Gourmets in the Heavens

As long as all the broth is solidified, Zhao Youqian's cooking can be almost finished.

As for Nakiri Erina, it was more complicated.

French-style consommé jelly is divided into two types: meat and vegetables. Erina's soup is obviously made with meat and vegetables, but it is still necessary to add minced meat full of spices after removing a lot of impurities in the clear soup.

Stir carefully with low heat until all the soup impurities are attached to the minced meat.

Then slowly scoop out all kinds of excess ingredients, and a bowl of tea-like clear soup has been brought out by Erina.

It also needs to cool down to freeze, but it needs not only cooling, but also gelatin sheets to make the clear soup condense, which is different from ordinary broth.

While the temperature is still low, put the gelatin sheets in to melt, and then filter to prevent uneven dissolution.

Erina also entered the time to wait for the freeze.

As Senzaemon watched both sides enter the final stage, he couldn't help but look forward to it.

Even if he has already tasted his granddaughter's cooking, he is still very unfamiliar with Zhao Youqian's dish, even if he has seen some of the origin of Zhao Yougan's cooking, for him, the food that has been cooked by Zhao Youqian will definitely be different from the ordinary food in ordinary restaurants.

This difference is also the key to his expectation!

What's more, just looking at the appearance of the stuffing, he knew that Zhao Youqian's cooking was definitely not bad.

...

The four types of fillings correspond to the four types of Xiao Long Tang Bao, and even the filling methods are different.

Several kinds of frozen soups were taken out, and after removing the upper layer of fat, they were slightly cut into pieces and added to their respective fillings. Then, the speed of making Xiaolong soup dumplings was accelerated.

Generally speaking, the more pleats of a bun, the more fillings are used inside, and the more delicate the bun maker is.

This is why the steamed stuffed bun has eighteen pleats.

In fact, the fundamental purpose of these folds is to distinguish and differentiate the taste of thin-skinned buns.

The more folds, the more consistent the performance of the less moist parts of the epidermis.

But Zhao Yougan's Xiaolong Tangbao must be more than that.

In addition to the traditional bamboo shoots, bamboo fungus and fresh meat soup dumplings, which are wrapped in the most familiar shape, Zhao Youqian also wrapped willow leaf shapes, small white rabbits and ingots, three shapes.

Different shapes will eventually have different taste effects in the mouth, which is why Master Baian spends so much time making so many shapes.

Xiaolongtangbao with a filling is placed in a steamer. Originally, several stoves were cooking the broth, but now several stoves are cooking the Xiaolongtangbao separately.

Use up all the dough, and just use up the meat stuffing.

It can be said that Zhao Youqian's calculated ingredients are just right!

And his side has entered the state of completion, and Nakiri Erina is not far behind.

The solidified clear soup is used as the base, and the crimson soup jelly extracted from sheep blood is spread on the upper layer. After using a foaming machine to spread the third soup jelly in the form of foam, there is actually a layer of freshly baked yellow jelly on the top. Puff pastry.

In the small glass, light brown, crimson, light white foam, and yellow meringue all combined to form a dazzling rainbow-like color.

The golden brilliance with different lights soared into the sky, and Zhao Youqian really saw the progress of Nakiri Erina.

This is no longer the category of super-level cuisine. Even if it compares to the specialty dishes of his top chefs in West America, Erina is only a little short of basic skills.

It can be said that this must-kill dish, if it is a chef who is a first-time super chef, if he is not paying attention, he will be defeated.

No wonder Nakiri Erina challenged herself with confidence.

There was a hint of interest in Zhao Youqian's eyes, but even if he met a dish that was enough for him to face up to, it was still not enough for him to do anything more.

Because his cooking will never be inferior to anyone else!

With the high-temperature cooking, the soup dumplings in the four steamers also began to mature, one after another like clarinets, and the sound of leaves blown by the breeze.

An astonishing scene appeared.

Four voices and four tones are perfectly and harmoniously integrated, as if the wind of the four seasons is floating in the kitchen.

The same astonishing brilliance erupted from the steamer, which shocked the old giant Dragon Chef Nakiri Senzaemon. He didn't expect that Zhao Youqian's casually improved cooking could produce an interlocking effect.

This undoubtedly enhanced the level of the finished dishes, and even Nakiri Erina, who had always been full of confidence, bit her lower lip.

The feeling of being unable to catch up with the mountains once again invaded her heart.

'Impossible, I have improved a lot, how could I not even see my back? ? '

It is precisely because of this obsession that Zhao Youqian saw the stubbornness in Nakiri Erina's eyes.

Zhao Youqian quickly guessed what she was thinking, and Zhao Youqian didn't hesitate.

Turning off the flame of his own cooking, he opened the four steamers in a row in front of Erina.

"Come and have a taste, my cooking..."

"Use your tongue and your heart to see how to find the way to the future."

The thick steam made Erina's cheeks and hair a little moist, and made her a little distracted.

She didn't expect Zhao Youqian to do this.

But soon her grandfather came over, aware of Erina's mentality, Senzaemon also agreed with Zhao Youqian's approach.

"Try it, Erina, it's up to you what you see..."