gluttonous adventure king

Chapter 307 Super Large Delegation

After getting the double-edged sword, Fang Hong returned home.

The trip to Little Caucasus and Siberia is complete.

There were no big surprises along the way. In the bitter cold land, there are few people and animals that can be supported.

After returning to China, Fang Hong made a surprise discovery, which was probably the most surprising part of his entire trip to Russia.

That is the box containing the double-edged knife, and the sheepskin is pasted on it, and the sheepskin does not seem to be pasted with glue, and there is probably no good fine adhesive in that era, so the sheepskin was given away, and Fang Hong was going to take it down and re-stick it , I didn't expect that there would be a lot of articles on the back of this sheepskin.

The above is a record of a dish made by an old Sichuan chef in the Qing Dynasty.

Although I don't know why the senior did this, there is no doubt that he left a recipe for another dish.

Fang Hong opened a new booth in the sundries hall, put the box in, and displayed the sheepskin next to it.

This dish is called Qingquan Tofu, and it is another tofu dish.

Some of these things have been eliminated by history, maybe because they are really lost, anyway, there is no such dish now.

After doing all this, Fang Hong arrived in P County.

This time, the competition system of the World Cooking Competition has been finalized. All semi-finished materials to be used must be made on the spot. Of course, there is no time limit.

This time it was led by the Sichuan Cuisine Directors Association, but since Fang Hong was determined to become the chef, he had to do what he should do.

First of all, to make new Douban, you have to go in France.

This time the location is Marseille. You may not have heard of this name, but there is a very famous name in that area, Provence.

In the ancient Roman era, Provence was a state or a province of the Roman Empire. It was famous for its lavender flowers. This time, the culinary competition was not set up in the city, but in a remote area.

Next to it is the hideaway of the most famous cloutist in the world.

When I arrived in Pi County, I didn’t choose the famous factory, but found a family who made their own watercress.

The regulations of this competition can be said to be very detrimental to Sichuan chefs, because Douban is almost the soul of Sichuan cuisine, and Douban is used in most stir-fried dishes.

But Douban has a year. What is suitable for the new Douban of three months, what is suitable for one year, what is suitable for three years, and what is suitable for six years. , those dishes that require aged watercress are finished immediately, such as twice-cooked pork, the longer the watercress is aged, the purer the taste. The watercress used for competitions are generally six-year-old bean paste with a price of [-] to [-] pounds.

A factory is only so big, not to mention those who make watercress privately. A tank of watercress is about [-] catties, covering an area of ​​about two square meters. It has been stored for six years and has to be turned every day. The labor cost is huge, and it should be expensive .

But this time, it was impossible.

It needs to be freshly made, and by the time of the competition, Douban can be made for six to one month at most, and the dishes that can be made will be eaten to death.

Moreover, in the past six months, the producer must produce the whole process locally, if it is produced in other places and brought over, it is considered cheating.

This cost is huge. One person, staying in France for half a year, making Douban, what kind of price do you think others can agree to?
But there are benefits too.

Just imagine, the world's big brands of olive milk, caviar, and cheese are all made on-site at this place. Of course, our people also go to the best masters.

Not just watercress, but also vegetable oil?I also need to find a master chef to go to the scene to remove mustard oil.

In addition to vegetable oil, there are also vinegar and soy sauce, which need to be made on site.

As for soy sauce, by the time of the competition, it may just be ready, that is to say, there must be no mistakes. Once there is a mistake, there will be no soy sauce for the entire competition.

In the end, Fang Hong invited Wang Changlin, a Douban master hidden in the folks of P County.

There is also soy sauce, the person the association is looking for is a master chef named Lu Yao from mianyan.

In addition, what Fang Hong most needed to find was actually a company. There was a seasoning company in the local area, and there were powerful people in it, because some seasonings were modern products, including chicken essence, which was invented by this company.

After approaching the door, they heard that they were going to stay in France for half a year, but the other party was still unwilling, but they heard that an unprecedented world culinary competition needed their support, so they agreed.

At that time, Fang Hong will broadcast live, and CCTV will also make programs, so they can negotiate sponsorship.

