"Steamed, fried, stir-fried, boiled in soup..."

As a judge, the editor-in-chief of the food media watched Zhao Youqian's cooking and analyzed his techniques one by one.

"These are the most commonly used cooking methods in Yaozhou, but can there really be so many cooking methods in one dish?"

"Each flavor and preparation method brings a completely different flavor style, and if you can't find the key points to blend, then there will be a great sense of separation."

As a third-party judge, the chef also agrees with the editor-in-chief of the media, and he naturally has to give some opinions on the live broadcast of TV media, otherwise it seems that he has no sense of existence.

"The fusion between dishes is an area that only Lin-level chefs can cover, but as far as I know, when I was in Higashi-Sakura, this young Yaozhou chef had already tried to interlock the extreme taste of cooking before he reached the special level."

"But that time it was four dishes, not just four ways to make it in one dish."

He shook his head with some emotion and amazement, even if Zhao Youqian had a successful example, he was not optimistic that this dish could be truly completed.

This is because the true interlock of perfect fusion is a dish that can perfectly blend flavors regardless of the order, starting and ending with each dish.

With such a level of cooking skills, some beginners may not be able to do it, but Zhao Youqian is still a little tender in his opinion.

"It seems that you are not optimistic about Chef Zhao Youqian..."

The Overseer from India had a slight accent in Western American, but it didn't prevent others from making it understandable, but he didn't think the same way as the other two.

"If you pay attention to the main ingredients, you will find that Chef Zhao Youqian's cooking is full of heavy spices and the combination of other cooking techniques will never spoil the deliciousness of the grouper..."

"It's just that how to integrate it together, this problem may only be seen when Chef Zhao Youqian is completely completed."

With the comments of the three judges, the TV screen once again turned to Zhao Youqian's cooking table.

And by this time, he had really entered the finishing stage.

...

The wild onions and shallots that have been chilled with ice water for a long time were all taken out by Zhao Youqian, pressed a little and then shredded, using only the green part of the green onion, plus a little shredded red pepper to increase the aroma and taste of the steamed fish steak.

It can be said that at this time, all of Zhao Youqian's dishes have entered a very simple stage, even so simple that the audience can learn it.

Ignoring Zhao Youqian's basic skills and the large number of prepared ingredients used, his cooking is actually very simple.

This is also the reason why Chu Lao's eyes flashed with contemplation behind the TV, and then showed a relieved smile.

Whatever Zhao Youqian wants to do, his actions are tantamount to promoting the influence of Yeonzhou cuisine in New York.

You must know that New York is already one of the largest cities in Western America and the only financial center, if Yaozhou cuisine can be promoted here, then it means that in the whole of Western America, Yaozhou cuisine has also a place.

This crucial step requires a cooking that is impactful enough and easy to learn.

Zhao Youqian specializes in interlocking his own cuisine with the simplest and most basic cooking methods, not only because this is the way he is most sure of interlocking, but also in order to make Yaozhou cuisine famous.

Not to mention the more complicated fish head soup jelly and fish fillet curry, fish sticks and steamed fish steaks are sure to be easy to make.

can even be seen at a glance, this is Zhao Youqian's strength.

Only Chu Lao could see this, and even Nakamura Ji and Mandelai, who had been paying attention to Zhao Youqian's every move, did not think of this layer.

...

"It's time to finish..."

Looking at the time, Zhao Youqian muttered.

The grouper doesn't need to be steamed for too long, and the thickness is according to his expectations, and with the fire of the stove, eight minutes of high fire is enough.

Then cover the lid and let it sit for two minutes to allow the juices inside the steak to be blocked, instead of cooling it all at once and losing it all.

At this time, the freshly baked curry fillet buns are also baked at the right time.

'Ding-dong! ’

With the timing of the oven, Zhao Youqian opened the oven, and the aroma of bread gushed out, forming a virtual shadow like bread in mid-air.

The curry bread with its obvious golden sheen, with its burnt yellow color, is attractive enough to be filled with the aroma of flour, not to mention the hint of the curry fillet, which makes you wonder what the filling will taste like.

Using a glove, the steaming, steamless and steamless soured fish fillet bread is placed on a plate, which is exactly the opposite corner of the fish sticks.

At this time, it is also time to steam the fish.

Zhao Youqian turned around and turned on the steamer, with a faint sparkling brilliance of the grouper spine steak, the white and tender fish meat and a little gray fish skin made people feel the freshness of what is called seafood.

However, this is still very early for Zhao Youqian, first pour out the fish soup steamed from the steamed fish, because it will bring some fishy smell, Zhao Youqian does not want any fishy smell to ruin the dish, so he discarded it together with the green onion and ginger underneath.

With only a whole piece of fish left on the plate, Zhao Youqian put the chopped green onion and red pepper shreds on the fish pieces, and used a small pot to burn a little mixture of peanut oil and sesame oil.

Then, the seafood soy sauce, which has been boiled before, has a lot of shellfish and vegetables, and the fish is poured on top of the fish pieces, and the light reddish-brown sauce dots the white and tender fish with a few traces of deliciousness.

With the hot oil poured in, the aroma of green onions, sauce, and most importantly, the aroma of fish and meat were stimulated at the same time, forming a golden brilliance that burst out.

directly shook the audience in front of the TV and the judges on the spot.

'It's just a steamed fish... Is there such a strong gastronomic vision? ’

Through the screen, the blue-eyed white chef can also perceive the intensity of the vision, which also means that the dish is finished and delicious.

When the golden light dispersed, Zhao Youqian had already transferred the steamed fish steak and put it on the plate that had been prepared a long time ago, the gilded luster was not only on the fish, even the reddish-brown sauce seemed to have become golden.

So, when the last dish was taken out of the refrigerator, the fish head soup jelly that had been boiling for a long time turned out to be a golden special brilliance.

Both the audience and the judges are already a little numb.

You must know that even some special chefs can not achieve a culinary anomaly in every dish, and Zhao Youqian is like a super-grade cuisine-level dish that doesn't cost money, and every component of this dish is actually a super-grade one.

In that respect alone, Chef Felt's dish seems to have been completely lost...