Dare to cook

Chapter 56 Zijunlou Seafood PK

stop!Put down that bottle of wine! "

When Bai Yuanchu saw that Yao Yu was going to cook with the ice wine that he bought with a lot of money, he couldn't help but shouted.

His shout startled the other contestants and staff.

Yao Yu turned around, holding the ice wine bottle, with a puzzled look on his face: "Why can't I use this bottle of wine?"

"Because this is my personal collection. It is not the public property of the back kitchen of Zijun Building!" Bai Yuanchu said quickly.

"Oh, I see……"

Yao Yu looked like he understood something.

then……

"Bang".

He directly pulled the cork from the ice wine bottle.

As soon as the cork of the ice wine was pulled out, an intoxicating rich fragrance escaped.

Everyone present could not help but take two deep breaths.

"Yao Yu, you!" When Bai Yuan first saw Yao Yu opening the ice wine without saying a word, Bai Yuan was so angry that his flesh ached, his heart ached, and his liver ached.

"What are you? Who can prove that this wine is your private possession? Do you want to interfere with the progress of the game? Do you hinder the fairness of the game?"

Yao Yu gave him a squinting look, and only felt a bad breath in his heart, avenging Bai Yuanchu for teasing him just now.

Bai Yuanchu was severely choked by Yao Yu, but he was also speechless.

Yao Yu no longer paid attention to Bai Yuanchu.

He returned to the chopping board, took a sip of the ice wine in a small bowl, and felt that the taste was really good, so he cheerfully poured 200ml to marinate the cod.

Bai Yuanchu was so heartbroken that he couldn't breathe when he saw Yao Yu ruining the precious wine he had brought back from Germany.

After Yao Yu marinated the cod with salt, white pepper, egg white, and ice wine, he cut a lemon, squeezed some lemonade and poured it on the cod fillet.

Marinate cod for at least 10 minutes.

Taking advantage of this time, Yao Yu started cooking lobster.

Maoyuan's water table works very efficiently.

All lobsters have been processed by Maoyuan, the heads, gills and lines have been removed, and the whole body of the lobsters has been evenly split in half.

What Yao Yu has to do now is to sprinkle a little black pepper, salt and kajang powder on the shrimp.

Originally, Mao Yuan planned to do these things for him.

But Yao Yu felt that Mao Yuan was definitely not as precise as he was in using materials, so he simply did it himself.

Originally, Yao Yu's cooking level of baked lobster was not high.

He rarely cooked this kind of food before.

However, after completing the A-level random mission a few days ago, he happened to get a lv7 baked shrimp recipe with cheese.So making this dish instantly became easy and handy.

After adding the base flavor to the lobster, Yao Yu took a pan and poured some butter into it.

After the oil is hot, he pours Maoyuan's chopped mushrooms, onions, carrots, ginger and garlic, etc. into the stir-fry until fragrant, and then sprinkles some salt and corn flour.

Among them, corn flour is a seasoning that is only available in the system recipes.

If it were made by another chef, they would definitely not add cornmeal.

Next, pour some white wine and a little cream into the pan.

Gently stir, medium heat to reduce the juice, and then spread these fried fillings on the lobster.

The bottom of the lobster should be covered with tin foil in advance.

After the filling is spread on the lobster, you can wrap the whole lobster with tin foil and bake it in the oven at 180 degrees for 15 minutes.

After 15 minutes, take out the lobster, spread a layer of butter on the shrimp shell, sprinkle with grated cheese, and a few basil leaves, and bake in the oven for another five to six minutes.

After the lobster is grilled, there is no need to rush to take it out.

Because placing it in the oven keeps it warm, it will taste better when you take it out just before serving.

A large lobster weighing two kilograms can be eaten by four judges.

There are a total of 20 public judges for this competition.

In other words, Yao Yu had to make at least five large lobsters to get enough points.

It is also a laborious job to make five servings of Baked Lobster with Cheese in a row.

Yao Yu couldn't keep staring.

After he spread the stuffing on the lobster, Mao Yuan took care of the rest.And he turned to pan-fried cod.

When Yao Yu was preparing to fry the cod, Xie Zhixuan had already cooked the fried scallops in Italian white sauce.

On the other side, Chu Xinmei had also stewed the sturgeon tofu soup.

Sturgeon stewed tofu is simpler than pan-fried cod.

As long as the base flavor of the cod soup is well prepared, the rest is to simmer slowly and leave everything to time.

Compared with stewing cod, frying cod is a technical job.

Its meat is very tender and has a lot of water.

Therefore, before salting cod, be sure to absorb excess water with kitchen paper as much as possible.And when frying, you have to pay special attention to the heat.

As long as the heat is a little too high, it is easy to fry the cod.

Before frying the cod, prepare some beaten egg yolks.

Mix the egg yolk, milk, sweet pepper powder and coriander powder in proportion, then dip the cod fillets in the egg liquid, and fry in the pan.

Fry cod over low heat.

After the oil temperature rises, roll the ginger cubes in the pot twice before putting the cod in the pot and frying.

Fry each piece of cod for about 2 minutes, wait until the surface is slightly charred and the aroma comes out, then take it out of the pan.

Every serving of cod is served with a small slice of lemon.

When diners taste it, squeeze out a little juice from lemon slices and sprinkle it on the cod fillets to make the taste even more delicious.

When Yao Yu finished the pan-fried cod, there was less than half an hour left before the end of the game.

At this time, Chen Zhengyang's team on the opposite side also entered an intense finishing stage.

The dishes in charge of Chu Xinmei and Xie Zhixuan are also about to be completed.

Yao Yu looked at the time and felt that the timing was just right, so he started cooking the braised abalone.

White sugar, refined salt, cooking wine, oyster sauce, light soy sauce, water starch to make the sauce.After the gravy is mixed, put oil in the pot, add onion and garlic and sauté until fragrant, then add abalone and stir-fry, add gravy, and remove from the pan.

Yao Yu cooks braised abalone skillfully and quickly, and the whole process has a unique sense of rhythm.

At first glance it looks like a cooking show.

The smooth and smooth operation made the others startled.

Even Bai Yuanchu, who was displeased with Yao Yu, had to admit that his method of cooking braised abalone was excellent.

Too good to fault.

After Yao Yu's twenty portions of abalone were all plated, the game time was over.

Bai Yuanchu looked at the time and shouted:
"The game time is over, both players stop!"

More than [-] waiters wearing the uniforms of Zijunlou came in and brought out the dishes of Yao Yu and Chen Zhengyang in turn.

Yao Yu and others also tidied up their clothes and walked to the front hall, preparing to receive comments from the judges.

The team competition of the Masters Tournament has always been based on the points system.

Although the organizer has moved the competition venue to major restaurants this time, the scoring rules of the points system have not changed.

The number of points obtained in the team competition can not only determine whether the participating teams can advance smoothly, but also an important basis for the organizer to use for group ranking later.

Yao Yu has never forgotten that in the S-level mission [The Return of the Celebrity Chef] released by the system, one of the mission goals is for him to win No. 1 in the "Regional Team Competition".

To achieve that goal.

Knowing that the strength of Chen Zhengyang's team was mediocre, Yao Yu still chose to go all out.

Only by going all out can you achieve high scores in the team competition.

Only by continuously accumulating high scores can Yao Yu win No. 1 in the regional team competition and complete the tasks released by the system.

(End of this chapter)