The boiling broth has already taken on a very special flavor in the boiling process, and the soup that originally looked like an ordinary poultry stock seems to have changed in a different way, and is full of fruity fragrance.

The dream ingredients used by Zhao Youqian also belong to a special category.

The giant stinging hummingbird is famous for collecting all kinds of honey and has a penchant for sweetness, so even the bones are full of the sweet taste of various fruits, if anything, the level of diabetes is terminally ill.

Of course, this kind of boiling does not directly boil the sweetness of the fruit, but uses the sweetness of these various fruits in the continuous stewing, and stews the bones and flesh that belong to the giant thorn hummingbird.

Many people only know the honey meat of the giant thorn hummingbird and ignore the delicious taste of the giant thorn hummingbird itself, but Zhao Youqian did not ignore this part at all, but regarded these flavors as the most eye-catching stroke of his dish!

The fresh flavor that belongs to poultry in the clear soup is also being released, but the most important thing is that while Zhao Youqian is boiling the clear soup, he also slowly boils a part of the fat and skin of the giant thorn hummingbird together to make a puff pastry full of the rich taste of giant thorn hummingbird oil.

This is also the detail he made in order to stack the taste layers of the oil residue, Zhao Youqian's eyes kept sweeping over the two boilers that were fired, and when the giant thorn hummingbird oil residue and the clear soup were almost emitting the strongest flavor at the same time, the fire was turned off at the same time!

Then quickly remove the oil residue and the already crispy giant stinger hummingbird skin to prevent them from becoming bitter if they continue to heat in the pan.

Then he put the big pot of soup into the iron basin of ice cubes that had been prepared for a long time, and continued to stir and cool down, until the whole soup cooled down, and some solidified pale yellow grease appeared on the upper layer, what Zhao Youqian needed was to skim off all these fats, leaving only the purest and clearest soup.

It is not enough to skim clean, but also use gauze and a leaky net to filter two more times, until the whole soup is only a faint light color, then continue to put it into another pot, put the prepared giant thorn hummingbird breast and back meat chopped meat puree, put it into it and cook, carry out the third process of adsorption impurities, and release the sweetness of pure meat into the soup by the way.

Wait until all the meat puree is floating and cooked, simmer slightly for 10 minutes, and strain it again with gauze and a strainer, at this time the remaining soup is a top-quality clear soup with no color at all, like transparent boiling water!

Pure soup!

This was originally used to make boiling water cabbage, but no one thought that Zhao Youqian would use it here, just to get a pure soup that seems to have a small proportion of flavor.

Only Xie Wenyuan showed a hint of surprise, he obviously didn't expect Zhao Youqian to use this method to fuse the three dream ingredients.

Zhao Youqian's actions on the field were not muddy and watery in the people who cared about it, the pure soup was directly divided into two bowls, a little more than one bowl was put into nothing, wrapped in plastic wrap and put into the quick-freezer, and the pure soup with a slightly only rice bowl size was different, and the giant thorn hummingbird was added to boil out the oil residue and puff pastry, which was then wrapped in plastic wrap and sent to freeze.

The different treatments also seem to indicate that two completely different flavors are about to come.

Seeing that the two bowls of pure soup were starting to freeze, Zhao Youqian also started his other processing, because the two bowls of soup that would soon form a soup freeze would not wait too long for him.

Pork and beef, which were first taken out, were quickly brought to the cooking table again, and this time Zhao Youqian used very few people to use, and even Yaozhou cuisine gradually replaced its existing ingredients with other things.

Net oil!

This is actually the mesentery of the pig, which is a network of fat that accumulates in the muscle crevices or abdomen of the pig.

In Yeonju cuisine, it is a wrapping ingredient that is often used in fried food.

However, in recent years, with the development of the times, this ingredient has gradually withdrawn from the mainstream because of its high fat and high cholesterol.

Controlling what you eat becomes a last resort.

However, the net oil in the body of dolphin and cow is different, not to mention rich in unsaturated fatty acids, but also with a special fragrance, and the most important thing is that it is easy to force out a large amount of oil after frying, forming the so-called oil residue.

Originally, he was still guessing what Zhao Youqian would use to wrap these ingredients, but Xie Wenyuan finally relaxed after seeing Zhao Youqian holding a knife and easily cutting off the net oil of three slices of dolphin and cow.

With these ingredients on the field and the stacked taste, if he still loses to Tan Fangti, it means that this heir of Tan family cuisine is no longer a special chef.

There's no point in continuing to compete...

Both horizontal and vertical are lost!

The blade of the knife gently slashed through the oil part of the belly of the dolphin and cow that spread out like a spider's web, and Zhao Youqian's knife can be described as cautious.

Don't look at this net oil, it seems to be very large, but in fact it is so fragile that it is scary to death, and a bad one may melt at room temperature.

When you take it off, you should also carefully put the net oil in ice water to chill it to prevent the net oil from being damaged during the final cooking and allowing the filling inside to leak out.

Although Zhao Youqian, who pays attention to details, does not have obsessive-compulsive disorder, he is already about the same.

It is impossible for him to serve a dish that is not good for the diners to enjoy.

...

On the other side of the audience, in Tan Fangti's team, there was a person who looked at the dishes made by Zhao Youqian, showing a worried look.

"It's not good to win..."

Wen Ti heard someone speak, and turned his head suddenly, but suddenly showed a look of surprise.

"It's... Yes..."

The person who suddenly entered this VIP room frowned, and even a trace of anger when he looked at Wen Ti made no other sound in the entire VIP room.

"Be quiet, I'm looking at the art of cooking!"

...

"Triple oil residue flavor stacking?"

The red wine was on the judges' bench, and he was naturally impressed by this little guy with strong food luck, especially after a few more glances, he was quite surprised by his cooking structure design.

The three dream ingredients have to show the taste of their respective oil residues, and then they have to be fused, and the bold ideas made by Zhao Youqian are very risky.

However, the layering of these three types of oil residue alone is enough for Zhao Youqian to pass this special assessment.

The remaining question is whether the degree of flavor fusion of these fantasy ingredients can pass the test of the harsh mouth of red wine.

Knowing what Zhao Youqian wanted, Red Wine also showed a noncommittal smile.

'The broken fragment of the guy can make Yaozhou make such a big move? ’

It seems that the function of those things is still beyond our expectations... Mr. Chief...'

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