Chef of the future

The whole scene was silent.

Hmm...Peng Yibei also knew what they were silent about.

The name Lion's Head... is also an enduring meme on Earth.

There is no fish in fish-flavored pork shreds, there is no lion in braised lion head, there is no wife in wife cake, there is no ants in ants climbing trees, there is no donkey in donkey rolling, and there is no pissing beef balls... Cough cough cough, this can be absent.

The translation of lion head, on this planet, is naturally replaced by another beast.

Peng Yibei didn't care how similar the replaced species was to lions - and he couldn't eat them.

But since the translations are automatically replaced, it should be almost the same.

At this time, the staff who went out to get the ingredients came back.

When he came back, he was under the spotlight.

staff member:?

"Hey, it's not to get the lion's head."

staff member:!

He just went to get a relatively rare vegetable.

When I came back, I was frightened, why did I take the lion?

"The name is just for fun. It has nothing to do with lions. It's made of pork."

Stewed lion head is an authentic Huaiyang famous dish.One of the rare delicacies presented by Yangzhou when Emperor Yang of the Sui Dynasty went south on a dragon boat.

At that time, it was called "Sunflower Cut Meat". Later, in the Tang Dynasty, when Duke Wei Zhi of the State of Xun held a banquet, he saw huge meat balls blooming like sunflowers, like the head of a lion. Down.

This dish officially has an alias and spread more widely.

At that time, there was no way to explain the reason here.

The judges instantly understood, well, this situation is not uncommon.After all, the right to name is in the hands of the chef himself.

They also met and invented a dish specially named after their idol.

Choose pork, fat, seven and thin are the best.

Wash the pork, chop it, and… chop.

Two large kitchen knives chopped up with a bang bang bang.

Every strike is so sonorous and powerful, with a big brain, there is a kind of... What he is chopping is his own illusion.

It takes a certain amount of time just to chop the meat into a suitable size and fineness, and everyone who is intoxicated in the skill does not pay attention to the passage of time for a while.

Wash water chestnut, ginger, shiitake mushrooms and green onions and cut into fine pieces.

The swift knife skills made the judges a little... suspicious of life.

I have never seen a knife handle two different types of ingredients, let alone a technology that can make such fine particles with such a large knife.

The point is, so fast.So neat.

It seems that when the knife is drawn across like this, the thing is cut.

Faster and better than a shredder.

Zou Mu, who knew Peng Yibei's ultimate goal, was a little worried.

Such a technology obviously did not come about in a day.

This...wouldn't be the foundation in that world, right?

Can someone learn it?

Is knife work the foundation?

Yes!

Needless to say, those chefs put balloons on nails, and then cut potato shreds blindfolded on the balloons. The balloons will not break, and the potato shreds can go through the eye of a needle.

Which chef apprentice final exam is not a three-color coir raincoat?

It costs 2 knives to cut a cucumber in 120 minutes, and the distance between the 2 knives should not exceed 2 mm.

Here are the basics!

Rao is such a talented person like Peng Yibei, he even invited the neighbors around to take out cucumbers and radishes for the whole family for a week.

But is this in Peng Yibei's teaching plan?

Of course not.

He has experienced how boring it is to practice knife skills.

Culinary idiots in this world, can you calm down and learn knife skills for a year or so (not necessarily learned yet)?

I believe that most of them are ordinary people, ordinary people without such patience.

Fortunately, what Zhinao requires is not that they all become standard Chinese-style chefs.

Just ask for normal dishes, well cooked and good.

Beat an egg white into the bowl, because egg white is needed, this time I did not show one hand beating the egg, but two hands.

He fell down quickly.

The yolk remains in the shell, and the egg white is scored into the puree.

The judges on the scene nodded again. They have encountered many chefs who need auxiliary tools to beat eggs.

Peng Yibei can do this...the result is the same, but it looks pleasing to the eye, with a sense of mastery in control.

A qualified culinary master should rely less on various tools and cook well in an understatement.

Mix all the minces together, add starch, salt, cooking wine (pseudo), pepper (just arrived), grasp it evenly, and beat vigorously.

On the other side, bring water to a boil in a casserole pot.

The meat balls are pounded back and forth in the hands to form a ball and put into the water.

Skim off the froth, add cooking wine, and add some onion, ginger, and garlic spices.

