Chapter 41 The victory and defeat are already divided
"Steaming, frying, stir-frying, soup..."
As a judge, the food media editor-in-chief watched Zhao Youqian's cooking and analyzed his techniques one by one.
"These are the most commonly used cooking methods in Yaozhou, but can one dish really incorporate so many cooking methods?"
"Each flavor and production method brings a completely different flavor style. Once the key point of fusion cannot be found, there will be a great sense of fragmentation."
As a third-party judge, the special chef also agreed with the media editor's opinion. Naturally, he had to give some opinions during the live broadcast of the TV media, otherwise he would appear to have no sense of presence.
"The fusion of cuisines is an area that only Lin-level chefs can engage in. However, as far as I know, when I was at Dongying, the young Yaozhou chef had already done it before he reached the special level. This is my first attempt at interlocking the ultimate flavors of cuisine.”
"But that time it was still four dishes, instead of directly putting four preparation methods into one dish."
He shook his head with some emotion and wonder. Even if Zhao Youqian had a successful example, he was not optimistic that this dish could be truly completed.
Because the interlocking of a truly perfect fusion is a dish that can perfectly combine the flavors of any dish, starting or ending, regardless of the order.
This level of cooking skills may not be possible for some newcomers to Lin Chu. In his opinion, Zhao Youqian is still a bit young.
"It seems you don't think much of Chef Zhao Youqian anymore..."
The supervisor from India has some Spanish accent, but it does not prevent others from understanding it, but his ideas are different from the other two.
"If the main ingredients remain the same, if you pay attention, you will find that the combination of strong spices and other cooking techniques in Chef Zhao Youqian's dishes will never destroy the deliciousness of the dragon fish..."
"Just how to integrate it all together, this problem may only be solved after Chef Zhao Youqian completes it."
As the three judges commented, the TV screen turned to Zhao Youqian's cooking table again.
By this time, he had truly entered the final stage.
...
Zhao Youqian took out the wild onions and spring onions that had been chilled in ice water for a long time, pressed them slightly and then cut them into shreds. Only the green part was used, and a little shredded red pepper was added to increase the flavor of the steamed fish fillet. Aroma and taste.
It can be said that by this time, all of Zhao Youqian's cooking has entered a stage where it is very simple, even so simple that the audience can learn it.
Ignoring Zhao Yougan's basic skills and the large amount of ingredients he uses, his cooking is actually very simple.
This is also the reason why Mr. Chu had a flash of thought in his eyes behind the TV, and then showed a happy smile.
No matter what Zhao Youqian wants to do, his actions are equivalent to promoting the influence of Yaozhou cuisine in New York.
You must know that New York is already one of the largest cities in Western America and the only financial center. If Yaozhou cuisine can be promoted here, it means that Yaozhou cuisine has a place in the entire Western America.
This crucial step requires cooking that is impactful enough and easy to learn.
Zhao Youqian specializes in interlocking and merging his own dishes with the simplest and most basic cooking methods, not only because this is the way he is most certain to interlock, but also because he can use this to make Yaozhou cuisine famous.
Not to mention the more complicated fish head soup jelly and curry fish fillet buns, fried fish fingers and steamed fish fillets are definitely easy to make.
You can even see it at a glance. This is the great thing about Zhao Yougan.
Only Mr. Chu could see this. Even Nakamura Ji and Mandelei, who had been paying attention to Zhao Youqian's every move, did not think of this.
...
"It's time to end..."
After looking at the time, Zhao Youqian murmured.
The dragon fish does not need to be steamed for too long. The thickness is as he expected, and using the firepower of the stove, eight minutes is enough.
Then cover the lid and simmer for two minutes, so that the gravy inside the fish fillet is sealed, instead of cooling all at once and losing all the juice.
At this time, the freshly baked curry fish fillet buns have been grilled to the right time.
'Ding dong!'
As the oven timer sounded, Zhao Youqian opened the oven, and the aroma of bread surged out, forming a bread-like shadow in the air.
The curry bread is obviously shining with golden luster and appears in a brown color. The aroma of flour alone is enough to attract people, not to mention the faintly delicious taste of curry fish fillets, which makes people curious even more. So what will the filling taste like?
Use gloves to place the steaming curry fish fillet bread on a plate, just opposite the corner of the fish fingers.
At this time it is time to steam the fish.
Zhao Youqian turned around and opened the steamer. The scallop fish fillet with a faint crystal luster, the white and tender fish meat and the slightly gray fish skin made people feel what the freshness of seafood is.
But this is still very early for Zhao Youqian. First, pour out the fish soup from the steamed fish, because it will bring in some fishy smell. Zhao Youqian doesn't want any fishy smell to ruin this dish, so he just pours out the fish soup underneath. The onions and ginger were discarded together.
There was only a whole piece of fish left on the plate. Zhao Youqian put the chopped green onion and red pepper shreds on the fish piece, and burned a little mixture of peanut oil and sesame oil in a small pot.
Then, the previously cooked seafood soy sauce, which has a lot of flavors of clams, fruits and vegetables, is poured on the fish pieces. The light reddish-brown sauce adds a few traces of deliciousness to the white and tender fish meat.
As the scalding hot oil pours in, the aroma of green onions, soy sauce, and most importantly, the fish meat are simultaneously stimulated, forming a golden brilliance that explodes.
It directly stunned the audience in front of the TV and the judges on the spot.
‘It’s just a steamed fish...such a powerful delicacy??’
Across the screen, the white chef with blue eyes could also detect the intensity of the strange cooking, which also represented the completion and deliciousness of the dish.
When the golden light dispersed, Zhao Youqian had already transferred the steamed fish fillet and placed it on the plate that had been prepared. The gilded luster was not only on the fish, but also the reddish-brown sauce seemed to have changed. Got to be golden.
Ever since, when the last dish was taken out from the refrigerator, the fish head soup jelly that had been simmered for a long time also exuded a special golden color.
Both the audience and the judges were already a little numb.
You must know that even some special chefs are not able to cook all dishes with extraordinary cooking effects, and Zhao Youqian is just like super-cuisine-level dishes that cost nothing. Every component of this dish is actually of super-premium level.
From this aspect alone, Felt's dish seems to have been completely lost...