Food starts with noodles

Well, don't look at Yu Peiyong as a nice gentleman, in fact, he is really playing tricks, he is worthy of anyone.

The game continued. When Xu Zhuo was frying the onions, he filled the steamer with some water, put it on the stove next to it and started to boil.

When the scallions are fried until golden and fragrant, turn off the heat and take out the pan.

Take a small pot, use chopsticks to fish out the scallions in the pot one by one, then pour in the chicken broth that has not covered the scallions and soak.

After the water in the steamer boiled, Xu Zhuo put the cage drawer, put the shallots soaked in chicken soup on it and started steaming.

In this step, the chicken soup is mainly used to bring out the fresh flavor of the scallions, making the scallions more delicious.

Then, Xu Zhuo turned his attention to the sea cucumber placed beside him.

After working for so long, it was finally the turn of the Lord.

He first poured out the scallion oil in the pot, and he will use this oil to make sea cucumbers later.

Then Xu Zhuo poured the rest of the chicken soup into the pot, put in the residue filtered out from the first fried shallot oil, poured in a tablespoon of rice wine, and started to cook over high heat.

The best clear chicken soup, the best rice wine, and the dried onions full of onion flavor, the result is just blanching sea cucumbers...

This is the luxury of Shandong cuisine.

This way, not to mention sea cucumbers, even if you just pinch two shells and throw them in at the seaside, the taste will not be too bad.

"Xiao Zhuo actually uses this method to freshen sea cucumbers. It's really unexpected. No wonder he's always been so sure..."

Wei Junming had a smile on his face, this child is really more and more surprising now.

"Brother Xu taught this, Xiao Zhuo is very talented, and with Brother Xu's guidance, he will definitely be able to soar into the sky."

Feng Weiguo's rainbow fart made the old man smile, but he was also a little surprised: "I didn't say so in detail that day, but this kid's talent is high."

On the other side, Cui Yong and Jiang Dabiao, who came to watch the fun, sat together. After watching for a long time, they didn't find anything exciting, but rather dull.

But the old men on and off the stage either looked solemn or happy, obviously seeing something.

"Old Jiang, can you tell whether brother Xu Zhuo is winning or losing? I've been watching for a long time, but I can't see any tricks. Instead, my eyelids are always fighting. You say it's worrying but not worrying."

It's like going to a western opera, you don't know what to sing, and you don't know when to applaud, the key is to make a fascinated expression.

It was tiring.

Hearing what Cui Yong said, Jiang Dabiao stopped pretending.

"If you don't understand it, then you don't understand it. Brother Xu invited us here to teach, and we don't need to pay attention to this."

Cui Yong was taken aback: "Then what are you paying attention to?"

Jiang Dabiao pointed to a few other old men who were cooking on the stage: "Follow them, let us boo them later, these old things always want to step on Brother Xu twice, do you think we, brothers, can agree?" ?”

Cui Yong rubbed his eyes: "If you want to say this, then I won't be sleepy."

Cui Yong is naturally good at this matter, even better than Jiang Dabiao.

The two of them stared intently at the stage, looking for an opportunity to boo.

The old men on the stage who were cooking with the guise of a master trembled for no reason, as if they were being watched by a ferocious beast.

After the chicken soup in the pot boiled, Xu Zhuo didn't put the sea cucumbers in immediately, but waited for another 2 minutes before putting the whole sea cucumbers into the pot.

The reason for this is to let the taste of the dried shallots soak into the chicken soup thoroughly, and also to prevent the chicken soup from having a peculiar smell, so first let the rice wine volatilize for a while to take away the peculiar smell.

When cooking sea cucumbers with scallions, some people like to change the knives for sea cucumbers. For example, some old men who competed with Xu Zhuo now cut them into shreds, cut them into strips, and changed them into hob blocks.

The advantage of changing the knife is that it is convenient and delicious. It can display more patterns when arranging the plate, and it is more convenient to eat.

It's just that once the knife is changed, the extravagance of the sea cucumber will be lost.

As a high-end dish, sea cucumber with green onion is not only the taste of sea cucumber, but also a sense of pride.

In the past, those who could afford sea cucumbers were all proper nobles.

Noble people eat sea cucumbers whole, but eating them cut up is too petty and doesn’t fit the temperament of noble people. Therefore, in the traditional method, sea cucumbers with green onions are cooked whole.

