For chefs who really already have their own cooking philosophy, no matter how big the movement outside, unless it affects their cooking, they will not be able to divide any effort.

The ingredients and heat in front of them are the existence that occupies all the places in their hearts.

No matter how much movement Zhao Youqian made, Tan Fangti's hand never showed a trace of fluctuation.

He is always confident in making food, and even if the king of food is present, he has to compete to know whether he wins or loses.

The diced black pork with ham that has been whipped has been condensed and formed, and the diced oil residue that has been cooled is added to it, and suddenly there is a significant change in the whole feel.

If the meat filling is not sticky enough, it will be difficult to form a lump during cooking, and even the meatballs will fall apart during the cooking process.

This is also why in the traditional lion head method, when the diced meat is constantly stirred, it will become glutinous, and Tan Fangti also specially put egg whites as a viscous agent.

The simple taste and seasoning are purely based on the saltiness of the ingredients themselves, and Tan Fangti does not need to deliberately try them.

Tan Fangti continued to whip the diced meat in the cold iron basin, and at the same time came to the stove with a large basin full of ice cubes, where a pot of water had been placed, and there were only two or three ginger slices and shallots in it, and nothing else, even the fire was the smallest mother fire, only the middle one was lit, slowly heating such a large cauldron.

"Sure enough, it's a lion's head!"

"And it's a stewed lion's head, but to melt the flavor of the oil residue, it's not enough to add oil residue to the lion's head, and it's not a creative dish..."

Xie Wenyuan, as a veteran of Yaozhou, and even began to impact the dragon chef of the realm of the king of food, naturally has a unique vision, and it is not surprising for Tan Fangti's approach, the most important thing is the terrifying basic skills that this heir of Tan family cuisine revealed in the middle of this.

If Zhao Youqian continued to hone his basic skills, even if he broke through the physical constraints in Dongying and reached a level that can be called tempered, then Tan Fangti's basic skills have almost reached the point of returning to the basics.

Every action, every detail is natural, but it is impossible to see any disharmony or mistakes.

Obviously, it seems to be very simple and not fast when whipping the meat filling, but the color of the meat filling, as well as the gaps in the lumps, and even the elasticity have reached the most perfect point.

If you really have to be picky, then Tan Fangti's cuisine looks too regular, there is no peculiarity, I can't see where to add my own creativity, or simply replace the ingredients in the original Yangzhou stewed lion's head with dream ingredients for a simple replacement.

However, Xie Wenyuan also knew that this was impossible, the heir of the Tan family's cuisine would not be just a conformist guy!

And being able to give Meng Xinghe's guy the confidence to suppress the other contestants, and win the first place while passing the special assessment, it means that Tan Fangti has really entered the critical point that almost surpasses all special chefs!

If it weren't for Zhao Youqian's mastery of the kitchen heart and the way of rituals, Xie Wenyuan was not sure how much chance he would have.

...

A pot of water with minimal heat is the secret to making meatballs and making them tender.

When the water is cold, the meatballs are put into a pot in a ball, and then heated over minimal heat, and the meatballs are slowly soaked, so that the flavor of the meatballs can be retained, and the meat can still have juice, and the shape will not be destroyed by the boiling water.

It can be said that Tan Fangti has used all the ways to make this special lion head shape, how not to destroy the flavor of the ingredients, how to keep the shape and color of the lion head maintained, these are all small efforts in the details.

Maybe you can't see it at ordinary times, but when it comes to the final product, the taste of those details stacked is enough to surprise everyone.

Tan Fangti's hand squeezing the meatballs moved a few times, looking a little clumsy, but every time the spoon grabbed by the other hand fed the formed meatballs into the water pot, an almost perfect round meatball floated on the water.

After a while, more than a dozen meatballs of the same size and swaying floated on this pot of clear water.

It was also at this time that the audience, who didn't understand what a lion's head was, finally understood the reason when they saw the appearance of diced meat particles on the meatballs in the pot.

Meatballs in the pot does not mean that this process is completed, but now we have to be more careful, slightly increase the heat, but it is still the appearance of the mother fire, and then skim off some of the loose meat foam, protein cooked chemicals and other foam, and patiently wait for the meatballs to mature.

In order to maintain the balance of the taste of the meatballs, each meatball must be cooked when it is just ripe, and it cannot be soaked and boiled again.

The time and temperature of each meatball into the water are different, so the time for each meatball to come out of the pot is different.

There is also the taste of the finished product.

When these sizes are the same, showing a white and tender appearance, and occasionally you can see the golden oil residue dots in the small turning lion's head into the steaming cup, the soup stock that has been waiting for a long time seems to have been boiled to a thick white has also reappeared!

The dream ingredient of four-flavor winter melon has finally appeared again.

With the thick white broth, pieces of fresh four-flavored winter melon were added to the small cup again.

Wait until all the broth and freshly cut four-flavor winter melon are put in, then wrap the small cup in high-temperature plastic wrap to prevent water vapor from penetrating, send it into the steamer, and steam it for an hour and a half.

At this moment, it can be said that the usual stewed lion's head has been basically completed.

However, since Tan Fangti said that he wanted to solve the problem with oil residue, how could he simply finish this dish in such a simple way?

The stewed lion's head actually needs to be steamed for two hours, and the secret of half an hour left is in his next cooking.

But just as Tan Fangti was about to continue processing the four-flavor winter melon, a crisp bell suddenly rang.

'Jingle bells! ’

It's been a two-hour assessment, and someone finally chooses to serve it!

Even those who are immersed in the cooking will notice this movement, but some people are distracted, and some people don't care who finished the dish first.

At this time, a man with food on the big screen confidently walked to the judges' seat.

The dishes that were put down were also unique in shape and color, which aroused the excitement of the audience.

Precisely... England's player, Lenster!

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