Shiquan roasting is not just as simple as the ingredients seem complicated. How to control the heat, how to make the ingredients taste layer by layer, and how to ensure that the innermost ingredients are also mature, these are all details that need to be paid attention to.

And these details are simply difficult for even Yaozhou special chefs who already have strong basic skills to handle.

Just a problem of heat penetration cannot be solved by ordinary special cooks.

You must know that this is not a combination of three or four ingredients. It can be called "Shiquanbao". Naturally, it is a dish in which at least ten ingredients are baked together.

Letting firepower penetrate three layers of ingredients and ten or more layers of ingredients is not a concept!

Some people even use the ability to complete a "Ten Complete Roast" alone as the assessment standard of Lin Chu to classify the real giants in Lin Chu.

After all, if your fire control cannot meet the requirements of perfect roasting, then it is just wishful thinking to break through the Dragon Chef.

That's why Li Wenbo was so shocked, because he couldn't even complete Shiquanbao alone, and he was already Lin Chu...

"They are all grilled in sets. It seems that the key point this time is the heat!"

It seems that the difficulty of Xiao Hua's cooking must be much lower, but low difficulty does not mean a bad thing. It also allows Xiao Hua to use more of his cooking skills and push the quality of the dishes to the extreme.

Zhao Youqian's challenge seems much more difficult. It can be said that he is basically cooking at a higher level.

"But the difficulty that Chef Zhao Youqian has to challenge is unusual... Not to mention whether he will innovate or not, if he just completes it..."

Li Wenbo knows a lot about Shiquanbao, and he has even challenged himself to cook this dish before, which proves that his cooking skills are enough to make it to the Dragon Chef level.

Although it failed, it also gained a lot of experience.

Especially the final dish, that is the most difficult step of baking!

...

There are two main aspects to Texas barbecue, one is marinating and the other is smoking and grilling!

Xiao Hua first put the marinating seasonings in place, fixed the meat, and then began to seal the whole cow.

Unlike many dishes where the meat is grilled whole, the meat will be scored in order to allow the heat to penetrate better and also allow the flavor to enter better.

The cow in front of Xiao Hua's eyes still looked white after being slaughtered. Only its belly was stuffed with various fruits, vegetables and spices between various pieces of meat.

When grilling, keep the inside in a sultry state, and then sew the opening in the abdomen with water-soaked bamboo strips.

If you don't use iron wire or anything like that, you're worried about the smell, but it's much safer to use bamboo strips, but it's a little more troublesome. You need to insert them as many times as possible to prevent the contents inside from spilling out.

By the way, some fruits should be stuffed into the mouth of the whole cow to prevent the soup from overflowing from the throat and affecting the internal temperature of the whole cow.

The processing of barbecue is actually not complicated. If it is too complicated, essentially, barbecue should not be made.

In the cooking system of Texas barbecue, barbecue itself is for convenience and speed. This is also the reason for marinating it in advance. If you make it too troublesome, you will lose the unique rugged flavor of Texas barbecue.

Xiao Hua, who was already preparing to put the whole cow on the grill, had this opportunity to observe what Zhao Youqian was planning to cook.

But when he saw it for the first time, he looked surprised.

"What...is this?"

...

Xiao Hua's sauces are all placed inside the cow, naturally to avoid direct contact with flames, which would cause the sauces and the like to have a burnt and bitter taste, which would affect the finished dish after being grilled over high fire.

This is also the basic preparation for making barbecue dishes over an open flame for a long time. Even if the Texas specialty is the black sauce-baked part, the time cannot be too long, otherwise it will affect the taste of the barbecue. So regarding this step, Xiao Hua also There are preparations for roasting.

But Zhao Youqian was completely different. He directly smeared the slightly yellow sauce on the calf, which looked much smaller than the whole cow in Xiao Hua's hand.

Just the smell wafting in the air was enough for the judges and Xiao Hua, who had keen senses present, to detect the smell of turmeric, cumin, cumin, and other spices commonly used in Yaozhou.

And in those yellow sauces, there is obviously something different from ordinary barbecue, and that is the key to Zhao Youqian's pickling this time.

Already fully devoted to the ingredients in his hands, Zhao Youqian had no time to care about other people's thoughts. After coating the calf with sauce both inside and outside, he began to put the calf close to him and light it. Near the fire, the temperature was roughly around 40 degrees Celsius, and an oscillating electric fan was placed next to it.

Obviously, the sauce on the calf is dried, but this step is a bit surprising. Generally, this method is used to make roast goose and duck, and the skin is dried to make it crispy after roasting.

What does Zhao Yougan mean by drying the sauce on the calf?

However, Zhao You did it in more than one surprising way.

Soon he started working on the lamb.

It seems that for the sake of roasting time and meat quality, the large meat ingredients he chose this time are very small, and even the pigs are suckling pigs.

The lamb is also a goat of choice, a black goat that grew up eating wild onions!

In less than three months, it has already become Zhao Youqian's ingredient. The best thing about this kind of lamb is that the meat is tender and the bones are soft. For this kind of lamb, Zhao Youqian uses a different sauce, which is mainly made of vegetables and fruits. Juicy sauce, with pepper, cumin, and fennel, it requires much less spices.

Soon, the lamb was also dyed with a layer of colorful sauce color, and was put aside for later use. This step of drying was not needed.

The suckling pig is even simpler. Unlike the previous calf and lamb, which are just covered with sauce, the suckling pig needs to be poked with holes all over its body.

Just poke it with a special tool, and the area is already covered with pinholes. In the eyes of the audience in front of the screen, if you are feeling depressed, it is quite good to vent a few times like this.

The only thing is that I don’t know what I think about suckling pig as an ingredient...

Zhao Youqian quickly made the whole suckling pig full of pinholes, then turned it over and poked it again to make sure that the whole roasted suckling pig was full of holes, and then started adding spices.

The spices he used this time were simple, including pepper, star anise powder, cinnamon powder, bay leaf powder, and Sichuan pepper powder. If it wasn't for the strong aroma, he would have dry-fried these spices first and then powdered them. In fact, it would have been better to just use ready-made five-spice powder. Yes, he also added some nutmeg and cloves.

Mixed with these spice powders, as well as a large amount of sea salt and Huadiao wine, the whole white and tender suckling pig was soon painted with a light crystal color.

However, this pickling method still allows those Lin chefs who are interested to see the truth.

"Is this a gradual reduction in spices?"

Bergvin Flanders, a famous chef from France, showed a thoughtful expression.

And Yaozhou Lin Chef Li Wenbo was also very surprised and nodded...
Chapter completed!