Food starts with noodles

Those two or three that have not been blanched are directly placed on a plate and then steamed in a pot.

There are various methods, and there is no unified standard at all. Perhaps this is also the reason why the Central Plains cuisine cannot go out.

On the contrary, Sichuan cuisine has standard cooking methods, no matter twice-cooked pork or shredded fish-flavored pork.

As for Huaiyang cuisine, not to mention, even the Yangzhou fried rice is so meticulous that the types and quantities of ingredients are marked with numbers, just like doing a chemical experiment.

Although this is a bit rigid, it can preserve the original method of the dishes to the greatest extent. In the word of mouth of the chefs, the culinary culture has been passed down in this way.

After all, not everyone belongs to Yu Peiyong and Xu Jimin. Most practitioners are actually mediocre, and they don't think much about the things behind cooking.

Therefore, only by unifying the recipes of the dishes can the dishes and the culinary culture be passed on.

"Ding, the host understands the meaning of inheritance, and specially rewards the special skill of knife crafting - the whole chicken is boneless, congratulations to the host."

Tsk, there is a reward for this too?

However, the reward of deboning the whole chicken is not very useful, which makes Boss Xu feel a little regretful.

Concentrated, Xu Zhuo continued to cook.

He first poured out the chicken soup in the pot, put the steamer back on the stove, and turned on high heat.

Then clean the white porcelain basin that holds the vegetables and start arranging the dishes.

First, take out the shredded radish that has been completely soaked and dry it, and stack it neatly in the center of the white porcelain basin.

Then use chopsticks to place the side dishes radially in the pot one by one, without crossing the heads, leaving room for the peony flowers.

This plate arrangement is very particular. If you put it directly on the same plate, it will not only look uncoordinated, but also the color matching is very ordinary.

So, you have to play tricks.

Xu Zhuo first arranged the shredded black shiitake mushrooms in the basin to look like the logo of a Mercedes-Benz car.

This divides the space in the basin evenly into thirds.

Then put the squid shreds clockwise, so that the color is one dark and one light, so as to play a coordinated role.

Then according to the different colors, put shredded carrots, shredded magnolia slices, shredded sea cucumbers, enoki mushrooms, shredded ham, shredded tendons...

When all the side dishes were placed, a beautiful and colorful circle appeared in the basin.

There are three kinds of each color, and the distance is equal and the width is the same, which makes people feel comfortable when looking at them.

After the steamer was steamed, Xu Zhuo put the basin into the steamer. The purpose of doing this was to let the fresh aroma of the side dishes into the shredded radish.

It was just scalded in chicken soup to wake up the aroma and umami substances inside the ingredients.

Now, steaming is regarded as secondary heating. The flavor of the ingredients becomes more intense through the steam, and finally absorbed by the shredded radish covered at the bottom, completely replacing the radish flavor.

The steaming time does not need to be too long, 10 minutes is enough.

Because the ingredients have been scalded, a little heating can stimulate the flavor.

When the time was up, Xu Zhuo took out the white porcelain basin from the pot and put it aside to dry.

At this time, half of the chefs have already finished their peony jelly dishes, and the unfinished ones are still being finished.

Only Xu Zhuo dragged it to the end.

But there is no way, the method of this thing is cumbersome and complicated, even if Xu Zhuo tried his best to speed up, he still fell in the end.

Quite a feeling of finale appearance.

Taking the steamer away, Xu Zhuo replaced it with a soup pot.

Pour in all the remaining clear chicken stock and turn on the heat to warm up the clear stock.

"Xu Zhuo, I still have chicken soup here, if it's not enough, use mine."

The chef next to him brought over his leftover chicken soup and watched Xu Zhuo operate while crossing his arms.

Xu Zhuo recognized this person, his name was Zhang Sheng, he had a good relationship with Xu Wenhai, and he came to the stage this time purely to make up numbers.

Because Zhang Sheng is the only contestant who used white fungus to pretend to be a peony among the participants today.

