gluttonous adventure king

Chapter 340

The [-] recommendations of "I'm Really Not a Great Hero" have been completed, and "Glutton" will be updated today, and will continue next week.

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"According to the rules of the competition, we have one hour's preparation in advance. Appetizers are served at 05:30, side dishes are served at six o'clock, main dishes are served at seven o'clock, and desserts are served at 07:30. Now the time is 04:30, and the appetizers are coming soon , so I’m going to use this time to set up the brazier and grill.”

Brazier barbecue is actually a brazier barbecue, which is a way of eating in the Daliang Mountain area. It simulates a bonfire barbecue, but there is no open fire, but charcoal is used to grill underneath, and the whole shelf has eaves like a basin, so it is named brazier barbecue. .

"Brother Li, I leave the matter of Tan to you."

"no problem."

"Old Shang, I will leave the meat cutting to you."

"It's done!"

"Check your watch! It's 31:18:[-]."

"Is it necessary? It's like a war."

"In peaceful times, any international competition is a war."

We live in an age that is not peaceful, but we were born in a peaceful country. Therefore, we must use competitions to win back the honor internationally.

And those countries in the midst of war want to get back this honor even more, but most of them are unable to do what they want.

The vast majority of competitions in the world are sports competitions, with a small number of chess and card competitions and some skill competitions.

Among all skills, whether it is military skills competition or other technical job competitions, none are as attractive as cooking.

Of course, if the military skills competition can be played with real knives and guns, and then broadcast live, it is estimated that ordinary sports will not be able to compare, but that is unlikely, because military aspects, even if it is implemented in personal military literacy On the Internet, there will also be secrets from various countries, which are impossible to compare, let alone live broadcast.

A brazier has been set up here, and the belly has begun to be filled with water over there. In addition, fresh abalone is also being processed, which is the material of the four treasures.

"White Grilled Four Treasures is a dish in the Manchu and Han banquets. When it was famous, it was similar to a bear's paw. It is a famous dish."

Fang Hong took Shang Yang's sliced ​​meat, and then started to marinate it. It took half an hour to marinate, 10 to 10 minutes to bake, and at most [-] minutes to arrange and cut the meat at the end. The time was quite urgent.

But more importantly is the spring tofu.

It is said that it is Shanquan tofu, but it is actually bean curd, which is the famous dish that Sichuan chef won the special gold award in the World Cooking Competition. Although it is a new dish improved by Master Shi Zhengliang based on Leshan bean curd, there is a kind of legendary dish. Stance.

The characteristic of this dish is that it is newly made on site, so few chefs are willing to make this dish.

Grinding beans and stirring bean curds all need to be speeded up.

Fang Hong: "Look at the time, look at the time, speed up, speed up."

The water friends couldn't help discussing: "It looks so wonderful."

"Just in case, I'm boiling water. If I'm hungry, I'll make instant noodles."

"The tofu is freshly ground. Is there enough time? Brother Qiang made jelly before, but it took him all night."

"Freshly ground bean curd, the time should be enough, although it is relatively tight."

Next to it, Li Yun put the barbecue on the brazier with bamboo sticks and grilled it, while raising his head: "Chef, it's five o'clock!"

It's five o'clock!It's time to make fish.

Fang Hong pulled out the fish: "Foreigners are not very good at eating fish, although this is not fair to the Sichuan cuisine that is extremely good at handling freshwater fish, but I firmly believe that even if the thorny food is removed , we can also use fish to impress the judges, the original author of today’s chrysanthemum picking under the eastern fence is master Shi Zhengliang, but I have slightly adjusted the taste, and the whole is still imitating his ideas.”

Be sure to choose grass carp and shave off the meat on both sides.

"Brother Gun, is this fish really related to chrysanthemums?"

"When it's done, the fish will be in the shape of a chrysanthemum."

This place has beautiful scenery, picking up a chrysanthemum-shaped fish with chopsticks is not like picking chrysanthemums under the eastern fence.

"The key point is to cut the flower with a knife, cut it obliquely and crosswise, but it cannot be cut off, and it will be ruined if cut off."

Fang Hong started to cut, and cut out the two pieces of fish, and then the divisions.

For a three-jin grass carp, two slices of meat can be cut off, and each slice can cut out a total of five flowers.

