Gourmets of the Heavens

"Big spoon!"

"No, it still tastes like Shandong cuisine overturned"

"When did this kid spend so much effort?"

It's not just those people in the gourmet club and Wu Street who are paying attention to this game of halberds. Mr. Chu has also been following this game in his manor.

Even he sees more than everyone else.

After all, it was just a special chef's food halberd. No matter how big the momentum was, it would at most alarm some Lin chefs. It was impossible to make Long Chef care about it.

From a high-level perspective, Lin Chu may not be able to fully understand the methods Zhao Youqian used, but Mr. Chu can see them all at a glance.

This is also the reason why he feels that Zhao Youqian is becoming more and more amazing. It is not difficult to learn from others, but it is difficult to integrate them together.

And Zhao Youqian's basic skills already have this kind of taste, which is the basic skills of back-to-basics that Tan Fangti has shown!

But Zhao Youqian is so talented that he has already touched the edge of the basic skills of this series, and he can also know how amazing his hard work and talent are!

"It seems that this kid's plan is not impossible to succeed."

Watching Zhao Yougan on TV put the boiling water into the pot, preparing to cook fish head soup, Mr. Chu muttered to himself.

"Fish head soup. Why do you have to remove the meat from the fish head?"

This method is obviously completely different from that of ordinary people, and removing the meat will destroy the integrity of the fish head. If it weren't for Zhao Youqian's skillful frying skills, the whole iron pan might be full of shredded fish meat.

The Indian supervisor who was the judge initially thought that Zhao Youqian would use fish heads to make the kind of dishes he was familiar with, but now it is obviously not the case.

"Let's read it slowly. If he can pass the special examination, he will still be the number one winner. This young special chef from Yaozhou cannot be treated with common sense."

The third-party neutral special chef watched Zhao Youqian and Feier's movements with a touch of joy in his eyes. It was also a learning process for him to be able to observe the two highly skilled special chefs at such a close distance.

Boiling water was added, and the water vapor suddenly enveloped the entire iron pot.

The pot was already full of fish heads, but after hot water was added, the iron pot became even heavier at once. In Zhao Youqian's hands, it seemed to be as light as nothing. His hands kept shaking slightly, causing the fish heads that sank to the bottom to be crushed. Flip it up.

After the water, oil, and fish head were completely in contact with each other, and the iron pot was completely boiling, Zhao Youqian turned the fire to medium heat, then put in some scallions, and continued to simmer.

Withdrawing his attention from the iron pot, Zhao Youqian silently estimated the time it would take to boil. It was necessary to boil all the gelatin in the giant grouper fish head, and this time would not be too short.

Silently set a time to remind myself when the fish soup needs to be observed, and Zhao Youqian put it aside.

At this time, there are not many ingredients in the ingredient basket, some wild onions, a little lemon, some pickles and Mexican pickled peppers, and even seafood with only a few shellfish of different colors.

And this is also the ingredient that Zhao Youqian is preparing to process.

I checked it in advance, and these shellfish have been cleaned very clean, and even the spit sand has already been processed, so it can be regarded as an ingredient that can be used directly when you get it.

However, it is not so simple for Zhao Yougan to use, but directly use these miscellaneous shellfish to make sauce.

There are two full bottles of soy sauce and water, according to the ratio of one to three, fill the small soup pot half full, then put in the cut onions, carrots, celery, and the most important apple with skin and cut into pieces, throw them in, and cook When the dark sauce in the pot boils, put the miscellaneous shellfish in, and simmer for half an hour on low heat.

This is the so-called seafood soy sauce, but it costs more ingredients than ordinary seafood soy sauce, but it didn't make the judges and the cooks in the audience feel that there is anything special about it.

On the contrary, those ordinary Western American audiences were very curious to see Zhao Youqian's treatment of soy sauce. Some of them had used this traditional Yaozhou seasoning, which obviously didn't suit their taste. , will it be more in line with their definition of delicious?

"To make seafood soy sauce, is this for braised or steamed fish?"

I know Yaozhou cuisine well, otherwise I wouldn't be selected as a judge. The editor-in-chief of the gourmet media looked at Zhao Youqian's actions with a little bit of puzzlement.

But at this time, Zhao Youqian slowed down instead. After making a kind of fried flour with glutinous rice mixed with potato flour, he began to work hard on the eggs.

The egg whites are taken out, leaving only a pile of egg yolks, and then they are continuously beaten with an egg beater, and some salad oil is added from time to time, obviously making a sauce that Western Americans are very familiar with, mayonnaise!

This kind of sauce that appears more often made the public lose their attention to Zhao Youqian, and the TV turned quickly, directly shifting their attention to Feier, and it happened that at this time, Feier's cooking had reached a positive level. The place.

It's just that those chefs who paid more attention to Zhao Youqian couldn't help showing a look of surprise after savoring these actions Zhao Youqian did carefully.

‘Is it not a dish, but a platter of several dishes? '

Seeing the rotation of the TV screen, Nakamura Ji closed his eyes and meditated, and began to combine several ingredients and production methods shown by Zhao Youqian in his mind, and then opened his eyes with admiration.

"Sure enough, a super genius who is less than 18 years old actually wants to use such a method?"

"It's just that even if the main ingredients are the same, can you stack the umami to the extreme?"

"The fusion of flavors is not that simple!"

He knows Zhao Youqian quite well, but Nakamura Ji knows that the real food halberd will never be determined. To complete the cooking he guessed, what Zhao Youqian has shown now is far from enough!

In the food hall, Feier, who was ignored in front, was meticulously handling the ingredients in his hand. Next to him was the Hokkaido scallops that had been chopped into small pieces. You must know that in order to pursue the perfection of taste, he even chose Hokkaido scallops. The scallops and scallops will be more delicate and sweeter.

The squid from Hakodate is the top-grade squid. Even if it is eaten raw, it is extremely luscious. After a little blanching for 30 seconds, Feier directly removes the skin that will have a slight fishy smell on the surface, and the squid meat is delicate and white. It was cut into thin strips and put aside to be chilled. It can be said that no one can guess what his cuisine is now.

However, with the stacking of so many ingredients, it must be a dish with extremely strong umami and explosive taste.

In this regard, when Fair was constructing the recipe for this dish, he used the unique technique of Italian cuisine, which is also the most traditional and familiar method, Italian tomato sauce to combine various seafood ingredients, but how? Combined, it now seems like it's still a mystery.