gourmet chef

Chapter 257 The Second Showdown

Bai Xiaobai felt that if he thought about it again, a large number of brain cells, which were already few in number, would die again.

The sudden appearance of Baldy Wang always felt that it was not that simple.

Let's see what he can do.

Bai Xiaobai thought to himself.

Baldy Wang had already confidently climbed onto the No. 1 stove, followed by Luo Yuan, who also walked to the side of the No. 5 stove with a confident face. The two looked at each other, full of gunpowder.

Because of the draw in the first game, the second game is particularly critical.

Whichever side wins, the other side is bound to lose weight.

Mr. Chen couldn't help sweating. This time, he will definitely get the right to settle in Ito Nichiro, but it seems that it is not so easy at present.

Mr. Li of Hengyuan was also sweating with his fists, the plan was more difficult than he imagined.

But the second game will certainly not have any problems.

tremble!Chen Xiaoyang, you will lose the second round.

Mr. Li glanced sideways at Mr. Chen, and there was a viciousness on his face that was hard for ordinary people to detect.

The hostess on the stage solemnly announced, "The contestants for the second round are already in place, and the competition has officially begun."

With the order of the host, the half-hour countdown officially began.

Wang Baldzi and Luo Yuan both started to get busy.

Bai Xiaobai paused the game to watch the second match on the competition section.

Wang Baldzi took out a whole duck from the material storage box, washed it, cut off the head and feet, took out light soy sauce and some seasonings.

Putting on disposable gloves and preparing the special sauce, he carefully touched the outside and inside of the duck with the sauce.

Wang Baldzi cooks duck dishes, and his technique is quite skillful, as if he has done it countless times.

Except for the duck ingredients, he didn't seem to bring any other ingredients, and he didn't know what kind of duck dishes he was making?
In contrast, Luo Yuan's ingredients are very rich, including lean pork, eggs, lotus root, rapeseed, carrots, and red peppers.

Mince the lean pork meat first, followed by Luo Yuan, picked up a kitchen knife, peeled the lotus root neatly, and chopped it into fine pieces.

Add minced lotus root to the pork filling, add a little minced ginger, a little salt, beat an egg, take the egg white and add it to the meat filling, Luo Yuan beat it clockwise with a pair of chopsticks.

Bai Xiaobai could hear the stirring sound even standing in the rest area, the strength of Luo Yuan's stirring was really incredible.

Bai Xiaobai usually likes to read food books, so he will get involved in a lot of common sense, and his father also taught him a lot of food knowledge during his lifetime, so Bai Xiaobai's food knowledge is quite rich.

Judging from Luo Yuan's selection of ingredients and his current practice, Bai Xiaobai guessed that what he was going to make should be Sixi meatballs.

Sixi meatballs are also called braised lion heads in some places in China.

Some people think that these two dishes are not the same dish. Of course, some people think that braised lion head and Sixi meatballs are actually one dish, but they are called differently.

Bai Xiaobai accepts the latter statement more, because in fact, the two methods are almost the same.

The reason why there are differences in naming is mainly because the folk customs of different places are not exactly the same.

Some local people think that the big meatballs in this dish are shaped like a lion's head, hence the name Braised Lion's Head.

In some areas, because of this dish, it is usually composed of four meatballs with excellent color, aroma and taste, which can imply happiness, prosperity, longevity and happiness in life.

Therefore, the four blessings come to the door and the meaning of auspiciousness is usually used as the finale in banquets such as wedding banquets and birthday banquets.

Of course, when cooking Sixi meatballs, the selection of ingredients is slightly different.

For example, the authentic Huaiyang cuisine and the method of northern Hubei, because the area is full of lakes, rich in water resources, and rich in lotus root, so lotus root is usually added to Sixi meatballs.

People in Sichuan like to eat potatoes, so Sichuan cuisine usually adds an appropriate amount of mashed potato to Sixi meatballs.

As for the sixi meatballs, which are cooked in Shandong cuisine, refreshing water chestnuts and shiitake mushrooms are added to make them more authentic and more suitable for local people.

