Gourmets of the Heavens

"Dried scallops, shiitake mushrooms, shrimps, corn, green beans, Jinhua ham, abalone, sea urchin, why are there red crabs?"

Some of the ingredients that Zhao Youqian got out of the kitchen were from Jixingliao himself, and some were brought by the car from Nakiri Senzaemon.

Knowing that there will be a competition between them, how could Nakiri Senzaemon not prepare?

Instead, returning to the resting position, Xingping Seiichiro only needs to pay attention to the cooking time of his siu mai, and he can tell at a glance what Zhao Youqian is going to make.

Although he took a lot of seafood ingredients, in fact, the main focus is still to make the glutinous rice full of umami, so it should be a festive food in Yaozhou, southern Fujian, mainly red rice cakes!

‘Give up on making the dough, but focus on the filling? Sticky rice.'

After all, Seiichiro Xingping has traveled to many countries, and Yaozhou has not let it go. Naturally, he knows a lot about the types of siu mai in Yaozhou, and he has some experience with dishes such as red rice cakes.

But whether the balance between the two can be combined depends on Zhao Youqian's own ability.

Regardless of the fact that the glutinous rice siu mai is just an extra layer of skin, whether it can make the flavor of the glutinous rice stand out, and the skin can reflect its own sense of existence, this delicate balance, just look at the fact that Seiichiro Kohei is both the skin and the filling. After doing the work, rather than just transforming the skin alone, the difficulty of grasping the mystery is not very low.

"Stuffing with glutinous rice requires a lot of ingredients to enrich the taste of glutinous rice."

Seeing the astonishment on the faces of many people in Pole Star Room, Nakiri Senzaemon, as the commander-in-chief of Totsuki and also the teacher, began to slowly introduce Zhao Yougan's thoughts.

"Instructor Yougan's approach is to use various methods to make the taste of glutinous rice more in line with the concept of infusion!"

As the strongest dragon chef who can barely draw with the king of heaven, although Nakiri Senzaemon's usual performance is not very outstanding, even in places other than cooking, he does not seem to be so good at it. A group of people seem to be a little bit unworthy of the name.

But in terms of culinary skills, this strong, old-hearted Demon King of Eater is definitely beyond the comprehension of outsiders.

He even sees farther than Seiichiro Kohei next to him.

‘How could Boy Yougan only modify the stuffing? '

Zhao Youqian started to process dried scallops and abalones here. It takes time to soak them slowly. Fortunately, what he got was already soaked, especially abalones. Not to mention that they are all big dried abalones with about seven heads!

The quality of abalone is measured by the number of heads per catty. Generally speaking, four or five heads are the top quality abalone. Seven heads of dried abalone are already a bit extravagant for making this dish. After all, he does not need candied abalone.

It's just that his action was different from what everyone thought. He didn't put the prepared scallops and abalone into the soup and cook it. Instead, he directly boiled a large pot of boiling oil. It is not rapeseed oil or tea oil with a strong smell.

But a unique rice oil, rice oil!

This is a special oil called brown rice oil in Dongying. It uses oil extracted from rice bran and rice germ. It is rich in unsaturated fatty acids, phytosterols, and vitamin E. Far higher than other edible oils.

More importantly, it has a high ignition point. It is much healthier than ordinary oil for frying and stir-frying. It also has a light taste and only has a slight rice fragrance.

It is precisely because of this that Zhao Youqian chose this oil to make his core part of glutinous rice!

A small half of the dried abalone and dried scallops were placed in a special bowl, apparently for other purposes, while the remaining dried scallops were directly scattered by Zhao Youqian's hands, and the dried abalone was cut into grains like rice grains of crumbs.

"fry?!"

To be honest, even Nakiri Senzaemon didn't expect Zhao You to do this move, and even Seiichiro Kohira showed a look of surprise.

"The best dry seafood is cooked to perfection, yet it's fried??"

"What kind of treatment is this?"

These two well-informed chefs were all shocked, not to mention the students of the Pole Star Room present. At this time, Nakiri Erina, Alice, and Kurokiba Ryo also stood directly. When they got near the kitchen, although they were not far away from the people in the kitchen, their eyes were fixed on the two cooking people without letting go.

In particular, most of their eyes were on Zhao Yougan who was about to start frying the excellent quality dried seafood in his hands.

Xing Ping Chuangzhen has already started making char siu pork in the oven, but he is also free, waiting for the time to come, brushing the sauce for marinating the char siu pork, and honey water.

So he held the time timer in his hand, and turned around to see what kind of strange moves his brother Yougan was planning to do!

At this time, Zhao Youqian has already tested the oil temperature in the pot. Unlike ordinary vegetable oil, even if rice oil is heated for a period of time, nothing can be seen on the surface. He can only test it with chopsticks. Only when the air bubbles appear, can the oil temperature geometry be judged.

‘It can’t be too high, counting these dry goods in, it will lower the temperature of the oil to almost the same degree! '

Looking at the fine bubbles that appeared continuously, but they didn't seem to appear in a series, Zhao Youqian nodded.

Although they all need to be deep-fried, the dried abalone obviously must be put into the pan first. He needs the abalone to be deep-fried until it is hard and crispy, so it should be fried from medium to low temperature.

He put those fine-grained abalones into the pot, and the whole oil pot began to boil, and the originally golden rice oil was soon stained with a faint light brown.

However, because the oil temperature is not high, the sound of oil bursting like rain is not too much. On the contrary, after entering the oil pan, because of the rapid evaporation of water vapor, it starts to become less and less.

And the fire under the fryer didn't turn to medium or even medium-low fire in order to maintain a constant temperature in the fryer like ordinary fried things, but it still raised the temperature in the fryer with high fire.

"This taste!"

Because it is made of abalone, there is a faint fishy smell. After deep-frying, this fishy smell becomes more and more obvious, but it gradually begins to transform into a unique smell that only good abalones have. Strange fragrance.

People with a well-developed sense of taste must not have a bad sense of smell.

Nakiri Erina was a little hard to accept this taste at first, but after a few seconds, she felt as if she had entered a market full of seafood and countless seafood floating around.

"Unbelievable, how could there be such a change?"

Erina stared at Zhao Youqian with wide eyes. She already knew that this was a competition, and never thought that Zhao Youqian would win. After all, Seiichiro Xinghei was already Lin Chef.

But at this moment, seeing that Zhao Youqian's use of this method actually inspired the flavor of dried abalone, her determination was shaken!

Thanks for the reward of 500 starting coins from 'Z Li'! Thanks to "Heavy Gunner Under the Stars" for the 100 starting point reward!