Gourmets of the Heavens

"Sunny Fanghua?!"

For a while, people in the auditorium were talking and whispering, as if they had never heard of such a dish.

And Nakiri Senzaemon just muttered the name of this dish, not knowing what he remembered.

"What a poetic name, it must be a wonderful dish."

It is different from the male judges guessing what the finished product revealed in the name of Zhao Yougan's dish will be.

Sister Qian Biao showed great interest in this eye-catching name.

It's just that in the world of gourmet food, no matter how beautiful the meaning and name are, the taste of the food comes first, so the commotion caused by the name of Zhao Yougan's dish soon stopped.

Since Zhao Youqian had to wait for the chicken soup to be completely frozen, everyone's attention was on Zhou Tianxing who was cooking the final dishes.

As the fire ignited, Zhou Tianxing became more stable the closer he was to the final finished product.

Being able to become the sous chef of the main restaurant after Chen Mapo studied art, and by the way, also serve as a teacher, is enough to show that Zhou Tianxing's talent is absolutely extraordinary.

Considering the changing tastes of modern diners, the kapok tofu used in the past has been replaced with inner fat tofu. Because of this small step, more care must be taken when making the whole dish.

Because once it is stir-fried, the inner fat tofu is extremely easy to break, and if the tofu is broken, the shape and color of the whole dish will be greatly damaged.

For this reason, Zhou Tianxing carefully cut the inner fat tofu, put it into a pot of boiling water bubbling over a low heat, and cook it with dragon scale rock salt. It won't break too easily when stir frying.

While paying attention to the appearance of inner fat tofu in the water pot, another part of Zhou Tianxing's attention was on the oil pot that had been fried for a while.

After being stewed in beef broth, the taste and appearance of soybeans have completely changed. After nearly ten minutes of frying, there is a burnt feeling similar to meat that has been stir-fried at high temperature.

Especially the flattened soybeans are like a piece of minced meat, because it is cooked with the broth, the taste permeates, and the aroma of deep frying also has a touch of meat fragrance wafting out.

In a daze, it seemed that a pile of minced beef was really being soaked and fried.

His nose moved. Zhou Tianxing knew that it was time for the fire. If he continued to fry, all the water in the soybeans would be dried up, and the taste would change instead. Only this kind of crispy outside but a little bit of meat remained in the inside. The taste of soup, this is the most suitable time!

Turn up the heat until the oil temperature rises to 170 or 80 degrees, then Zhou Tianxing scooped up all the soybeans with a colander.

Only under such a heat, the fried ingredients will not have oil residue, so that they will be greasy or oily after eating.

Also after cleaning the wok, put the tea oil in the wok, sauté the onion, ginger and garlic until fragrant.

Immediately, a puff of smoke mixed with the smell of fire and onion, ginger and garlic rushed into the venue. A tablespoon of bean paste had been chopped with a knife in advance, and the fine bean paste was put into the pot to revive the soul of Sichuan cuisine.

The aroma of red oil rushed out of the wok, and it was only a matter of turning the spoon. It seemed that only the smell of Zhou Tianxing's dish was left in the scene.

“It is indeed one of the most overbearing Sichuan dishes!”

Wang Donglai, the special chef of Yaozhou, couldn't help showing a bit of admiration, at least Zhou Tianxing's skill in making Sichuan dishes is enough to amaze him.

It seems that the spiciness is not enough, the addition of a spoonful of ground chili powder suppresses the aroma of the bean paste a bit, and a strong spiciness begins to permeate, and it is at this time!

The boiled inner fat tofu is here!

The contact of water and oil, even just for a moment, is enough to ignite a fire!

'Zi la! coax! '

Zhou Tianxing's plump face was covered with sweat at this time, his arms seemed to be hugging some kind of treasure, with a dexterous movement of his wrist, the whole tofu swayed in the air, turned around and fell down.

After two or three strokes, all the inner fat tofu has been covered with a red coat.

The fire didn't stop, and Zhou Tianxing's hand didn't stop, a spoonful of beef broth fell down, followed by the long-awaited fried soybeans!

Adding half of the fried soybeans not only makes up for the weak fragrance of the inner fat tofu, but also brings a more meaty taste to this dish.

There is no need to add any seasoning, the dragon scale rock salt is added again, and the taste of bean paste is perfect enough.

As the soup tightened by half, the starch thickened, and the remaining half of the soybeans were sprinkled in again, as well as the chopped garlic sprouts.

Shake the pot a little, shake the spoon again, and suddenly an extremely rich aroma has broken through the shackles of the fire, and descended directly into the space between the moon and the sky.

The golden light shone across the sky, as if to blind the audience's eyes.

The rich and complex aroma spreads out, a ruddy streak, matching the whiteness of tofu and the greenness of garlic sprouts.

The magic mapo tofu, which is known as the unbreakable dish in Sichuan cuisine, has been announced!

Seeing the golden light bursting through the sky, Zhou Tianxing already showed a smug smile.

He didn't believe that this dish, which had been done with all its strength, and with the blessing of fantastic ingredients, would lose to Zhao Youqian!

"I finished!"

"Six in one, magic mapo tofu!!"

Holding the ruddy dishes, shining with mouth-watering brilliance, behind Zhou Tianxing, there seemed to be a red giant roaring, looking down on everything and burning everything!

And after the dish was completely finished, Zhao Youqian showed a smile.

He was worrying that there were no good dishes worth using the copy function of the gourmet space, but unexpectedly, Zhou Tianxing delivered it to his door.

With the background of Xie family, he can tell that the recipes and techniques used by Zhou Tianxing are obviously improved from the original recipes by successive generations of Sichuan cuisine chefs, which are more perfect and have more elements.

This top-level Sichuan cuisine recipe, Zhao Youqian can be said to have easily obtained it, how could he not laugh?

And it was precisely because of his smile that Zhou Tianxing's complacent expression froze.

‘What is that turtle son laughing at? Laughing fart? '

Zhao Youqian's smile not only caused Zhou Tianxing to look solemn, but also made the judges present slightly stunned.

"He is so confident, can his cooking win?"

Wang Donglai has never seen a cook like Zhao Youqian, even in the midst of the food halberd, it seems that he is just serving a delicious meal to the diners.

Realizing that he had attracted the attention of everyone present, Zhao Youqian moved his body and turned his wrist.

Then he turned around and took out the chicken soup that had been frozen. At this time, the chicken soup that had been removed of impurities appeared on the cooking table, and it was as pure as a piece of transparent glass.

I saw Zhao Yougan's kitchen knife slashed across the side of the bowl, and a whole block of ice cubes of chicken soup came out.

Nakiri Senzaemon seemed to have anticipated something, his eyes were fixed on the cooking table where Zhao Youqian was, and he refused to relax for a moment.

Taking a deep breath, before he could do anything, there were already fine beads of sweat. Zhao Youqian held the kitchen knife tightly and swiped it with extreme speed!

All of a sudden, there was only the sound of cutting ice on the cooking table!