Gourmets in the Heavens

This is a special oil called brown rice oil in Dongying. It uses oil extracted from rice bran and rice germ. It is rich in unsaturated fatty acids, phytosterols, and vitamin E. Far higher than other edible oils.

More importantly, it has a high ignition point. It is much healthier than ordinary oil for frying and stir-frying. It also has a light taste and only has a slight rice fragrance.

It is precisely because of this that Zhao Youqian chose this oil to make his core part of glutinous rice!

A small half of the dried abalone and dried scallops were placed in a special bowl, apparently for other purposes, while the remaining dried scallops were directly scattered by Zhao Youqian's hands, and the dried abalone was cut into grains like rice grains of crumbs.

"fry?!"

To be honest, even Nakiri Senzaemon didn't expect Zhao You to do this move, and even Seiichiro Kohira showed a look of surprise.

"The best dried seafood is cooked to perfection, yet it's fried??"

"What kind of treatment is this?"

These two well-informed chefs were all shocked, not to mention the students of the Pole Star Room present. At this time, Nakiri Erina, Alice, and Kurokiba Ryo also stood directly. When they got near the kitchen, although they were not far away from the people in the kitchen, their eyes were fixed on the two cooking people without letting go.

In particular, most of their eyes were on Zhao Yougan who was about to start frying the excellent quality dried seafood in his hands.

Xing Ping Chuangzhen has already started making char siu pork in the oven, but he is also free, waiting for the time to come, brushing the sauce for marinating the char siu pork, and honey water.

So he held the time timer in his hand, and turned around to see what kind of strange moves his brother Yougan was planning to do!

At this time, Zhao Youqian has already tested the oil temperature in the pot. Unlike ordinary vegetable oil, even if rice oil is heated for a period of time, nothing can be seen on the surface. He can only test it with chopsticks. Only when the air bubbles appear, can the oil temperature geometry be judged.

'It can't be too high, if you include these dry goods, it will lower the temperature of the oil...almost! '

Looking at the fine bubbles that appeared continuously, but they didn't seem to appear in a series, Zhao Youqian nodded.

Although they all need to be deep-fried, the dried abalone obviously must be put into the pan first. He needs the abalone to be deep-fried until it is hard and crispy, so it should be fried from medium to low temperature.

He put those fine-grained abalones into the pot, and the whole oil pot began to boil, and the originally golden rice oil was soon stained with a faint light brown.

However, because the oil temperature is not high, the sound of oil bursting like rain is not too much. On the contrary, after entering the oil pan, because of the rapid evaporation of water vapor, it starts to become less and less.

And the fire under the fryer didn't turn to medium or even medium-low fire in order to maintain a constant temperature in the fryer like ordinary fried things, but it still raised the temperature in the fryer with high fire.

"This taste!"

Because it is made of abalone, there is a faint fishy smell. After deep-frying, this fishy smell becomes more and more obvious, but it gradually begins to transform into a unique smell that only good abalones have. Strange fragrance.

People with a well-developed sense of taste must not have a bad sense of smell.

Nakiri Erina was a little hard to accept this taste at first, but after a few seconds, she felt as if she had entered a market full of seafood and countless seafood floating around.

"Unbelievable, how could there be such a change?"

Erina stared at Zhao Youqian with wide eyes. She already knew that this was a competition, and never thought that Zhao Youqian would win. After all, Seiichiro Xinghei was already Lin Chef.

But at this moment, seeing that Zhao Youqian's use of this method actually inspired the flavor of dried abalone, her determination...was shaken!

Chapter 18 Seven Flavors Glutinous Rice

"Okay... what a great idea!"

Standing behind Erina, Nakiri Alice acted like Zhao Youqian as if she saw another world.

On the contrary, Kurokiba Ryo didn't say much, but the strange light flashed in his eyes already represented his surprise at Zhao Yougan's method.

In fact, for Yaozhou cuisine, it is not uncommon to use boiling oil to make dry food, but it is very rare for dried food that has already been delivered to be fried again.

On the contrary, Seiichiro Kohei showed a pensive look.

'Oil?fry?What if it's not just cooking... but sauce?Sauces mixed with glutinous rice? '

"XO sauce?!"

It's not just him, because of Zhao Yougan's relationship, Marui Zenji, who is proficient in many Yaozhou cuisines, thought of something just a step slower than Xinghei Seiichiro, and exclaimed.

"Although the ingredients are different, this method is very similar to making XO sauce!"

As a kind of sauce that is quite popular in the south of Yaozhou, especially in Cantonese and Xiangjiang dishes, these students present have also been exposed to it, and now they can smell the smell in the air.

Although the scallops, which are the same ingredients as in XO sauce, have not yet been put into the pan, the fishy smell that is unique to the fried seafood has already made their memories come to the fore.

Only at this time did everyone realize how powerful Marui Zenji is. This strange cooking technique can actually be found. part of his cooking.

Even Nakiri Senzaemon couldn't help but take a few more glances at this seemingly unremarkable little guy.

He also didn't expect that there would be such a rough jade in Ji Xing Liao. He didn't seem to have much talent, but all his specialties were in his head. If he designed a development path for him, the super class would not be the end of him.

Thinking of Zhao Youqian's people in Jixingliao, besides Xinghei Chuangzhen and Tian Suohui, he is the one who cares most about this Marui Zenji, and Nakiri Senzaemon probably knows the reason now, he has this potential!

It's just that Zhao Youqian, who has been discussing the center, ignored their topic, but focused on the work in hand without any distraction.

When all the dried abalones began to show a hard feeling like a biscuit, Zhao Youqian knew that it was time to add another thing, which was dried scallops that Zenji Marui could see.

Like scattered flowers, put the dried scallops into the oil pan in a circular motion. The temperature of the oil pan in front of Zhao Youqian is already very different, and there is a fierce "cracking" sound even accompanied by hot oil splashing The case of ejaculation.

This is also because the water contained in the dried scallops evaporates in an instant under the continuously rising oil temperature, which looks scary. In fact, as long as the pot cover is used to cover it for a while, the water vapor will evaporate.

On the other hand, the onlookers couldn't help but take a few more steps back when they saw such a violent movement in the frying pan.

Don't say that everyone is a chef. You shouldn't be afraid of frying pans. This is a basic risk-avoidance reaction, and it has nothing to do with whether you are a chef or not.

"Di da da da"

As the water vapor gradually disappeared, the movement in the oil pan became smaller and smaller. Only then did Zhao Youqian step forward and use chopsticks to stir the dried scallops. Under the high temperature, the dried scallops soon became crispy.