I am Qinxing No.1

Chapter 111 The Secret of the Lobster (Fifth Watch for Support!)

"You have to win first."

Finally, Huai Liangren was too lazy to pretend: "If you lose, according to the principle of fairness, today's chef will be you.

I want to eat secret egg pancakes, I want to eat jade porridge with lotus root, and I want to eat stewed and boiled fire!I have prepared all the ingredients for you!Hmph, I couldn't eat the porridge you made the day before yesterday."

The morning before yesterday, he originally planned to go to the breakfast department to relive the delicious food, but because he received a temporary notice from the Suzhou Provincial Evaluation Committee, he was required to avoid suspicion as a judge.

This request is not only for Huailiang, all the judges must avoid suspicion before the end of the review of Kyushu Dingshi!
Dong Qishen, chairman of Suzhou Cuisine Association, is really depressed. What is this?Including him, there are only five judges who are qualified to review four-star and above restaurants, and now four of them have become regular customers of Kyushu Dingshi's breakfast department?
If things go on like this, the impact will be very bad. Can other restaurants have no objections?When the time comes, the yellow mud will fall into the crotch, and it will be shit or shit.

In fact, Mr. Dong still has something in his heart that he didn't say. If it weren't for the fact that he is the chairman of the Suzhou Culinary Association, I would have wanted to try that kid's cooking a long time ago.It's good for you, can't you take my old man's feelings into consideration?
"Don't think about it, you can't eat anything."

Zhou Dong replied lightly, holding two glasses of white wine and shaking them gently in his hands.

“As far as I know, there are also four regions in Burgundy, all of which have a history of producing white wine.

The white wines produced by Bourgogne Blanc are the simplest, they have not been aged in oak barrels, the taste is simple, and they can be excluded first.A similar Chablis even has a lime flavor that I don't like, don't you try to confuse me with it"

After upgrading to the perfect level of tasting, countless ingredients, finished dishes, and drinks related information appeared in Zhou Dong's brain out of thin air, forming a harmonious harmony with his taste buds, no need to do homework in advance and ask Du Niang for advice up.

Zhou Dong, who was finally able to leave Du Niang aside in the cold, was unavoidably proud. He shook the wine glass in his left hand and said, "The white wine produced in the Magon region is most likely to be your trap, because the expensive Magon white wine is likely to pass through the oak wood. Barrel aging, as long as it is bottled with this metal screw stopper, is very deceptive.

For example, this cup should be the boutique of Magon White, and it can be perfectly matched with any kind of food, such as fish and shrimp? "

Huai Liang's complexion finally changed, today's plan was originally his treat, cooking for Zhou Dong was not a big deal, but his carefully arranged situation was so easily broken by Zhou Dong, which made him really upset!
There is a kind of resentment that is both born Yu and He Shengliang.

Zhou Dong shook the wine glass in his right hand: "To be honest, I was almost deceived by you just now, but luckily I was calm enough to rinse my mouth with pure water.

It's what I should have chosen, Bernie Chubai!

It has fresh aromas of white mushrooms and truffles 'from the ground up', with hints of cinnamon, toasted almonds and toasted bread as it ages in oak barrels.Meursault in the Côte de Beaune produces the most complex and balanced Chardonnay grapes in the world. The white wine made from it is really the perfect match for lobster! "

Zhou Dong took another sip before putting down the wine glass in his right hand and said, "Although it has been aged in oak barrels, it is still very 'young' compared to those 'old' famous red wines.

If it was a few years older, I might choose another bottle.

Because we all know that 'younger' top white wines are actually the best choice when paired with fish and shrimp.

Lao Huai, I'm done talking, when can I have your lobster? "

The corners of Huai Liangren's mouth twitched a few times: "I'll do it now, you wait!" After speaking, he walked away, as if he was in a hurry to escape disaster.

Looking at the back of the legendary French cuisine genius leaving in a hurry, the corner of Dai Jun's mouth twitched visibly.This is Master Huai, who lost to this harmless young man wearing a jumper and big pants in front of him in only one round?
He personally stripped off the labels on the three bottles of white wine.He can guarantee that if he didn't know it in advance, even if he could barely distinguish Mouton, he would never be able to distinguish Magon Blanc from Beaune Blanche.

