Food Circle Plug-in Emperor

There is a saying in the gourmet circle: "There is no feast without a knife".

Meticulous knife work can make the ingredients present a unique and extreme beauty, so that the deliciousness and shape can be perfectly unified.

The prepared shredded dried tofu in front of me can be cut into this shape, requiring the contestants not only to be as careful as a hair, but also as bold as a tiger.

And looking at the right hand holding the kitchen knife, it can be seen that the player's mentality is very stable, and he is calm and unhurried when cutting.

Shown on the big screen, it is particularly aesthetically pleasing to watch, but at the same time, it is common practice to see knives rising and falling.

The whole process of preparing dishes is really smooth and smooth.

And it's not over yet.

A fresh and tender carrot is provided in the ingredients.

Only one.

Other contestants are directly used as side dishes, or shredded, or cut into sections, and cooked with chicken legs.

And the player on the screen is clearly ready to find another way.

First use a kitchen knife to cut out a section of the carrot, then hold the section with your left hand, and then use the knife to carve out the bottom petal.

The petals in the first row are very large, and the petals in the first circle and the second circle are staggered. Before carving the second circle, the contestants deliberately rounded the water chestnuts of the carrots, and then started the second circle.

Every time a circle is carved, it must be rounded again before continuing to carve the next circle.

Because the player's operation is so neat, it looks like the carrots are rotating at a constant speed, while the hand holding the knife is shaking up and down slightly.

It was originally a very beautiful thing, but the contestant did not change the knife, but directly held the kitchen knife to perform the carving operation.

In this way, people will observe more carefully and carefully in a mood of surprise and disbelief.

I don't know what kind of mentality other people had at that time, anyway, Liang Jue was observing with a dark mentality of waiting for carving mistakes to appear at any time.

Carving with a kitchen knife, isn't it purely pretentious?

But when a delicate flower with abundant petals was soaked in clear water to preserve freshness, all the audience looked at the big screen dully!

I saw the contestants carving the remaining carrots into flowers one by one. It is obviously not a special tool for carving, but the kitchen knife is used very flexibly. Every tricky angle can effectively use the tip of the knife to carve!

A whole piece of carrot was carved into three exquisite decorative flowers!

This exquisite carving almost attracted the attention of everyone present.

Even the host forgot to propose to change the player's broadcast screen.

The main reason is that the player's operation is so smooth that people can get involved unconsciously while watching.

After the carrot flower is carved, the contestant turns around and puts the shredded dried tofu into the boiling water pot.

His timing for this operation was just right, and someone in the expert review table couldn't help but sigh: "He didn't even look at the pot, he just scooped up the shredded dried tofu and threw it into the pot!"

Others also noticed this, and upon hearing this, they couldn't help but nod along.

If this step of operation is not a coincidence, it is because the player himself has made a prediction in his heart in advance, so that all the operation time is connected just right, and no extra time will be wasted.

And in this way, it also shows that the players plan very precisely in terms of time arrangement.

After the dried tofu was put into the pot, as soon as it touched the water, the contestants immediately fished out all the dried tofu with chopsticks and put them into a large basin filled with cold water.

Once the dried tofu is heated and then cooled, the texture will become smooth and elastic, and it can be well removed by boiling water to remove the beany smell.

Those who are knowledgeable can understand at a glance that this contestant should be a veteran in cooking, and is very experienced in detail operations.

However, what really stunned everyone present was the operation of the contestants when they scooped up shredded dried tofu.

He didn't even have a colander, but directly picked it up with chopsticks.

It's fine to pick it up, and he even shook the water!

The most important thing is that the shredded dried tofu that was cut so thin, after blanching, was squeezed and swung in such a way that none of them broke!

What kind of crazy operation method is this? !

You must know that the dried tofu is already cut so thin that it is easy to break, and after blanching, it is even softer.

The chopsticks go to pick it up, but it keeps on. This must be how amazing the control is in the control of the strength!

All the judges sitting here are expert judges, who can see the key points at a glance, and they can't help but pay more attention to this contestant.

Before everyone finished expressing their emotions, the contestants poured out the hot water that had blanched the dried tofu, rinsed it briefly, poured a shallow layer of water from a bowl into the pot, waited for the water to boil, and put the dry tofu again. The tofu was blanched.

