I rely on food to dominate the two worlds

After Pei Hongfang and Rong Han looked at each other, they announced their results, "Tang Shaoyan, it fits the theme, is full of color and fragrance, and the method is novel, which is very good. Yu Chulin, it fits the theme, and the method is more conventional, and the taste and aura content are also good." Not bad, eight points. Qiu Jing, wrong topic, but all other aspects are fine, four points."

Qiu Jing had already prepared in her heart. Although her score was relatively low, she was already very happy that she was not eliminated immediately. She decided to work hard for the next question!

Pei Hongfang saw that she was not only not hit, but was more motivated, he nodded secretly in his heart, so he continued, "The next assessment will continue, and the title of the second question will be announced."

Rong Han took out another scroll from his sleeve and unfolded it—"Four dwarves raised their heads, raised their forks in the front, and brooms in the back."

It was still a crossword puzzle, Tang Shaoyan thought it was quite simple, because he guessed the answer right away.

"Now, you need to use this kind of ingredients to make three completely different dishes, and the time limit is one hour." This time because the difficulty has increased, so they have a lot more time to cook, "Still put the ingredients you need Write it on a note."

The three of them quickly thought about the dishes they were going to make, and then took a pen to write down all the ingredients they needed.

The handyman still went to get the corresponding ingredients for them according to what they wrote.

The answer to the question is beef, which means that three completely different dishes need to be made with beef. Tang Shaoyan plans to make a stewed beef brisket with tomato, a steamed beef with rice flour, and fried cat ears with black pepper, beef and onion.A soup, a dish, and a staple food are completely different in terms of the type and taste of the dish, and I believe it should fit the theme.

Soon, the handymen brought over the ingredients Tang Shaoyan and the others needed. Tang Shaoyan checked them one by one, and they were indeed very fresh.

The first thing he wants to do is beef brisket stewed with tomato. He chooses beef brisket with fat and tendons. This kind of beef stew is the most fragrant and tastes better.Cut the beef brisket into pieces, and then blanch it in a pot under cold water, so that the blood can be fully soaked and the odor can be removed.After skimming off the froth, the beef broth can continue to stew.

Put carrots, celery, onions, garlic, etc. together in a pan and stir-fry over high heat. In fact, it would be more fragrant to fry with butter. Unfortunately, there is no butter in the cultivation world, so he can only use pork suet instead.Then pour the beef broth into the pot, add rice wine, sugar, pepper, bay leaves and cinnamon, bring to a boil over high heat, then turn to low heat and simmer slowly.When the beef cubes are stewed, pour the fried tomato puree into it. Because there is no tomato paste to enhance the color, Tang Shaoyan stir-fries the tomato puree very thickly, so that the tomato stewed beef will taste thicker and more fragrant.

While stewing the soup, Tang Shaoyan started to make steamed beef with rice flour. This dish does not have high requirements on the parts of the beef, because it needs to be steamed to get a soft and tender taste, so he chose the beef tenderloin.

Cut the beef into large slices, marinate with peppercorns, minced garlic, minced ginger and Pixian bean paste, then soak the rice, drain, stir-fry over low heat until it becomes light yellow, add pepper and salt, break it up and wrap it in Stir in the marinated beef, then put it into a shallow bowl and steam it over high heat for an hour. After it comes out of the pan, sprinkle with chili noodles, pepper noodles, chopped green onion and coriander to complete.

Since the first part of these two dishes was finished, Tang Shaoyan had enough time to make the third dish—stir-fried cat ears with black pepper, beef and onion.

There may be many people who have eaten black pepper beef, but very few people use black pepper beef to fry cat ears. This is a dish specially made by Tang Shaoyan’s father when he was young. Children like cute things, such as cat ears. The staple food is naturally more in line with children's aesthetics.But because the taste is so good, Tang Shaoyan still likes it even after he grows up, and he learned how to make it by himself. Today I just took this opportunity to revisit it.

Knead the dough with flour, then use a rolling pin to roll it into two or three centimeters thick slices, then press the dough block with your thumbs, push it forward one by one, and quickly roll out the shape of a cat's ear.

Pei Hongfang and Rong Han have been staring at Tang Shaoyan's movements all the time. When they saw him rolling the noodles at first, they thought he was rolling the noodles by hand, but they didn't expect him to make the noodles into such weird shapes, which is kind of cute .

Then he shredded the onion, cut the beef into thin and even slices, put the beef slices and shredded onion into a bowl, and marinated them with minced green onion, ginger and garlic for a while.Heat up the oil pan, add the beef slices and stir-fry quickly until the color changes, then add the onion and fry until soft, and finally put the cat's ear noodles that are boiled in boiling water, quickly stir-fry with black pepper, salt, and soy sauce, and wait until the cat's ears are cooked. The ears and onions are all dyed a beautiful brownish red, and they are ready to be cooked.

This time Tang Shaoyan did not finish ahead of schedule, but waited until the last moment when Pei Hongfang announced that the time was up before turning off the fire.

Rong Han and Pei Hongfang didn't take the lead in tasting from Tang Shaoyan's side this time either. After all, his dishes were very strong at first glance. They were afraid that after trying his dishes, they would think that the dishes of Yu Chulin and Qiu Jing would be too few. light.

