Gourmets in the Heavens

Generally speaking, at this step, the sauce is finished, but Tan Fangti does not.

He kept stirring and heating until all the water evaporated, and the thick soup mixed with water starch became a thin layer of crumbs like shortbread on the pot.

And that's what he's going to use.

After turning off the heat, scrape up all the starch pastry with a small spatula, and then put it in a small dish like salt.

When needed, add it to the soup or eat it with meatballs. This is a new form of dipping sauce, similar to Sichuan dry dishes, but different.

At this point, the last step of cooking the two meatballs is completely completed.

Braised four-flavored lion head and blueberry sauce with triple-flavored deep-fried meatballs. I don’t know who is better, but they all work hard to match the sauce of the main course, which makes many chefs present The eyes of the chefs and cooks brightened.

More importantly, the way they designed dipping and sauces hardly appeared in the general cooking system, and it was obviously conceived by them temporarily.

However, this approach seems to match their cuisine incomparably!

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

For the cooks present, Zhao Youqian and Tan Fangti almost unanimously added sauces or dipping ingredients to the main body of the cooking, which also showed that this kind of icing on the cake has become the consensus of the two of them.

How to go further in cooking with a high degree of completion is a question that many cooks are tirelessly pursuing.

The answer given by Zhao Youqian and Tan Fangti is to make some kind of sauce to match the main dish.

It's not a terribly outlandish choice, but the way the two of them prepare their sauce is different.

This is also the first time that anyone has seen someone choose sauces in such a way, almost in an ingenious way to build these sauces.

In their eyes, the sauce was only used to add bricks and tiles, but in the hands of Zhao Youqian and Tan Fangti, it has become a highlight that is no less than the main dish.

"This pioneering concept may really affect the future cooking trend!"

Xie Wenyuan sees farther than outsiders. The basic structure of the current Yaozhou cuisine system has actually been perfected to the point where it cannot be improved. Even those cuisine systems that are integrated from the outside world are mostly just flourishing branches.

If you want to go further, you can only get out of the cardinal, and designing the sauce according to Zhao Youqian's idea may be a new way.

Mimi didn't think so far, and Isayama Huangquan didn't know much about this aspect, so he could only look at Xie Wenyuan ignorantly, showing emotion.

But more importantly, Xie Wenyuan looked at Tan Fangti with unstoppable admiration in his eyes.

He will not be annoyed because his cooking skills seem to be comparable to Zhao Yougan's. This may be the biggest difference between Xie Wenyuan and others who have served as the principal for so many years.

"The same is to increase the taste. Yogan uses a new form of cooking from Europe and the United States, and what Tan Fangti does is to put some small things from Yaozhou on the big stage. It's hard to say who will be better. It's..."

Hearing her grandfather's judgment, Mi Mi didn't think too much. What she thought about was how to sneak down and taste the dishes prepared by Zhao Youqian and Tan Fangti.

Anyway, the judge won't finish the red wine...

...

Just when Mimi coveted Zhao You to cook their food, there were not a few people who had the same thoughts as her.

Even if the audience present were not noble and powerful people, they were all from the wealthy class. If someone said in the past that they wanted to eat what others had eaten but couldn't get it, they would probably be laughed out of their teeth.

But here, they frantically contacted their acquaintances in the IGO, and even offered high prices, hoping to get Zhao Youqian and Tan Fangti's two dishes, which were left over after being tasted by red wine.

That kind of crazy energy seems to be only available to gamblers who gamble with red eyes in casinos.

You can also know how tempting these two dishes are to the diners present.

Not to mention the audience, even the contestants in the special assessment, the chefs from IGO and other places want to taste Zhao Youqian and Tan Fangti's cooking.

But the first thing they have to bear is that the red wine, the special judge, tastes these two extreme meatball dishes in front of them.

...

The subject of the assessment is oil residue, which is not a high-end ingredient, but it is also true that it is extremely difficult for this exam question to incorporate fantasy ingredients.

Even the well-known young chef in England, with absolute special cooking skills, still lost.

You can know that this test question is by no means easy to pass.

Now Zhao Youqian and Tan Fangti's dishes seem to have perfectly completed the assessment questions. The red wine looked at the two dishes served at the same time, with very different flavors and aromas, as if playing two completely different symphonies in front of him. , compete with each other, and oppose each other.

The rich fried aroma and the elegant taste of the clear soup are constantly entangled at the tip of the nose of the red wine.

"It's delicious with different flavors..."

The two intense tastes seem to be pulling the appetite for red wine, and even the consciousness in his body seems to be awakened accordingly.

It also made Red Wine realize how far these two little guys who participated in the assessment had progressed in their culinary skills.

The stewed four-flavored lion head looks like a delicacy in the feast. After half an hour of stewing the clear soup and lion head, the original white oily flowers disappeared at this time, and it became as good as it was at the beginning. Generally clear, only a few points of oily light floating on the soup.

But Zhao Yougan's 'Blueberry Sauce with Triple Flavor Fried Meatballs' is different. The smoothie-like sauce crumbs underneath are constantly eroding the crispy skin of the fried meatballs, but they don't really make the crispy meatballs crispy. The skin softened and collapsed.

On the contrary, the smoothie melted and evaporated due to the heat. In addition to the aroma of fried food, there was a smell of blueberry juice that filled the nasal cavity, which made the red wine a little irresistible.

Hesitant about the two dishes, he settled down instantly. The red wine directly forked a fried meatball with a fork, put it on his own plate, and then whipped up a little blueberry sauce smoothie and put it on the other side of the plate , awaiting access.

The moment the fork was inserted into the fried meatball, the red wine almost jumped up and cheered.

Even he seldom encounters that kind of light and thin touch that is full of the crispy skin of fried food.

He also finally understood why Zhao Youqian had to wrap the outside with a layer of net oil for frying.

Because only net oil will shrink continuously in the high temperature of frying, not to mention tightly covering the food, the crispy shell left on the outer layer is also absolutely thin.