gluttonous adventure king

Chapter 341
"I'm Really Not a Great Hero" is full of tickets, today "Gluttony Plus" will continue to vote for "Big Hero", thank you everyone!
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Shang Yang: "What's the matter, this taste is definitely not your level."

Everyone is a national famous chef, so they communicate a lot with each other, and everyone has to learn the dishes of other cuisines before advancing. Shang Yang can be sure that his sweet and sour pork tenderloin is more than this level.

Li Tiegang, who is a master of Lu cuisine, is even more than this level.

Li Tiegang: "Two months ago, someone tampered with the vinegar of our representative team. The vinegar was ruined. We made new vinegar... What was destroyed was not only the vinegar, but also many other things."

"How unreasonable!" Fang Hong said, "Then why do you still choose sweet and sour pork as the first course?"

Li Tiegang sighed: "I'm experimenting. If the judges have a good evaluation of this dish, then our new vinegar can also be substituted. After all, among the destroyed things, there are things that can't be made in two months."

"Why didn't you report it to the organizing committee?"

"So what if you report it, they can find it out?"

And, are they willing to check?
On the other side, the four judges have already started communicating.

After a short exchange, one of the judges began to announce in English: "This round of appetizers, the winner is the Sichuan cuisine representative team. This chrysanthemum fish has achieved the ultimate in color, fragrance, and through the communication of our judges, it is unanimously determined that it has reached The sweet and sour pork tenderloin of the Lu Cuisine Team is also of a very high standard, reaching the A-level standard."

The S and A are not just as simple as they say now. If there are two teams with the same score in a group in the future, they will be compared with small scores. Whoever has more high-scoring dishes will be eligible to advance.

Fang Hong: "Master Li, come on, I believe you can use your cooking skills to overcome the difficulty of insufficient ingredients."

Li Tiegang: "This time I'm a failure. Even if I can break through, I won't go far. You don't need to let the water go, just go forward... If you can advance, take my share and work hard together."

Fang Hong patted Li Tiegang on the shoulder.

Li Tiegang: "Appetizer at six o'clock, time is running out, let's continue!"

"it is good!"

The water friends also heard the conversation between the two through the live broadcast, and many of them were angry. It must be a strong team that can do this kind of thing. Even if the weak team cheats, it is unlikely. Going far, only strong teams have the need to eradicate strong enemies.

"Brother Gun, our material warehouse must be well preserved."

"Well, starting from today, there will be 24-hour special care. If anyone enters my residence, I will call the police and ask the organizing committee to arrest them."

This is an international competition. If someone sneaks into the resident, it is no different from breaking into the venue in a sports competition, and they will be sentenced.

After entering the competition, Fang Hong quickly shook off the thought of anger.

This is a competition, even if someone does something bad, he has to speak out on the field, no matter who it is, as long as he can win the championship, what the bad player does is meaningless.

Barbecue and braised chicken are familiar to everyone.

But brazier barbecue and braised chicken nuggets, not everyone has eaten them all.

In contrast, under the general category, these two dishes are relatively rare dishes, probably because of being hacked, otherwise Master Li would not have to choose braised chicken nuggets, he has other better choices.

After all, Fang Hong regards Li Tiegang as his biggest competitor, and Li Tiegang has the same idea. If there is such a condition, Li Tiegang should come up with the first four dishes of the Manchu banquet.

However, for the second dish of brazier grilling, Fang Hong really had nothing more to do, so Fang Hong began to prepare desserts.

After a huge mold was placed, Fang Hong began to boil chocolate in a pot. The chocolate was also made in advance, but now it needs to be reshaped.

After the chocolate is boiled, it is poured into the mold, and the mold is opened after a while. The chocolate inside forms something like antlers, but thinner.

The water friends have already guessed that it is part of the bright willow.

"Actually, my dish is tricky. Everyone saw it just now. Although several judges can use chopsticks, they are not so proficient. It shows that they usually try more Western-style dishes, and Westerners like them very much. For things like barbecue, although our barbecue is special, it is also a kind of barbecue, compared to Master Li's yellow braised chicken nuggets, which lacks ingredients, is at a disadvantage."

