Good... What a creative idea! ”

Nagi Alice stood behind Erina, and Zhao Youqian's approach was as if she had seen another world.

However, Kurokiba Liang didn't say much, but the strange light that flashed in his eyes already represented his surprise at Zhao Youqian's technique.

In fact, for Yaozhou cuisine, it is not uncommon to use boiling oil to make dry goods, but it is very rare to use boiling oil to fry dry goods that have already been served again.

Seiichiro Kohira looked pensive.

'Oil? Explode? If it's not just about cooking... What about sauces? A sauce infused with sticky rice? ’

"XO-chan?!"

Not only him, but because of Zhao Youqian's relationship, Marui Zenji, who is proficient in many Yaozhou cuisines, was just one step slower than Seiichiro Kohira before he thought of something and exclaimed.

"Although the things used are different, this technique is too similar to making XO sauce!"

As a sauce that is quite popular in the south of Yaozhou, especially in Cantonese and Xiangjiang cuisine, these students present have also come into contact with it, and then smell the smell in the air.

Although the scallops, which are the same ingredients as those in XO sauce, have not yet been put into the pan, the fishy aroma of the seafood after being fried has already begun to surface in their memories.

It was only at this time that everyone realized the power of Marui Zenji, and this strange cooking technique can actually find a source, which can only show that the various recipes and dishes that Marui Zenji remembered are no longer just memorized, but have become part of his cuisine.

Even Nagi Senzaemon couldn't help but take a few more glances at this seemingly inconspicuous little guy.

He didn't expect that there was such a jade in the Pole Star Liao, it didn't seem that he had much talent, but all the specialties were in his head, and if he had designed a development route, the special grade would not be the end for him.

Thinking of Zhao Youqian's treatment of the people of Jixingliao, in addition to Kohei Sojin and Tazo Megumi are the most attentive to this Marui Zenji, Nagi Senzaemon now probably knows the reason, he has this potential!

It's just that Zhao Youqian, who has been discussing the center, didn't pay attention to their topic, but focused on the work in his hand without a trace of distraction.

When all the dried abalone began to show a hard feeling like a biscuit, Zhao Youqian knew that it was time to put on another thing, which was the dried shellfish that made Marui Zenji see the clues.

Like scattered flowers, the dried scallops are sent into the oil pot with a circle of twisting techniques, and the temperature of the oil pot in front of Zhao Youqian is no longer the same, and the fierce 'bang' sound is even accompanied by hot oil splashing out.

This is also because the water hidden in the dried shellfish, under the constantly rising oil temperature, the effect of evaporation in an instant, looks scary, in fact, as long as the lid of the pot is slightly blocked for a while, the water vapor will evaporate.

However, the onlookers couldn't help but take a few more steps back when they saw such a fierce movement in the oil pot.

Don't say anything about being a chef, you shouldn't be afraid of the oil pot, this is a basic risk avoidance reaction, and it doesn't have much to do with whether you are a chef or not.

"Didada"

As the water vapor gradually disappeared, the movement in the oil pot became smaller and smaller, Zhao Youqian stepped forward and used chopsticks to pluck the dried scallops, and at high temperatures, these dried scallops soon became crispy.

Like the meat floss of seafood, it has a crispy texture and a unique flavor of seafood.

The heat was just right, Zhao Youqian used a big colander to fish out everything in the oil pot, and then poured some cold oil into the oil pot and turned on a low heat to keep warm.

The freshly fried seafood here is still in the stage of draining and standby, and here Zhao Youqian has a toothpick, and directly removed all the shrimp lines from the base, but his hand is almost to the extreme, just look at him with a base-around shrimp in one hand, and a toothpick in the other hand, inserting and picking in the middle of the shrimp's back, and a complete shrimp line is removed.

A pot of fresh prawns has been processed before the oil temperature rises.

And Zhao Youqian didn't stop, a chopstick poked directly into the mouth of the red crab, first let the big crab rest in peace, and then put the kitchen knife to unload eight pieces, the crab body was cut into four parts, the red crab paste was specially taken into a bowl and packed, and the crab claws were also smashed and put together with the crab body.

Only the shells and legs of the crab paste were put aside, ready to be oiled with the shrimp in Jiwei.

After the oil, the crab has to be divided into two parts, this kind of practice, let alone the students present, even Seiichiro Kohei, who has already vaguely guessed Zhao Youqian's approach, is a little confused.

However, after the Jiwei shrimp and crab shells and crab legs were put into the pot, the oil flowers burst open, as if a bomb was placed in the oil pot to burst.

'Bang Bang Bang'

Almost in the blink of an eye, the entire stove was covered with grease stains.

Zhao Youqian was not afraid of these, while frying, he took a rag to clean the stove, and when the oil soared less, the stove was almost clean.

At this time, there is already a strong aroma of fried crustacean ingredients in the oil pot, especially the umami brought out by the crab shell and crab legs, which is richer than the shrimp oil fried by Jiwei shrimp.

Nodding, Zhao Youqian knew that this step was almost over, and directly took out the Jiwei shrimp and crab shells and crab legs.

The crab shell and crab leg were specially picked out, with a small part of the dried scallops and dried abalone, directly put into the stew pot, and a small piece of Jinhua ham was added, and the soaked dried shiitake mushrooms, green onions, ginger, cooking wine and peppercorns were put in, boiled over high heat, simmered over low heat, and the water was not too much, the purpose was to bring out the taste of these ingredients and integrate them into the inconspicuous shiitake mushrooms.

In the rest of the time, Zhao Youqian peeled out the fried Jiwei shrimp, put the shrimp shells and shrimp heads for later use, and put the shrimp meat directly into ice water to keep the crisp and sweet taste, and by the way, remove some greasy greasy.

At this time, the glutinous rice was still soaking, Zhao Youqian looked at it for a while, and did not move, but took out a red sweet potato, peeled it and cut it into pieces, not too small, but it was several times larger than the soaked glutinous rice.

With corn and green beans, all the ingredients he needed were only cut into cubes of Jinhua ham, and the preparation was basically completed.

The oil that fried several kinds of seafood was poured out, but Zhao Youqian did not pour him directly into the oil basin, but scooped the clearest part of the top into a large soup bowl and set it aside for later use.

It also made Seiichiro Kohei show a sudden look.

Is the concept of eight treasure rice directly used in glutinous rice and roasted wheat? ’

'When the various ingredients penetrate into the rice through the medium of oil, and then assemble them, the flavor becomes complex and deep..."

But the new chef has one more question.

Can Zhao Youqian perfectly integrate the flavor of these ingredients and control the flavor of these seafood?

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