gluttonous adventure king

Chapter 346

He actually got four stars. You must know that there are only four judges in each matchup, and four stars is already the highest star.

Kaya took a look at Fang Hong and returned to her console.

There is indeed only one level difference between A and S, but it shows that the judges think his dish is flawed, and S+ is considered to have reached the limit, and it is impossible for this dish to be surpassed by a latecomer.

Just like the boiled cabbage and roasted squares made by Master Luo's father, no one can do better than him.

"There is not much time, hurry up and continue!"

The food will be served at six o'clock, and the main course will be served at the starting point. The time between is already very short.

"Brother Li, it's up to you to boil the water."

"No problem." Li Yun took out a deboned chicken.

On the other hand, the Turkish representative team started to make cream cheese again, which is not to die until the Yellow River.

At the same time, the personnel at the scene are already arranging the night headlights.

Fang Hong's three people have their own division of labor. Li Yun is boiling the chicken again, while Shang Yang is boiling winter bamboo shoots and kelp and other vegetables. Fang Hong is continuing to tinker with the red oil. Stir to get the spiced flavor of the red oil.

After blanching the whole chicken, Li Yun began to blanch the chicken wings and feet, and turned around: "Old Shang, it's up to you to remove the bones."

"sure no problem."

At this time, I started to make Bo Bo Chicken.

Bo Bo Chicken is a local traditional snack in Leshan City, SC Province, which belongs to Sichuan cuisine.It has a history of hundreds of years since it was handed down in the Qing Dynasty.It is made by mixing boneless chicken slices with a variety of seasonings in an earthenware bowl with spicy and spicy seasoning.It has the characteristics of crispy skin and tender meat, spicy and delicious, moderately sweet and salty.

The more famous ones are: Boke Rattan Pepper Bobo Chicken, Xianghe Xiangbo Bobo Chicken; Bobo Chicken is very novel when you hear its name. Porcelain dragon pattern, the bowl is filled with spicy and spicy condiments, the dishes are made on skewers after special processing, and soaked in various flavors of condiments in the air. The taste is long and full of interest.

Of course, until now, many merchants have begun to use stainless steel bowls.

Bo Bo Chicken is easy to eat, and there are a variety of flavors to choose from. It can be enjoyed casually with special chicken soup and rice, or it can be used as a meal.Bobo chicken can still be watched.Cook the meat well, but it can't be overcooked, just eight minutes on the fire.Then dry it, cut it into slices, and use bamboo sticks to string them into categories.Meat slices are meat slices, viscera are viscera, chicken legs are chicken legs, and wings are wings.Put it in rattan pepper oil soup, and then lift it to your mouth, the oil is about to drip.The bowls with chicken are also admirable.The blue and white bowl is the top.Pink meat, green soup, emerald blue bowl.

Fang Hong continued to tinker with the red oil, adding various ingredients while stirring.

On the other hand, Turkish chef Kaya started slicing cucumbers.

"We can see that Chef Kaya is already cutting cucumbers. Unlike ordinary salads, milk cucumber salad needs to incorporate cucumbers into cooked cheese, and then bake them to avoid the smell of cucumbers with the aroma of milk. .”

Cucumber is a very refreshing food, but its refreshingness is a bit too much. Generally, if it is not handled well, it will be a headache to eat, and cucumber is easy to pinch the tongue and bitter. These should be avoided in cucumber salad Yes, the Turkish cheese milk cucumber is undoubtedly a good choice.

"Let's look at Chef Fang Hong again. What makes people wonder is that neither Chef Fang Hong nor his two assistants are processing cucumbers, but are cooking other vegetables. Is there any other vegetables in this salad? Vegetables? And his assistant is cooking meat in the pot, does Chef Fang Hong still want to win with soup this time?"

This is of course a foreigner's point of view.

The opinion of the domestic audience is: "Are you kidding, taking cucumbers as a competition dish?"

The time is getting shorter and shorter, and it has come to 55:[-].

"Cucumber is out!" Kaya: "Give me the second cheese, your slice is too thick, cut it again!" To some extent, the chefs of Western food, including Turkish dishes similar to Western food, are like It is the commander of the kitchen, not the executor.

