Real scene red envelope big draw

Set the sliced ​​golden beef aside, then take out the flamed red peppers, and segment the red peppers.

make a fire.

Take the wok on the side and put it on top.

Next is to pour the oil.

Zhou Rui only poured out a small part.

Then take out a piece of "pork" from the ingredients library.

This pork was taken from a whole roasted pig in the world of "The Captive of Gourmet Food".

And what was taken out was only the outer layer of oil.

Zhou Rui put it into the pot and started to refine it.

The pork is constantly being fried out of the lard at the temperature.

And this lard is not the same as lard in the real world.

Every drop of oil is like gold.

Crystal clear.

Very bright.

More importantly, there are no impurities.

Zhou Rui once used this kind of pork to stir-fry.

It has to be said that it far exceeds soybean oil and peanut oil in the real world.

But be careful, this kind of lard can only be used in moderation.

Not too much.

Zhou Rui looked at the lard that had been stir-fried in the pot, then used kitchen utensils to get the pork out and put it in a small bowl beside it.

Next, pour in the flame-dried chilies.

"Bang", I saw that this kind of dried chili touched the oil and burned instantly.

vigorous.

The aroma burst out instantly as if it had been brewing for centuries.

"En", Zhou Rui immediately salivated when he smelled the fragrance.

It's really delicious.

Flame-dried peppers burn instantly when they meet a flame.

This is why the other party is called flame dried chili.

After waiting for the aroma, Zhou Rui put the prepared beef into the pot and started to stir-fry.

Of course, it is impossible to just dry fry like this.

Zhou Rui then put some materials into it.

For example, chopped green onions and so on.

Of course, the most important thing is the seasoning.

Cooking wine, salt and so on.

this is very important.

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While Zhou Rui was busy here, Zhang Dongguan, Stephen Zhou, Xueluo and others were also working.

Zhang Dongguan is going to make a dish - sweet and sour carp.

The fish Zhang Dongguan chose was not an ordinary fish.

Instead, it got a mutated one - the golden "golden carp".

This "golden carp" is golden in color, like gold.

golden.

This golden carp is from the Dongting area.

The number is quite rare.

Later, people behind Zhang Dongguan bought some of them.

Except for Zhang Dongguan, some of the other golden carps were bought by some wealthy people, and some of them entered the hands of other chefs.

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Zhang Dongguan's craftsmanship is no worse than Zhou Rui's.

Especially knife work.

Even more amazing.

Zhang Dongguan's knife skills can be said to be unrivaled in the world.

Before Zhang Dongguan learned how to cook, he was already the best in the world by virtue of his knife skills.

What's more, the current Zhang Dongguan is a well-deserved "God of Cooking".

Zhang Dongguan has the strength of a chef, but he has not won the title of "God of Cooking".

Therefore, he is very eager to win this game.

Then become a real "God of Chef".

Stephen Zhou on the other side is even more powerful. He plans to do a "Buddha jumps over the wall".

Buddha Tiaoqiang, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, belonging to Fujian cuisine.

According to legend, it was developed by Zheng Chunfa, the owner of Juchunyuan restaurant in Fuzhou, during the Daoguang period of the Qing Dynasty.Buddha jumping wall is rich in nutrition, which can promote growth, beautify, delay aging, and enhance immunity. It is a good tonic.

The process of making this delicacy is very cumbersome.

There are more than a dozen kinds of raw materials for Buddha Tiaoqiang, such as abalone, sea cucumber, fish lip, yak hide glue, king oyster mushroom, tendon, flower mushroom, cuttlefish, scallop, quail egg and so on.In order to fully reflect the taste and characteristics of each ingredient, it is necessary to make these dozens of ingredients independently into a dish, then gather them together, add broth and Shaoxing wine, and simmer for more than ten hours, this taste can be truly authentic. To achieve full-bodied characteristics.

······

Zhou Rui will also be a Buddha jumping over the wall.

But he did not choose Buddha jump over the wall.

It's not just a problem with the aristocratic family, but also because the chance of winning by becoming a Buddha jumping over the wall is not particularly high.

Under the same cooking skills, Zhou Rui's chances of getting it are much higher.

There are many legends about Buddha jumping over the wall. According to the rumors, an official of the Fuzhou Official Money Bureau hosted a banquet for Zhou Lian, the governor of Fujian. More than 20 kinds of raw and auxiliary materials, such as eggs and seafood, are made by simmering, and it is named Fushouquan.

After Zhou Lian tasted it, she was full of praise.Asked about the name of the dish, the official said that the dish was named "Fushouquan" which means "auspiciousness, happiness and longevity".

Later, Zheng Chunfa, the government chef, learned how to cook this dish and improved it, and the taste was better than the previous one.

When Zheng Chunfa opened the "Juchunyuan" restaurant, this dish caused a sensation in Rongcheng.Once, a group of literati came to taste this dish. When Fushouquan opened the altar at the banquet, the smell of meat was overflowing. One of the scholars was fascinated and inspired poetry. Wen Qichan jumped over the wall."

Since then, the meaning of quoting a poem: "Buddha jumping over the wall" has become the correct name of this dish, which has a history of more than 100 years.

Chapter 603 "God of Cooking" Xueluo Selection Begins

Stephen Zhou took out all the ingredients he had prepared.

Eastern Guangdong is a big economic province, rich in money.

The big hotel behind Stephen is also a "Shenhao" level.

Even in the whole country, it is quite rich.

It can be described as "Shenhao".

For this MasterChef Contest.

They found the best ingredients for Stephen Zhou.

They even searched for the gourmet ingredients that appeared after the great changes in the world.

For example, abalone and sea cucumber.

They go to Japan to buy them.

It's not because Dongying's abalone and sea cucumber are good.

It's because there is a small variation in Japan.

The top "Starry Night Sea Cucumber" and "Starry Night Abalone" appeared.

In this small area of ​​sea, at night, the water will emit the light of stars.

Light up your surroundings.

Later I thought it was a water quality problem.

But after investigation, it was not.

But because of the starry night sea cucumber and starry night abalone in the water.

······

This small area was originally used to raise sea cucumbers and abalones.

Later these sea cucumbers and abalones mutated.

At night, it looks like a star, emitting fluorescent light, which is very beautiful.

Later, biologists tested the starry sea cucumber and starry abalone.

Not only did not detect any harmful substances.

Substances that are beneficial to the human body were also found in it.

After cooking, not only is it delicious, but it will also shine brilliantly after cooking.

Very miraculous.

Later, the owner of this small place——completely lost.

The boss behind Stephen Zhou also sent personnel to auction it off from the auction house.

Of course, not only sea cucumbers and abalones.

Everything else that can be replaced is replaced.

If you can't replace it, use the best ingredients.

Therefore, Stephen Zhou's dish is quite extravagant.

······

After Stephen Zhou prepared all the materials, he sealed them in a jar, lit the fire, and started cooking.

These materials are specially produced by Stephen Zhou.

Extraordinarily delicious.

More importantly, these materials are precious materials.

Except for the three people, the others were also constantly busy.

Just like Xueluo.

Xueluo's dish is called - A Plum Blossom Seeking Spring Snow.

It is a dish with meat and vegetables.

The meat is pork.

But this pork is carefully selected pork.

Pretty tasty.

Accompanied by red bell pepper.

Xueluo's knife skills were not bad either, and he showed amazing knife skills in the MasterChef Competition.