Big spoon! ”

"No, there's still a bit of the smell of Lu cuisine overturned and pickpocketed vegetables..."

"When did this kid use so much effort?"

It's not just the food party and the people in Mott Street who are paying attention to this halberd, Chu Lao has also been paying attention to this game in his manor.

Even he saw more than anyone else.

After all, it's just a special chef's halberd, no matter how loud the momentum is, it will alarm some Lin Chefs at most, and it is impossible to make Chef Long care.

Under the vision of a commanding height, the methods used by Zhao Youqian may not be fully understood by Chef Lin, but Chu Lao can see it at a glance.

This is also the reason why he feels that Zhao Youqian is becoming more and more amazing, it is not difficult to be erudite and knowledgeable, but it is difficult to integrate them into one furnace.

And Zhao Youqian's basic skills already have a faint taste of this, that is, the basic skills that Tan Fangti has shown, the basic skills of returning to the basics!

But how old Zhao Youqian is, he has already touched the edge of this kind of basic skill of progression, and you can also know how amazing his hard work and talent are!

"It seems that this kid's plan is not impossible to succeed..."

Watching Zhao Youqian on TV boiling the pot under water, preparing to boil fish head soup, Chu Lao muttered to himself.

...

"Fish head soup... Why do you have to remove the meat from the fish's head? ”

This method is obviously completely different from ordinary people, and removing the meat will also destroy the integrity of the fish head, if it weren't for Zhao Youqian's brilliant frying skills, I am afraid that the entire iron pot will be left with shredded fish.

The Indian supervisor, who was the judge, initially thought that Zhao Youqian would use fish heads to make the kind of dishes he was familiar with, but now it seems that this is clearly not the case.

"Let's take a look at it, whether you can pass the special assessment, or as the first winner, this young chef from Yaozhou can't be viewed with common sense."

The neutral special chef of the third party watched the movements of Zhao Youqian and Fell, and his eyes showed a faint joy, being able to observe the two highly skilled special chefs at such a close distance was also a learning process for him.

...

Boiling water is added, and the water vapor also violently envelops the entire iron pot.

The fish head, which was already full of pots, was added with hot water, and the iron pot became even heavier at once, as light as nothing in Zhao Youqian's hands, and the hand continued to shake slightly, so that the fish head that sank to the bottom was turned up.

After the water, oil, and fish head were completely in contact with each other, and the scene in the iron pot was completely boiling, Zhao Youqian turned the heat to medium heat, and then put in some green onion segments and continued to simmer.

Retracting his attention from the iron pot, Zhao Youqian silently estimated the time it would take to boil, and he had to boil all the gelatin in the head of the grouper, which would not be too short.

silently set a time to remind himself when the fish soup needed to be observed, and Zhao Youqian put it aside.

At this time, there are not many ingredients in the food basket, some wild onions, a little lemon, some pickled cucumbers and jalapeño, and even a few mixed shells of different colors that belong to the seafood category.

And this is also the ingredient that Zhao Youqian is preparing to process.

After checking in advance, these miscellaneous shells have been cleaned very cleanly, and even the spitting has already been processed, which can be regarded as an ingredient that can be used directly when you get it.

However, it is not so simple for Zhao Youqian to use it, but directly use these miscellaneous shells to make sauce.

Two large bottles of soy sauce and water, in a one-to-three ratio, fill the small soup pot to half full, then add the chopped onions, carrots, celery, and most importantly, the apples with the skin and cut into pieces, throw them in, cook until the dark sauce in the pot boils, then put the mixed shells in it, and then simmer for half an hour.

It's called seafood soy sauce, but it costs more ingredients than ordinary seafood soy sauce, and it doesn't make the judges and the chefs in the audience feel anything special.

On the contrary, those ordinary Western American audiences are also very curious to see Zhao Youqian handle soy sauce like this, and some of them have used this traditional Yaozhou seasoning, which is obviously not very suitable for their taste, so I don't know if Zhao Youqian will be more in line with their definition of deliciousness after this treatment.

"To make seafood soy sauce, is this to make braised or steamed fish?"

I also know Yaozhou cuisine, otherwise I wouldn't have been selected as a judge, and the editor-in-chief of the food media looked at Zhao Youqian's actions and showed a little puzzlement.

But at this time, Zhao Youqian slowed down, and after making a kind of fried flour with glutinous rice mixed with potato flour, he began to work the eggs.

The egg whites are taken out, leaving only a pile of egg yolks, and then constantly whipped with a whisk, and some salad oil is added from time to time, obviously making a sauce that is very familiar to Western Americans, mayonnaise!

The production of this kind of sauce that appears more often makes the public lose their attention to Zhao Youqian, and the TV side also rotates quickly, directly shifting their attention to Fair's side, and it is just at this time that Fair's cooking has reached a special place.

It's just that the chefs who paid more attention to Zhao Youqian couldn't help but show a look of surprise after savoring these actions made by Zhao Youqian.

'Isn't it a single dish, but a platter that combines several dishes?' ’

When Nakamura Ji saw the rotation of the TV screen, he directly closed his eyes and began to combine several ingredients and production methods shown by Zhao Youqian in his mind, and then opened his eyes with admiration.

"Sure enough, it's a super genius who is less than eighteen years old... Do you want to use such a method..."

"It's just that even if the main ingredients are the same, can you stack the umami to the extreme?"

"The fusion of flavors is not so simple!"

He knows a lot about Zhao Youqian, but Nakamura Ji knows that the real halberd will never have a fixed number, and to complete the cooking he guessed, what Zhao Youqian is showing now is far from enough!

...

In the halberd field, Phil, who was ignored in front of him, was meticulously handling the ingredients in his hands, next to which were Hokkaido scallops that had been diced, and in order to pursue the perfection of taste, he chose even Hokkaido East scallops, which would be more delicate and sweet.

The squid from Hakodate is the best among the squid, even if it is eaten raw, it is very luscious, Fair after a little blanching for 30 seconds, directly remove the slightly fishy skin on the surface, the delicate white squid meat is cut into thin strips and put aside to chill, it can be said that no one can guess what his dish is so far.

However, with the stacking of so many ingredients, it must be a dish with extremely strong umami and explosive taste.

In this regard, when Phil constructed the recipe of this dish, he used the unique technique of Italian cuisine, which is also the most traditional and familiar way, the Italian tomato sauce to combine various seafood ingredients, but how to combine them still seems to be a mystery...

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