The boiled clear soup has already been showing a very special flavor while boiling. The soup, which was originally the color of ordinary poultry stock, seems to have changed differently and is full of the fragrance of fruits.
The dreamy ingredients used by Zhao Youqian also belong to a rather special category.
The giant-stinged hummingbird is famous for collecting all kinds of honey and has a taste for sweetness, so even its bones are filled with the sweet taste of various fruits. If anything, it is at the level of a terminally ill diabetes.
Of course, this kind of cooking does not directly boil out the sweetness of the fruits. Instead, the sweetness of these various fruits is continuously stewed to stew out the unique delicacy of the giant-stinged hummingbird in the bones and skin.
Many people only know the honey and flesh of the giant stinging hummingbird and ignore the delicious taste of the giant stinging hummingbird itself. Zhao Youqian did not ignore this part at all, but regarded these flavors as the most dazzling part of his dish!
The delicious flavor unique to poultry is constantly being released in the clear soup, but the most important thing is that while Zhao Youqian is boiling the clear soup, he also slowly cooks part of the fat and skin of the giant stinging hummingbird to create a filling. Grease puff pastry with rich hummingbird oil flavor.
This is also the detail he made to stack up the flavor layers of the oil residue. Zhao Youqian's eyes kept scanning the two boilers that were on fire. Just when the giant stinging hummingbird oil residue and the clear soup both emitted the strongest smell almost at the same time, Turn off the heat at the same time!
Then quickly remove the oil residue and the already crispy hummingbird skin to prevent them from becoming bitter if they continue to be heated in the pot.
Then he put the large pot of soup into the iron basin with ice cubes that had been prepared for a long time, and continued to stir and cool down until the entire soup had cooled down, and some solidified light yellow oil appeared on the upper layer. Zhao Youqian needed it. That is to skim off all the fat, leaving only the purest and clearest soup.
Not only has it been wiped clean, but it needs to be filtered twice more with gauze and a strainer until the entire soup is only a faint light color, then it is continued to be put into another pot, and the prepared giant stinging hummingbird breast meat and Chop the back meat into puree, put it in and cook it, and the third step is to absorb impurities, and release the pure sweetness of the meat into the soup.
Wait until all the minced meat floats and is cooked, simmer for ten minutes over low heat, and filter again with gauze and a strainer. The remaining soup will be a top-notch clear soup without any color at all, just like transparent boiling water!
Pure soup!
This was originally a method used to make boiled cabbage, but no one thought that Zhao Youqian would actually use it here, just to get a pure soup that seemed to have little taste.
Only Xie Wenyuan showed a hint of surprise. He obviously didn't expect that Zhao Youqian would use this method to fuse the three dream ingredients.
Zhao Youqian's actions on the field were very clear-cut to those who were interested. The pure soup was divided into two bowls. There was nothing in the one bowl. He wrapped it in plastic wrap and put it in the freezer. There was only one bowl. The rice-bowl-sized pure soup is different. It also contains oil residue and pastry cooked by giant stinging hummingbirds, and then wraps it in plastic wrap and freezes it.
Different treatments seem to indicate that two completely different flavors are coming.
Seeing that the two bowls of pure soup were beginning to freeze, Zhao Youqian also started other processing, because the two bowls of soup would soon form frozen soup and would not wait for him too long.
Pork and beef, the first ingredients that were taken out, were quickly brought to the cooking table again. This time, Zhao Youqian used ingredients that few people knew how to use. Even Yaozhou cuisine gradually replaced its existing ingredients with other things.
Internet oil!
This is actually the mesentery of pigs, which is a network of fat accumulated in the muscle seams or abdomen of pigs.
In Yaozhou cuisine, it is a wrapping ingredient often used in fried foods.
However, in recent years, with the development of the times, this kind of food has gradually withdrawn from the mainstream attention due to its high fat and cholesterol. After all, even if you have gourmet cells, not everyone can digest so many high-fat and high-energy foods.
Controlling the food ingredients you eat has become a last resort.
However, the oil in dolphin and beef is different. Not only is it rich in unsaturated fatty acids, it also has a special fragrance. And the most important thing is that it can easily force out a large amount of oil after frying, forming a The so-called oil residue.
Originally, he was still guessing what Zhao Youqian would use to wrap these ingredients. Xie Wenyuan finally relaxed after seeing Zhao Youqian holding a knife and easily cutting off three pieces of dolphin and beef.
With these ingredients on the market and the stacked taste, if it still loses to Tan Fangti, it means that the heir to Tan's cuisine is no longer a special chef.
There is no point in continuing the competition...
You lose anyway!
The blade gently scratched the fat part of the belly of the dolphin and beef that spread out like a spider web. Zhao Youqian's knife was very careful.
Even though this net oil may look very big, it is actually frighteningly fragile. If it is not properly used, it may melt if left at room temperature.
After taking it off, you must also carefully put the net oil into ice water to freeze it to prevent the net oil from being damaged and the filling inside to leak out during the final cooking.
Although Zhao Youqian, who pays attention to details, does not have obsessive-compulsive disorder, he is almost there.
It is impossible for him to serve dishes of different quality to the diners.
...
On the other side of the auditorium, a person in Tan Fangti's team looked at the food prepared by Zhao Youqian and showed a worried look.
"It's hard to win..."
When Wen Ti heard someone speaking, she turned around suddenly, but suddenly showed a look of surprise.
"Yes Yes..."
The person who suddenly entered the VIP room frowned, and when he looked at Wen Ti, even if there was just a hint of anger, there was no other sound in the entire VIP room.
"Quiet, I'm looking at the art of cooking!"
...
“Is it a stack of triple oil residue flavors?”
The red wine was at the judges' table, and he was naturally impressed by this little guy with strong food luck. Especially after taking a few more glances, he was quite surprised by his cooking structure design.
The three dream ingredients have to show the taste of their respective oil residues, and then they have to be fused. Zhao Youqian's bold idea is very adventurous.
However, the stacking of these three types of oil residue alone was enough for Zhao Youqian to pass this special examination.
The remaining question is whether the flavor fusion of these dreamy ingredients can pass the harsh test of red wine.
Knowing what Zhao Youqian wanted, Hongjiu also showed a noncommittal smile.
'Can the damaged fragments of this thing actually make Yaozhou make such a big noise?'
'It seems that the functions of those things are beyond our expectation... Mr. Director...'