Zhao Youqian's side was entering the finishing stage, and he had even taken out all the net oil that was finally used as a wrapping ingredient for frying, but Tan Fangti's side looked like it was even faster.

The stewed lion's head, which had been steaming for a while, was still in the steam pot.

He took out another pot and prepared the final addition to his dish, which was the biggest difference between his dish and the usual stewed lion's head.

The theme of oil residue will be the finishing touch of two fantastic ingredients!

Like the pure soup made by Zhao Youqian, Tan Fangti also wants to make soup!

However, compared to Zhao Youqian's cooking, it is not surprising that Tan Fangti's final taste and sublimation level will be placed on the soup.

If the lion's head meatballs are a solo movement belonging to the dream ingredient ham black pig, then the four-flavored winter melon used several times in the soup is an invisible supporting role.

But if it's just a supporting role, it's a waste of this fantasy ingredient with a complex and elegant taste.

Zhao Youqian wouldn't use dream ingredients like this, and Tan Fangti wouldn't do the same.

...

Scoop out a spoonful of the fried ham and black lard and put it in the pan.

A simple pot of minced ginger is made to remove the little bit of raw flavor that is left over from the next ingredient.

The four-flavor winter melon, which is cut as thin as a slice of a lady's mask, is put into the pot as the lard begins to heat up slightly, and a little white smoke comes out, followed by a burst of rapid stir-frying.

The scorching flames dipped the cooking table, and the flames rose to the sky, completely removing the little bit of raw flavor of the melon, a dream ingredient of four-flavor winter melon.

Then there is the clear soup into the pot, not a thick soup made with ham and black pork bones, but the soup that was slowly soaked in those lion's head meatballs before, removing the foam, and what is left is clear water that seems to be only two points of oil.

That is to say, when this clear soup is integrated into the wok, it not only completely absorbs the flavor of the four-flavored winter melon, but also completely absorbs the taste of the oil residue that seems to have no outstanding appearance when it is put into the pot at the beginning.

For a while, I was stimulated by the smell of oil residue, and it seemed that the aroma of the four-flavored winter melon, mixed with four kinds of melons, also began to occupy the venue.

The originally clear soup gradually began to have a bit of a white and turbid meaning under the boiling of the fire, but this is also exactly the effect of Tan Fangti.

The flavors of bitter gourd, pumpkin, loofah, and winter melon are all blended into the consommé, and the most important thing is the pork lard residue of the humble ham and black pig.

If someone has ever made a soup with lard residue, they will know that often this inconspicuous ingredient only needs to be put a little in the soup, and the rich and mellow taste will not be able to be concealed, and it will be perfectly integrated into the taste of the soup.

Especially when making melon soup, add some oil residue, and even other flavor-enhancing ingredients are not needed.

And after the addition of this pot of clear soup, there is no need for condiments, because when the soup flavor of these four-flavored winter melons is fully released, what awaits them is to combine with the stewed lion's head that absorbs the taste of the rich bone broth!

...

"Thick soup and clear consommé, alternating between the two, adding the flavor of the two ingredients to the lion's head in batches, and using the oil residue as a seasoning to guide the flavor?"

Xie Wenyuan had to admire Tan Fangti's idea, the seemingly inconspicuous cuisine, and the structure that did not change, but the two dream ingredients and oil residue were tightly combined.

Tan Fangti's approach is to minimize the change of the taste of the dream ingredients in the external cooking, and use the oil residue as the lubricant to fuse the two, making a simple but brilliant change to the existing cooking recipe.

It can be said that the innovation of this approach, although inconspicuous, is also a way, at least not the same type as the change of Lancet's Haggis.

What's more, Tan Fangti's approach can bring his basic skills of Yaozhou cooking to the limit, as long as someone pays attention, they can find that the soup of the four winter melons and oil residues boiled in the wok, has become higher and higher with the degree of completion at this time, and it has begun to exude a faint golden luster.

The super-quality soup will be combined with the stewed lion's head made of dreamy ingredients, and the taste and quality may not be worse than the taste of Zhao Youqian's three dream ingredients!

And this point belongs to the VIP seat on Tan Fangti's side, and the new one is also in his eyes.

"It seems that Tan Fangti's preparations are still very sufficient, but... It's still not that simple! ”

This person's eyes looked at Zhao Youqian's cooking table, which attracted a lot of attention during this time because Tan Fangti was cooking dream ingredients, but it made people ignore Zhao Youqian, who was still in production.

And his footsteps are getting closer and closer to completion!

"Lord Breaker... How did you come here? ”

Hearing that the self who came in began to speak, Wen Ti finally couldn't help but ask.

After all, this lord is one of the only two dragon chefs under the Meng Heavenly King of Fengyun Pavilion!

"Xie Wenyuan is here, relying on you alone... Can you bring something back? ”

Po Jun's eyes were cold, and after glancing at Wen Ti, he stopped looking at him, and that kind of naked disregard made Wen Ti a little annoyed but quickly relaxed his body.

At least once there is something in the future, they don't need to deal with these little things...

"It's going to be done!"

"They..."

Po Jun's words came out, which also made the eyes of the people in this VIP box turn to the outside, and at this time, Zhao Youqian and Tan Fangti almost stepped into the final step of production at the same time.

Compared with Zhao Youqian, Tan Fangti's last step was much simpler.

The stewed lion's head that had been steamed for an hour and a half was taken out, and a lot of steam dew had accumulated outside the plastic wrap, but at this time, it was directly ripped off by Tan Fangti and thrown aside, and then all the rich bone broth was poured out and put into an iron basin.

Even Tan Fangti himself couldn't help but swallow a few mouthfuls of saliva when he poured out the soup.

Fortunately, he was able to restrain that strong emotion, and in order to maximize the taste of the oil residue and the two fantastic ingredients, he saw that he sent the clear soup with a light white fat dissolved color from the wok, into a small cup with a lion's head.

It was filled with another soup again, especially after the filtered soup, which only had a faint sweetness from the four-flavored winter melon and the aroma of oil residue.

Tan Fangti did not hesitate, after filling the small cups one by one, he sealed them with high-temperature resistant plastic wrap again, and sent them to the steamer, and after the last half an hour of steaming, the prototype of the 'four-flavor lion head' from Yangzhou stewed lion head is about to be completed!

At this time, he could finally relax, and Tan Fangti, who only needed to take care of the heat and time, finally broke away from the state of being completely immersed in the cooking, and his eyes couldn't help but fall on the cooking table on Zhao Youqian's side.

Because that fiery aroma is so amazing!

"Bookmark for easy reading"