Gourmets of the Heavens

Zhao Youqian's side is in the final stage, and has even taken out the net oil for frying as the last ingredients for wrapping, but Tan Fangti's side seems to be even faster.

The stewed lion head that has been steamed for a while is still in the steam pot.

He took out another pot, ready to add the final highlight to his cooking, which is also the biggest difference between his cooking and the usual stewed lion head.

The theme of oil residue and the perfect combination of two dreamy ingredients will be used as the finishing touch!

Like the pure soup made by Zhao Youqian, what Tan Fangti makes is also soup!

However, compared to Zhao Youqian's cooking, it is not surprising that Tan Fangti's final taste and sublimation level will be placed on the soup.

If the lion's head meatball is a solo movement of the dreamy ingredient ham and black pig, then the four-flavored winter melon used several times in the soup is an invisible supporting role.

But if it's just a supporting role, this dreamy ingredient with complex and elegant flavors will be wasted.

Zhao Youqian wouldn't use fantasy ingredients like this, and Tan Fangti naturally wouldn't do it either.

A spoonful of fried ham black lard residue and lard is scooped out and put into the pot.

A simple pot of minced ginger is used to remove the little raw taste left by the following ingredients.

The four-flavored wax gourd, which is sliced ​​as thin as a lady's mask, is put into the wok when the lard heats up slightly and a little white smoke comes out, followed by bursts of rapid frying.

The scorching flames soaked the cooking table, and the flames soared into the sky, and completely removed the raw taste of melons, a fantasy ingredient such as four-flavored winter melon.

Then put the clear soup into the pot, not the thick soup boiled with ham, black pork and pork bones, but the soup in which the lion head meatballs were slowly soaked before, and the foam was removed. Clear water for flowers.

That is to say, when this kind of clear soup is put into the wok, it not only completely absorbs the taste of the four-flavored wax gourd, but also completely absorbs the taste of the oily residue that seems to have nothing to say when it was put into the wok at the beginning.

Inspired by the smell of oil residue for a while, it seems that the aroma of the four kinds of melons mixed with four kinds of melons also began to occupy the venue.

The soup, which was originally clear, gradually began to look a little white and cloudy under the boiling fire, but this was exactly the effect Tan Fangti wanted.

Bitter gourd, pumpkin, towel gourd, winter melon, four flavors from dreamy ingredients are all integrated into the clear soup, the most important thing is the lard residue of the humble ham and black pig.

Anyone who has made soup with lard dregs will know that often such an unremarkable ingredient only needs to be put in a little in the soup, and the rich taste cannot be covered up, and it will be perfectly integrated into the taste of the soup. .

Especially when making melon soup, add some oil residue, even other flavor-enhancing ingredients are not needed.

And after this pot of clear soup is added, even condiments are not needed, because when the taste of the four-flavored winter melon soup is fully released, what is waiting for them is to recombine with the stewed lion head that has absorbed the taste of the strong bone broth!

"Thick soup, clear soup, alternate between the two, add the flavors of the two ingredients to the lion's head in batches, and use the oil residue as the seasoning to guide the taste?"

Xie Wenyuan couldn't help admiring Tan Fangti's idea, the seemingly inconspicuous cuisine, and in the structure without any changes, two dreamy ingredients and oil residue were tightly combined together.

Tan Fangti's method is to minimize the change of the taste of dreamy ingredients by external cooking, and use oil residue as a lubricant to fuse the two, making a simple but magical change in the existing cooking recipes.

It can be said that the innovation of this approach, although inconspicuous, is still a way, at least not of the same type as Lanster's Haggis change.

More importantly, Tan Fangti's method can bring his basic Yaozhou culinary skills to the limit. As long as someone pays attention, he can find that the soup of four wax gourds and oily residue boiled in the wok has been mixed with The degree of completion is getting higher and higher, and it is beginning to exude a faint golden luster.

The super-quality soup will be combined with the stewed lion head made of dreamy ingredients later. The taste and quality may not be worse than Zhao Yougan's three dreamy ingredients stacked in taste!

And this belonged to Tan Fangti's VIP seat, and the new one also saw it.

"It seems that Tan Fangti's preparations are quite sufficient, but it's still not that simple!"

This person looked at Zhao Youqian's cooking table. During this time, Tan Fangti's cooking of dreamy ingredients has attracted a lot of attention, but people have overlooked Zhao Youqian who is still in the process of making it.

And his footsteps are getting closer and closer to completion!

"Master Pojun, why did you come here?"

Hearing that the person who came in started talking, Wen Ti finally couldn't help asking.

After all, this lord is one of the only two dragon chefs under Tianwang Meng of Fengyun Pavilion!

"Xie Wenyuan is here, can you take things back with you alone?"

Po Jun's eyes were cold, and after glancing at Wen Ti, he stopped staring at him. The look of blatantly ignoring him made Wen Ti feel a little annoyed, but she quickly relaxed her body.

At least in the future, once there is something, I don't need these little ones to deal with it.

"It's almost done!"

"them."

The voice of Po Jun came out, and the people in the VIP box turned their eyes to the outside. At this time, Zhao Youqian and Tan Fangti stepped into the final production step almost at the same time.

Compared to Zhao Youqian, Tan Fangti's last step was much simpler.

He took out the stewed lion head that had been steamed for an hour and a half. A lot of steam dew had accumulated on the plastic wrap, but Tan Fangti directly tore it off and threw it aside. Pour it out and put it in an iron basin. The thick soup that has been boiled for an hour and absorbed the flavor of the lion's head is already mouth-watering.

Even Tan Fangti himself couldn't help swallowing a few mouthfuls of saliva when pouring out the soup.

Fortunately, he was able to restrain that strong emotion. In order to maximize the taste of the oil residue and the two dreamy ingredients, he sent the clear soup boiled in the wok with a faint color of white fat dissolving to him. Put it into a small cup with a lion's head.

Filled again with another kind of soup, especially after filtering, only the fresh and sweet aroma of the four-flavored wax gourd and oily residue remained.

Without any hesitation, Tan Fangti filled the small cups one by one, sealed them again with high-temperature-resistant plastic wrap, and put them in the steamer. After the last half an hour of steaming, the prototype of this dish came from Yangzhou stewed lion head The 'Four Flavors Lion Head' is about to be completed!

At this moment, he could finally relax. Tan Fangti, who only needed to watch the heat and time, finally got out of the state of being completely immersed in the cooking, and his eyes couldn't help falling on Zhao Youqian's cooking table.

Because the fiery aroma is really amazing!