"Brother Gun, this doesn't look like a chrysanthemum."

"No hurry, adjust the juice first."

In fact, the inspiration for this dish of chrysanthemum fish should come from braised carp. In the recipe, it needs to be deep-fried, and it must be corn flour to hang it.

Fang Hong prepared the seasoning, set up another pot, warmed it up over low heat, and then added a large amount of vegetable oil to the main pot.

"Vegetable oil will have a fishy smell, so it must be brought to a boil first. It is easy to turn the oil black when frying, so reduce the temperature after boiling."

Fang Hong pinched the sliced ​​fish fillet with two fingers, threw it into the cornstarch powder, and took it out.

"Hey, I can see the shape of the chrysanthemum, but it still doesn't look like that."

"Flour hanging is definitely not something that can be hung at one time. After hanging the powder once, the gorgon powder mixed with water is moistened, and then hang it again."

After powdering for the second time, Fang Hong shook the chrysanthemum made of fish with his hand, and the shape of the whole chrysanthemum came out. The strips of those fish meat were very long and continuous. The fish began to spread out on all sides, like a chrysanthemum in full bloom, but it was still white. After frying, it was really in the form of yellow chrysanthemum leaves.

Fang Hong placed the chrysanthemums one by one on a huge steel mesh colander: "To keep the shape, you have to fry them in a pan on the steel mesh spoon. If you throw them in directly, they will definitely fall apart."

"Brother Gun's knife skills are really good, every fish shred is the same thickness."

"Of course, to form a chrysanthemum shape, there is a standard range. If it is thick, it will not have an elegant shape. If it is thin, the flowers and leaves will not be tall and straight. I remember I ate chrysanthemum fish once in mianyan."

"It's twenty past five!"

"enough!"

Fang Hong picked up the warm pot and started to stir-fry the ingredients. Since the dish is relatively empty, it is easy to get cold. It is necessary to start the pot before the start of the selection process, and complete all steps such as the plate arrangement in a short time.

After frying the ingredients, Fang Hong picked up the spoon and prepared the fish to be put into the pot.

"Brother Li, you handle the arrangement!"

"no problem!"

Li Yun used the gen of celery to make chrysanthemum branches, two branches per plate.

"Old merchant, come to the juice."

"Ready!"

"30 seconds countdown!"

Generally speaking, Chinese food is covered with juice, but this time Fang Hong has to work hard on the form to avoid the excess juice giving people a bad feeling and destroying the artistic conception, so he chose to add juice and then arrange the plate.

Although it was simple for Li Yun to set it up, it was beautifully arranged. Both Shang Yang and Fang Hong were doing the same steps, adding juice to the fried chrysanthemum fish, and then arranging them on the plate.

On the other side, the Shandong cuisine team has stopped.

Set out five plates.

The time is exactly at 05:30!

"Both teams finished the appetizers before the time was up, and there were no penalty points." The referee made a record.

The four judges on the stage are all world-renowned gourmets. It is said that three of them are likely to be Michelin reviewers. However, Michelin reviewers are unannounced visits to restaurant reviews, so their identities cannot be revealed.

After the two dishes were put on the table, the judges took a look, and the female judge among the three men and one woman turned to look at the flower field behind: "Flowers?"

In the [-]th century, chrysanthemums were introduced to France and were sought after, and then spread all over the world. Chrysanthemums are no longer considered as exotic species in France, just like we look at peppers or tobacco.

The shape of the chrysanthemum is lively, as if shaking slightly with the wind, the plump flower leaves and tall and straight flower branches give people a high-spirited feeling, and the fragrance of chrysanthemum fish and celery blend together, bringing a fresh fragrance.

One of the judges ate sweet and sour pork first, nodded with satisfaction, paused again, then nodded again, took a sip of water, and started to try chrysanthemum fish.

Fang Hong was beside him: "Master Li, please."

Li Tie just picked up the chopsticks and tried to eat the chrysanthemum fish. After eating, his expression changed, and he finally raised his head: "Please."

Fang Hong tried sweet and sour pork tenderloin, he couldn't believe it after eating, and then turned around: "Old Shang, try it."

The old merchant also felt strange after eating it.

Fang Hong: "This?"

Li Tiegang said in a deep voice, "I've been fooled!"

(End of this chapter)