Gourmets in the Heavens

Different processing seems to indicate that two completely different flavors are coming.

Seeing that the two bowls of pure soup were starting to freeze, Zhao Youqian also started his other processing, because the two bowls of soup that would be frozen soon would not wait for him for too long.

Pork and beef, which were the first ingredients, were soon brought to the cooking table. This time, Zhao Yougan used ingredients that few people would use. Even Yaozhou cuisine gradually replaced its existing ingredients with other things.

Net oil!

This is actually the mesentery of the pig, which is a network of fat accumulated in the muscle crevices or abdomen of the pig.

In Yaozhou cuisine, it is an ingredient often used in deep-fried food for wrapping.

However, with the development of the times in recent years, this kind of food has gradually withdrawn from the mainstream sight because of its high fat and cholesterol. After all, even if it has gourmet cells, not everyone can digest so many high-fat and high-energy things.

Controlling the ingredients eaten has become a last resort.

However, the net oil in pork and beef is different. Not only is it rich in unsaturated fatty acids, it also has a special fragrance, and the most important thing is that it is easy to force out a large amount of fat after frying, forming The so-called oil residue.

Originally, he was still guessing what Zhao Yougan would use to wrap these ingredients, but Xie Wenyuan finally relaxed when he saw Zhao Yougan holding a knife and easily cutting off three pieces of pork and beef net oil.

With these ingredients on the field, the stacked taste, if he still loses to Tan Fangti, it means that the successor of Tan's family cuisine is no longer a special chef.

There is no point in continuing to compete...

Both sides are lost!

The blade of the knife gently cut across the oily part of the belly of the dolphin and cow that unfolded like a spider's web. Zhao Youqian's knife was very careful.

Don't look at this net oil as if it is very big, but it is actually frighteningly fragile. If it is not good, it may melt at room temperature.

After taking it off, put the net oil carefully into ice water to freeze it, so as to prevent the net oil from being damaged during the final cooking, and also let the inner filling part leak out.

Although Zhao Youqian, who pays attention to details, does not have obsessive-compulsive disorder, he is almost there.

It is impossible for him to serve dishes of inferior quality to the diners.

...

On the other side of the auditorium, among Tan Fangti's team, there was a person looking at Zhao Youqian's cooking with a worried expression.

"It's hard to win..."

When Wen Ti heard someone speak, she turned her head suddenly, but suddenly showed a look of surprise.

"Yes Yes..."

The person who suddenly entered the VIP room frowned, even if it was only a trace of anger when he looked at Wen Ti, there was no other sound in the entire VIP room.

"Be quiet, I'm watching the art of cooking!"

...

"A stack of triple oil residue flavors?"

Red wine was on the judges' table, so he was naturally impressed by this little guy with strong food luck, especially after taking a few more glances, he was quite surprised by his cooking structure design.

The three dreamy ingredients all have to show their respective flavors of oil residue, and then they have to be fused. Zhao Youqian's bold idea is very risky.

However, the layered stacking of these three oil residues alone is enough for Zhao Youqian to pass this special examination.

The remaining question is whether the degree of flavor fusion of these dreamy ingredients can pass the test of the harsh mouth of red wine.

Knowing what Zhao Youqian wanted, Hongjiu also showed a noncommittal smile.

'Can the broken piece of the guy actually make such a big commotion in Yaozhou? '

"It seems that the functions of those things are still beyond our expectations... Mr. Director..."

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

Zhao Youqian's side is in the final stage, and has even taken out the net oil for frying as the last ingredients for wrapping, but Tan Fangti's side seems to be even faster.

The stewed lion head that has been steamed for a while is still in the steam pot.

He took out another pot, ready to add the final highlight to his cooking, which is also the biggest difference between his cooking and the usual stewed lion head.

The theme of oil residue and the perfect combination of two dreamy ingredients will be used as the finishing touch!

Like the pure soup made by Zhao Youqian, what Tan Fangti makes is also soup!

However, compared to Zhao Youqian's cooking, it is not surprising that Tan Fangti's final taste and sublimation level will be placed on the soup.

If the lion's head meatball is a solo movement of the dreamy ingredient ham and black pig, then the four-flavored winter melon used several times in the soup is an invisible supporting role.

But if it's just a supporting role, this dreamy ingredient with complex and elegant flavors will be wasted.

Zhao Youqian wouldn't use fantasy ingredients like this, and Tan Fangti naturally wouldn't do it either.

...

A spoonful of fried ham black lard residue and lard is scooped out and put into the pot.

A simple pot of minced ginger is used to remove the little raw taste left by the following ingredients.

The four-flavored wax gourd, which is sliced ​​as thin as a lady's mask, is put into the wok when the lard heats up slightly and a little white smoke comes out, followed by bursts of rapid frying.

The scorching flames soaked the cooking table, and the flames soared into the sky, and completely removed the raw taste of melons, a fantasy ingredient such as four-flavored winter melon.

Then put the clear soup into the pot, not the thick soup boiled with ham, black pork and pork bones, but the soup in which the lion head meatballs were slowly soaked before, and the foam was removed. Clear water for flowers.