I have a restaurant in Dong Ying

Chapter 1058 The second king who lost
The source of Italian cuisine actually lies in red sauce!
Different from the French style, which uses green, white, and red sauces as the base, Italy takes the red sauce as the base, and while specializing in research, it also uses the red sauce to the point where even French cuisine is amazing.

The copied red sauce is the greatest mystery of Italian cuisine.

Even Celentio Gallo, the king of Italian cuisine, now chooses red sauce as the base in the sauce competition.

To put it bluntly, red sauce is tomato sauce as the base, but this tomato sauce is not fresh tomato sauce, but concentrated tomato sauce that has been smashed, seasoned and cooked, and then cellared for a period of time.

Using this tomato sauce as the base, and then cooking with fresh tomatoes, butter, and various spices, the so-called red sauce is obtained!

To put it bluntly, red sauce, after countless years of French and Italian cooking, has formed an established and most delicious basic direction.

There may be subtle changes in personal craftsmanship, but the recipes for delicious red sauce are basically the same.

Only then did the duplicating sauce, the second processing of the red sauce, reflect the mysterious existence of each cook's completely different cooking style.

The direction chosen by Celendio is actually different from what many people think. You must know that many of his dishes are famous for the wonderful flavor of smoked paprika, which sublimates the taste of the dishes.

So many people think that the king's sauce technique is to add many different smoked peppers to the red sauce.

Only those gourmets understand that smoked paprika is just the tip of the iceberg of cerendio cuisine. The reason for the rich taste of red sauce is that there are many different subtle changes in it.

There are some changes that even the older generation of diners cannot notice, let alone most ordinary people, so they are attracted by the flavor of smoked paprika on the surface.

Ignore the part that constantly develops the wonderful mellow taste on the palate.

To put it bluntly, he added special vegetables and fresh spices that many people find difficult to understand.

The subtle ratio of the extremely detailed, some need to be pre-processed in advance before it can be mixed with the red sauce. In the future, it will take a few days to copy the sauce to let the taste sink.

It will not be found so easily, and it can be perfectly attached to the ingredients, adding a flavor that would not exist to the ingredients, and paired with the flavor of smoked pepper, this is the secret of the red sauce of Cerendio.

It's just such a secret, but it can't fully explain the whole of this replica sauce.

In fact, there are more details in it, and even craftsmanship, but for ordinary people, knowing these, it is already a kind of sublimation for their own red sauce.

At least before that, Cai Bo Chaoyang and others present had never thought that red sauce could be reprocessed in this way.

A lot of spices and special minced vegetables are added, and after being boiled, it is still dull for a while, just to make the flavor more integrated into the sauce instead of emitting it, which makes the taste of the sauce fluctuate.

"This kind of red sauce should already be the pinnacle of duplicating sauces, right?"

Caibo Chaoyang watched Celendio put the sauce he had cooked into a closed can, and then put it in the room temperature, quietly waiting for the temperature of the sauce to drop.

With this closed canned state, the incorporation of the flavor of the sauce is accelerated.

It can be said that in terms of details alone, the Italian king has reached a level that ordinary people cannot understand.

But Cai Bo Chaoyang's adoptive father patted him on the shoulder and motioned him to look towards Zhao Fuyu.

"Pay attention to Fuyu Tianwang's sauce, it is truly said to incorporate various flavors into it, and is suitable for any form of use!"

For Zhao Fuyu, the difficulty of copying the sauce is not what to use to fight the enemy, but what to use to deal with it is the most troublesome.

There are too many sauces that Zhao Fuyu can cook, and there are not a few that need to be stored in the cellar.

Until a wonderful idea appeared in his mind. You must know that not long ago, he had seen a method of making fermented bean curd with cheese. Creamy flavor and smooth cheese.

Not inferior to the general cheese taste.

And this kind of cheese is something that Western cuisine will inevitably increase, so Zhao Fuyu immediately had an inspiration.

Fermented bean curd should be regarded as an ingredient, but it is often used as a sauce and mixed in dishes. It is not a surprise that Zhao Fuyu chose fermented bean curd as the base of the sauce this time.

But he doesn't use much fermented bean curd, as if the fermented bean curd is just for seasoning.

And this is the effect he wants to achieve, season with fermented bean curd, add a small amount of milk cheese, and then what is the main body?

It's mushrooms!
It can be said that what Zhao Fuyu wants to make is a Chinese-style mushroom sauce combined with a little Western-style flavor, a kind of copied sauce that has never appeared before, and it can be used in most dishes!
The base of the cold fungus is the cold fungus, and the aroma is enhanced by the cold fungus.

Add a little chili powder, and ginger.

It can be said that even if such a mushroom sauce is directly mixed and eaten with rice, it is also a magic tool for rice, not to mention that if it is sealed and stored for a period of time, the fermented fermented bean curd is delicious, and the mellowness of milk cheese, combined with the fresh fragrance of mushrooms .

Even Zhao Fuyu didn't dare to imagine what kind of wonderful taste that kind of taste would gather when it was continuously fused and released.

Just a little bit more to construct the rich beauty, and it's almost drooling.

Chop the chicken fir fungus and the cold fungus, fry the chicken fir with tea oil first, and fry the aroma, then add the cold fungus, fry the water vapor, add a little ginger, and then stir the fermented bean curd into a sauce and pour it in. Then put paprika.

Continue to stir-fry until the mushroom sauce starts to spit out oil, and a layer of fat begins to float on it, then you can add the milk cheese into it, and immediately turn off the heat and keep stirring.

After it is fully integrated, it can be sealed and packed.

This kind of mushroom sauce will be sealed with a layer of light golden tea oil on the upper layer. As long as the excess air is discharged, it is not a big problem to store it for a year or a half. After one to two months of cellaring, the amino acid substances inside Will grow like crazy.

The taste at that time is simply unimaginable.

It can be said that when Zhao Fuyu finished this mushroom sauce, the rich and rich taste had completely conquered everyone in Yezhonghuo.

They never thought that a sauce could do this, and the flavor combined with other things, not only can be added when cooking, but also can be used as a base sauce to add flavor when making pasta and pizza.

When Cerendio also appeared in front of this jar of mushroom sauce and was very curious, the outcome was already self-evident.
(End of this chapter)