I have a restaurant in East Sakura

When cooking reaches a certain level, it is actually the pursuit of returning to the basics.

For Zhao Fuyu, using the aroma of a certain finished dish to arouse the appetite of diners has actually fallen into the lower class.

What he uses is only the simplest aroma that everyone can touch almost every day, the simplest and most inseparable. Rice fragrance!

Without adding any ingredients, and without any extra cooking methods, just relying on the aroma of the rice itself, as well as the proper heat and time, Zhao Fuyu created an extreme delicious rice fragrance.

This is Zhao Fuyu, who has stepped into the realm of gourmet king, and now has a good grasp of cooking skills!

The maidens of Narugami Taisha naturally don't understand this point, even Lei Yingying, an old diner who has tasted Zhao Fuyu's cooking many times, is full of surprise, let alone the person who is the main body of this dish. Yae Shenzi.

Originally, he set for himself that no matter how well Zhao Fuyu did, he would not eat 'dogs'.

But now it has been shaken by this simple rice fragrance, and it has become a state where you can try it.

That is to say, Yae Shenzi's thoughts change so quickly that even Lei Movie doesn't bother to feel it, otherwise she will start to doubt whether it is right or wrong for her to accept such a divine family member.

The strong rice aroma did not last long, because it was necessary to wait for other ingredients to be completed before being integrated.

Not long after Mi Xiang appeared, Zhao Fuyu directly put a large pot next to the stove to keep the residual heat warm.

The next time is to wait for the white eel to be infiltrated slowly by the low temperature, and only when a layer of fish oil seeps out, it represents the completion of this ingredient.

Zhao Fuyu took out the wild boar leg that was crushed by the boulder before, and now the sealed box made before can be used.

The firepower of the three different sealed boxes is different. The one with the strongest firepower is filled with sawdust of various fruit trees, and the smoke is also the most intense.

The ones in the middle are some dried peels, fruit cores, and some spices, and the smoke is a little lighter.

The one with the lowest firepower temperature is filled with the most simple sugar and tea leaves, and almost all the smoke that appears here is white.

Three different smokers represent three completely different aromas and the effect achieved.

Of course, the time required for smoking is also different.

Zhao Fuyu just wiped off the excess moisture on the outer ring of the pork leg, and put it directly into the sealed box with spices in the middle. While maintaining the internal temperature, Zhao Fuyu observed the bottom of the sealed box without moving. The color of the oil that seeps out, and the change of the smoke.

Until about fifteen minutes or so passed.

He just opened the sealed box, which was already sealed at a constant temperature. Because of the sudden airflow, a raging fire was ignited directly, and the skin of the wild boar's leg was licked with a layer of rosy.

Immediately afterwards, Zhao Fuyu quickly controlled the rush of flames, even directly extinguished the fire source of this sealing box, and then transferred it to the most powerful sealing box with various fruit and tree chips.

This sealing will bring out the excess fat of the wild boar leg, and at the same time, it will also infiltrate the smoky flavor of the fruit wood into the ingredients.

It can be said that what is incorporated here is the most thorough smoke flavor.

Because of the high temperature, fumigation was carried out in this sealed box. Zhao Fuyu had to open the sealed box from time to time to control the internal temperature not to continue to rise, and at the same time to disperse the smoke a little.

Lest there be a smoky bitterness all over the boar leg, which obviously shouldn't be the case.

Compared with the previous medium-temperature smoking, this kind of high-temperature smoking will obviously take a shorter time, about seven or eight minutes.

A bright red color appeared on the outer layer of the wild boar leg, which also represented that the smoky taste had been completely soaked into the bones.

More importantly, when the lard of the wild boar leg has overflowed crazily, it has already represented the completion of this step.

Finally, it was put into a low-temperature sealed box that was smoked with tea leaves and sugar. At this time, Zhao Fuyu didn't need to pay too much attention to the temperature, because the temperature was extremely low, and it was so smoky.

After such a long time, the tea leaves and sugar in this sealed box have not changed color, and the smoke from the smoke is still pure white.

Here, too, wild boar legs take a longer time.

During this gap, Zhao Fuyu came to another stove and set up the grill. The stretched white eel segments that were placed next to him before have been completely dried out at this time, and even the inside Grease is also starting to seep out.

It is to this extent that the fishy smell of the sea inside the white eel also spread out along with the oil and water.

Zhao Fuyu nodded, knowing that it was almost the time.

In fact, this time he used a technique called 'one night dry' on the white eel.

This method can quickly dry out the outer layer of fish seafood while still retaining a certain amount of moisture and oil inside. In this way, after roasting, you can get more flexible meat, but the inside is still full of fresh fish gravy.

It tastes like salted fish or fried fish, but the flavor will be more concentrated and wonderful.

The meat of white eel is delicate and rich in oil, which is very suitable for making such a pickling method. However, the same white eel also has a problem that most people hate, that is, it is full of fine spines.

So in many cases, such ingredients are regarded as one of the ingredients of fish balls.

Of course, seaside people will not let go of such delicious ingredients.

Zhao Fuyu had already thought of a way to solve this trouble of thin thorns, and the overnight pickling method was the first step.

Now that he had achieved the desired effect, Zhao Fuyu picked up all the white eels, turned around and ignored the already large number of onlookers, and placed the skewered white eels one by one on the grill. on the shelf.

Next to it is a sauce made with fruits and vegetables and pepper and other spices to reduce the fishy smell of white eel, especially the unique special taste produced by the rich oil.

After roasting, the taste will slowly seep out with the fat and blend with the sauce, and finally form a unique taste of white eel.

However, this roasting process requires extra attention. Not only must attention be paid to the roasting of the white eel, the stability of the heat, but also to maintain the characteristics of the white eel, which is charred on the outside and soft on the inside.

It can be said that just from the roasted white eel, the surrounding priestesses of the Narujin Taisha Shrine could no longer understand those dao rhymes, and were completely taken away by the smell of these incomprehensible foods.

If the believers of other Inazuma countries saw that the noble maidens of Narugami Taisha, who were full of rules, would gather around such a simple stove, showing uncontrollable appetites one by one, they would probably think that they had come to the wrong place.

However, the real manager of Narugami Taisha, the leader of the shrine maidens, the palace secretary of Narugami Taisha, and Yae Miko are also among these shrine maidens.

While showing a greedy look of swallowing, he whispered in a low voice.

It's delicious