Turn the heat to a low heat and cover with a lid.

Then there is no next action.

"It will be boring for about three hours."

Everyone:!

Several judges looked at each other in blank dismay, no wonder they just said it would take a long time, really... quite a long time.

Three hours for one dish...

But, I'm looking forward to it!

They never had a dish that took three hours to prepare.

And An Ning, in a trance, counted three hours for one dish, and there were still nine dishes left, and immediately understood Peng Yibei's sinister intentions.

He was forcing himself to beg him!

Beg him to feed himself a few bites!

dream!

Hmph, he won't open his mouth even if he's starving to death!

But at this moment, Peng Yibei was distracted for a moment...

Lion head.

On the other side of the earth, every time you do it is a Shura field.

At home, my mom likes stewed in clear soup, my dad likes braised in red, and my brother likes stewed in high soup.

Here in the rented house, Ji Xuan likes stewed clear soup, Han Qi likes braised in soy sauce, and Gu Fei likes crab noodles!

He is the least picky chef.

After Peng Yibei came back to his senses, he found that no one had any objections to his three-hour wait.

No one reminded him to take advantage of these three hours to continue cooking the next dish.

Shouldn't it be...

"Then I'll take advantage of this time to make two more snacks."

As expected, he saw a slightly shocked expression on the opposite side of Du.

Are the chefs here really so dedicated?

"Make a Dongpo cake. Ginger milk is sweet, so eat a salty one to balance it."

I saw several judges showing their signature encouraging smiles at the same time.

Peng Yibei was very curious about what the word Dongpo became after being translated.

Dongpo cake, also known as hollow cake and thousand-layer cake.

There are many ways to do it, and there are several theories about the origin.

Some say that when Dongpo was demoted to Hainan, he was asked by an old lady who was excellent at making cakes but not doing well in business to write a poem to help advertise.Celebrities, good poems and delicious cakes.Naturally, customers are abundant and business is booming.To commemorate it, the locals call it "Dongpo Cake".

It is also said that when Su Shi was demoted to Huangzhou, he was visiting Lingquan Temple in Xishan, and the monks gave him a kind of cake.

This cake is light yellow, crystal clear, as beautiful as ivory, sweet and crisp, and has an excellent taste.The monk said that because there is good spring water in the mountains, there are good cakes.

Of course, Dada left another calligraphy, this time it was a painting.

As the story spreads, it is Dongpo cake.

Peng Yibei felt that it wasn't that one of the legends was wrong, it was very likely that Mr. Dongpo ate two kinds of delicious pancakes in two places.They write poems and draw pictures, and in the end they are all Dongpo cakes.

Anyway, there are quite a lot of ways to make Dongpo cakes.

Not much to say, arrange.

The seasoning only needs: flour, eggs, salt, water, soybean oil, Peng Yibei also added some milk according to his personal preference.

It's so simple that it's touching.

Flour, eggs, water and make dough.

There was a sudden commotion in the judges' seat.

An Ning boy screamed: "This is my grandpa's stunt, how did you learn it!"

Peng Yibei: ...

Kneading dough with hands is a stunt?

Zou Mu obviously didn't expect such a situation, just stood up to explain, then sat down with a smile.

The kid in his family sent a look that should be taken for granted.

"Look at it and learn it."

He really learned it at a glance back then, there is no technical difficulty in it.

"You, you, you!" An Ning was obviously not convinced and wanted to argue.Then he was hit by grandpa again.

"People can learn it at a glance, how long have you learned it?"

"Grandpa! You actually believed him!"

"Oh, then how do you say he learned it? Did I teach it by hand?" He didn't know if he taught it himself?

"He must have learned it after watching it many times." After saying that, An Ning felt too stupid.

But he didn't mean that!You understand!That's not what he meant!What he meant was that this liar stole a lesson!

It's a pity that you didn't steal a lesson here.There is no such thing as self-preservation.

The chef is withered, wishing that everyone can learn from it with a glance.

Peng Yibei's words made the three chefs on the scene immediately think of accepting apprentices.

Then reluctantly let go.The one who can teach this little guy must not be an ordinary person, not to mention, he has already come to take the five-star exam.

I can become a teacher myself.

Emmmmm, you can't be an apprentice, it should be okay to communicate with your peers.

I have several specialty dishes that no one has learned.

