After dealing with the impurities of the red sturgeon, Li Yu cut the sturgeon into several petals, and each sturgeon had a piece of translucent white sturgeon meat attached to its feet, and the top of the sturgeon meat was orange-red crab paste, which was super sufficient.

Li Yu stretched out his thumb and index finger, pinched a small handful of Sichuan salt, rubbed his fingers gently, and sprinkled the Sichuan salt evenly on the sturgeon meat.

Seafood has its own umami, so it doesn't have to be marinated in advance, which will sprinkle salt into the flavor, and after Li Yu has processed the other ingredients, the time is just right.

The main ingredient of the Eight Treasures Red Sturgeon Rice is red sturgeon, but the eight treasures in front are also quite important.

The so-called eight treasures refer to five meat and three vegetables.

According to the records of "Shucheng County Chronicle", the five meat dishes are ham, duck meat, pork belly, duck gizzard, and dried shrimp. The three elements are bamboo shoots, peanut kernels and fresh shiitake mushrooms.

Of course, depending on the local taste, some places will add dried scallops and oysters to enhance the freshness, while others will add peas, carrots, etc. to enhance the color.

Li Yu first fried the peanut kernels, then cut all the other 'Qibao' into cubes, put them in a pot and stir-fried them in oil.

Li Yu's series of skillful techniques naturally led to a barrage of '666'.

"Eh?" In front of the screen, a four-section snorted lightly, stretched out his hand and pointed at Li Yu's spatula on the screen, turned his head to look at the five-section of the national character face, and said, "Li Wuduan, this guy... Little master, why do you use the method of stir-frying?"

He was one of the four dan that the young man had just called, and with him, there were three other four dan and... A five-dan!

Li Wuduan shook his head and said, "Stir-frying is not my forte, Lao Wei, you are one of the four heirs of Fujian cuisine, you are here to solve the doubts?"

Lao Wei, the other Wuduan present, was a little old man with a goatee.

Wei Wuduan stared at the screen for a while, and said, "His technique is fine... These ingredients contain water inside, and the steamed glutinous rice is on the wet side, not to mention the moisture content of the red sturgeon, if you don't stir-fry the elasticity of the meat at this time, these accessories will be softened by the water after steaming, and become chewy. ”

Another fourth-paragraph said with some hesitation: "But stir-fry like this, aren't you afraid of these meat poops?"

The so-called 'chai' refers to the fact that the ingredients lose their moisture and become hard and dry, which can greatly affect the taste of the dish.

"Look at his wrist," Li Wuduan pointed to the screen and said: "His wrist has been shaking, it should be the edge of the spatula, constantly flipping the ingredients, so that the contact surface between the ingredients and the spatula will continue to change, and if the force is evenly applied, the meat will not turn into firewood.... Shhh ”

Wei Wuduan also nodded in agreement, Li Yu's hand stir-frying technique may not be able to match the Wuduan chef.

When did such a figure appear in Fujian Province? Was he specialized in sturgeon, or was he a master of Fujian cuisine? Or was it ...... Know more?

"Yan Yan, what's going on over there?" On the comment seat, Lin Jing bumped Chen Xiyan with her elbow: "Why are there so many barrages saying that Li Yu's perspective is better than Jiang Sanduan's, don't you invite the water army by this person named Li Yu?"

Chen Xiyan stretched out his jade finger, tapped it lightly on Lin Jing's head, and scolded with a smile: "He hasn't touched his mobile phone at all, how can he invite the water army? ”

Lin Jing grinned: "It doesn't matter, the barrage is more lively, now Jiang Sanduan's popularity has more than 70,000, you move your hand, I'll see the number of Li Yu's live broadcasts... ???"

Lin Jing felt that there were 10,000 defts rushing by in her heart, and the popularity of Li Yu's live broadcast room was impressively showing 220,000!

Chen Xiyan was yelled at by Lin Jing, and also noticed the popularity of the live broadcast room, before that, due to considering the impact of the barrage on the viewing effect, she turned off the option of the barrage.

Who would have thought that a small room with only 300 followers would skyrocket in popularity to 220,000?

She exited the room and came to the main page of My Neighbor Totoro Live, in the classification of the food column, the live broadcast room of "Little Snow" ranked twelfth!

In front of Li Yu, there are two private live broadcasts of five-segment chefs, and several are perennially popular food anchors.

You must know that the current food live broadcast is the first category on any platform, and the traffic is even more than other categories combined!

The ranking of the live broadcast room of 'Xiao Xue'er' is simply weird, and what is even more weird is..... Chen Xiyan actually thinks that this popularity is no problem!

Li Yu was stir-frying the eight-treasure ingredients at this time, and Jiang Sanduan on the other side was also frying the red sturgeon in the pot.

is also holding the pot handle in his left hand and holding the spatula in his right hand, but when the two pictures are compared together, everyone will feel that Li Yu's movements are smooth and very beautiful, as if the person and the stove are integrated, without the slightest sense of disobedience.

It is as if a master of Chinese painting is splashing ink and painting, full of casualness and beauty.

At this time, the dishes of both sides have not been completed, and the judges have not made a score, but Chen Xiyan has an inexplicable feeling in his heart: Li Yu will succeed!

Before Li Yu, there had been eight wins in the Chinese chef world, and those who applied for the title had seven losses and one victory, and the only one who won the first section was still narrowly defeated by only one point.

Li Yu's difficulty in winning the dan this time is many times higher than that one, Jiang Sandan can be used as the general evaluation of the chef's assessment, and his kitchen skills are by no means comparable to the ordinary three dan dan .

Can there be a miracle? Chen Xiyan looked up at the countdown, there were still 53 minutes.

On the stove, Jiang Sanduan has completed the final juice collection, the brown soup wafts out a rich aroma, the sturgeon paste of the red sturgeon is fried into a charred yellow, Jiang Sanduan filters out some of the fried sturgeon body protein, gently places the fried sturgeon on a white porcelain plate, the sturgeon feet are close to each other, and finally covers the sturgeon shell, and the sturgeon is surrounded by broccoli.

Pan-fried red sturgeon, the dish is ready!

Jiang Sandan glanced at Li Yu out of the corner of his eye, Li Yu was still processing the ingredients, and then he picked up the fat man and strode towards the judges' seat.

Steadily putting the plate on the table, Jiang Sandan politely smiled at the judges and made a gesture of please: "A few Siduan, please taste." ”

The chubby Yan Sidan moved his chopsticks first, and the hotel he was in had the highest specification among the three, so his status was faintly higher than that of the other two.

Yan Siduan used chopsticks to pick open the sturgeon shell and pulled the white porcelain plate closer: "There is no taste of the end of the pot, and the juice is good, but here... And here... Not good enough to handle. ”

Yan Siduan pointed to the two sturgeon feet, both of which had a little black mark on their feet, and they couldn't be found without looking carefully.

The other two fourth-duans also nodded, and Lin fourth-duan said: "This is a problem that the oil temperature and heat are not well controlled, and this branch doesn't seem to have been dealt with, right?"