Scallops, shiitake mushrooms, Jiwei shrimp, corn, green beans, Jinhua ham, abalone, sea urchin Why are there red crabs? ”

Some of the ingredients that Zhao Youqian got from the kitchen were from Jixingliao himself, and some were brought by the sedan of Nagi Senzaemon.

Knowing that there would be a competition between them, how could Nagi Senzaemon not prepare?

Instead, he returned to the rest position, and only needed to pay attention to his roasted wheat cooking time, but Seiichiro Kohei could see at a glance what Zhao Youqian was going to make.

Don't look at the seafood ingredients he takes, in fact, the main axis is still to make the glutinous rice full of umami, which should be based on the festival food of Yaozhou and southern Fujian, red rice cakes!

'Giving up on the dough and focusing on the filling?' Glutinous rice...'

Seiichiro Kohei has traveled to many countries in the end, and Yaozhou has not let go, so naturally he knows a lot about the types of siu mai in Yaozhou, and he also has some contact with dishes such as red rice cakes.

However, whether you can combine the balance of the two depends on Zhao Youqian's own ability.

Don't look at the glutinous rice roasted wheat is just an extra layer of crust, can the flavor of glutinous rice be prominent, and the dough can reflect its own sense of existence, this delicate balance, just look at Seiichiro Kohei is doing work on both the dough and the filling, rather than transforming the dough alone, you can know that the difficulty of grasping the mystery is not very low.

"The glutinous rice filling requires a lot of ingredients to enrich the flavor of the originally bland glutinous rice..."

Looking at the surprise on the faces of many people in the Polar Star Liao, Nagi Senzaemon, as the commander of Yuanyue and the division commander, began to slowly introduce Zhao Youqian's thoughts.

"Mentor Youqian's approach is to make the taste of glutinous rice more in line with the concept of invagination in various ways!"

As a supreme dragon chef who can barely draw with the Heavenly King, although Nagi Senzaemon's usual performance is not too prominent, even in places other than cooking, it seems that he is not so good, which makes Tozuki, the first group in the Far East, seem to be a little unworthy of the name.

However, in terms of cooking ability, this sturdy and old-hearted Ogre King is definitely beyond the comprehension of outsiders.

Even farther than Seiichiro Kohei next to him.

'How is it possible for the boy to transform only the filling?' ’

Zhao Youqian began to deal with the dried scallops and abalone, which took time to soak slowly, but fortunately what he got was already soaked, especially the abalone, which requires a little skill to be completely made, not to mention that they are all about seven dried abalones!

The quality of abalone is measured by how many heads are a catty, generally speaking, four or five heads are the top abalone, and seven heads of dried abalone are already a little luxurious to make this dish, after all, he doesn't need sugar abalone.

It's just that his actions are different from what everyone thinks, instead of putting the prepared dried scallops and abalone into the soup to boil, he directly boiled a large pot of boiling oil, and this time he used not rapeseed oil or tea oil with a strong smell.

Rather, it is a unique rice oil, rice oil!

This is a special oil called brown rice oil in the eastern cherry blossoms, which is extracted from rice bran and rice germ, and is rich in a large amount of unsaturated fatty acids, and the content of phytosterols and vitamin E is far higher than that of other edible oils.

What's more, it has a high ignition point, and it is used to fry and stir-fry, which is much healthier than ordinary oil, and the taste is light, only with a slight rice fragrance.

It is precisely because of this that Zhao Youqian chose this oil to make his core glutinous rice part!

A small half of the dried abalone and dried scallops were specially placed in a bowl, obviously for other purposes, and the remaining dried scallops were directly rubbed by Zhao Youqian's hands, and the dried abalone was cut into grains like rice grains.

"Fried?!"

To be honest, Zhao Youqian's action, even Nagi Senzaemon didn't expect it, and even Seiichiro Kohira showed a look of surprise.

"The best dried seafood, made to perfection, actually fried in oil??"

"What's going on here?"

The two well-informed chefs were shocked, not to mention the students of the Polestar Liao who were present, at this time, Erina Nagikiri, Alice and Ryo Kurokiba also stood directly near the kitchen, although they were separated from the people in the kitchen for a short distance, their eyes were already staring at the two people who were cooking.

In particular, most of his eyes were on Zhao Youqian, who was about to start frying these excellent quality dried seafood on his hands.

Kohei Soma has already started to make barbecued pork in the oven, but he has also been idle, waiting for the time to come, brush the sauce of the marinated barbecued pork, and honey water.

So he held the time timer in his hand, and at the same time, he also turned around to see what strange actions his brother Youqian was going to do!

At this time, Zhao Youqian has already tried to test the oil temperature in the pot, different from the general vegetable oil, even if the rice oil is heated for a period of time, there is nothing to see on the surface, only with chopsticks to test it, the fine bubbles on the wooden chopsticks with a little moisture appear, in order to judge the oil temperature geometry.

"It can't be too high, counting these dry goods into it, it will pull down the degree of oil temperature... Almost! ’

Looking at those fine bubbles that kept appearing, but they didn't look like they appeared in a series of them, Zhao Youqian nodded.

Although they are all to be fried, the dried abalone obviously has to be put into the pot first, and the abalone he needs is fried until it is hard and crispy and slightly crispy, so it is necessary to start frying it at medium and low temperatures.

I saw that he put those fine-grained abalone out of the pot, and the whole oil pot began to boil, and the originally golden rice oil was soon dyed with a faint layer of light brown.

However, because the oil temperature is not high, there is not much sound of oil explosion like falling rain, but after entering the oil pot, because of the rapid evaporation of water vapor, it begins to become less and less.

And the fire under the fryer does not turn to medium or even medium heat in order to maintain a constant temperature in the pan like ordinary frying, but still raises the temperature in the oil pan with high fire.

"This taste!"

Because it is made of abalone, there is a fishy smell that is not there, and after frying, this fishy smell becomes more and more obvious, but in the oil pan, it gradually begins to transform into a unique and strange fragrance that only good abalone can have.

People with a well-developed sense of taste will inevitably have a good sense of smell.

Erina Nagikiri was a little difficult to accept the taste at first, but after a few seconds, she only felt as if she had entered a market full of seafood and countless seafood wafting around.

"Incredible, how could there be such a change?"

Erina looked at Zhao Youqian with wide eyes, she already knew that this was a competition, and she never thought that Zhao Youqian would win, after all, Seiichiro Kohei was already a chef.

But at this moment, seeing Zhao Youqian in this way actually inspired the flavor of dried abalone, her kind of determination... Shaken!

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