Food starts with noodles

In fact, surprise is a fart. Since the date of the game was confirmed, Boss Xu used the excuse of preparing for the game, went home and cleared the story mode of the newly bought "Call of Duty 16".

As for the back kitchen of the restaurant, it was completely handed over to the idle old man to manage, and he forcibly experienced the joy of stealing a life of leisure for many days.

But others didn't know about it. At the welcome banquet held in the restaurant yesterday, when Xu Zhuo appeared with dark circles under his eyes, the elders immediately felt distressed.

Even Yu Keke, who didn't know the truth, thought that his man was practicing cooking at home, forgetting to eat and sleep.

This is the advantage of Liren Design, even if you indulge once in a while, it doesn't matter much.

Of course, Xu Zhuo dared to play like this mainly because of his skills, otherwise he would not be so presumptuous.

Anyway, he is still a celebrity now, but he knows how much impact the collapse of the character set will have.

The venue was well-decorated. After all, there were sponsors, and the live broadcast platform also paid for it. It was bound to turn this cooking competition into a year-end feast.

There are many people present today, some well-known self-media, the staff of the live broadcast platform, and a group of anchors mainly led by Lao Meng.

In addition, the main figures of the federation, the family members and apprentices of the contestants, as well as the head chefs from various restaurants, etc., filled the entire auditorium with bustle and bustle.

And the few old people who competed with Xu Zhuo on the same stage were all wearing white and clean chef uniforms and two-foot-high chef hats, looking at Xu Zhuo with disdain.

Of course, this kind of person is still very good at speaking nicely. When he saw Xu Zhuo checking the kitchen utensils, he quickly walked two steps to this side, and greeted Xu Zhuo in a strange way.

"Xiao Xu, you come from a family of chefs. You are young and promising. We old guys are really no match. You can't kill yourself in the competition later. Let's learn from each other..."

This is too false. If Xu Zhuo hadn't bet on the position of the chairman of the supervisor, would they have agreed to the competition?

Before Xu Zhuo responded, the old man came over.

"What's wrong? Are you going to take the initiative to admit defeat? It's okay to admit defeat, there is no shame in it. After all, it is my grandson who is competing with you. It is normal and understandable that you can't compare."

To deal with onmyojis, it is naturally better to have the old man.

As soon as he said this, those old men felt like they ate flies.

However, the old man didn't mean to stop, and continued: "I really envy you guys. You don't blush when you compete with grandchildren on the same stage, and you also look complacent. I'm not as good as you..."

A few people walked away resentfully, no longer in the mood to gossip.

Tian Chengrun patted the old man from behind: "Why are you talking in a weird way now? Isn't this bullying the small with the big."

The old man is a chef with a national prefix, and the old men on the other side are all famous chefs in the provincial capital, which is not an order of magnitude at all.

However, the old man has always been a master who does not suffer. If someone says weird things in front of his grandson, he will naturally not agree.

Moreover, this group of people can't compare to him in cooking, and in business, he is even defeated in fights.

In this case, the other party still took the initiative to jump, isn't this looking for scolding?

"I'm going the way of the Onmyoji, so that the Onmyoji have nowhere to go...Old Tian, ​​be fair when you become a judge later, don't be foolish, I believe in Xiao Zhuo's craftsmanship."

Tian Chengrun nodded: "Don't worry, we know what to do. By the way, you really don't want to sit on the stage? The eight of us would be great together. Why do you have to refuse to be this judge?"

"I'm avoiding suspicion. Okay, I'll sit back first, Xiao Zhuo, work hard, don't save face for those old things."

After finishing speaking, the old man returned to the audience gracefully, and sat down with Feng Weiguo, Wei Junming and others.

This time, not only did the old man avoid suspicion, even Wei Junming chose to sit in the audience and watch because he was Xu Zhuo's godfather.

Although the others really wanted to sit on the judging panel, but looking at the seven Taishan Beidou with the initials of the country sitting now, they subconsciously gave up this idea.

There is an insurmountable gap between national-level chefs and provincial-level chefs, and it cannot be bridged by old age and thick skin.

So when the competition started, there were seven judges including Yu Peiyong, and Zheng Guangyao was elected as the main judge because he was the oldest. Tian Chengrun was eloquent and was the spokesperson of the judges.

After the competition started, Zhao Jinma first said a lot of clichés, introduced the origins of the seven judges, and greeted the fans in the live broadcast room by the way.

Today is also Lao Zhao's highlight moment. At least tens of 10 people are watching his speech, so he is excited unconsciously.

Next, he talked about the rules of this competition, but did not mention the reasons and stakes. After all, everyone wants to save face, and the intrigue will naturally not be revealed.

