Gourmets of the Heavens

The boiled clear soup has already shown a very special flavor during the boiling process. The soup, which was originally the color of ordinary poultry stock, also seems to have different changes, full of the fragrance of fruits.

The fantasy ingredients used by Zhao Youqian also belong to a special category.

The giant stinging hummingbird is famous for collecting all kinds of honey and is fond of sweetness, so even the bones are full of the sweet taste of various fruits. If you want to say it, it is diabetic.

Of course, this kind of cooking does not directly boil out the sweetness of the fruit, but instead uses the sweetness of these various fruits in the continuous stewing process to stew out the deliciousness of the giant stinging hummingbird in the bones and flesh.

Many people ignore the delicious taste of the giant stinging hummingbird because they only know the honey meat of the giant stinging hummingbird. Zhao Youqian did not ignore this part at all, but regarded these flavors as the most eye-catching touch of his dish!

The delicious taste unique to poultry in the clear soup is constantly being released, but the most important thing is that while boiling the clear soup, Zhao Youqian also simmered part of the fat and skin of the giant stinging hummingbird to make a full-bodied soup. Puff pastry with a rich taste of giant stinging hummingbird oil.

This is also the detail he made to stack the taste of the oily residue. Zhao Youqian's eyes kept scanning the two burning boilers. When the giant stinging hummingbird oily residue and clear soup almost simultaneously emitted the strongest smell, Turn off the fire at the same time!

Then quickly remove the oil residue and the already crispy giant stinger hummingbird skin to prevent them from becoming bitter if they continue to heat in the pot.

Then he put the big pot of soup into the iron basin of ice cubes that had been prepared for a long time, and kept stirring to cool down until the whole soup cooled down, and some solidified light yellow fat appeared on the upper layer, which Zhao Youqian needed. It is to skim off all these fats, leaving only the purest and clearest soup.

It doesn’t matter if it’s cleaned up, it needs to be filtered twice with gauze and a strainer until the whole soup is only light in color, and then it’s put into another pot, and the prepared giant stinging hummingbird breast meat and The minced meat from the back meat is put in and cooked, and the third step of absorbing impurities is carried out, and the freshness and sweetness of the pure meat is released into the soup by the way.

When all the pureed meat is floating and cooked, simmer on low heat for ten minutes, then filter through gauze and a strainer again, the remaining soup is a top-notch clear soup without any color at all, just like transparent boiled water!

Pure soup!

This was originally used to make boiled cabbage. No one thought that Zhao Youqian would use it here, just to obtain a pure soup that seemed to have a small amount of flavor.

Only Xie Wenyuan showed a hint of surprise. He obviously didn't expect Zhao Yougan to use such a method to fuse the three dreamy ingredients.

Zhao Youqian's actions on the field were not sloppy for those who cared. The pure soup was directly divided into two bowls, and the one bowl with a little more was nothing. It was wrapped in plastic wrap and put into the ultra-fast freezer. There was only one The rice bowl-sized pure soup is different. It also adds oil residue and puff pastry cooked by giant stinging hummingbirds, and then wraps it in plastic wrap and sends it to freeze.

Different processing seems to indicate that two completely different flavors are coming.

Seeing that the two bowls of pure soup were starting to freeze, Zhao Youqian also started his other processing, because the two bowls of soup that would be frozen soon would not wait for him for too long.

Pork and beef, which were the first ingredients, were soon brought to the cooking table. This time, Zhao Yougan used ingredients that few people would use. Even Yaozhou cuisine gradually replaced its existing ingredients with other things.

Net oil!

This is actually the mesentery of the pig, which is a network of fat accumulated in the muscle crevices or abdomen of the pig.

In Yaozhou cuisine, it is an ingredient often used in deep-fried food for wrapping.

However, with the development of the times in recent years, this kind of food has gradually withdrawn from the mainstream sight because of its high fat and cholesterol. After all, even if it has gourmet cells, not everyone can digest so many high-fat and high-energy things.

Controlling the ingredients eaten has become a last resort.

However, the net oil in pork and beef is different. Not only is it rich in unsaturated fatty acids, it also has a special fragrance, and the most important thing is that it is easy to force out a large amount of fat after frying, forming The so-called oil residue.

Originally, he was still guessing what Zhao Yougan would use to wrap these ingredients, but Xie Wenyuan finally relaxed when he saw Zhao Yougan holding a knife and easily cutting off three pieces of pork and beef net oil.

With these ingredients on the field, the stacked taste, if he still loses to Tan Fangti, it means that the successor of Tan's family cuisine is no longer a special chef.

There is no point in continuing to compete.

Either way, you lose!

The blade of the knife gently cut across the oily part of the belly of the dolphin and cow that unfolded like a spider's web. Zhao Youqian's knife was very careful.

Don't look at this net oil as if it is very big, but it is actually frighteningly fragile. If it is not good, it may melt at room temperature.

After taking it off, put the net oil carefully into ice water to freeze it, so as to prevent the net oil from being damaged during the final cooking, and also let the inner filling part leak out.

Although Zhao Youqian, who pays attention to details, does not have obsessive-compulsive disorder, he is almost there.

It is impossible for him to serve dishes of inferior quality to the diners.

On the other side of the auditorium, among Tan Fangti's team, there was a person looking at Zhao Youqian's cooking with a worried expression.

"It's not easy to win"

When Wen Ti heard someone speak, she turned her head suddenly, but suddenly showed a hint of surprise.

"Yes Yes."

The person who suddenly entered the VIP room frowned, even if it was only a trace of anger when he looked at Wen Ti, there was no other sound in the entire VIP room.

"Be quiet, I'm admiring the art of cooking!"

"A stack of triple oil residue flavors?"

Red wine was on the judges' table, so he was naturally impressed by this little guy with strong food luck, especially after taking a few more glances, he was quite surprised by his cooking structure design.

The three dreamy ingredients all have to show their respective flavors of oil residue, and then they have to be fused. Zhao Youqian's bold idea is very risky.

However, the layered stacking of these three oil residues alone is enough for Zhao Youqian to pass this special examination.

The remaining question is whether the degree of flavor fusion of these dreamy ingredients can pass the test of the harsh mouth of red wine.

Knowing what Zhao Youqian wanted, Hongjiu also showed a noncommittal smile.

'Can the broken piece of the guy actually make such a big commotion in Yaozhou? '

"It seems that the functions of those things are still beyond our expectations, sir."