The Spirit of Gourmet

Chapter 221 Gilded Lobster Cup

Qin Lang skillfully cut the chicken breast into chunks and then quickly chopped it with a knife. Soon, the two pieces of chicken breast were turned into minced meat, with no obvious granules visible.

Put the chicken breast in a small bowl and set it aside. The dough should be ready to rest.

The techniques of slitting and stretching, which Qin Lang had already demonstrated when cooking dragon beard noodles, were once again brought to a standstill by the crowd, drawing gasps of amazement from everyone. Even Du Ziyan on the other side temporarily stopped what he was doing to watch.

When Qin Lang casually lit a stretched dragon beard noodle, the seven food recommenders couldn't help but applaud and cheer.

Qin Lang smiled at the food recommenders, and then his gaze finally fell on the chicken soup that was simmering on a low flame.

With a considerable amount of time to go before the chicken soup was ready, he simply moved a small stool over and sat down next to the soup pot, glancing at Du Ziyan on the other side.

On the other side, Du Ziyan seemed to notice Qin Lang's gaze, raised his head slightly to return the look, then took a deep breath, untied a red ribbon from his lower back and tied it to his forehead.

As the straps were secured, Du Ziyan raised his head again, his eyes filled with burning fighting spirit and high enthusiasm.

"drink--"

With a low shout, Du Ziyan grabbed the lobster tail that had already been cut apart and placed it on the cutting board. Then, he used a cleaver to cut along the seams of the lobster tail's shell, separating the lobster tail into sections.

The enormous, rare and exquisite lobster has a cross-section of each tail segment that is as big as a head. After being cut open, the nearly translucent, crystal-clear lobster meat inside is exposed to everyone's eyes.

Easily scooping out a cylindrical section of shrimp meat, Du Ziyan cut along the edge of the shrimp meat, slowly rolling it as he cut, slicing a large piece of shrimp meat into long strips.

"Wow!" Yu Zaozao exclaimed, quickly bringing the camera closer. Under the close-up lens, the shrimp meat under Du Ziyan's slice remained at a thickness of about two millimeters and never broke apart.

Soon, a section of shrimp meat was transformed into a strip of shrimp meat over two meters long by Du Ziyan's knife skills.

Then came the second quarter, the third quarter…

The exquisite lobster's tail has seven segments, which become smaller from head to tail. Du Ziyan sliced ​​them into seven pieces of varying lengths in the same way.

Then, with Du Ziyan's continued cutting, they eventually became forty-nine strips of lobster meat of different lengths, which were rolled together and secured with bamboo skewers, ultimately forming forty-nine roses of varying sizes.

Upon seeing this, gasps of surprise erupted from the audience, and the live stream chat exploded with excitement.

Although Du Ziyan narrowly lost to Qin Lang in yesterday's competition, his diverse and uniquely presented dishes have garnered him a large following.

Du Ziyan's cooking was not yet finished, but they could already imagine how amazing the final product would be!

Even Qin Lang, who was watching from the side, had a thoughtful look in his eyes.

A similar cutting method exists in Chinese cuisine, but instead of cutting lobster, it's used to cut pork belly.

Du Ziyan's cutting method is not just about making it look good. The thinly sliced ​​shrimp meat is rolled into the shape of a flower, which allows it to quickly reach a uniform degree of cooking during the cooking process.

this point is very important.

Because the exquisite lobster is seafood!

Many seafood ingredients can even be made into sashimi and eaten raw to preserve their fresh and sweet taste as much as possible. While lobster does not need to be cooked in this way, it should not be cooked for too long, otherwise the taste will be greatly reduced.

But the prized Qili lobster has another characteristic: it's big.

Large ingredients will inevitably be heated unevenly during cooking if the surface area exposed to heat is not maximized.

The outside is overcooked, but the inside is still raw. Is it safe to eat?
Therefore, Du Ziyan's method also served as a reminder to Qin Lang. Because of the different sizes of the ingredients, they could not be cooked using the normal method of lobster broth gratin; some modifications were needed.

As for how to improve it…

In just a brief moment, Qin Lang had already formed an idea.

While Qin Lang was pondering, Du Ziyan had already completed the preparation of the lobster flower and then began to methodically process the lobster head and claws.

The exquisite Qili lobster, measuring 1.5 meters in length, weighs over 100 kilograms, with its enormous claws accounting for half of its weight, and its head is also quite large.

After the previous cutting, the claws and the meat inside the lobster head have now been completely separated from the shell.

The claw meat was sliced ​​into pieces along the grain by Du Ziyan, while the meat from the lobster's walking legs was carefully extracted and placed together with the edible parts such as the lobster brain.

Slices of claw meat are stacked and fixed to form peony shapes, and placed on a plate together with the rose-shaped lobster tail meat prepared earlier, creating a plating arrangement of two intertwined flowers.

After finishing all this, Du Ziyan began to stir-fry the shrimp brains and walking leg meat.

Seeing Du Ziyan's actions, Qin Lang's eyes showed a hint of surprise.

After his previous duel with Ellie… no, with Lomi, he made a crab-stuffed orange dish, showcasing the preparation of crab roe.

At this moment, Du Ziyan's cooking method for shrimp brains and shrimp leg meat is exactly the same as Qin Lang's previous crab meat!
Seemingly sensing Qin Lang's thoughts, Du Ziyan, without looking up, slowly said, "This improvement to the method was inspired by crab-stuffed oranges."

Du Ziyan was quite frank about this, since publicly cooking means that the chef himself has already acknowledged the result of the recipe being studied and referenced.

"Then I'll have to see how it turns out." Qin Lang smiled, a hint of anticipation in his eyes.

"I won't let you down." Du Ziyan quickened his stir-frying movements, continuously adding various seasonings and ingredients.

Not far from him, two food spirits each performed their duties, providing full assistance to Du Ziyan's cooking process.

Seeing the sauce that Du Ziyan had prepared with all his might and the shrimp meat that he had already plated in advance, Qin Lang had a general idea of ​​what Du Ziyan was going to do.

If all goes well, Du Ziyan should be preparing a sauce to pour over the lobster while it's still hot, using the heat of the sauce to cook the lobster meat.

In this approach, the flavor of the sauce becomes the key to cooking.

Thinking of this, Qin Lang turned his head and glanced at his soup.

Once Du Ziyan finished cooking, he could finally get moving.

Du Ziyan's cooking process was exactly as Qin Lang had guessed. After completing the final extraction and simmering of the sauce, Du Ziyan evenly poured the broth from the pot onto each shrimp tail and claw meat.

Under the stimulation of heat, the shrimp tail meat and claw meat quickly curl up, and this curling makes the already lifelike flower instantly more realistic.

The golden broth forms a thin layer at the bottom of the plate, resembling bright flowers growing on a golden pond, instantly stunning everyone.

Amidst gasps of surprise, Du Ziyan's dish was officially completed.

"Gilded Lobster Cups." Du Ziyan said confidently, "Please enjoy them, everyone."

(End of this chapter)