Just judging from Xie Xiongfei's reaction, he can also know that Yao Xu's cuisine is even more delicious than Lin Xiaodan's Arctic shell sashimi, otherwise it would not make Xie Xiongfei so choked.

Xie Xiongfei frowned slightly, constantly thinking, just Sichuan-style hot pot cuisine, it is far from reaching this height, what is it that creates the extreme sweetness that constantly emerges from this spicy taste.

Yao Xu saw that Xie Xiongfei was so concentrating, and his heart suddenly burst with secret joy, this is the essence of Sichuan-style hot pot, and as far as Xie Xiongfei is a master of Chaocai, he naturally doesn't know.

This is the secret that Yao Xu learned in St. Yidelu College, and friends from other places, the essence of Sichuan-style hot pot lies in the bean paste.

Douban sauce is a traditional condiment of the Han nationality, known as the soul of Sichuan cuisine. Produced in Pi County, Sichuan, Pi County is located in the middle of the Chengdu Plain, because of the benefit of Dujiangyan irrigation, rich in rice, wheat, rapeseed, broad beans, hemp, etc. The bean paste made from the bean paste processed from it as the main raw material is oily and red, the petals are crispy, with a heavy spicy taste, sweet and delicious. In addition to being used as a seasoning, it can also be served alone with rice and mixed with cooked oil for a better taste.

The integration of bean paste into the hot pot is an extremely delicious base, and its spiciness, which can bring out the taste of the ingredients themselves under the backdrop of spiciness.

The sweetness of the ivory mussel is completely deduced into a meteor under the baptism of Sichuan-style hot pot.

Yao Xu was overjoyed in his heart, and he didn't break the secret, but just let Xie Xiongfei guess, and let him break his head. It's definitely impossible to guess. Sichuan cuisine and Chaozhou cuisine can be said to be two extreme existences, and with Xie Xiongfei's cooking experience, he can't think of it.

Xie Xiongfei's brows were tightly locked, and after thinking for a long time, he could only vaguely guess some clues, and muttered: "It seems to be broad beans...... But how can there be broad beans in the hot pot......"

Xie Xiongfei, who didn't recognize the bean paste, thought about it to himself, and finally sighed and said, "That's it." Can't think of it. But this red soup ivory mussel is really good. ”

Yao Xu was overjoyed in his heart, Ren pretended to be humble, and said, "Thank you for the compliment, Master Chef." I don't know about my Arctic shell sashimi with this little girl of the Lin family. Who wins? ”

Xie Xiongfei did not answer Yao Xu's question. "Since you are hiding the secret, I will not let you feel good." In such a form, Xie Xiongfei just smiled and said, "Don't rush to make a conclusion." Maybe there's something going on. ”

Yao Xu gritted his teeth, naturally knowing that this Xie Xiongfei was a little grudgeful, so he said again: "Does the head chef still think that there are still people present who can make shellfish dishes that are more delicious than my red soup ivory mussels?" From the looks of it, only the Arctic shell sashimi is slightly eye-catching. ”

Xie Xiongfei looked around for a week, but also acquiesced to Yao Xu's statement, except for the seafood borscht, arctic shell sashimi and red soup ivory mussels tasted earlier, it seems that the level of other chefs is not outstanding.

Xie Xiongfei sighed lightly and said, "That's it, let's give you an answer first......

Xie Xiongfei's words drifted to the ears of Sikong Yao and the others, and Shui Ying hurriedly said anxiously: "Oops! What the hell is Shuang doing, everyone's cooking has been completed, that Xie Xiongfei seems to have made up her mind, she hasn't even cooked the dishes yet, what the hell is she doing! ”

Sikong Yao cast his eyes far away, neither seeing Su Congshuang raising the flames, nor seeing her sword skills, but his hands kept moving, stirring the white dough in his hands.

Sikong Yao's brows furrowed slightly, but the calmness of Su Congshuang's face did not seem to be fake, but this calm and somewhat excessive behavior was admittedly puzzling, Sikong Yao muttered: "What the hell is Congshuang going to do, time is running out......"

After looking at the time, there are only 20 minutes left until the end of the cooking time, and if you don't start cooking the shellfish, I'm afraid that the time will be too late.

silently pinched a cold sweat for Su Congshuang in her heart, and at this time, Sikong Yao could only hope that she did have her own coping plan.

Although he believed in Su Congshuang in his heart, after seeing the cooking of Yao Xu and others, Sikong Yao couldn't help but be worried, not to mention the preciousness of the ivory mussels used by Yao Xu, just the Arctic shellfish made by Lin Xiaodan was not a grade higher than the thin shell selected by Su Congshuang.

Yao Xu was overjoyed in his heart, looking at Xie Xiongfei's face, he was already in control, admitting that from the current point of view, this red soup ivory mussel is indeed the first deserved. Compared with Lin Xiaodan's Arctic shell sashimi, there is no need to think about it at all. For the upcoming victory, Yao Xu had no reservations of joy on his face.

However, just as Xie Xiongfei was almost speaking, another person suddenly snapped up and said, "Slow! Once you've tasted my dish, it's never too late to make up your mind. ”

was robbed of what was already an imminent victory, Yao Xu was angry in his heart, and when he pretended to look at it, he saw a boy's face was grim, and his fighting intent was rising like fire.

