Gourmets of the Heavens

"So much oil!"

"How do we get in then?"

Nakiri Alice looked at the pot of glutinous rice that was becoming more and more red and issued her torture. Although the oil looks very fragrant, don't forget that it has been fried several times.

No matter how you control the heat, as long as you repeatedly fry at high temperature, there will inevitably be an irreversible smell of fuel consumption.

Zhao Youqian's way of boiling and frying in this way really accelerated the maturation of the glutinous rice and increased the aroma and taste of the ingredients, but the strong oily smell was also an insoluble problem.

At this time, everyone realized this, and turned to look at Zhao Youqian who was still stirring, with a questioning look in his eyes, after all, this problem is really difficult to solve.

However, Nakiri Senzaemon, the dragon chef, answered this question for Zhao Youqian.

"Fire!"

"You all forgot one thing, it is true that frying requires heat, but boiling and frying also requires heat!"

"When frying, if you want to prevent excess oil from entering the ingredients, you must increase the oil temperature, because the evaporation of water vapor will force out the oil in the ingredients, and when frying, leave a layer of enough water to just cover it. For all the ingredients, water is used as a medium to absorb the taste in the frying oil, and water is used to isolate the excess oil smell."

"During the first steaming, the excess fat is removed by steaming and dripping."

Nakiri Senzaemon looked at Zhao Yougan, who had already started to scoop up all the ripe glutinous rice and ingredients in the pot, and showed a look of approval.

"This method, if the heat and frying skills are not enough, you must never try it. This is a method that will test the heat!"

And Zhao Youqian, who took a slip through the net and continuously fished out the ingredients and glutinous rice, the focused look on his face has already made many people understand why he used this method to make it.

In the face of a Lin chef, if you don't take risks and use difficult methods, can you win with stable dishes?

Just when no one thought that Zhao Youqian could win, only Zhao Youqian believed in himself, and even designed a dish that would win Seiichiro Xinghei from the very beginning!

This gap is not due to temperament or cooking skills, but to absolute confidence in one's own cooking!

"Madam is amazing!"

Nakiri Erina, the proud princess, also had to show admiration to Zhao Youqian at this time.

Because she knows how to change places, if she is a member of the competition, she will never have such confidence in her cooking as Zhao Youqian.

Not only Zhao Youqian, Xing Ping Chuangzhen, who always seems to be cooking silently, also exudes the same courage as Zhao Yougan.

This is the courage that only those who have truly climbed to the top of cooking will have!

"It turns out I'm still far behind!"

There was a trace of firmness in her eyes, Nakiri Erina was not a discouraged character, since she had seen her own flaws, she had to change her next, and surpass the people in front of her!

This kind of silent change, Nakiri Senzaemon naturally saw it in his eyes. Originally, Erina's progress was not small. I didn't expect that at this moment, after seeing Zhao Yougan and the others' courage to climb the way of cooking, they would completely change. Those barriers in my heart are broken, even if there is still a shadow, it will not affect Erina to take her own steps!

This is a kind of progress!

As long as you start to move forward, the more you move forward, those so-called shadows will no longer scare Erina, but will become the driving force for her to move forward, and even the accumulation of reaching the pinnacle of culinary skills!

But these depend on Erina's own understanding.

The glutinous rice taken out of the wok has been fully boiled at this time. Among the ingredients of green beans, corn, and ham, the lingering aroma of seafood surrounds it, and the center of the transparent rice grains seems to have a hint of orange red.

At this point, all the ingredients here have not yet begun to season.

This is also the key to get rid of the oily smell in the oil that has been fried several times.

Zhao Youqian shook it off a few times at first, and the remaining oil juice kept falling down at this moment, and then he piled these ingredients that were 80% or 90% cooked into a large iron basin.

Salt, pepper, light soy sauce, dark soy sauce, oyster sauce, put down in order, no need to add sugar, because the added sweet potatoes will release the most natural sweetness, and finally put all the fried dried abalone in, and the crispy scallops Put in most of it.

Wait until all the seasoning ingredients are put in place, and then start to stir the flavor until all the rice grains are stained with a layer of sauce, and even the ingredients are the same, then start to cook in the pot.

Spread the thick rice grains in an even layer without any cover underneath. It is a dustpan steamer made of bamboo. Put the meat and tongs of red clams on the glutinous rice, and arrange them in various parts of the dustpan steamer. The taste of the crab can permeate every part of the glutinous rice.

Then there is the steaming on high heat, it doesn't take too long, twenty minutes is enough.

When the red crabs are fully mature, the mixed glutinous rice has completely absorbed the delicious taste of the red crabs and matured. The rice grains are just at the point where they are soft and soft. The rich water during cooking also makes these glutinous rice thoroughly Mature and force out all the oil and water left.

The dried rice grains made Zhao Youqian have to add some other things, such as soup, to stir it to the ideal state.

And these soups are nothing else, just the soup that has been boiled with shiitake mushrooms for a while.

Only at this time did the onlookers understand that every step Zhao Youqian made was meaningful and effective, and all of them were based on multiple considerations.

The red worms that have been steamed were removed from the shells and the meat was mixed into the glutinous rice. Then there was the crab paste inside the red worms. Zhao Yougan also took a lot out and added it to the glutinous rice.

It was not until this time that Zhao Youqian, who was constantly increasing the taste of glutinous rice, nodded in satisfaction.

His seven-flavored glutinous rice stuffing is now completely completed.

Finally, sprinkle a layer of pepper on the glutinous rice filling, and Zhao Youqian came to the dough that he had made in advance. The dough that had been proofed for a while became very soft, and Zhao Youqian needed to continue kneading the dough. Remove the excess air inside, allowing the gluten to continue to appear, making the dough more elastic and tenacious.

And this kind of elasticity also surprised many people present. Soon under Zhao Yougan's hands, skins as thin as cicada's wings were rolled out.

Stacked together to form a small mountain bag.

While scooping up a spoonful of glutinous rice stuffing, put in a previously chilled Jiwei shrimp, and then garnish it with red crab paste. The snacks are put into the steamer.

Thinking back for a while, Zhao Youqian still has unused sea urchins. Most of the students present can already predict what Zhao Youqian's finished product will look like.

This is glutinous rice siu mai full of seafood, and it is also an eye-opening culinary feast for them!