Food starts with noodles

Then came the speeches of several leaders of the Federation of Industry and Commerce, but everyone's attention was not on it, and they only hoped that the speech would end quickly.

Because everyone knows that the highlight of the morning is a competition between a dozen famous Central Plains cuisine masters and Xu Zhuo to cook peony and jelly dishes.

These players are basically in their 50s and [-]s. People in this age group are at their peak in energy, stamina, and experience.

To be honest, no one is optimistic about Xu Zhuo.

But everyone didn't show it. After all, the example of Shen Pengfei was right in front of his eyes, and no one would feel uncomfortable.

At 09:30, amidst sparse applause, the speech finally ended and the game began.

In an open space in front of the rostrum, the staff is busy installing stoves, placing workbenches, and distributing ingredients and kitchen utensils.

Ten minutes later, Xu Zhuo and the dozen or so master chefs of Central Plains cuisine stood in front of the workbench.

Everyone is a big radish, with soaked sea cucumber, magnolia slices, squid, beef tendon, and shiitake mushrooms.

In addition, there are Jinhua ham, high-quality enoki mushrooms, carrots, cooked chicken breasts, spinach, eggs, mung bean starch, broth and other ingredients.

The ingredients are complete, which should be the perfect match for peony jelly.

It's interesting to say that any side dish here is more expensive than white radish, but it is inferior to white radish.

Meng Liwei took the microphone and began to warm up the scene: "I think being a human being is like this peony jelly dish. As long as you work hard enough, you can get many people who are more talented than you to assist you."

After speaking, he deliberately ran to Xu Zhuo's side: "Xu Zhuo, do you think I'm right?"

All the anchors immediately turned the live broadcast camera around, they felt that as the founder of the federation, Xu Zhuo would definitely say something different.

result……

"You ran over to make trouble at the beginning of the game, did they give you red envelopes?"

The people in the auditorium roared with laughter, no one expected that Xu Zhuo would say such a thing at such a serious time.

But Yu Peiyong was very happy: "Every time there is a big event, there is calmness, this child is very relaxed, not bad, not bad, not bad."

The old man gave him a blank look: "Don't rush to boast, wait until you win, you are too impatient."

In case Xu Zhuo can't win, no matter how nice the compliment is now, it will be embarrassing later.

It's still the old man's strategy, so I don't want to express my opinion first.

In the end, whether Xu Zhuo won or lost, he could respond with a predictable sentence, and he was so calm and relaxed, he could also show a kind of superior demeanor.

Well, in terms of pretense, no one in the entire auditorium is as experienced as the old man.

But that's what he said, but his eyes were fixed on the movements of Xu Zhuo's hands, for fear of making a mistake in any step.

When the timer started, more than a dozen chefs grabbed their kitchen knives and started shredding radishes almost at the same time. Only Xu Zhuo actually filled a basin with half a basin of cold water.

Then he put two spoonfuls of salt into the basin, stirred it twice, and then picked up the prepared kitchen knife.

The most suitable for peony jelly is the middle part of the radish.

This part of the radish has a uniform texture and no silk or beard, which is very suitable for shredding.

Xu Zhuo used a knife to cut off one-third of the head and one-third of the tail of the radish, leaving only the middle part.

Then he held the half of the radish in his left hand, and placed the kitchen knife in his right hand on the chopping board, with the blade facing the radish skin.

When the left hand rolled the radish, the right hand pushed the knife to follow up quickly. In just two or three seconds, the skin of the white radish was removed.

This skill is not very high, but the pretentious effect is very good.

The group of anchors almost all focused their cameras on Xu Zhuo.

There was no way, Xu Zhuo was the only one present who was a celebrity and had rich experience in live broadcasting.Especially know how to express yourself.

One peel and all eyes are attracted.

Then, Xu Zhuo stood up the radish, cut four times along the sides, and cut the original cylindrical shape into a square.

The exquisite peony jelly must have shredded radish in the same length.

Then, Xu Zhuo began to slice the radish.

This is a key step in the finished product of jelly, and it is also an important reference for the final scoring.

Peony jelly dish is the same as Wensi tofu in Huaiyang cuisine. Although other steps are also important, knife skills are always the most important.

Xu Zhuo was holding the radish with his left hand, and holding the kitchen knife in his right, and he was cutting without haste, every knife was almost cut right next to the radish.

The sliced ​​radish was so thin that it was almost transparent. From a distance, it looked as if Xu Zhuo was cutting empty with a kitchen knife.

This knife skill made Zhao Jinma on the rostrum look excited, as if he had drunk two or two Laobaigan.

Ever since Xu Zhuo decided to make peony jelly dishes, he has been worrying about what to do if he can't win.

He even asked Yu Peiyong, Zheng Guangyao, Guo Shuying, Tian Chengrun and others for advice.

Even when he announced the start of the competition just now, he was apprehensive.

Because Xu Zhuo's opponents are too strong, chefs who are almost at the same level as Xu Wenhai, it is difficult for Xu Zhuo to compete.

but now……

Seeing Xu Zhuo's knife skills, Zhao Jinma's heart fell to the ground, and at the same time he let out a long sigh of relief.

In this competition, as long as the table setting is correct.

Xu Zhuo is sure to win!

Chapter 894 It's a showdown, I'm here to pretend

After cutting, Xu Zhuo sorted out the sliced ​​radishes, aligned all the messy and irregular ones, rinsed the kitchen knife with water, and began to shred.

With his left hand he was pressing a piece of paper-like radish, and with his right hand he was flying up and down with a kitchen knife.

Compared with slicing, Xu Zhuo's shredding speed is much faster.