You know, that bottle is the best of Magon Blanc, and it has also been aged in oak barrels. Only experienced professional sommeliers can tell the difference.

Dai Jun chuckled twice, took out a gold card from his pocket and handed it to Zhou Dong: "Mr. Zhou, this is the [-]% discount VIP card of our store. Please accept it. If a person like Mr. Zhou can become a member of our store It will be our honor to be your distinguished guest.”

"Well, thank you."

Reaching out without hitting the smiling face, Zhou Dong didn't refuse, took the VIP card and put it in his pocket.Anyway, he would not come to such an expensive place without a treat.Even if you don't come with a [-]% discount, can the food made by these people be eaten?

Baked lobster with French cheese is a dish that needs to be eaten while it is hot, and it must be cooked and eaten now; and the baked lobster made by a Michelin three-star chef must spend more thought and time, and the stuff that the French baked at home Not the same.

So after four or ten minutes, Huai Liang appeared in front of Zhou Dong with a plate in his hand.

"sorry for keeping you waiting."

Huailiang smiled lightly, and gently placed the silver plate covered with the plate cover in front of Zhou Dong. The temporary waiter was about to help Zhou Dong remove the plate cover, but he stopped him with his eyes.

"Zhou Dong, before you start eating this dish, I should give you a hint.

This is not a simple baked lobster, on the contrary, it hides a secret, like a mysterious pyramid, waiting for wise people to discover its story.

Of course, if you don’t have this ability, you can also eat it like an ordinary person, and then praise my craftsmanship, and I will also be very happy.”

"Here it comes again, I knew it would be like this."

Zhou Dong took a look at Huai Liangren. From the moment this guy invited him to dinner, he had planned these routines, right?It's really depressing, you, a Michelin three-star chef, always compete with me, an intern?
Even Dai Jun looked at Huai Liang with a strange expression on his face.Master Huai, what happened?It's just a French-style baked lobster. To put it bluntly, it's just that some efforts can be made on the quality of the lobster and the quality of the cheese.

Moreover, this delicacy is actually made in an oven. As long as there is a high-quality oven, enough high-quality ingredients and a certain amount of experience, even ordinary people can cook very well.

He even thought that he might not be much worse than Master Huai in this dish.Or, the gap is only a blue ribbon medal?
Zhou Dong shook his head, ignored Huai Liangren, the aggressive half-blood French rooster, and lifted the cover by himself.

When this dish appeared, Dai Jun and the temporary waiter suddenly let out an uncontrollable exclamation, and even Zhou Dong's gaze paused slightly.

No wonder this guy has the confidence to challenge me, it turns out he really has a hand.

On the silver dinner plate inlaid with turquoise, a lifelike lobster with beard and pincers appeared in front of everyone.

A few blue seaweed leaves are placed around the shrimp body, and the strong ocean style is immediately blowing away; on the head of the shrimp, there are also two carefully selected small tomatoes, just like the ones in Chinese myths and legends. It's like a dragon's head playing with pearls.

Zhou Dong nodded slightly. After all, he was of Chinese descent, and the presentation of Huai Liangren's dish intentionally combined Chinese elements.

What really surprised everyone was not the presentation of this baked lobster dish, but the ingenious way Huailiang treated the lobster.

Baked lobster can also be regarded as a "big commodity" in French cuisine, basically any French restaurant can do it.

But [-]% of French restaurants just twist off the head of the lobster, cut the lobster in half, pile the shrimp meat on the shell, and finally align the tail of the shrimp with the direction of the head.In terms of appearance alone, it is many times worse than Huaxia's squirrel mandarin fish.

Many proud foreign chefs always criticize Huaxia's dishes as unattractive and inferior to the exquisite presentation of Michelin-starred restaurants. That's because the frogs at the bottom of the well have never seen the real Huaxia cuisine.

The squirrel mandarin fish on the plate can scare them to death. If you don’t ask the price, it’s okay, but if you ask the price, you will be scared to death again.