If it wasn't for the lack of materials, Master Li could have chosen Huang's barbecue as an appetizer to fight against the enemy. In that case, Fang Hong's barbecue would not be available at any price, and the outcome is still unknown.

However, when the brazier grilled meat and braised chicken nuggets were sliced ​​and arranged, you could tell from the expressions on the judges' faces when they ate them that Fang Hong had already won the round.

The brazier barbecue got an S-, and the braised chicken nuggets still got an A.

"The chef of the Chinese Sichuan Cuisine Team, I would like to ask why this barbecue dish has a special fragrance."

Fang Hong: "I refer to the method of making roast duck and grill it with fruit wood charcoal. The charcoal has its own fragrance, which mixes with the strong aroma of roast meat to create a special complex flavor type."

Compound taste is also one of the essence of Sichuan cuisine.

Although the second dish won, Fang Hong didn't dare to be careless, because a very unique aroma could already be smelled at the scene.

That is the unique aroma of the Shandong cuisine representative team's white grilled four treasures. That dish must have an amazing taste with firewood rice.

"Two chefs, there are still 56 minutes before the main course, please."

"There are still two dishes left, and Master Li may forcefully beat me. I don't want to win a tie."

Although it refers to the football World Cup competition system, there is no home and away game. That is to say, one point for a draw, even if two draws, it is not as good as three points for a victory.

Fang Hong hopes to take three shots and win all three times.

We must accumulate a huge advantage in points. In the semi-finals, it will be an absolute advantage. As long as you enter the finals with the first points, you can choose the opponent with the fourth points. You don't have to face the top three before the final. Grabbing points is very important.

Even if the opponent is also a Chinese representative team, as the head chef of a team, Fang Hong must consider himself before considering others.

The mountain spring tofu has been stirred in the pot and is about to take shape, while the preparation of the white grilled four treasures on the other side has been completed, and it will be ready soon.

Fang Hong's mountain spring tofu is placed on a plate in the shape of a small mountain spring and a well. The spring is filled with bean curd and the well is filled with rice.

There is a wooden barrel next to it, and the red oil dipping material is made in the small wooden barrel.

Before I knew it, two and a half hours had passed since the game.

"The Four Treasures in White are complete!"

"Shanquan tofu is done!"

The dish of Shanquan Tofu won the Special Gold Award in the International Culinary Competition, the predecessor of this competition, more than 20 years ago, and the White Grilled Four Treasures is also one of the main dishes of the world-renowned Manchu Banquet.

The confrontation between the two dishes, although there is no thick oily red sauce, no hot pepper, but they are two elegant dishes that can be smelled from ten meters away.

"This abalone is full of juice, and the taste is absolutely classic. This taste is full and fresh, classic, classic."

"This dish is Shanquan tofu? A peerless delicacy made with a handful of beans? This is a hot sauce mixed with SC pepper (in English, Sichuan pepper is translated as sichuan pepper) and chili. Let me try it."

The wonderful thing about Shanquan tofu is that it has a smooth taste and a versatile taste. It can be eaten directly, but it will have another flavor when dipped in sauce.

Fang Hong was also trying to grill the Four Treasures for nothing. After eating, he gave a thumbs up to Master Li: "Excellent."

Master Li laughed after trying Shanquan tofu: "I need a bowl of rice."

Both dishes are served with firewood rice, and the rice itself has a strong aroma, which tastes different from ordinary rice.

Fang Hong: "Because people's sense of taste is layered, if you try greasy food or heavy-tasting food first, you will lose the ability to perceive many seasonings, so the dishes that come later will either be heavier than the previous ones. It’s getting worse, or we have to follow the route of aroma and taste, so we put the greasy dishes first, but the main dishes are not greasy.”

After the referee tried it, he gave the two dishes the same score, both S.

Li Tiegang shook hands with Fang Hong: "I lost."

Fang Hong: "You can still reach S without ingredients, which shows that you are very good. I admire it, but there is one more dish that needs to be maintained."

"That's exactly what I mean, the last dish is a showdown!"

The fourth course, which is the dessert after dinner, is willow and flower bright and shredded yam.

In fact, they are all desserts made of boiled sugar. This is Li Tiegang's specialty, and Fang Hong's sweets are specially prepared for the Shandong cuisine team!

(End of this chapter)