"Don't look at me. To complete the processing of the two main ingredients, even if I have seen Teacher Zhao's technique, it will take at least twenty-five minutes to imitate it. Even if it is shortened through special practice, it will still take at least fifteen minutes. It’s hard to scale back.”
Si Yingshi, known as the white knight of the dining table, although he doesn't have much confidence in other things, he has absolute confidence in cooking.
If he says he can't do it, he really can't do it.
and...
"Can't it be surpassed by specialized exercises?"
The wild beauty with fiery red hair, Kobayashi Ryodan, who is currently the second seat at Totsuki Academy, showed a hint of strange color.
She has observed Si Yingshi more than anyone else. If he said so, then the gap is not just in the understanding of ingredients, it is a complete crushing of basic skills!
After all, even if the recipes Zhao Youqian designs now have their original prototypes, they must be improvised. From the conception to the processing of the two main ingredients of a dish, it takes less than twenty minutes in total, and just processing the ingredients takes even more time. It only lasted ten minutes. Such a speed can only be described as the basic skills exceeded their understanding.
Everyone present, even the careless Erina Kiri, could understand the meaning behind Rindou Kobayashi's words.
Specialized practice cannot exceed it, which only shows that Zhao Yougan's basic skills have far surpassed those of their students, but this is to be expected.
Even Si Yingshi has never made quasi-special dishes, while Zhao Youqian has already made several different types of quasi-special dishes.
"Just because of this, his chances of passing are very low!"
With a trace of doubt in his eyes, the ninth seat 'Alchemist' Eizan Ezu also looked at Zhao Youqian while handling the ingredients and explaining. He thought that as long as he could control the business, he could use cooking as a tool. He couldn't understand it at all. Why did Zhao Youqian, whose cooking skills had completely surpassed theirs, choose to face the assessment like this?
"Is it just for a profound teaching?"
Hearing Eizan Ezuya's words, Kiri Erina showed a sneer.
"You underestimate him too much. From the beginning to now, he has never failed!"
There was a trace of strong confidence in her eyes that even Erina herself could not understand. In her heart, it was true as her words said, and she did not feel that there was a possibility of Zhao Youqian's failure.
"The difficulty has been increased by Instructor Zhao himself. If you just make the dishes without detailed explanations, the taste of the dishes will still have a mysterious sense of expectation and impact."
"But since he chose to explain, he must destroy this expectation and impact. Unless the taste can be truly flawless and meet the assessment questions, the chance of passing..."
Si Yingshi shook his head. He understood the difficulty of this kind of assessment better than outsiders, because he had once taken the eight-star chef exam, but the questions that time were too tricky and he failed, and this time the questions were higher than his. How many times harder will it be?
The Ten Elite Observation Room fell into silence because of the chief's words, but everyone's eyes were still fixed on Zhao Youqian's movements. It was such an opportunity to be able to watch the top-level chefs cooking while hearing them share their experiences. It's a rare encounter even for them.
I don’t know when my initial resistance to the young mentor of the same age gradually turned into admiration...
...
Put the mutton in the running water to remove the blood, and cut the soft-shell turtle into eight pieces, then marinate it with ginger and scallion cooking wine and set it aside.
Zhao Youqian picked up several other ingredients. First, he used a knife to cut open the fresh bamboo shoots, and then cut off the old outer parts, leaving only the white and tender hearts inside.
Then cut the bamboo shoots into slices with a sharp knife and blanch them in boiling water.
"Different seasons require different methods of processing bamboo shoots. If it is winter bamboo shoots, there is no need to do this step. However, it is already early summer and a large amount of oxalic acid has accumulated inside the bamboo shoots. If you do not blanch some of the bamboo shoots to remove them, there will be numbness. problem, and excessive oxalic acid is not good for the human body.”
Zhao Youqian was blanching the water while talking. When the boiling water was filled with a pungent smell of oxalic acid, he took out all the bamboo shoots and chilled them with ice water.
After finishing the bamboo shoots, he picked up the chicken again, just like he did during the competition, but there was something different. This time, he did not remove the bones from the chicken, but used two wooden sticks to continuously hit it to make the bones collapse. , but it would not break apart, and soon the chicken became a piece of chicken patty under his hands.
"this way?"
Kirisenzaemon showed a hint of surprise. He had seen Zhao Yougan handle Kyoto cockfighting. He had a particularly fresh memory of this technique, and many of the judges present had also seen the video of that game.
"He seems to have changed his approach?"
"That chicken..."
Fengjian Xuezhi's eyes flashed, and she realized that although the type of chicken used by Zhao Youqian was not Kyoto fighting chicken, it was still a good variety. Yangjiang chicken from Yaozhou and Guangdong Province. This kind of chicken mainly eats corn and is famous for its wool. Yellow, yellow feet, yellow skin, even oil and bones are yellow.
With a rich and sweet taste, it is considered one of the four famous chickens in Guangdong Province.
"Yangjiang chicken is indeed good, but he is very courageous to change the recipe he has already made on the spot!"
De Feng Lei means something.
Zhao Youqian's method was indeed very different from the past. After breaking the chicken and chicken bones loose, the bone chopping knife came on, following the gaps in the chicken bones, he quickly chopped the chicken into small pieces about the size of a thumb. And they all specially brought chicken bones.
Then put the chopped chicken into a basin, add cooking wine, green onion, ginger and pepper water, salt, light soy sauce, white pepper, and egg white and beat continuously.
Stir in one direction until the chicken absorbs all the water and egg white into the meat, and a layer of meat-like paste is formed on the outside. Then add dry potato starch to maintain the moisture of the chicken, and add Add some cooked oil so that the chicken can slide open quickly after being put into the pot.
It can be said that after achieving this step, Zhao You's next dish is almost completed.
At this time, he had time to continue processing the turtle steamed lamb. He first blanched the lamb chops and removed the remaining blood and blood foam, then cut it into three centimeters. Then he took out a casserole and placed a pile of green onions on the bottom.
Finally, add lamb chops, cooking wine, old ginger, sand ginger, galangal, three kinds of ginger as spices, plus pepper, aniseed, star anise, bay leaf, angelica, add water and simmer.
After the casserole boiled, a little dark soy sauce, rock sugar, and oyster sauce were added as seasonings.
Cooking soft-shelled turtle is even simpler. Grease a pan with lard, add onions, ginger, aniseed, dried chili peppers, and bay leaves. Add soy sauce and rock sugar, stir-fry the marinated soft-shelled turtle pieces, and finally add a pinch of salt. Tan Huadiao wine, this is the yellow rice wine used in steamed turtle steamed sheep.
The two main ingredients are cooked in half separately, and then combined and fired together to create two extremely fresh and delicious dishes. This is the true meaning of turtle steamed lamb.
After both dishes started cooking, Zhao Youqian started to process the third dish.
Jiucou Luyuan was also a judge present and had seen that soup before!