Sure enough, he used curry, but it tasted..."

The IGO supervisor from India had a look that was indeed the case, but more confusion lingered in his mind.

In fact, the curry fish is not a special dish, and the flavor of Indian curry spices is also very strong, but he always finds it a little strange.

Why is it the first dish to make fish curry?

But soon, his doubts were answered!

Because the curry fish made by Zhao Youqian is not strictly a separate dish, but a filling!

I saw that the newly kneaded flour, with the help of Zhao Youqian's Erniang rolling pin, quickly rose, even if it was added to the old noodles that had been left before, the speed of fermentation was beyond the imagination of many people.

Needless to say, Zhao Youqian showed the kneading technique of the Xie family, a new method that simply made many chefs who specialize in bread chefs feel that they have discovered a new world.

The technique of kneading the dough in circles and accelerating the fermentation is a kind of cooking concept that has never been seen before in front of the whole Western American people.

"Curry bread!"

"I'm actually going to make curry bread!"

The Indian supervisor looked surprised, he didn't expect Zhao Youqian to make such a dish that was different from ordinary Yaozhou cuisine, and the fermented dough seemed to have a lot of air holes like honeycombs, which also made Fair's eyes who were watching from the side couldn't help but fluctuate.

He never imagined that seafood ingredients could be used in combination with curry.

The rich flavor of the bread will attach the unique flavor of the flour to the grouper meat, and it will also allow the original light fish to blend with the rich aroma of curry and flour.

It can be said that when Zhao Youqian is still pursuing the ultimate taste of ingredients, he is already thinking about how to strengthen the taste of ingredients, integrate other flavors, and make up for the defects of ingredients.

The way of cooking is nothing more than addition and subtraction, and Zhao Youqian has obviously practiced enough in both ways.

Curry bread is actually not common in Western America, and it is a special snack that often appears in Eastern Sakura, but the taste of this bread is definitely in line with the taste of various places.

When Zhao Youqian conceived this dish, he had already thought about how to make the umami of the grouper have an undulation, rather than a gentle straight line, and the spice curry soon entered his eyes.

The curry bread is designed after considering the whole dish, and I feel that a certain staple food can be added to make the whole dish more complete and harmonious.

Just when the bread body was fermented and fluffy quickly, and the curry and dragon grouper belly slices that were directly wrapped and fried by Zhao Youqian were sent to the oven, he also put the tail of the dragon grouper directly on the countertop.

Fish tail meat is known for its tenderness and low fat, but it is exceptionally delicious, especially the tail is the main activity of fish, so it is also called "live meat".

Because of regular exercise, the meat of the tail is also extraordinarily rich in gravy, even different from the meat belly meat that is full of gelatin and fat.

This also gives Zhao Youqian's fried flour mixed with glutinous rice flour before a place to be brave.

After beating the egg whites left over from the mayonnaise for a while, the fish tail meat is cut into strips like fish strips, and a little pepper, salt and peppercorn powder are added to the fried noodles, and the fish tail strips are first coated with a layer of egg white, and then dipped in a thin layer of fried powder.

The oil pot that had been prepared for a long time was maintained at around 160 degrees, and the fish strips that had been wrapped in flour were put into the pot one by one, and the sound of the oil pot was heard, which made many people show a look of surprise.

It's not that I'm surprised by Zhao Youqian's approach, but that he seems to be doing it too simply.

It's like the most common type of fried fish, and even the details of the chefs who specialize in fried fish are in place, at least many chefs who specialize in fried fish will add beer to the fried noodles and use carbonic acid to create a fluffier and crispier texture.

But what Zhao Youqian wants to create is this kind of fried fish with a slightly crispy skin, but the inside is full of rich fish original gravy.

Because in this way, he needs to come out with a gradual and undulating flavor in order to have the most perfect transit point.

When all the fish tail meat was fried in the pot, Zhao Youqian had already started boiling water on the other side to prepare the steamer, and then turned off the fish head soup that had been boiling for a while.

While noticing that the fish in the oil pan was slightly dyed with a thin layer of yellow, it was about to be scooped up.

On the other hand, the fish head soup that has been stewed to a rich body is filtered out, and the impurities and fish heads and bones are removed.

It's not completely milky white, but with a little bit of dark yellow fish head soup, half of it is sent to the refrigerator for rapid refrigeration, and the remaining half is returned to the pot, and the low heat continues to keep it boiling, and then cooking wine, pepper, and a colander is put into the part of the fish face meat and slowly soaked.

At this time, the first frying is already time, and the fried fish strips can also be scooped up first, and then slightly amplify the fire of the oil pan, ready to raise the oil temperature, and then re-fry for ten to fifteen seconds.

At this time, Zhao Youqian's several cooking combinations gradually surfaced, and the special chefs who had been watching his cooking showed incredible looks.

"What is this? Do you think you can win the halberd by stacking it? It's steaming, it's baking, it's frying, it's boiling..."

"Even if they all use grouper as an ingredient, can they be combined into one dish?"

The blue-eyed white chef shook his head disdainfully, in his opinion, Zhao Youqian was still too young.

This kind of fusion of flavors of different cooking methods will not be easily tried even if it is at the Lin level, not to mention that Zhao Youqian is a special chef.

But Mandley's pupils twitched slightly, and the white chef thought differently.

'Two thick, two light, both use spices to increase the strong taste of the fish, light to thick to light..."

'If he can really control it...'

has entered the threshold of the Lin level, Mandelai naturally has his own views on the integration between dishes, if according to his understanding, Zhao Youqian's four methods may not be able to blend together and burst out with a more amazing taste.

As Zhao Youqian put the fried fish strips into the oil temperature that had risen to 180 degrees and fried them for ten seconds, a faint golden light had already appeared on the fried fish strips, which also surprised outsiders at what they saw.

'How so? ’

'Just a combination of pieces is already superb?' ’

Slightly sprinkled with some Worcestershire sauce, which is popular with Western Americans, Zhao Youqian ignored the dish and placed it in the corner of the plate.

The specially used tableware is divided into four fluted bottoms, which also separates wet and dry dishes without causing flavor to spread.

At this time, the fish face meat that had been soaked for a while was almost cooked, Zhao Youqian scooped them up and put them in the refrigerated fish soup that had already solidified a little, and then continued to refrigerate.

'Woo! ’

There was also a soft sound from the steam pot behind him, indicating that the time for the water to boil had come.

From the refrigerator, take out the meat above the belly and the spine of the fish, make a few cuts on the skin of the fish, sprinkle some pepper and salt, and put green onions and ginger on the bottom, and Zhao Youqian put the last dish into the steamer.

When this step is completed, the victory or defeat of this halberd is already obvious in his heart...

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