gourmet restaurant

Chapter 766 Cooking

The sparring has officially started!
Ren Pengcheng and Yang Kaizhong stood separately and began to process the ingredients.

This discussion is not a competition, and there is no part of selecting ingredients, because the ingredients are prepared by themselves.

Is it fair?It's actually fair.

This level of discussion is sometimes more than just cooking.Although the level of cooking skills is fundamental, the quality of the ingredients has an important influence on me.

The taste of the food is king, the most intuitive thing in the mouth of the diners is the taste of the food. Sometimes it is difficult to compare the cooking skills, but the taste of the food is good.

This is different from the culinary competition. The culinary competition is to eliminate other influences as much as possible, so that the chef's culinary skills can be displayed most intuitively.Because cooking competitions are the best cooking skills.

But the competition between Ren Pengcheng and Yang Kaizhong is everything, it is a chef's comprehensive ability, and cooking is only a part of a chef, not all.The preciousness of the ingredients that a chef can obtain also reflects the strength of the chef from the side.

For example, many people are unwilling to cook for ordinary chefs when they get precious ingredients.For fear of spoiling this precious ingredient.Therefore, chefs who can obtain precious ingredients must have been recognized by others for their cooking skills.

Now Jiang Yang doesn't have that ability, it's very difficult for him to get precious ingredients.Although he is a master chef, it doesn't mean that everyone knows and recognizes his cooking skills.The master chefs who are also members of the Chefs Association will not help Jiang Yang spread the blame everywhere for free.

Both of them used extremely precious ingredients, so they handled them carefully, and they couldn't be too careful with the more precious ingredients.Because often precious ingredients represent the easier to be damaged, just like porcelain, if you are afraid to use too much force quietly, it will be damaged.

The movements of the two were not fast, and could even be said to be a little slow.Even compared to those chef apprentices who have not yet graduated, they are still a little slower.

But none of the people present were impetuous, and no one thought that the cooking skills of these two people were not good.Everyone calmly watched the movements of the two of them carefully.

Jiang Yang is very close, and with his good eyesight, he can see all the details carefully at the moment, which is much luckier than those behind.Jiang Yang once again admired Lin Yong's wisdom.

The actions of the two of them handling the ingredients are very worth learning. Some of the skills seem not difficult, but they are better than whimsy.In fact, that's what it's all about, but it's hard to think about it when there's no point.This is the condensation of the wisdom of the predecessors.

Yang Kaizhong held a large yellow croaker, and used only two chopsticks to clean out all its internal organs. The fish processed in this way was intact on the surface, but in fact, the inside had been cleaned.

This does not seem very complicated, as if you can learn it by just looking at it, but it is not.Use two chopsticks to dig out the internal organs in the belly of the fish. The first point is that you must be familiar with the structure of the fish and where you can dig it out.And the force should not be too strong, the belly of the fish is easy to break, if it is poked crookedly or the force is too strong, the integrity of the fish will be destroyed.

Jiang Yang read it with gusto. As a chef, he can't learn it just by looking at it, but he can practice it in the system space after he understands it!

On the other side, Ren Pengcheng was also dealing with a very special kind of chicken.The chicken is about 60 cm in size, with a purple beak, orange-red wax at the base and covering the nostrils, dark orange-red tarsus and phalanx, white and compact feathers all over the body, and well-developed and upturned tail feathers.

Most people can't recognize what kind of chicken it is, but Jiang Yang, who has known some unusual ingredients for a long time, can tell at a glance that this kind of chicken is called Tianshan snow chicken.

This is a rare bird of China. In the early years, it was all wild. It was rare and extremely precious, but now it has been tamed and can be raised artificially.It's just that this kind of chicken is rarely seen in the vegetable market. You may have eaten it, but most of you have never seen it.

The one in Ren Pengcheng's hand is not a wild chicken, but a artificially raised Tianshan snow chicken, but it is not an ordinary artificially raised chicken.This is to choose a suitable place on the Tianshan Mountains and breed them in a way that simulates a wild environment. They eat grass seeds and flowers and drink snow water from the Tianshan Mountains. The cost of breeding is extremely high.Its taste is better than wild Tianshan Snow Chicken, and it is safer after vaccination.So, this chicken is pricey.

Ren Pengcheng's method of handling chickens is not complicated, that is, after killing the chickens, drain the blood from the chickens, and then remove the feathers from the chickens.Ren Pengcheng was very careful about the hair removal step. In addition to the large feathers, Ren Pengcheng also used tweezers to remove the small and difficult-to-remove fluff one by one.After taking out the internal organs and cleaning them, Ren Pengcheng slaughtered the chicken into small pieces.

Yang Kaizhong also took care of the big yellow croaker.His large yellow croaker is a wild large yellow croaker, which is extremely precious. Although it is not the top-notch big one, it is not too small either.

The ingredients of the two are precious ingredients, whether it is Tianshan snow chicken or wild large yellow croaker, they are all valuable, and of course the taste of the ingredients themselves is more outstanding than ordinary ones.

After processing the ingredients, it’s time to start cooking.

Yang Kaizhong stuffed various ingredients into the belly of the large yellow croaker, such as ham, lean meat, dried scallops, shiitake mushrooms, winter bamboo shoots, etc. There are dozens of ingredients, and the amount of each ingredient is different, which seems a bit special proportion.After stuffing these ingredients in, Yang Kaizhong closed the mouth of the big yellow croaker and put it on the steamer to steam.

Ren Pengcheng cleaned the blood from the Tianshan snow chicken, and simply marinated it with rice wine to remove the fishy smell of the chicken.Start the pot on high heat, put the chicken into the hot oil, stir fry quickly, then add the two vitex green peppers, pickled red peppers, dried peppers and various condiments, and stir fry vigorously.

Not long after, the dishes for both of them were ready.

Yang Kaizhong took out the dish he cooked from the steamer, and Ren Pengcheng also put the fried chicken on a plate.

The last step is to set the plate.

A good chef needs to be full of color, fragrance, and color. Sometimes the color alone cannot reach the level of mouth-watering pleasing to the eye. At this time, it is necessary to rely on the later arrangement to make the dishes look good.

High-end presentation, in addition to making the dishes stand out in color, can also be sold at a higher price...cough it sells better.

Don’t underestimate the post-stage presentation of a dish, it’s equivalent to the post-editing of a photo. For a photo, it’s self-evident how important photo-editing is.

Both Yang Kaizhong and Ren Pengcheng displayed their deep skills in arranging dishes. Although they only added a few simple decorations, they transformed the two dishes, making them more attractive and more appetizing.

After the two of them finished the two dishes thoroughly, Yang Kaizhong said, "How do we decide the winner?"

Ren Pengcheng was silent for a moment and said.

(End of this chapter)