This time Qiu Jing didn't guess the wrong question again. She made a beef rice, a beef soup, and a cold beef.Beef rice is stewed with white rice and diced beef. The beef is marinated, and the white rice is soft enough and delicious, but I always feel that the two are just barely matched together, and there is no special combination.Although the beef soup is delicious, it is still a bit bland. The cold beef is mixed with onion, ginger and garlic to remove the fishy smell, and soy sauce is added. The beef is also sliced ​​very thin, and the taste is not bad.

After the two nodded slightly, they walked towards Yu Chulin.

Yu Chulin also made beef rice, but his beef rice was fried with beef cubes, onions and rice, and added soy sauce to enhance the color. It tasted better than Qiu Jing's stewed beef rice. , The three ingredients are also combined very well.It's just that this cooking method seems to have a bit of Tang Shaoyan's shadow, and I don't know if he has observed his method.But if this is the case, then Yu Chulin's observation and learning abilities are quite outstanding.

Two other dishes Yu Chulin made were beef and onion soup and fried beef, but his beef and onion soup was added with soy sauce, which tasted more delicious.The fried beef is marinated beef cut into thin slices and fried in an iron pan. The oil is also pork suet, so the taste is also very mellow. His three dishes are obviously better than Qiu Jing.

Finally it was Tang Shaoyan's turn. Tang Shaoyan covered the three dishes to keep warm. When the two examiners came to the front, he opened the lids one by one and let them taste them.

The tomato stewed beef exudes a sweet and sour flavor, and the soup is bright and colorful, just looking at it is very appetizing.Without the slightest hesitation, the two picked up their chopsticks and began to taste.

When the soft and juicy beef enters the mouth, there will be a thick and mellow delicious taste blooming on the tip of the tongue. The fat and lean beef has an excellent taste. The lean meat is crispy and not at all dry, and all the fat in the fat meat has been boiled out. , it doesn't feel greasy at all when you eat it, it just feels as smooth as silk, and it's crispy and fragrant when chewing, it's really delicious.Side dishes such as carrots and celery have become crispy due to the long stewing, and the rich tomato flavor and fresh beef flavor are mixed together, making people want to eat again.

Then they began to taste the taste of steamed beef. The red chili noodles, dotted with green onion and coriander, all kinds of complex aromas rushed to their faces.The steamed beef is crispy and rotten, but still has a flexible taste. The outer layer is wrapped with fragrant glutinous rice noodles. The salty, spicy and spicy taste, accompanied by the strong garlic flavor, is so beautiful that it cannot be described in words.

But they didn’t expect the last fried cat ears with black pepper, beef and onion to make them even more amazing. Black pepper powder is also Tang Shaoyan’s secret weapon brought from modern times. This unique salty aroma is something they have never tasted before. The beef slices are delicious and soft Rotten, the mouthfeel of the cat's ears is full of elasticity, and fully absorbs the taste of the sauce, it tastes delicious.

Tang Shaoyan's three dishes compared Qiu Jing and Yu Chulin. Even if Yu Chulin deliberately learned Tang Shaoyan's cooking techniques and seasoning methods, they were only superficial and could not be compared with the deity's cooking skills.

What surprised Rong Han and Pei Hongfang even more was that he added so many ingredients to the tomato beef brisket, but it didn't affect the content of spiritual energy at all. Although it inevitably contained impurities, it was not as good as Qiu Jing and Yu Chulin. How much more dishes are there.The two looked at each other with seriousness in their eyes.

Being able to control the impurities to such an extent, it is obvious that this young man is using the power of spiritual roots to purify the spiritual food in the process of cooking. This is a method that a third-grade spiritual chef can only master after learning how to make soup. It is really a rare genius to learn this method well.

If Tang Shaoyan knew what the two of them were thinking, he would definitely feel very embarrassed. In fact, he learned some soup making methods from Mr. Chen, and then unconsciously applied them to cooking, which he himself did not realize.

"Qiu Jing scored five points, Yu Chulin scored six points, and Tang Shaoyan scored ten points." The two examiners directly announced the scores for the second round without giving a reason, "Qiu Jing, Yu Chulin, come and taste his dishes .”

The scores of the two of them are so much lower than Tang Shaoyan's, and they must be a little unconvinced. Although their dishes are slightly worse than Tang Shaoyan's in terms of smell and food appearance, they are not so bad. much?After all, the three of them are all at the first level of Qi Refining, so the quality of the spiritual meals they make should be about the same.

So after the two examiners asked them to come forward to taste Tang Shaoyan's dishes, they didn't hesitate at all.

Just waiting for the food to enter the mouth, the expressions of the two people completely changed. They never imagined that there is such a delicious food in this world, and there is such a cooking method.They have never seen these dishes before. The seasoning method is too strong, and a variety of ingredients are mixed. This method should increase the impurities in the spiritual food, but Tang Shaoyan can still produce excellent taste and spiritual power. Excellent spiritual food.Such precise control of spiritual power and excellent cooking ability are indeed incomparable to them.