Gourmets in the Heavens
Page 854
But under the current situation, Zhao Youqian will not make random mistakes.
So he took a trick and replaced the red snapper with a better quality king snapper. Although he has always used the recipe of the red snapper continent map, in fact, the ingredients have been changed, and there are not so many restrictions on drastic changes in many things. up.
For example, the last Shanghai-flavored dish he is making now, the peacock spreads its tail.
Cut the tail meat of king bream into small pieces, then wrap it with hairy crab roe seasoned with light soy sauce, mature vinegar, Huadiao wine, mayonnaise and mustard, and then pile them up one by one, posing like a peacock spreading its tail. This is the whole picture of Shanghai-style cuisine.
Don't look at the simplicity, it seems that the taste is not very delicious, in fact, the meat of the tail of king bream is the most elastic, and even has a little crispy texture.
This is a trait that is very rarely seen in other snappers.
The rustling taste of hairy crab and crab roe is accompanied by the oiliness of crab roe. The coexistence of two strange tastes is the special feature of this dish.
In fact, when conceiving the idea, Zhao Youqian also thought about whether to use the bad stewed method to make crab roe, but later he felt that the original steamed hairy crab roe is the best.
In this way, the four dishes were completed at the same time, and when Zhao Youqian covered all the dishes with the remaining half of the fish skin, the strong aroma seemed to be sealed in the belly of the fish.
At this time, there seemed to be very few Lin Chefs present who had completed the cooking.
After a few glances at the cooking situation of other Lin chefs, Zhao Youqian doesn't mind being the first bird. After all, making this "Main Sea Bream Continent Map" is a time when the ingredients are fresh enough, and it's not good to make it fast enough What a strange thing!
'Well, it's time to serve! '
He rang the finished alarm directly, and it was particularly jarring in the restaurant plaza where the sky was bustling, but he had just stepped into the sunset.
You must know that the first round of the Linchu Conference has given plenty of time.
Few Lin chefs have finished cooking at this point, and most of them are still in the process of preparation.
Especially the cooks in Yaozhou, many are still making broth or pre-processing.
After all, what we are facing is the tongue of Longchu. Even if the broth can be pre-processed in advance, there is still a slight difference in taste whether the broth is at the perfect time.
This is also one of the reasons why Zhao Youqian still has to make broth on the spot for some dishes in Zhutian Restaurant.
In order to be perfect, it can be said that every Lin chef is still in the middle of the complicated process of cooking. At this time, Zhao Youqian is ready to come forward with a big plate of cooking.
It can be said that the whole food plaza was really quiet because of the ringing of the serving bell!
The eyes of countless Lin chefs gathered over, looking at the king bream who seemed to be still very lively, showing strange eyes one by one.
"how is this possible?"
A Lin chef in Northern Europe showed a look of disbelief.
"It's finished? Isn't he afraid that the judges will be dissatisfied? These are all top Lin chefs!!"
Those who can participate in this Linchu conference are not the most elementary-level Linchu, at least they all have one or two extremely outstanding skills.
It is not an exaggeration to say that it is a gathering of top Lin chefs. Zhao Youqian is the first to present his dishes on stage at a young age, so he will naturally be criticized.
However, Zhao Youqian's face remained unchanged. The pressure brought by Lin Chu's eyes was like a breeze to him.
Using a trolley, he delivered his dishes to the three Dragon Chef judges, and then introduced them.
"The whole land map of Wang Wei, and invite the three judges to taste it!"
As soon as the words fell, the fish skin was peeled off by Zhao Youqian, and an astonishing aroma filled the entire cooking square, and a golden vision shot up into the sky, seeming to drown the entire square, and at the same time, a loud golden rooster crowed. sounded.
"Giggle!!!!"
-------------Chapter Dividing Line---------------
The rooster crows and the dawn breaks, like a round of morning light rising slowly.
Everyone present seemed to have a scene of a new sun shining on the land of Yaozhou.
And this strange image immediately made everyone's hearts tremble!
"It's a scene???!"
The one who exclaimed was Wuhua, one of the Five Tiger Stars in the dark culinary world. It was precisely because he knew what kind of abilities each level of the culinary world could have that he let out a voice that was almost horrified.
At this time, the Lin chefs who were drawn into the illusion by the vision and Lin Yin noticed that the scene they saw in their minds appeared faintly above the judging panel.
It's as if a rainbow or mirage appeared, it wasn't clear enough, but it already had a clear enough outline!
"Impossible! Impossible?!"
At this time, no one paid attention to Wuhua's exclamation, because everyone was shocked by the auspicious cloud with a bit of turbulent vision floating above Zhao Yougan's cooking.
Even the judges, who have always been very calm and calm, showed surprise for the first time.
"Such a sight!"
A dragon chef from Italy had a turbulent look on his face, because in his memory, it seemed that he wanted to break through his previous self, and the dragon-level dishes he cooked did not have a complete appearance.
'Have you reserved a place for Dragon Chef? '
Looking at Zhao Youqian who looked calm, this Long Chef finally became serious.
Because this is not a junior, an ordinary top chef, but a super genius who is really preparing to step into their ranks. It is not an exaggeration to describe a genius as unparalleled! !
"Amitabha..."
On the contrary, Master Guoji was the calmest at this time, with a hint of gentleness in his eyes.
"Then, may I ask Chef Zhao Youqian, is there any order requirement for this dish?"
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