The flavor of several ingredients first enters the oil, and then slowly penetrates into the glutinous rice through the fat, and then the ingredients and the glutinous rice are steamed, and then the final assembly is carried out..."

"Seemingly simple ingredients, but behind the scenes, there is a lot of intricacy to make?"

Xingping Chuangzhen watched Zhao Youqian start to rest, his eyes showed a touch of complexity, if his father was showing what is called the balance of creative ideas, then Zhao Youqian showed the most basic things of a chef, the more complex it is, the more simple and inconspicuous it is when it is presented!

The real delicacy is poured out by the chef's sweat behind the scenes, and the only way to cook is 'diligence'!

Even those in Polar Star Liao felt it, and the discussion between them gradually became less and less.

Don't look at it, it seems that it is just fried and cut, Zhao Youqian has done a lot of things in a short time, just look at the fine beads of sweat on his forehead now.

Always observe the heat consumption, judge the concentration of when to start the pot, and pay attention to the heat of the oil pot, so as not to let the oil in it smell, and to ensure the heat of the ingredients, you also need to be able to maintain the correct oil temperature.

The mental wear and tear is much more than those actions seen outside, if it weren't for the mushrooms that need to be boiled for a while, and the glutinous rice needs to be soaked for a while, he would not have this gap to rest.

Just when everyone was relaxing and breathing, so that Zhao Youqian could breathe smoothly in a quiet atmosphere, a series of rapid 'Dididi' sounds broke the peace of the kitchen.

Sensing the convergence of everyone's eyes, Kohei Soma pressed the timer in his hand with a calm face.

Then he turned around, waited for his gloves, and took out the half-grilled barbecued pork.

'Bang'

The moment you open the kitchen door, the original strong seafood flavor is dispelled, and a barbecued meat smell that belongs to the barbecued pork begins to occupy the kitchen space.

Even Zhao Youqian couldn't help but take a look at Xingping Chuangzhen's side, this kind of smell is rare in Dongying, after all, the barbecued pork made here is said to be barbecued pork, which is more similar to braised pork.

And this kind of authentic Cantonese barbecued pork, Zhao Youqian hasn't seen it for a long time.

'The amount of rose dew is just right, and the flower carving is added to blend the two wine aromas... It seems that Chuangzhen, this stinky boy, has not studied less! ’

Even if he knew that they were opponents now, Zhao Youqian couldn't help but nod in approval, obviously Xingping Chuangzhen's barbecued pork had learned the heat.

The semi-finished product in front of him has begun to show a hint of the unique ruddy of barbecued pork, and Kohei Soma has a strong aroma, turning it over and brushing it with the sauce of marinated barbecued pork, which can make the flavor better penetrate into it, and it can also make the flavor more and more intense.

Then put it in and grill it for 12 minutes, then turn it over and brush the sauce, bake it for another 12 minutes, then brush the honey water every 5 minutes, turn the noodles and roast it again, until the honey is densely hung on the barbecued pork, this sweet and delicious, rich honey barbecued pork can be completed!

At this time, Seiichiro Kohei had already turned off his steamer and let the hot water keep warm there, so it can be said that his roasted wheat has been completed!

However, he didn't open it in a hurry, but waited for Xingping Chuangzhen and Zhao Youqian to serve it together.

Sensing this, Zhao Youqian had no intention of resting, the shrimp shell and shrimp head that had been fried once were put into the pot again, and the rice oil that had been scooped out and fried several kinds of seafood had a light orange-red color at this time, which was also the evidence that the crab shell and shrimp shell gave it a taste.

And at this time, Zhao Youqian is going to strengthen this taste again!

Two ginger slices in the pot, with the peeled shrimp shell and shrimp head, raise the oil temperature again, and start the process of frying the shrimp shell again, this time Zhao Youqian deliberately squeezed it carefully for a while, until the shrimp yellow part of the shrimp head was also integrated into the shrimp oil, and then all the shrimp shells and shrimp heads were fished out.

This time, the stuff was finally dead and was all sent to the trash.

The glutinous rice that had been soaked for a while was also picked up directly, and without any hesitation, it was directly put into the oil pot mixed with several seafood flavors along with the water in which the glutinous rice was soaked.

The temperature of the medium heat remains unchanged, and with the addition of water vapor, the oil pot that was still a little explosive at the beginning suddenly becomes the appearance of oil soup and glutinous rice.

Zhao Youqian, who was not worried that the oil would be too much, kept stirring while adding white pepper and black pepper powder to it.

Because this dish requires a lot of seafood, in order to reduce the burden on the stomach and intestines caused by a large amount of seafood, pepper is indispensable, which is also a way to drive away the fishy smell of seafood and enhance the umami taste.

And Seiichiro Kohei frowned slightly at this time, because this step is very similar to the red rice cake popular in Yaozhou Minnan.

It's called rice cake, but it's not the same type of thing as rice cake, and the rice cake in southern Fujian is actually something similar to seasoning glutinous rice, and rice cake is a food made of rice milk like a real rice cake.

Red rice cake in southern Fujian is generally a dish only when you get married or have a happy event, just to take a red and prosperous meaning.

After the steamed glutinous rice is stir-fried with various seasonings, the red crab is added again and steamed, which is the basic process of making red rice cakes.

However, Zhao Youqian adjusted his method in a limited time, because he needed to make glutinous rice filled with flavor, but the time was not enough to soak the glutinous rice, so he used the method of stir-frying, boiling and steaming each other.

The glutinous rice, which originally needed to be soaked for four hours in advance, was only soaked in less than 40 minutes before it was put into the pot, but when it was put into the pot with the water used to soak the glutinous rice, it brought a little bit of porridge in the same way, but there was a lot of hot oil in the pot.

Under the interaction of the two, the oil on the top can accelerate the heating of the lower layer of rice, and it can also keep warm, so that the glutinous rice can fully absorb all kinds of water as much as possible, without worrying about the lack of soaking time, and in the process of boiling, the water will inevitably evaporate, and the taste of several kinds of seafood will also slowly enter the glutinous rice through the oil above.

This method is similar to stir-frying, and it is a bit like the old-fashioned steamed rice, which needs to be boiled and cooked before steaming, and many people present have quietly learned a hand.

It can be said that this method is good for everything, but it is not good for the cook, because if it is directly in contact with the fire source, even if the bottom of the pot is soaked with grease, it will inevitably stick to the pan, and this requires the cooking staff to not stop stirring for a moment, in order to force all the water out, this stir-frying will take at least half an hour or more.

Even after adding ham, sweet potato, corn, green beans and other ingredients, it needs to be stirred for a longer time, but the flavor of this seasoned glutinous rice gradually seeps out with this hard stirring, which makes people feel excited!

Even the honey-glazed barbecued pork, which draws out the sauce and honey one after another, and the aroma is getting stronger and stronger, is no match for this rich aroma...

"But... There is still a big problem with this! ”

A strange hint flashed in Alice's eyes, and she spoke softly, attracting the attention of the people around her...

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