"Sure enough, he used curry, but this smell..."

The igo supervisor from India showed a look that it was indeed the case, but more confusion lingered in his mind.

In fact, fish curry is not a special dish, and the Indian curry spices are also very rich, but he always feels a little strange.

Why make fish curry first?

But soon, his doubts were answered!

Because the curry fish made by Zhao Yougan is not strictly a separate dish, but a filling!

I saw that the newly kneaded flour quickly rose with the help of Zhao Youqian's Erniang's rolling pin. Even if the old noodles left before were added, the fermentation speed was beyond many people's imagination.

Needless to say, Zhao Youqian showed off his unique dough-kneading technique. This brand-new technique simply made many chefs who specialize in bread cooking feel that they had discovered a new world.

The technique of constantly kneading the dough in circles and accelerating fermentation is a completely unprecedented cooking concept that is presented to the entire Western American population.

“Curry bread!”

“I’m actually making curry bread!”

The Indian supervisor looked surprised. He did not expect that Zhao Youqian would actually cook such a dish that was different from the usual Yaozhou cuisine. The fermented dough had many pores in the air like a honeycomb, which made Feier who was watching on the side couldn't help but look at it. waves of fluctuations.

He never thought that seafood ingredients could be combined with curry and used like this.

The richly fragrant bread will add the unique flavor of flour to the fish meat, and it can also combine the original elegant fish meat with the rich aroma of curry and flour.

It can be said that while Zhao Youqian was still pursuing the ultimate taste of the ingredients, he was already thinking about how to enhance the taste of the ingredients, integrate other flavors, and make up for the flaws of the ingredients.

The art of cooking is nothing more than addition and subtraction, and Zhao Youqian has obviously practiced enough in both.

In fact, curry bread is not very common in Western America. It is a special snack that often appears in Eastern Europe. However, the taste of this kind of bread is definitely in line with the tastes of various places.

When Zhao Youqian was imagining this dish, he had already thought about how to make the flavor of the dragon fish have undulations instead of a smooth straight line. The spice of curry soon came into his eyes.

The curry bread was designed after considering the entire dish, and felt that certain staple foods could be added to make the whole dish more complete and harmonious.

Just as the bread fermented and fluffed rapidly, Zhao Youqian directly wrapped the fried curry fish belly slices and sent it to the oven. He also placed the fish tail part directly on the counter.

Fish tail meat is famous for its tenderness, low fat, and extraordinarily delicious taste. In particular, fish activities mostly focus on the tail, so it is also known as the so-called "live meat" here.

Due to regular exercise, the meat of the fish tail is also rich in gravy, which is even different from the gravy of the fish belly, which is full of colloid and fat.

This also gave Zhao Youqian a place to work bravely with the fried powder mixed with potato flour and glutinous rice flour that he had prepared before.

Beat the egg white left behind when beating the mayonnaise for a while. Cut the fish tail into fish strips. Add a little pepper, salt and fine peppercorns to the fried powder. Add the fish tail first. The meat strips are coated with a layer of egg white and then dipped in a thin layer of fried flour.

The oil pan that had been prepared was kept at around 160 degrees, and the fish strips that had been coated in flour were put into the pan one by one. The sound of oil dripping from the pan came out, which made many people look surprised. .

It's not that I was surprised by what Zhao Youqian did, but that he seemed to do it too simply.

Just like the most ordinary fried fish, there are even chefs who specialize in fried fish who go into more detail. At least many chefs who specialize in fried fish also add beer to the fried powder and use carbonic acid to create a fluffier and crispier texture. Pasta taste.

But what Zhao Youqian wants to create is this kind of fried fish that is slightly crispy on the outside but full of rich fish gravy on the inside.

Because in this way he needs the gradual and ups and downs of the taste to have the most perfect transition point.

When all the fish tail meat was put into the pan and fried, Zhao Youqian had already started to boil water on the other side to prepare the steamer, and then turned off the fire of the fish head soup that had been simmering for a while.

While paying attention to the fish meat in the oil pan being slightly dyed with a thin layer of yellow, it is time to remove it.

At the same time, filter out the simmered fish head soup to remove impurities and fish heads and bones.

It is not completely milky white, but has a little bit of dark yellow fish head soup. Half of it was sent to the refrigerator for rapid freezing, and the remaining half was returned to the pot. It continued to boil over low heat, and then cooking wine was added to it. , pepper, put the fish face and meat in with a slotted spoon and slowly soak until cooked.

At this time, it is time for the first frying process. You can also pick up the fried fish strips first, then increase the heat of the oil pan slightly, prepare to raise the oil temperature, and then fry again for ten to fifteen seconds. .

At this time, several of Zhao Yougan's cooking combinations gradually emerged, and the special chefs who had been watching his cooking showed incredulous expressions.

"What is this? Do you think that you can win the shokuji by stacking the recipes? It's steaming, roasting, frying, and boiling..."

"Completely unrelated cooking techniques, even if they both use dragonfish as ingredients, can they be combined into one dish?"

The blue-eyed white chef shook his head disdainfully. In his opinion, Zhao Youqian was still too young.

Even a Lin-level person would not try this kind of fusion of flavors from different cooking methods easily, not to mention that Zhao Youqian is a special chef.

However, Mandalay's eyes turned slightly, which was different from the white chef's thoughts.

‘Two strong and two light, both use spices to increase the strong taste of the fish, from light to strong to light...'

'If he can really control it...'

Having already entered the Lin-level threshold, Mandalay naturally has his own views on the fusion of cuisines. If it is according to his understanding, these four methods of Zhao Youqian may not be unable to be integrated together to burst out an even more amazing flavor.

As Zhao Youqian put the fried fish sticks into the oil that had been heated to 180 degrees and fried it for ten seconds, a faint golden light appeared on the fried fish sticks, which also surprised outsiders at what they saw.

'how come?'

‘Are the single items in the combination already of special quality?’

After lightly sprinkling some Worcestershire sauce that Western Americans like on the fried fish fingers, Zhao Youqian ignored the dish and placed it on the corner of the plate.

The specially-used tableware is divided into four grooved bottoms, which can also separate wet and dry dishes to prevent odor transfer.

At this time, the fish cheeks that had been soaked for a while were almost cooked. Zhao Youqian picked them up and put them into the refrigerated fish soup that had already solidified, and then continued to refrigerate them.

'Woo!'

The steam pot behind me also hummed, indicating that it was time to boil the water.

Take out the meat from the upper part of the fish belly and the ribs from the refrigerator, make a few cuts on the fish skin, sprinkle some pepper and salt, put green onion and ginger underneath, and Zhao Youqian puts in the final ingredients. In the steamer.
Chapter completed!