Gourmets of the Heavens

For chefs who really have their own cooking ideas, no matter how loud the outside movement is, unless it affects their cooking, they will not give any effort.

The ingredients and heat in front of them are what occupy all the places in their hearts.

No matter how much movement Zhao Youqian made, Tan Fangti's hands never wavered.

He is always full of confidence in cooking. Even if the food king is present, he has to compete to know whether he wins or loses.

The diced ham and black pork that has been whipped continuously has been condensed into shape, and the diced oil residue that has been cooled is added in, and the whole texture changes obviously again.

Hard and brittle particles appear one by one. If the meat filling is not thick enough, it may be difficult to form a ball during cooking, and even the meatballs may fall apart during the cooking process.

This is why in the traditional lion's head method, when the diced meat is constantly stirred, the glue will form. Tan Fangti also specially put in egg white as a viscous agent.

The simple taste, the seasoning is purely based on the saltiness of the ingredients themselves, and Tan Fangti does not need to deliberately try.

While Tan Fangti continued to beat the diced meat in the cold iron basin, he brought a large basin full of ice cubes to the stove, where a pot of clear water was already placed, and there were only two or three drops of ginger A piece of shallot knot, nothing else, even the fire is the smallest mother fire, only the middle one is lit, slowly heating such a large pot.

"Sure enough, it's a lion's head!"

"And it's stewed lion's head, but to incorporate the flavor of oil residue, it's not enough to just add oil residue to the lion's head, and this is not considered a creative cuisine."

As a veteran of Yaozhou, Xie Wenyuan, who has even begun to challenge the realm of the gourmet king, has a unique vision. He is not surprised by Tan Fangti's approach. The most important thing is the terrifying basic skills of this Tan family cuisine heir.

If it is said that Zhao Youqian continued to hone his basic skills one after another, even if he broke through the constraints of his physique in Dong Ying and reached a level that can be called a thousand years of tempering, then Tan Fangti's basic skills have almost reached the point of returning to nature.

Every movement, every detail is natural, but it just makes people unable to see any discord or mistakes.

Obviously, it seems very simple and not fast when the diced meat is whipped, but the color of the meat, the gaps in the balls, and even the elasticity have reached the most perfect point.

If you really have to be picky, then Tan Fangti’s cooking looks too standard, there is nothing special about it, and I can’t see where to add my own creativity, or simply replace the original Yangzhou with dreamy ingredients. A simple replacement of the ingredients in the stewed lion's head.

However, Xie Wenyuan also knew that this was impossible, the successor of Tan Jiacai would not just be a stickler!

And if that guy Meng Xinghe has the confidence to overwhelm the other contestants, and he won the first place while passing the special assessment, it means that Tan Fangti has really stepped into the critical point that surpasses almost all the special chefs. !

If it weren't for Zhao Youqian's mastery of the heart of cooking and the way of offering sacrifices, Xie Wenyuan is not sure how much chance he would have of winning.

A pot of water on the lowest heat, this is the secret to making meatballs and making them tender.

When the water is cold, put the meatballs into balls and put them in the pot, then heat them on the lowest heat, and slowly soak the meatballs, so that the taste of the meatballs can be preserved, and the gravy can be preserved, and it will not be soaked by the boiling water destructive 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 keep the shape and color of the lion head are all small details.

Maybe you can't see it in general, but when the final product is finished, the taste of those details stacked up is enough to surprise everyone.

Tan Fangti moved the hand that squeezed the meatballs a few times, and it looked a little clumsy, but every time the other hand grabbed the spoon and sent the formed meatballs into the water pot, an almost perfect round meatball Just floated on the water.

After a while, a dozen or so meatballs of the same size and wobbling floated on the pot of clear water.

It was also at this time that the audience who didn't understand what a lion's head is, saw the appearance of diced meatballs on the meatballs in the water pot, and finally understood the reason.

Putting the meatballs into the pot does not mean the completion of this process. On the contrary, we must be more careful now, increase the heat a little bit, but it still looks like a mother fire, and then put some scattered meat, protein mature products and so on. Skim off the froth and wait patiently for the meatballs to mature.

In order to maintain the balance of the taste of the meatballs, each meatball must be taken out of the pot when it is just ripe, and it cannot be soaked any longer. The proportion and effort involved are only the foundation of the official cuisine inherited by Tan Fangti. Only then can it be done.

The time and temperature of each ball into the water are different, so the time for each ball to come out of the pot is also different. Only Tan Fangti carefully observes and scoops out each ball, which can ensure the most basic consistency of the dishes. .

And the taste of the finished product.

When these are of the same size, they appear white and tender, and occasionally you can see small dots of golden-yellow oil residue rotating in them. The lion heads are all put into the small cooking pot. It seems that they have been boiled for a long time. The white dashi has already reappeared, too!

The dream ingredient of four-flavored winter melon has finally appeared again.

With the thick white broth, pieces of fresh winter melon with four flavors are added into the small cup again.

After all the broth and freshly cut four-flavored winter melon are put in, wrap the opening of the small cup with high-temperature-resistant plastic wrap to prevent water vapor from infiltrating, put it in a steamer, and steam for an hour and a half.

At this moment, it can be said that the usual stewed lion head has been basically completed.

But since Tan Fangti said he wanted to solve the problem with oil residue, how could he complete this dish in such a simple way?

The stewed lion's head actually needs to be steamed for two hours, and the secret of the remaining half hour is in his next cooking.

But when Tan Fangti was about to continue processing the four-flavored winter melon, a crisp bell rang suddenly.

'Jingle Bell! '

The two-hour assessment has already started, and finally someone chooses to serve!

Even people who are immersed in the cooking will notice this kind of movement, but some people have divided their efforts, and some don't care who is the first to finish the cooking.

At this time, on the big screen, a man with food walked confidently towards the judges' seat.

The dishes put down also had a unique shape and color, which aroused heated discussions among the audience.

It's the English player, Lancet!