gourmet chef

Chapter 254 Steamed Turbot VS Crystal Steamed Dumplings

Just after saying this, Er Fatty glanced at the arena, then suddenly nudged the eye-eyed boy, and said, "Hey, look at the arena, the master of the Hengyuan Hotel rolls the dumpling wrappers at an incredible speed. "

In the competition area

Li Maoren had already chopped the nine-section shrimp paste, mixed pork, fresh bamboo shoots, added seasonings, and carefully adjusted the taste of the fillings before he started rolling out the dumpling wrappers.

stab, stab-

Cut off a small section of the dough that was kneaded into long strips, and Li Maoren picked up a small wooden rolling pin and quickly rolled it.

Swipe!Swipe!
The small rolling pin rolled neatly, and the dough in his hand quickly spun.

The whole movement was done in one go, almost before seeing the whole process clearly, an extremely thin skin was born in Li Maoren's hands.

The dough was rolled out thin and nice and fast.

The onlookers were so dazzled to watch, it was very enjoyable, and they shouted again and again.

Even Sachiko Nohara, who was in the judging panel, couldn't help speaking Japanese, saying excitedly, "Shigouichi (so amazing)"

Mr. Li of the Hengyuan Hotel in the judging panel doesn't know much Japanese, but he can still understand the phrase "dead dog one" that Sachiko Nohara said.

It seems that there is basically no suspense in this first game. Mr. Li looked proud and gave a meaningful look at Mr. Chen next to the seat:
Chen Xiaomian, you are still young to fight with me, none of the chefs under my command are good at cooking, all of them are excellent cooks!
Mr. Li's heartfelt words turned into a sharp sword through his eyes, and pierced Mr. Chen's chest fiercely.

Mr. Chen naturally also felt the smug look on Mr. Li's face.

But the cooking competition focuses on the taste of food!
If the taste is not good, no matter how much you show off your skills, it will not help. Instead of adding points, it will appear grandstanding and a flashy laughing stock.

Wait for a slap in the face!

Mr. Chen thought silently, and ignored Mr. Li's complacent expression.

Yang Huaizhong really didn't show off his skills, he cooks steamed turbot carefully and down-to-earth.

He's done most of the work, waiting for the steamed turbot to finish steaming on the steamer rack, and then to make a simple sauce with soy sauce.

Ping pong pong
The steaming heat, with the delicious fragrance of turbot fish, is fragrant everywhere.

Turbot itself inhabits the sandy bottom of the shallow sea. In addition to its tender meat and no impurities in its body, its fishy smell is not heavy, and its fresh fragrance is unique. Steam can keep the original flavor of turbot and stimulate Bring out the most wonderful aroma of turbot.

The five Benzene judges on the stage judging table couldn't help but close their eyes and smell the fragrance at the same time, with expressions of enjoyment on their faces.

Bai Xiaobai, who was sitting in the rest area, had a very sensitive nose, and could smell the aroma of steamed fish from a distance.

Master Yang is worthy of being the head chef of Hao Chuang. The semi-finished steamed turbot he made has a lingering aroma that goes straight to the tip of Bai Xiaobai's nose. Just smelling this fragrance makes him hungry again.

On the other hand, Li Maoren had already rolled out the dumpling wrappers, and he quickly made shrimp dumplings.

Put the stuffing into the center of the dumpling wrapper, hold it lightly with your hand, and then pinch the folds along the edge of the wrapper.

Li Maoren's method of making shrimp dumplings is not very different from ordinary dumplings, but the final shrimp dumplings are bow-shaped, and I don't know what the meaning is.

Ping pong pong
After Li Maoren wrapped the shrimp dumplings, he put them on the steamer and began to steam the shrimp dumplings.

In the first competition, Yang Huaizhong and Li Maoren used the steaming method to cook food, and the taste also tried to cater to the lightness of the Japanese diet.

