"finished!"

The moment Mimi saw Zhao Yougan taking the reddish-brown fried meatballs out of the pan, she couldn't help but stand up.

You must know that even if the VIP seats are isolated by glass, the strong smell still comes in. Even if Mimi eats a lot of Zhao Youqian's dishes, he cannot resist the aroma of this kind of fatty fried food!

Hearing his granddaughter's words, Xie Wenyuan's tone was filled with expectation.

"This is just the beginning!"

"Have you forgotten your favorite fantasy ingredient?"

Mimi's eyes suddenly burst into light, and even Isayama Yomi also looked surprised.

"Frozen blueberry soda? Senior brother, do you want to make something else?"

Then Mimi clapped her hands as if suddenly enlightened.

"It's blueberry jam, right? It must be!"

On this point, Wen Ti seemed to be saying similar things in the VIP table of Tan Fangti's group not far from their VIP table.

"According to intelligence analysis, if Zhao Youqian uses this dreamy ingredient, it will definitely not be simply used as a drink, but the possibility of making it into a sauce is extremely high!"

Po Jun glanced at Wen Ti in surprise.

"It seems that the so-called data analysis you are tinkering with is not useless...it's just that data is data, and the reason why people are people is that they go beyond the framework of the original data!"

"If we could calculate all the variables, then everything in that world would be so old and boring..."

After hearing the comments from her superiors, Wen Ti didn't know whether to be happy or dissatisfied.

After all, even with such a harsh evaluation, it is the best thing Wenti has heard in recent times. If it weren't for him doing this data analysis and modeling, Meng Xinghe would not have taken him out to do it for others. helper.

However, he always firmly believes that his set of things still has a chance of success, as long as time...

Po Jun shook his head. Naturally, Po Jun could tell what Wen Ti was thinking, but he was too lazy to say anything.

There are some things that are of little use just by talking about them. They must be allowed to break through the south wall without seeing the results before they can accept it.

"Let's take a good look at their ending..."

When Wen Ti heard what Po Jun said, she knew that he still didn't believe in his judgment of the data, so he spoke like a show off.

"According to a large amount of data analysis, the method Mr. Tan Fangti will finally choose is that after stewing, the rich broth poured out before will be boiled into sauce and become a seasoning to be used with meatballs and soup. superior!"

"And Zhao Youqian will make blueberry jam from frozen soda blueberries, and then..."

Before Wen Ti could finish what she said, Zhao Youqian's movements on the cooking table had already shown a different attitude.

A very strange-looking foaming machine appeared in front of him. Zhao Youqian opened a frozen soda blueberry, added all the juice into it, and then heard a series of "buzzing" sounds.

Soon after, a stream of blue-purple sauce that looked like jelly and had a texture similar to fruit puree fell from the outlet of the frother into the middle of the plate.

Then Zhao Youqian pressed and swept with a spoon, and a gradually fading blue-purple trace was revealed in the center of the plate. Three meatballs were placed on the trace, just like an ink painting, the meatballs and sauce formed a The reflection of mountains and water.

More importantly, the juice of the frozen soda blueberry that has been pressurized by the frother brings a layer of fruity fragrance to the fried meatballs.

The original greasy flavor seems to be just a little bit off, just by leaning on the sauce made of frozen soda blueberries, I don't know how much it was removed, giving people a tempting feeling that they just want to taste...

But what really surprised Wen Ti was that what Zhao Youqian used was not the method of making jam at all, but the juice, which was already full of natural carbonic acid, was pressurized and bubbled at low temperature to form a sauce in the form of a so-called molecular cuisine.

This method makes the jam taste lighter than boiling it, and it also retains the original taste of the dreamy ingredients. It can even perfectly retain the natural carbonated taste of the frozen soda blueberry.

Imagine the taste of carbonation, paired with crispy fried meatballs, the coexistence of sweet and sour taste, especially the slightly frozen smoothie-like sauce that falls into the gravy when your lips melt. That taste...

"Ahem, this is just a small variable. At least what Zhao Youqian makes is the blueberry sauce for frozen soda..."

To be honest, there was nothing wrong with Wen Ti's data. Po Jun and the others didn't even pay attention to these minor problems. At least there were no big mistakes in his guess.

However, this is meaningless. The cooking competition is not about knowing what the opponent does and how to do it to win. Focusing on collecting information about your opponent is not as good as improving the taste of your own cooking.

This guy got this wrong, and that's why Meng Xinghe threw him out and asked him to see how these contestants in the special examination passed the exam, instead of just living in his own data world and having his own delusions!

Realizing that no one cared about her words, Wen Ti couldn't help shaking her head, and then looked at the cooking table below.

'Am I really wasting my time?'

...

The moment the pressurized low-temperature sauce from the frother appears, Zhao Youqian's cooking is complete.

Triple-flavored fried meatballs with blueberry sauce.

It uses many Yaozhou cooking techniques, but the presentation is very Western-style. Even the red wine looks surprising.

And the moment Zhao Youqian finished making the dishes, Tan Fangti's last step was about to be completed.

As Wen Ti said, he really wanted to use the thick soup that had been cooked with the lion's head for an hour and a half, but the form was greatly different.

The techniques he used were so unique that even after finishing all the cooking, Zhao Youqian couldn't help but look sideways.

I saw him pouring a small bowl of water starch and three equally small bowls of rich soup into the wok, and then heating it over medium heat until the soup thickened.

Generally speaking, the sauce is ready at this step, but not for Tan Fangti.

He kept stirring and heating until all the water evaporated, and the thick soup was mixed with water starch and turned into a thin layer of crumbs stuck to the pot, like shortbread.

And this is what he will use.

After turning off the heat, use a small spatula to scrape up all the starch pastry, then put it on a small plate like salt.

When needed, add it to the soup, or eat it with meatballs. This is a new form of dipping sauce, similar to Sichuan dry dishes, but different.

At this point, the last step of cooking the two meatballs has been completely completed.

Braised four-flavor lion head and blueberry sauce with triple-flavor fried meatballs. I don’t know who is better and who is worse. But in the end, they both worked hard on the sauces to match the main course, which impressed many chefs present. And the chefs’ eyes lit up.

What's more important is that the way they design dips and sauces hardly appears in the general cooking system, and it is obviously a temporary idea on their part.
Chapter completed!