That's how much flavor it has? ”

For the first time, Zhao Youqian was a little unsure of having so many dream ingredients, and an opponent who could use these ingredients wantonly, and could only see how to stimulate his cooking to take a step forward in the game.

Obviously, Tan Fangti is much more handy in the application of fantasy ingredients, and he occupied the attention of the audience as soon as he made a move.

It's just that when I first boiled the broth, the aroma was so strong that it seemed as if it had been boiled for more than 12 hours.

The pork bones of the ham black pig can be so rich that it is beyond Zhao Youqian's expectations.

It's just that he quickly judged a little, and it is precisely because of the richness of the ham and black pork bones that Tan Fangti uses very few accessories.

There were even only four flavors of winter melon and a little green onion, ginger and peppercorn, nothing else was put in, and even the cooking wine was discarded.

'And this pork bone can't be stewed for too long...'

Zhao Youqian's heart estimated a time, at most an hour is the limit, otherwise the too strong taste of pork bones will definitely destroy the flavor of the cuisine.

The focus of this assessment is 'oil residue', and the pork bone broth can add style, but it must not be overstepped.

Fortunately, the characteristics of ham black pig are similar to the flavor of Spanish ham, rather than the traditional Jinhua ham in Yaozhou, otherwise it is difficult to control the release of flavor substances even if it is only boiled for less than an hour.

'Just need dashi?' What does he want to cook? ’

His eyes flickered a few times, no matter how the creativity diverged, the foothold would always not change, for example, Zhao Youqian would shuttle through various systems in Yaozhou, integrating some things from other cooking systems in the world.

And Tan Fangti's root is Tan's cuisine, that is... Yaozhou's ancient top... Government cuisine!

Born in the backyard of the official eunuch's house, the official cuisine developed on the basis of Shandong cuisine and Huaiyang cuisine can be described as a representative of luxury in the ancient cuisine of Yaozhou.

Preparing soup stock is just the most basic operation, it can be said that the official cuisine and Shandong cuisine are almost the same, if the taste of the soup is missing, the dishes will be greatly reduced, so just from the first step, Zhao Youqian can't tell what the new generation leader of the Tan family is going to do.

This is not surprising, even if Zhao Youqian is doing now, many people can't understand it.

He first cleaned out the blood and internal organs of the giant thorn hummingbird, sealed it in ice, and then began to deal with the giant thorn hummingbird, with the cooperation of special abilities, it seems that his movements are more noticeable.

There is no intention to hide it, revealing the ability he has, this is also because there is no need to hide, who can enter this assessment, who does not have one or two points of extraordinary ability?

Even Su Gree, who felt that he was going to be eliminated, used his extraordinary ability to strengthen the heat and began to cook the only dream ingredient in his hand, 'Golden Black Garlic', which might have something to do with oil residue!

Black garlic is originally a special ingredient that can only appear after fermentation, but because of the addition of gourmet cells, a special garlic coating wrapped in the outer layer of garlic will be naturally fermented underground, and when its flowers are in full bloom, it will attract honey to come to collect honey, and after a simple exchange, honey and the honey of the flowers will be integrated into the ingredients after an exchange.

It becomes a dreamy ingredient with a hint of honey sweetness and a rich golden honey color.

Golden black garlic!

This black garlic is deep-fried, blended with ordinary oil residue, mixed with the top honey from black garlic, and served with Thai green curry, this is the dish that Sugree wants to make.

Although he showed his dishes most clearly, it did not mean that Sugree's cooking skills were not enough, but because of the vivid display, the rich taste of his dishes was surprisingly surprising, suppressing the taste of the soup soup cooked by Tan Fangti.

The unique aroma of curry, coupled with the unique flavor of golden black garlic, attracted the attention of the audience step by step, especially the curry sisters Hua Chimote Natsuya and Chimote Weaving felt a little eye-catching about the curry dishes made by Sugree.

Watching these high-level chefs make dishes is also an accumulation of experience for them, although Sugree did not get the dream ingredients that can be used on the oil residue body, but he innovatively integrated the golden black garlic into the curry in two parts, which also benefited the thousand cousins a lot.

Here, whether it is Su Geli or Tan Fangti or Zhao Youqian, they have all shown their cooking skills, and as representatives of Western America and Europe, Sato-kun and Lenster are not to be outdone.

Ranster's cuisine was obviously unexpected by many, and the fantastic ingredients he hunted weren't unusual.

As a 'juicy goat' that combines the essence of sheep and goat meat, the most amazing thing is that the gravy is so rich that it seems to be specially fetched with water.

Combining the chewiness of goat meat with the creamy fat and tender texture of lamb, this fantastic ingredient is a must-try for lamb lovers.

But Lancet's dishes weren't made of juicy lamb, or rather the main ingredients he used weren't lamb, but haggis.

THAT IS, THE RUMORED ENGLISH SPECIALTY DISH 'HAGGIS'!

London, England, known as the capital of dark cuisine, is most famous for several dark dishes with different origins, among which Haggis, which is called lamb pudding, is one of the most flavorful.

No one would have thought that the sunny-looking Lancet would choose to make such a dark dish.

Of course, the dark cuisine here does not refer to the dishes made in the dark cuisine world, but the special dishes with extremely unique flavors and rave reviews.

Take out the internal organs of the juicy sheep and clean the stomach of the sheep, Lenster actually boiled the oil, directly put the stomach of the sheep and part of the haggis into the oil pot, and a strong smell of mutton broke out.

On the contrary, the red wine, who was sitting in the examiner's seat, looked at the production method of Lanster, and showed a look of surprise.

'In this way, he solved the problem for the oil residue... It's kind of interesting...'

Unlike Sugree, which is also limited to refining oil residue, it only uses golden black garlic to add flavor to the cuisine.

Lancet's approach is clearly expanding his understanding of the ingredient of oil residue.

Since it is the leftover ingredient after frying, why is the haggis not considered oil residue after removing the fat and frying it into a crisp form?

If Sugree is still bound to the original ingredient cognition, then Lancet begins to transcend this cognition, and for dream ingredients, this transcendence is the most important.

So in the eyes of red wine, the cooking skills of the two of them are not much different, but the level is already two points...

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