Chapter 231 Seven Flavors Glutinous Rice

"What a great idea!"

Standing behind Erina, Nakiri Alice acted like Zhao Youqian as if she saw another world.

On the contrary, Kurokiba Ryo didn't say much, but the strange light flashed in his eyes already represented his surprise at Zhao Yougan's method.

In fact, for Yaozhou cuisine, it is not uncommon to use boiling oil to make dry food, but it is very rare for dried food that has already been delivered to be fried again.

On the contrary, Seiichiro Kohei showed a pensive look.

'Oil? fry? What if it's not just cooking, but also sauce? Sauces mixed with glutinous rice? '

"XO sauce?!"

It's not just him, because of Zhao Yougan's relationship, Marui Zenji, who is proficient in many Yaozhou cuisines, thought of something just a step slower than Xinghei Seiichiro, and exclaimed.

"Although the ingredients are different, this method is very similar to making XO sauce!"

As a kind of sauce that is quite popular in the south of Yaozhou, especially in Cantonese and Xiangjiang dishes, these students present have also been exposed to it, and now they can smell the smell in the air.

Although the scallops, which are the same ingredients as in XO sauce, have not yet been put into the pan, the fishy smell that is unique to the fried seafood has already made their memories come to the fore.

Only at this time did everyone realize how powerful Marui Zenji is. This strange cooking technique can actually be found. part of his cooking.

Even Nakiri Senzaemon couldn't help but take a few more glances at this seemingly unremarkable little guy.

He also didn't expect that there would be such a rough jade in Ji Xing Liao. He didn't seem to have much talent, but all his specialties were in his head. If he designed a development path for him, the super class would not be the end of him.

Thinking of Zhao Youqian's people in Jixingliao, besides Xinghei Chuangzhen and Tian Suohui, he is the one who cares most about this Marui Zenji, and Nakiri Senzaemon probably knows the reason now, he has this potential!

It's just that Zhao Youqian, who has been discussing the center, ignored their topic, but focused on the work in hand without any distraction.

When all the dried abalones began to show a hard feeling like a biscuit, Zhao Youqian knew that it was time to add another thing, which was dried scallops that Zenji Marui could see.

Like scattered flowers, put the dried scallops into the oil pan in a circular motion. The temperature of the oil pan in front of Zhao Youqian is already very different, and there is a fierce "cracking" sound even accompanied by hot oil splashing The case of ejaculation.

This is also because the water contained in the dried scallops evaporates in an instant under the continuously rising oil temperature. It looks scary, but in fact, as long as the pot cover is used to cover it for a while, the water vapor will evaporate.

On the other hand, the onlookers couldn't help but take a few more steps back when they saw such a violent movement in the frying pan.

Don't say that everyone is a chef. You shouldn't be afraid of frying pans. This is a basic risk-avoidance reaction, and it has nothing to do with whether you are a chef or not.

"Di da da da"

As the water vapor gradually disappeared, the movement in the oil pan became smaller and smaller. Only then did Zhao Youqian step forward and use chopsticks to stir the dried scallops. Under the high temperature, the dried scallops soon became crispy.

Like the meat floss of seafood, it has a crispy taste, but it has the unique deliciousness of seafood.

The heat of the meeting was just right, Zhao Youqian used a large colander to fish out everything in the oil pan, then poured some cold oil into the oil pan, and turned on a low heat to keep it warm.

The freshly fried seafood here is still in the stage of draining the oil for backup. Here, Zhao You took a toothpick and directly removed all the prawns. His hand is approaching the extreme. He only has one prawn in his hand. In addition Holding a toothpick in one hand, insert and pick in the middle of the shrimp's back, and a complete shrimp thread will be removed.

A pot of fresh prawns has been cleaned up before the oil temperature rises.

And Zhao You didn't stop his hands, and directly poked a chopstick into the mouth of the red crab. First let the big crab rest in peace, and then he used a kitchen knife to chop off eight pieces. The crab body was removed and the internal organs were cut into four pieces. The crab paste was specially packed in a bowl, and the crab claws were smashed and put together with the crab body.

Only the crab shells and crab legs from which the crab paste has been removed are put aside, ready to be oiled with the prawns.

After oiling, the crab should be divided into two parts. This method, not to mention the students present, even Seiichiro Xinghei who had vaguely guessed Zhao Yougan's method was a little confused.

But after the base shrimp and crab shells and crab legs are put into the pan, the oily flowers explode, as if a bomb was placed in the oil pan and exploded.

'Bang bang bang'

Almost in the blink of an eye, the entire stove was covered with oil stains.

Zhao Youqian is not afraid of this, while frying, he took a rag to clean the stove, and when the oil was less, the stove was almost wiped clean.

At this time, there is already a strong aroma of deep-fried crustacean ingredients in the oil pan, especially the umami taste brought out by crab shells and crab legs, which is stronger than the shrimp oil fried by Jiwei shrimp.

Nodding his head, Zhao Youqian knew that this step was almost done, so he directly took out the base shrimp and crab shell and crab legs.

The crab shells and crab legs were specially picked out, served with a small portion of dried scallops and dried abalone, and put directly into the stew pot. A small piece of Jinhua ham was also added, and the soaked dried shiitake mushrooms, Put all the green onion, ginger, cooking wine and peppercorns into it, boil it on high heat, and simmer slowly on low heat. There is not too much water. The purpose is to bring out the taste of these ingredients and blend them into the humble shiitake mushrooms.

For the rest of the time, Zhao Youqian peeled the fried base prawns, put the prawn shells and prawn heads aside for later use, and put the prawn meat directly into ice water to keep the crispy and sweet taste, and remove some of the greasy oil by the way.

At this moment, the glutinous rice was still soaking, Zhao Youqian looked at it for a while, but did not do anything, instead he took out a red sweet potato, peeled it and cut it into small pieces, not too small, but bigger than the soaked glutinous rice several times.

With corn and green beans, all the ingredients he needs are to cut Jinhua ham into pieces, and the preparation work is basically completed.

The oil that fried several kinds of seafood was poured out, but Zhao Youqian didn't pour him directly into the oil pan, but scooped up the clearest part of it into a large soup bowl and set it aside for later use.

It also made Xinghei Seiichiro look stunned.

‘Has the concept of eight-treasure rice been directly used in glutinous rice siu mai? '

‘All kinds of ingredients penetrate into the rice through the medium of oil, and then when assembled, the taste will be complex and deep.’

But this newly promoted Lin Chef still has a question.

Can Zhao Youqian perfectly integrate the flavors of these ingredients and control the flavor of these seafood?