Xu Zhuo took a look at the peony jelly dish he made, the ingredients were well matched, the white fungus, no matter how you look at it, it looks like a bath flower for bathing.

What a show!

"Thank you, Uncle Zhang, that's enough for me."

After Xu Zhuo replied, he brought over the peony petals and peony leaves that had been cut before, and began to arrange the flowers.

Arranging flowers is a delicate job, so don't be impatient.

Xu Zhuo used chopsticks to arrange the peony petals on the bottom layer first, and then started to arrange the second layer.

After arranging the petals layer by layer, Xu Zhuo picked up the stamen carved with radish and placed it firmly in the middle of the flower.

A beautiful peony bloomed in a white porcelain pot, which stunned everyone in the audience.

If they hadn't watched Xu Zhuo put the petals one by one, they would have thought it was a real flower.

Not only the color and shape are similar, but also because the petals are thin enough, it looks like the petals are still fluttering in the wind.

This level, this craftsmanship...

The group of old people on the rostrum looked at each other, and invariably expressed their fearful emotions.

Well, at this time, it's not embarrassing to say that the younger generation is awesome, after all, everyone didn't think much of Xu Zhuo before.

After the peonies were arranged, the chicken soup in the pot was boiled, and Xu Zhuo walked over to start seasoning.

Sprinkle two teaspoons of salt, then a teaspoon of pepper, stir a few times, and let the seasoning melt in the pot.

Then Xu Zhuo poured half a tablespoon of white vinegar into the pot.

When the chicken soup in the pot boiled again, Xu Zhuo turned off the fire, then walked to the side of the white porcelain pot with the pot, and poured the hot chicken soup in the pot along the side of the white porcelain pot with a spoon.

The umami taste of chicken soup, the sour taste of white vinegar, the choking smell of pepper, and the aroma of various ingredients are all stimulated by the heat.

Zhang Sheng on the side swallowed unconsciously. He didn't do it seriously today. After all, Xu Zhuo is the eldest nephew, so he can't lose too badly, so he did it randomly to support Xu Zhuo.

It turned out that people didn't have to give way at all, and even if the row of people on the rostrum were asked to come down to do it, they might not be able to catch up with Xu Zhuo's craftsmanship.

Wen Hai gave birth to a good son!

When the chicken soup was about to submerge to the bottom layer of peony petals, it happened to be used up.

Xu Zhuo put the soup pot aside and picked up the chopsticks again.

Well, it's time to put peony leaves, which is the essence of this dish.

Red flowers should be matched with green leaves, and this peony jelly must be set off by peony leaves.

He carefully clamped a leaf, and slightly stuffed it under the petal, but not much, and most of the peony leaves were exposed.

And because the position of the chicken soup is under the peony petals, the peony leaves just float on top of the chicken soup.

Under the action of the heat, the peony leaves swayed gently. At this moment, the peony flowers in the pot really seemed to come alive.

At this time, the taste of soup, shredded radish, and side dishes are all unimportant.

Being able to make a lifelike peony flower represents a state and level in itself.

When everyone was shocked, the old man in the audience smacked his lips and muttered in a moderate voice.

"It's okay to say no to real skills, why does this kid love to show off so much? Sigh! It's really not worrying at all..."

Chapter 897 I'm Not Good at Cooking Crucian Carp

The peony jelly dish is ready, according to the process, it's time for the judges to score.

But at this time, is there still a need to go through this cutscene?

In the live broadcast room, the barrage about Xu Zhuo being the champion was densely packed, and there were also large rewards such as rocket yachts and giant ships.

Everyone was very excited, because everyone witnessed the birth of an artistic dish.

"Many chefs can make peonies very real and similar, but there are very few who can make peonies alive. If you can see them today, you will have no regrets in this life!"

On Weibo, a gourmet who watched the live broadcast expressed such emotion, and immediately got a response from fans.

Then, logically, the peony jelly dish made by Xu Zhuo rushed to the hot search.

