"Instant beauty?!"

For a while, the audience was full of words, and it seemed that they had never heard of such a dish.

And Nagi Senzaemon just muttered the name of the dish, and I don't know what I remembered.

"It's such a poetic name, and it must be a beautiful dish."

is different from the male judges speculating about what the finished product revealed in the name of Zhao Youqian's dish will be.

The Thousand Cousins showed great interest in this eye-catching name.

It's just that in the world of food, no matter how beautiful the meaning and name are, the taste of the cuisine comes first, so the uproar caused by the name of Zhao Youqian's dish quickly stopped.

Since Zhao Youqian needed to wait for the chicken soup to freeze completely, everyone's attention turned to Zhou Tianxing, who was doing the final cooking.

The fire was lit, and the more Zhou Tianxing reached the final juncture, the more stable he became.

Being able to become the sous chef of the head office after learning art from Mapo Chen, and by the way, concurrently serving as a teacher is enough to show that Zhou Tianxing's talent is by no means extraordinary.

Considering the changing tastes of modern diners, the kapok tofu used in the past has been replaced with inner fat tofu, and because of this small step, the whole dish needs to be made with more care.

Because once the fat tofu is extremely easy to break during stir-frying, and the tofu is broken, the shape of the whole dish will be greatly damaged.

For this reason, Zhou Tianxing carefully cut the inner fat tofu, first put it into a pot of boiling water with low heat, and boiled it with dragon scale rock salt, one is to taste in advance, and the other is also to set a part, so that the fragile inner fat tofu will not be broken too easily when stir-frying.

While paying attention to the appearance of the inner fat tofu in the water pot, Zhou Tianxing's other part of his attention was on the oil pot that had been fried for a while.

After the beef broth has been stewed, the soybeans have completely changed their taste and appearance, and after nearly 10 minutes of frying, they have a browned feeling similar to that of meat that has been stir-fried at high temperatures.

In particular, the flattened soybeans are like a grain of cut meat foam, because they are cooked with the broth, the taste penetrates, so that the aroma of fried meat also has a touch of meat fragrance.

In a trance, it was as if it was really a bunch of beef foam being soaked.

His nose moved, Zhou Tianxing knew that it was time for the heat to come, and if he fried it again, all the water in the soybeans would be fried, but the taste would change, only this kind of crispy outside still retains a trace of broth taste in the heart, this is the most suitable time!

Turn the heat up until the oil temperature rises to 1780 degrees, and then Zhou Tianxing scoops up all the soybeans at once with a colander.

Only under such heat will the fried ingredients not have oil residue, so that they will be greasy or oily when eaten.

The same is to clean the wok, put the tea oil into the pot, and stir-fry the green onions, ginger and garlic.

Suddenly, a thick smoke mixed with the smell of fire and the smell of green onions, ginger and garlic rushed into the venue, a tablespoon of bean paste, has been chopped with a knife in advance, and the fine bean paste will wake up the soul of Sichuan cuisine as soon as it is put into the pot.

The aroma of red oil rushed out of the shackles of the wok, and it was just a spoon twist, and it seemed that only the taste of Zhou Tianxing's dish was left in the scene.

"It deserves to be one of the most domineering Sichuan provincial dishes!"

Wang Donglai, the special chef of Yaozhou, couldn't help but show a hint of amazement, at least Zhou Tianxing's kung fu in making Sichuan provincial cuisine was enough for him to be amazed.

It seems that the spicy taste is not enough, and the addition of a spoonful of chili powder polished into powder has suppressed the flavor of the bean paste a little, and a strong spicy taste begins to permeate, which is at this time!

Blanched good inner fat tofu appeared!

The contact between water and oil, even for a moment, is enough to ignite a fire!

'Huh! Coax! ’

Zhou Tianxing's fat face was already covered with sweat at this time, his arms seemed to be hugging a treasure, and with a dexterous movement of his wrist, the whole tofu shook in the air and turned around and fell.

After two or three strokes, all the inner fat tofu has been hung with a red coat.

The fire didn't stop, Zhou Tianxing's hand didn't stop, a spoonful of beef broth fell, and then came the long-awaited crispy fried soybeans!

The addition of half of the crispy fried soybeans not only makes up for the weak flavor of the inner fat tofu beans, but also brings a more minced meat-like texture to this dish.

There is no need to add any seasoning, the dragon scale rock salt is put in again, and the flavor of the bean paste is perfect enough.

As the soup tightens by halfway, the starch thickens, and the remaining half of the soybeans and the chopped garlic sprouts are sprinkled again.

Shake the pot a little, flip the spoon twice, and suddenly a rich aroma has broken through the shackles of the firelight and descended directly on this moonlit sky.

The golden light shimmered in the heavens and the earth, as if to blind the audience's eyes.

The rich and complex aroma spreads, and it is extremely ruddy, with the white of tofu and the green of garlic sprouts.

The magic mapo tofu, which is known as the unbroken cuisine in Sichuan Province, has been announced!

Zhou Tianxing watched the golden light break through the sky, and he already showed a smug smile.

He didn't believe that this dish with all his might, coupled with the blessing of dream ingredients, would lose to Zhao Youqian!

"I'm done!"

"Six-in-one, magic mapo tofu!!"

Holding ruddy dishes and shimmering with mouth-watering brilliance, there seemed to be a red giant roaring behind Zhou Tianxing, arrogant and burning everything!

And when the dish was completely completed, Zhao Youqian showed a smile.

He was struggling that there was no good food worthy of his use of the food space's replication function, and he didn't expect... Zhou Tianxing himself sent it to the door.

With the background of the Xie family, he can see that the recipes and techniques used by Zhou Tianxing are obviously improved from the original recipes by successive generations of Sichuan provincial chefs, which are more perfect and have more elements.

This kind of top recipe circulated within Sichuan Provincial cuisine, Zhao Youqian can already be said to have it easily, how can he not laugh?

And it was precisely because of his smile that Zhou Tianxing's smug expression froze in the middle of the road.

'What is that turtle son laughing at?' Laughing fart? ’

Zhao Youqian's smile not only caused Zhou Tianxing's expression to be solemn, but also made the judges present slightly stunned.

"He's so confident, can he win in his own cooking?"

Wang Donglai has never seen a chef like Zhao Youqian, even if he is in the halberd, it seems that he is just serving a delicious meal to the diners.

Sensing that he had attracted the attention of everyone present, Zhao Youqian moved his body and turned his wrist.

Then he turned around and took out the chicken soup that had been frozen, and the chicken soup that had been removed from impurities appeared on the counter, and it was as pure as a piece of transparent glass.

I saw Zhao Youqian's kitchen knife slashing across the edge of the bowl, and a whole piece of chicken soup ice cubes had already been detached.

Nagi Senzaemon seemed to have expected something, and his eyes were fixed on the cooking table where Zhao Youqian was, and he didn't want to relax for a moment.

Taking a deep breath, before he could make a move, fine beads of sweat had already appeared, Zhao Youqian held the kitchen knife tightly, and swiped it quickly!

Suddenly, all that was left of the entire cooking table was the sound of chopping ice!