togophonebook Chapter 149
Chapter 149
Chapter 149 Sauerkraut Fish
When this word fell, representatives of each group stepped forward to draw.
There are a total of 24 people in the Luyang cuisine group, and Tao Ranting’s joining is obviously the most prestigious person in this group.
Tao Ranting reached into the box casually and took out three pieces of paper. After opening it, he saw that there were three dish names written on them.
The first one is called sweet and sour carp.
The second one is called Jiu Zhuan large intestine.
The third one is oily and double crisp.
They are all famous Qilu dishes.
When the chefs of Lu Yangyang saw these three dishes, they couldn’t help but nodded secretly, a dignified look flashed in their eyes.
Because the more famous the dish, the more the chef’s skill is tested, even if one detail is wrong, the taste is quite different.
For example, the first dish is called sweet and sour carp.
This carp is not a common farmed carp, nor is it the kind of carp that is flooded in the south. It is the famous Yellow River big carp. It is very expensive. Once it is done, it is especially delicious.
But if the material is wrong, it will be very different.
At the same time, other groups of Sichuan and Cantonese cuisines have also chosen their own cuisines.
Each of the eight major cuisines has its own characteristics and tastes. Some are spicy, some are salty, some are sweet, some like stir-fry, some like steam, and the cooking methods are different.
“Well, from now on, each group has one hour. All contestants need to make their own three dishes within one hour. If they don’t make it within the specified time, they will be eliminated automatically. Everyone can here we go!”
The host’s voice came again, and the chefs standing in front of the stove were suddenly busy.
For a chef, cooking several dishes at the same time is also daily.
After all, in a restaurant, in the face of huge demand, it is impossible to prepare one dish one dish at a time. The ingredients for several dishes must be prepared at the same time. To ensure that each dish is cooked in full color and flavor, it is necessary for the chef to understand each dish. The program is well-knowledgeable and easy to come by, and once the weather gets worse, it can be a thousand miles away.
And this also involves the question of how to allocate time.
Others have begun to prepare materials in a hurry, but Chef Tao Ranting is not in a hurry.
Sweet and sour carp.
Nine turns of the large intestine.
There is also oil burst double crisp.
These three dishes are all trivial to him.
He is very good at oil burst double crisp especially.
This dish was originally a Shandong dish. During the Qing Dynasty, when Lu Chu entered Beijing, it gradually became popular. After continuous improvement, it became one of the famous dishes of Cuihua Building, one of the eight buildings in the capital.
Even the famous poet Yuan Mei has been recorded in “Suiyuan Shidan”.
The famous scholar Liang Shiqiu highly praised this dish in “A She Talking about Eating”.
“Hehe, don’t you know the Eighth Building in Beijing well? I will show you today!”
Tao Ranting sneered before preparing materials.
In order to ensure the freshness of the ingredients, even the carp is alive. He first processed the carp and marinated it with spices.
However, due to ecological reasons, the Yellow River carp is very rare today. The carp used here is only the carp wandering in the Yellow River, not the real Yellow River carp.
After dealing with these, he started to deal with the large intestines, as well as the chicken gizzards and pork belly needed for the oily double crisp.
Lu cuisine likes to stir-fry in big oil, and the taste is salty.
But these three dishes, one is sweet and sour, the other is salty, and the other is oily and crispy, each with its own characteristics.
Ye Yunsheng and Jiang Huai, who were sitting on the judges’ bench, couldn’t help but feel a little curious as they watched more than a hundred chefs show their talents.
Jiang Huai looked at Shi Feng and Ye Yun,
“You guys, should we go and take a look?”
“sure!”
Shi Feng thought it was boring to sit, and with so many shots, there was no room or opportunity for what he wanted to do. It would be better to look at the skills of these famous chefs in the country.
Therefore, Shi Feng accompanied Jiang Huai and Ye Yun to give birth to two seniors and began to step down to observe.
They first came to the Sichuan cuisine group, one of the eight major cuisines.
Sichuan cuisine is mainly spicy in taste, with diverse dishes, fresh and mellow in taste, to make good use of spicy seasoning. Such as fragrant, spicy, spicy, tangerine peel, pepper, strange, hot and sour flavors. The most famous one is Sichuan-style hot pot.
And this group, the three Sichuan cuisines selected are:
Pickled fish.
Spicy chicken.
Couples lung tablets.
Jiang Huai is good at Sichuan and Hunan cuisine at the same time, and he feels proud of seeing these younger students in the Sichuan cuisine group.
Because, in this competition, the Sichuan cuisine group has a total of 28 people, which is the group with the largest number of people among the eight groups. To a certain extent, this also represents the brilliance of their Sichuan cuisine.
“These three dishes are representative of the top ten famous Sichuan dishes.”
Jiang Huai said with a smile,
“Two, look at these chefs, which one is better?”
These words were obviously intended to deliberately test Shi Feng and Ye Yun to give birth.
Ye Yunsheng shook his head helplessly, looked at one of the middle-aged men, and said with a smile,
“Look at that chef named Luo Xiangran, who is very good at knife skills.”
“Oh?”
When these words came out, Shi Feng and Jiang Huai also looked at Luo Xiangran.
At this time, Luo Xiangran was preparing materials for pickled fish.
Sauerkraut fish is mainly based on large grass carp, and if you want to make this dish, the knife is very sophisticated. Need to cut the huge grass carp into countless fish fillets.
Too thick has a bad taste, too thin and easy to cook, but this is like a natural slice, the fish fillets are of uniform size and quality, and the thickness is just right. The knife is really good.
Ye Yun couldn’t help but nodded secretly.
“Looking at this craft, I have at least ten years of experience as a chef. And the cooking procedures and techniques are very skillful!”
Although Ye Yunsheng only specializes in Cantonese cuisine, he has some understanding of major cuisines and can’t help but nod in praise.
“The knife is really good, but there are still some problems with his program. The sauerkraut fish he made is hot and sour but unpalatable.”
Shi Feng shook his head and said his thoughts.
After all, he is the one who owns the “China Recipe Collection”, and he naturally knows these famous dishes.
When Shi Feng’s words fell, Ye Yunsheng and Jiang Huai were both slightly discolored.
They had seen Shi Feng’s power yesterday, but yesterday it was only information related to the Eighth Building in Beijing, but now, is it because this kid is also familiar with Sichuan cuisine?
Jiang Huai frowned and said with a smile.
“I wonder if Teacher Shi has any ideas?”
He has been operating Sichuan cuisine and Hunan cuisine for decades, and he has grasped every famous dish in his hand.
Luo Xiangran’s procedure just now, he saw it, and there was almost no problem. Why did Shi Feng say that there was a problem with the procedure, and it also affected the taste?
“Sauerkraut fish, in addition to fish fillets, kimchi and this soup are also very important!”
But after listening to Shi Feng’s serious analysis,
“Many chefs just focus on the fish fillets blindly, but ignore the two important factors of sauerkraut fish soup!”
When Jiang Huai heard the words, he couldn’t help but nodded secretly.
Shi Feng continued,
“Not to mention whether there is any problem with the preparation of sauerkraut, just say this fish soup, he just put the fish head in it, but ignores the fish bone. As everyone knows, the bone is the soul of this soup, and only slowly When the essence is boiled out, the fish pond is extraordinarily tender and nutritious!”