Gourmets of the Heavens

"finished!"

Mimi couldn't help but stand up the moment Zhao Youqian took the red-brown fried meatballs out of the pan.

You must know that even if the VIP seats are separated by glass, the strong smell still spreads in. Even if Mi Mi ate a lot of Zhao Youqian's dishes, he couldn't resist the aroma of this kind of fried oil!

Hearing what his granddaughter said, Xie Wenyuan's tone was somewhat expectant.

"This is the beginning!"

"Have you forgotten your favorite dream ingredient?"

Mimi's eyes burst into light in an instant, and even Isayama Koizumi showed a look of surprise.

"Frozen blueberry soda? Do you want to do anything else?"

Immediately Mimi clapped her hands as if she had suddenly realized.

"It's blueberry jam, right? It sure is!"

On this point, not far from their VIP seats, in the VIP seats of Tan Fangti's group, Wen Ti seemed to be saying similar things.

"According to the intelligence analysis, if Zhao Youqian uses this dreamy ingredient, it will definitely not be simply used as a drink, and the possibility of making it into a sauce is extremely high!"

Po Jun looked at Wen Ti in surprise.

"It seems that your so-called data analysis is not useless. It's just that data is data. The reason why people are people is that they exceed the framework of the original data!"

"If you can calculate all the variables, then everything in that world will be old and boring."

Wen Ti didn't know whether to be happy or dissatisfied when she heard the evaluation from her superiors.

After all, even with such a harsh evaluation, it can be regarded as the best thing Wen Ti has heard in recent times. If it wasn't because of his data analysis and modeling, Meng Xinghe wouldn't have brought him out to others to do it. helper.

However, he always firmly believes that his own set of things still has a chance of success, as long as time

Shaking his head, Po Jun could naturally see Wen Ti's thoughts, but he was too lazy to say anything.

Some things are useless just by talking about them. He must let him break through the south wall and not see the result before he can accept it.

"Watch them finish"

When Wen Ti heard what Po Jun said, she knew that he still didn't believe his judgment based on the data, so he opened his mouth like a brag.

"According to a large amount of data, Mr. Tan Fangti will finally choose the method. After the clear stew, the rich broth that was poured out before is estimated to be boiled into a sauce, which will become a seasoning for meatballs and soup. superior!"

"On the other hand, Zhao Youqian will make blueberry jam from frozen soda blueberries, and then..."

Before Wen Ti finished speaking, Zhao Youqian's movements on the cooking table showed a different posture.

A bubbling machine with a very strange shape appeared in front of him. Zhao Youqian opened a frozen blueberry soda, added all the juice into it, and then heard a burst of 'buzzing' humming.

Not long after, the outlet of the frother appeared to be jelly one after another, and the blue-purple sauce with a smooth texture similar to fruit puree fell in the middle of the plate.

Then Zhao Youqian pressed and swept it with a spoon, and a blue-purple trace that gradually faded was revealed in the center of the plate, and three meatballs were placed on the trace, just like an ink painting, the meatballs and the sauce formed The reflection of mountains and water.

More importantly, the frozen soda blueberry juice that was pressurized by the bubbling machine brought a layer of fruity fragrance to the fried meatballs.

The original greasy flavor seems to be just that, just leaning on the sauce made of frozen soda blueberries, it is pulled off by an unknown amount, giving people a tempting feeling that they just want to taste

But what really surprised Wen Ti was that what Zhao Yougan used was not the method of making jam at all, but the juice that was already full of natural carbonic acid was pressurized and soaked at low temperature to form a so-called molecular cooking sauce.

In this way, the taste is lighter than that of boiled jam, and it also retains the original taste of the dreamy ingredients. It can even perfectly retain the natural carbonated taste of frozen soda blueberries.

Imagine the taste of carbonic acid, with crispy fried meatballs, the taste of sweet and sour, especially the slightly frozen smoothie-like sauce that falls into the gravy when the lips melt, that taste

"Ahem, this is just a small variable, at least what Zhao Yougan made is the frozen soda blueberry sauce"

To be honest, there was nothing wrong with Wen Ti's data, and they didn't even care about these small problems, at least his guess didn't have too many mistakes or omissions.

However, this is meaningless. In a cooking competition, one cannot win by knowing what the opponent is doing and how to do it. Focusing on collecting information about the opponent is worse than improving the taste of one's own cooking.

This guy made a mistake on this point, and was thrown out by Meng Xinghe, let him see how the contestants of the special examination pass the exam, instead of in his own data world, his own delusion!

Realizing that no one cared about what she said, Wen Ti couldn't help shaking her head, and then looked at the cooking table below.

'Am I really wasting my time? '

The moment the pressurized low-temperature sauce from the bubbler appeared, Zhao Youqian's cooking was complete.

Triple-flavored fried meatballs with blueberry sauce.

A lot of Yaozhou cooking techniques are used, but the presentation is very Western-style. Even the red wine shows a surprised look.

And the moment Zhao Youqian finished cooking, Tan Fangti's last step was about to be completed.

As Wen Ti said, he really wanted to use the thick soup that had been steamed with the lion's head for an hour and a half, but the form was very different.

The technique he used was so peculiar that even after finishing all the cooking, Zhao Youqian couldn't help but look sideways.

I saw him pour a small bowl of water starch and three same small bowls of thick soup into the frying pan, and then heat it continuously over medium heat until the soup thickened.

Generally speaking, at this step, the sauce is finished, but Tan Fangti does not.

He kept stirring and heating until all the water evaporated, and the thick soup mixed with water starch became a thin layer of crumbs like shortbread on the pot.

And that's what he's going to use.

After turning off the heat, scrape up all the starch pastry with a small spatula, and then put it in a small dish like salt.

When needed, add it to the soup or eat it with meatballs. This is a new form of dipping sauce, similar to Sichuan dry dishes, but different.

At this point, the last step of cooking the two meatballs is completely completed.

Braised four-flavored lion head and blueberry sauce with triple-flavored deep-fried meatballs. I don’t know who is better, but they all work hard to match the sauce of the main course, which makes many chefs present The eyes of the chefs and cooks brightened.

More importantly, the way they designed dipping and sauces hardly appeared in the general cooking system, and it was obviously conceived by them temporarily.

However, this approach seems to match their cuisine incomparably!