Gourmets in the Heavens

Even the audience who had been interested in watching Zhao Youqian, the young Lin chef, diverted their attention because Zhao Youqian didn't have any strange cooking moves.

Only a few of the few who have truly reached the pinnacle in the field of cooking will be surprised that a young man has such profound basic skills that have been honed over time!

Don't look at what Zhao Youqian is doing now is only the most basic preparation work, but these humble movements can reflect a person's cooking level.

Whether it's shredding green and red peppers, shredded ginger, or garlic slices, the knife skills shown don't seem to be outstanding, but only those with real eyesight can see with the help of ultra-clear cameras that Zhao Youqian's cutting is not suitable But cutting all the ingredients to the same size is just the most basic skill. What's more important is that the size of the ingredients that are most suitable for making shreds is the level he is cutting now.

This is very scary!

You must know that these are all different ingredients. If you want to make their most suitable shreds consistent, then you already know these ingredients well when you choose the ingredients. Not to mention, you can’t have any Hesitation and mistakes.

Even some of the world's giants who have just stepped into Dragon Kitchen may not have Zhao Youqian's vision and knife skills. Why don't these big shots who are watching the live broadcast be shocked?

Don't look at the live broadcast of hundreds of Linchu dishes at the same time, but for these big guys, which ones are worth paying attention to can be seen almost at a glance, and it also makes Zhao Youqian's actions more prominent in the eyes of caring people!

"This is a real dark horse! At such a young age, he already has the basic skills to surpass Dragon Chef..."

Different from those dragon chefs who watched behind the screen, the three dragon chefs on the scene were even more shocking when viewed directly, because they could still feel Zhao Youqian's heart of cooking that integrates everything, the one named "He" Rare kitchen heart!

Zhao Youqian, who is already immersed in the cooking, doesn't seem to care about the ups and downs of the outside world, let alone just a simple cut and match.

For the recipe of Red Snapper Continental Map, Zhao Youqian's modification is far from enough!

It is important to know that the four cuisine components of this dish are Sichuan Province, Guangdong Province, Shanghai and Imperial Capital.

That is, the unique cuisine or taste of these places.

However, the tastes of these provinces and cities two hundred years ago have changed slightly, and some of the original dishes are not well prepared. In Zhao Youqian's opinion, this is what he needs to improve.

The first thing to do is the pie crust of the Imperial Roast Duck, which is also the composition of the imperial flavor!

The freshly baked roasted duck pie skin is paired with the gratin of the back meat of the king bream. It is necessary to add the crispy, fragrant and oily taste of the roasted duck skin that is missing in the original recipe.

This is Zhao Youqian's general idea now. The fish bones of the king bream are boiled in soup first, and the fish meat is refrigerated by category, and then the production process begins.

Zhao Youqian, who always likes to make decisions before acting, disassembled the crab roe of the hairy crabs one by one and piled them up in a bowl, then began to prepare the parts that could be prepared in advance.

The duck cakes of Imperial Roast Duck are one of them!

The crust of the cake should be thin, but not too thin, and it must have some toughness. A good duck cake should be rolled up with your hands, and it can be opened completely and naturally after being loosened. This is called a qualified duck cake.

For this reason, Dijing duck cakes are divided into steamed and baked. Because the use of king bream meat will lack the aroma of oil, Zhao Youqian chose to bake this kind of duck cake.

The old rule is to put all-purpose flour into a pot, then slowly heat it with boiling water until two-thirds of the flour inside has become flocculent, and then slowly pour the remaining third of the flour into warm water , When all the flour has become flocculent, it starts to knead continuously.

Wait until all the flour has become a slightly sticky dough state, let the dough cool down, wait until the dough is completely cooled and then knead again, so that the surface of the dough is smooth and does not stick to your hands.

Adding boiling water will remove the gluten in the flour, while warm water will retain part of the gluten in the flour, so that the duck cake can retain part of its toughness.

After the dough is finished, you don’t need to wait for proofing, just knead the long strips, and then cut the long strips into pieces that are the size of two coins, which are larger than ordinary dumpling wrappers.

