When we were next to us, Sun Squid and I drew three or four groups respectively. In other words, if we both get first in the group, we can both reach the finals. I was relieved the moment the numbers came out, and at the same time From the corner of my eyes, the sun squid also made the same action. It seems that both of us are under a lot of pressure...
After the lottery was over, everyone except the first group came off. According to the usual practice, they can leave at this time. I just went to the lounge to find Simon and his party. I haven’t waited to leave yet, there is someone next to him. He rushed in front of me and said with a smile: "This brother, can I ask you something?"
I glanced around and found that this person was familiar. After thinking about it carefully, I remembered that he was the second chef of stinky tofu stewed pig's feet, and said: "What?"
"Our master is about to compete soon. He said, can you leave after watching him?" The second chef rubbed his hands and said, "How to say, my master is the first time to participate in this kind of competition after all, and I feel a little flustered. When a friend was there and watched him, his heart was much more solid."
It doesn’t matter if I think about it, anyway, I’m just idle, I’m not going to cook as much as I go back, I just stay here to hang around, and if I’m lucky, I can still mess around with lunch at noon, so I didn’t ask for anything else. People's opinion was agreed: "Since your master has said everything, then I have to give this face-which one of you?"
"Third," Er Chu said hehe: "We are going to prepare soon, or else you will follow along and find a place where Master can see it for a while?"
"All right!"
When we came to the stage again, the first and second dishes had already cooked most of the dishes. The guy in the 1st position made happy fish. In other words, the fish is cooked but the fish is not dead. That kind of dish—this dish has three key points. First, the selected fish must have strong vitality; second, the fish’s gills cannot be removed and must be kept; the third is fast, which must be as fast as lightning. Open the fish's belly, scrape the scales and remove the fins, and then cut countless openings in the fish with a sharp knife. At the same time, the sauce must be blended in the pot. After the fish is cut, immediately carry the fish and fry the body and fry it. , Sheng and guests quickly!
What I need to clarify here is that I didn’t learn this dish from anyone or anyone, but when I came up with it when I saw the pot of hell in the eighteen layers of hell. The two are roughly the same. The only difference is that it was fried. It's an evil spirit, and one that is fried is just a fish...
The dish served at No. 2 is braised lamb, which is slaughtered with high-quality lamb. The meat between the first and fourth ribs is cut into strips and steamed. Three of the most noteworthy are: First of all, after the lamb is killed, the blood must be cleaned without leaving a trace, so that it will not have the mutton smell after it is steamed; the second is that a certain amount of spices or orange peel and licorice needs to be added to the steamer to make the fragrance can be Infiltrate into the lamb; the third most important thing is that during the steaming process, the mutton must be freshly steamed, the mutton starts to become eighth soft, and the mutton is fully cooked, the spices must be replaced three times, so that the steamed mutton will taste There are layers and distinct flavors, but these three changes did not allow the heat to leak out, and the temperature was lowered in the middle, so it is very rare to make such a dish-judging from the preparation technology of the second position player, he seems to have prepared a unique In the steamer, there is a special pull-out box in the middle that can quickly take the spices. The spices are placed in it. Unfortunately, the thickness of the spices is not even, and the taste of the lamb is very different...
After less than ten minutes, the dishes of the two grandsons were ready, and they got two not-so-low scores after serving them:
The first position is 90 points, and the second position is 86 points, which is quite satisfactory.
Then, stinky tofu stewed pork knuckle came on stage as the number three contestant. I was delighted when I heard the name of the dish—this dish is actually called'bull ramen'. What's more, I didn't even see the beef at all, even the stew was used. It's all just fungus soup-it seems that this girl has a lot of skill and dare to take this kind of simple dish into the competition!
The dishes on No. 4 are quite satisfactory, mainly for cooking after the seafood is processed, because I didn't pay much attention to the stewed pork feet with stinky tofu, so I won't be tired of it here.
Stewed pork feet with stinky tofu immediately showed his unique kneading method after putting the soup on the pot. He did not purely use manual kneading, but with the help of a seven-eight-meter-long bamboo pole, fixed at one end, and he took it by himself. At the other end, the kneaded noodles are rolled with bamboo poles. The noodles made in this way are tougher and more elastic, and can be stretched longer and thinner.
When this guy started ramen noodles, my guess came true. He pulled out a bowl of noodles that looked more crispy like a dragon's beard, the thickness of which was close to the hair strands, and he put it in the pot and boiled the tree and blossomed beautifully. Once it boiled, it jumped into the bowl, and the soup was presented to the judges. Really rave reviews!
However, there are also thorns in the bones. One of the glasses judges deliberately sensationalized: "Aren't you beef ramen noodles? Where is the beef?"
Stewed pig's feet with stinky tofu calmly said, "No beef."
"Then what do you call Niu Ramen? It's impossible, boy, consumers will sue you!"
"Probably not, I didn't lie," the stinky tofu stewed pig's feet cracked open and smiled: "My name is Niu. I made this ramen. Why can't it be called Niu Ramen?"
The judges were in an uproar, and the glasses couldn't get off the stage, and said angrily: "Even if it makes sense, but you bully the consumer and others won't come again-is this inconsistent with our view of cooking for the common people?"
Stinky tofu stewed pig's knuckles sincerely said: "My store is open in a tourist area, and I didn't expect them to come again-just one visit to the current tourist attractions is enough. Does anyone come twice
The glasses were dumb, and the other judges laughed and leaned forward and backward. He finally gave him a high score of 92, which is an encouragement to this cow ramen...