But because the shredded wire was very thin, he cut it for a while, and only cut half of the shredded wire.

At this time, the other chefs had already cut the radish and were soaking the shredded radish in water, only Xu Zhuo was still cutting it.

Meng Liwei brought the tripod over, took a close-up shot of Xu Zhuo for a while, and picked up a handful of shredded radish with his chopsticks.

"Let's do a little experiment while there's nothing else going on right now."

Meng Liwei washed the bunch of shredded radish in water, put it on a clean plate, and took out a needle from his camera bag.

Then he said to the live camera: "Let's see if the shredded radish that Boss Xu cut can go through the eye of a needle. If so, let's see how many can go through."

After finishing speaking, he started sewing in front of the camera...

Cough, threading a needle.

This is a technical job, but Lao Meng planned today's session a few days in advance, and practiced at home with wet cotton thread.

Well, he already knew that the shredded radish cut out by Xu Zhuo could go through the eye of a needle, but he didn't know how many radish he could go through at a time.

The first thread went in smoothly, then the second, and the third...

After ten shredded radishes have been threaded through, the small needle holes are considered to have no gaps.

But Lao Meng squeezed with another needle, squeezed out a little gap in an instant, and then stuffed in two more.

A small needle hole can actually fit twelve shredded radishes, this knife skill is really at its peak.

No wonder they are so fearless.

Holding up the needle in his hand, Lao Meng smiled and teased Xu Zhuo: "Good knife skills, I would call you the thinnest in the field!"

Xu Zhuo, who had just shredded the radish, almost slashed at it with a knife. How can you use all kinds of idiots?

He carefully soaked these shredded radishes into the salt water, stirred them twice with his hands, let the shredded radishes sway in the water, and aimed his gaze at...

egg!

To make peony jelly, the peony shape should be placed on the top, which is the common point of all schools.

The source of the peony shape is eggs, to be precise, egg yolk steamed cakes.

There are many ways to make egg yolk steamed cakes, but what Xu Zhuo made today should be the most ordinary one.

He first beat six egg yolks in a bowl, then put in four spoonfuls of starch and four spoonfuls of water, stirred well and poured it into a high-temperature-resistant microwave food bag.

Remove as much air as possible from the inside, then secure the bag with a clamp.

Steamed in this way and then cut into slices, it is a beautiful yellow peony.

You can also replace the water with carrot juice to make orange peonies,

According to the usual practice, peony flowers made of egg yolks are enough, and peony leaves are usually paired with other green leafy vegetables.

For example, the spinach in the basket next to it is the commonly used peony leaves.

But today, Boss Xu came here with a pretentious mentality, so using spinach leaves as peony leaves is somewhat inferior.

Since it is going to be done, it must also make peony leaves, and this pretense will be considered complete.

Xu Zhuo washed the spinach, but felt that it was not enough, so he asked the staff to take it again.

After washing everything, I cut a few times and walked to the juicer.

"If he doesn't hurry to cook, what is he doing with this juicer?"

Feng Weiguo was a little puzzled. Although two hours of production time seemed like a lot, it was actually not enough.

"He used egg yolk cake to make peony flowers, so this spinach juice... naturally makes peony leaves. There are flowers and leaves, so pay attention!"

For his grandson-in-law, Yu Peiyong has never been stingy with praise.

The old man squinted his eyes: "Cut, you'll play tricks, it's not practical at all."

Don't look at the disgust of these words, but the uncontrollable smile on his face betrayed his mood.

For King Xu Bi, there is nothing happier than his grandson earning face for himself.

If there is, it is a big face.

After the spinach juice was pumped out, Xu Zhuo filtered it again. The dark green color looked a bit dark, but it didn't matter, the color could be made lighter immediately.

Xu Zhuo beat five egg yolks into it, and added three spoons of starch.

After stirring, the color becomes grass green, almost exactly the same as peony leaves.

Put it into a bag, squeeze out the air inside, put the bag of egg yolks into the steamer together with the clips, and start steaming.

Then, Xu Zhuo took out the shredded radish soaked in the basin with his hands and squeezed out the water, and then changed the basin of salt water to continue soaking.

Change the water in the middle of soaking shredded radish, so that the spicy and bitter taste in the radish can be soaked out faster.

This dish is actually very interesting. Although the main ingredient is white radish, when it is made, it revolves around removing the smell of radish.

Only by completely removing the smell of radish can we achieve the exchange of civet cats for princes...

No, it's the effect of exchanging radish for bird's nest.

After soaking the shredded radish in the water again, Xu Zhuo began to shred the side dishes.

Shuifa sea cucumber, Shuifa squid, Shuifa magnolia slices, Shuifa tendons, Shuifa shiitake mushrooms, Jinhua ham...

These ingredients are all cut into two or three millimeters square filaments.

The shreds of the side dishes should be thicker than the radish shreds, otherwise it will be blanched and steamed later, and after such a toss, it will become a paste.

After these ingredients were cut, Xu Zhuo tore the chicken breast into shreds, and then picked up the remaining carrot.

The carrot in jelly has two functions. One is to add color to side dishes such as sea cucumber and squid, making the dishes look richer.

Another function is to make the stamens of peony flowers. Here, carved flowers are used.

Carving is one of the high-end knife skills, which is more difficult to learn.

"You want to do carving?"

Lao Meng is also a person who has done his homework, so he knows a lot about peony jelly.

When Xu Zhuo peeled the carrot and cut off the small part of the carrot head, he guessed that Xu Zhuo was going to carve.

But Xu Zhuo had never demonstrated this skill before, Meng Liwei thought Xu Zhuo would not.