"What a great idea!"

Alice Chi stood behind Erina, and what she did to Zhao Youqian was like seeing another world.

On the other hand, Kurokiba Ryo didn't say much, but the strange light flashing 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 food, but it is very rare to use boiling oil to fry the dried food again.

However, Seiichiro Yukihira looked thoughtful.

‘Oil? Fried? What if it’s not just cooking...but also making a sauce? A sauce mixed with glutinous rice?’

"xo-chan?!"

Not only him, because of Zhao Youqian, Marui Zenji, who was proficient in many Yaoshu cuisine, was just one step slower than Yukihira Seiichiro when he thought of something and exclaimed.

"Although the things used are different, this method is very similar to making xo sauce!"

As a kind of sauce that is quite popular in the south of Yaozhou, especially in Cantonese-style and Xiangjiang-style dishes, the students present have also been exposed to it, and now they can smell the smell in the air.

Although the scallops, which are the same ingredient as the xo sauce, have not yet been put into the frying pan, the unique fishy smell of fried seafood has already begun to resurface in their memories.

Only then did everyone realize how powerful Marui Zenji is. This strange cooking technique can actually find its origin. This only shows that the various recipes and dishes that Marui Zenji has memorized are no longer just memorized, but become part of his cooking.

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

He didn't expect that there would be such a rough jade in Ji Xing Lao. He didn't seem to have much talent, but his special skills were all in his head. If a development path was designed for him, special level would not be the end of him.

Thinking of Zhao Youqian's feelings towards the people in Gokusei Ryo, except for Yukihira Soma and Tadokoro, they were the most devoted to Zenji Marui. Kirisenzaemon now probably knows the reason. He has such potential!

However, Zhao Youqian, who had been discussing the center, ignored their topics and focused on the work in hand without any distraction.

When all the dried abalone began to have a hard feeling similar to biscuits, Zhao Youqian knew it was time to add another item, which was the dried abalone that allowed Zenji Marui to spot the clues.

Just like scattering flowers, put the dried bess on the oil pan and send it into the oil pan in a circular motion. The temperature of the oil pan in front of Zhao Youqian was already very different, and there was a fierce "crash" sound and even splashing of hot oil. The situation of ejaculation.

This is also because the water contained in the dried beets evaporates in an instant under the rising oil temperature. It looks scary, but in fact, as long as you cover it with a pot cover for a while, the water vapor will evaporate away.

On the other hand, everyone onlookers couldn't help but take a few steps back when they saw the fierce movement of the oil pan.

Don't say that you are a chef and you shouldn't be afraid of the oil pan. This is a basic risk avoidance reaction and has nothing to do with whether you are a chef or not.

"Di da da da"

As the water vapor gradually disappeared, the movement in the oil pan became smaller and smaller. Zhao Youqian stepped forward and used chopsticks to stir up the scallops. Under the high temperature, the scallops soon became crispy.

Just like seafood floss, it has a crispy texture and the unique deliciousness of seafood.

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

The freshly fried seafood here is still in the stage of draining and setting aside. Zhao You here used a toothpick to directly remove all the shrimp lines from all the prawns. His hand was so fast that he only saw one prawn in each hand. In addition, Holding a toothpick in one hand, insert and pick it in the middle of the back of the shrimp, and a complete shrimp line will be removed.

A basin of fresh prawns had all been processed before the oil temperature came back up.

Zhao You didn't stop, and stabbed a chopstick directly into the mouth of the red crab. He first let the big crab rest, and then used a kitchen knife to cut it into eight pieces. The crab body was removed and the internal organs were cut into four parts. The crab paste was packed in a special bowl, and the crab claws were smashed and placed together with the crab body.

Only the crab shells and crab legs with the crab paste removed were put aside, ready to be cooked with the prawns.

The crab must be divided into two parts before oiling. This method, not to mention the students present, even Yukihira Seiichiro, who had vaguely guessed Zhao Yougan's method, was a little confused.

But when the prawns and crab shells and legs were put into the pot, the oil exploded, as if a bomb had been placed in the pot.

‘Bang bang bang’

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

Zhao Youqian was not afraid of this. While frying, he took a rag to clean the stove. When the oil boiled down, the stove was almost clean.

At this time, there is already a strong aroma of deep-fried crustaceans in the oil pan, especially the umami flavor brought out by the crab shells and crab legs, which is richer than the shrimp oil from deep-fried shrimps.

Nodding, Zhao Youqian knew that this step was almost done, so he took out the prawns and crab shells and legs.

The crab shells and crab legs were specially picked out, and a small portion of scallops and dried abalone were left on top. They were put directly into the stew pot. A small piece of Jinhua ham was also added, and the soaked dried shiitake mushrooms were added. Add onion, ginger, cooking wine, peppercorns, bring to a boil over high heat, and simmer over low heat without using too much water. The purpose is to bring out the flavor of these ingredients and integrate them into the humble mushrooms.

In the remaining time, Zhao Youqian peeled off the fried shrimps and put the shrimp shells and heads aside for later use. The shrimp meat was directly put into ice water to chill, maintaining a crispy and sweet texture while removing some of the greasiness.

At this time, the glutinous rice was still soaking. Zhao Youqian looked at it for a while and did not do anything. Instead, he took out a red sweet potato, peeled it and cut it into small pieces. It was not too small, but it was bigger than the soaked glutinous rice. Several times.

Served with corn and green beans, all the ingredients he needed were to cut the Jinhua ham into cubes, and the preparations were basically completed.

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

It also made Seiichiro Yukihira look astonished.

'Has the concept of eight-treasure rice been directly used in glutinous rice and shaomai?'

'Various ingredients are first penetrated into the rice through the medium of oil, and then when it is assembled, the taste will be complex and deep...'

But the newly promoted chef Lin still has a question.
Chapter completed!