For a moment, people in the auditorium were buzzing with chatter and whispers, as if they had never heard of such a dish.
But Kirisenzaemon just murmured the name of this dish, not knowing what he was thinking of.
"What a poetic name, I think it will be a beautiful dish."
Unlike the male judges who speculated on what the finished product revealed by the name of Zhao Youqian's dish would be like.
The cousin sisters showed great interest in this eye-catching name.
It's just that in the food world, no matter how beautiful the meaning and name are, the taste of the food comes first, so the uproar caused by the name of Zhao Youqian's dish quickly stopped.
Since Zhao Youqian needed to wait for the chicken soup to be completely frozen, everyone's attention turned to Zhou Tianxing who was doing the final cooking.
The fire was ignited, and the closer Zhou Tianxing reached the final moment of the finished product, the more stable he became.
Being able to become the sous chef of the main store after learning from Chen Mapo, and also hold the position of teaching at the same time, it is enough to show that Zhou Tianxing's talent is by no means ordinary.
Taking into account the changing tastes of modern diners, the kapok tofu used in the past has been replaced by fat tofu. Because of this small step, the entire dish needs to be prepared with more caution.
Because once the fat tofu is stir-fried, it is extremely easy to break, and if the tofu breaks, the appearance of the entire dish will be greatly damaged.
For this reason, Zhou Tianxing carefully cut the fat tofu into pieces, then put it into a pot of bubbling boiling water over low heat, and added dragon scale rock salt to cook it. One was to infuse the flavor in advance, and the other was to set the shape of the fragile tofu. It won't break too easily when stir-frying.
While paying attention to the appearance of the fat tofu in the water pot, Zhou Tianxing focused another part of his attention on the oil pot that had been fried for a while.
After being simmered in beef stock, the taste and appearance of the soybeans have completely changed. After being fried for nearly ten minutes, they have a browned feeling similar to that of meat that has been stir-fried at high temperatures.
Especially the flattened soybeans are like pieces of chopped minced meat. Because they are cooked with the broth, the flavor penetrates, allowing the aroma of fried meat to spread out.
Suddenly, it felt like a pile of minced beef was being dipped and fried.
His nose moved, and Zhou Tianxing knew that it was time to reach the heat. If he continued frying, all the water in the soybeans would be fried out, but the taste would change. Only this kind of crispy outside but still retains a trace of meat inside. The taste of soup, this is the most suitable time!
Turn up the heat until the oil temperature reaches 1,780 degrees, then Zhou Tianxing uses a slotted spoon to scoop up all the soybeans at once.
Only under such a heat, the fried ingredients will not have any oil residue, so that they will taste greasy or oily when eaten.
After cleaning the wok, add tea oil and saute onion, ginger and garlic until fragrant.
Suddenly, a thick smoke mixed with the smell of fire and onions, ginger, and garlic rushed into the venue. A tablespoon of bean paste had been chopped with a knife in advance. The fine bean paste was put into the pot and the soul of Sichuan cuisine was awakened.
The aroma of red oil burst out of the confines of the wok with just a flick of the spoon, and it seemed that only the flavor of Zhou Tianxing's dish was left in the scene.
“It is indeed one of the most outstanding Sichuan dishes!”
Wang Donglai, a special chef from Yaozhou, couldn't help but express a hint of amazement. At least Zhou Tianxing's skill in making Sichuan cuisine was enough to amaze him.
As if the spiciness was not enough, the addition of a spoonful of ground chili powder suppressed the aroma of the bean paste a little, and a strong spiciness began to pervade, and it was at this time!
The blanched fat tofu is here!
The contact between water and oil, even for just a moment, is enough to ignite a fire!
‘Zi la! Coo coo!’
Zhou Tianxing's plump face was now covered with sweat. His arms seemed to be hugging some kind of treasure. With a deft movement of his wrist, the whole tofu swayed in the air, turned around and fell down.
In just two or three strokes, all the fat tofu has been coated with a red coat.
The fire didn't stop, and Zhou Tianxing's hand didn't stop either. A spoonful of beef stock fell, followed by the long-awaited fried soybeans!
The addition of half of the fried soybeans not only makes up for the weak aroma of the fatty tofu, but also gives this dish a texture more like minced meat.
There is no need to add any seasoning, just add the dragon scale rock salt again, and paired with the taste of bean paste, it is perfect enough.
As the soup thickens by more than half and the starch thickens, add the remaining half of the soybeans and the chopped garlic sprouts.
Shake the pot a little and stir the spoon twice, and suddenly a strong and extremely rich aroma breaks through the shackles of the firelight and falls directly into the moon and sky.
The golden light shone across the sky and the earth, as if it would blind the eyes of the audience.
The rich and complex aroma spreads, and it is extremely red, matching the whiteness of tofu and the greenness of garlic sprouts.
The Magic Mapo Tofu, known as the most unbreakable dish in Sichuan cuisine, has been announced!
Zhou Tianxing looked at the golden light rising into the sky and already showed a proud smile.
He didn't believe that this dish, which he put all his efforts into and with the blessing of dreamy ingredients, would lose to Zhao Youqian!
"I finished!"
"Six in one, Magic Mapo Tofu!!"
Holding the ruddy dishes, shining with mouth-watering luster, Zhou Tianxing seemed to have a red giant roaring behind him, arrogant and burning everything!
After the dish was completely finished, Zhao Youqian showed a smile.
He was worried that there was no good food worthy of him using the copy function of the food space, but he didn't expect... Zhou Tianxing himself would deliver it to his door.
With a background in Jie Jia, he could see that the recipes and techniques used by Zhou Tianxing were obviously improved upon by successive Sichuan cuisine chefs from the original recipes, making them more perfect and with more elements.
This top-notch recipe circulated within Sichuan cuisine, but Zhao Youqian could easily get it. How could he not laugh?
And it was precisely because of his smile that Zhou Tianxing's proud expression froze.
‘What is that turtle son laughing at? What a fart?’
Zhao Youqian's smile not only made Zhou Tianxing look solemn, but also made the judges present slightly stunned.
"He is so confident, can his food win?"
Wang Donglai has never seen a cook like Zhao Youqian. Even if he is in the food halberd, he seems to be just serving a delicious meal to the diners.
Realizing that he had attracted the attention of everyone present, Zhao Youqian moved his body and turned his wrist.
Then he turned around and took out the chicken soup that had been frozen. At this time, the chicken soup that had been removed from impurities appeared on the cooking table, as pure as a piece of transparent glass.
I saw Zhao Youqian slashing the edge of the bowl with his kitchen knife, and a whole piece of chicken soup ice cube came out.
Kirisenzaemon seemed to have anticipated something, and his eyes were fixed on the cooking table where Zhao Youqian was, unwilling to relax for a moment.
Taking a deep breath, before he even started to do anything, there were already beads of sweat appearing. Zhao Youqian held the kitchen knife tightly and slashed it very quickly!
Suddenly the only sound left on the entire cooking table was the sound of cutting ice!