Gourmets in the Heavens

This is the most marinated seasoning for Cantonese-style barbecued pork.

Ignoring other people's questions, Xing Ping Chuangzhen put the slapped plum meat with broken tendons into the marinade, and kept squeezing it with his hands, trying to fully integrate the sauce into the meat. After five minutes, I washed my hands and was ready to handle the grilled char siew later. I needed to spread honey water on it.

The ratio of one to two, add honey and water, and then stir to melt, the preparation of the barbecued pork is basically completed.

At this time, the steamed taro is basically completed. Let the steamed soft taro cool down, press it into a puree with a spoon, add some cream to increase the emulsified taste, the double filling in Xingping Chuangzhen creative siu mai One of them is already done.

On the other side, Seiichiro Xingping, who has faster hands and feet, has already started the process of wrapping siu mai and preparing to cook it.

I saw that his wrapping technique is also very special, using a bamboo stick to place a layer of meat filling, a layer of vegetables, and then a layer of meat filling, only put it on half of the dough, and then wait until all the meat filling is placed , then fold the other half of the dough upwards, squeeze it with both hands, and a siu mai will be formed.

It is said to be siu mai, but it is a bit like dumpling with ingot belly. It has thin skin and big filling, and there is no seal on the top. It seems that a similar method is used to make siu mai.

One cage, two cages, three cages, and soon five cages of siu mai were put on the pot. Not only was the four-color dough made by Seiichiro completely used up, but even the fillings were not extra.

The rest is just a matter of time and the natural accomplishment of steam.

The serious look on his face disappeared the moment the cooking was finished. Xingping Seiichiro walked out of the kitchen without putting down the turban, but went directly to the living room, looking at Zhao Youqian.

"It's your turn!"

After relaxing his muscles, a smile appeared on the corner of Zhao Yougan's mouth.

"I don't know, this time, you won all the wins, or I won a victory!"

Seiichiro Xinghei, who has not withdrawn from the Shura state, has an arc at the corner of his mouth, no matter how you look at it, he looks like a shark with its mouth open waiting for its prey to enter.

"That depends on how far you can do it!"

At this time, everyone realized that the match against Xingping Chuangzhen was just an appetizer, and Zhao Youqian's match against this new Lin chef would be the real feast!

No wonder this guy has no intention of dealing with his son at all. His real opponent is not Xing Ping Chuangzhen, but Zhao Yougan, a super genius who is considered to be only one assessment away from being a special chef!

Standing in the kitchen, Zhao Youqian began to close his eyes and adjust his breathing. The first method of meditation, the "breathing method", had already been penetrated into every moment of his life by him, otherwise his physical breakthrough would not be so easy.

But when he got here, he seemed to have returned to the time when he first finished his meditation and challenged Seiichiro Xingping.

Adjusting his breathing... Gradually, the only sounds Zhao Youqian could hear were his own breathing and heartbeat.

"Hoo, hoo" "Boom boom, boom boom"

Just when he couldn't even hear the last sound, he started moving!

He closed his eyes and began to knead the dough, only to see the audience dazzled for a while.

The super strong white case skills are undoubtedly revealed, and even the simple ironing of noodles makes them feel a strange beauty.

The hands kept kneading the dough in a circle. The freshly ironed dough was quickly kneaded into a perfectly smooth shape, and a faint aroma of flour had penetrated from it.

At this time, Zhao Youqian opened his eyes.

This time, what he wants to make is completely different from the usual meat stuffed siu mai... glutinous rice siu mai!

The glutinous rice that needs to be soaked in advance has just been washed and soaked, but Zhao Youqian is not in a hurry, because this is exactly what he needs.

After washing twice, Zhao Youqian started to process other ingredients, and some of them were just taken out, which surprised many students of Jixingliao present!

-------------Chapter Dividing Line---------------

"Dried scallops, shiitake mushrooms, shrimps, corn, green beans, Jinhua ham, abalone, sea urchin, why are there red crabs?"

Some of the ingredients that Zhao Youqian got out of the kitchen were from Jixingliao himself, and some were brought by the car from Nakiri Senzaemon.

Knowing that there will be a competition between them, how could Nakiri Senzaemon not prepare?

Instead, returning to the resting position, Xingping Seiichiro only needs to pay attention to the cooking time of his siu mai, and he can tell at a glance what Zhao Youqian is going to make.

Although he took a lot of seafood ingredients, in fact, the main focus is still to make the glutinous rice full of umami, so it should be a festive food in Yaozhou, southern Fujian, mainly red rice cakes!

'Give up on making the dough, but focus on the filling?Sticky rice...'

After all, Seiichiro Xingping has traveled to many countries, and Yaozhou has not let it go. Naturally, he knows a lot about the types of siu mai in Yaozhou, and he has some experience with dishes such as red rice cakes.

But whether the balance between the two can be combined depends on Zhao Youqian's own ability.

Regardless of the fact that the glutinous rice siu mai is just an extra layer of skin, whether it can make the flavor of the glutinous rice stand out, and the skin can reflect its own sense of existence, this delicate balance, just look at the fact that Seiichiro Kohei is both the skin and the filling. After doing the work, rather than just transforming the skin alone, the difficulty of grasping the mystery is not very low.

"Stuffing with glutinous rice requires a lot of ingredients to enrich the taste of glutinous rice..."

Seeing the astonishment on the faces of many people in Pole Star Room, Nakiri Senzaemon, as the commander-in-chief of Totsuki and also the teacher, began to slowly introduce Zhao Yougan's thoughts.

"Instructor Yougan's approach is to use various methods to make the taste of glutinous rice more in line with the concept of infusion!"

As the strongest dragon chef who can barely draw with the king of heaven, although Nakiri Senzaemon's usual performance is not very outstanding, even in places other than cooking, he does not seem to be so good at it. A group of people seem to be a little bit unworthy of the name.

But in terms of culinary skills, this strong, old-hearted Demon King of Eater is definitely beyond the comprehension of outsiders.

He even sees farther than Seiichiro Kohei next to him.

"How could boy Yugan only modify the stuffing?" '

Zhao Youqian started to process dried scallops and abalones here. It takes time to soak them slowly. Fortunately, what he got was already soaked, especially abalones. Not to mention that they are all big dried abalones with about seven heads!

The quality of abalone is measured by the number of heads per catty. Generally speaking, four or five heads are the top quality abalone. Seven heads of dried abalone are already a bit extravagant for making this dish. After all, he does not need candied abalone.

It's just that his action was different from what everyone thought. He didn't put the prepared scallops and abalone into the soup and cook it. Instead, he directly boiled a large pot of boiling oil. It is not rapeseed oil or tea oil with a strong smell.

But a unique rice oil, rice oil!