible control is needed, and the understanding of time and fire, to achieve this step.

Many dragon chefs who have been eliminated can't even imagine it, let alone ordinary Lin chefs.

It can be said that even if they know how to cook like this, it doesn't make any sense.

Because there are not many skills in it, it is all about the mastery of the basics of cooking, the control of the heat, the control of time, and even the control of the tiny measurement and flavor ratio.

I don't see any mystery, but the cooked food is so shocking.

Let all the big shots fight endlessly.

Part of the fishy smell of rice field eels comes from the mucus on the skin.

For ordinary people, it may be possible to scald them with hot water and then scrape them off, and these things can be removed very well.

But in order to preserve more eel blood, Chef Fuyu uses low-temperature freezing.

This is the role of the ice bucket. Before slaughtering the eel, Chef Fuyu had already scraped the whole body of the eel with a knife to remove all the condensed mucus, which not only made the taste of the shredded eel more delicious, but also There is no fishy smell left.

“The shredded eel is perfectly prepared and is the delicious second part of the dish!”

Listening to Nakiri Senzaemon's sentence-by-sentence analysis, it can be said that many of the cooks present were also brightened.

They may not be able to completely imitate those details, but as long as they know the specific principles, they can also do part of it, and this part is enough to improve the deliciousness of their cooking again.

As for the last part, it's actually very simple!

After Nakiri Senzaemon, Tokugawa Fuden spoke.

I saw that the face of this skinny old man seemed to be filled with some gaps, as if he was a little younger.

But what he cared about was not this, but looked at Zhao Fuyu, with amazement in his eyes.

Because such a method is actually not that surprising, but the same thing has actually derived two flavors, and they are completely different flavors, but they are so harmonious and unified, which can connect the past and the future.

It can be said that this is Zhao Fuyu's seasoning details, and he has truly excelled.

The last remaining part is a spoonful of sauce after the main course of the golden eel turtle is stewed!

I don't know what method Chef Fuyu used. While retaining the aroma and flavor of the sauce, he also allowed the sauce to have a completely different taste after being mixed with the rice.

It's like stimulating the deliciousness and sweetness of the eel.

The slightly spicy taste between the rice adds to the appetite, and the sour taste of fermentation is added to the flavor of the old man's throat.

This kind of craftsmanship is almost unbelievable.

An old ghost, at Tokugawa Wind Power's age, there are not many things that can really make him feel incredible and shocked.

The main dish that Zhao Fuyu had served before could only be regarded as a little surprising to him, not a shock at all.

After all, it is a brand-new fantasy ingredient, and the dishes cooked always have a little bit of surprise.

A well-informed old man will not be too surprised, but before tasting this staple food, Tokugawa Wind Power really did not expect that it would have such a flavor, which is amazing to the end, and it also whets the appetite.

Like vegetables and rice, while satisfying, it seems a little unfinished.

This kind of craftsmanship really shocked him.

The staple food can be cooked to such an extent, who can say what level Zhao Fuyu, who is full of firepower and even showing his profound cooking, can enter?

Even the half-step heavenly king himself dare not say that he has the certainty of winning in the food halberd.

It is hard to overestimate such a genius.

Hearing the analysis of Tokugawa Wind Power, Zhao Fuyu was also a little surprised. After all, his cooking method is not so novel, and he did not expect to shock the judges so much.

But he soon realized that just because it wasn't new to him didn't mean that the main judges had the opportunity to taste it.

You must know that the reason why Yezhonghuo has been making reservations and at the same time open the quota for direct visits to the store is to get closer to the taste preference of the most diners.

The technique used by Zhao Fuyu is actually just a very common taste change, but for the judges who have been rooted in high-end restaurants, they no longer know what is popular among ordinary diners.

‘Sure enough, nothing can be separated from the broadest public base.’

Casting a glance at the many cooks present, Zhao Fuyu was deeply moved.

If there is no change, Dongying's culinary world may only become a subsidiary of other culinary worlds, and it will be difficult to truly stand on its own.

Even if more fantasy ingredients can be developed.