But now chefs always like to play tricks, and restaurants also like to reduce costs, so it is gradually popular to cut and cook.

In this way, it is not only full of weight, but also convenient to make, and it can also be creative on the plate, which can serve multiple purposes.

But in this way, the label and characteristics of the dish of roasted sea cucumber with green onions are lost, which makes it appear nondescript.

Every dish actually has its own label. Just listening to the name can evoke the impression of this dish in my heart.

Some are homemade, such as hot and sour potato shreds and tomato scrambled eggs.

Some are fresh, such as Longjing Shrimp, Pine Nut Corn, and Cucumber.

There are also some names that take a lot of time to listen to, such as Wensi Tofu, Jiuzhuan Dachang, etc.

However, when the label of a certain dish is torn off, it means that the dish loses its essence and cultural temperament.

In normal times, there is no need to think about these vain things, and it is not sad when people come to restaurants to eat, they don't think so much.

But the seven judges here today are very concerned about this aspect.

At their level, money and fame have nothing to pursue, they just want to pass on Chinese food.

At this time, if you play tricks and innovate, will they give you high marks?

A cooking competition is a matter of watching people order dishes. When cooking, not only the color, smell, but also the acceptance of the judges must be considered.

If all the judges are Cantonese, you come up and cook a Geleshan spicy chicken without saying a word, and let the judges eat chicken diced from the chili pile, will they give high marks?

So Xu Zhuo felt inexplicably relieved when he saw those old men cutting sea cucumbers, but then he felt a little sentimental.

Everyone likes to talk about inheritance. At the last union meeting, these old men also made speeches about inheritance, but no one really paid attention to it.

At most, they are looking for a successor for themselves to let them pass on their skills, but no one thinks about the inheritance of the entire industry.

Take the dish of roasting sea cucumbers with scallions as an example. These old men in the provincial capital have already made it a habit to modify sea cucumbers, and his apprentices will naturally follow suit.

At the end of the development, how many people still remember that this dish does not need to be changed?

Throwing away the correct way and passing on the crooked way, this...

Is it also an inheritance?

"Ding! The host is worried about the difficulty of culinary inheritance, and triggers the main task [Regular Cooking Course]. For details, please click on the task panel to inquire."

Xu Zhuo: ...

I'm just thinking wildly, can this also trigger the mission?

Then if I want to revive the era of high martial arts with spiritual energy now, can I also trigger related tasks?

He really thought about it for a while, but the system didn't respond at all.

It took about 5 minutes to blanch the sea cucumbers. Before the time was up, Xu Zhuo had nothing to do, so he changed his mind and entered the system.

Now that a new mainline mission has been opened, let's see what's going on.

Main task: standardize cooking courses.

Task details: The host is asked to formulate a standard and traditional production method based on the characteristics of the dish, and formulate it into a cooking tutorial.

Mission Rewards and Punishments: Before the completion of the main task [Inheritance of Central Plains Cuisine], every time the host develops specific tutorials for ten dishes, a random skill or C-level signature dish will be rewarded.

Task time limit: within three years, depending on the progress of the task [Inheritance of Central Plains Cuisine].

Task prompt: None.

After reading it, Xu Zhuo smacked his lips. Recently, he hadn't cared about the main task of the inheritance of Central Plains cuisine, so the dog system has been overweight?

The task of inheriting Central Plains cuisine is to use the influence of the culinary industry association to find a suitable university to cooperate with and set up a major in Central Plains cuisine.

However, the influence of the federation is still very small now, and Xu Zhuo is not in the mood to go to the university to discuss cooperation. It feels like there is nowhere to start with this matter, so he has not followed up.

Now after getting this task, you can start to formulate some courses first, which can not only exchange for rewards, but also show your sincerity when discussing cooperation.

Well, after the Spring Festival, I will start to develop the tutorials for the cooking class.

After making up his mind, Xu Zhuo came back to his senses. The sea cucumbers in the pot were almost blanched, so he took them out and put them aside for later use, while pouring out the chicken soup.

Then turn off the heat of the steamer and let the scallions simmer in the chicken broth for a while.

After finishing these, he set up the frying pan, first greased the pan with peanut oil, then poured scallion oil into the pan, and began to cook sea cucumbers.

