Gourmets in the Heavens

Like the meat floss of seafood, it has a crispy taste, but it has the unique deliciousness of seafood.

The heat of the meeting was just right, Zhao Youqian used a large colander to fish out everything in the oil pan, then poured some cold oil into the oil pan, and turned on a low heat to keep it warm.

The freshly fried seafood here is still in the stage of draining the oil for backup. Here, Zhao You took a toothpick and directly removed all the prawns. His hand is approaching the extreme. He only has one prawn in his hand. In addition Holding a toothpick in one hand, insert and pick in the middle of the shrimp's back, and a complete shrimp thread will be removed.

A pot of fresh prawns has been cleaned up before the oil temperature rises.

And Zhao You didn't stop his hands, and directly poked a chopstick into the mouth of the red crab. First let the big crab rest in peace, and then he used a kitchen knife to chop off eight pieces. The crab body was removed and the internal organs were cut into four pieces. The crab paste was specially packed in a bowl, and the crab claws were smashed and put together with the crab body.

Only the crab shells and crab legs from which the crab paste has been removed are put aside, ready to be oiled with the prawns.

After oiling, the crab should be divided into two parts. This method, not to mention the students present, even Seiichiro Xinghei who had vaguely guessed Zhao Yougan's method was a little confused.

But after the base shrimp and crab shells and crab legs are put into the pan, the oily flowers explode, as if a bomb was placed in the oil pan and exploded.

'bang bang bang'

Almost in the blink of an eye, the entire stove was covered with oil stains.

Zhao Youqian is not afraid of this, while frying, he took a rag to clean the stove, and when the oil was less, the stove was almost wiped clean.

At this time, there is already a strong aroma of deep-fried crustacean ingredients in the oil pan, especially the umami flavor brought out by crab shells and crab legs, which is more intense than the shrimp oil fried by Jiwei shrimp.

Nodding his head, Zhao Youqian knew that this step was almost done, so he directly took out the base shrimp and crab shell and crab legs.

The crab shells and crab legs were specially picked out, served with a small portion of dried scallops and dried abalone, and put directly into the stew pot. A small piece of Jinhua ham was also added, and the soaked dried shiitake mushrooms, Put all the green onion, ginger, cooking wine and peppercorns into it, boil it on high heat, and simmer slowly on low heat. There is not too much water. The purpose is to bring out the taste of these ingredients and blend them into the humble shiitake mushrooms.

For the rest of the time, Zhao Youqian peeled the fried base prawns, put the prawn shells and prawn heads aside for later use, and put the prawn meat directly into ice water to keep the crispy and sweet taste, and remove some of the greasy oil by the way.

At this moment, the glutinous rice was still soaking, Zhao Youqian looked at it for a while, but did not do anything, instead he took out a red sweet potato, peeled it and cut it into small pieces, not too small, but bigger than the soaked glutinous rice several times.

With corn and green beans, all the ingredients he needs are to cut Jinhua ham into pieces, and the preparation work is basically completed.

The oil that fried several kinds of seafood was poured out, but Zhao Youqian didn't pour him directly into the oil pan, but scooped up the clearest part of it into a large soup bowl and set it aside for later use.

It also made Xingping Seiichiro look stunned.

'Is the concept of eight-treasure rice directly used in glutinous rice siu mai? '

"All kinds of ingredients penetrate into the rice through the medium of oil, and then when they are assembled, the taste will be complex and deep..."

But this newly promoted Lin Chef still has a question.

Can Zhao Youqian perfectly integrate the flavors of these ingredients and control the flavor of these seafood?

Chapter 19 Transformation of the four countries, honey into the heart ([-])

"The flavor of several ingredients enters the oil first, and then slowly penetrates into the glutinous rice through the oil, and then the ingredients and glutinous rice are steamed, and then the final assembly is carried out. This method..."

"Is it a seemingly simple ingredient, but behind it is an extremely complicated production?"

