For chefs who truly have their own cooking concepts, no matter how loud the noise outside is, unless it affects their cooking, they will not devote any effort to it.
The ingredients and heat in front of them are what occupy all the places in their hearts.
No matter how much noise Zhao Youqian made, Tan Fangti's hand never wavered.
He is always confident when it comes to cooking. Even if the king of gourmet food is present, he will have to compete to know whether he wins or loses.
The constantly whipped ham and black pork dices have condensed and formed. When the cooled diced oil residue is added, there is an obvious change in the entire feel.
Hard and crispy particles appear one by one. If the meat filling is not thick enough, it will be difficult to form a ball during cooking, and the meatballs may even fall apart during the cooking process.
This is why in the traditional way of making lion head, Tan Fangti also specially added egg white as a thickener when the diced meat will become gluey if it is constantly stirred.
The simple taste and seasoning are purely based on the saltiness of the ingredients, and Tan Fangti does not need to deliberately try.
Tan Fangti continued to stir the diced meat in the cold iron basin, and brought a large basin filled with ice cubes to the stove. A pot of water was already placed here, with only two or three bits of ginger in it. A piece of green onion, nothing else, even the fire is the smallest mother fire, only the middle one is lit, slowly heating such a big pot.
"It's indeed a lion's head!"
"And it's a stewed lion's head, but the flavor of the oil residue needs to be blended in. Just adding oil residue to the lion's head is not enough, and this is not a creative dish..."
Xie Wenyuan, as a veteran of Yaozhou and Chef Long who has even begun to challenge the realm of the king of gourmet food, naturally has a unique vision and is not surprised by Tan Fangti's method. The most important thing is the terrifying basic skills revealed by this successor of Tan's cuisine.
If Zhao Youqian continued to hone his basic skills, even if he broke through the physical constraints in Dongying and reached a level that can be said to have been tempered over time, then Tan Fangti's basic skills have almost reached the point where he has returned to his original nature.
Every movement and every detail is natural, but it is impossible to see any disharmony or mistakes.
It seems that the process of whipping the diced meat filling is very simple and not fast, but the color of the meat filling, the gaps in the balls, and even the elasticity have reached the most perfect level.
If I really have to be picky, then Tan Fangti's cuisine seems too ordinary, without any peculiarity. I can't see where to add my own creativity, or simply replace the original Yangzhou with fantasy ingredients. Make a simple substitution of the ingredients in the stewed lion head.
However, Xie Wenyuan also knew that this was impossible. The successor of Tan's cuisine would not just be a stickler for rules!
And being able to give that guy Meng Xinghe the confidence to suppress other contestants and win the first place while passing the special examination, it means that Tan Fangti has really reached the critical point that surpasses almost all special chefs. !
If it weren't for Zhao Youqian's mastery of cooking skills and sacrificial rituals, Xie Wenyuan wouldn't be sure what his chances of winning would be.
...
Heat a pot of water over minimal heat, this is the secret to making meatballs and making them tender.
When the water is cold, put the meatballs into a ball and put it into the pot, then heat it over the lowest heat and slowly soak the meatballs until they are cooked. This way, the meatballs can retain their flavor and have gravy, and they will not be soaked by the boiling water.
Destroy the form.
It can be said that Tan Fangti has used all methods to shape this special lion head, how not to destroy the flavor of the ingredients, and how to maintain the shape and color of the lion head. These are all small details.
Maybe you can't see it at ordinary times, but when it comes to the final product, the taste of those details stacked up is enough to surprise everyone.
Tan Fangti moved his hand a few times to squeeze the meatballs, which seemed a little clumsy. However, every time he grabbed the spoon with his other hand and put the formed meatballs into the water pot, an almost perfect round meatball appeared.
Just floating on the water.
After a while, a dozen meatballs of the same size and swaying were floating on the pot of clear water.
It was only at this time that the audience who didn't understand what a lion's head was saw finally understood the reason when they saw the appearance of diced meat on the meatballs in the pot.
Putting the meatballs in the pot does not mean that this process is completed. On the contrary, you have to be more careful now. Increase the heat slightly, but it still looks like a mother fire, and then add some of the loose meat foam, protein matured products, etc.
Skim off the foam and wait patiently for the meatballs to mature.
In order to keep the taste of the meatballs balanced, the meatballs must be cooked when each meatball is just ripe, and cannot be cooked any longer. The proportion and effort involved are only based on the official cuisine inherited by Tan Fangti.
Only then can it be done.
The time and temperature for each meatball to enter the water are different, so the time for each meatball to come out of the pot is also different. Only by Tan Fangti carefully observing each one and scooping out can he ensure the basic consistency of the dish.
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There is also the taste of the finished product.
When the lion's heads were the same size and appeared white and tender, and occasionally you could see golden dots of oil rotating among them, they were put into the small steaming cup. The lion's head that had been waiting for a long time seemed to have been cooked to a thick consistency.
White stock has also appeared again!
The dreamy ingredient of four-flavored winter melon finally appears again.
Along with the thick white soup stock, pieces of fresh four-flavor winter melon were added into the small cup again.
Wait until all the stock and the newly cut four-flavor winter melon are put in, then wrap the opening of the small cup with high-temperature-resistant plastic wrap to prevent water vapor from seeping in, put it into a steamer, and steam for an hour and a half.
At this moment, it can be said that the usual stewed lion head is basically completed.
But since Tan Fangti said he wanted to solve the problem with oil residue, how could he simply complete this dish in such a simple way?
It actually takes two hours to cook the stewed lion head, but the secret of the remaining half hour lies in his subsequent cooking.
But just when Tan Fangti was about to continue processing the four-flavored winter melon, a clear ringing sound suddenly rang.
'Jingle Bell!'
The assessment has been going on for two full hours, and finally someone has chosen to serve it!
Even people who are immersed in cooking would notice such a movement, but some people focused their attention on it, and some didn't care who finished the cooking first.
At this time, a man carrying food on the big screen confidently walked towards the judges' seat.
The dishes that were put down also had unique shapes and colors, which aroused heated discussions among the audience present.