I am Qinxing No.1

Chapter 301
By the time Zhou Dong's hot 'Ladder Duck Feet' came out of the pan, Huai Liang's side was already cold.

There is no way not to be cool, Zhou Dong's series of wind and coquettish moves are too strong, abruptly knocking the king of Chef Huai out of bronze, the judges just watched Zhou Dong's 'performance', Chef Huai carefully The prepared dishes hadn't even gone through the selection process, and had been placed on the judges' table without even the slightest trace of heat.

Huai Liangren's assistant was dejected and sad, but when he found that Chef Huai was more resentful than himself, he immediately regained his mental balance, well, this is life.
Green kelp shreds, yellow duck feet, red and white ham slices with cloud patterns, and tender jade-colored bamboo shoot tips protruding with a hint of spring, when all these appeared in front of the judges , even the young judges from 'Java Country' understand a truth.

When it's time to make a move, make a move, the first is the best, and the second is the worst!
Being able to become a judge of the competition requires at least some judgment. Not to mention Cai Chongjiu and others, even some Western judges who are born with a slower sense of taste than Orientals can feel the difference in Zhou Dong's "ladder duck paw" unusual.

It was a kind of faint pulse, seemingly light but thick, as if thousands of miles away, but clearly so far away, one moment he was still a pure little brother, and the next moment he transformed into an Asian dirty king.

"I once heard from the master and the old man that there is a smell like the most exquisite woman. Just now, her face is covered with frost, and in a blink of an eye, Liu Yanhua blooms. She treats you indifferently and indifferently, because ah, she is actually a high-ranking woman. the fairy
This kind of taste is nothing in the world, it is the ultimate taste that does not belong to the world, it can be called "divine product" and "immortal product".

Cai Chongjiu's speed is very fast, he doesn't look like a 90-year-old old man, he really is "quiet as a virgin, moving like a rabbit", he picked up two "ladder duck feet" on the plate in front of him with one chopstick, and looked at the group of big losers. The demeanor judge glanced and sneered secretly in his heart.

They are foodies, except for Xiao Yi and Xiao Dong, most of them are not very good, but the 'dog noses' are quite smart, and they know that good things smell good?

This is great, even the rules are gone, and one by one took the initiative to put down the chopsticks. Fortunately, Zhou Dong prepared quite a lot of ladder duck feet considering the number of judges. That's still a sword that never grows old!

Looking at the judges scrambling for the first place, Huai Liangren felt bitter. He thought this match was a decisive battle at the top of the Forbidden City, but it turned out to be the king's abuse of bronze?

"It must have been a coincidence!
'Ladder Duck Feet' is a dish that no one has cooked before, and whoever is better depends on the momentary inspiration.

Especially Lao Zhou's method of 'shocking the pot', such a groundbreaking improvement is simply not possible without the bonus of luck in the dark.

This is actually the reason why I might lose, right? "

After much deliberation, Huai Liangren finally thought that only luck could explain all this.

Before he even had time to greet his old friend Dong Qishen, Yi Zhiyu couldn't wait to pick up a ladder duck paw and bite it down.

Ok?
Coincidentally, his teeth were cut from the kelp shreds that bind the duck's feet in Tianti.

What he never imagined was that even this humble kelp thread could bring him infinite reverie.

Crisp, refreshing, with a hint of fresh fishy smell unique to the ocean.

Raw fishy and cooked fresh, these two concepts are originally diametrically opposed,

The so-called master of seafood cooking is to turn the originally strong fishy smell into 'seafood'. If there is a trace of fishy smell, it will be considered a failure.

But real gourmets know that the top-grade seafood is not about removing the fishy smell, but keeping a trace of the unique fishy smell.

Of course, it is very difficult to control it well, because it is important to cover the fishy smell with freshness, and keeping the fishy smell is not for disgusting people, but to retain a little original taste.

The original taste is the flavor. Is seafood without flavor still called seafood?

It is said that chickens and ducks have an earthy smell, and the earthy smell is not terrible. The terrible thing is that the chef can't adjust the smell.

If you blindly remove this unique original flavor, then you don’t have to eat chicken, duck, beef and sheep, but how about eating pork with the most authentic taste?
"Yes, the unique seaweed smell is actually very strong. To remove it is nothing more than using it to stew meat, dip it in fat, or make chili kelp shreds, sweet and sour kelp shreds, all of which need to borrow foreign flavors. ,

But what is the method that Boy Zhou uses to suppress the fishy smell of the sea without completely abandoning the original flavor?
ah!This is"

At the moment when the teeth cut through the kelp, Yi Zhiyu and many of the judges froze for a moment.

Relying on their status as foodies for many years, they discovered the mystery one after another. What is immersed in the kelp shreds is a faint but very unique aroma.

This aroma, which has never been seen before, combines the fatness of ham, the unique earthy fragrance of duck feet, and the vitality of spring bamboo shoots when they break through the ground!

Itchy, so itchy.

The kelp silk used to bind the duck's feet on the Tianti was originally just a primer, and what was left behind was actually just a wisp of "Xiang Yin", but this wisp of incense seems to be able to penetrate the body and seduce people's hearts Thinking, not only makes these judges' noses, mouths, and tongues itch, but even their hearts itch
I have never seen the judges eat like this!

After taking the first bite, everyone was stunned for a moment, and then they just put their heads down and worked hard, not talking about any manners, even an old Xingzun like Cai Chongjiu actually made a slight 'baji' sound from his mouth .

What table manners, what is called eating manners, are all nonsense, still not hungry!
In front of Zhou Dong's delicious food, even a lady like Gu Yanan who received aristocratic education in England since she was a child, and the judges who have eaten countless delicacies, their stomachs growled. I couldn't help but chirp.

'baji baji'

'Wooooow, it's delicious! '

One of the judges from Asan Kingdom suddenly realized that the curry he had always admired was not a panacea. For example, in this delicacy, curry must not be used, otherwise the delicacy will be ruined!

It was Zhou Dong and Cai Chongjiu's "taste that doesn't belong to the world" that made Ah San so determined to abandon curry.

All things must have innate nature, the marrow of duck bones, the original fishy smell of seafood,

When the spring bamboo shoots break through the ground, the pulse of life is at the tip. Once the bamboo shoots are peeled off, they must be eaten immediately, otherwise most of the fragrance that has captured the essence of the earth veins will be lost. Thick ingredients to set off.

The aged Jinhua ham is the day after tomorrow, and its greatest value is to provide enough fat and salty taste to complete the great process of unifying the past and the past.

You don't have to doubt that this process is great.

Because in the following tastings, whether it was Cai Chongjiu, Yi Zhiyu, Dong Qishen, these veteran poisonous tongues, they all praised Zhou Dong.

They have eaten their "Tao" in this delicacy, which is also the Tao pursued by chefs all over the world.

Food right way!

(End of this chapter)