Liang Jue's eyes lit up, and he said aloud, "It's a wonderful step to change the door!"

Hearing that it was "changing the court", the other judges also reacted belatedly.

Changing the door is a method commonly used by master craftsmen when blanching dishes.

For ingredients such as dried tofu, when they are cooked together, they are usually blanched in boiling water first, and then blanched in Maotang for a second time.

To use maotang is to use uncooked broth, and then blanch it again. At this time, the beany smell is completely removed, and the umami taste of the soup is slightly infused.

And this small half bowl of broth used to make maotang was obviously prepared in the middle of stewing the chicken soup for later use.

Because I had seen Fu Yu's operations during ironing before, the host quickly came to his senses.

In the current situation, it is not possible to switch the camera to another player immediately, but it does not meet the requirements of the leader to keep broadcasting the cooking operation of the same person.

What's more, now that everyone is staring at the screen intently, the expert judges have no intention of explaining and evaluating.

When such a shot is edited into a video later, there is nothing eye-catching at all.

Thinking of this, the host hurriedly said: "This contestant's cooking operation is still very interesting. I have seen it before. He is going to use a chicken leg to cook chicken soup, and now he has prepared the dishes. It seems that carrots are prepared. Now that the plate is set up, what kind of dishes do you want to make with the chicken soup and dried tofu? Master Liang, what do you think about this?"

After finishing speaking, he threw the topic to Liang Jue who was concentrating on watching the video.

Liang Jue has senior qualifications and a good personality. He is considered a relatively educated person among the cooks. He is generous in conversation and has a lot of research on cooking.

The words are meaningful and the expression is also in place.

On such an occasion, it would definitely not be wrong to ask him to pick up the topic.

Facts have proved that his choice is very wise.

Liang Jue was questioned by the host, and then he came back to his senses and looked at the camera.

"Pile dry shreds with ingredients, boiled copper pipes with long seedlings, shochu and crystal dishes! If you guessed right, the dish this contestant wants to cook should be boiled dried shredded rice."

Big boiled dried silk?

Hearing the name of the dish, there was a burst of discussion in the auditorium.

Although Dazhugansi is a famous traditional dish, many people here have never heard of it because of its strong regional characteristics.

The host obviously had never heard of this dish, so he cooperated and asked: "Big boiled dried shredded rice? Is this dish a local specialty?"

Liang Jue said with a smile: "It's Yangzhou cuisine, also known locally as boiled dry silk with chicken sauce. Although the ingredients have been replaced, but judging from the cooking method, it should be an improved version of this dish."

It is said to be an improvement, but in fact, because the ingredients and seasonings provided at the competition site are limited, the contestants can only make the simplest version of boiled dry shredded rice.

Dried shredded tofu was used instead of shredded tofu, and the lowest-grade clear chicken soup was used as the base soup.

And while they were talking, on the big screen, the contestants' cooking operations continued.

Liang Jue was still talking about the recipe of the big boiled dry shredded dish, but his eyes were unconsciously attracted by the operation in the video.

And the player's next operation made Liang Jue's eyes shine, and he couldn't help commenting: "This step of rebirth is wonderful!"

"As the saying goes, 'Thousands of stews are not as good as one stew'. Stew with high broth like this, adjust the taste of the stewed chicken soup, put in dried tofu shreds and turn off the heat once it boils. The chicken soup must be covered with dried tofu shreds, and then use The chicken oil is sealed and simmered for half an hour. The shredded dried tofu is almost soaked in the broth, and the taste is soft and smooth, and it is very tasty!"

Du Yingchun, who was sitting next to him, suddenly said: "Oh, is that the phrase 'cook soup instead of dried shredded rice'?"

Liang Jue didn't expect that he also knew this sentence, so he smiled and said, "Yes! That's right!"

While talking, the eyes of the two fell on the contestants who were cooking on the big screen.

The contestants put the blanched shredded dried tofu in the middle of the pre-selected plate, forming a pagoda shape, and set up another pot to fill the chicken soup. After boiling again, pour it directly on the shredded dried tofu.

