gluttonous adventure king

Chapter 342

Adding more is coming, everyone continue to support "I'm Really Not a Great Hero", and more "Glutton" will be added.

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"Brother Gun, can you tell me what the last dish is now?"

"The willows are dark and the flowers are bright, I want to make a dessert in the shape of flowers and willows."

"In the shape of a flower?"

Shang Yang: "The dough is ready."

"Okay, take it out and start!"

Before, Shang Yang was kneading the dough, and everyone agreed that it was used for the barbecue in front, but it didn't appear, but it appeared at this time, so the last dish should be a pasta.

On the other side, the silk yam is about to start.

He took out the kneaded dough and pulled it into balls one by one. Fang Hong was about to use a knife, but it was not a kitchen knife, but scissors.

"I see, it should be steamed buns, with shaped buns."

"Wrong answer."

Fang Hong smiled: "It's Baozi."

Here, the steamed stuffed buns were quickly made. Looking at the shape, it should be a lotus flower after steaming, but there is bean paste filling in the middle.

After putting on the steamer, Fang Hong started to boil sugar.

On the other side, the shredded yam has already started to be fried.

Fry the yam first, then coat it with sugar and draw shreds.

With Li Tiegang's skill, pulling out a ten-foot-long silk should be like playing with it.

The experts were also interested when they saw that the two dishes were special desserts. One of the judges went down to the venue to watch them, but they couldn't see the name.

"Chef, the buns are ready!"

"Open the cage first, don't rush out of the cage."

"Ok."

Although they have not cooperated before, the two assistants are masters, and they can understand each other without too much communication.

In fact, with their abilities, in a few years, they should be the ones to compete internationally.

Fang Hong's sugar cooking has reached the final stage, but the whole pot of sugar has already turned brown.

There are many pastry experts among the water friends, and one water friend is puzzled: "According to the truth, the willows made by Brother Gun should be shredded with sugar, which is similar to the method of shredded yam, but the sugar has been boiled to a sugar color, so it is impossible to shred the willows successfully." Yes, the sugar is boiled to a yellowish color, and once the wire is pulled out, it will become very hard after cooling, and it is easy to break if it is over steel."

"Brother Gun won't make a mistake in the last dish, will he?"

On the other side, Li Tiegang had already turned off the fire and started the pot. He took out his chopsticks, picked up a piece of yam, and pulled it out. It was a foot away.

In terms of texture, it is an excellent work of superior quality.

"Brother Gun, it's over there!"

"2 minutes left!"

"Brother Gun, haven't you started yet? Time is running out!"

Fang Hong looked at the chocolate antlers that had been placed on the plate, poured the sugar into a large iron plate with a depth of five centimeters, then dipped his hand in a little water, and held it up in the air: "No rush."

"Brother Gun, time is running out, there is one minute and thirty seconds left!"

"No rush." ​​Fang Hong was waiting.

"What are you waiting for, Brother Gun!"

"Wait for the wind to come." Fang Hong raised his head: "Here it comes! Brother Li, old merchant, the plate is facing east!"

The two moved hastily, while Fang Hong jumped onto the chopping board and onto the cooking table.

"This……"

Is it really good for the chef to jump on the operating table during the competition?
Fang Hong picked up the boiled sugar water and walked to the prepared plate.

Shaking his body and arms from side to side, the sugar water rippled on the plate.

A stream of sugar water swayed out of the plate. In the air, under the wind, it quickly turned into five or six strands, and then fell down, sticking to the chocolate antlers.

"So the antlers are the trunk of the willow tree, and the sugar is the willow leaves!"

"Who said that you can't pull the shreds when it's boiled into sugar?"

Can't you pull it out flat, or up and down?
The wind is the silk-drawing hand.

Fang Hong is doing wire drawing, even if he flatters him, he can't catch up with Li Tiegang, but letting the wind pull it is different.

The sugar water shakes out, turns into silk threads in the air, is deformed by the wind, but cools down in a short period of time, and falls on the chocolate. The residual temperature makes the sugar threads and the chocolate tree combine, but the threads will not wobble, because the boiled sugar color The sugar has a firm texture after cooling and has solidified into shape.

The strands of willow leaves are all made by the wind and by nature.