The first step of roasting sea cucumber is to fry the sugar, this step is not difficult, Xu Zhuo is familiar with it.

Sugar color is used to color sea cucumbers. Compared with soy sauce, sugar color is more rosy and shiny, and the color of sea cucumbers will be better.

Moreover, as a dish known for its tossing, sea cucumbers with green onions are not particular about using soy sauce for coloring.

After the sugar in the pot melted, there were big bubbles and then small bubbles. When the small bubbles gradually disappeared and the syrup in the pot had turned maroon, Xu Zhuo poured the sea cucumbers into it.

"Zi la..."

When the sound of oil bursting, Xu Zhuo used a spoon to quickly stir-fry the sea cucumber twice, so that the syrup was evenly hung on the sea cucumber, and then poured pork bone broth into the pot.

The rich aroma immediately wafted out of the pot, Xu Zhuo poured two spoonfuls of sugar into the pot, then covered the pot and started to simmer.

Putting sugar first is to make the sea cucumber taste sweet.

After this step is done, Xu Zhuo is basically sure of winning, because his method is the most traditional and the most cumbersome.

In cooking, tedious steps are actually not a bonus item, but when it comes to the dish of roasted sea cucumber with green onions, no matter how cumbersome it is, it can even be said that the more tedious the better.

While waiting for the pot to simmer, Xu Zhuo took the scallions out of the steamer, then took them out and put them in a colander to control the water.

The scallions hung out of chicken soup, not to mention eating, even if they smell, they have a mouth-watering fresh fragrance.

The sea cucumbers in the pot had to be stewed for more than 10 minutes. Taking advantage of this time, Xu Zhuo picked out some small rapeseed and planned to blanch them for serving.

When he was picking small rapeseed in the side dish area next to him, the fried sea cucumber with scallions made by an old man was already out of the pan.

But I don’t know if it’s because I don’t cook often or because there are too many people, the old man was just about to pour the juice after placing the sea cucumber on the plate, when he suddenly shook his hand and poured the sea cucumber juice on the outside of the plate.

Originally, this was nothing. When everyone missed, Cui Yong and Jiang Dabiao who were sitting in the audience saw it.

then……

"Fuck, this trick is great!"

"The old man is really a hero, just as good as he was back then, awesome!"

The booing of the two made everyone sitting in the audience burst into laughter, even Yu Peiyong and others in the judging panel were also amused.

Barrages were flying in the live broadcast room.

"Which kind of expert is this? It's too bad, isn't it?"

"From the beginning to the end of the whole audience, that's what makes it more exciting."

"However, I still want to watch Lao Meng interview Boss Xu. The interaction between the two is interesting."

"Let's break up, Boss Xu and Lao Meng are impossible..."

No one expected that the first joke in this competition would be booed by the audience.

Everyone was relaxed, only the old man who missed was furious.

He pushed the plate in front of him forward: "On such a solemn occasion, there is such a phenomenon of disrespect, I quit, it's no match!"

Ok?

At this moment, the judges and the people in the audience were stunned. Jiang Dabiao lowered his head and asked Cui Yong in a low voice: "Are we going too far?"

Cui Yong smiled, got up and rushed to the stage and said: "You missed yourself but forbid others to laugh, what kind of reason is that?

I heard that the reason for this competition is that you are jealous of the position of the vice president. If you have this thought, if you want to use it in cooking, will you miss it?

As a human being, you have to show some face. You can't always think about relying on the old to sell the old just because you are old, and spend every day trying to play with your mind. Is it interesting? "

The old man saw Xu Zhuo's approach and knew that he couldn't compete, so he wanted to use the problem to play and withdraw from the competition, but Cui Yong refused to give this opportunity.

He made several old men on the stage blush like a cannonball, and then walked out of the auditorium gracefully.

Smoke a cigarette, calm down, and then drive to Sifang Restaurant to wait for the celebration banquet.

Last time when peony jelly was served, it was this group of old men who played tricks behind their backs, and this time they were the ones making a fuss again.

Although both times will end in failure, you can't keep focusing on dealing with them, right?

So Cui Yong didn't hold back his temper, and lashed out at these old men.

He was very happy, but the old men on the stage were a little...

Come down, it's tantamount to acquiescing to Cui Yong's words. With so many people watching, and it's still live broadcasting, I'm afraid that his reputation will be stink.