Then roll out a part of each dose, then overlap the two doughs that have been rolled out, spread a layer of cooked oil in the middle, and then continue to roll out the two overlapped doughs with oil in the middle again, so that a duck The cake is [-]% done...

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Zhao Youqian's hands moved very quickly, and a pile of medicines became pieces of extremely thin double-layered skin sticking to the cutting board.

After all the ingredients were rolled out, Zhao Yougan heated up a thick cast iron pan unhurriedly, and then lightly brushed a layer of oil on the pan.

It doesn’t take a lot, it’s enough to just cover the pan with a layer. When the iron pan is heated and smokes slightly, you can turn it to medium-low heat, then spread the dough on it, and instantly a strong aroma of flour will permeate the air. open.

It is obviously just the most common ingredients and the simplest method, but the strong aroma still makes the surrounding chefs look over uncontrollably.

Ignoring the extra sight, Zhao Youqian flipped the duck cake that was being baked back and forth with his hands, flipping it back and forth from time to time, making sure to maximize the aroma of the flour, and the smeared oil would also make the duck cake more delicious. Adds a touch of oiliness.

Flip it back and forth several times, until the snow-white dough has a few strands of burnt yellow color, and the two duck cakes that were originally close together also began to separate, which also means that they are both mature.

Then he picked up these duck cakes and put them aside for later use. It didn't take long for Zhao Youqian's side to pile up into a pile of hills.

Don’t waste the heated cast iron pan at this time, take out the back meat of king bream in the refrigerator, clean it a little, cut off the blood red muscle, and the rest is the most complete and pure, extremely delicious fish meat of king bream .

Heat the cast iron pan again, drizzle with some thin oil and wait until the blue eyes are steaming, then you can put the back meat on it and grill it, no need to season in advance, just add a little black pepper and sea salt during the cooking process, and it will be ready It can reveal the firm, elastic and moist texture of the king bream's back meat, as well as its incomparably delicious taste.

Fry until both sides are slightly browned, then you can put the back meat aside and wait for it to cool.

Frying over high heat gives the back meat a rich smoked flavor on top of the original aroma. This is also to follow the principle of the fire and smoked aroma in the Imperial Roast Duck, but there is a big difference between the two. Although Zhao Youqian followed this method I left, but I never thought that I could completely replace or imitate the taste of Imperial Roast Duck.

He was holding ingredients such as king bream in his hand, but he clumsily tried to imitate the Imperial Roast Duck, which was just a toddler in Handan and discarded the characteristics of wang bream itself.

Therefore, the flavor of the Imperial Beijing Roast Duck that Zhao Youqian wanted to find was mainly similar in spirit, not in exactly the same shape.

In addition to the back meat itself, some greasy ingredients are also needed, with a crispy texture to replace the feeling of duck skin to diners.

Zhao Youqian was also prepared for this point, and the choice is naturally something that Wang Wei owns, Yubai!

How could Zhao Youqian discard this kind of viscera, which represents the tenderness and fatness?After blanching the scallion and ginger with cooking wine in water, Zhao Youqian divided the fish white into many small portions, then wrapped them in tempura batter, went to the oil pan, and cooked them quickly with an oil temperature of [-] degrees. Fry the outer layer of batter until crispy.

What I got was a roasted duck skin, but a very different ingredient.

When the green onion and sweet noodle sauce are also ready, it can be said that the king sea burrito, which represents the imperial style in the red sea bream mainland map, has been completed.

Use warm handmade duck cakes with a small piece of fried king bream back meat, put a small piece of king bream white bura, and then dip a little sweet noodle sauce with scallion shreds, and then fold the dough Fold it into a triangle and pinch it tightly.

This is a complete king bream burrito that can be eaten. Although there are many processes involved in making it, this burrito is not big. One duck cake is enough to make three or four such burritos.

So it takes a long time for this dish to be completely completed.

Fortunately, Zhao Youqian's hands were extremely light, and before the ingredients were all cold, all the duck cakes were used up, and he put this dish on a plate that was still warm.

At this time, on the snow-white plate, several slices of rapeseed formed the chicken head, the white leaves of the cabbage formed the back of the chicken above, and these white burritos formed the breast of the chicken, and the fish head and tail were also put into it. Huge plate.