Gourmets of the Heavens

"It seems to be a very simple and direct way of cooking, but the changes in details are even more than Yugan's cooking."

"Just adjust the taste of the food with the simplest thickness and mellowness. The level of Tan's cuisine is really extraordinary!"

Xie Wenyuan looked at Tan Fangti's cooking, and couldn't help but praise it, which made Mimi hum a little dissatisfied.

"Grandpa, which side are you on?"

Casting an angry look at her grandfather, Mimi was a little worried about Zhao Yougan.

It's not that he's not afraid that he won't pass the special-level assessment, but the main concern is whether he can fulfill the expectations that his grandfather had for him when he came here.

I'm afraid that's the point that these dragon chefs all come to the middle ground, just in case!

"Hahaha, seeing Yaozhou's amazing juniors, I can't help it, I can't help it!"

Xie Wenyuan didn't care about Mimi's dissatisfaction, and he didn't have any malice towards Tan Fangti, but he believed in his disciple even more.

Breaking through the cage of his body, he believed that Zhao Youqian would definitely give him more surprises, at least in a duel of the same level, his lover had no possibility of losing!

Sure enough, when both sides started to finish cooking, even when the last step was started, Xie Wenyuan couldn't help showing a look of surprise by Zhao Youqian's technique.

The moment he saw Tang Dong, he knew that Zhao Youqian was going to make the filling, but he didn't expect that Zhao Youqian would actually do this

"This is really surprising."

Although it was an accident, the smile in the corners of Xie Wenyuan's eyes couldn't be hidden. How could anyone else think of a cooking method that even surprised him?

"Are you doing this? This seems to be a practice recorded in some ancient recipe?"

Looking at Zhao Youqian's movements, Po Jun couldn't help but come to the window sill, wanting to take a closer look, which also surprised the rest of the group behind Tan Fangti.

Could it be that Tan Fangti will lose? !

Thinking of this possibility, they didn't dare to sit still, and they came to the window sill together. Seeing Zhao Youqian's movements, they couldn't help shrinking their eyes and showing surprise.

"interesting!"

Red Wine, the director of the IGO Administration, what cooking method has he not seen?

However, Zhao Youqian's bold approach still made him straighten his back and watch it squarely.

At this moment, he is not only a judge, but also a student who has admiration for a chef like Zhao Youqian with creative cooking thinking.

First inside and then outside, and then seal with net oil.

Zhao Youqian's method was not so surprising in the first step. The pure soup jelly with the giant stinger hummingbird oil residue and crispy skin was cut into small pieces, and then the best parts of the giant stinger hummingbird were cut into small pieces. After the honey meat is diced, it is mixed with these skin jelly.

This is obviously to make the innermost stuffing, but no one thought that at this time, instead of wrapping the stuffing with electric eel and python meat, Zhao Youqian took out a sheet as thin as a cicada's wing , like something like white paper that will break if you blow it.

However, a few people recognized at a glance that this was a special kind of rice product called rice paper.

The biggest use is to wrap ingredients and then fry them. There are many cooking applications in Yaozhou and Southeast Asia, and they are not too unpopular ingredients.

But here, at this time, the appearance of rice paper is beyond the expectation of many people.

Ignoring the almost uproar at the scene, Zhao Youqian wrapped the inside of the explosive pulp with rice paper, and then wrapped the well-wound electric eel, eel, and python meat outside the rice paper. At this time, some of them gradually tasted it. From the taste, I knew that Zhao Yougan was doing this to prevent the smell of jelly skin from penetrating into the electric eel, eel and python meat, destroying the taste of this food.

But at this moment, Zhao Youqian took out another piece of rice paper and wrapped it around the mashed meat of the electric eel, eel and python, then took out another bowl of pure soup jelly that had been frozen before, wrapped it The rice paper meatballs were circled in the soup jelly, and after being stained with a lot of crumbs of the pure soup jelly, the last layer of pork and beef slices was wrapped in the rice paper.

This operation directly stunned most of the people present.

After all, the rice paper needs to be wrapped in soup jelly again, and it doesn’t pass three levels. Once heated, won’t the rice paper be melted by the melted soup jelly? So what's the point of using rice paper to insulate?

Different from the ignorant audience, the chefs who really know about cooking all looked solemn at this time.

If everything goes according to Zhao Youqian's plan, it can be said that the taste of this dish is definitely beyond what many people expected at the beginning.

Use rice paper to isolate the interaction of flavors, and use soup to gradually melt the rice paper, and finally the interaction of the flavors of the three dreamy ingredients is carried out at the most perfect moment.

Everyone couldn't help sighing as they watched Zhao Yougan wrap pork and beef on the outermost layer, and then put net oil on the meatball that was already the size of an adult's fist.

'Young people are awesome! '

Thinking of this, Po Jun, Long Chef who stood opposite Zhao Youqian, couldn't help feeling jealous towards Xie Wenyuan.

With such an apprentice, it was like falling from the sky.

It was also the first time that this giant of Fengyun Pavilion had doubts about Meng Xinghe's resolute suppression of Zhao Youqian.

To suppress such a junior with unlimited potential, it is fine to kill him, but now that he has not been killed, there is still a faint posture of diving out of the abyss.

At that time, it will not be a good thing for the entire Fengyun Pavilion and Dijing!

As for the psychological activities and state of the audience, Zhao Youqian in front of the cooking table would not know, and even if he knew, he would not care too much.

After completing the prototype of the first meatball, what Zhao Youqian can do is to continue to finish all the remaining ingredients.

It wasn't until the last meatball was also wrapped in net oil of pork and beef and placed on the iron plate that the three bulging guys finally made Zhao Youqian feel relieved.

But at this time, the real last step has come.

Get up the oil pan and put a lot of oil on it!

'Google' 'Google'

A large bottle of soybean oil was put into the pot, and Zhao Youqian specially chose oil with a very light smell, because he was afraid that any excess smell would spoil the taste of the ingredients inside.

Watch the heat carefully. Generally speaking, frying food requires an oil temperature of 160 to 70. Only at a relatively high oil temperature can the juice of the ingredients be quickly sealed.

But this meatball is different. What it needs is stable heating, otherwise the oil temperature is too high, it is easy to cause the internal steam to explode and smash the meatball.

So Zhao Youqian put the meatballs into the oil pan one by one when the oil temperature was 140 to 50.

Looking at the meatballs that started to make the frying sound of 'dizzling' after being fried in the pan, Zhao Youqian's eyes were more serious than ever, because this step completely determines all the cooking afterwards!