At 09:30 in the morning, the game officially started.

The stove and kitchen utensils have been arranged in place, and the ingredients will be distributed next.

Everyone sends out two Zhangqiu scallions and a dozen soaked sea cucumbers.

In addition, each person also has a pot of chicken soup and a small pot of pork bone broth, other lard and chicken oil, and seasonings such as white sugar, salt, light soy sauce, etc., all of which are available in sufficient quantities.

When Zheng Guangyao announced the official start, Xu Zhuo immediately set up the frying pan and began to boil the scallion oil.

In fact, at the beginning, Xu Wenhai planned to offer scallion oil, but Xu Zhuo refused.

The soul of this dish is scallion oil, so if the organizer directly provides it, what's the point?

Moreover, the way Xu Zhuo learned to fry scallion oil is slightly different from the current one in Xu's restaurant, so for the quality of the dishes and to convince the opponent, it is more appropriate for the contestants to fry the scallion oil themselves.

Although fried scallions are all chopped scallions and thrown into the oil pan to fry until fragrant, there are still specific differences.

For example, Xu Zhuo, after he put lard, chicken oil and peanut oil in proportion to the pot and boiled it slowly on a low heat, he began to prepare the ingredients for boiled scallion oil - scallion root.

Yes, not only scallion segments but also scallion roots with roots must be used to cook scallion oil. After washing, cut and boil in a pot, the scallion fragrance will be more intense, and it is not easy to evaporate.

This is a skill brought in by the system skill, and the old man mentioned it vaguely, but he didn't go into details.

Xu Zhuo washed the roots of two scallions in water repeatedly until the color of the soil was washed away, and then he cut them off with a knife.

The reason for this is that the onion smell will be washed away by water after washing it after cutting it off.

After washing, Xu Zhuo sliced ​​the onion and put it on a plate for later use, and then peeled off the dried green onion leaves.

Cut off the white part of the scallion and put it aside, the remaining green part and the tender scallion leaves are cut into sections and put together with the scallion root for frying in scallion oil.

In addition, Xu Zhuo picked a few coriander plants, washed the roots and put them together with the scallions.

When the old man in the audience saw it, he immediately breathed a sigh of relief: "This kid bullies people as soon as he comes up. That's not good. You should give them a thought?"

Yu Keke didn't understand the words: "Grandpa Xu, what do you mean? This is winning?"

As soon as she asked this, Yao Meixiang and the others beside her also pricked up their ears.

A layman watches the excitement, an insider watches the doorway, now Xu Zhuo just cut a green onion root and washed two stalks of coriander, they really didn't see what there was to be happy about.

"It's still early to win, but among them, only Xiaozhuo used shallot roots to extract oil, while the others only used scallion segments.

And almost all of them put star anise fragrance to enhance the fragrance, but Xiao Zhuo uses coriander, which is much better than theirs. "

Wei Junming was only an audience today, and there were several family members who didn't know how to cook, so he simply started to explain in a low voice, to explain to Yu Keke, Sun Panpan, Yao Meixiang, Chen Guifang, Pang Lihua and others.

In the end, the old man concluded, "The most taboo thing about cooking sea cucumbers with scallions is to add spices. Those old men made a big mistake at the beginning."

The old man didn't bother to comment on those defeated generals under his command.

After Xu Zhuo prepared the ingredients for frying scallion oil, the oil in the pot also emitted green smoke.

The lard and chicken fat have been completely melted, and the oil temperature has gradually risen, ready to start frying.

He put the scallion leaves, scallions, scallion roots and coriander into the oil. Taking advantage of this time, he looked at the operations of several opponents, and then he was relieved.

Several opponents, no one used mixed oil, except for two who used lard, the others chose vegetable oil, and one even used imported olive oil.

Brother, this is fried scallion oil, do you use olive oil to dry hair?

Are you ready to compete on price or health?

So after a couple of glances, Xu Zhuo gave up and stared down at the scallion oil in the pot, pretending to be concentrated.

Yu Peiyong and the others naturally looked relaxed, so this formed a very weird scene.

No one spoke, but Xu Zhuo and the judges looked relaxed and even slightly disdainful.

Those who understand will naturally understand, but those people in the live broadcast room...

"What the hell does that mean? Let me explain to you with a 20cm long one."

"Yeah, I'm at a loss. Boss Xu didn't do anything. Why do you feel like you have the winning ticket?"

"Now that the rank is so low that I can't understand cooking, what should I do?"

……

Don't worry about frying shallot oil, it must be fried slowly on low heat, so that the fragrance of shallots can be completely fried into the oil.