Xing Ping Chuangzhen watched Zhao Youqian start to rest, and there was a touch of complexity in his eyes. If his father was showing the balance of creative ideas, then what Zhao Youqian was showing was the most basic thing of a chef. The more simple and inconspicuous!

The real delicacy is poured out by the chef's sweat behind the scenes. The only way to cook is 'diligence'!

Regarding this point, even the people in Jixing Liao felt it, and the discussions among them gradually became less and less.

Don't look like it's just frying and chopping, Zhao Youqian has done a lot of things in a short period of time, just look at the fine layer of sweat on his forehead now.

It takes effort to observe the heat at all times, focus on judging when to start the pot, and pay attention to the heat of the oil pan, so that the oil inside cannot have any peculiar smell, and the heat of the ingredients must be ensured, and the oil temperature must be kept correct.

The mental exhaustion was much more than the actions seen outside. If it wasn't for the cooking of the shiitake mushrooms and the glutinous rice, he wouldn't have the space to rest.

Just when everyone relaxed their breathing so that Zhao Youqian could breathe smoothly in the quiet atmosphere, a series of rapid "dididi" sounds broke the peace of the kitchen.

Noticing that everyone's eyes were coming together, Xing Ping Chuangzhen calmly pressed the timer in his hand.

Then he turned around, put on his gloves, and took out the half-cooked char siew.

'bang'

The moment the kitchen door was opened, the original strong seafood flavor was dissipated, and a barbecue smell unique to char siu began to occupy the kitchen space.

Even Zhao Youqian couldn't help but take another look at Xingping Chuangzhen's side. This kind of smell is rare in Dongying. After all, the barbecued pork cooked here is said to be barbecued pork, which is more similar to stewed pork.

Zhao Youqian hadn't seen this authentic Cantonese-style barbecued pork for a long time.

'The amount of rose dew is just right, and Huadiao has been added to blend the aroma of two kinds of wine... It seems that Chuangzhen has studied a lot! '

Even knowing that they are opponents now, Zhao Youqian couldn't help but nod his head in approval, obviously Xing Ping Chuangzhen has learned the skill of char siu pork.

The semi-finished product in front of him has slightly begun to show a hint of redness that is unique to char siew. Xing Ping Chuangzhen, with a strong aroma, turned over and brushed the sauce of marinated char siu, so that the taste can penetrate into it better, and it can also make the The taste is getting stronger and stronger.

Then put it in and bake for [-] minutes, then turn it over and brush the sauce, bake it for another [-] minutes, then brush it with honey water every five minutes, turn it over and bake it again, until the honey is densely hung on the barbecued pork , this sweet and delicious, rich-flavored honey sauce can be completed!

At this time, Seiichiro Xingping has also closed his steamer and left the hot water to keep warm there. It can be said that his siu mai dish has been completed!

But he didn't rush to open it, but waited for Xingping Chuangzhen and Zhao Yougan to serve together.

Realizing this, Zhao Youqian didn't intend to rest anymore. The shrimp shells and shrimp heads that had already been fried once were put into the pot again, and the rice oil that had been scooped out and fried several kinds of seafood was already full. A light orange-red color, which is also evidence of the crab and shrimp shells that give it its flavor.

And at this time, Zhao Youqian is going to strengthen this taste again!

Put two slices of ginger into the pan, add the peeled shrimp shells and heads, and then raise the oil temperature again, and restart the process of frying the shrimp shells. This time, Zhao Youqian carefully squeezed the shrimp shells for a while until the shrimp heads The shrimp yellow part in the soup is also mixed with shrimp oil, and then all the shrimp shells and shrimp heads are fished out.

This time, these things have finally come to an end of life, and they have all been sent to the trash can.

And the glutinous rice, which had been soaked for a while, was picked up directly, and without any hesitation, it was directly put into the oil pan mixed with several seafood flavors along with the water for soaking the glutinous rice.