Regardless of the changes in the ingredients, the method of Sixi meatballs is always the same. They mix various materials to make fillings, add egg balls after seasoning to make big balls, deep-fry the balls, and burn them with sauce. Made by simmering until concentrated.

In fact, there is no big problem with Luoyuan Cuisine itself, but the problem is that Sixi meatballs usually only have 4 large meatballs, and there are five judges in Japan, which is not enough.

If you add another big meatball to form Wuxi balls, it's okay, but there must be a saying.

When Bai Xiaobai watched Luo Yuan cook the food, he really thought too much in his little head. He reviewed the food knowledge he had learned before.

On the other side, Wang Baldzi had already spread the sauce evenly on the whole duck.

It should be impossible to say that he cooks Imperial Capital Roast Duck.

Because there is no oven in the competition area, and the roast duck is very labor-intensive, the 30-minute competition time is really too much.

Bai Xiaobai considers it from the professional point of view of cooking.

In a limited time, the most trouble-free cooking methods are nothing more than three main methods, namely frying, deep-frying, and steaming.

In the first competition, both Li Maoren and Master Yang chose the steaming method at the same time.

In the second game, coincidentally, both of them chose to fry.

While Luo Yuan was frying the meatballs, Wang Baldzi also heated up the pot and poured most of the oil into the pot.

When the oil was hot enough, he put the whole duck smeared with sauce into the center of the oil pan.

sizzle-

The loud frying sound, accompanied by the incomparable aroma, spread directly from the competition area to the outside.

It's almost 10:30 in the morning, and it's almost time for lunch.

The onlookers on the periphery of the cordon smelled the aroma of the fried duck at the same time, and their halazi almost flowed down.

"Holding the grass, this fat chef is too lazy, the duck is not cut into pieces, but the whole duck is fried in the pot?"

"Frying a whole duck in this way is a test of skill. Maybe the duck meat will be undercooked, or it will be too old, which will be embarrassing."

"He is a contestant selected by Hengyuan, and his kung fu must be good. This level of frying is definitely not a problem."

"By the way, why didn't this fat man cut it into pieces and fry it, it's quick and tasty."

"Probably want to keep the whole duck shape, haha."

"Could it be a secret hand-steaked duck?"

The onlookers standing in the front row outside the cordon started talking again.

These people are basically foodies, and they have a lot of knowledge about food.

Bai Xiaobai was not too far away from them, and their voices were not low, so Bai Xiaobai could hear everything he said clearly.

As they say, frying a whole duck is definitely more difficult than frying cuts of duck, mainly because the heat is very difficult to control.

When Bai Xiaobai used to cook by himself, his uncle insisted on eating whole fried chicken. As a result, the first time he tried fried whole chicken, it was burnt immediately. In order not to waste it, his uncle ate it with tears in his eyes. .

The expression on Bai Xiaobai's bitter gourd face that his uncle ate the battered chicken is still imprinted in his mind, and it is very clear.

Therefore, it is not easy to fry large pieces of meat so that the skin is crispy and tender. Generally, hotel kitchens use special frying pans, which have a large space and sufficient oil, making frying easier.

But Wang Baldzi used an ordinary frying pan, not relying on equipment, but relying on hard power.

This person's strength is really good, he has two brushes.

In the competition, he had the courage to deep-fry the whole duck. The key point is that the duck Wang Baldzi chose was a very large one, which made it more difficult to deep-fry.

However, Luo Yuan's deep-frying skills are not superficial. The sixi meatballs, the size of five children's fists, have been deep-fried until they are golden and crispy. Bai Xiaobai looked at them from a distance, not to mention, they looked a bit like golden lion heads. dazzling.

This second game has really been watched, and it is not yet known who will win the game.

Bai Xiaobai thought silently in his heart, calmly picked up his phone, and continued to play his Defend Carrot 2.

　I wish all book friends a happy Mid-Autumn Festival and a family reunion.The author is still working hard on typing, no rest, not even a mooncake, it’s a tough Mid-Autumn Festival, haha!Thanks to the user for spinning and jumping, I closed my eyes to reward 1176 book coins, thank user Sheng Gang for rewarding 100 book coins, and thank you two for your support for this book!
　　
　
(End of this chapter)