After accompanying Niu Ramen, I take everyone home to rest. There is only one group in the competition every day. If there is no accident, our competition time should be three days later. Since it is kept like this, it is useless-the most important thing is that I listen to it. Having said that, the TV station doesn't care about this stuff at noon, so why should I keep it!
After we went back, we summed it up a bit. From the current situation, our first love barbecue should be able to win the roll. The main reason is that apart from Ruoxi's activity last night, there seems to be nothing particularly powerful in it except for the god of sun squid. As long as the chef competes, as long as we can get this guy in the first place, we won't be able to escape.
In the evening, the news came that the results of the first group match came out—but what I never expected was that the winner of the first group was actually Niu Ramen. His 92 points were never broken until the end. In the end, It's fair to say that he moved to the final as the first place!
Now I look down on these players even more-beef ramen can get the first place, this is really no one, what am I afraid of!
Therefore, Ren Xiaoyan was the only one who watched the live TV on the second day of the game. After watching it, I told me that the winner of the second group was actually the one who roasted camels in the preliminary round. Because the time was not able to cook all of them, but the cooked part completely satisfied the appetite of the 500 mass judges, so he was shortlisted, but he did not expect that he would actually qualify as the first in the group.
After the results came out, the god of the sun gave me a phone call. The implication was relatively simple, that is, to reconfirm the recipe in hand, because he and I rarely agree, and both think that the players in this competition are too weak. , The champion is to be born from among us, so take care of what he is about to get ahead of time.
After I asked, I realized that the Japanese squid god actually had four recipes in his hands, namely, people taking tea to cool, daydreaming, chicken flying eggs, and no hurry. The god of squid promised to hand over the recipe on the day the champion came out to avoid long nights and dreams. This grandson responded very readily.
On the third day, the Sun Squid God undoubtedly won...
In the past three days, although I did not care too much about the situation of the game, I thoroughly investigated the situation of Yi Yin, Peng Zu, and Yi Ya in the hands of the gods of the next day. The three are all famous chefs in history, and I have to guard against!
The first is Yi Yin. This is a native of Qixian in the late summer and early Shang Dynasty, which is today’s Kaifeng Qixian. He once assisted the king of Shang Tang to establish the Shang Dynasty. He was respected by later generations as a virtuous person in Chinese history and enshrined as the "Shang Yuan Sheng". 'Is the first outstanding person in history to use the negative tripod to adjust the five flavors and assist the emperor to govern the country. The "Five-Flavour Harmony Theory" and "Fire-Homobiology Theory" created by him are still the unchanging rules of Chinese cooking.
The theory of five-flavor harmony means that through the use of different characteristics, textures and original flavors of different raw materials (meat and vegetable seasonings), the reasonable combination and proper cooking methods and seasoning methods can produce another unique taste, taste and texture. Dishes; fire theory, that is, different dishes must be cooked in different fire conditions, and only proper fire conditions can make the most delicious dishes.
Yi Yin assisted the Shang Tang king to destroy the Xia Dynasty, and helped Shang Tang to formulate various ordinances and systems, which made the society stable and economic development in the early Shang Dynasty, and thus became famous all over the world. He assisted the five emperors of the Shang Dynasty throughout his life. He taught the people to reconcile the five flavors, created the art of Chinese cooking, and opened the river of food for later generations. He occupies an important position in the history of Chinese culinary culture. ','Cooking ancestor' and'Cooking Sage', to a certain extent, his status in the cooking world is as high as the status of the God of Gamblers in the gambling world, unshakable!
As for Peng Zu, there are two things that have been passed down to this day. One is his old age and he is said to have lived for more than 800 years; the other is his cooking skills. According to ancient books, Peng Zu should be the first in the history of our country. …Professional chef!
Peng Zu was good at preparing delicious pheasant soup (pheasant soup) and offered it to Emperor Yao, who was named Da Peng (now Xuzhou City, Jiangsu Province) by Emperor Yao. Peng Keng is the ancestor of the Peng tribe. Later, his descendants will multiply, mainly because of his ancestor of the pheasant, so he is honored as Peng Zu, and his descendants are called Peng Zu clan. Peng Zu's "Tao of Pheasant Geng" gradually developed into a "Tao of Cooking". Pheasant Geng is the earliest delicacy recorded in Chinese classics and is known as the'No. 1 Geng in the World'. In the history of Chinese cooking, Peng Zu is called “the first famous professional chef in our country” and “the chef with the longest life expectancy”, and he is still regarded as the father of the culinary industry.
Yi Ya is the first chef who uses the blending to operate cooking. He is good at seasoning and good at cooking. Because he was a chef, he was very skilled in cooking, and he was the first person to open a private restaurant, so he was also called the ancestor by chefs. The relationship between Yi Ya and Qi Guo Pengcheng (now Xuzhou) made him a name in today's food culture. Qi national cuisine is the earliest local cuisine in my country. It later became one of the four major cuisines in China (Lu cuisine). It is well-known at home and abroad for its salty and crispy taste, unique flavor, and exquisite production. It comes from the renewal of Yi Ya's original cooking cuisine, but there is no substantial change.
Through this series of introductions, everyone should know how many opponents the Japanese squid got, but I am not afraid of them, because-these three grandsons are not legends, but belong to the underworld like Kong Lao Er. Wandering souls are simply the private property of the underworld. What do I fear they do
I didn't do anything messy about drawing money from the bottom of the pot. It was not just that I was concerned about my identity as the master of time and space, but the sense of honor and dignity in my heart did not allow me to do this, so... I let Lolixi do it! (End of this chapter)