Huai Liangren’s baked lobster is actually complete. A lifelike lobster is baked into a golden red color lying on the plate, as if sleeping at the bottom of the water. You can’t even see the common side dish onion and many people can’t accept it. Black pepper.

Zhou Dong nodded: "The idea is very clever, it's really good."

Huailiang smiled when he heard the words, and was about to be proud, but saw Zhou Dong pick up the knife and quickly swipe from the neck of the shrimp to the tail of the shrimp, his eyes froze immediately.

"This guy! How did he discover the secret in such a short period of time? I have covered it up very carefully!"

Huailiang's heart is moaning, ever since he met Zhou Dong, he has always been deflated everywhere, let's not talk about choosing white wine just now, you are a little expert at Du Niang, you are awesome!But why this time?He originally thought that this small problem would confuse Zhou Dong for a while, but he didn't expect it to be seen through at a glance.

Zhou Dong slashed with a knife, then turned the back of the knife and knocked on the lobster's neck and tail joint respectively. The whole lobster was like a prop in the hands of a magician, and it was instantly separated from the midline of the neck and tail to the two sides. The snow-white shrimp meat appeared gorgeously in front of everyone.

"This is."

Dai Jun shook his head, feeling that the French baked lobster he made before must be fake!
How did Master Huai do it?He glanced at Huai Liangren as if asking for help, but found that Huai Liangren was staring at Zhou Dong with piercing eyes, as if waiting for an explanation.

Zhou Dong nodded: "It is indeed a very ingenious knife skill. After you unscrew the shrimp's neck, you should use a special knife to carve countless jagged knife edges on the shrimp's back from the inside out, making them look like clothes. snap together like a zipper.

This is a bit like the inner carving knife method I used in the white lotus root. You take out the shrimp meat first, and then use the knife from the inside to the outside, but you can control the blade so that it will not completely break through the outer skin of the lobster.So if you don't look carefully, you can't discover the mystery.

Although very ingenious, as long as you know the trick, you can open it very easily.

This idea is very good. The process of opening the lobster shell is actually a kind of fun, right? "

Huai Liang snorted coldly, but didn't reply.

He couldn't admit that he was indeed inspired by Zhou Dong, could he?
Dai Jun was completely convinced by Zhou Dong at this time, and couldn't help but asked: "Mr. Zhou, but... But Master Huai doesn't seem to use onions as side dishes, nor does he use black pepper? This is too strange."

Zhou Dong nodded and said, "It's really strange that the onions and black pepper that must be used in French-style baked lobster have been discarded?

It seems that your real secret, Lao Huai, is actually in the processing of shrimp meat, right? "

Huai Liangren narrowed his eyes slightly: "Don't worry, you will never understand."

"Hehe." Zhou Dong shook his head: "Are you so confident?"

　Ordinarily, I am an old guy, but I am also excited and nervous because of the launch?Didn't fall asleep until early morning
　　I fell asleep at 06:30, and my head was covered when I woke up at noon.My wife knew that I was on the shelf today, so I took my daughter to celebrate the festival, and then I started to code, and my brain always felt that I couldn’t keep up with it. Therefore, I originally planned to have at least six changes today, but only five changes. Fortunately, this chapter has a lot of words Some, everyone can see it more comfortably.

　　Thank you brothers and sisters, every subscription, every monthly ticket, every tip, every recommendation ticket is my great motivation, thank you.

　　In addition, let’s talk about the change of the update time. Starting tomorrow, the update will no longer be divided into noon and night. It will be released directly after 8 pm, so everyone will be more comfortable watching it, right?
　　In addition, in addition to the guaranteed two changes every day, the light and darkness will be changed from time to time, and they will also be sent out at night.It’s just launched now, and I will add updates according to my control over the plot. If I’m not sure, I’ll start adding updates later. If the plot is smooth, I’ll try my best to add more. What's more, it ignores the plot and rhythm, and even writes directly about collapse. That's haste makes waste, right?

　　Writing food articles also requires a lot of research. I want to write more safely and rigorously.After all, writing a book is a long-term thing, right?
　　After talking so much, let’s talk to everyone, and finally call out again with the cheek, please subscribe, please ask for a monthly ticket, you are the cutest people :)
　　
　
(End of this chapter)