Xu Zhuo was not idle while waiting, he checked the sea cucumbers one by one.

The quality of this sea cucumber is above average, and the soaking is quite satisfactory, so there is no major problem, but if Xu Zhuo comes, he will soak it a little smaller than this, so that it will be more fleshy when eaten.

However, restaurants all pursue size, and sea cucumbers naturally follow the characteristic that the bigger the better.

After the scallions in the pot turned golden yellow and the scallion leaves gradually dried out, Xu Zhuo used chopsticks to fish out the coriander from the pot.

The purpose of increasing the flavor has been achieved, and the smell of the coriander will overwhelm the smell of the green onion if it is fried, so it is necessary to fish out the coriander at this time, so that it cannot overwhelm the smell of the green onion.

After another six or seven minutes, when all the shallots in the pot were fried to golden brown, Xu Zhuo took a clean basin without water, put a fine mesh sieve on it, and then poured the shallot oil in the pot into it.

The step of frying scallion oil has come to an end, but the residue of fried scallion oil cannot be thrown away, it must be reserved for blanching sea cucumbers.

Next, Xu Zhuo cleaned the frying pan and put it on the stove for later use, and then began to chop the scallions.

This scallion is matched with sea cucumber, so not only the length is required, but also the thickness should be the same.

And before cutting, use kitchen paper to dry the water on the surface of the scallions thoroughly, and then cut the scallions according to the length of the sea cucumber.

The specific standard is that the onion segment should preferably be two-thirds of the length of the sea cucumber, and the closer to the root of the onion, the better.

Because the closer to the root of the scallion, the denser the structure of the scallion, the less likely it is to disperse during cooking, and the easier it is to retain the fragrance.

The length of each scallion should be the same, and the incision should be flat, and the surface of the scallion is not allowed to be cut.

As for the number of scallions, it is generally equivalent to that of sea cucumbers. One sea cucumber is paired with one scallion, which is the most perfect way to eat.

But it doesn't matter a little more, don't be less.

Because sea cucumbers are so expensive, it’s not easy to eat them all at once, but the price of green onions is much cheaper. When cooking sea cucumbers with green onions, add more green onions, and you can achieve...

Sea cucumber free.

After the scallions are cut, pour a little more scallion oil into the pan, heat it up, turn down the heat, then put the scallions in and start frying.

Frying shallots in scallion oil has the mystery of turning the original soup into the original food, which reflects the meticulousness and attention of the older generation of chefs.

Of course, this kind of operation is superfluous in the eyes of many people.

But the art of cooking is quite complicated. Otherwise, everyone can just eat one kind of food, so why bother to make tricks?

Don't worry about frying onions, and don't use spatulas and spoons to turn them frequently.

If you want to flip the scallions, just hold the pot and shake them a few times, so as to make the scallions more complete and beautiful.

While frying shallots, Xu Zhuo looked at the others and found that they had already done this step.

It should be the step of frying the scallion oil just now. These opponents made the scallion slices in advance.

This is a tricky way, maybe it is no problem to deal with ordinary people, but it is not so easy to fool the seven judges in the audience.

"Xiao Zhuo is quite stable. From now on, he has a high chance of winning."

Zheng Guangyao stroked his beard and chatted with Yu Peiyong with a relaxed expression.

Dai Zhenting next to him did not relax: "Now is not the time to be happy. Although Xiaozhuo's approach is rigorous enough, the final victory or defeat still depends on the seasoning, so we should not take it lightly."

Yu Peiyong nodded: "Yes, you can't take it lightly, and don't be biased later. Although I really hope Xiaozhuo wins, I would rather he lose a game."

"why?"

"Only by losing a game can his heart be more at ease and calm. But...if these old men are really dishonorable, then let Xiaozhuo be the champion, and by the way, let him go to Yangzhou to give lectures."

"lecture?"

"Yes, if Xiao Zhuo wins this time, I will let him become a visiting professor at the Culinary Institute of Yangzhou University...give him some burden!"

Chapter 922 Braised Sea Cucumber with Scallions

"Visiting professor? Can this... work?"

"What's wrong with this? Xiaozhuo is famous for his culinary skills, young and handsome, and is a role model for many students. If he serves as a visiting professor, it will be extremely beneficial to the promotion of enrollment."

In fact, it is not uncommon to hire some young people as visiting professors these days, and Xu Zhuo is totally qualified.

Moreover, Yu Peiyong has other purposes for this arrangement.

Aren't these old guys in the provincial capital always bullying Xu Zhuo's youth?Then give Xu Zhuo the honor that this group of old men dream of, and see how they will continue to rely on their elders in the future.