The most troublesome fish soup is completed, and the rest is just according to the map, and I don't know how many times I repeat it.

The pig's trotter soup is done first, and the thick white soup is filled with winter melon, celery and green onions, and there are not many vegetables in this soup because there is no need for that.

Winter melon and celery can already release the fragrance and remove the greasy effect, and their flavor can also relieve the overly viscous taste of ordinary pork trotter jelly.

After packing the box little by little, Zhao Youqian began to deal with the others, bone broth and chicken broth are the simplest, remove foam, soup residue and grease layer, filter and pour into the refrigerator.

Lamb soup is a little more complicated.

Because of the boiling, the lamb, which was already very tender, was completely soft and rotten, mixed with all kinds of vegetables, fruits, and spices, and it was almost impossible to tell what was in the soup.

When you break the spices that have been simmered softly when you are not strained well, the flavor of the soup will change.

So Zhao Youqian's method is also very simple, use a spoon to slowly scoop out some of the mutton soup needed, and put the rest first.

Perhaps these leftover ingredients can be used to make other mutton dishes, and there will always be people who can eat them in Nagikiri's house, and they will not be wasted.

The four boxes are packed separately and placed in the refrigerator, waiting for all the stock jelly to be finished.

As long as all the broth is solidified, Zhao Youqian's cooking can almost be completed.

Erina Nagikiri's side is a little more complicated.

The French consommé jelly is divided into two types: meat and vegetarian, and the soup made by Erina is obviously a soup with meat dishes, but a large amount of impurities in the consomme is still indispensable to add spice-filled minced meat.

Stir carefully over low heat until all the impurities of the soup are adhered to the minced meat.

Then slowly scoop out all kinds of excess ingredients, and a bowl of tea-like clear soup has been served by Erina.

It also needs to be cooled to freeze, but it is not only cooling, but also gelatin slices to make the broth condense, which is different from ordinary broth jelly.

While the temperature is not low, put the gelatin tablets in to melt, and then filter to prevent uneven dissolution.

Erina also entered the time to wait for the freeze.

And Senzaemon couldn't help but show expectant eyes as both sides entered the final stage.

Even if he has tasted his granddaughter's cuisine, he is still very unfamiliar with Zhao Youqian's cuisine, and even if he has seen a little bit of the origin of Zhao Youqian's cuisine, for him, what he has cooked by Zhao Youqian will definitely be different from the ordinary food in ordinary restaurants.

This difference is also the key to his great expectations!

What's more, just looking at the appearance of those fillings, he knew that Zhao Youqian's cooking was definitely not bad.

...

The four kinds of fillings correspond to the four kinds of xiaolong soup dumplings, and even the wrapping method is different.

The refrigerated soup dumplings are taken out, the top grease is removed, and then they are slightly chopped into pieces and added to their respective insets, and then the soup dumplings are wrapped in a way that speeds up.

Generally speaking, the more pleats the bun has, the more fillings are used inside, and the more delicate the man's technique is to make the bun.

That's why the bun has to be wrapped with eighteen pleats.

In fact, the fundamental purpose of these folds is to distinguish and differentiate the taste of thin-skinned buns.

The more folds there are, the more consistent the less moist parts of the epidermis.

But Zhao Youqian's xiaolong soup dumplings are definitely more than that.

In addition to the traditional bamboo shoots and bamboo bamboo soup buns are wrapped into the most familiar appearance, Zhao Youqian also wrapped willow leaf shape, white rabbit and ingots, three forms.

Different forms will eventually present a different taste effect in the mouth, which is why the white case master has put so much effort into making so many shapes.

A kind of stuffing xiaolong soup dumplings are placed in a steamer, and there were originally several stoves boiling the stock, but now there are several stoves steaming the xiaolong soup dumplings separately.

When all the dough is used up, the meat filling is also consumed.

It can be said that Zhao Youqian's calculation of the ingredients is just right!

And his side is in a state of completion, and Erina Nagi is not far behind.

The congealed consommé is used as the base, and the top layer is covered with crimson soup jelly extracted from sheep's blood, and after the third soup jelly is spread in the form of foam with a foaming machine, there is actually a layer of freshly baked butter puff pastry on the top.

In the small glass, pale brown, crimson, faint white foam, and yellow puff pastry form a dazzling rainbow of colors.

The golden brilliance with different lights soared into the sky, and Zhao Youqian really saw Erina's progress.

This is no longer the category of super-level cuisine, even if it is compared to the specialties of his top chefs in Ximei, Erina is only a little short of basic skills.

It can be said that this nirvana dish, if it is a new chef chef, one of them will lose if they don't pay attention.

It's no wonder that Erina Nagikiri challenges herself with confidence.

Zhao Youqian's eyes showed a hint of amusement, but even if he faced a dish that was enough for him to face up, it was still not enough for him to do more.

Because his cuisine is definitely not inferior to anyone!

As the high temperature simmered, the soup dumplings in the four steamers also began to ripen, and one by one they were like recorders, and the sound of the leaves blowing in the breeze came out.

An astonishing scene occurred.

Four sounds, four tones, but perfectly harmoniously integrated, as if the wind of the four seasons wafted in the kitchen.

The same astonishing brilliance erupted from the steamer, and what shocked the old giant Dragon Chef was that he didn't expect that the dishes that Zhao Youqian had improved casually could actually produce an interlocking effect.

This undoubtedly strengthened the grade of the finished product, and even Erina Nagikiri, who had always been full of confidence, bit her lower lip.

The feeling of seeing that she couldn't catch up with the mountains invaded her mind again.

'Impossible, I've improved a lot, how can I not even see my back?? ’

It is precisely because of this obsession that the stubbornness in Erina's eyes was also seen by Zhao Youqian.

Soon guessed her thoughts, and Zhao Youqian didn't hesitate anything.

He turned off the flame of his own cooking and opened the four steamers in front of Erina.

"Let's try it, my food..."

"Use your tongue and your kitchen heart to see how you can find your way forward."

The thick steam made Erina's cheeks and hair a little wet, and it also made her a little distracted.

She didn't expect Zhao Youqian to do this.

But soon her grandfather came over and sensed Erina's mentality, and Senzaemon also agreed with Zhao Youqian's approach.

"Try it, Erina, what you'll see, it's up to you..."

patted her granddaughter on the shoulder and encouraged her to use the Tongue of God to look at Zhao Youqian's righteousness, which was definitely a thing that would be of immeasurable benefit to her future.

Hearing his grandfather say the same, Erina Nagikiri, who was still a little uneasy, inexplicably stabilized.

Then he lifted his chopsticks...

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