I have a restaurant in East Sakura

Others can't see it, but can Senzaemon recognize what is in Zhao Fuyu's hand?

It was the mullet roe, that is, the roe of the squid!

This is not the mullet roe called 'mullet' but actually the mullet roe, but the squid roe. After removing the outer layer of film, there are layers of roe inside.

Many people like to eat squid, especially squid with eggs, because at that time, the taste and umami taste of the squid will be significantly improved after laying eggs.

This is what mullet eggs do.

And Zhongzhou used this to make a dish known as "Zhongzhou's No. 1 Soup".

Of course, this title is actually only spread in a small area, but just being able to have such a title is enough to explain the deliciousness of this kind of food.

However, in the eyes of the Demon Eater, although such cuisine is good, it is only good.

Compared with Erina's dish, it is still far behind, let alone use it to change, to deal with the next food halberd.

It's like deliberately trying to lose!

But judging by Zhao Fuyu's appearance, especially his preparation, it doesn't look like he deliberately wants to lose.

‘Could it be that even the old man can’t keep up with his thoughts? '

'How can this be? ! '

Thinking of this, Nakiri Senzaemon directly extinguished that possibility, that is to say, there is really something amazing about Zhao Fuyu's soup?

‘There is a limit to improving the taste of ingredients with cooking skills alone. Why didn’t Fuyu boy understand this?’

For the time being, Senzaemon could only attribute this to the fact that Zhao Fuyu fell into a small corner and couldn't get out.

It happened that Erina's culinary performance could wake up this young man so that he would not waste his time.

A flash of light flashed in his eyes, and Nakiri Senzaemon immediately thought about the next series of arrangements, and then it would be logical for Zhao Fuyu and Nakiri Erina to conduct cooking training together.

'Young people only need to get in touch with each other and rub their ears together a few times'

‘The old man will add fuel to the flames again, and many things will be smoothed out! '

He couldn't help showing a smile, if it was an ordinary person, or if Erina didn't want to, Nakiri Senzaemon would naturally not do it.

This is his granddaughter, his sweetheart.

But Zhao Fuyu himself is Erina's favorite candidate, and with such an amazing talent, it's different.

Senzaemon, who just wanted to settle the relationship between the two early, didn't mind Zhao Fuyu having a few more confidante friends.

Who was not youthful and frivolous when he was young, as long as Erina is willing, the only thing is that Erina must be the main palace!

Not to mention the older, more cranky, and even more outrageous Demon Eater.

Zhao Fuyu slowly peeled off the mullet roe piece by piece, let them float in the water like floating clouds, then directly put them into the filter net, and rinsed them gently.

Fortunately, this is in Dongying, which is close to the coast and has abundant seafood, so he can get these fresh mullet eggs so easily. If it is inland, it is basically difficult to have such fresh quality.

Even in many cases, they are pickled products.

Those are troublesome to deal with.

After peeling like this, you have to put it into the water and boil it. When it is just boiled and there are no big bubbles, turn off the fire and use this water to soak the peeled mullet eggs for four to five hours. It took a lot of effort to use the marinated mullet roe for cooking.

Of course, the fresh ingredients are not so troublesome now. After a little washing, they can be directly put into a frying pan filled with cold water for blanching.

Similarly, this blanching is to remove the fishy and salty taste of mullet roe.

Don't forget that this is seafood, the saltiness is much higher than ordinary ingredients, and the fishy smell is even more so.

However, you should also pay attention to the heat when blanching, otherwise, when you eat it, not only will it not be tender and smooth, but it will look tough and chewy, losing the essence of this dish.

So Zhao Fuyu had to stay in front of the boiling water pot all the time, staring at the soup pot, when he found small bubbles started to appear, he could turn off the fire, never boil it, otherwise the mullet roe would be old in an instant.

The first blanching is definitely unusable. Use a pot to add another pot of water, and then use cold water to completely lower the temperature of the mullet roe.

Rinsing the mullet roe once is not only to remove the excess fishy smell, but also to reduce the temperature of the mullet roe, so as not to overcook the mullet roe when it is blanched again.

After rinsing until completely cooled, put it in water, continue to blanch, and repeat the previous steps.

Then after turning off the fire, smell the smell in the water to see if there is any fishy smell. If there is no fishy smell, try to see if the water is too salty.

Generally speaking, it needs to be blanched again, usually three to four times, so that the mullet roe is basically processed.

Then just wait for the final assembly part.

At this time, less than half an hour had passed, and even the broth hadn't been lifted out yet.

This is why Zhao Fuyu felt that three hours was too long.

Although this 'Braised Mullet Egg Soup' has a great name, it is not complicated to make except for the details.

The key lies in the processing of the main ingredients. The most troublesome thing is the mullet roe, followed by the broth.

Now that the mullet roe has been processed, all you need to do is wait quietly for the broth to be cooked properly.

This is also a part of the dish conceived by Zhao Fuyu. In fact, in order to master the ultimate freshness, Zhao Fuyu's practice has almost included mountains, seas, lakes, and inland vegetables and fruits.

The final choice is still based on the five categories of sea, land, sky, mountains, and lakes, and naturally there are various outstanding flavor types.

And this "braised mullet egg soup" is the prototype state of one of the flavors.

'Now it's just a matter of time.'

Zhao Fuyu looked at the pot of soup that rose vaguely, with a very indifferent expression.

There is a kind of indescribable leisure and ease.

‘The soup part, seafood, and meat can form a wonderful movement, but the ingredients must be the ingredients. '

I have already learned that Zhao Fuyu must be perfect in every detail of the cooking structure, and finally stack up unusual surprises.

Nakiri Erina did not relax at all after finishing a base soup. The cut beef bones were also blanched and put directly into the pressure cooker for stewing.

However, in addition to beef bones, there are also beef tendon, beef tendon, beef brisket and other parts.

Of course, in addition to these beef bones, carrots, celery, basil, cumin, bay leaves and other materials are added to remove the peculiar smell of beef.

What's more critical is that in the liquid in the pressure cooker, except for two-thirds of water, the rest is all red wine from Riesling!

And the taste of wine will also be one of the main axes of Erina's French soup!