Dare to cook

Chapter 140 Yang Zhi Nectar and Dragon Beard Noodles (2 in 1)

After a loud drink, a half-drunk mineral water bottle whirled and smashed over.

Yao Yu reacted quickly, turned sideways, reached out and grabbed the bottle firmly.

He looked at Shen Qiuming in the auditorium not far away, and said with a smile:

"Life is so good and you are so grumpy."

"Shen Qiuming, didn't you see that I was matchmaking for you? Can't you be grateful and wait quietly to pray to heaven and earth, enter the bridal chamber, and crunch rock sugar?"

At this time, in the venue, everyone's attention was focused on Yao Yu.

Upon hearing Yao Yu teasing Shen Qiuming like this, the venue burst into laughter.

Many old acquaintances on the Jade Food List even said happily:
"Yao Manzi's mouth is as hateful as before."

"It seems more hateful than before."

"Poor Shen Qiuming is so angry that he will have a real-person PK with Yao Manzi."

"With his bad mouth, anyone who talks about cross talk will be pissed to death."

Shen Qiuming and Yao Yu have known each other for five or six years and have a good relationship. They often competed in cooking together and had dinners and skewers together.

It was precisely because of familiarity that Yao Yu made fun of Shen Qiuming after he found him.

Well, Yao Yu did it on purpose.

Only by making jokes like this and diverting everyone's attention can I avoid being ridiculed by Zhao Jingxi and Sun Mengke.

Shen Qiuming's face was dark, and he was so angry that he really wanted to beat Yao Yu violently.

At this time, the three judges and referees for this game had already walked in.

All events in the Famous Selection Tournament are randomly assigned by computer.

The organizer did not expect that the system program would put the four Jade Food List chefs in the same group.

Because the average level of the contestants in Lu Chenyu's group was too high, the organizer had to temporarily transfer three active Qilin Ranking chefs to serve as judges.

In fact.

Only the Qilin List chefs with a higher level of culinary skills can distinguish the good and bad dishes of the Jade Food List chefs.

After the three top chefs entered the arena, the referee picked up the microphone and asked the audience to be quiet.

It was inconvenient for Shen Qiuming to argue with Yao Yu anymore, so he could only give him a glare, and sat back in the auditorium.

After another 2 minutes, the game officially started.

The game process of Lu Chenyu's team was the same as Chen Li's experience in the morning.

A question is also announced every half hour.

After the game starts.

The first competition question announced was cold seafood.

The specific requirement is to use more than five kinds of seafood ingredients to make a seafood platter.

From the perspective of difficulty alone, this competition question is much more difficult than shredded radish salad.

However, the four contestants didn't even frown after hearing the competition questions, and went to the food carts to choose their favorite ingredients.

There are many types of ingredients prepared by the organizer. Almost all seafood ingredients that are common in the market are available here.

Lu Chenyu quickly selected five ingredients for cooking, including turbot, blue crab, sea fungus, clams, and bamboo shrimp.

The ingredients chosen by Chen Duanrui and Gong Quan in the same group are also similar.

however.

Guo Chaoyi took a different approach and chose some...heavier-tasting ingredients.

"Squid whiskers, octopus, shark eggs, fur seal whips, geoduck... What the hell, what kind of fairy cuisine is Guo Chaoyi going to do!" Yang Rui was dumbfounded beside the auditorium.

Mao Yuan also had a surprised expression on his face:
"Hai...Sea Dog Whip, I don't even dare to learn how to cook beef whip. This dear man, at first glance, he is a ruthless person."

On the side, Xu Lin, who also came to watch the battle, suddenly asked a torture that hit the soul: "Yao Yu, do you know how to cook with bullwhip?"

Yao Yu's face froze, his eyes wandered:

"No, my family doesn't have that heavy recipe."

Chen Li thought about it carefully and said straightforwardly:
"Brother, isn't it right? I remember that Master not only taught you how to make a bullwhip, but also taught you how to roast pig brains and sheep eggs."

"Huh! I didn't expect you to be such Yao Yu!" Xu Lin and Ouyang Qing immediately backed away, looking at him vigilantly and disgustedly with perverted eyes.

"I didn't, don't talk nonsense, you remember wrong!"

Yao Yu's complexion instantly became as dark as the Stove Lord's, and he wished he could kick Chen Li to death.

Half an hour flies by in the blink of an eye.

During this period, the four of them, Lu Chenyu, each showed their special skills, quickly processing a variety of seafood ingredients, and mixing the corresponding sauces to create a generous seafood platter.

Among the four, Lu Chenyu was the fastest, completing the first question in only 21 minutes.

After making the seafood platter, she didn't stay idle, and quickly boiled the water, preparing to cook the seafood soup in advance.