The wind blows the willow, isn't the willow leaf fluttering also caused by the wind?Even if a person's brush skills are astonishing, they can't simulate [-]% natural wind blowing.

There is no need for human beings to make the willows with dark willows and bright flowers. The willow leaves are made by the wind. The willow leaves completely reproduce the shape of the willow leaves blown by the wind.

Not only similar in shape, but also in charm.

"30 seconds!"

"Old merchant, remove the excess silk from the plate!"

When the wind blows, there will naturally be sugar shreds that do not fall on the tree, but fall on the empty part of the plate. Shang Yang immediately started to clean up.

Plate by plate, making willow leaves is like a master of traditional Chinese painting. What he makes is not a dish, but a work of art.

Fang Hong has reached the last step and shouted: "Brother Li, get the buns out of the cage and put them on a plate!"

"15 seconds left!"

There are two buns per plate, Li Yun's hands are very fast, and he quickly arranges the plates, and Shang Yang also quickly cleans up the excess sugar.

After Fang Hong scattered the last willow leaves, he immediately put down the plate and got off the table, and untied the front of the chef's robe tied around his belt.

Shang Yang cleaned up the last trace of excess sugar, leaving only the formed willow leaves, and Li Yun placed the last two buns.

The three of them stopped at the same time, turned around, and faced the referee's seat.

"The willows are dark and the flowers are bright!"

This dish is not only delicious, but the production process is very exciting and beautiful, especially suitable for performances. It can be expected that this video will become the highlight of this round of live broadcasts of the Gourmet World Cup from various countries.

Fang Hong carried his right hand on his back, and asked with his left: "Please."

Li Tiegang stepped forward with applause: "Amazing!"

Fang Hong smiled: "Praise, praise, I have to continue studying."

"I never thought that the sugar water that has been fried into sugar color can be drawn in this way. It's really amazing."

However, some of the water friends also joked: "In the end, I didn't cast a word of heart, bad review." This is Zhou Xingxing's "God of Cookery".

Several judges try two dishes respectively.

Among them, the female judge kept nodding after trying the shredded yam: "I have eaten this dish twice, but those two dishes are definitely not as good as this one. As a Chinese dessert that I don't know much about, this dish The food is definitely to my liking."

Another judge didn't know what to do when he saw Liu Yinhuaming: "Here, how should I say it?"

"Everything on the plate is edible." Fang Hong: "The willow leaves are sugar, the willow tree is chocolate, and the flowers are buns."

"This sugar is very crunchy, but it melts in the mouth. It's the first time I've eaten [-]% sugar directly in a dessert, but it's so elegant."

"This chocolate is also very good, but I like this flower very much. Why does the flower heart taste like chewing sand, but it is very fragrant."

"The material inside is called bean paste, and the taste is to simulate the taste of sand."

"Great!"

After the female judges tried the yam, they also began to try the dark flowers. When they ate the red bean paste, their eyes lit up and they turned to look at the other judges.

"How to say?"

Female judge: "I decided to give this dish my star."

The star mark is a special symbol of this conference. Each judge has a star. Once it is given out, there will be no more. Before the finals, the best menu will be selected. That is to say, some countries because There are few optional dishes, but you can make a dish to the extreme and get the best single-dish award, just like the best goal in the World Cup.

"You give a star? I give this dish a star too."

"I keep it."

"It's really... giving stars in the first round of the competition is indeed a bit... But this dish is definitely worthy of it, this dish is a work of art!"

Both dishes got S, but Fang Hong's Liu Yinhua Ming got three stars. One must know that one dish can get four stars at most, and it is almost impossible for one dish to satisfy all the judges, let alone impress all judges. The judges gave their own stars.

On the first day of the competition, Fang Hong's dessert was qualified for the best menu.

The first round ended and the first game ended. Fang Hong temporarily ranked first in the group with three points and four S. On the same day, the French Burgundy team stood out. A dish of foie gras also impressed many judges.

Unexpectedly, Russia also won a game by borrowing caviar.

Hawaii gained a lot of attention with a long underground roast pork, but because it kept the judges waiting too long, it suffered a blow to the base score and lost the game.

Judging from the situation on the first day, the big and strong teams basically won the opponents.

(End of this chapter)