Although I haven't done the final plate shape yet, I can guess that the three carrot flowers that were specially carved before must be decorated in the end.

Just imagine it, and you will know that it is a very complementary color and shape match.

If it hadn't happened to observe the most critical steps of cooking the whole dish, no one would have imagined that such a delicate and simple dish would have the exquisite cooking operations like Wensi tofu.

They admired it sincerely, and the staff began to bring over the dishes cooked by the contestants one after another, for the experts present to judge and taste.

And the host can finally take this opportunity to introduce the cooking of other contestants.

There are a large number of contestants, and most of the judges just tasted the taste and taste, communicated with each other, and then began to rate each other.

Most of the dishes that were delivered first were stir-fried and fried.

Because the ingredients are limited, the choice of dishes is relatively limited.

Among the dishes delivered one after another, there are many similar dishes.

In this way, there is a clear comparison when scoring, and the players are at a disadvantage.

After tasting several dishes in a row, Liang Jue said with a smile: "The contestants are still very good at choosing dishes, such as the dried tofu cumin chicken strips that I tasted just now, and the spicy stir-fried dried tofu chicken legs are very good. Not bad, very strong flavor."

Other judges also commented.

When the dishes delivered next were either dry-roasted or braised in red, except for some differences in chicken thigh meat or deboned, or cut into pieces, when the similarities in cooking methods and tastes became more and more obvious, the attitudes of the expert judges began to change. become harsh.

This is also an unavoidable thing in the game.

When the judges first tasted, they still had some fresh energy, and their attitude was very tolerant when evaluating.

In the later stage, in addition to the taste fatigue, the stomach is gradually full, and there is not much expectation and demand for food, so the evaluation will focus on the taste of the dishes and the details of the presentation, and conduct strict and systematic reviews .

After tasting another chicken drumstick with dried tofu in smoked sauce, Liang Jue carefully evaluated and rated it, and then rinsed his mouth with the prepared mineral water.

After eating too many dishes with strong flavors, I suddenly remembered the big boiled dried shredded rice dish I saw just now.

He had tasted this dish in other places before, and it tasted very delicious and light. It would be a good thing if he could have a sip of chicken soup to relieve the oiliness.

With thoughts in my heart, there is obviously hope.

And at this moment, the staff brought over the dishes prepared by the contestants.

When it came to the judges' area, the host seriously introduced: "The following dish is boiled dry silk cooked by contestant No. 005 of group b."

Hearing this, Liang Jue suddenly looked up at the staff.

When the other party approached, he watched the plate of dishes he saw on the big screen before being brought over.

The carefully selected deep-bottomed porcelain plate contains shredded dried tofu stacked in the shape of a pagoda, and the bottom of the plate is soaked in clear chicken broth.

And the three carrot flowers that were specially soaked in clear water to keep fresh before were carefully placed on the edge of the plate.

The whole dish looks very elegant.

It may be that there was some anticipation in his heart, but Liang Jue was more careful when tasting.

He deliberately picked up a chopstick of dried shredded tofu, and shook it first instead of rushing to eat it.

This flick was not as random as it seemed, Liang Jue knew how cautious he was just now.

Unroll the shredded dried tofu, then put it on a plate and taste it carefully.

After eating, I specially filled a spoonful of chicken soup.

The soup was still warm because it was served just after cooking.

After entering the hot soup, Liang Jue's eyes obviously lit up!

This soup is very delicious!

And the most rare thing is that there is no fishy smell at all!

Normally, a whole old hen is used for cooking chicken soup, because the fat of the old hen is thick, and the chicken soup will be delicious.

But the current food provided by the competition is only one chicken leg.

In order to achieve the current taste, both the amount of water and the temperature of the fire must be controlled very precisely.

Especially to achieve this level of completely removing the fishy smell, it must be due to the effort that was put into the stir-fry on high heat before cooking the soup.

For example, to what extent can the chicken be fried to add water, and how hot the water is used can stimulate the umami taste of the chicken to a greater extent.

These are personal culinary experiences that can only be understood and cannot be described in words!

This player handled all the details very well, which Liang Jue admired very much, and his impression of him became even better.

Being able to do this shows that the players have really worked hard in private! (end of this chapter)