Gourmets of the Heavens

The aroma of the dishes in front of Zhao Youqian is getting stronger and stronger, but this aroma seems to be bound by something, just like the three dishes with a faint golden light in waves from time to time, it seems that there is still something missing that prevents the vision of the dishes from taking shape.

He turned his attention to the cooled hairy crab roe, and then took out the tail meat of king bream.

At this time, those people in front of the screen understood what was wrong with this dish.

"Have you improved the Cantonese flavor in the red sea bream mainland map?"

Nakiri Senzaemon murmured to himself, but Xie Wenyuan, who was far away in Toying, had a flash of light in his eyes.

"No! It's not an improvement, but an optimization! Originally, Chef Liu's Cantonese Yusheng dish was not perfect due to the constraints of the times and conditions, but it was because it complemented the other three dishes, and this was completed. A stellar recipe."

"So the later dragon chefs need to constantly fine-tune various food principles and cooking intentions, or change some techniques to match the completion of this dish."

"But Yugan, it's much more difficult to optimize the recipe directly than the usual method of modification!"

Xie Wenyuan is not the only one who can see this, there are dragon chefs all over Yaozhou, and even the king of heaven sighed!

"This kid is really amazing!"

Inside the Wind and Cloud Pavilion in the Imperial Capital, Meng Xinghe narrowed his eyes slightly, and spoke in an unpleasant tone.

This also made his two companions very puzzled.

"Does the master think this kid can succeed? You must know that to optimize a recipe, you must have a matching sense of food and heart as a base, and you need to optimize more than one, otherwise this recipe cannot be completely branded with his own brand." !"

"This is equivalent to developing the second dish of the same series!"

"Even if it is the perfect mapo tofu with six flavors, it has been gradually optimized after countless efforts by Lin Chu and Long Chu."

Po Jun's voice was a bit unbelievable.

But for Meng Xinghe, who had already seen the way, it just emphasized Zhao Yougan's threat again.

"Huh, this kid has seen the root of this recipe, so it can be regarded as an optimization. You have ignored the most fundamental point."

"Although this recipe uses the red sea bream continent map!"

"But he has been cooking with king bream!!"

There was a hint of displeasure and coldness, but a big reward flashed in Meng Xinghe's eyes.

"Sure enough, a kid who likes to play tricks"

To completely change Chef Liu's recipes, Zhao Youqian does not have such confidence even if he has Zhutian Xiaoguan behind him who can provide countless ingredients for practice.

After all, that person is the son of destiny in the gourmet world, and he is the only one who is a master of cooking gods.

It can be said that the righteousness and heart of cooking far surpassed the level of cooking skills and even basic skills he mastered at that time.

Zhao Youqian is a little confident if he imprints his heart and righteousness on the recipes of such a character, and ponders and optimizes them for a long time.

But under the current situation, Zhao Youqian will not make random mistakes.

So he took a trick and replaced the red snapper with a better quality king snapper. Although he has always used the recipe of the red snapper continent map, in fact, the ingredients have been changed, and there are not so many restrictions on drastic changes in many things. up.

For example, the last Shanghai-flavored dish he is making now, the peacock spreads its tail.

Cut the tail meat of king bream into small pieces, then wrap it with hairy crab roe seasoned with light soy sauce, mature vinegar, Huadiao wine, mayonnaise and mustard, and then pile them up one by one, posing like a peacock spreading its tail. This is the whole picture of Shanghai-style cuisine.

Don't look at the simplicity, it seems that the taste is not very delicious, in fact, the meat of the tail of king bream is the most elastic, and even has a little crispy texture.

This is a trait that is very rarely seen in other snappers.

The rustling taste of hairy crab and crab roe is accompanied by the oiliness of crab roe. The coexistence of two strange tastes is the special feature of this dish.

In fact, when conceiving the idea, Zhao Youqian also thought about whether to use the bad stewed method to make crab roe, but later he felt that the original steamed hairy crab roe is the best.

In this way, the four dishes were completed at the same time, and when Zhao Youqian covered all the dishes with the remaining half of the fish skin, the strong aroma seemed to be sealed in the belly of the fish.

At this time, there seemed to be very few Lin Chefs present who had completed the cooking.

After a few glances at the cooking situation of other Lin chefs, Zhao Youqian doesn't mind being the first bird. After all, making this "Main Sea Bream Continent Map" is a time when the ingredients are fresh enough, and it's not good to make it fast enough What a strange thing!

'Then, it's time to serve! '

He rang the finished alarm directly, and it was particularly jarring in the restaurant plaza where the sky was bustling, but he had just stepped into the sunset.

You must know that the first round of the Linchu Conference has given plenty of time.

Few Lin chefs have finished cooking at this point, and most of them are still in the process of preparation.

Especially the cooks in Yaozhou, many are still making broth or pre-processing.

After all, what we are facing is the tongue of Longchu. Even if the broth can be pre-processed in advance, there is still a slight difference in taste whether the broth is at the perfect time.

This is also one of the reasons why Zhao Youqian still has to make broth on the spot for some dishes in Zhutian Restaurant.

In order to be perfect, it can be said that every Lin chef is still in the middle of the complicated process of cooking. At this time, Zhao Youqian is ready to come forward with a big plate of cooking.

It can be said that the whole food plaza was really quiet because of the ringing of the serving bell!

The eyes of countless Lin chefs gathered over, looking at the king bream who seemed to be still very lively, showing strange eyes one by one.

"How can it be?"

A Lin chef in Northern Europe showed a look of disbelief.

"It's finished? Isn't he afraid that the judges will be dissatisfied? These are all top Lin chefs!!"

Those who can participate in this Linchu conference are not the most elementary-level Linchu, at least they all have one or two extremely outstanding skills.

It is not an exaggeration to say that it is a gathering of top Lin chefs. Zhao Youqian is the first to present his dishes on stage at a young age, so he will naturally be criticized.

However, Zhao Youqian's face remained unchanged. The pressure brought by Lin Chu's eyes was like a breeze to him.

Using a trolley, he delivered his dishes to the three Dragon Chef judges, and then introduced them.

"The whole land map of Wang Wei, and invite the three judges to taste it!"

As soon as the words fell, the fish skin was peeled off by Zhao Youqian, and an astonishing aroma filled the entire cooking square, and a golden vision shot up into the sky, seeming to drown the entire square, and at the same time, a loud golden rooster crowed. sounded.

"Clack cluck!!!"