I have a restaurant in Dong Ying

Chapter 441 Three Methods and Three Baptisms
Distilled alcohol may represent a concentrated and highly concentrated expression of advanced productivity to the people of Ghost Slayer.

Top-grade sake is still a top-level luxury item, which is evident.

After all, for real high-grade sake, distillation to make the wine clear is only one aspect of the matter, as well as the aroma, ingredients used, and water quality used are all different.

Zhao Fuyu did not use such high-quality sake as raw material to make this cherry wine. After all, the characteristic of sake itself lies in the word "clear".

If it is processed again, it will lose this cleanness.

It is better to use turbid wine as raw material.

At this time, Zhao Fuyu produced a set of distillation equipment from the Diversity Restaurant.

This is countless times better than the best that Ghost Slayer World can get today.

Just a vacuum distillation and layering is not something that can be produced in the current Ghost Slayer World.

For a long time, Zhao Fuyu has never rejected the benefits of modern technology for cooking, and he has even absorbed the concepts related to molecular cooking released by Nakiri Alice when he was a professor.

Constantly learning the changes brought about by today's more advanced technology to cooking.

It’s just that the core of what he upholds is that no matter how many convenient things are used, the taste and heart are the greatest enjoyment that cooking can bring to diners.

If it's just pure novel taste and visual impact, without these core things, then molecular cuisine must have gone astray.

It is necessary to examine the existence of molecular cuisine from the beginning.

On this point, when pointing out Nakiri Alice, he also pointed it out bluntly.

As for whether this girl who also has Nakiri's blood can understand, Zhao Fuyu doesn't know very well.

However, Alice seemed to pay more attention to the basic training that Zhao Fuyu asked for, which was completely unnecessary for her.

Even this set of distillation equipment was specially exchanged by Zhao Fuyu from the gourmet system after Alice told him about it.

It can not only distill alcohol, but also distill many other things, which can be integrated into cooking, and can show a different taste.

This time it was used to refine these turbid wines, which was considered overkill.

Of course, it's not just as simple as refining turbid wine.

In fact, Zhao Fuyu went to the cherry blossom tree specially, picked up a large basket of cherry blossom petals, washed them and mashed them, and then extracted the juice from them. It's cherry blossom juice.

The two liquids were heated at the same time, and the condensation dripped into the same jar.

This is Zhao Fuyu's first method of brewing cherry wine.

Distillation!
The color of the cherry wine at this time is not particularly pure, and it still has a slight aroma of cherry blossoms, but it is not too strong. This is also a normal thing.

After all, it is distilled and condensed water, even if it has the smell of cherry blossoms, it will not be strong. When it is mixed with the same condensed wine, it can only be regarded as slightly contaminated with some cherry blossom dew when it falls into the wine jar.

In fact, it doesn't really change much of the distilled wine.

On the contrary, it is a distilled liquor mixed with many different domestic liquors, and its own flavor is extremely prominent, which is not a bad thing.

It’s just that to balance this kind of flavor and make the aroma of cherry blossoms the mainstream, then other methods are needed to achieve a fusion and prominence.

Distillation and condensation are just the first step.

The next thing is the second method that Zhao Fuyu thought of, extracting the aroma of cherry blossom essential oil!
In the form of incense, the aroma of cherry blossom essential oil is blended into the wine jar, and then the mouth of the jar is sealed.

Slowly let the smell of cherry blossoms penetrate into the liquor.

In fact, this method does not only impregnate a taste in the liquor, but also brings a hint of the aroma of cherry blossoms to the various flavors derived from different turbid liquors.

Only in this way can the fusion of cherry wine be completely completed.

However, this kind of cherry wine, even if it is finished, tastes too shallow and restless, lacking a trace of precipitation.

The rest still needs to be cellared.

Naturally, it was impossible for Zhao Fuyu to let this bottle of cherry wine cellar for a long time, but he used the soil under the cherry tree that was already soaked with the fragrance of cherry blossom petals, and then used cultivation equipment to assist.

Zhao Fuyu can still do it by hiding it in the cellar for two days.

At the same time, use the method of the spiritual kitchen sacrifice, and add resonance with the earth veins.

Let it have the flavor of cellaring for half a year, and it can barely be done.

This is the third method of brewing cherry wine, Tibetan!
It can be said that after the baptism of these three consecutive methods, even ordinary bad wine can be turned into a very special top-grade cherry wine.

It's even a top-quality liquor that has never been seen in the world of Ghost Slayer.

Don't say you have tasted it, you haven't even heard it.

Cherry blossom wine is naturally known, and there have been many similar methods of using flowers into wine since ancient times.

But the cherry blossom wine in the general sense is still very different from the cherry wine that Zhao Fuyu wants to make.

To put it bluntly, cherry blossom wine is still fermented with petals, which destroys the original flavor contained in the petals, leaving only a trace of aroma accompanied by alcohol, which may not be able to retain the floral fragrance that should exist in many cases.

And Zhao Fuyu used this method of three methods and three immersions to completely integrate the fragrance of cherry blossoms into the wine, and completely remove the dryness of the wine, leaving the original flavor blended with the flavor of cherry blossoms.

It can be said that even if Zhao Fuyu were to make this jar of cherry wine again, it would be impossible to copy it.

Because of the turbidity of the raw materials, it is impossible for every family to brew exactly the same wine.

This is the particularity of cherry wine, the type of wine that Zhao Fuyu conceived may have a similar taste, but the details are completely different.

"This wine is excellent even if it is drunk like this."

"But if it is served iced."

"The flavor can be improved by two points!"

Although Zhao Fuyu is not good at drinking, he doesn't have much interest in drinking.

But it doesn't mean that he doesn't understand wine, nor how to release the flavor of wine more.

Just because you don't like it or you're not interested doesn't mean you won't.

Matsumoto Ranju, who is greedy for wine, felt the aura of peerless wine the moment Zhao Fuyu took out the cherry wine.

Taking the cherry wine with both hands, a beauty mole on the charming face seemed to have a little more charm, and the trembling pair of waves, accompanied by a deep exhalation, made people dazzled.

After being sealed by Zhao Fuyu's means, there is no smell from the outside of the wine jar.

But for wine country gourmets like Matsumoto Rangiku, it seems that such a blockade doesn't make any sense.

At the very first moment, she had already noticed what level of fine wine was contained in it.

It can be said that this kind of cherry wine may be the most wonderful wine she has ever come into contact with.

"It seems that your restaurant is still very powerful."

"I thought it was just cooking, but I didn't expect that brewing can also be done."

At this time, Matsumoto Ranju will not be unsealed, this jar of wine is very cherished just looking at it.

But after staying here for two days, she can be sure that this is indeed another world.

"So."

"See you next time, Ms. Matsumoto."

After waving his hands, Zhao Fuyu knew that it was time for Matsumoto Ranju to leave, so he didn't say much.

Just like a restaurateur sending a diner off.

One point of intimacy, one point of grooming.

Just watched this god of death with an extremely hot figure disappear from his field of vision.

And soon, he will leave this world
(End of this chapter)