In the morning, Lu Chenyu also went to watch other people's games, so he had already understood the rules of the game and knew how to prepare materials in advance for emergencies.

After Lu Chenyu finished the dishes, Chen Duanrui and Gong Quan also finished them one after another.

Guo Chaoyi, who found another way to use sea dog whip and geoduck, took a full 10 minutes overtime to complete the seafood platter.

Yao Yu frowned when he saw this.

10 minutes overtime for the first question, it's not worth it.

However, Guo Chaoyi’s careful preparation seems to have been in vain.

When the three judges, who were nearly [-] years old, tasted Guo Chaoyi's "big tonic platter", they actually nodded with satisfaction.

From the looks of it, Guo Chaoyi's score on the first question should not be low.

After the platter competition, it was the dessert competition.

The dessert competition requires contestants to make a Hong Kong-style pastry and Hong Kong-style sweet soup.
Cakes and sweet soups belong to the category of desserts.

There are many types of Hong Kong-style desserts, including pure Chinese desserts and products combining Chinese and Western styles.

But in general, the production steps are not simple.

There are very few Hong Kong-style desserts that can truly be made in half an hour.

Again, the core test of this game is to force the players to hurry.

Whoever does it fast and does it well will win.

When the referee announced the competition questions, Lu Chenyu decided what to do—yangzhi nectar and Hong Kong-style egg tarts.

Poplar nectar is a vitamin-rich, fashionable and petty bourgeois delicacy.

It is widely loved by lolita, girls, old girls, young girls, old aunts, transvestites, sissies and cross-dressing men.

To make this dessert, mango, sago, grapefruit and milk are all essential.

First, put the sago into the boiling water, cook over high heat for 1 minute, then cover and simmer until transparent.

This process takes about 15-20 minutes.

After the sago is stewed, put it in a strainer, rinse it in cold water, drain it and set it aside.

When stuffing sago, you can peel three mangoes.

Two of them are chopped into juice in a blender, and the other is cut into small cubes of about one centimeter and set aside.

Then peel the grapefruit, peel out the pulp and gently knead it.

When choosing grapefruit, choose ones with bright colors and strong aroma.Using such grapefruit, the desserts made will be delicious and attractive.

Prepare some rock sugar, and after the sago is stewed, put it into the water and boil it to dissolve.The ratio of water to sago is preferably 1:1.

Of course, if you don’t want to eat something too thick, 1:0.8 is also acceptable.

It is enough to cook sago porridge for two to three minutes.

Put the whole pot of cooked rock sugar sago porridge into cold water to cool down.

When the sago porridge drops below 40°C, add evaporated milk first, and the amount should be based on the color of the rice porridge that turns milky; then add coconut milk, and the amount should be based on the aroma of coconut.

Next, add mango juice and stir well.

When you do this, you can spoon some out and taste.

If it feels too sour, you can also add some white sugar to adjust.

After pouring in the mango juice, you can put the grapefruit pulp and mango cubes.

Finally, put the adjusted poplar nectar in the freezer for more than 20 minutes, then take it out and eat it.

If Lu Chenyu chooses Yangzhi Manna, it will definitely be timed out.

However, she is confident that she will get a high score with this dessert, so even if it is overtime, it is more cost-effective than making some simple desserts.

While making poplar nectar, she also took the time to make egg tarts.

There are many types of egg tarts.

But it can be roughly divided into three types, namely butter type, shortening type and Portuguese type.

Egg tarts in Hong Kong and Taiwan are generally puff pastry egg tarts.

First, sugar, flour, butter, egg liquid, vanilla extract and other seasonings are mixed in proportion and kneaded to form a dough.

After rising, use a rolling pin to beat and squeeze the dough.

Don't beat too hard, otherwise the butter that has been kneaded into the dough will be squeezed out.

After beating several times, the dough can be placed in the refrigerator to chill.

While the dough is refrigerated, tart water can be made.

The so-called tart liquid is the egg tart liquid, which is the layer of cream that fills the depression in the center of the egg tart.

There has been a saying in the circle of pastry chefs:

The quality of tart skin determines the lower limit of egg tarts, while the quality of tart water can increase the upper limit of egg tarts.

Therefore, the deployment and production of tart water is very critical.

Many well-known and time-honored dessert shops and powerful dessert masters have their own exclusive secret recipes for making tart water.

Those are all secrets and are difficult for others to learn.

Although Lu Chenyu is not a pastry chef, she has done a lot of hard work in this area when she was studying in France, so she knows that there are many tart water recipes.

Except for the last time he followed Lu Huaiwei to learn first-grade official swallow in Lu Garden, this was the first time Yao Yu watched Lu Chenyu cook.

