"The flavors of several ingredients first enter the oil, and then slowly penetrate into the glutinous rice through the oil. Then the ingredients and glutinous rice are steamed, and then the final assembly is carried out. This technique..."

"Seemingly simple ingredients, but behind them are extremely complicated preparations?"

Xing Ping Soma watched Zhao Youqian start to rest, with a hint of complexity in his eyes. If his father was showing what is the balance of creative ideas, then Zhao Youqian was showing the most basic things of a chef. The more complex it is, the more difficult it is to present it. The more simple and inconspicuous it is!

The real delicacies are all poured out with sweat by the chefs behind the scenes. The only way to cook is 'diligence'!

Regarding this, even those in Ji Xing Lao felt it, and the discussions among them gradually became less frequent.

Even though it looks like it's just frying and cutting, Zhao You has done quite a lot in a short period of time, as you can tell by the thin layer of sweat on his forehead.

It takes a lot of effort to always observe the heat, and the concentration to judge when to start the pot. You also need to pay attention to the heat of the oil pan so that the fat inside does not smell bad. You also need to ensure the heat of the ingredients, and you also need to be able to maintain the correct temperature of the oil.

The mental wear and tear was much greater than the actions seen outside. If it weren't for the fact that the mushrooms needed to be boiled for a while and the glutinous rice also needed to be brewed for a while, he wouldn't have had this time to rest.

Just when everyone relaxed and allowed Zhao Youqian to breathe calmly in the quiet atmosphere, a series of rapid "didi" sounds broke the peace of the kitchen.

Sensing everyone's attention, Yukihira Soma pressed the timer in his hand calmly.

Then he turned around, holding on to his gloves, and took out the half-cooked barbecued pork.

‘Bang’

The moment the kitchen door was opened, the original strong seafood flavor was dispelled, and a unique smell of barbecued pork began to occupy the kitchen space.

Even Zhao Youqian couldn't help but take another look at Yukihira Soma's side. This kind of smell is rare in Dongying. After all, the barbecued pork cooked here is called barbecued pork, which is more similar to braised pork.

As for this authentic Cantonese-style barbecued pork, Zhao Youqian had not seen it for a long time.

'The amount of rose water is just right, and Huadiao is added to blend the aroma of the two wines... It seems that this brat Chuang Zhen has been studying hard!'

Even though he knew that they were opponents now, Zhao Youqian couldn't help but nod in approval. Apparently Yukihira Souma had learned how to cook the barbecued pork.

The semi-finished product in front of him has begun to show a hint of the unique ruddy color of barbecued pork. Xing Ping Soma, despite the strong aroma, turned it over and brushed the marinated barbecued pork sauce on it. This can allow the flavor to penetrate better and also make it more delicious. The flavor becomes more and more intense.

Then put it in and grill for twelve minutes, then turn over and brush with sauce, bake for another twelve minutes, then brush with honey water every five minutes, flip once and grill again, until the honey is densely hanging on the barbecued pork. , this delicious, sweet and rich honey-glazed barbecued pork is ready!

At this time, Seiichiro Yukihira has also closed his steamer and left the hot water there to keep it warm. It can be said that his Shaomai dish has been completed!

However, he was not in a hurry to open it, but waited for Xingping Soma and Zhao Youqian to serve the food together.

Realizing this, Zhao Youqian had no intention of resting. The shrimp shells and heads that had been fried once were put into the pot again, and the rice oil that had been used to fry several kinds of seafood was scooped out. At this time, there was a circle of rice oil. The light orange-red color is evidence of the flavor given to it by crab and shrimp shells.

At this time, Zhao Youqian will enhance this taste again!

Put the ginger slices into the pot at two o'clock, add the peeled shrimp shells and shrimp heads, raise the oil temperature again, and start the process of frying the shrimp shells again. This time Zhao Youqian deliberately squeezed the shrimp heads carefully for a while, until the shrimp heads were cooked. The yellow part of the shrimp inside is also mixed with shrimp oil, and then all the shrimp shells and heads are fished out.

This time these things finally came to an end and were all sent to the trash can.

And the glutinous rice that had been soaked for a while was picked up directly. Without any hesitation, the water for soaking the glutinous rice was put into the oil pan mixed with several kinds of seafood flavors.

The temperature of the medium heat remains unchanged, and with the addition of water vapor, the oil pan that was a little explosive at first suddenly turned into oil soup with glutinous rice.

Zhao Youqian, who was not worried about too much oil, added white pepper and black pepper powder to it while stirring constantly.

Because this dish requires a lot of seafood, in order to reduce the burden that a large amount of seafood may have on the gastrointestinal tract, pepper that activates blood circulation and dispels cold is essential. This is also a way to get rid of the fishy smell of seafood and enhance the umami taste.

At this time, Yukihira Seiichiro's brows relaxed slightly, because this step is very similar to the red rice cake popular in Yaozhou and Minnan.

It's called rice cake, but it's actually not the same type of thing as rice cake. The rice cake in southern Fujian is actually something similar to seasoned glutinous rice, and rice is a food made from rice milk like real rice cake.

In southern Fujian, red rice cake is usually a dish that is only served during weddings or happy events, just to take on the meaning of prosperity.

After the steamed glutinous rice is stir-fried with various seasonings, red crabs are added again and steamed. This is the basic process of making red rice cakes.

However, Zhao Youqian adjusted the method in the limited time. Because he needed to make a glutinous rice filling full of flavor, but there was not enough time to soak the glutinous rice, so he used a combination of stir-frying, cooking and steaming.

The glutinous rice that originally needed to be soaked for four hours in advance was put into the pot after being soaked for less than forty minutes. However, the water for soaking the glutinous rice was put into the pot at the same time, and a little bit of the same method as cooking porridge was used. There is a lot of hot oil in the pot.

Under the interaction between the two, the oil on top can accelerate the heating of the lower layer of rice and can also keep it warm, so that the glutinous rice can fully absorb all kinds of water as much as possible without worrying about insufficient soaking time. During the cooking process, the water The portion will inevitably evaporate, and the flavors of several types of seafood will slowly enter the glutinous rice through the oil on it.

This method is similar to stir-frying, and a bit like the old-fashioned steamed rice. The rice needs to be boiled before steaming. Unknowingly, many people present have quietly learned this method.

It can be said that this method is good for everything, but it is not good for the cook. Because it is in direct contact with the fire source, even if the bottom of the pot is soaked with grease, it will still inevitably stick to the pot, and this requires the cook's hands to stir continuously. , in order to force out all the water, this stir-frying requires at least half an hour.

Even after adding ham, sweet potatoes, corn, green beans and other ingredients later, it still needs to be stirred for a longer time, but a unique flavor of this seasoned glutinous rice gradually penetrates with this hard stirring, making it People are excited!

Even the honey-glazed barbecued pork with more sauce and honey, and the aroma becomes more and more intense, is no match for this rich aroma...

"But...there are still big problems with doing this!"
Chapter completed!