"Scallops, mushrooms, prawns, corn, green beans, Jinhua ham, abalone, sea urchin, why are there red crabs?"
Some of the ingredients Zhao Youqian brought out from the kitchen were owned by Jokusei Ryo itself, and some were brought by Kirisenzaemon's car.
If he had known that there would be a competition between them, how could Kirisenzaemon not be prepared?
After returning to the resting position, Yukihira Seiichiro, who only needed to pay attention to the steaming time of his Shaomai, could tell at a glance what Zhao Youqian was planning to make.
Even though he brought a lot of seafood ingredients, the main focus is still to make the glutinous rice full of flavor, which means it should be based on the festival food of Yaozhou and southern Fujian, red rice cakes!
‘Have you given up on making the dough and focused on the filling? Glutinous rice...’
After all, Yukihira Seiichiro has traveled to many countries, and Yaozhou has not been spared. Naturally, he knows a lot about the types of shaomai in Yaozhou, and he also has some exposure to dishes such as red rice cakes.
But whether he can balance the two well depends on Zhao Youqian's own ability.
Regardless of whether the glutinous rice shaomai is just an extra layer of dough, whether it can make the flavor of the glutinous rice stand out, and the dough can reflect its own presence. This delicate balance, just look at how Yukihira Seiichiro manages both the dough and the filling. Once you have done the work, rather than changing the dough alone, you will know that it is not very difficult to grasp the secrets.
"The filling of glutinous rice requires a large amount of ingredients to enrich the taste of the originally bland glutinous rice..."
Seeing the surprise on the faces of many people in Jiexing Residence, Kirisenzaemon, as the commander-in-chief of Totsuki and also the division commander, began to slowly introduce Zhao Youqian's ideas.
"Instructor Yougan's approach is to use various methods to make the taste of glutinous rice more consistent with the concept of internal filling!"
As the strongest dragon chef who can barely draw a tie with the King of Heaven, Kirisenzaemon's usual performance is not very outstanding, and even in areas other than cooking, he does not seem to be that good. This makes Totsuki, the number one in the Far East, The group seems to be somewhat unworthy of its name.
But in terms of cooking ability, this food devil, who has a strong body and an old heart, is definitely beyond the understanding of outsiders.
He can even see further than Seiichiro Yukihira beside him.
'How could you Gan boy only modify the filling?'
Zhao Youqian started to deal with the dried scallops and abalone, which need time to be soaked slowly. Fortunately, what he got was already soaked, especially the abalone, which requires a bit of skill to fully cook. Not to mention there are about seven big dried abalones!
The quality of abalone is measured by the number of abalones per pound. Generally speaking, four or five abalones are the best abalone. Seven dried abalones are a bit luxurious to make this dish. After all, he does not need sugar-centered abalones.
It's just that his actions were different from what everyone thought. He didn't put the cooked scallops and abalone into the soup and cook them. Instead, he directly boiled a large pot of boiling oil, and the one he used this time It's not rapeseed oil or camellia oil with a strong smell.
It’s a unique kind of rice oil, rice oil!
This is a special oil called brown rice oil in Tosakura. It is extracted from rice bran and rice germ. It is rich in unsaturated fatty acids, phytosterols, vitamin E and other contents. Far higher than other cooking oils.
What's more important is that it has a high ignition point and is much healthier than ordinary oil for frying and cooking. It also has a light taste and only has a slight rice aroma.
It is precisely because of this that Zhao Youqian chose this oil to make his core glutinous rice!
A small half of the dried abalone and scallops were placed in a special bowl, obviously for other purposes, while the remaining scallops were directly crushed by Zhao Youqian's hands, and the dried abalone was cut into pieces like rice grains. of crumbs.
"fry?!"
To be honest, even Kirisenzaemon did not expect this move that Zhao You did, and even Seiichiro Yukihira showed a look of surprise.
“Excellent dry seafood, cooked to perfection, yet fried??”
"What kind of treatment is this?"
The two well-informed chefs showed surprise, not to mention the students from the Jokusei Residence who were present. At this time, Erina Kiri, Alice and Ryo Kurokiba all stood directly there. Near the kitchen, although there was a long distance between them and the people in the kitchen, their eyes were already staring at the two people cooking without letting go.
In particular, most of the eyes were focused on Zhao Youqian who was about to start frying these excellent quality dried seafood.
Yukihira Soma had already started making barbecued pork in the oven, so he had some time to relax. When the time was up, he just brushed on the marinated barbecued pork sauce and honey water.
So he held the timer in his hand and turned around to see what kind of strange actions his brother Yougan was planning to make!
At this time, Zhao Youqian had already tested the temperature of the oil in the pot. Unlike ordinary vegetable oil, even if the rice oil was heated for a period of time, nothing could be seen on the surface. He could only test it with chopsticks. The wooden chopsticks with a slight moisture content were fine and dense. Only when bubbles appear can the oil temperature geometry be judged.
‘It can’t be too high. If you include these dry goods, it will lower the oil temperature... It’s almost there!'
Looking at the fine bubbles that kept appearing, but didn't look like a series of bubbles appearing at once, Zhao Youqian nodded.
Although they all need to be fried, the dried abalone must be fried first. The abalone he needs is deep-fried to a hard and crispy texture after being put into the pot, so he needs to start frying at a medium-low temperature.
When he put the fine-grained abalone into the pot, the whole oil pot began to boil rapidly, and the originally golden rice oil was quickly dyed with an undetectable light brown color.
However, because the oil temperature is not high, the sound of oil exploding like rain is not too loud. On the contrary, after entering the oil pan, due to the rapid evaporation of water vapor, it begins to become less and less.
The fire under the frying pan did not turn to medium or even medium-low heat in order to maintain a constant temperature in the frying pan like ordinary frying. Instead, it still used high fire to raise the temperature in the frying pan.
“This smells like this!”
Because it is hair-fried abalone, it originally has a vague fishy smell. After frying, this fishy smell becomes more and more obvious, but in the oil pan, it gradually begins to transform into a unique smell that only good abalone has. Strange fragrance.
People with a well-developed sense of taste must also have a good sense of smell.
Kirie Rina was a little hard to accept the smell at first, but after enduring it for a few seconds, she felt as if she had entered a market full of seafood, with countless seafood floating around.
"It's incredible, how could there be such a change?"
Erina looked at Zhao Youqian with wide eyes. She already knew that this was a competition and never thought that Zhao Youqian would win. After all, Yukihira Seiichiro was already a chef.
But at this moment, when she saw that Zhao Youqian used this method to bring out the flavor of dried abalone, her determination... was shaken!