gourmet restaurant

Chapter 466 Surprised
The game is in progress...

Jiang Yang blanched the pork in his hand until it was half-cooked, and what he was going to cook was twice-cooked pork!
Originally, Jiang Yang wanted to cook salt-fried pork, after all, he was more familiar with this dish.

However, salt-fried meat is a dish exchanged by the system, which places great restrictions on him.It would be fine if it was used in the first round, but in a competition of this level, it would not be enough.

Therefore, Jiang Yang chose twice-cooked pork, which is a sister dish with salt fried pork.With the foundation of salt-fried pork, Jiang Yang also has a deep understanding of twice-cooked pork, and there is no restriction on the system to exchange recipes.

Twice-cooked pork is a stir-fried dish. To some extent, it is actually the same as fried double crisp.The difference is that twice-cooked pork has less strict requirements on the heat.

When cooking the meat, remove the meaty smell of the pork itself, and add onion, ginger, garlic cooking wine to increase the aroma.

The meat is best when the meat is half-cooked. At this time, the meat is easy to cut, but it is not fully mature, and the meat will not become old due to the high temperature.

Gao Yu on the side was cutting chicken gizzards and pork belly with knives.Fried Double Crisp is not only delicious, but also beautiful.Whether it looks good or not is the work of the knife.

The flower knife is cut well, and the fried oil is crispy and crispy, which is naturally beautiful.

This is a dish that puts the chef's basics on the surface.Even those who don't understand can see and taste it.

Time passed by, and the chefs in each group were cooking seriously.

…………

"The oil is fried and crispy, Gao Yu is going to cook this dish." Yang Kaizhong said softly.

Yang Kaizhong, as the president of the Imperial Capital's Chefs Association, is still very familiar with Gao Yu. According to his seniority, Gao Yu should actually call him Master Uncle.

"This junior is a little bit good, it's not easy to explode with oil." Lin Yong exclaimed.

"Gao Yu is very talented, he has the demeanor of his master back then." Yang Kaizhong said.

"Who is his master?" Lin Yong asked.

"Qian Yuheng." Yang Kaizhong said.

"It's him!" Lin Yong was stunned.

"It's no wonder this junior dares to cook oily and crispy dishes."

…………

Jiang Yang fished out the meat that was cooked to half-cooked, and then it was a test of knife skills.

Twice-cooked pork should be sliced ​​thinly, and it is best to be able to curl when cooking on high heat.

To achieve the curly effect of the meat, it must be cut thin enough.

The two prepared the ingredients separately, and only cooking was left.

This is the most important step. Although the twice-cooked pork is half-cooked, the wonderful taste can only be brought out under the fire.

The same is true for the fried double crisp, and it can even be said that the sublimation of the double crisp oil is in this short flame.

Time passed slowly, and Jiang Yang and Gao Yu cooked the dishes very quickly, so they finished cooking quickly.

Twice-cooked pork and fried double crispy!

Two dishes that are famous dishes in their respective cuisines met on the stage of the National Youth Cooking Competition.

"Done!" The two said at the same time.

They were the first group to finish, bringing the dishes to the judges at the same time.

"Is it oily and double crisp? I didn't expect to meet it on this occasion." A judge was surprised.

They were surprised because of the appearance of this oily double crispy dish. This dish is not very good for chefs with many years of experience. It is not good at cooking this dish.

"The oil-baked and double-crispy finished dishes are very good-looking. The chicken gizzards are made of cross-cut knives. After the oil is fried in high heat, the chicken gizzards curl into flowers. The pork belly is made of phoenix-tailed knives, right? It is shaped like a phoenix after cooking. Tail. There is nothing to be picky about in terms of knife work.”

"Crisp and crisp in the mouth, moderately salty and fresh, the chicken gizzards and pork belly are crispy and tender in the mouth, with first-class taste. There is nothing to be picky about when it comes to heat and seasoning."

"This culinary skill is no less than that of other chefs of the older generation."

"The future is terrifying!"

"Sure enough, the back waves of the Yangtze River push the front waves."

Praise, this is the best evaluation of Gao Yu's dishes.

"Okay, we've tasted double crispy fried pork, and it's time to try this hot pot pork." A judge said.

"Huh? This time the pot meat is slightly curly, and the meat slices are very thin! This knife is good."

"The color of the sliced ​​meat is brown-red, and the meat is still a little oily. The brown-red meat complements the green garlic sprouts and green peppers, and it looks really attractive."

"The taste is delicious, the lean meat is not overcooked, and the fat is not greasy. The heat is in place. The spiciness is moderate, with the aroma of garlic sprouts. The aroma of bean paste is completely attached to the sliced ​​meat. In addition, there is a hint of fermented soybeans. smell."

"In every way, this dish is comparable to You Pao Double Crisp."

"Yeah, no matter the skill or taste, they are all the same. Although each has its own merits, it's really hard to choose."

"Wait! This is..."

"how come!"

"This strange feeling is..."

"The soul of the dishes!"

"This age is unbelievable!"

"I thought yesterday's dish was accidental, but I didn't expect to master it."

After tasting this twice-cooked pork, all the judges looked at Jiang Yang in disbelief.

If it is still acceptable to say that the double-crispy fried pork is still in the acceptable range, this time the hot pot pork surprised them.

Lin Yong was also surprised.

He needs to know that Jiang Yang has this potential, but potential is potential. To master the integration of emotions into dishes, in Lin Yong's vision, Jiang Yang should take at least five or six years.

Even this is considered fast, and it is unbelievably fast.If anyone can master the integration of emotions into dishes within five or six years, they will all be shocked.

You can see that some chefs of the older generation have worked hard all their lives, but they have not become masters.

Jiang Yang was able to master it at a young age. If it wasn't for the skill, Jiang Yang could have become a master.

Lin Yong shook his head, a master chef who is less than thirty, this is really absurd.

It should have been cooked by Jiang Yang by accident.Lin Yong comforted himself.

After all, a master chef who is less than thirty, no matter how you look at him, it seems that he has lived his whole life on a dog.

When Gao Yu heard the judge's evaluation, his heart sank!
Again!

I lost like this last year, and I lost like this again today!

Gao Yu clenched his fists. Although he has been away for a year, he still has no idea how to integrate emotions into the dishes and make the dishes have souls.

This matter is too difficult, it is not simply a matter of going out for a walk, it is necessary to find the inner touch.

Gao Yu understood, but was not reconciled.Unwilling to lose to Jiang Yang again!

He seemed to only care about incorporating emotions into Jiang Yang's dishes, but he ignored that Jiang Yang's cooking skills were already on par with his.

And this only took a year.

"The winner is the chef who cooked this twice-cooked pork——Jiang Yang!" declared one of the judges.

When they taste the emotion, the outcome has already come out.

The announcement at this moment is only for the audience to hear.

Jiang Yang didn't have too many fluctuations in his heart. In fact... After the state yesterday, he found that he could incorporate emotions into the dishes.

However, this integration of emotion is not casual, and the emotion must match the dish.And... the emotion he blended into was still very shallow, and he could only feel it vaguely.

"I lost." Gao Yu said in a low voice.

(End of this chapter)