Gourmets of the Heavens

"Steamed, fried, fried, soup"

As a judge, the editor-in-chief of food media watched Zhao Youqian's cooking, and analyzed his techniques one by one.

"These are the most commonly used cooking methods in Yaozhou, but can so many cooking methods really be integrated into one dish?"

"Each taste and production method brings a completely different taste style. Once the key point of fusion cannot be found, there will be a great sense of fragmentation."

The special chef, who is a third-party judge, also very much agrees with the editor-in-chief of the media. In the live broadcast of the TV media, he naturally has to give some opinions, otherwise it will appear that he has no sense of existence.

"The fusion of cuisines is an area that can only be touched by Lin-level chefs, but as far as I know, when Dongying was in Dongying, the young Yaozhou chef had already carried out cooking before he reached the special level. It’s an attempt to interlock the ultimate taste of cooking.”

"But that time it was still four dishes, instead of directly putting the four production methods in one dish."

He shook his head with some emotion and amazement, even if Zhao Youqian had a successful example, he was not optimistic that this dish could be truly completed.

Because the interlocking of true perfect fusion is a dish that can perfectly blend the flavors of any dish, regardless of the order, as the beginning and the end.

This level of culinary skills may not be able to be achieved by some new Lin chefs, and Zhao Youqian is still a little tender in his opinion.

"It seems that you are not optimistic about Zhao You being the chef anymore."

The supervisor from India has a slight accent in Spanish, but it doesn't prevent others from being able to understand, but his idea is different from the other two.

"With the main ingredients unchanged, if you pay attention, you will find that the combination of strong spices and other cooking techniques in Chef Zhao Youqian's cooking will never destroy the deliciousness of the giant grouper fish."

"It's just how to integrate it together. This problem may only be seen after Chef Zhao Youqian completes it."

Following the comments of the three judges, the TV screen turned to Zhao Youqian's cooking table again.

And by this time, he had really entered the final stage.

The wild onions and shallots that have been chilled in ice water for a long time were taken out by Zhao Youqian, pressed slightly and then shredded. Only the green part was used, and a little shredded red pepper was added to increase the flavor of the steamed fish steaks. Aroma and taste.

It can be said that by this time, all of Zhao Youqian's cooking has entered the stage of being very simple, even so simple that the audience can learn it.

Ignoring Zhao Youqian's basic skills and the large amount of prepared ingredients used, his cooking is actually very simple.

This is also the reason why Mr. Chu flashed a pensive look in his eyes behind the TV, and then showed a relieved smile.

No matter what Zhao Youqian wants to do, his actions are tantamount to promoting the influence of Yaozhou Cuisine in New York.

You must know that New York is already one of the largest cities in Western America and the only financial center. If Yaozhou cuisine can be promoted here, it means that Yaozhou cuisine has already gained a place in the entire Western America.

This crucial step requires sufficiently influential and easy-to-learn cooking.

Zhao Youqian specially interlocks and fuses his own cooking with the simplest and basic cooking method, not only because this is the way he is most sure of being able to interlock, but also because it can make Yaozhou cuisine famous.

Not to mention the more complicated fish head soup jelly and curry fish fillet buns, fried fish sticks and steamed fish steaks are definitely easy to make.

It can even be seen at a glance, this is what Zhao Youqian is so good at.

Only Mr. Chu could see this, even Nakamura Ji and Mandelai, who had been paying attention to Zhao Youqian's every move, didn't think of this.

"It's time to end."

Looking at the time, Zhao Youqian murmured.

The giant grouper does not need to be steamed for too long, the thickness is according to his prediction, with the firepower of the stove, eight minutes on high fire is enough.

Then cover the lid for two minutes, so that the gravy inside the fish steak meat is blocked, instead of cooling all at once, and all of it is drained out.

At this time, the freshly baked curry fish fillet buns have also been baked at the right time.

'Ding dong! '

With the timing sound of the oven, Zhao Youqian turned on the oven, and a scent of bread gushed out, forming a phantom like bread in midair.

The curry bread with a golden luster is obviously flowing, with a burnt yellow color. The aroma that is unique to the flour is enough to attract people, not to mention the delicious taste of curry fish fillets that are looming, which is even more curious. What will the filling taste like?

Use gloves to put the steaming curry fish fillet bread on the plate, which happens to be the opposite corner of the fried fish sticks.

It's time to steam the fish.

Zhao Youqian turned around and opened the steamer. The squid fillet steak with a touch of crystal brilliance, the white and tender fish meat and the grayish skin made people feel the freshness of seafood.

But it's still too early for Zhao Youqian, first pour out the fish soup from the steamed fish, because it will bring some fishy smell, Zhao Yougan doesn't want any fishy smell to spoil the dish, so together with the bottom The onion and ginger were all discarded.

There was only one whole piece of fish left on the plate. Zhao Youqian put the sliced ​​green onion and red pepper on the fish piece, and burned a little mixture of peanut oil and sesame oil in a small pot.

Then pour the previously boiled seafood soy sauce with a lot of mixed shellfish and vegetable and fruit flavors on the fish pieces. The light reddish-brown sauce stains the white and tender fish with several delicious traces.

With the boiling hot oil pouring in, the fragrance of onion, sauce, and most importantly, the aroma of fish are stimulated at the same time, forming a burst of golden brilliance.

It directly dazzled the audience in front of the TV and the judges at the scene.

‘A steamed fish is just such a strong gourmet vision? ? '

Across the screen, the white chef with blue pupils could also perceive the intensity of the cooking vision, which also represented the degree of completion and deliciousness of the dish.

When the golden light spread, Zhao Youqian had already transferred the steamed fish steak and placed it on a plate that had already been prepared. The gilded luster was not only on the fish, but even the reddish-brown sauce seemed to have changed. Get bling.

Ever since, when the last dish was taken out of the freezer, the fish head soup jelly that had been boiled for a long time also exuded a golden super-grade brilliance.

Both the audience and the judges are a little numb.

You must know that even some special chefs can't make any dish have a cooking vision, and Zhao Youqian is like a super-level cuisine that doesn't cost money, and every component of this dish is super-level.

From this point of view, it seems that Felt's dish has been completely lost