At this moment, seeing Lu Chenyu concentrating on making desserts, Yao Yu also activated the [hole like candlelight] skill without warning and prepared to steal his master.

Under the vision of [A Hole Like a Candle], every cooking step made by Lu Chenyu was quickly analyzed.

How much water she added when kneading the dough, how much sugar she put in the porridge, how many grams of ingredients she used when making the meringue tarts, all of these... could not escape Yao Yu's eyes.

Sometimes Yao Yu is quite emotional.

He feels that his system is a very serious system, which is quite different from the flirtatious splashes in those online articles.

That's why Yao Yu didn't expect that one day the system would add some messy perspective skills to him.

Ok.

He really didn't...don't...expect...wait for it!

……

When Yao Yu analyzed the cooking recipe he stole from Lu Chenyu, Lu Chenyu had already prepared the tart water skillfully, then poured the tart water into the prepared egg tart skin, and put it in the oven to bake.

at the same time.

The referee has also announced the third question.

The title of the third competition question is-Dragon Beard Noodles!

"Dragon Beard Noodles? Why is there a pasta competition when there is already a dessert competition?"

"Hiss~ This competition question is definitely going to kill people."

"Without ten years of hard work in stretching noodles, there is no way to make this dish. It seems that Guo Chaoyi and Gong Quan can abstain!"

"Not necessarily. The question only requires them to make dragon whisker noodles, and it doesn't say how thin the noodles must be."

"Then I think it's not enough. A qualified longxu noodle needs to be pulled at least fourteen times, but their white case level is not good. At most, the noodles will break after the ninth time."

"According to what you said, Chen Duanrui's opportunity has come. He once learned this from a pastry master in Ludong Province. Longxu noodles can be stretched to eighteen buckles at most."

"If Chen Duanrui can open up the score on the third question, then he might really have a chance to defeat Lu Chenyu."

"Defeat Lu Chenyu? Don't even think about such things..."

"Hey, both Lu Chenyu and Yao Yu are not human beings. Even if Chen Duanrui gains an advantage in one or two dishes, it is impossible to surpass Lu Chenyu in the final total score."

In the audience, Yao Yu heard the comments from people nearby, and his heart suddenly moved.

Can Chen Duanrui pull down the dragon beard noodles by eighteen buckles?

Then I have to learn this technique secretly later.

By the way, after Lu Chenyu's match is over, should I rent a temporary apartment...

If you stay in the contestant village, it will be inconvenient to practice the new dishes you learned from your master.

Yao Yu pondered for a while, and the more he thought about it, the more he felt that he really needed to find a "temporary practice base".

After all, the entire Masters Tournament lasts for half a month.

In this half month, as long as Yao Yu keeps mastering new dishes, his culinary skills can definitely skyrocket.

After several minutes, Lu Chenyu and Chen Duanrui finally finished two Hong Kong-style desserts.

The desserts of the two were served on the judging table almost at the same time.

Lu Chenyu and Chen Duanrui didn't have time to look at the judges, and immediately threw themselves into the intense production of Longxu noodles.

Today, with the increasingly advanced technology, not many people are willing to follow the masters to learn the techniques of stretching noodles and noodles.

All kinds of smart ramen machines have already replaced most of the hand-pulled noodles.

In addition to famous chefs who specialize in various cooking techniques, it is estimated that only those chefs who come from century-old restaurants are willing to delve into the skill of making noodles.

Chen Duanrui is from Jiangnan, but he studied abroad in the north for many years and paid homage to many teachers.

Therefore, his noodle making level can be ranked in the top three on the Jade Food List.

To make asparagus noodles, you don’t need a complicated flour recipe. Just use ordinary all-purpose flour and add some eggs, water, salt, and alkaline water.

Whether this kind of pasta can be cooked well depends on the craftsmanship of the pastry chef.

Kneading dough, waking up dough, kneading dough, stretching dough...

In Chen Duanrui's hands, the snow-white dough seemed to have spirituality, as if it had come to life.

Although Lu Chenyu's white case level is also not low.

but……

When Chen Duanrui started to shake the noodles to stretch them, the entire audience, including the three judges and other contestants, couldn't help but be deeply attracted by Chen Duanrui.

The noodles are like a dragon, flying up and down in Chen Duanrui's hands, like a dragon dancing.

In just a blink of an eye, the noodles in Chen Duanrui's hand were stretched to an extremely thin length, almost crystal clear.

Look at the crystal clear fine noodles like rain.

In the auditorium, Yang Rui and Chen Li couldn't help their colleagues and said with emotion: "Damn, this level is simply like the Lan Feihong of the young master's family!"

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PS: It’s hard to separate this section, so I posted it together…

(End of this chapter)