Gourmets in the Heavens

His eyes were shining brightly, Wang Donglai couldn't sit still, because there is a legend in Yaozhou, whoever can reach the level of invincible, then he has the possibility of becoming a chef.

This is much more terrifying and amazing than the so-called Heavenly King Seed!

"Superior level, it is super level!"

"I didn't expect Chef Zhao Yougan to show a super-level brilliance when just one dish was not finished!"

Minako Uemiya's voice always sounded at the most appropriate time.

It also made Zhou Tianxing, who was immersed in his own cooking, raise his head in shock.

Teeth pressed loudly.

"Impossible, I won't lose, I won't lose!"

The more excited he is, the more stable his hand movements will be. As long as he doesn't make mistakes, it is impossible for him to lose in his cooking.

But the astonishment in Zhou Tianxing's eyes could no longer be suppressed.

...

Looking at the golden chicken soup, Zhao Youqian let out a long breath.

"Finally...my practice in Zhutian Pavilion was not in vain, the rest is the final step!"

No one thought that after the chicken soup was finished, Zhao Youqian would directly pack it in an iron basin, and then put it into the super-fast freezer.

Then he began to put the prepared cabbage heart into the frying pan. After it was slightly boiled, Zhao Youqian put the cabbage heart into a casserole, added sea salt, and the vegetable broth that was boiled before, and then covered it , Slowly immerse the soup into the heart of the cabbage.

Just let the casserole boil once, then turn off the heat, just wait for time, let the cabbage blend into the most perfect taste.

And this step is completely different from the cooking method of boiled cabbage, or in other words, from the time of freezing, it has already deviated from the cooking method of boiled cabbage, which made the judges and audience present at a loss.

"What the hell is he cooking?"

Seemingly sensing the gazes of everyone present, Zhao Youqian, who was already resting, raised his eyes and looked around, showing a hint of a smile.

"I call this dish... Setsuna Fanghua!"

Chapter 43 Two-person battle. A moment of youth, a thousand years of glory

"Sunny Fanghua?!"

For a while, people in the auditorium were talking and whispering, as if they had never heard of such a dish.

And Nakiri Senzaemon just muttered the name of this dish, not knowing what he remembered.

"What a poetic name, it must be a wonderful dish."

It is different from the male judges guessing what the finished product revealed in the name of Zhao Yougan's dish will be.

Sister Qian Biao showed great interest in this eye-catching name.

It's just that in the world of gourmet food, no matter how beautiful the meaning and name are, the taste of the food comes first, so the commotion caused by the name of Zhao Yougan's dish soon stopped.

Since Zhao Youqian had to wait for the chicken soup to be completely frozen, everyone's attention was on Zhou Tianxing who was cooking the final dishes.

As the fire ignited, Zhou Tianxing became more stable the closer he was to the final finished product.

Being able to become the sous chef of the main restaurant after Chen Mapo studied art, and by the way, also serve as a teacher, is enough to show that Zhou Tianxing's talent is absolutely extraordinary.

Considering the changing tastes of modern diners, the kapok tofu used in the past has been replaced with inner fat tofu. Because of this small step, more care must be taken when making the whole dish.

Because once the tofu is stir-fried, it is extremely easy to break, and if the tofu is broken, the shape and color of the whole dish will be greatly damaged.

For this reason, after Zhou Tianxing carefully cut the inner fat tofu, he first put it into a pot of boiling water bubbling over a low heat, and cooked it with dragon scale rock salt. It won't break too easily when stir frying.

While paying attention to the appearance of inner fat tofu in the water pot, another part of Zhou Tianxing's attention was on the oil pot that had been fried for a while.

After being stewed in beef broth, the taste and appearance of soybeans have completely changed. After nearly ten minutes of frying, there is a burnt feeling similar to meat that has been stir-fried at high temperature.

Especially the flattened soybeans are like a piece of minced meat, because it is cooked with the broth, the taste permeates, and the aroma of deep frying also has a touch of meat fragrance wafting out.

In a daze, it seemed that a pile of minced beef was really being soaked and fried.

His nose moved, and Zhou Tianxing knew that it was time for the fire. If he continued to fry, all the water in the soybeans would be dried up, and the taste would change instead. Only this kind of crispy outside but a little bit of meat remained in the inside. The taste of soup, this is the most suitable time!

Turn up the heat until the oil temperature rises to [-] or [-] degrees, then Zhou Tianxing scooped up all the soybeans with a colander.

Only under such a heat, the fried ingredients will not have oil residue, so that they will be greasy or oily after eating.

Also after cleaning the wok, put the tea oil in the wok, sauté the onion, ginger and garlic until fragrant.

Immediately, a puff of smoke mixed with the smell of fire and onion, ginger and garlic rushed into the venue. A tablespoon of bean paste had been chopped with a knife in advance, and the fine bean paste was put into the pot to revive the soul of Sichuan cuisine.

The aroma of red oil rushed out of the wok, and it was only a matter of turning the spoon. It seemed that only the smell of Zhou Tianxing's dish was left in the scene.

“It is indeed one of the most overbearing Sichuan dishes!”

Wang Donglai, the special chef of Yaozhou, couldn't help showing a bit of admiration, at least Zhou Tianxing's skill in making Sichuan dishes is enough to amaze him.

It seems that the spiciness is not enough, the addition of a spoonful of ground chili powder suppresses the aroma of the bean paste a bit, and a strong spiciness begins to permeate, and it is at this time!

The boiled inner fat tofu is here!

The contact of water and oil, even just for a moment, is enough to ignite a fire!

'Zi la!coax! '