The full name of the recipe should be ‘Master Jia Xiong’s Special Crispy Rice Custard Cuisine’, which is actually a rare special dish in the Zhongzhou cuisine world.

Countless people have heard of the form of this dish, but when they try to recreate it in private, they often fail due to various factors.

In the end, this dish became a dish that until now had only existed in legends.

To completely restore this dish, you even need special utensils, especially the roasting and frying in the last step, which is actually a semi-fried effect, steaming inside and frying outside, and the outer layer must also be ensured.

The crispiness of the crispy rice.

For many people who have restored this dish to 70 to 80%, the difficulty lies in this last step.

Especially the special cooking utensils seem to have become a kind of nightmare, preventing them from achieving the key crispy rice cake.

In fact, after actually starting the restoration, Zhao Fuyu knew very clearly that those people were all stuck in a state of ignorance.

That appliance is indeed something special and necessary, but it ignores the environment. The effect that could only be achieved by using that appliance under the circumstances at that time does not mean that after the development of modern science and technology, it still has to be done in order to meet all requirements.

In fact, the key to cooking does not lie in other things...it is exactly as the attributive words given by Chef Liu at that time.

It lies in the temperature, or in other words...the temperature difference!

After those simple words, Zhao Fuyu's mind was no longer focused on the prosecutors in front of him.

Snow peas, corn shoots, shrimps, ham, ham, pork trotters, green beans, and shredded cabbage are mixed together to form the sauce for this special crispy rice cake.

The only difference is that the juice of this rice cracker is not poured on top, but is always inside the rice cracker.

In order to achieve this, Zhao Fuyu first considered the composition of the outer layer of rice crust.

In fact, it is definitely not enough to just rely on the beef slices to isolate the fusion of the crispy rice with the juice inside.

In addition to this, one more layer of things must be added, a secret that Chef Liu did not reveal at the time, and that was also a secret that he originally wanted to pass on to Master Jia Xiong's descendants.

It's a pity that the descendant had evil intentions, and from then on this recipe was no longer followed by anyone.

Everyone focused their attention on how to use those special utensils, but completely forgot that there is more than one kind of similar dishes with crispy outside and juicy inside.

There are countless similar dishes throughout Zhongzhou, but the key point among them is just the special utensils?

After placing two utensils that could be combined into an iron ball on the cooking table, Zhao Fuyu ignored them and instead took out several rice grains from the area where the staple food ingredients were placed.

There are not only indica rice, glutinous rice, but also silk seedling rice, and a special kind of taro fragrant rice.

Mixing several kinds of rice, it has the aroma of rice, the texture of rice grains, and the consistency, while maintaining a special taste.

The rice formed in this way is then deep-fried to become crispy rice. Only in this way can the rice truly contain the world within its belly. At the same time, the crispy rice itself is already the best among the best.

After all, the purpose is to make a spherical rice crust. If the consistency, strength, and characteristics of the rice grains are all wrong, it will not be possible to successfully fry the rice crust into a round shape.

It is precisely for this reason that Zhao Fuyu chose this method of merging several rice grains after several selections.

Even when steaming, you need to pay more attention. Add a little salt to increase the base flavor and also increase the viscosity and strength to a higher level.

The rice started to be cooked in the pot, and the examiners on the other side began to taste Zhao Fuyu's braised food platter.

In particular, this kind of platter is not divided by parts and ingredients, but by the different methods of braised vegetables in the braised food.

It also adds to the diversity of taste experience in the braised vegetable platter.

At least Jiro, who was the first to taste the goose feet, enjoyed it with gusto.

What Chaoshan brine pays attention to is that the spices are naturally clear and fresh, and the umami flavor is outstanding. The brine should penetrate into the bone marrow and fully reveal the natural taste of the ingredients.

Therefore, Chaoshan brine relies on brine for 30% and soaking for 70%, which is completely different from ordinary braised vegetables.

The brine is used to remove the excess oil after cooling, and the cold brewing method is used to slowly penetrate the flavor. It takes a lot longer, but the result is just like what Jiro tastes in his mouth now. A braised vegetable is still meat.

It's a delicious dish, but it can be considered delicious.

Not only does it have the flavor of spices, but the fleshy tendons of goose feet also give people a crispy texture. This crispiness is not the kind of tough tendons that require hard chewing, but can be broken as soon as you bite it.

Crisp and refreshing taste.

A piece of goose paw in Jiro's mouth continuously bursts out the special umami flavor of goose meat, as well as the delicious mixture of many other ingredients, without losing the taste and crispy feeling of the goose paw itself. It can be said that this piece of goose

A palm is enough for him to drink a pot of wine.

There are foie gras, goose wings, goose heads and other parts at the back, and apart from this Chaoshan braised food, the preparation methods of the other four braised food are also no less impressive.

At least you can draw this conclusion just by looking at the enjoyment on the faces of Toyotomi Taki and Inokashira Goro.

'I really didn't expect that...'

‘It’s just one appetizer, braised meat, and you’ve already passed the first level.’

'Then let me see how strong your cooking potential is!'

Not forgetting that he came with a request for review, Jiro looked at Zhao Fuyu with an indescribable look under his eyes that seemed drunk.

He knew very well why Yilong chose him to be the censor at that time.

The trend of the times is coming, and the next era will be an era in which food cells are more integrated. Even many dead animals will be integrated into food cells, forming the prelude to a new world.

In order to unlock a stronger world dimension, the violent collision that may occur will soon become a nightmare that will lead to changes in the world.

The idea of ​​a gourmet party is self-evident. They want to speed up the pace in order to explore the realm above the King of Heaven, and the already fierce collision will once again raise the threat level.

In order to deal with the possibility of this crisis, both Yilong and IGO set their sights on the boundary of Zhongzhou.

If someone really uses the power of the legendary kitchen utensils to build a second layer of defense around the world, it will weaken the coming tide to another stage.

Then for the world, the arrival of this second shock will become an acceptable and controllable crisis.

Just like the frequent troubles in Kyoto Imperial Palace now, it is annoying, but as long as you pay a little attention, it does not affect the normal life of most people.

This is already very rare.

But the premise of all this is that there is a person with enough potential who can be recognized by those kitchen utensils.
Chapter completed!