Gourmets of the Heavens

"The flavors of several ingredients enter the oil first, and then slowly penetrate into the glutinous rice through the oil, and then the ingredients and glutinous rice are steamed, and then the final assembly is carried out. This method."

"Is it a seemingly simple ingredient, but behind it is an extremely complicated production?"

Xing Ping Chuangzhen watched Zhao Youqian start to rest, and there was a touch of complexity in his eyes. If his father was showing the balance of creative ideas, then what Zhao Youqian was showing was the most basic thing of a chef. The more simple and inconspicuous!

The real delicacy is poured out by the chef's sweat behind the scenes. The only way to cook is 'diligence'!

Regarding this point, even the people in Jixing Liao felt it, and the discussions among them gradually became less and less.

Don't look like it's just frying and chopping, Zhao Youqian has done a lot of things in a short period of time, just look at the fine layer of sweat on his forehead now.

It takes a lot of effort to observe the heat at all times, focus on judging when to start the pot, and pay attention to the heat of the oil pan, so that the oil inside cannot smell, and the heat of the ingredients must be ensured, and the oil temperature must be kept correct.

The mental exhaustion was much more than the actions seen outside. If it wasn't for the cooking of the shiitake mushrooms and the glutinous rice, he wouldn't have the space to rest.

Just when everyone relaxed their breathing so that Zhao Youqian could breathe gently in the quiet atmosphere, a series of rapid "dididi" sounds broke the peace of the kitchen.

Noticing that everyone's eyes were coming together, Xing Ping Chuangzhen calmly pressed the timer in his hand.

Then he turned around, put on his gloves, and took out the half-cooked char siew.

'boom'

The moment the kitchen door was opened, the original strong seafood flavor was dissipated, and a barbecue smell unique to char siu began to occupy the kitchen space.

Even Zhao Youqian couldn't help but take another look at Xingping Chuangzhen's side. This kind of smell is rare in Dongying. After all, the barbecued pork cooked here is said to be barbecued pork, which is more similar to stewed pork.

Zhao Youqian hadn't seen this authentic Cantonese-style barbecued pork for a long time.

'The amount of rose dew is just right, and Huadiao is added to blend the aroma of two kinds of wine. It seems that this stinky boy Chuangzhen has studied a lot! '

Even knowing that they are opponents now, Zhao Youqian couldn't help but nod his head in approval, obviously Xing Ping Chuangzhen has learned the skill of char siu pork.

The semi-finished product in front of him has slightly begun to show a hint of redness that is unique to char siu. Xing Ping Chuangzhen, with a strong aroma, turned over and brushed the marinated char siu with the sauce, so that the taste can penetrate into it better, and it can also make it more tender. The taste is getting stronger and stronger.

Then put it in and bake for 12 minutes, then turn it over and brush the sauce, bake it for another 12 minutes, then brush it with honey water every five minutes, turn it over and bake it again, until the honey is densely hung on the barbecued pork , this sweet and delicious, rich-flavored honey sauce can be completed!

At this time, Seiichiro Xingping has also closed his steamer and left the hot water to keep warm there. It can be said that his siu mai dish has been completed!

But he didn't rush to open it, but waited for Xingping Chuangzhen and Zhao Yougan to serve together.

Realizing this, Zhao Youqian didn't intend to rest anymore. The shrimp shells and shrimp heads that had already been fried once were put into the pot again, and the rice oil that had been scooped out and fried several kinds of seafood was already full. A light orange-red color, which is also evidence of the crab and shrimp shells that give it its flavor.

And at this time, Zhao Youqian is going to strengthen this taste again!

Put two slices of ginger into the pan, add the peeled shrimp shells and heads, and then raise the oil temperature again, and restart the process of frying the shrimp shells. This time, Zhao Youqian carefully squeezed the shrimp shells for a while until the shrimp heads The shrimp yellow part in the soup is also mixed with shrimp oil, and then all the shrimp shells and shrimp heads are fished out.

This time, these things have finally come to an end of life, and they have all been sent to the trash can.

And the glutinous rice, which had been soaked for a while, was picked up directly, and without any hesitation, it was directly put into the oil pan mixed with several seafood flavors along with the water for soaking the glutinous rice.

The temperature of the medium heat remains unchanged, and with the addition of water vapor, the oil pan that was a little bursting at the beginning suddenly becomes the appearance of oil soup and glutinous rice.

Zhao Yougan, who was not worried about too much oil, added white pepper and black pepper powder into it while stirring constantly.

Because this dish needs to add a lot of seafood, in order to reduce the burden that a large amount of seafood may have on the stomach, the pepper that promotes blood circulation and dispels cold is essential. This is also a way to get rid of the fishy smell of seafood and enhance the umami taste.

And Seiichiro Xingping slightly stretched his brows at this time, because this step is very similar to the popular red rice cake in Yaozhou in southern Fujian.

It is called rice cake, but it is not the same type of rice cake. The rice cake in southern Fujian is actually something similar to seasoned glutinous rice, and rice cake is a food made of rice milk like real rice cake.

In southern Fujian, red rice cakes are usually served during weddings or weddings, just to symbolize prosperity.

After the steamed glutinous rice is fried with various seasonings, the red crab is added again and steamed. This is the basic process of making red crab rice cake.

However, Zhao Youqian adjusted the method in the limited time, because he needed to make the glutinous rice filling full of flavor, but he didn't have enough time to soak the glutinous rice, so he used the method of frying, boiling and steaming together.

The glutinous rice, which originally needed to be soaked for four hours in advance, was put into the pot after soaking for less than 40 minutes. There is plenty of hot oil in the pan again.

Under the interaction of the two, the oil on the top can accelerate the heating of the rice in the lower layer, and it can also keep warm, so that the glutinous rice can absorb all kinds of water as much as possible, so there is no need to worry about the lack of soaking time. The portion will inevitably evaporate, and the taste of several kinds of seafood will slowly enter the glutinous rice through the oil on it.

This method is similar to water frying, but also a bit like the old-fashioned steamed rice. Before steaming, it needs to be boiled to cook the rice. Many people present have quietly learned it without knowing it.

It can be said that this method is good for everything, but it is not good for the cook, because it is directly exposed to the fire source, even if the bottom of the pot is soaked with oil, it will still inevitably stick to the pot, and this requires the cook to stir without stopping for a moment , in order to force out all the water, it takes at least half an hour to stir fry.

Even after adding ham, sweet potatoes, corn, green beans and other ingredients, it needs to be stirred for a longer time, but a taste that is unique to this seasoned glutinous rice gradually permeates with this hard stirring, making it more delicious. People are excited!

Even with the sauce and honey, the aroma of char siu pork in honey sauce is not a match for this rich aroma.

"However, there are still big problems in doing this!"

A strange flash of light flashed in Nakiri Alice's eyes, and she spoke softly, which also attracted the attention of the people around her.

Thanks to 'Xi and Zhu' for the reward of 100 starting coins!