Chapter 91 The showdown between umami and umami (1)
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Dongpo Pork is a very ancient dish, dating back at least a thousand years.
Thanks to the recipe of Su Dongpo, a famous writer in Yaozhou, it has been continuously improved and spread, and it has become an unbreakable dish like the magic Mapo Tofu.
As long as you follow the instructions strictly, there will be almost no defects in this dish.
There is nothing that can be improved on the recipe.
Originally, this kind of cuisine with no room for improvement was indeed not a dish that Zhao Youqian would like to try, unless he used the concept of this dish to cook fantasy ingredients or other types of ingredients.
But this time it was different. Zhao Youqian extended the inspiration of using wine to induce wine at that time. To make a dish to go with wine, he finally returned to the idea of letting the taste of wine to its extreme and using wine to further enhance the taste of Xian Ming. .
That’s why today’s Dongpo Pork appears!
While the rich rice wine replaces the ordinary water to stew the meat, as the stew alcohol continues to evaporate, it also loosens the meat of the pork. The mellow flavor makes people feel drunk just by smelling it.
After simmering for three hours, it was natural to do nothing. Almost every half hour, Zhao Youqian would turn the meat in the casserole, so that the fat skin and lean meat could be immersed in the Huadiao wine soup. In the juice, enjoy the comfort of wine and sauce.
In the last hour, this kind of turning needs to be done more frequently, once every fifteen minutes, especially after the stewing time becomes longer, the pork belly is already very soft and rotten. In order to ensure that It won't be broken when it turns over, and Zhao Youqian's hands are extremely careful.
So much so that it doesn't feel like turning over meat, but like caressing a piece of soft gauze.
It is precisely because of this method that the aroma of Dongpo Pork is almost unique in the scene. Constantly opening the lid and constantly turning it over also let in the rich Huadiao rice wine and sauce as well as the soup from the stewed pork belly. The smell keeps spreading.
Gradually, a delicious whirlwind formed, seeming to repel all other flavors around it.
"Such a vision!"
"The power of scent!"
Kirie Rina had only seen Hayama Ryo create a similar scene with spices during her duel with Hayama Ryo. She never expected that Zhao Youqian could create such a scene with Huadiao wine, pork and some ordinary common sauces. !
In other words, in the realm of using fragrance, Zhao Youqian does not have the "God's Nose", but he is already at the level of Ye Shanliang's talent.
You must know that Ryo Hayama relies on the "God's Nose" to use fragrance, which is even worse than some special ones!
"This is also the reason why the so-called 'Five Senses of God' have a lower bonus to chefs as they reach later stages..."
"Of course it would be hard to say if you took another path."
The Demon King of Food, who still looked calm, had some intentions towards his granddaughter. In fact, this other path was also the path taken by the daughter of Erina's mysterious mother.
However, Erina's mother is still in the unknown area, and she is also Totsuki's back-up in the unknown area, so naturally she will not be born casually.
Because once Erina's mother appears, it means that Totsuki has reached a truly critical situation, and even these details have to be revealed.
...
Zhao Youqian's Dongpo Pork showed a unique appearance, and even those special chefs who also made the dishes had to admit that they were suppressed by a child who was not yet underage.
Only the owner of the late-night cafeteria, Shinji Kobayashi, did not slow down at all and remained calm and unhurried.
Dongpo pork takes three hours to cook, and his cooking is no less impressive.
Especially for the crab stock, in order to make crab miso, the shells of three types of crabs must be boiled for a long time after being grilled, and paired with Ryuginjo sake to create the ultimate crab flavor.
To achieve this, it certainly cannot be completed in a short time, so Shinji Kobayashi will spend a lot of time.
Fortunately, there is no time limit for the cooking ceremony of the Asama Shrine annual festival, and the longer the better, so everyone can only watch the two chefs who are not willing to be outdone and start cooking all night long.
It just so happened that from time to time, chef representatives from other forces completed their dishes. After dedicating a portion to the altar, most of the people present and the aliens also got a share.
However, the dishes that were praised by everyone in the past have become a foil for others today.
Can you imagine a bunch of aliens eating your food while glancing at the two figures who are finishing the food?
This kind of operation where your food is treated as a supporting role and someone else's unfinished food is used to serve the meal is really a blow to a chef's self-confidence.
So much so that after finishing cooking, many super-level chefs were unwilling to stay and continue watching, and ran away in despair.
There are only a few who are not too old to stay. For them, face is not so important. It is a rare opportunity to see two chefs with strong cooking skills show off their skills.
In particular, one of them restored the sacred wine 'Xian Ming' at a young age and had already passed the special examination when he was a minor. The other was incognito and was revealed to be a Lin-level chef with a guilty conscience. Lin Chu who realized that kind of strength.
Such a duel between two people, even if it is not a Shoji, is enough for the special chefs to stay and watch.
As for those who leave just for the sake of so-called face, their achievements in cooking stop here. This is inevitable.
Time passed by, Zhao Youqian had turned off the heat, and did not start steaming directly. Instead, he took the cooked soup off the fire, removed the onions, ginger and other ingredients, and soaked the meat in the sauce for a while. The meat is slowly cooled naturally to absorb more flavor, and then steamed in water to remove the last bit of fat in the pork.
To make Dongpo pork truly fat but not greasy, this step is also ignored by many people, so that sometimes they feel that the lean meat of Dongpo pork is too lean and has no gravy. In fact, it is ignoring the need. Wait for it to slowly cool down and absorb the juice and soften again.
This is also a way to lengthen the time it takes for Dongpo Pork. Many shops that claim to make authentic Dongpo Pork no longer do this because it will reduce the number of finished products every day.
But since Zhao Youqian did it, he naturally had to be careful every step of the way, so that the leaders of extraordinary forces and countless aliens who were watching could only watch this man suddenly sit down, just stare at the casserole, do nothing, let them Smelling the alluring aroma, I jumped anxiously.
On the other hand, Kobayashi Shinji had already begun to finish the work at this time, and the smell of miso, a special condiment of Tozakura, began to spread!