gourmet chef

Chapter 262

The photographer brother looked at Bai Xiaobai who was cutting the beef, his eyes were full of admiration, he was shocked, and the heavy camera on his shoulder was also trembling.

Bai Xiaobai put his heart and soul into the game, completely unaware of the physical and mental changes of the cameraman at the side.

After chopping the main ingredients, Bai Xiaobai chopped all kinds of garlic, ginger and other ingredients.

stab, stab-

I'll be busy for a while.

All the ingredients that need to be cut are cut.

Put a frying pan on the fire stove, boil a pot of water, and add an appropriate amount of salt.

After the water boiled, Bai Xiaobai picked up the strainer, loaded it with tofu, put it in salted boiling water, and quickly blanched it.

Generally, boiling hot tofu is mainly to remove the beany smell of tofu.

However, Bai Xiaobai's tofu is ordered with special lemonade, so there is no beany smell.

The reason why the tofu needs to be scalded is mainly to make the tofu shape in the salt boiling water, so that the subsequent frying process is less likely to rot, and after the quick boiling in the salt boiling water, the tofu can remain fresh and tender during the frying process , not too old and dry.

After the tofu is quickly blanched, Bai Xiaobai is soaked in cold water.

The preparatory work before frying has been completed.

The next step is the official frying.

This is the first time Bai Xiaobai has made stir-fried dishes since the establishment of the gourmet system, and he is a little nervous but also a little excited.

Let's get started!

Bai Xiaobai shouted excitedly in his heart, completely immersed in the joy of cooking food, as if he forgot that this was a competition.

Turn on the fire on the stove and set up the frying pan.

Wait until the pan is hot enough to smoke slightly.

Pour in peanut oil. After the oil is hot, add minced garlic and sauté until fragrant, then add diced beef, tempeh, red pepper, and sweet noodle sauce.

Stir-fry a few times, and add the soul of Sichuan cuisine - bean paste.

King Spirit Mine Lang——

Bai Xiaobai picked up the frying spoon, mixed all the seasonings and diced beef and stir-fried until the color was bright.

The diced beef in the pot is mixed with various seasonings, and it is hot and red, making a sizzling sound.

A smell of spicy beef pierced the tip of his nose, making the gluttons in Bai Xiaobai's stomach churn.

Next, add an appropriate amount of mountain spring water to the pot to dissolve the stir-fry ingredients.

Some hotels use broth instead of water in this step, but the system’s Super Mapo Tofu does not do this, and uses mountain spring water.

As for the specific effect, it still needs to be verified by the taste of the final product.

Bai Xiaobai was full of expectations.

After adding water, wait until the frying material in the pot is bubbling and boiling, then add tofu, and at the same time add a small amount of cooking wine and salt for seasoning.

Bai Xiaobai continued to use his trick.

"God-level cooking skill, activate!"

King Spirit Mine Lang——

Bai Xiaobai put down the frying spoon, picked up the frying pan with his left hand, exerted a little force, and began to shake the frying pan.

slam-la-

The tofu, which is as white as jade, and the red and spicy sauce, all leave the pot noodles and start to rise. The tofu is being baptized and wrapped by the sauce.

The tofu, the sauce, the water and the milk are blended, fully and evenly overheated.

This pot-turning is like a wonderful performance, full of bright spots and particularly eye-catching.

Bai Xiaobai's upsetting move once again caused an unprecedented sensation among the onlookers and the judges' seats.

"I'll go, this buddy seems to be making Mapo tofu, right? If you throw the pot like this crazy, the tofu won't be smashed, so can you still eat it?"

"It's too exaggerated! It will be made into mapo tofu in a while, then we will have fun watching it."

The tofu itself is extremely fragile, and it will shatter if it is slightly chewed or touched. Therefore, Sichuan chefs are very careful when cooking Mapo tofu, and they will not overdo it by overturning the pot.

And the system's approach is very willful. It's not a one-shot, but a full dozen.

This is the originality of Super Mapo Tofu.

Bai Xiaobai has already practiced the god-level pot-turning technique to a high degree of proficiency. After each piece of white jade-like tofu is wrapped in sauce, it falls into the pot without any shattering and remains intact.

This is unmatched by any other way of turning the pot.

Ito Ginnosuke, who was on the judging panel, was stunned for a moment when he saw Bai Xiaobai's god-level overturning surgery. He stood up without knowing it, and almost couldn't close his mouth.

The same was true for Nohara Sachiko. She stood up, her mind went blank, and she was completely stunned.

