The Invincible God of Cooking

Đọc tại sangtacviet.tk

“Phew.” Fang Lin sighed softly, looking at the mousse cake in the mold, just now Fang Lin devoted himself to the production of the cake, just in order not to make mistakes in the cake, this time Fang Lin had to complete an unprecedented dish.

It is also the pinnacle level that he has now exerted with temporary skills.

With the help of the ability of top ingredients and the heart of the chef god, Fang Lin completed this flawless mousse cake, if Mujiu Zhiyuanguo was here at this moment, I am afraid that he would know that this was the cake technique she developed, and more importantly, this method has been adjusted and become more perfect.

“Then do flash freezing.” Fang Lin put this mold directly into the freezer.

“Now comes the cooking of the dishes.” Fang Lin smiled gently, “I should have used my treasure.” ”

Fang Lin directly opened his box, and there were three knives inside, the Blade of Edge, the Blade of Ice, and the Blade of Flame.

The blade of the blade, shining with silver light, seems to be able to feel the sharpness of this kitchen knife, the most important thing of this kitchen knife is to cut the ingredients, without damaging any trace of the broken parts of the ingredients, just as the ingredients will not feel that they are cut.

The ice blade, with a trace of strange white lines, looks like a normal kitchen knife, but staring at this knife, as if you can make people feel a trace of cold overflowing, this kitchen knife can firmly lock the deliciousness of any ingredient, but also can bring a stronger taste to the ingredients.

Flame blade, with a trace of blood-red lines, this kitchen knife looks closely at a flame like a roaring flame, this kitchen knife, can bake the ingredients in advance, with the power of the flame to lock the delicacy.

The three kitchen knives shine together at this moment, as if you can hear the cheers of the three kitchen knives, and the kitchen knives come alive at this moment.

“What kind of kitchen knife is this?” Dojima Silver wiped his eyes, he seemed to see such an illusion, the kitchen knife seemed to have life, but at a glance, it was still an ordinary kitchen knife, but these three kitchen knives looked very delicate and special.

“Is it a knife made of a special material?” Dojima Silver guessed that after all, there are many types of kitchen knives, each kitchen knife has its own purpose, let alone use a certain material to make a kitchen knife, just like some people use bamboo kitchen knives, in order to keep the ingredients from being affected by iron knives.

Perhaps the three kitchen knives in Fang Lin’s hand also have such a purpose.

“First of all.” Fang Lin picked up a pear, and then took the blade of the blade and gently rotated it against the pear, and the skin of the snow pear was directly scattered next to it easily.

It’s as fast as if the skin of Sydney is peeling off automatically.

In this way, after processing a few pears, pick up the ice blade and quickly slice the pear, cut the thick and even snow pear slice on the board, and cut a trace of cold in the ice blade will make the snow pear slice undergo some strong change.

Light the stovetop, put the pan on the stovetop, add butter, and when the butter is soft, add the pears and fry gently, waiting for the color of the pears to change to a certain extent.

“Okay.” Fang Lin watched the color of the pears change to a color, immediately added red wine and sugar, and slowly simmered over low heat to soften, to continuously integrate the delicacy of the pears.

After the pears were simmered and soft, Fang Lin added a little mulberry, so that the mulberries were also integrated into the pear, and now Fang Lin is preparing the sauce of French fried foie gras, French fried foie gras because it is easy, so the processing of each step of the ingredients is particularly important.

Because the gap between you and the others is here, of course, Fang Lin is not only that, he with top ability is enough to play the most perfect state of ingredients, not to mention the help of legendary kitchenware.

“Put in a pinch of salt.” Fang Lin grabbed a small amount of salt and put it in, stirred it gently, and then put the pan aside and covered it with a lid.

This is to make the sauce more perfect for fermentation.

Fang Lin’s technique did not stop, turning the flame of the stove to medium heat, putting another pan, adding a small amount of olive oil, and then adding fresh dried scallops for frying.

Dried scallops are the air-dried products of scallops, but their umami is more excellent than scallops, which is the power of dry goods.

Like some dried seafood, after the baptism of time, their deliciousness will become more and more special, that is, time gives the best delicacy to the ingredients.

Watching the fresh dried scallops being fried to a certain extent, Fang Lin poured a little brandy.

Brandy is a high degree of foreign wine, its taste has an elegant and noble taste, so it is very compatible with French dishes, and the use of brandy, in Western food is also very special, its use can not be used casually, depending on which ingredients are highly matched.

After all, in any case, brandy is a high wine, and there are still some differences from red wine.

There are also many famous brands of brandy, such as Martell, Hennessy, Rémy Horse, etc., and all kinds of foreign wines will carry their special flavor.

That noble and elegant fragrance.

“Okay.” Gently smelling the mellow delicacy of brandy and the umami of dried scallops on the tip of his nose, Fang Lin poured the contents into a small bowl, which would be seasoned for the fried foie gras later.

Fang Lin was ready to season the fried foie gras twice this time, once was the surface aroma, that is, the sauce of brandy and dried scallops, and inside was the delicious sauce formed by Fang Lin just now with various materials such as pear, mulberry, red wine and so on.

Continuing to put on the pan for heating, Fang Lin’s eyes looked at foie gras soaked in cow-milk, after a long time of soaking in cow-milk, foie gras has softened, with a hint of cow-milk milk aroma, the important thing is to remove the fishy smell of foie gras.

Taking out foie gras, Fang Lin took out the flame blade, as if a red light appeared on the foie gras, and then disappeared, and a moment later, several pieces of foie gras of the same size appeared on the board.

If you smell it carefully with your nose, it seems that you can have a kind of foie gras meat aroma emanating, which is extremely tempting.

This is the special role of the Flame Blade, which uses temperature to first enhance the deliciousness of ingredients.

Absorb the cow’s milk on the foie gras, sprinkle with a little salt and pepper, and put Fang Lin directly into the pan.

Now it’s time to fry both sides of foie gras to a golden brown.

“My dish is almost finished.” _

Feilu reminds you: three things to read – collect, push