From a barbecue stand to a global gourmet tycoon

Chapter 66 Dry Roasting with White Charcoal
The beef tenderloin was already marinated in the old man's food bowl, and he smiled and said to the woman in the baseball cap: "You can talk about this here when you have time, why not focus on your work, no matter what, it depends on the taste in the end. "

The woman snorted coldly, obviously she was not very pleasing in the eyes of the other contestants, but upon hearing this, she didn't bother.

Chu Hao glanced at the hall outside. Those people all saw this scene, but no one came to stop it.

I couldn't help but breathe a sigh of relief.

This sister is really the type with a strong sense of victory and defeat.

Turning around to look again, the old auto mechanic took out a small feed bottle out of his hand and sprinkled it into the food bowl.

Chu Hao: ...

You are the same as me!No wonder you want to speak for me.

Just from this moment of observation, Chu Hao discovered the differences between these players.

That old man apparently didn't sprinkle chili noodles, but some kind of small ingredients mixed out, all powdery, and he couldn't tell it. At the same time, he also put some light soy sauce, salt and other seasonings.

As for Li Changqing, what he made should be the spicy flavor. It is bright red beef tenderloin cut in a basin, and the sea pepper noodles are covered on it. Now he is lighting a fire under the shelf, using a small fan to blow the wind.

The bubble tone man kept his back to everyone, so no one saw what he was doing.

The last girl in the baseball cap was made on the spot. She was so fast that she played with her hands like eight hands. Powder and liquid flowed into the bowl one after another, and she held the bowl with one hand. Stirring with one hand, her movements are a bit like a white case, very skillful.

……

after awhile.

Chu Hao saw that the time was almost up, so he also started to light the fire.

The steel charcoal used in this place is really good, you can’t buy it outside at all, it has a layer of silvery gray on the outside, once lit it can last for a long time, it is also called white charcoal, what is its scientific name? Chu Hao just forgot, but he knew it Is originated from neon.

The liner is made of raw materials such as oak, ebony wood, qinggang wood and moso bamboo, which are refined and fired above 1000 degrees Celsius.

And the best thing about this charcoal is that it feels warm when you hold it in your hand.

No smoke, no explosion, high temperature and very stable, even if the barbecue oil drips on it, there will be no smoke, no flame, and the best grilled meat. Chu Haozhi's stalls generally use machine-made charcoal, but this kind of charcoal The difference in quality is too great. People in the charcoal industry circle will not use machine-made charcoal for their own barbecues.

A lot of machine-made charcoal has messy things, leftovers, binders, coal, etc., and I don’t know if it is poisonous or not.

Chu Hao can only guarantee that the quality of the charcoal he buys is above average, because the supplier is a comrade-in-arms with a good relationship with his father in the past, so he will definitely not lie.

This kind of white charcoal is more difficult to ignite. After Chu Hao worked hard for a while, the shelf gradually began to heat up.

He rolled up his sleeves and got to work!
Not to mention a blockbuster, but if you want to leave a deep impression in this competition, it is best to use dry roasting that shows the most heat and control.

Without oiling, put it directly on the fire and roast it slowly. Chu Hao stretched out both hands, and began to turn over the beef tenderloin with a strong fragrance after the ingredients were prepared, and the rack began to flicker with hissing sounds.

Behind him, the old auto mechanic looked back, and just in time to see Chu Hao's way of roasting meat, his eyes narrowed slightly.

Dry roasting is very, very challenging to control the heat, because if there is a slight problem with this roasting method, the finished product will not be able to bite at all, like jerky.

Even the old auto mechanic himself was oiled to give it a moisturizing flavor.

It never occurred to him that this young guy would know the technique of dry roasting, and he couldn't help but have a higher impression of Chu Hao in his heart.

His introducer seems to be Mr. Qin...

Sure enough, none of the chefs under Mr. Qin is simple.

At the same time, Li Changqing also noticed Chu Hao's roasting method, and suddenly felt a little confused.

Dry roasting is the most difficult skill to learn in the barbecue world. This person is about the same age as me, but he has already mastered the skill of dry roasting?
How could this embarrass his oil-baked love?

But fortunately, Li Changqing is very confident in his small ingredients. The recipe comes from his half-master, an old man who has been doing barbecue in the mountain city for decades. After retiring, he gave the score to him.

Back then, Li Changqing went to the old man’s house as a guest day and night for this sheet music. At the beginning, he recognized a godfather, and then he almost became a teacher, and even invested in the barbecue restaurant of the old man’s house , and found a good school for his little grandson, as well as some bits and pieces of favors and gifts, which moved the other party.

Such a secret score is someone else's housekeeping skill, so it is not easy to spread it to the outside world, because it is their job.

If it wasn't for the old man's son who doesn't like dry barbecue and his grandson being young, otherwise he wouldn't have left the score in his hands.

When Li Changqing got this score, he was so happy that he didn't fall asleep for several days.

Now that there is this little recipe, there is no reason to lose!
Li Changqing breathed a sigh of relief, balanced his mentality, and focused on the stove.

……

No one thought of that.

The first finished product was actually the Bubble Voice Man who was working hard.

When he was done, he put the beef tenderloin skewers on a stainless steel square plate and took it out.

All of a sudden, the people sitting in the hall chatting and drinking tea came alive one after another, looking at him with burning eyes.

The first one to be baked has the most advantage, and there is no need to wait for anyone.

If the judges are still eating at this moment, and the second one has already been baked, then you must wait, if it cools down, it will be gone.

Of course, the amount to be grilled by each contestant is stipulated to be three skewers, which will be tasted by the three judges.

All in all, this game is more Buddhist, because no one came here for the 10 bonus.

Maybe in Chu Hao's eyes, he would pay more attention to it.

But in the eyes of these contestants, the form of going out to play house with children is similar. What is important is the gathering in the circle, not the competition itself.

The three judges looked at each other, then each took a bunch and took another bite.

The middle-aged beautiful woman ate very gracefully, with her hands holding her under her feet, and she didn't smack her mouth when she chewed. When she felt hot, she opened her red lips and exhaled softly, while the other two old men didn't care about it.

The contestants also have considerations in their hearts. For this kind of old man, it is okay to bake a little older, and the finished product must be tender, so Chu Hao's dry roast is actually not an advantage, because the tasters are not young. people.

After eating, the middle-aged beautiful woman and the other old man nodded, but they didn't speak, but asked the bubble tone man to sit next to him and rest.

After the game, they will have a meeting, and the five players will barbecue at will, and everyone will eat together.

However, at this moment, Zhong Chenglin, who was sitting in the center with the oldest qualifications, shook his head slightly, humming in his nose, and silently put down the stick after eating without saying anything.

Everyone has seen this attitude.

Bubble Yinnan's expression changed slightly, and he sat down next to his introducer calmly, observing Zhong Chenglin's expression...

(End of this chapter)