Gourmets of the Heavens

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Dongpo pork is a very ancient dish, at least thousands of years ago.

Thanks to the practice of Su Dongpo, a famous writer in Yaozhou, it has been continuously improved and spread, and it has become an unbreakable dish like the magic mapo tofu.

As long as you follow the recipe exactly, there will be almost no flaws in this dish.

In the recipe, it is a dish that has nothing to improve.

Originally, this kind of cuisine, which has no room for improvement, is indeed not a dish that Zhao Youqian would like to try, unless he uses the concept of this dish to cook dreamy ingredients, or other kinds of ingredients.

But this time is different, Zhao Youqian extended from the inspiration of using wine to attract wine at that time, to make appetizers, and finally returned to let the taste of wine to the extreme, using wine to further enhance the taste of fairy tea .

That's why today's Dongpo pork dish appeared!

The thick and mellow rice wine replaces the ordinary clear water to stew the meat. At the same time, as the stewing alcohol continues to evaporate, it also loosens the meat quality of the pork. The mellow taste makes people feel drunk just by smelling it.

Stewing for three hours, of course, is not doing nothing, almost every half hour, Zhao Youqian will turn over the meat in the casserole, so that the fat skin and lean meat can be soaked in the soup of Huadiao wine In the sauce, enjoy the comfort of wine and sauce.

In the last hour, this kind of flipping has to be done more frequently, every fifteen minutes, especially after the stewing time has become longer, the streaky belly meat is already very soft and rotten, in order to ensure When turning over, it won't be broken directly, and Zhao Yougan's hands are also extra careful.

So much so that it doesn't look like turning over the meat, but stroking a piece of soft tulle.

It is precisely because of this method that the aroma of Dongpo meat is almost unique in the scene. The lid is constantly opened and turned over, and the rich Huadiao rice wine and sauce and the soup made from stewed pork belly The smell continues to spread.

Gradually, a whirlwind of deliciousness formed, which seemed to repel all other smells around it.

"This vision!"

"The Power of Aroma!"

Nakiri Erina only saw Ye Shanliang make a similar scene with spices when he was duel with Ye Shanliang. He didn't expect Zhao Youqian to create such a scene with Huadiao wine, pork and some common sauces. scene!

That is to say, in terms of using fragrance, Zhao Youqian does not have a 'God's Nose' but is already at the level of Ye Shanliang's talent.

You must know that Ye Shanliang relies on the "God's Nose" in the use of aroma, and some special grades are not comparable to it!

"This is also the reason why the so-called 'five senses of God' are less beneficial to chefs as they progress to a later stage."

"Of course, if you go the other way, it's hard to say."

The Demon Eater, whose face was still calm, pointed at his granddaughter. In fact, this other road was also taken by Erina's mysterious and unpredictable mother, his daughter.

But right now, Erina's mother is still in the unknown area, and she is also Yuan Yue's successor in the unknown area, so naturally she will not be born casually.

Because once Erina's mother appears, it means that Yuanyue has reached a real life-threatening situation, and even these details have to be revealed.

Zhao Yougan's Dongpo Meat showed a unique vision, and even those super chefs who were cooking at the same time had to admit the fact that they were suppressed by an underage child.

Only Shinji Kobayashi, the owner of the late night cafeteria, didn't stop at all, and remained calm.

Dongpo pork takes three hours to cook, and his dishes are no exception.

Especially for the crab broth, to make crab miso, the shells of three kinds of crabs after grilling must be boiled for a long time, and paired with sake made by Ryugin, boiled to produce the ultimate crab flavor.

To achieve this, it is definitely impossible to complete it in a short time, so Shinji Kobayashi will spend no less time.

Fortunately, there is no time limit for the cooking ceremony of the annual festival of Asama Shrine, and even the longer the better, so the big guys can only watch two chefs who are not to be outdone, and start cooking all night.

It also happened that from time to time, representatives of chefs from other forces finished their cooking, and after offering a portion to the altar, most of the people present and other types also got a portion.

But in the past, the cuisine that could be praised by everyone has become a foil for others today.

Can you imagine a bunch of different people eating your cooking, while still looking at the two figures who are finishing the cooking?

This kind of operation where your cooking is regarded as a supporting role, and you have to use other people's unfinished cooking to serve the meal is really a blow to a chef's self-confidence.

So much so that after finishing cooking, many super-level chefs didn't even want to stay and continue watching, so they ran away in desperation.

Only a few who were not too old stayed, and face was not so important to them. It was a rare opportunity to see two chefs with strong culinary skills show their skills.

In particular, one restored the divine wine 'Xianming' at a young age, and already passed the special-level examination when he was a minor, while the other kept his name incognito, and once revealed that he was a Lin-level chef, and he was a chef with a humble heart. A Lin chef with that kind of strength.

Such a duel between two people, even if it is not a food halberd, is enough for the super chefs to stay and observe.

As for those who left for the so-called face, their achievements in the way of cooking stopped here, which is also inevitable.

Time passed by, Zhao Youqian had turned off the fire, and did not start cooking directly, but removed the boiled soup from the fire, removed the onion, ginger and other ingredients, soaked the meat in the sauce for a while, let The meat is cooled naturally to absorb more flavor, and then steamed over water to remove the last bit of fat from the pork.

Let Dongpo pork achieve the effect of real fat but not greasy, this step is also a step that many people ignore, so that sometimes they feel that the lean meat of Dongpo pork is too thick and there is no gravy. Wait for it to cool down slowly, again to absorb the juice and soften the steps.

This is also a way to lengthen the time it takes for Dongpo pork. Many shops that claim to make orthodox Dongpo pork do not do this anymore, because it will reduce the number of finished products per day.

However, since Zhao Youqian did it, he naturally had to be careful step by step, so that the leaders of these extraordinary forces and countless other people who were watching could only watch him sit down suddenly, just staring at the casserole, doing nothing, let them Smelling the tempting fragrance, I just jumped anxiously.

On the other hand, Kobayashi Shinji's side has already begun to finish at this time, and a smell of miso, which belongs to Tozakura's unique seasoning, began to permeate!

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