In fact, just by looking at the ingredients that Zhao Fuyu chooses, many diners who are already familiar with his cooking habits will already know it very well.

This time, the chef of the Multi-World Restaurant obviously wanted to show off all his cooking skills.

You must know that once special ingredients are used, Zhao Fuyu's cooking skills need to focus more on highlighting the taste of the ingredients, allowing diners to enjoy the taste of these fresh or cherished ingredients.

It can be said that not all of his cooking skills were fully demonstrated.

The only ingredients he can really use at will are ordinary ingredients in the conventional sense, or ingredients at the true god level.

One can be rolled and shrunk by him, while the latter requires him to spend all his cooking skills in order to create a completely new dish.

Both of these allow Zhao Fuyu to show off his cooking skills, and they are also his two favorite rivals.

Now seeing that Zhao Fuyu actually brought out ordinary ingredients, it once again proved his intentions, because for ordinary new dishes, he would choose more gorgeous-looking dream ingredients as the main ingredients.

The dishes cooked are naturally extremely high-end and delicious, but they cannot unleash all of his cooking skills.

You must know that the deliciousness and care of the food are not judged by the amount of cooking skills. However, for diners in the multi-world restaurant, the display of cooking skills can allow them to appreciate more of the existence of Taoism from diverse sources.

...

Just when many diners were looking forward to the delicious food of Zhao Fuyu, Zhao Fuyu looked particularly calm in the center of the cooking table.

The soaked mountain delicacies, as well as the bamboo shoots that have been blanched and washed with running water to remove the astringency, all represent the essence of the mountain delicacies. In contrast, the chicken and duck stock that is being stewed is naturally

The essence of flying in the sky is also the base of this dish.

But to add flavor, meat, seafood, and vegetables are indispensable.

Only in this way can this dish be called a ‘family portrait’!

A family portrait of mountains and seas!

...

In fact, in various cuisine systems, there are many dishes such as family portraits.

For example, Zhao Fuyu has cooked the Eight Immortals Crossing the Sea, Poon Choi, and the most famous and representative dish of this type of cuisine, 'Buddha Jumps Over the Wall'!

This is the so-called ‘combination dish’.

However, for ordinary people's homes, the ingredients used are naturally not as high-end as these dishes. What Zhao Fuyu chooses is more similar to what ordinary people, a well-off Yu Qing's family, would cook.

And it is a dish that is only cooked during reunions, which represents a warm and peaceful meal!

There may not be too many complicated ingredients, but they are all due to the chef's skills and intentions.

Just like meat, naturally it cannot be cut into pieces of meat, it must be meatballs, egg dumplings, and meat loaf.

Then pair it with simple seafood or fish balls, as well as some vegetables, mountain delicacies, mushrooms, bamboo shoots, etc., and then quail eggs from the fryer, paired with soup stock to make the ingredients already cooked to about eighty percent.

Then put it in the pot and cook it for a while or steam it for a while.

Those wonderful flavors are all brought together into one pot, which is the most perfect and attractive dish called "Family Portrait"!

It may not seem complicated, but to achieve perfection, every step requires extra caution and attentiveness, which Zhao Fuyu does his part.

You must know that his seafood selection this time is actually very simple, including mussels, scallops and large prawns.

The simple seafood stirs up the wave of seafood, and then there is the choice of vegetables. White radish, winter melon, and baby cabbage. These three vegetables that can be perfectly mixed with the soup can play the roles they should exist.

As for meat, in addition to fresh black pork and chicken, some fish are also mixed in. It can be said that the scope of these ingredients has covered the mountains and the sea, and the characteristics of various places have been gathered here.

in.

How to let them release their delicious taste next depends only on Zhao Fuyu.

In fact, there are three kinds of seafood and two kinds of shellfish. It is not difficult to solve. Just put water, salt, sesame oil, wait quietly for the sand to spit out, and then wait until the soup is almost ready, then open it, clean it, and add it to the soup. It is complete.

Shrimp is even simpler. After processing the fresh live shrimp, put it directly in ice water to increase the crispy and sweetness of the shrimp meat. Then take it out and wait for the soup to be completed. Just put it in a little to release the sweet taste of the seafood.

After removing the shrimp heads, shrimp whiskers, and shrimp threads, the seafood is considered finished.

Next is the most troublesome part. There are a lot of things to make just with different meats, and different meats have to be mixed, but this is also the key to the change in the taste of the food.

The dishes made with different ingredients are also different. For example, the meatballs must be made from fore leg meat. The three fat and seven lean parts are minced into meat fillings and mixed with onion and ginger juice. There are no other ingredients, just pure meatballs, which are stirred and stirred.

Add a small amount of powdered peach cake instead of starch.

Then add salt and pepper to season, and continue to stir evenly. This way, one portion of meat filling is the best choice for making meatballs.

Meatloaf is different. You need to use chicken mixed with lean pork, preferably plum blossoms. If you don’t have plum blossoms, it’s also good to use shank. Half a pound of pork and two ounces of chicken, minced together finely into minced meat.

It is really minced until it becomes mushy. Of course, you can also use a meat grinder to puree it directly. Anyway, as long as it is fine enough to be minced, it will be complete.

Then pass it through a sieve to remove any remaining meat tendons and some fried items or large minced meat particles. What is left is extremely fine minced meat.

Such minced meat can be made into meatloaf, which of course requires a considerable degree of seasoning.

Pepper, onion, ginger, cooking wine juice, salt, sugar, one egg, and wet sweet potato starch that is wetted with water and stirred evenly. After the starch is evenly mixed, it will naturally settle down and have a clear boundary with the upper layer of water.

When these seasonings and accessories are added to the minced meat, you need to stir vigorously in one direction until you pull your hand out, and the minced meat will form an obvious pulling sensation inside.

This means that the minced meat is strong, so you can put the minced meat into a square iron box coated with a layer of chicken and duck fat cooked in broth.

After putting the minced meat in, you need to shake the iron box a few times to make the minced meat and the iron box fit better. You can also remove the air inside, and then use a spoon to spread the upper layer evenly.

After smoothing it out, seal it with high-temperature plastic wrap, and put the minced meat into a pot for steaming.

Half an hour after the SAIC fire started, these basic meatloaf were completed.

Remove the plastic wrap, brush the top layer with pure egg yolk, and then steam for five minutes. The meatloaf, which is very common in family portraits and even vegetables, is done.

Even though it takes so much effort, the finished product is only a small part of the family portrait, and is even a part that many people ignore when tasting it, but... this is what is really exciting about this dish.
Chapter completed!