Peng Yibei kneaded the dough again and again, feeling a little bit sympathetic to the little An Ning who had already turned into a puffer fish.

It seems... a bit miserable.

Well, there is no need to bully other children too much.After being scolded like this, I am still angry like this.

Starve him for another ten or twenty hours...

I can't bear it.

Let’s forget about this slap in the face.

Peng Yibei raised his head and gave An Ning a smile.Then the bread in his hand changed from six to seven.

The production of Dongpo cake is quite simple.

The most important thing is the kneading technique, strength and ratio of the dough.

Drizzle with soybean oil, sprinkle with salt, roll into a circle, and flatten again.

Do it several times to make the crust more layered.

Add oil and fry.

The smell of frying oil started to play a role, and every time the thin smoke was obviously sucked away by the powerful and silent smoking hood, but the slightest smell was still there like the white fingers of a young girl...

One tick, one tick.

Fascinating and dreamy.

The lion's head simmering next to it does not have such a strong fragrance.

"Fry it with oil..." Several knowledgeable judges immediately became serious.

Obviously, in this world, real chefs never stop exploring.

However, even if they are already chefs, with the blessing of the whole world's gene buff, they are still too clumsy to face some technical things.

Frying, that's a lot to think about.

Just different levels of ingredients and different levels of oil temperature are enough to make them feel at a loss.

Not to mention additional attributes such as "re-explosion" and "paste".

It's not that no one has tried pancakes, and fried noodles.

But no eggs, no oil pastry, no pasting the dead dough and oil...

Can be imagined.

Thinking about it is a disaster.

Under the fiery eyes of the judges, Dongpo biscuits came out of the oven.

With the unique aroma of fried food, the surface is slightly yellow and crystal clear like jade.When the chopsticks touch the skin, the slight crisp sound echoes that the production is quite perfect this time.

"Okay, everyone, try it, be careful it's hot."

The cake is really not big, only about ten centimeters in size.There are seven in total.

The five judges, plus Zou Mu, the one with more, is An Ning.

An Ning happily refused to feed her with a look of "I see through your tricks" - not to eat.

Peng Yibei: Then what are you happy about?

Mr. An next to him continued not to give his grandson any face, and grabbed the cake in front of his grandson—you don't want to eat it for me.

peaceful:! (Looking at his grandfather with extremely hurt eyes.)

Mr. An completely ignored his grandson.You are arrogant and let others coax you?

This kid should be taught a lesson.

An Lao looked at his piece, and after two mouthfuls, there was only half of it left.

Alas, although as judges, they tasted the taste, but the amount was too little.

Mr. An pretended not to see the scorching gazes of the other four judges.

It's his grandson's, what's wrong with him eating it?

Well, but next to him is Ge Lao...do you want to share some?

"Mr. An, this pancake is deep-fried after all, the elderly..." Eating too much is not good.

So Mr. An is confident and confident, regardless of Ge Lao.

Mr. Ge is older and needs to eat less.

Everyone: ………

The rest of the judges can only chew their own food slowly, and the amount of subtle reminders can be a little more.

The appearance is graceful and harmonious like a work of art, the skin is crispy, the inside is soft, rich in flavor, and there is a hint of milky fragrance to set off the original taste of the cake. '

In the sound of chewing.

None of the judges used a knife and fork to cut the scenery.

Take it with your hands, take a big bite, chew the mixture of crispy and soft in the mouth, reluctant to chew, and can't control the operation of your teeth.

Reluctant to swallow, but still very honest, quickly took a bite.

The combination of fat and carbohydrates is what makes people feel happy.

A small biscuit with good color, fragrance and taste directly refreshed the happiness value of the judges.

If the first ginger bump milk can be tolerated, this fragrance is a bit seductive.

The dedicated staff around them swallowed secretly.

Then he cast his pitiful eyes on An Ning who refused to eat the bread.

An Ning still had a strong rejection on her face.

Kid, do you know your eyes tell too much?

To the surprise of the judges, it was Peng Yibei who was slow to make the lion's head just now.

Action quickly up.

A lot of ingredients are set aside to prepare.

I found several pots and utensils.

Moved the lion's head, which was simmering on a small fire, to the farthest stove eye.

I moved my limbs a bit, and that huge kitchen knife turned a flower in my hand, obviously...

"Next, I will hurry up and cook several dishes together."