On this side, the ingredients for blanching have been filtered and sliced.

59:1: "One more minute."

Fang Hong stopped what he was doing, took out three cucumbers, broke off their tails, and put them on the chopping board: "Dish."

Shang Yang took out five plates and carried them.

Fang Hong picked up the kitchen knife, slapped it three times, and then stopped.

With Fang Hong's experienced experience, there will never be a situation where the whole cucumber is broken in half with one knife, and a knife needs to be made up.

With three knives, the cucumber was patted into chunks the size of the smallest thumb tip and the largest dried jujube.

"Packing."

The five plates were laid out one by one, and the cucumbers were put in one by one.

Fang Hong picked up the red oil bowl, piled a spoonful of it, poured the red oil, and then stopped.

At this time, it was 59:30:[-]. Excluding the time spent in communication, the whole process only took ten seconds.

The judges on the stage looked at each other in blank dismay.

The previous dish was extremely complicated, with many procedures and extremely complicated. Everyone thought that Fang Hong was a chef who was good at gorgeous and delicate food, but this second dish was a side dish. How could it be so simple?
"Serve!"

On the other side, the dishes of the Turkish chef were also brought up. There was a long plate with five obliquely cut cucumber slices, and the top showed the appearance of melted cheese solidified on the surface.

Kaya is indeed very powerful. The cheese is melted by steaming, and the cucumber slices can be completely wrapped in the cheese without the cheese sticking to the plate.

Kaya looked at the stack left by Fang Hong: "This is your spicy cucumber salad?"

Kaya's subtext is, I am busy with other things, and I have spent a long time cooking a traditional classic Turkish dish, so you just use this to deal with it?

Could it be the legendary Tian Ji horse race?Give up one round and try to keep three rounds?

Fang Hong grinned: "Try it."

Suspiciously, Kaya picked up a small piece of cucumber with chopsticks, and it was crunchy in the mouth.

Afterwards, Kaya's expression was very exciting, he left the milk cucumber salad he made, and left directly. He felt that Fang Hong might be poisonous.

Fang Hong tried the milky cucumber salad, then smiled and didn't finish a slice.That's it for the second round.

Their cucumbers actually have a sour taste that blends with the cream. Although the smell is very fragrant, it is actually a gimmick, with a sweet and sour taste.

And under the strong smell, the lack of taste is exposed. There is only a little bit of refreshing feeling, which is not the same as eating cheese directly.

There is no need to describe the dish of patting cucumbers. Among the big meals, the ones that are choked to eat are always patting cucumbers or mixed with kimchi.

"If I had known that he made nothing new, I would just grab a radish from the kimchi jar." In kimchi, a well-cooked radish, cut and topped with red oil, is crisp and fresh, and still fresh. It’s above cucumbers, but the visual experience of cucumbers is better.

The judges on the stage also had the same idea as Kaya.

This is too sloppy, is it a dish in less than 1 minute?There is such a dish?Take it out and sell it?Not to mention participating in competitions!
"Come on, everyone, I don't believe that a famous chef who makes pumpkin milk soup of that level will come up with an ordinary dish to deal with the competition, let alone this is the biggest cooking competition in the world."

"Crack."

After the raw cucumber was bitten into pieces, the juice burst out, flying in the mouth with the smell of special red oil.

The raw feeling of the cucumber was covered by the slightly burnt aroma of the ripe red oil, but the strong refreshing taste and breath of the cucumber burst out again. The two feelings intertwined in the mouth, competed, and finally shook hands and merged into a fragrance. .

A fragrance that can be felt without the nose.

"What about the strange smell of cucumber?" Westerners think cucumber has a strange smell, so they can't make cucumber-flavored potato chips.

Yost clapped his hands: "I understand. The essence of this dish is not the cucumber, but the oil. Chef Fang Hong didn't make a dish in just over ten seconds, but took an hour and a half to make it." This dish, from the very beginning, it has been preparing this oil, and it has been non-stop until just now!"

(End of this chapter)