The cooking methods of Chinese cuisine include boiling, steaming, roasting, braising, roasting, deep-frying, frying, braising, stewing, etc. Among them, stir-frying is a unique method of Chinese cuisine.

Steaming is also a very special cooking method, which refers to the process of putting seasoned ingredients in a special vessel, putting them in a steamer and using steam to mature them.

Among all countries that use steam for cooking, Huaxia is undoubtedly the earliest Kaixin River in the world.

It is rumored that as early as 1 years ago during the Yanhuang period, Chinese ancestors knew how to use steam to cook food, and after tasting the delicious and tender taste of steamed vegetables, they passed this cooking method down from generation to generation. spread to the present.

Today, the steaming cooking method has already run through the entire Chinese food system, and has become an indispensable method for Chinese people to cook food.

According to different ingredients and different degrees of heat, steaming methods can be divided into three types: steaming with high heat, steaming with medium heat and steaming with slow fire.

Yang Huaizhong's steamed turbot is steamed over medium heat in order to not only steam the fish meat, but also maintain the most important freshness of the fish meat.

Li Maoren's shrimp dumplings are steamed over high heat in order to make the thin skin tightly lock the deliciousness of the filling, and not to steam for too long, so that the deliciousness will be lost.

Ping pong pong
In the competition area, both steamers made the sound of steam rising at the same time, and both entered the final sprint finishing stage.

Time passed by every minute and every second, and there was not much left before the deadline for the game.

Yang Huaizhong's turbot was steamed first, and he took out the steamed fish plate, discarded the shredded ginger and scallion in the plate, and poured out the water oozing from the steamed fish.

Arrange the re-cut fresh scallions and shredded red pepper evenly on the fish.

Yang Huaizhong heated up the pot again, heated up [-]% hot oil, and poured it on the shallots and peppers.

Zizizi!
The turbot drizzled in hot oil makes a pleasant stinging sound, while an incomparable fragrance spreads around.

Yang Huaizhong took advantage of the remaining heat in the pot where the oil was burned just now, and added an appropriate amount of steamed fish soya bean sauce. After sautéing until fragrant, he added a small amount of water to condense it into steamed fish soy sauce water.

Slowly pour the hot soy sauce water along the edge of the steamed fish dish, and finally surround the fish dish with an appropriate amount of coriander.

When the deadline for the competition came, the two contestants had already plated all the delicacies and wrote down the names of their respective delicacies on stand plates.

Yang Huaizhong wrote: steamed turbot.

What Li Maoren wrote down is: Crystal Steamed Dumplings.

The hostess on the stage solemnly announced, "It's time for the first culinary competition. Please ask our staff to serve the food, and our judges will taste it and score it. Repeat, five judges have five 1-5 stars, each player is given [-]-[-] stars, there is half a star. Whichever player gets the most stars, then the player wins, and the hotel to which he belongs wins a round.”

While the hostess simply repeated the introduction of the scoring criteria.

Two female staff members in red cheongsam dresses have already served two delicacies, with high pot lids, on the judging table.

Open the lid of the pot, and the dense steam diffuses out.

The hostess used serving chopsticks to distribute the delicacies to each judge, and divided them into seven portions.Among them, Mr. Chen and Mr. Li are only entitled to taste the food as bystanders, and have no right to rate.

In the first competition, the two contestants finished almost at the same time, but Yang Huaizhong's speed was a little faster. He finished the plate, and Li Maoren's shrimp dumplings had just been steamed.

Therefore, according to the regulations, the judges were the first to taste Yang Huaizhong's steamed turbot.

Bai Xiaobai sat in the rest area, playing Protect Carrot 2 while waiting for the scoring results.

After all, the first game wasn't his match, so it's hard to say how nervous he was, but they belonged to the same team after all, so he still cared about the scoring results.

What made people a little puzzled was that after tasting the steamed turbot, the five Japanese judges did not show much surprise, and their faces were very calm.

Judging from the facial expressions, the judges seemed not particularly satisfied with this delicacy.

(End of this chapter)