Chinese cuisine is also well-known in the world. Sachiko Nohara once heard that Chinese chefs are very good at shaking the pot, and can shake the pot several times in one breath.

But when she witnessed Bai Xiaobai making tofu in person, she couldn't understand it, but she couldn't help but exclaim: "Nani, the tofu won't crumble like this?"How did it work?
Bai Xiaobai has no other distractions and focuses on cooking.When cooking food, his heart is full of joy, as if he has forgotten that this is a competition.

He didn't pay attention to all kinds of discussions and all kinds of amazed expressions around him.

After the tofu is overheated and covered with the sauce, continue to simmer for a while, add a few drops of soy sauce, and sprinkle with young garlic leaves.

The tangy fragrance diffused to the surroundings.

The bright red color of chili peppers, the jade white color of tofu, and the tender green color of young garlic leaves can whet your appetite just by looking at them.

Add an appropriate amount of water to the sweet potato powder, mix thoroughly, add to the pot to thicken.

This process is very important.

The thickening must be thin and transparent, not too thick, otherwise it will affect the overall taste.

After thickening, scoop a small spoonful of peanut oil and slowly add it along the side of the pot.

Immediately turn on the high heat to collect the juice and cook the pot. At this time, there is no need to stir the pot anymore, just continue to heat quietly.

The fire burns the pot, and the pot is boiling hot. Mapo tofu has fully received the baptism of the flame, and each one becomes extremely hot, which can continue to fully absorb the sauce.

Wait for the oil in the pan to float completely.

It's official!

When Bai Xiaobai started cooking, Du Xianbin had already raised his hand first, and his work had already been cooked.

Even before he had time to look at it, Du Xianbin's dishes were already covered by the hostess lady and brought to the judges' table.

Bai Xiaobai put the prepared Super Mapo Tofu on the Yamaga blue and white porcelain plate provided by the system.

Finally, pepper is sprinkled on top of the tofu to bring out the all-important numbing taste.

After the cooking was over, Bai Xiaobai's work was not completely finished.

Picking up the pears provided by the system, Bai Xiaobai peeled the skin first, then took out the carving knife from the portable refrigerator, and began to use his unique skills on the pears--supernatural carving, flower carving.

Carve, dig, spin, cut——

The flower that Bai Xiaobai carved out of pears this time is Tianshan snow lotus, which is no less difficult to carve than chrysanthemums.

The main difficulty is that the petals of the snow lotus in Tianshan are very thin, and there are distinct veins on the petals. It is difficult for ordinary food carvers to carve its charm. If you are not careful, you may carve the petals of the snow lotus directly into leaves. It's ridiculous.

The movements of his hands are smooth and smooth, and Bai Xiaobai carves quickly and well. His flower carving skills have long been perfected.

In less than 2 minutes, eight exquisitely blooming Tianshan snow lotus flowers were engraved, which is unbelievable. The photographer at the side is really going to kneel down to Bai Xiaobai now.

An average of four snow lotus fruit carvings per minute, it is estimated that there is no one in China.

The video camera on the shoulder of the video camera brother was already shaking, and even the captured images began to shake.

Bai Xiaobai carefully decorated the eight carved Tianshan snow lotus flowers on the side of the blue and white porcelain plate with super mapo tofu.

In this way, his work is completely completed.

To cook this delicacy, Bai Xiaobai has all the skills.

The heavenly girl's flower cutting technique, the god-level pot-turning technique, and the uncanny carving technique, the three mastered tricks can be said to work together, and finally created this delicacy.

Bai Xiaobai took the lead and wrote down the name of the dish: Super Mapo Tofu.

Miss Etiquette took a high cover to cover Bai Xiaobai's work, and also brought a plate to the judges' seat.

on the other hand.

Five Japanese judges are tasting Du Xianbin's work - shredded pork with persimmon and green pepper.

The behavior of all the judges was crazy, even Mr. Chen was the same. Compared with those diners in Xiaobai Restaurant, there was no half difference. It can be said that they had no appetite.

In a blink of an eye, they ate up a large plate of shredded pork with persimmons and green peppers, leaving nothing behind, leaving only an empty plate.

Although this Du Xianbin spouts shit, has an arrogant attitude, and behaves like crazy, he is indeed capable in cooking

Judging by the judges eating empty plates, the stir-fried shredded pork with green peppers cooked by this guy is definitely not ordinary, and there is a special secret in it.

Bai Xiaobai was a little dazed, he always felt that something was wrong, now it seems that this ultimate battle is definitely a hard one.

(End of this chapter)