Gourmets in the Heavens

Continuously kneading the dough with circles to accelerate fermentation shows a completely unprecedented cooking concept in front of the entire Western American.

“Curry buns!”

"It's actually making curry bread!"

The Indian supervisor looked surprised. He did not expect that Zhao Youqian would cook such a dish that was different from the usual Yaozhou cuisine. The fermented dough appeared like a honeycomb with many air holes in the air, which also made Fei Er, who was watching from the side, couldn't help but look at it. waves of fluctuations.

He never thought that seafood ingredients could be used in combination with curry.

The fragrant bread will add the unique taste of flour to the croquette fish, and it will also allow the originally elegant fish to blend with the rich aroma of curry and flour.

It can be said that when Zhao Youqian was still pursuing the ultimate taste of the ingredients, he was already thinking about how to enhance the taste of the ingredients, integrate other flavors, and make up for the shortcomings of the ingredients.

The way of cooking is nothing more than addition and subtraction, and Zhao Youqian has obviously practiced enough in both ways.

Curry bread is actually not common in Western America. It is a special snack that appears more often in Dongying, but the taste of this kind of bread is absolutely in line with the tastes of various places.

When Zhao Youqian conceived this dish, he had already thought about how to make the umami taste of the giant grouper fish have an ups and downs instead of a smooth straight line. The spice of curry soon came into his sight.

The curry bread was designed after considering the entire dish, and felt that certain staple foods could be added to make the whole dish more complete and harmonious.

Just when the bread body was fermented extremely quickly and became fluffy, Zhao Youqian directly wrapped the fried curry scallop belly slices into the oven, and he also put the scorpion fish tail directly on the countertop.

Fish tail meat is famous for its tenderness, low fat, but extraordinarily delicious, especially the fish tail is the main activity, so it is also known as the so-called "live meat".

Because of regular exercise, the meat of the grouper fish tail is also extraordinarily rich in gravy, which is even different from the gravy full of gelatin and fat in the belly of the fish.

This also gave Zhao Yougan a place to be brave in the fried noodles made of potato flour and glutinous rice flour that Zhao Youqian had prepared before.

Whisk the egg white left over from the mayonnaise for a while, cut the fish tail meat into strips like fish meat, add a little pepper, salt and fine pepper powder to the fried powder, first give the fish tail The meat strips are coated with a layer of egg white, and then coated with a thin layer of fried powder.

The oil pan that had already been prepared was kept at about [-] degrees, and the fish strips that had been coated with powder were put into the pan one by one. .

It's not that I was surprised by Zhao Youqian's approach, but that he seemed to do it too simply.

It's like the most common fried fish, and even the chefs who specialize in fried fish have more details. At least many chefs who specialize in fried fish will add beer to the fried powder and use carbonic acid to create a more fluffy and crispy texture. Mouthfeel.

But what Zhao Youqian wants to create is this kind of fried fish with a slightly crispy skin, but the inside is full of rich fish meat and gravy.

Because in this way, he needs the gradual and ups and downs of the taste to have the most perfect transition point.

When all the fish tail meat was fried in the pan, Zhao Youqian had already started boiling water to prepare the steamer on the other side, and then turned off the fish head soup that had been simmering for a while.

While noticing that the fish in the oil pan was slightly stained with a thin layer of yellow, he was about to pick it up.

At the same time, the stewed fish head soup is filtered out to remove impurities and fish heads and bones.

It is not completely milky white, but with a little bit of dark yellow fish head soup. Half of it was sent to the refrigerator for rapid refrigeration, and the remaining half was returned to the pot. The low heat continued to boil, and then cooking wine was added to it. , pepper, put the fish cheek meat in a colander and slowly soak it.

At this time, it’s time for the first deep-frying, and the fried fish sticks can also be picked up first, and then slightly increase the heat of the oil pan, and prepare to raise the oil temperature, and then re-fry for ten to fifteen seconds .

At this time, Zhao Youqian's several cooking combinations gradually surfaced, and the special chefs who had been watching his cooking showed incredible expressions.

"What is this? Do you think you can win food by stacking it? It's steamed, baked, fried, and boiled..."

"Cooking techniques that are completely irrelevant, even if they use giant grouper fish as ingredients, can they be combined into one dish?"

The blue-eyed white chef shook his head disdainfully. In his opinion, Zhao Youqian was still too young.

This kind of flavor fusion of different cooking methods would not be easy to try even at the Lin level, let alone Zhao Youqian is a special chef.

On the contrary, Mandalay's pupils rolled slightly, which was different from that of the white chef.

"Two thick and two light, both use spices to increase the strong taste of the fish, from light to thick to light...'

'If he can really control it...'

Having already entered the Lin-level threshold, Mandalay naturally has his own views on the fusion of cuisines. According to his understanding, these four methods of Zhao Youqian may not be unable to blend together, bursting out even more amazing flavors.

As Zhao Youqian put the fried fish sticks into the oil that had been heated to [-] degrees and fried them for ten seconds, a faint golden light had already appeared on the fried fish sticks, which made outsiders surprised at what they saw.

'how come? '

'Just the single product of the combination already has a premium level? '

Slightly sprinkled some Worcestershire sauce that Western Americans like on the fried fish sticks, Zhao Yougan ignored this dish, but put it on the corner of the plate.

The specially used tableware is divided into four bottoms with grooves, which can also separate dry and wet dishes, so as not to taint the taste.

At this time, the fish cheeks that had been soaked for a long time were almost cooked, so Zhao Youqian picked them up and put them into the refrigerated fish soup that had solidified, and then continued to refrigerate.

'Whoohoo! '

There was also a light beep from the steam pot behind him, which meant that it was time to boil the water.

Take out the meat from the top of the fish belly and the spine from the refrigerator, cut a few knives on the fish skin, sprinkle some pepper and salt, put green onion and ginger on the bottom, and Zhao Youqian put the last dish in it In the steamer.

When this step is completed, the victory of this time's food halberd is already clear in his heart...

Chapter 41 The Victory Is Divided

"Steamed, fried, fried, soup..."

As a judge, the editor-in-chief of food media watched Zhao Youqian's cooking, and analyzed his techniques one by one.

"These are the most commonly used cooking methods in Yaozhou, but can so many cooking methods really be integrated into one dish?"

"Each taste and production method brings a completely different taste style. Once the key point of fusion cannot be found, there will be a great sense of fragmentation."