Gourmets in the Heavens

Every movement, every detail is natural, but it just makes people unable to see any discord or mistakes.

Obviously, when the diced meat is whipped, it seems very simple and not fast, but the color of the meat, the gaps in the balls, and even the elasticity have reached the most perfect point.

If you really have to be picky, then Tan Fangti’s cooking looks too standard, there is nothing special about it, and I can’t see where to add my own creativity, or simply replace the original Yangzhou with dreamy ingredients. A simple replacement of the ingredients in the stewed lion's head.

However, Xie Wenyuan also knew that this was impossible, the successor of Tan Jiacai would not just be a stickler!

And if that guy Meng Xinghe can have the confidence to suppress the other contestants, and he won the first place while passing the special assessment, it means that Tan Fangti has really stepped into the critical point that surpasses almost all the special chefs. !

If it weren't for Zhao Youqian's mastery of the heart of cooking and the way of offering sacrifices, Xie Wenyuan is not sure how much chance he would have of winning.

...

A pot of water on the lowest heat, this is the secret to making meatballs and making them tender.

When the water is cold, put the meatballs into balls and put them in the pot, then heat them on the lowest heat, and slowly soak the meatballs, so that the taste of the meatballs can be preserved, and the gravy can be preserved, and it will not be boiled by boiling water destructive form.

It can be said that Tan Fangti has used all methods to shape this special lion head. How not to destroy the flavor of the ingredients and how to keep the shape and color of the lion head are all small details.

Maybe you can't see it in general, but when the final product is finished, the taste of those details stacked up is enough to surprise everyone.

Tan Fangti moved the hand that squeezed the meatballs a few times, and it looked a little clumsy, but every time the other hand grabbed the spoon and sent the formed meatballs into the water pot, an almost perfect round meatball Just floated on the water.

After a while, a dozen or so meatballs of the same size and wobbling floated on the pot of clear water.

It was also at this time that the audience who didn't understand what a lion's head is, saw the appearance of diced meatballs on the meatballs in the water pot, and finally understood the reason.

Putting the meatballs into the pot does not mean the completion of this process. On the contrary, we must be more careful now, increase the heat a little bit, but it still looks like a mother fire, and then put some scattered meat, protein mature products and so on. Skim off the froth and wait patiently for the meatballs to mature.

In order to maintain the balance of the taste of the meatballs, each meatball must be taken out of the pot when it is just ripe, and it cannot be soaked any longer. The proportion and effort involved are only the foundation of the official cuisine inherited by Tan Fangti. Only then can it be done.

The time and temperature of each ball into the water are different, so the time for each ball to come out of the pot is also different. Only Tan Fangti carefully observes and scoops out each ball, which can ensure the most basic consistency of the dishes. .

And the taste of the finished product.

When these are of the same size, they appear white and tender, and occasionally you can see small dots of golden-yellow oil residue rotating in them. The lion heads are all put into the small cooking pot. It seems that they have been boiled for a long time. The white dashi has already reappeared, too!

The dream ingredient of four-flavored winter melon has finally appeared again.

With the thick white broth, pieces of fresh winter melon with four flavors are added into the small cup again.

After all the broth and freshly cut four-flavored winter melon are put in, wrap the opening of the small cup with high-temperature-resistant plastic wrap to prevent water vapor from infiltrating, put it in a steamer, and steam for an hour and a half.

At this moment, it can be said that the usual stewed lion head has been basically completed.

But since Tan Fangti said he wanted to solve the problem with oil residue, how could he complete this dish in such a simple way?

The stewed lion's head actually needs to be steamed for two hours, and the secret of the remaining half hour is in his next cooking.

But when Tan Fangti was about to continue processing the four-flavored winter melon, a crisp bell rang suddenly.

'Jingle Bell! '

The two-hour assessment has already started, and finally someone chooses to serve!

Even people who are immersed in the cooking will notice this kind of movement, but some people have divided their efforts, and some don't care who is the first to finish the cooking.

At this time, on the big screen, a man with food walked confidently towards the judges' seat.

The dishes put down also had a unique shape and color, which aroused heated discussions among the audience.

It's...England player, Lanster!

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Some people may appreciate this primitive style, but for the dragon chef of red wine, this kind of cooking seems a bit too rough.

The stomachs of the sheep that were cut apart are filled with stuffing, and after being tied together, they look like small meat balls. Even if the size has been modified, it is not as huge as the original version, but it is still the most famous dark dish in England'ha Guice' look.

Even though he had already thought that the English player was making this dish, the red wine still didn't expect that this guy didn't change much, and he just served it in a daze.

I don't know if it's because I'm too confident in my cooking, or if I'm just out of my mind.

It's not that no one has come up with a strange move in the special assessment items. The problem is that in the case of a strange move, you have to make enough amazing changes.

Now from the most basic appearance, Lanster's changes to Haggis are not so prominent, which is also a bit surprising to Red Wine, this notorious dark cuisine, unexpectedly does not carry out the transformation of appearance.

That is, there is great confidence in the dreamy ingredient of juicy sheep, or are all the changes in Lanster in the stuffing?

As the chief examiner, one has the power but also the obligation. Even Haggis, who looks rather strange, must taste the red wine as long as it is presented by Lancet.

As a result, the shape is like a sheep stomach wrapped in an unknown indentation, and the dish drenched in yellow-green sauce was picked up by red wine and put on the plate.

Fortunately, Lanster finally thought of making a slight change, not the whole sheep stomach like the original Haggis.

After being deep-fried, it becomes the viscera like sheep stomach oil residue. After being soaked in ice water, it shows a special sense of expansion. After being cut into four sections, the stuffing is stuffed in to seal the two sides. Then roast, and finally simmer.

There seems to be a slight change in the process of making it, and it seems to have a taste of Yaozhou cuisine, but whether it has really changed, the red wine knife cut through it will explain everything!

The scattered golden light also caused a change in the expressions of many audience members present who knew what Lancet cuisine was.

Because it is extremely rare for a dish like haggis to be of premium quality, but red wine is not surprised by this.

If a chef who can participate in the special assessment fails to do even the most basic points, then he can directly announce that Lanster has failed the assessment.

However, it is obvious that this haggis stuffing with juicy lamb is not the same as the traditional haggis. The spices inside are not mixed together. The auxiliary material oatmeal and the like.

Instead, it seems to be separated and stacked layer by layer. The fresh and tender lamb is on the outermost layer, then oats, then spices and onions, and the middle one is the lamb small intestine that has also been deep-fried in the pan, like oil residue. Haggis.