Gourmets of the Heavens

Shiquan Roast is not just as simple as the seemingly complicated ingredients. If you control the heat, how to make the ingredients taste layer by layer, and how to ensure that the innermost ingredients are also mature, these are the details that need to be taken care of.

And these details, even Yaozhou special chefs who already have strong basic skills, are simply difficult to deal with.

The problem of penetration of heat alone cannot be solved by ordinary special chefs.

You must know that this is not a combination of three or four ingredients. It can be called "Shiquan Roast", but it is naturally a dish that bakes at least ten ingredients together.

It is not a concept to allow firepower to penetrate triple ingredients and ten or more ingredients!

Some people even use whether they can complete a "Shiquan Roast" alone as the assessment standard of Linchu to divide the real giants in Linchu.

After all, if your fire control cannot meet the requirements of perfect roasting, then breaking through Longchu is wishful thinking.

That's why Li Wenbo was so shocked, because he couldn't even complete the complete roast by himself, and he was already Lin Chef

"It's all baked in sets, it seems that the key point of eating halberds this time is the heat!"

It seems that the difficulty of Xiao Hua's cooking must be much lower, but low difficulty does not mean it is a bad thing, it can also allow Xiao Hua to display more cooking skills and push the quality of the dishes to the extreme.

Zhao Youqian's challenge seems to be much more difficult. It can be said that he is basically cooking by leapfrogging.

"However, the difficulty that Chef Zhao Youqian wants to challenge is unusual. Not to mention whether he will innovate or not, he just wants to complete it."

Li Wenbo knows a lot about Shiquan Roast, and he has even challenged this dish before, which proves that his kung fu has the potential to enter the Dragon Kitchen.

Although it failed, it also gained a lot of experience.

Especially in the final dish, that is the most difficult step of Shiquan Baking!

There are mainly two aspects of Texas barbecue, one is marinated, and the other is smoked and smothered!

Xiao Hua first put the marinated seasonings and fixed the meat, and then began to seal the whole cow.

Unlike many roasted whole meat dishes, a knife is cut on the meat, in order to allow the heat to penetrate better, and also to allow the taste to go in better.

The cow in front of Xiao Hua's eyes is still fair and white after being slaughtered, only the belly is stuffed with various vegetables, fruits and spices between various pieces of meat.

When grilling, the inside is in a smoldering state, and then the opening of the abdomen is sewn with bamboo strips soaked in water.

If you don’t use iron wire, you’re also worried about the smell, but using bamboo strips is much safer, but it’s just a little more troublesome. You need to insert as many times as possible to prevent the contents inside from spilling out.

By the way, put some fruit in the mouth of the whole cow to prevent the soup from overflowing from the throat and affect the internal temperature of the whole cow.

The handling of barbecue is actually not complicated. If it is too complicated, you should not make barbecue in essence.

In the cooking system of Texas barbecue, the barbecue itself is for convenience and quickness, and the reason for marinating it in advance is also here. If you make it too troublesome, you will lose the unique rough taste of Texas barbecue.

Xiao Hua, who was already preparing to put the whole cow on the grill, had this gap to observe what Zhao Youqian was going to cook.

But when he saw it for the first time, he was surprised.

"This is... how to do it?"

Xiao Hua's sauces are all placed inside the cow, naturally to avoid direct contact with the flames, so that things like sauces will have a burnt and bitter taste, which will affect the finished dishes after being roasted on a high fire.

This is also the basic preparation for making barbecue dishes with open flames for a long time. Even if the black sauce is the special part of Texas, the time should not be too long, otherwise it will affect the taste of the barbecue, so about this step, Xiao Hua also said Ready to smoke.

But Zhao Youqian was completely different, he directly smeared the slightly yellow sauce on the calf which looked much smaller than the whole cow in Xiao Hua's hands.

Just the smell wafting in the air was enough for the judges and Xiao Hua who were present with keen five senses to detect the smell of turmeric, cumin, cumin, and other spices commonly used in Yaozhou.

And in those yellow sauces, there is obviously something different from the general barbecue, and that is the key to Zhao Youqian's marinating this time.

Having devoted himself wholeheartedly to the ingredients in his hands, Zhao Youqian didn't have time to pay attention to other people's thoughts. After covering the whole body of the calf with sauce, he began to put the calf near him and set it on fire. Near the big fire, the temperature range is about 40 degrees, and an oscillating electric fan is placed next to it.

Obviously, it is to dry the sauce on the calf, but this step is a bit surprising. Generally, this method is used to make roast goose and duck, and the skin is dried to make it crispy after roasting.

What's the meaning of Zhao Yougan's drying the sauce on the calf?

However, there is more than one way Zhao You does surprises.

Soon he started working on the lamb.

It seems that because of the roasting time and meat quality, the large meat ingredients he chose this time are very small, and even the pigs are suckling pigs.

And the lamb is also the goat of choice, or the black goat that grew up eating wild onions!

In less than three months, it has become Zhao Yougan's ingredients. The best thing about this kind of lamb is that the meat is tender and soft. For this kind of lamb, Zhao Yougan's sauce has changed again, mainly made of vegetables and fruits. Sauce sauce, with pepper, cumin, fennel, it needs a lot less spice.

Soon the lamb was also stained with a layer of colorful sauce, and was put aside for later use. This step does not need to be dried.

The suckling pig is even simpler. Unlike the previous calf and lamb, which are only covered with sauce, the suckling pig needs to be poked full of holes first.

Just one poke with the tool is already full of pinholes. In the eyes of the audience in front of the screen, when they are depressed, it is quite good to vent a few times.

The only thing is that I don’t know what the suckling pig is thinking.

Zhao Youqian quickly covered the whole suckling pig with pinholes, then turned it over and poked it again to make sure that the whole roast suckling pig was covered with holes, and then began to put spices.

His spices this time are simple, pepper, star anise powder, cinnamon powder, bay leaf powder, pepper powder. If it is not for the rich aroma, he will dry fry these spices before grinding them into powder. In fact, using ready-made five-spice powder is also Yes, plus he added some nutmeg and cloves.

Mixing these spice powders, as well as a large amount of sea salt and Huadiao wine, quickly painted the whole white and tender suckling pig with a light crystal color.

However, this method of pickling still made the interested Lin chefs see something.

"Is this gradually reducing the addition of spices?"

Belvin Flanders, a well-known restaurant from France, showed a pensive look.

And Yaozhou Lin Chef Li Wenbo also nodded in amazement

"exactly!"