Dare to cook

Chapter 201 The Inheritor of Confucian Cuisine
In the main venue of Tangdao Bay, there were endless noises, discussions, and praises.

Because of Yao Yu's unreasonable flying show, the enthusiasm of the audience in the main venue was instantly detonated.

Not to mention the audience, even the many celebrity chef contestants and all the masters of the jade food list were shocked by Yao Yu's operation... mouth shut.

It is not too difficult for chefs to throw ingredients into the air and then cut them with a knife.

As long as you do some targeted training and master the strength and angle, you can still cut a carrot, cucumber, pumpkin, etc. in mid-air.

However, if you want to achieve Yao Yu's level, you can cut seven or eight kinds of ingredients into the desired size in an instant, and then use a plate to firmly catch these cut ingredients...

This kind of thing...

It's simply not something normal humans can do!
The chef is not a martial arts master.

Even martial arts masters may not have such good eyesight and reflexes.

Even a Hongmengbang chef who is at his peak would not dare to play such tricks in public.

"Yao Manzi... this guy is simply not human!"

In the audience, Zhu Xingchen, Chu Huangyou and others swallowed hard and said with emotion.

Next to Zhu Xingchen, Yang Rui and Chen Li, who were sitting side by side, were full of excitement.

The two of them made up their minds that Yao Yu must teach them this pretentious skill after the famous contest is over.

On the field, Yao Yu, who caused a sensation, was not disturbed by everyone's reaction.

In fact, Yao Yu's previous actions were all subconscious.

He didn't think much about it, but because he wanted to make a first-class tofu, he thought of his second uncle, and then he suddenly had a strong desire to make this dish better.

Thus, Yao Yu exploded.

With the help of the system's blessing, people caught off guard and installed a big beep.

After cutting the ingredients, Yao Yu immediately poured the bamboo shoots, mushrooms, sea cucumbers and other accessories into the pot and quickly fried them.

After frying the ingredients, Yao Yu evenly spread the ingredients on the cut tofu.

Then, sprinkle with sesame oil, sprinkle with salt-added broth, and spread a layer of raw ham slices as thin as cicada wings, then put the whole plate of tofu into the steamer to steam for half an hour.

Half an hour later, the steamed tofu is finished, sprinkle with a layer of chopped green onion, and this first-grade tofu is ready.

When Yao Yu made Yipin Tofu, the original soup of Yipin Bazhen Cup was also boiled in place.

In addition, the Kongfu Fairy Duck is also steamed.

The steak that has been cooked slowly in the iron pot has also been braised and is ready for the final steps of cooking.

The competition, unknowingly entered the final sprint stage.

Except for the Yipin tofu that has already been prepared, there are still many complicated processes left in the other four Confucian dishes.

At this time, the game time left for the players was less than 10 minutes.

Let alone Yao Yu.

Lu Chenyu, Wu Zhongliu and several other contestants were also very busy.

It takes four hours to prepare five complicated Confucian dishes, which is a very difficult test for the contestants.

Although, the chefs who can reach the top eight are all the best young people in the Chinese culinary world.

However, precisely because of this.

Only then did they know that some cooking procedures cannot be omitted anyway.

Once omitted, the taste of the dishes will inevitably drop to a higher level.

Once the taste of the dishes drops.

The game is bound to be lost.

Therefore, they can only compress the time of each necessary process as much as possible, and dare not directly remove any process.

Time, like the sand in an hourglass, is passing at a speed visible to the naked eye.

Yao Yu, Lu Chenyu and the others are processing ingredients faster and faster.

All the players are highly concentrated, racing against time.

When there were only [-] minutes left in the whole game, Yao Yu finished the Kong Fu Sauce Steak.

With only 9 minutes left on the clock, Yao Yu finished loading all the first-grade eight delicacies cups from Kong Mansion.

There are only 7 minutes left, and the cooking process of Kongfu's Fairy Duck is all over.

In the end, it took Yao Yu 4 minutes to pour the fried fish fillets and prepared Gorgon sauce into the pan for quick frying.

After a while of skillful stir frying, the aroma is overflowing, and the Kongfu Jiaoyu with a slightly sweet and sour taste is also fresh out of the pan.

Yao Yu and the other seven contestants finished all the dishes almost simultaneously with only two or three minutes left in the competition.

With a sound of "clang", the bell of the main venue rang, and the game time was completely exhausted.

When the bell rang, the contestants had to stop regardless of whether they had finished or not.

"The competition is over, the contestants stop. Let the judges comment on the dishes of the contestants!" The referee said loudly after the bell rang.

As soon as he finished speaking, more than a dozen slim waiters in cheongsam arrived and brought the dishes prepared by Yao Yu and others to the judging table.

Today's judging lineup is much more luxurious than the lineup of previous competitions.

In addition to the original five unicorn list judges, starting from the quarterfinals, there was an additional Hongmeng list grandmaster judge in the jury.

Except for Yao Yu and Lu Chenyu, everyone else was a little nervous when they thought that the dishes they cooked would have to be tested by the Hongmeng Bang Grandmaster.

Today's judging table is also very big.

Eight contestants, each with five dishes, were all placed on the judging table according to the group, which looked spectacular.

The Hongmeng list judge for this competition is Zhang Haiwang, the honorary vice president of the Federation of Kitchen Associations.

The so-called honorary vice president is the kind who only acts in name and does nothing.

Zhang Haiwang is a native of Qufu.

Back then, the old man’s mentor was the most famous inheritor of Confucian cuisine in the last century.

Time flies, Zhang Haiwang's mentor has long since passed away.

However, the essence of Confucian cuisine has been inherited by Zhang Haiwang.

In the Chinese culinary world, Mr. Zhang Haiwang is also the veteran chef who has the most say on Confucian cuisine.

The organizer of this competition invited him to be a judge, which was a perfect fit.

Zhang Haiwang smiled warmly, but when he actually commented on the dishes, he was very strict.

At this time, the dishes cooked by the contestants have been placed on the table.

Zhang Haiwang just led the other five judges around, smelled the smell carefully, and fiddled with the soup on the plate with a small spoon, and judged that Ling Zhaochi, Shen Qiuming, Li Boju, Ji Xun, Bai Yuanchu The Confucian jiaoyu made are all unqualified.

These five chefs can be said to be the best young chefs in China.

Except for Li Boju who just made his debut this year, the other four are well-known, and they can be called legends among their peers.

However, in the eyes of the masters of Hongmengbang, the Jiaoliuyu they cook is actually a substandard dish? !
As soon as Zhang Haiwang said this, he immediately caught the attention of countless audiences.

Ling Zhaochi, who was named, was the most impatient, and subconsciously retorted:

"Impossible! I have read the Confucian Cuisine Encyclopedia collected by the Culinary Association. This Jiao Liuyu is completely cooked according to the recipe of Confucian cuisine! How could it be unqualified!"

(End of this chapter)