"Why is there this step, and the shrimp shells and heads are beaten into powder to make dough."

"Are there these steps for that recipe?"

After all, Gin Dojima has entered the realm of heavenly kings, with half a foot among the heavenly kings, and he is also very particular about Cho Fuyu's cuisine.

He knew very well Zhao Fuyu's previous cooking techniques and what kind of dishes he was planning to make, but only now did he feel that he had made a mistake.

Use it as a base for tea, noodle soup, or smoothie.

There is also shrimp flour dough. Such a dish seems to be far different from the recipe in his memory.

"Can't we add it if we don't have it?"

“The cooking itself is about bringing out the flavors of the ingredients to their fullest.”

"Pay attention to his actions. Are there any conflicts with the original recipe? No!"

"On the contrary, it shows the pure taste to an even greater extent and develops the ingredients to the highest level!"

Yukihira Seiichiro knew that his old friend had formed a predetermined understanding of many things because he communicated too much with the outside world. Only by breaking this understanding can he hope to enter the kitchen and enter a higher realm of cooking.

Therefore, his explanation did not save much dignity, and was even direct and specific.

Ordinary people will get angry because of this, or have other thoughts, but Seiichiro and Dojima Gin are different. They can say a lot of things like this.

I don’t care about these two sentences, especially about the cognitive friction about cooking.

But his view of himself will not change, because for him, there is nothing wrong with cooking and perfecting food according to recipes.

But once too many things are added, it will look nondescript.

Zhao Fuyu's method has simply re-deconstructed the recipe, which is completely unacceptable to him.

In the way of cooking, there is no truly unified understanding, and there is no correctness that remains unchanged for thousands of years. No one can say that Dojima Gin's statement is wrong, but he is not a king-level cook now, so he can only

Shut up.

In the face of facts, any idea must be put aside. Unless you also present the same facts, you can attract others' attention, attention, and even discussion.

Seeing that his old friend did not speak, Seiichiro naturally knew that he did not understand the meaning of his words, but was still walking on the same road without looking back.

This is not necessarily a bad thing, but in Seiichiro's view, maybe Dojima Gin can also break through to the realm of the King of Food in the future, but by that time, both he and Zhao Fuyu may have begun to enter another field.

The gap in concepts determines the speed of progress.

This may have nothing to do with whether the cooking method is correct or not, but it is closely related to the cook.

...

After placing the brewed tea soup directly into the white jade plate to form a green lake scene, Zhao Fuyu directly wrapped it and sent it to the freezer. It can be said that this step was unexpected by everyone.

Because no matter how you look at Zhao Fuyu’s cuisine, it should be a recipe that is familiar to countless people, the elegant dish ‘Longjing Shrimp’ from the Jiangnan water town.

Even if Shennongcao tea is used, it should be made according to this recipe.

But they didn't expect that except for the step of pulping the shrimp, all other steps had changed.

If the extraction of shrimp oil and shrimp brain can also be used to better extract the glycolic taste of the shrimp, then pour it on the intact dishes to increase the taste.

Then Zhao Fuyu's use of the tea soup is completely thought-provoking.

Not to mention, the shrimp shells and heads of the baked Ganquan shrimps have been beaten into powder and added to the dough, and the dough is made using Baiquan spring water to knead the dough.

Nowadays, the pink dough not only has the unique delicious flavor of chitin, but also seems to contain a hint of the sweetness of silk spring water.

No one knows what Zhao Fuyu plans to make next, but they all know that it seems that this new king has once again deconstructed the traditional cooking recipes and completed a gorgeous transformation.

It brings new vitality to those ancient recipes, and fully demonstrates the taste of dream ingredients.

I saw him kneading the dough mixed with shrimp powder continuously, rolling it into dough, folding it and continuing to repeat the process until the dough was strong, then cut it into thin noodles with a knife and put in a little starch

, pack it in a transparent plastic bag to prevent it from drying out.

After briefly handling the mess, Zhao Fuyu took out the purple clay pot and took out the three pieces of Shennong grass and tea inside.

After being soaked in hot water, these three tea leaves also showed obvious changes. They were like thin needle leaves that stretched out, and their sizes changed a lot. If Zhao Fuyu hadn't taken them out of the kettle.

I am afraid that the audience present did not think that these tea leaves were the Shennong grass that was put in before. After all, the leaves of the tea have undergone tremendous changes, especially the leaves have changed from needles to a shape that stretches out like an eight-sided Han sword.

It can be said that the aroma of this tea is also a bit sharp.

After taking out the leaves, Zhao Fuyu took out a little half of the shrimp oil that had been fried before, and then added half of the new cold oil. After setting up an oil pan, he put the tea leaves directly in.

The cold oil starts to heat up.

Fry until the water in the tea leaves disappears and the oil temperature rises to about 200 degrees, leaving only an extremely rich aroma in the whole tea leaves.

At this time, the taste of the tea leaves and the shrimp oil are all integrated into the oil pan, and the tea leaves can be fished out.

After lowering the temperature of such a pot of oil to about 150 degrees, you can put the battered shrimps into the oil pot one by one, and use a medium-low temperature oil pot to smooth and soak the shrimps until cooked.

Don’t worry about oil absorption. As long as you control it properly, there will be no excess oil left in the shrimp itself, not to mention the addition of tea leaves and tea soup, which can just remove the oil.

On the contrary, because this oil is mixed with shrimp oil and fried tea leaves with a special aroma, it can use the oil to resolve the astringent taste in the tea leaves.

It can also keep the aroma of tea and shrimp in the mouth and tongue for a long time, instead of disappearing all at once and leaving a bland aftertaste.

Take out the shrimp brains from the shrimp oil, mix them with the cooked shrimps while they are still hot, then take out the frozen tea soup, take another pot to boil water, and add the noodles you made earlier.

Boil it in water and put it on one side of the tea soup plate while it is still hot. Place the shrimps and fried shrimp brains on the other side.

Then crush the fried tea leaves and sprinkle them on top of the shrimps.

Finally, pour the shrimp oil around the outside of the tea soup, which not only adds a bright red color, but also adds a bland saltiness.

In this way, a bowl of food that seems to have no extra cooking or even seasoning is completed.

Almost at the same time, a ray of light shot straight into the sky, shaking the heaven and earth.

It is a culinary scene that can only be seen when heavenly cuisine is completed!
Chapter completed!