So much oil! ”

"How will I enter then?"

Alice Nagiri looked at the pot of sticky rice that was getting more and more ruddy and asked as she tortured, even though the oil looked delicious, don't forget that it had been fried several times.

No matter how you control the heat, as long as you fry at high temperature repeatedly, there will inevitably be a smell of fuel consumption that cannot be removed.

Zhao Youqian's way of boiling and stir-frying in this way really accelerated the ripening of glutinous rice and increased the aroma and taste of the ingredients, but this strong oil smell is also an unsolvable problem.

At this time, everyone was shocked by this at this time, and turned to look at Zhao Youqian, who was still stirring, with a hint of inquiry in his eyes, after all, this problem is indeed difficult to solve.

However, the dragon chef of Nagi Senzaemon answered this question for Zhao Youqian.

"Heat!"

"One thing you have all forgotten is that it is true that deep frying needs heat, but boiling and stir-frying also has heat!"

"When frying, if you want to keep the excess oil from entering the ingredients, you must increase the oil temperature, because the evaporation of water vapor will force the fat in the ingredients out, and when frying, leave a layer of enough moisture, just cover all the ingredients, use water as the medium to absorb the flavor in the frying oil, and use water to isolate the excess oil flavor."

"During the first steaming, the excess grease is removed by the steaming dripping."

Nagi Senzaemon looked at Zhao Youqian, who had already begun to scoop up all the ripe glutinous rice and ingredients in the pot, and showed a look of approval.

"This kind of technique, if the heat and stir-fry are not enough, it must not be tried, this is a method that tests the heat very much!"

And Zhao Youqian, who took a slip through the net and kept scooping out the ingredients and glutinous rice, the focused look on his face has already made many people understand why he wants to make it in this way.

In the face of a Lin chef, if you don't take risks and use difficult methods, can you win with a smooth dish?

Just when everyone didn't think that Zhao Youqian could win, only Zhao Youqian believed in himself, and even designed it from the beginning to make a dish that would win over Seiichiro Yukihira!

This gap is not in the temperament or cooking skills, but in the absolute confidence in one's own cooking!

"Too... That's amazing! ”

Erina Nagikiri, the proud princess, also had to show an admiring look to Zhao Youqian at this time.

Because she knows how to change places, if she is a member of the competition, she will never have the confidence to win in her own cuisine like Zhao Youqian.

Not only Zhao Youqian, but Kohei Chuangzhen, who has always seemed to cook silently, also exudes a unique spirit like Zhao Youqian.

This is the courage that only those who have truly climbed to the pinnacle of cooking have!

"So I'm still far away!"

There was a hint of firmness in her eyes.,Erina Nagi is not a discouraged character.,Now that you've seen your flaws, the next thing is to change her.,And... Surpass those in front!

This kind of silent change, Nagi Senzaemon naturally saw it in his eyes, originally Erina's progress was not small, but I didn't expect that at this moment, after seeing Zhao Youqian's courage to climb the way of cooking, he completely broke those obstacles in his heart, even if there is still a shadow, it will not affect Erina's own steps!

That's progress!

As long as she starts to move forward, the more she moves forward, those so-called shadows will no longer frighten Erina, but will become the driving force that pushes her forward, and even the accumulation of culinary skills!

But it depends on Erina's own understanding.

The glutinous rice taken out of the wok is now completely boiled, and the lingering aroma of seafood surrounds the green beans, corn, and ham, and the transparent rice grains seem to have a hint of orange-red in the center.

At this time, all the ingredients here have not yet begun to be seasoned.

This is also the key to removing the smell of oil consumption in the oil that has been fried several times.

Zhao Youqian shook it off a few times first, and the remaining oil juice kept falling at this time, and then he piled these cooked ingredients into a large iron basin.

Salt, pepper, light soy sauce, dark soy sauce, oyster sauce, put down in turn, no need to add sugar, because the sweet potato will release the most natural sweetness, and finally put in all the dried abalone cubes that have been fried, and put in most of the dried scallop crisp.

Wait until all the ingredients are put in place, and then start stirring to flavor until all the rice grains are stained with a layer of sauce, even the ingredients, and then start steaming.

The thick rice grains are spread with an even layer, and there is no cover below, which is a dustpan steamer made of bamboo, and the meat and tongs of the red cockroach are placed on the glutinous rice, and they are arranged in various places of the dustpan steamer, so that the taste of the red crab can penetrate into every part of the glutinous rice.

Then it's time to steam over high heat, and it doesn't take too long, 20 minutes is enough.

When the red crab is completely ripe, the mixed glutinous rice has completely absorbed the delicious taste of the red crab and matured, the rice grains are just at the point where the Q bomb is soft and glutinous, and the rich water during cooking also makes these glutinous rice completely mature and force out the only remaining oil and water.

The dried rice grains even made Zhao Youqian have to add some other things, such as soup, to stir to the ideal state.

And these soups are nothing else, they are the same soup that has been boiling shiitake mushrooms for a while.

At this time, the onlookers understood that every step Zhao Youqian made was meaningful, effective, and multi-consideration.

The steamed red cockroach, shelled and meat, was also mixed into these glutinous rice, and then the crab paste in the red cockroach, Zhao Youqian also took out a lot and added it to the glutinous rice.

It was not until this time that Zhao Youqian, who was constantly increasing the taste of glutinous rice, nodded with satisfaction.

His seven-flavor glutinous rice filling is only completely completed at this time.

Finally, sprinkled with a layer of pepper in the glutinous rice filling, Zhao Youqian came to the dough he made in advance, at this time, the dough that had been rising for a while became very soft, and Zhao Youqian also needed to continue to knead the dough to remove the excess air inside, so that the gluten continued to appear, making the dough more elastic and tough.

And this elasticity also surprised many people present, and soon under Zhao Youqian's hands, a thin dough like cicada wings was rolled out.

Stacked on top of each other to form a small mountain bag.

While scooping up a spoonful of glutinous rice filling, I put in a previously chilled Jiwei shrimp, and garnished it with crab paste with red cockroaches.

Thinking back a little, Zhao Youqian still had unused sea urchins, and most of the students present could already predict what Zhao Youqian's finished product would look like.

This is a glutinous rice roasted wheat full of seafood, and it is also an eye-opening feast!

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