If you control the heat, how to make the ingredients taste layer by layer, and how to ensure that the innermost ingredients are also ripe, these are all details that need to be cared about.

And these details, even the Yaozhou Special Chef, whose basic skills are already very strong, are simply difficult to deal with.

The problem of fire penetration alone is not something that ordinary special chefs can solve.

You know, this is not a combination of three or four ingredients, and the name 'Ten Perfect Roast' is naturally a dish that bakes at least ten ingredients at the same time.

It's not a concept to let the fire penetrate the triple ingredients and the ten or more ingredients!

Some people even use whether they can complete a 'ten complete roast' alone as the assessment criterion for Lin Kitchen, to divide those real giants in Lin Kitchen.

After all, if your heat mastery can't meet the requirements of perfect roasting, then breaking through the dragon kitchen is wishful thinking.

That's why Li Wenbo was so shocked, because he couldn't do it alone, and he was already a Lin chef...

"It's all roasted, it seems that the key point of this halberd is the heat!"

It seems that Xiao Hua's cooking difficulty must be much lower, but the low difficulty does not mean that it is a bad thing, which can also allow Xiao Hua to show more cooking skills and push the quality of the dishes to the extreme.

Zhao Youqian's challenge looks much more difficult, and it can be said that he is basically cooking beyond the level.

"But the difficulty of Chef Zhao Youqian's challenge is unusual... Not to mention whether it will innovate or not, if it is done by light..."

Li Wenbo knows a lot about Shiquan Roast, and he has even challenged this dish before to prove that he has the potential to enter the Dragon Kitchen.

Although it failed, it also learned a lot of experience.

Especially in the final dish, that is the most difficult step of the ten baking!

...

Texas barbecue is mainly two aspects, one marinated and the other smoky roasted!

Xiao Hua started to put the marinated seasoning and fix the meat, and then began to seal the whole cow.

Unlike many dishes that grill whole, a knife is cut on the meat to allow the heat to penetrate better and the flavor to get in.

The appearance of the cow in front of Xiao Hua was still white after being slaughtered, and only the abdomen was stuffed with various vegetables, fruits and spices between various pieces of meat.

Keep the inside of the grill in a smothery state, and sew the opening of the abdomen with a bamboo strip soaked in water.

If you don't use things like wire, you are also worried that there will be a peculiar smell, but it is much safer to use bamboo strips, but it is also a little troublesome, and you need to intersperse it as many times as possible to prevent the internal things from spilling.

By the way, some fruit should be stuffed into the mouth of the whole cow to prevent the soup from spilling out of the throat and affecting the temperature of the whole cow.

The process of barbecue is not complicated, and if it is too complicated, it should not be made in essence.

In the Texas barbecue cooking system, the barbecue itself is for convenience and speed, and the reason for marinating in advance is also here, if you make it too troublesome, you will lose the rugged taste unique to Texas barbecue.

Xiao Hua, who was already preparing to put the whole cow on the grill, could observe a little bit of what kind of cooking Zhao Youqian was going to make.

But when he saw it for the first time, the whole person showed a look of surprise.

"It's... How to do it? ”

...

Xiao Hua's sauce is all placed inside the cow, naturally to avoid direct contact with the flame, so that things like the sauce will have a bitter taste, which will affect the finished dish after being roasted over the fire.

This is also the basic preparation for making barbecue dishes over an open flame for a long time, even if the Texas characteristic is the part of the black sauce baked paste, it can't be too long, otherwise it will affect the taste of the barbecue, so about this step, Xiao Hua also has the preparation of smoking and roasting.

But Zhao Youqian was completely different, he directly smeared the calf that looked much smaller than the whole cow in Xiao Hua's hand with a slightly yellow sauce.

The smell wafting in the air alone was already able to make several judges and Xiao Hua who were present with keen senses perceive that there was the smell of turmeric, cumin, cumin, and other commonly used spices in Yaozhou.

And in those yellow sauces, there are obviously things that are different from ordinary barbecues, which is the key to Zhao Youqian's pickling this time.

Having devoted himself to the ingredients in his hands, Zhao Youqian didn't have time to pay attention to other people's thoughts, after coating the little calf's whole body with sauce, he began to put the little calf near the big fire that he lit after him, roughly in the range of about forty degrees, and then put a shaking head electric fan next to it.

Obviously, the sauce on the calf is to be blown dry, but this step is somewhat surprising, as it is usually done to make roast goose and duck, and the skin is dried to make it crispy after roasting.

What does Zhao Youqian mean by blowing the sauce on the calf?

However, there is more than one way for Zhao Youqian to surprise him.

Soon he began to work on the lambs.

It seems that for the sake of roasting time and meat quality, the large meat ingredients he chose this time are very small, and even the pig is a suckling pig.

And the lamb is also the goat of choice, or the black goat that grows up eating wild onions!

It has become the ingredient in Zhao Youqian's hands in less than three months, the best thing about such a lamb is that the meat is tender and soft, for this kind of lamb, the sauce used by Zhao Youqian has changed, mainly the sauce made into juice with vegetables and fruits, with pepper, cumin, fennel, it has to add much less spices.

Soon the lamb was also dyed with a colorful sauce color and was set aside for later use, which did not need to be air-dried.

The suckling pig is even simpler, unlike the previous calves and lambs that are only coated with sauce, the suckling pig needs to be poked with holes all over the body.

As soon as the special tool poked down, it was already full of pinholes, and in the eyes of the audience in front of the screen, it would be quite good to vent so many times when they were depressed.

The only thing I don't know is what the suckling pig thinks as an ingredient...

Zhao Youqian was very quick to fill the entire suckling pig with pinholes, then turned over and poked again to make sure that the entire roast suckling pig was full of holes, and then began to put spices.

His spices this time are simple, pepper, star anise powder, cinnamon powder, bay leaf powder, pepper powder, if it is not for the strong aroma, he has to fry these spices first and then beat them into powder, in fact, it is also possible to use ready-made five-spice powder directly, in addition he also added some nutmeg and cloves.

Mixed with these spice powders, as well as a large amount of sea salt and Huadiao wine, the whole white and tender suckling pig was soon dyed with a faint crystal color.

However, this pickling method still let those chefs who are interested in seeing a little bit of it.

"Is this a gradual reduction in the addition of spices?"

Chef Belvin from France. Flander gave a thoughtful look.

And Li Wenbo, the chef of Yaozhou, was also amazed and nodded very much...

"Exactly!"

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