Chapter 1253 Anti-logical changes

The completion of a dish must be tantamount to announcing that this kitchen debate has sounded the clarion call that it is about to enter the final battle.

Not to mention the few people who were cooking, even the many beings from the Holy Pavilion who were watching, as well as the characters in the night, were all filled with tension.

That dignified atmosphere also affected many Tozakura chefs who were watching the battle from the outside and gathered in the Lower Shopping Street.

Although the cooking showdown between the two seems to involve almost no skills that they use daily, it is precisely because of this that they can learn more.

It can be said that many future recipe changes and changes in the source of Dongying cuisine started from such a cooking discussion.

Without paying much attention to the situation on Zhao Fuyu's side, Zhu Twelve had already stepped up the preparation of the main meat dishes, that is, the main course. Just like his opponent, his cooking preparation time was also nearing the end.

This is the time when he has to fully devote himself to cooking.

It was as if an invisible power was gradually forming in the cooking tables on both sides, and two completely different pieces of music sounded faintly.

One is great joy, the other is great sadness.

According to Zhao Fuyu's cooking direction, such a dish should be mainly based on arousing people's senses of taste, which means that this dish should be more intense. After all, there is sour plum duck and sea bass at the back.

The remaining clear and transparent soup with a hint of amber color is the clear soup needed for chickpea pudding. Take a part of the clear soup and heat it until it is warm, then put the beaten and well-mixed chicken mince into it, and the pieces will look like clouds.

Only the sound of the hot frying pan being boiled echoed.

After turning off the fire for stewing the pork elbow and letting it continue to simmer in the earthen pot until the flavor is acquired, Zhao Fuyu took out the steamed prunes and drained out the soup, which can be poured over the pork elbow later.

above.

But Zhao Fuyu went against this logic. After the pork elbows were already flavorful, he added dried plums and cooked them together.

Soon Zhao Fuyu mixed most of the tea leaves into the pickled vegetables. He quickly heated up a pot of hot oil and added the tea leaves and pickled pickled vegetables together in a fine colander. The temperature had risen to 190.

In a pan with oil above ten degrees Celsius.

It is almost difficult to completely integrate the pickled umeboshi vegetables that are taken out at the final finishing stage with the ingredients.

The smell of pickled prunes, the faint aroma of meat, and the subtle aroma of tea coexist constantly.

Instead, he took out ingredients that few people would take out at the end of a dish.

That is the real fine Longjing tea. The tea has been brewed. Although it is only the first brew, the flavor that still releases the strong aroma of tea after stretching is still unbelievable.

The excess water in the soup had been removed from the dried plum vegetables, which had absorbed the smell of the meat and was already full of aroma. But in Zhao Fuyu's hand, he also took out something full of aroma.

For those who are familiar with his cooking techniques, even considering the direction of banquet dishes today, this dish must be a spicy dish.

After cleaning up the residue in the clear soup and passing through several different minced meats, different flavors were released and entered the soup.

That is, prunes!

Seriously speaking, generally speaking, if it is a dish that requires the flavor of umeboshi, then when cooking, it is necessary to combine the umeboshi and ingredients from the beginning.

Because of the rich flavor of the pickled vegetables, Zhao Fuyu naturally did not use them without preparation. In fact, he had already scooped out part of the soup and simmered the pork knuckle for more than an hour in advance. After frying the pickled vegetables,

The soup was added to the prunes and steamed in a pot.

Not only does the pickled umeboshi fill with the flavor of pork knuckle, but the flavor of these pickled pickles is released through the fat and fully matured.

This is what is so interesting about this dish.

Slowly and continuously pour the soup over a low temperature. After it is slowly cooked, put it into a bowl and add new clear soup.

"This kind of competition may have exceeded the ordinary guidance game. It is truly evenly matched!"

It's just that at this point, it's not the ultimate form Zhao Fuyu wanted.

The next step is to put it in a steamer to warm and wait for serving. At this time, the chickpea flowers can also have a simple flavor penetration with the newly added clear soup, making the two more integrated.

Then sprinkle in a little dragon scale rock salt, any other seasonings are superfluous.

However, what Zhao Fuyu did was beyond everyone's expectations.

It also made everyone present look a little more shocked!

As for the chicken soup and winter melon cup, the old hen soup has been cooked for a long time and has a lot of golden chicken fat. Add the minced ham, white clams, and dried beetroot into the scooped winter melon cup, and then add a little Qingyuan chicken.

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He only used the form of Dongpo elbow, but did not use the fish-flavored, sweet, sour and spicy gravy seasoning that Dongpo elbow is accustomed to.

All that's left is to put a basin under it and put it on the fire to heat it.

It was an extremely exciting pleasure!

After one dish is completed, the two soups also quickly enter the completion stage.

Three dishes were completed in the blink of an eye, you can see the usefulness of pre-processing, and the remaining elbow is about to be completed.

The Food Demon King's speech also caused everyone's expressions to change.

But the processing of umeboshi is just the beginning.

They didn't expect that Zhao Fuyu would encounter a rival that could be said to be evenly matched under such circumstances, but just like that, Zhao Fuyu's eyes finally showed a rare hint of emotion when he was cooking.

No matter how you think about it, this pork elbow should have a rich flavor.

When the flavors of the chicken soup, winter melon, and seafood penetrate each other, the soup will be complete.

It also made many people present wide-eyed.

Even the well-informed Nakiri Senzaemon did not expect that the four heavenly kings could work together to resonate so tacitly, almost completely twisting into a rope, so that it would be possible to confront Zhao Fuyu in terms of courage.

No one expected that Zhao Fuyu would handle these ingredients in this way in the end. When the sound of the oil pan quickly decreased under the high temperature, the 'rustling' sound was like the sound of small crispy shells hitting gold and iron.

, it has been spread.

This is also what those dried umeboshi and tea leaves will look like when the dish of pork elbow is finished.

The roasted pork knuckle is topped with a gravy fragrant with pickled vegetables, and finally topped with fried small crispy shells filled with pickled pickles and tea leaves.

The texture, taste, and even form and meaning are all perfectly integrated.

This is the finished form of Zhao Fuyu’s dish, and it is also a dazzling ‘Meiyu Longjing Pork Chops’!
Chapter completed!