Gourmets in the Heavens

The temperature of the medium heat remains unchanged, and with the addition of water vapor, the oil pan that was a little bursting at the beginning suddenly becomes the appearance of oil soup and glutinous rice.

Zhao Yougan, who was not worried about too much oil, added white pepper and black pepper powder into it while stirring constantly.

Because this dish needs to add a lot of seafood, in order to reduce the burden that a large amount of seafood may have on the stomach, the pepper that promotes blood circulation and dispels cold is essential. This is also a way to get rid of the fishy smell of seafood and enhance the umami taste.

And Seiichiro Xingping slightly stretched his brows at this time, because this step is very similar to the popular red rice cake in Yaozhou in southern Fujian.

It is called rice cake, but it is not the same type of rice cake. The rice cake in southern Fujian is actually a kind of seasoned glutinous rice, and rice cake is a food made of rice milk like real rice cake.

In southern Fujian, red rice cakes are usually served during weddings or weddings, just to symbolize prosperity.

After the steamed glutinous rice is fried with various seasonings, the red crab is added again and steamed. This is the basic process of making red crab rice cake.

However, Zhao Youqian adjusted the method in the limited time, because he needed to make the glutinous rice filling full of flavor, but he didn't have enough time to soak the glutinous rice, so he used the method of frying, boiling and steaming together.

The glutinous rice, which originally needed to be soaked for four hours in advance, was put into the pot after soaking for less than [-] minutes. There is plenty of hot oil in the pan again.

Under the interaction of the two, the oil on the top can accelerate the heating of the rice in the lower layer, and it can also keep warm, so that the glutinous rice can absorb all kinds of water as much as possible, so there is no need to worry about the lack of soaking time. The portion will inevitably evaporate, and the taste of several kinds of seafood will slowly enter the glutinous rice through the oil on it.

This method is similar to water frying, but also a bit like the old-fashioned steamed rice. Before steaming, it needs to be boiled to cook the rice. Many people present have quietly learned it without knowing it.

It can be said that this method is good for everything, but it is not good for the cook, because it is directly exposed to the fire source, even if the bottom of the pot is soaked with oil, it will still inevitably stick to the pot, and this requires the cook to stir without stopping for a moment , in order to force out all the water, it takes at least half an hour to stir fry.

Even after adding ham, sweet potatoes, corn, green beans and other ingredients, it needs to be stirred for a longer time, but a taste that is unique to this seasoned glutinous rice gradually permeates with this hard stirring, making it more delicious. People are excited!

Even with the sauce and honey, the aroma of char siu pork in honey sauce is not a match for the rich aroma...

"However... there are still big problems in doing this!"

A strange light flashed in Nakiri Alice's eyes, and she spoke softly, which also attracted the attention of the people around her...

Chapter 20 Transformation of the Four Kingdoms, Honey into the Heart ([-]) (Revised)

"So much oil!"

"How do we get in then?"

Nakiri Alice looked at the pot of glutinous rice that was becoming more and more red and issued her torture. Although the oil looks very fragrant, don't forget that it has been fried several times.

No matter how you control the heat, as long as you repeatedly fry at high temperature, there will inevitably be an irreversible smell of fuel consumption.

Zhao Youqian's way of boiling and frying in this way really accelerated the maturation of the glutinous rice and increased the aroma and taste of the ingredients, but the strong oily smell was also an insoluble problem.

At this time, everyone realized this, and turned to look at Zhao Youqian who was still stirring, with a questioning look in his eyes, after all, this problem is really difficult to solve.

However, Nakiri Senzaemon, the dragon chef, answered this question for Zhao Youqian.

"Fire!"

"You all forgot one thing, it is true that frying requires heat, but boiling and frying also requires heat!"

"When frying, if you want to keep the excess oil from entering the ingredients, you must increase the oil temperature, because the evaporation of water vapor will force out the fat in the ingredients, and when frying, leave a layer of enough water to just cover it. For all the ingredients, water is used as a medium to absorb the taste in the frying oil, and water is used to isolate the excess oil smell.”

"During the first steaming, the excess fat is removed by steaming and dripping."

Nakiri Senzaemon looked at Zhao Yougan, who had already started to scoop up all the ripe glutinous rice and ingredients in the pot, and showed a look of approval.

"This method, if the heat and frying skills are not enough, you must never try it. This is a method that will test the heat!"

And Zhao Youqian, who took a slip through the net and continuously fished out the ingredients and glutinous rice, the focused look on his face has already made many people understand why he used this method to make it.

In the face of a Lin chef, if you don't take risks and use difficult methods, can you win with stable dishes?

Just when no one thought that Zhao Youqian could win, only Zhao Youqian believed in himself, and even designed a dish that would win Seiichiro Xinghei from the very beginning!

This gap is not due to temperament or cooking skills, but to absolute confidence in one's own cooking!

"Too...awesome!"

Nakiri Erina, the proud princess, also had to show admiration to Zhao Youqian at this time.

Because she knows how to change places, if she is a member of the competition, she will never have such confidence in her cooking as Zhao Youqian.

Not only Zhao Youqian, Xing Ping Chuangzhen, who always seems to be cooking silently, also exudes the same courage as Zhao Yougan.

This is the courage that only those who have truly climbed to the top of cooking will have!

"It turns out I'm still far behind!"

There was a hint of determination in her eyes, Nakiri Erina is not a discouraged character, since she has seen her own flaws, the next step is to change her, and then... surpass the people in front!

This kind of silent change, Nakiri Senzaemon naturally saw it in his eyes. Originally, Erina's progress was not small. I didn't expect that at this moment, after seeing Zhao Yougan and the others' courage to climb the way of cooking, they would completely change. Those barriers in my heart are broken, even if there is still a shadow, it will not affect Erina to take her own steps!

This is a kind of progress!

As long as you start to move forward, the more you move forward, those so-called shadows will no longer scare Erina, but will become the driving force for her to move forward, and even the accumulation of reaching the pinnacle of culinary skills!

But these depend on Erina's own understanding.

The glutinous rice taken out of the wok has been fully boiled at this time. Among the ingredients of green beans, corn, and ham, the lingering aroma of seafood surrounds it, and the center of the transparent rice grains seems to have a hint of orange red.

At this point, all the ingredients here have not yet begun to season.

This is also the key to get rid of the oily smell in the oil that has been fried several times.

Zhao Youqian shook it off a few times at first, and the remaining oil juice kept falling down at this moment, and then he piled these ingredients that were [-]% or [-]% cooked into a large iron basin.

Salt, pepper, light soy sauce, dark soy sauce, oyster sauce, put down in order, no need to add sugar, because the added sweet potatoes will release the most natural sweetness, and finally put all the fried dried abalone in, and the crispy scallops Put in most of it.