Yao Xu frowned, but he was shocked in his heart, he recognized who that person was, it was Lin Xiaodan's younger brother, and he couldn't help but wonder: "Lin Xiaojia?" ”

The corners of Lin Xiaodan's mouth raised a slight smug arc, and said, "It's finally time to make a move, my good brother." ”

Lin Xiaojia, who began to cook, unexpectedly changed his previous timid appearance, and emitted a scorching battle intent, and from a distance, the dish in his hand seemed to be burning, emitting dazzling firelight.

The rising heat, with an irresistible temptation, entangled and spread out in the air, making people's hearts itch and cry out uncomfortably.

Xie Xiongfei greedily sucked the aroma in the air and exclaimed, "Little friend, what are you doing!" ”

Lin Xiaojia raised her head, looked directly at Xie Xiongfei without hesitation, and said, "Steamed scallops with garlic vermicelli." ”

Scallops, like mussels and pearl oysters, are also attached to shallow rocky or sandy seabed with filaments, and generally the right shell is on the bottom and the left shell is flat on the bottom of the sea. Usually do not do much activity, but when the environment is not suitable, you can take the initiative to shed the filaments of your feet and do a smaller range of swimming. In particular, young scallops open and close quickly with shells and swim quickly, which is special among bivalves.

Steamed scallops with garlic vermicelli is a classic Han dish in Guangdong Province, belonging to Cantonese seafood steamed dishes, the main ingredients are minced garlic, vermicelli and scallops, the main cooking process is steaming, the process is more complicated, and it takes about an hour.

Soak the vermicelli until soft, chop the garlic into minced garlic, wash the shells, leaving only one side of the shell to brush clean as the base, take out the shell meat, and wash the sediment. Remove all the black parts, rinse them with running water, marinate the scallop meat with a little cooking wine, salt for a while, and soak the vermicelli at the same time.

Put oil in a hot pan, after the oil is hot, stir-fry the garlic until fragrant, then add an appropriate amount of light soy sauce and salt, mix into juice, and immediately put it on the shell together with the soaked soft vermicelli, put the soaked soft vermicelli and the fried garlic on the shell, and then sprinkle some green peppers and red pepper grains on top and steam them in the pot.

When it comes out of the pot, it is poured with hot garlic sesame oil, making a passionate sound, and the aroma is overflowing in an instant, floating for several meters, and it will not disperse for a long time. Not only are the scallops delicious, but even the tasteless vermicelli is delicious because they absorb the freshness of the scallops and the aroma of the garlic.

Xie Xiongfei swallowed a mouthful of saliva, this extreme aroma was not inferior to the bottom of Yao Xu's Sichuan-flavored pot. Xie Xiongfei's tongue moved, and said, "Su Su is served!" ”

Seeing that Xie Xiongfei was so impatient, Yao Xu was surprised in his heart, he was afraid that he would encounter a strong enemy.

The most fascinating part of steamed scallops with garlic is to hold the scallop shell against your lips, and then use chopsticks to pick up all the fragrant ingredients in your mouth, and the whole bite is full of fragrance.

Garlic can not only remove the fishy smell of scallops, but also bring out the fresh aroma of the scallops themselves, killing two birds with one stone, and it is very brilliant to cook scallops. The steamed soup is the essence of this dish, and when used for bibimbap, the taste is first-class, and the refreshing and tender vermicelli is a must.

Xie Xiongfei swallowed the minced garlic along with the vermicelli, and then looked at the scallop shell and said in surprise: "Here, there is even tofu padded." ”

Lin Xiaojia's steamed scallops with garlic and tofu are also padded under the vermicelli, and the bland ingredients taste extremely delicious after absorbing the scallop soup, and add a wonderful taste to the whole dish.

Xie Xiongfei chewed the scallop carefully, and then there was surprise in his eyes, and he sighed: "Here, there is also a sun and moon shell stuffed in the scallop!" ”

The sun and moon shells are also a kind of scallops, the size is one size smaller than the scallops, and the taste is not as sweet as the scallops.

Xie Xiongfei admired: "It is necessary to hide the sun and moon shellfish in the scallops, but the scallops themselves do not have a trace of destruction, which shows that the knife work is exquisite, which is really good." ”

Since Lin Xiaojia, all kinds of delicious dishes have emerged one after another, but none of them can surpass them. Only a very creative squid scallop can be considered interesting, hiding four kinds of snail meat in the body of the squid, fried with coconut paste, and swallowing in one bite, which is similar to steamed scallops with garlic vermicelli.

At this point, twelve dishes took turns, which made Xie Xiongfei have a good time, this time the level of the cooking duel in front of the gods far exceeded his expectations, even those works that did not impress him very much, in Tongxing Restaurant, they can also be classified as second-rate dishes.

Xie Xiongfei counted around, but found that there was still one missing, so he called: "Who else hasn't served their own food?" There are only ten minutes left. ”

Su Congshuang raised her head slightly, and then laughed softly: "Wait a moment." (To be continued......)