Many netizens are seeing peony jelly for the first time. This beautiful flower and this perfect combination make people greedy and at the same time have a little curiosity about Central Plains cuisine.

original……

Central Plains not only has low-value snacks like Hu spicy soup, but also art-like delicacies like peony jelly dishes.

For a while, the cuisine of the Central Plains has become a hot topic, and some people from the Central Plains even came forward to give you some popular science about the delicacies of the Central Plains.

For example, carp baked noodles, fried purple crispy pork, white grilled wide belly, etc., made many people salivate.

At the meeting, the Central Plains cuisine masters headed by Zhao Jinma made some comments on Xu Zhuo's peony and jelly dishes.

At the same time, he also encourages everyone to learn from Xu Zhuo. He can make peony jelly dishes so superbly at a young age. Chefs who are older than him, shouldn’t you think about it?

As for Xu Zhuo's position as chief supervisor, no one mentioned it anymore.

Those present were not stupid, if Xu Zhuo's peony and jelly dishes could find a problem, they would naturally make an issue out of it, even if Xu Zhuo didn't give up his position as chairman of the supervisor, he would have to make other concessions.

But now that Xu Zhuo has done so flawlessly, and with the live broadcast of the whole process, they will naturally no longer have such thoughts.

After all, Xu Zhuo is also a celebrity, so try not to offend him if he can.

Just like that, what was originally a competition turned into an offline gathering of Kua Kua Qun.

Everyone was scrambling to praise Xu Zhuo, the new hope of Central Plains cuisine, the cutting-edge culinary expert, all kinds of titles were forced to be placed on Xu Zhuo's head.

When he handed the microphone to Xu Zhuo and asked him to say a few words, Boss Xu first thanked the participating uncles for their kindness.

To be honest, those who competed against Xu Zhuo today really didn't give their best.

Except for Zhang Sheng, who is a soy saucer, everyone else thinks that Xu Zhuo is too young, and making peony and jelly dishes is at best a mere shape.

So I didn't pay attention to it, thinking that I could win by doing it indiscriminately.

As a result, this group of well-known chefs in the Central Plains were taught a solid lesson by Boss Xu.

Now Xu Zhuo took the initiative to thank them, making them save face, and the unhappiness in their hearts disappeared.

Next, Xu Zhuo introduced the Central Plains cuisine in front of the live broadcast camera, and the masters of Central Plains cuisine sitting on the rostrum and their respective representative dishes, which opened the eyes of fans.

"Why does no one try such a good dish? Brother Xu, it's your grandson's handicraft, why don't you take the lead to taste it?"

Not far from the old man's seat, an old man who also runs a restaurant in the provincial capital greeted him politely.

A good dish, no matter how beautiful it looks, but the taste is always the soul and the root.

So the old man was very curious about the taste of the peony jelly dish made by Xu Zhuo, and whether it was worthy of such great praise.

If it just looks beautiful but the taste is not worth mentioning, then it's better not to praise it, or sooner or later the entire federation will be down.

His proposal moved the old man very much. At this time, everyone was praising Xu Zhuo. It was true that he went to the stage to taste the taste and give a few words of encouragement.

And before everyone tastes it, if you can take advantage of the trend, you can praise it again, if it tastes bad, you can find a way to overthrow it, and there will be no proof.

As a result, just as he was about to agree, Feng Weiguo's coquettish operation came.

"Try whatever you like, don't need to taste it, we eat it almost every day, we're already tired of it."

This……

The words have come to this point, the old man is also very helpless, so he has no choice but to follow the words.

"Yes, there's nothing to taste, Xiaozhuo often cooks for us, and I'm really tired of eating."

Yu Peiyong: "..."

Can you two stop talking nonsense?Is it for the sake of saving face?

In the end, it was Meng Liwei who took a sip of the peony jelly soup with a spoon, and then he...

He just picked up the soup bowl and drank up the soup in it.

It was already close to noon at this moment, and he had to be busy arranging the group of anchors, so he didn't eat much in the morning, so he was very hungry at the moment.

After tasting the peony jelly soup, I couldn't bear it anymore.