In the end, after watching all the masters and the first batch of raw materials board the plane, Fang Hong finally settled down.

This time, I really have to write a menu myself.

I still remember that when the live broadcast first started, Fang Hong wanted to write a menu for the season, but he couldn’t write anything, and he couldn’t leave a penny. This time, Fang Hong is the chef. .

The live broadcast for so long has made Fang Hong understand a lot of things, and he has also gained some inspiration in designing the menu.

Fang Hong is now very clear about what the audience is willing to watch.

At least, earn attention first, whether it tastes good or not depends on your own craftsmanship.

That competition has the same system as the World Cup, so at least we have to enter the finals, otherwise, I am ashamed of Master Shi Zhengliang for giving me this opportunity.

It is said that there are three cuisines from across the country to participate this time, and it is best to have two domestic cuisines compete in the final, so that the championship will be secured, but the chances are not great.

After all, the judges are Europeans.

When Fang Hong turned on the live broadcast again, the water friends rarely saw Fang Hong doing the live broadcast indoors.

"Brother Gun, have you saved the traveling expenses this time?"

"The dishes at the end of this trip haven't come out yet. I got the double-edged knife and I have to make a related dish. But Russia doesn't have the ingredients, so I'm going back to China."

"What's the dish this time?"

"Bitter melon stuffed meat."

"Bitter melon stuffed meat should be an authentic Hunan dish, and my dish is called bitter melon stuffed meat in northern Sichuan. The method is somewhat different from bitter melon stuffed meat."

Fang Hong took out the double-edged knife, took out the knife cone and installed it: "When you make it yourself, you can use the handle of the spoon to hollow out the bitter gourd."

Speaking of the word can, everyone should understand that the inside of bitter gourd is inedible and needs to be hollowed out. If you don’t cut it but cut it into sections, you can take out bitter gourd sections like bamboo joints, and the hollow parts are Can be filled with meat.

"When cooking, the essence is the minced meat. The minced meat must be beat clockwise, so that the meat will be firm. Add a certain amount of gorgon powder, add a little water, add egg white, add salt and a little oil, and then beat well. In fact, this This is the main step of the dish, after beating, pour the meat into the bitter gourd segment, and then steam it. "

"Bitter melon stuffed with meat is very healthy. It is especially suitable for eating in summer. It can clear away heat and detoxify, and prevent acne. But there is also a disadvantage. Bitter melon has a bitter taste. The bitter taste of the bitter melon cannot penetrate to the end. Put it into the meat, and let the fragrance blend into the meat, one thing to say is that you can’t add too much salt, so that the meat will be old after steaming, and then the salt will also have a bitter taste, which will easily make the meat unpalatable.”

The solution is to pour juice or make dipping saucers.

To dip the dish, you need to fry red oil, minced ginger, sour water, a little vinegar, a little soy sauce, and add crushed peanuts. The key point is not to add sesame seeds. After adding them, the taste will change drastically, and the smell of sesame seeds will be overwhelmed. Bitter melon scent.

It can be poured directly on the steamed bitter gourd, or it can be served on a special plate and eaten with dipping.

The bitter gourd is green, the meat is white and tender, and the dipping plate is red. Different combinations make the taste buds explode and the appetite is whetted.

Looking at Fang Hong, who is eating well, the water friend asked: "Brother Gun, it is said that you are looking for seven legendary kitchen utensils and tableware, isn't it?"

"Yes, I'm looking."

"Didn't you find it slowly before? Why did you bid directly with the price this time?"

"At the end of the year, in France, the World Culinary Competition will be held. This time the scale is unprecedented. I have agreed to represent the Sichuan Cuisine in the competition. I hope to get the kitchen utensils from the predecessors, inherit the glory, and create a new trend."

"Bah, you're shameless, and you're creating a new trend." Anyway, they're used to fighting each other in the live broadcast room.

But this time Fang Hong didn't roll his eyes, shrugged his shoulders, or pointed the middle finger, but said very solemnly, "I'm serious."

(End of this chapter)