"I didn't expect Chef Zhao Youqian to marinate ingredients in such a way..."

Li Wenbo has been in contact with Shiquan Roast, so naturally he has the most right to speak.

In fact, when he cooks this dish, he almost always adapts it to the same templates that have already been successful.

I didn't think about it at all, and in fact, there was no need to make it strictly according to those practices.

"It seems that in terms of innovation and problem solving, I am not as good as Chef Zhao Youqian..."

Lin Chef is not as good as a special chef, it is very scary to say, and it is actually not a particularly rare thing in the food world.

After all, the pinnacle of the special chef is actually one step away from the Lin kitchen, and some people have specialized in the whole life, and the cooking skills may really be in the special kitchen, but in some aspects, it is comparable to or even surpasses the Lin kitchen, which is not surprising.

It's just that Zhao Youqian is only how old he is, and he is already as blunt as Chef Lin, which is a little scary!

At least the audience in front of the screen once again recognized Zhao Youqian's talent and level.

This inconspicuous-looking Yaozhou chef is a real super genius.

After all, it will take more than half a year for him to even reach the coming-of-age ceremony...

...

'Rival! Super rival! ’

After Xiao Hua saw Zhao Youqian's cooking methods, the alarm bell in his heart had already turned on to the maximum.

He didn't expect the two of them to think of going together, and roasting is a very difficult way to control the heat.

What's more, it's a traditional way of grilling from Yaozhou.

Even if he incorporates the essence of Texas barbecue, it is still unknown whether he can overpower the culinary genius of Yaozhou.

'No time to waste! ’

At this time, only by surpassing the past self can we truly win.

Xiao Hua, who had suddenly condensed all his spirits together, let out a long breath, and then lifted the whole cow to the fire he had raised.

'Because the oxygen is unevenly distributed, is the temperature of the flame uneven in some places?' ’

Just getting close to the fire, Xiao Hua had already discovered the problem, but he had already found a solution.

Coming to the charcoal that had been piled up a long time ago, he threw a few pieces of charcoal into the fire seemingly at random, and the charcoal that was quickly ignited by the surrounding temperature once again added fuel to the fire, which was already slightly white sparks.

But if someone tests it with a thermometer, they can see that the fire, which had not reached the extremely high temperature of red in some places, is now completely red, and the temperature has risen to the most perfect level!

'It's ready to be loaded!' ’

A scene that surprised the audience appeared, only to see that Xiao Hua, who seemed to be a thin and weak student, shook one hand suddenly, and the whole cow took the grill into the air, and then fell heavily on the fire, and the two grills were on both sides of the fire!

At this time, the judges present and those real cooks saw the signs that Xiao Hua was ready to cook with all his might.

Behind the screen, Morey sipped red wine, and looked at Xiao Hua on TV and couldn't help laughing again.

In his opinion, although Xiao Hua sensed Zhao Youqian's threat, it was too late at this time...

...

The most important thing in the way of barbecue is, of course, the heat and ingredients, but if someone says that seasoning and marinating are not important, it is also a master with a problem.

Zhao Youqian smeared the suckling pig with sea salt and spice powder, put it on the iron plate, and then began to prepare for the other ingredients, knowing that this step is crucial.

Because this represents a change in taste and meat quality, after the suckling pig is the largest group of birds, the goose!

And in order to deal with the other ingredients that will be put in later, Zhao Youqian specially chose the lion's head goose.

This goose has a large head and small eyes, and has large black sarcoma at the top and sides of the head, because the sarcoma will resemble a lion's head with age, and the most important thing is that the body is a third or even half larger than the average goose, and the meat is also full of toughness.

Generally, if you are a resident of Chaoshan and other places, you will definitely be no stranger to this kind of goose, because the most famous braised goose in Chaoshan, as well as the famous braised goose head, is made of this kind of goose.

But this also means one thing, the taste of lion's head goose is peculiar to poultry, otherwise it would not be made with braised goose.

The neck is long and the head is big, which also indicates that his essence is actually on the neck and head, but unfortunately Zhao Youqian wants to make ten perfect roasts, and it is impossible to fully bring out the deliciousness of these two places.

This is also a trade-off that needs to be made in cooking.

The five-spice powder used to marinate the suckling pig in front of it, and the similar spice powder was used to deal with the lion's head goose, but the nutmeg and cloves were replaced with angelica and sand kernels.

The formula ratio of the two spices was changed, and the green onion and ginger juice were added to wipe the whole body, and more importantly, Zhao Youqian had already prepared a bone-removing knife before pickling!

"I wanted to do that... Does it reduce the impediment of fire penetration? ”

Li Wenbo showed a hint of surprise when he saw Zhao Youqian's bright knife, but soon nodded again and again.

This is obviously the right choice, and it has been used by Lin Chef in the previous examples of 10 full roasts.

At the same time, it can also remove a lot of fat between the meat and the skin, which by the way reduces the rich flavor of the lion's head goose itself, and even allows the seasoning to penetrate into the meat better.

The whole chicken is deboned, the whole duck is deboned, for these judges to see a lot, today for the first time to see the whole goose deboning, but also have a different feeling.

The bones of chickens are finely fragmented, and when deboning, you need to pay attention to the remaining broken bones.

Ducks have much harder bones, and the joints of the skin, flesh and bones are very thin, and one will be cut if you are not careful.

The lion-headed goose in Zhao Youqian's hand is different, the bones are hard and thick, if it is just a simple deboning, it is simpler than the previous two, but in addition to deboning, Zhao Youqian also has to remove a part of the fat to prevent the fishy taste of the goose meat from being too strong.

This is more troublesome.

Birds have a very smelly gland at the end of their tails, which must also be removed.

So you can see Zhao Youqian's hand reaching under the cavity of the lion-headed goose, and constantly slashing inside with a boning knife, and from time to time he has to cooperate with him to break the bone joints of the goose meat outside.

And when he took his hand out, he also brought with him a whole skeleton covered with red bruises and yellow and white fat.

Don't underestimate this step, if the taste of suckling pig and goose is not harmonious, and the taste of the two is difficult to blend and penetrate, then it will be even more difficult for the ingredients to be mixed together.

The essence of seasoning is nothing more than the word increase or subtraction, and if the taste is too strong between the two, then take away the strong flavor.

Even if you lose the flavor, it's the art of cooking, not the destruction of the ingredients!

Those who can understand this can only be called a person in the way of cooking.