The aroma of the food in front of Zhao Youqian is getting stronger and stronger, but this aroma seems to be bound by something, just like the three dishes that have a faint golden light from time to time. It seems that there is something missing that prevents the food from taking shape.
He turned his attention to the cooled hairy crab roe, and then took out the king sea bream tail meat.
At this time, those in front of the screen understood what was missing from this dish.
"Has it improved the Cantonese flavor in the sea bream continent map?"
Nakiri Senzaemon was murmuring to himself, while Xie Wenyuan, who was far away in Toying, had a flash of light in his eyes.
"No! It's not improved, but optimized! Originally, Chef Liu's Guangdong fish stew was not perfect due to the limitations of the times and conditions, but it was completed because it complemented the other three dishes. Outstanding recipes.”
"So later dragon chefs need to constantly fine-tune various food meanings and cooking intentions, or change some techniques to match the completion of this dish."
"But this guy Yougan is optimizing the recipe directly... This is much more difficult than ordinary modification methods!"
Naturally, Xie Wenyuan was not the only one who could see this. There were dragon chefs all over Yaozhou, so much so that the King of Heaven sighed!
"This kid...is really amazing and will never stop dying!"
In the Fengyun Pavilion of the Imperial Capital, Meng Xinghe narrowed his eyes slightly and sounded unhappy.
This also puzzled his two companions.
"Does the Pavilion Master think this guy can succeed? To optimize a recipe, you must have a matching sense of food and cooking heart as a foundation, and more than one dish needs to be optimized, otherwise this recipe cannot be completely marked with his own brand. !”
“This is like developing a second dish in the same series!”
"Even the perfect six-flavor one-piece Mapo Tofu has been gradually optimized after countless Lin Chu and Long Chu efforts..."
Po Jun's voice was a little weird.
But for Meng Xinghe, who had already seen the secret, it just emphasized Zhao Youqian's threat again.
"Hmph, this guy has seen the fundamentals of this recipe, so it can be considered optimized. You have all ignored the most fundamental point..."
“Although this recipe uses sea bream continent map!”
"But he always uses king snapper for cooking!!"
With a hint of unhappy coldness, Meng Xinghe's eyes flashed with appreciation.
"He is indeed a naughty boy..."
...
To completely change Chef Liu's recipe, Zhao Youqian didn't have such confidence even if he had Zhutian Restaurant behind him to provide countless ingredients for practice.
After all, that person is the destined son of the gourmet world, and he is one of the only chef gods.
It can be said that his food sense and cooking spirit far exceeded the level of cooking skills and even basic skills he mastered at that time.
Zhao Youqian felt a little confident if he could imprint his own culinary spirit and sense of food on the recipes of such a person and spend a long time thinking about optimizing them.
But under the current circumstances, Zhao Youqian would not look for trouble.
So he took a trick and changed the sea bream to the king sea bream with better quality. Although he always used the sea bream continent map recipe, in fact, the ingredients were changed, and there were not so many restrictions on drastic changes to many things. .
For example, the last Shanghai-style dish he is making now has the peacock in full bloom.
Cut the tail meat of king sea bream into small pieces, then wrap it with hairy crab roe that has been seasoned with light soy sauce, mature vinegar, Huadiao wine, mayonnaise and mustard, and then pile them up one by one, like a peacock spreading its tail. This is what it looks like Here’s a complete picture of Shanghai-style cuisine.
Although it looks simple, it doesn't seem to taste very delicious. In fact, the tail of the king sea bream has the most elastic texture, and even has a somewhat crispy texture.
This is a trait rarely seen in other snappers.
The crunchy texture of hairy crab roe and the fatty texture of crab roe. The coexistence of these two strange textures is what makes this dish so special.
In fact, when he was coming up with the idea, Zhao Youqian also thought about whether to use the method of making crab roe in a marinade, but later he felt that the original steamed hairy crab roe was the best.
In this way, the four dishes were completed at the same time. When Zhao Youqian covered all the dishes with the remaining half of the fish skin, the rich aroma seemed to be sealed in the belly of the fish.
At this time, there seemed to be only a few Linchus present to finish the cooking.
After taking a brief look at the cooking situation of other Linchu chefs, Zhao Youqian didn't mind being the first one. After all, making this 'Real Sea Bream Continent Map' only requires the time when the ingredients are fresh enough, and it's not a matter of making it fast enough. What a strange thing!
'Well, the food is served!'
The completed alarm bell rang directly, which seemed particularly harsh in the bustling food court where the sun had just begun to set.
You must know that the first round of the Linchu Conference was given quite a lot of time.
Almost few Linchu chefs have finished cooking at this point, most of them are still in the process of preparation.
Especially among Yaozhou cooks, many are still making soup stock or pre-processing.
After all, it is Chef Long's tongue that he is facing. Even if the broth can be prepared in advance, there will still be a slight taste difference in whether the broth is prepared at the perfect time.
This is one of the reasons why Zhao Youqian still often makes soup stock on the spot for some dishes at Zhutian Restaurant.
In order to achieve perfection, it can be said that every Linchu chef is still in the process of completing the complicated cooking process. At this time, Zhao Youqian was already preparing to come forward with a large plate of food. Naturally, it was like taking a break from the chaos, and he stood out!
It can be said that the entire food court really fell silent because of the ringing of the serving bell!
Countless Lin Chu's eyes gathered over and looked at the Wang Hai who seemed to be still very alive, showing strange looks.
"How can it be?"
A chef from Northern Europe looked in disbelief.
"It's done? Isn't he afraid that the judges will be dissatisfied? These are all top chefs!!"
Those who can participate in this Linchu Conference are not the most basic Linchus. They all have at least one or two extremely outstanding skills.
It is not an exaggeration to say that it is a gathering of top chefs. Zhao Youqian is young and is the first to present his own dishes on stage, so he will naturally be criticized.
However, Zhao Youqian's expression remained unchanged, and the pressure brought by these chef Lin's gazes was like a breeze blowing on his face.
He used a cart to deliver his food to the three Dragon Chef judges, and then introduced it.
"The whole continent of king sea bream is pictured, and three judges are invited to taste it!"
As soon as he finished speaking, the fish skin was peeled off by Zhao Youqian. Suddenly, the entire food square was filled with an astonishing aroma. A golden vision of light rose into the sky, seeming to submerge the entire square. A loud sound of the golden rooster also sounded at the same time. Rings.