"Bang bang bang!"

is also a chef from Yaozhou, and Shuo Feng, one of the five tiger stars, finally showed his ultimate strength beyond ordinary Lin chefs.

As soon as the stove was lit, the flames seemed to drown him, and the terrifying heat even affected the nearby kitchen!

"Damn it!"

A chef from Spain was processing his own cold cuts, but the scorching temperature soaked in them, and the original cold dishes suddenly changed subtly.

However, this is the inevitable occurrence of various unexpected factors in this kind of square cuisine, and dealing with such unexpected factors is also one of the assessments of the Lin Kitchen Conference, so he can only curse a few times, and then pour out all the cold dishes that have been almost completed and redo them.

And Shuofeng, who was caught in the field of speculation frenzy, didn't care about the surrounding situation at all, and his originally steady face seemed to be ignited by the fire and gradually became excited.

The terrifying heat made his pot burst into the pan.

The bottom of the wok has completely appeared dark red, which is the ultra-high temperature cooking technique that Zhao Youqian has shown before!

However, when Zhao Youqian showed this skill, he did not have the current cooking skills, and his integrity and sustainability were far inferior to the current Shuofeng.

The astonishing heat also revealed the ingredients in his wok, which also caused many people to be shocked.

"Stones? Why is it a stone?! ”

...

The Five Tiger Stars of the Dark Cuisine World began to show their extraordinary skills, and the ingredients they cooked were no longer unusual for ordinary Lin Chefs, and even the viewers around the world who watched the live broadcast and those who wanted to learn something about it all looked puzzled.

But no one would think that these people were grandstanding, after all, they were already successful chefs, and there was no need for anyone to be a clown on such an occasion.

So they just don't know how to cook, and most of the audience focuses on the other chefs.

For example, the ones that are amazingly famous... Uncrowned King!

...

Compared with these chefs who all have excellent skills, Zhao Youqian is extremely low-key.

Even if an ingredient such as hairy crab is used, it seems to be uncommon in the case of many cherished ingredients.

Even the audience, who has always been interested in watching Zhao Youqian, a young chef, was diverted because Zhao Youqian did not have any strange cooking movements.

Only a few of the few existences who have really stood at the pinnacle in the field of cooking will be surprised that a teenager has such a profound and even tempered basic skills!

Don't look at Zhao Youqian's current work of preparing only the most basic ingredients, but these inconspicuous actions can reflect a person's cooking level.

Whether it is shredding green and red peppers, or cutting ginger shreds, garlic slices, these knife skills that are shown seem to be not brilliant, but people with real eyesight can see with the ultra-clear camera that Zhao Youqian's cutting and matching not only cut all the ingredients into the same size, this is just the most basic skill, and the more important thing is that the most suitable size for those ingredients to become shreds is the degree to which he cuts them now.

This one is very scary!

You must know that these are all different ingredients, and if you want them to be the most suitable for the same degree of filamentation, then you already know these ingredients when choosing them, and you can't have any hesitation when you do it.

Even some of the world's giants who have just entered the Dragon Kitchen may not have Zhao Youqian's eyesight and knife skills, why don't you make these bigwigs who are watching the live broadcast shake?

Don't look at the live broadcast of hundreds of Lin Kitchen dishes at the same time, but for these big guys, which ones are worth paying attention to, they can be seen almost at a glance, and it also makes Zhao Youqian's actions more and more prominent in the eyes of those who care!

"This is a real dark horse! At such a young age, he already has the basic skills of being able to cook as a dragon..."

Different from the dragon kitchens watching behind the screen, the three dragon chefs on the scene were even more shocking when they watched directly, because they could still feel the kitchen heart that Zhao Youqian exuded that integrated everything, the rare kitchen heart called 'He'!

The ups and downs of the outside world don't seem to care to Zhao Youqian, who is already immersed in cooking, let alone a simple cut.

For the recipe of the real sea bream continent map, the transformation that Zhao Youqian wants to carry out is far from enough!

You should know that the four components of this dish are, Sichuan, Guangdong, Huhai and Dijing.

It is the unique cuisine or taste of these places.

However, the taste of these provinces and cities two hundred years ago has changed slightly, and some of the original dishes are not fully produced, which is what Zhao Youqian thinks he needs to improve.

The first thing to do is the crust of the Teikyo duck, which is also the composition of Teikyo flavor!

The freshly baked roast duck crust is gratin with the back meat of the king sea bream, and it is also necessary to increase the crispy and greasy taste that is unique to the roast duck skin that was missing in the original recipe.

This is Zhao Youqian's general idea now, the fish bones of Wang Hai are boiled in soup first, the fish meat is refrigerated in different categories, and then the process of making it begins.

Zhao Youqian, who has always liked to plan before moving, dismantled the crab roe of the hairy crabs one by one and piled them into a bowl, and then began to prepare the parts that could be prepared in advance.

Teikyo Roast Duck's duck cake is one of them!

The crust should be thin, but not too thin, and it must be a little tough, a good duck cake should be saved by hand, and it can be completely opened naturally after being loosened, which is called a qualified duck cake.

For this reason, the Dijing duck cake is divided into two factions: steamed and baked, because the use of king sea bream meat will lack some of the aroma of oil, Zhao Youqian chose to burn this kind of duck cake.

The old rule is to put all-purpose flour into a basin, then slowly heat it with boiling water until two-thirds of the flour inside has become flocculent, and then the remaining one-third of the flour is slowly poured in with warm water, until all the flour has become flocculent, and it begins to be kneaded continuously.

Wait until all the flour has become a slightly sticky dough as a whole, let the dough cool, wait until the dough is completely cool, and then knead it again to make the dough smooth and not stick to your hands.

The addition of boiling water will remove the gluten in the flour, while the warm water will retain some of the gluten in the flour, so that the duck cake can still retain some of its toughness.

After the dough is finished, you don't need to wait for proofing, just roll it into long strips, and then cut the long strips into two coin-sized pieces, which are larger than ordinary dumpling wrappers.

Immediately roll out a part of the agent, then overlap the two dough that have been rolled out, smear a layer of cooked oil in the middle, and then continue to roll out the two overlapping middle oiled dough again, so that a duck cake has been completed nine...