Dare to cook

Chapter 210 A mind-blowing operation (second update)
The competition for the third place in the 2020 class is still going on.

At this point, half of the progress of the game has passed.

However, Yao Yu, who was watching the game from the spectator stand, had already predicted the outcome of the game.

"Ling Zhaochi should lose." Yao Yu said softly as he watched Ling Zhaochi from a distance put the rolled rolls into the steamer.

At the side, Lu Chenyu was startled for a moment, then suddenly realized: "Didn't Ling Zhaochi steam Ruyi rolls with broth?"

Yao Yu nodded.

Steaming ruyi rolls with water is a common practice.

Steaming ruyi rolls with broth is a particular Sichuan-Chongqing practice.

With the skill effect bonus of [A Hole Like a Candle], Wu Zhongliu and Ling Zhaochi's every move could not escape Yao Yu's eyes.

In the process of making Ruyi rolls just now, although Ling Zhaochi fried the prepared fillings until half-cooked, but when steaming Ruyi rolls, he did not use broth instead of hot water.

Don't look at it, it's just such a small difference.

But in the famous chef competition, if there is a mistake in a cooking step, the difference in the taste of the final dish will be huge.

The so-called master's tricks often compete with the subtleties of food ingredients.

Now, Ling Zhaochi has made a mistake unknowingly.

Unless Wu Zhongliu made a bigger mistake in the rest of the game, Ling Zhaochi would not have any hope of a comeback.

On the field, the two steamed Ruyi rolls one after another, and then prepared to make Dengying beef.

Dengying beef is a characteristic Han nationality snack in DZ City, Sichuan and Chongqing.

Dazhou used to be called Tongzhou, so Dengying Beef is often called Tongzhou Dengying Beef.

Also because of this reason, many people who don't know much about Dengying Beef think that this snack is a product of Tongzhou, the capital.

Authentic Dengying beef is very particular about the selection of ingredients.

Generally, only the hind legs and tenderloin of the Xuanhan yellow cattle unique to the southern Sichuan area are used to make this snack.

Dengying beef sold in the market is usually processed and dried, similar to beef jerky, and can be eaten directly.

The reason why Dengying Beef is called Dengying Beef is because this kind of beef slices are as thin as the curtain in a shadow puppetry after being sliced, so it got such a name.

However, the author of the question seems to be deliberately embarrassing the contestants.

In this competition, the organizer did not provide Wu Zhongliu and Ling Zhaochi with processed beef slices.

The only ingredients they can use are fresh Xuanhan yellow beef.

In other words, if Wu Zhongliu and his wife want to make Dengying Beef, they must first turn fresh beef into beef jerky that can be used for cooking within the tight competition time.

In this way, the workload has increased a lot for nothing.

Yao Yu looked at Ling Zhaochi's anxious expression, and without thinking about it, he could guess that he must be scolding his mother in his heart.

Turning fresh beef into beef jerky is a very troublesome process.

Even Yao Yu and Lu Chenyu may not be able to make Xuanhan beef into qualified Dengying beef.

Because, in addition to the manufacturers who specialize in selling Dengying beef jerky, there are a few special chefs who specialize in this skill.

Even many chefs who have lived in Sichuan and Chongqing for a long time are more accustomed to using ready-made Dengying beef for cooking.

Ling Zhaochi and Wu Zhongliu, as the top ten celebrity chefs on the Jade Food List, know how to quickly turn fresh beef into Dengying beef jerky.

First, the beef has to be cut into thin beef slices with a thickness of 0.9-12mm.

Then add the special secret recipe seasoning to marinate.

Next, spread the marinated beef slices flat, and put them in the oven for dehydration and drying.

After drying, burn two pots of oil, one pot of rapeseed oil, and the other pot of sesame oil without other impurities.

Among them, rapeseed oil should be added with spices and burned to 250°-300°.The sesame oil should be heated to about 35°.

Then, spread the beef slices evenly on a wire mesh screen similar to a barbecue grill, first drizzle the beef slices with canola oil, and then put the oiled beef slices in the oven for a second time.

After the second baking, take out the beef slices and lay them flat, and then cook them in the same way, pour the sesame oil on them, and put them in the oven to bake for the third time.

Only by doing this can the chef obtain Dengying beef jerky that can be used for cooking in a short period of time.

Wu Zhongliu and Ling Zhaochi's craftsmanship is not bad.

At least in the case of temporarily rushing ducks to the shelves, they also made good-looking Dengying beef jerky.

however,
They spent a full hour of game time doing this.

Although the two of them were roasting Dengying beef jerky, they also cooked other dishes in a pinch.

However, when they finally made the beef jerky, there were only 22 minutes left in the game.

In just 22 minutes, Wu Zhongliu and Ling Zhaochi had to speed up and complete the rest of the cooking process of Dengying Beef, Stir-Fried Mountain Bamboo, and Husband and wife's lung slices.

The busier you are, the easier it is to make mistakes.

Time passes minute by minute at any time.

Wu Zhongliu and Ling Zhaochi finished the Dengying Beef and Stir-Fried Mountain Bamboo in succession.

However, when Ling Zhaochi was nervously seasoning the couple's lung slices, an unexpected accident happened suddenly.

As we all know, Husband and wife lung slices can be eaten cold or hot.

But whether you eat it cold or hot, you must pour an appropriate amount of special chili oil on the beef and offal on the plate.

Perhaps it was because of time constraints.

Ling Zhaochi was too nervous.

As a result, he, who was pouring chili oil on the couple's lung slices, suddenly shook his hand, and poured part of the chili oil into the Ruyi rolls that had been placed on the side.

When warm chili oil is sprinkled into the Ruyi rolls, the sweet, soft and fresh texture of the Ruyi rolls is completely destroyed.

Ling Zhaochi didn't check for a while, and made such a low-level and fatal mistake.

He turned pale and wanted to make amends.

But just when he turned around to get other clean dishes, Ling Zhaochi accidentally touched the canola oil pot on the stove that didn't have a tight lid.

As a result, the oil pot was dumped, and a large amount of rapeseed oil was also sprinkled into Ling Zhaochi's sautéed bamboo shoots.

Oh...

Game over...

Including Ling Zhaochi, everyone was dumbfounded.

Yao Yu and Lu Chenyu looked at each other.

Wu Zhongliu, who was busy in front of another stove, saw this scene and blinked for a moment.

The ruyi rolls are sprinkled with chili oil, and the fried bamboo shoots are soaked in half a plate of oil.

In such a situation, there is no room for salvation.

There is not much time left in the game, and there is absolutely no possibility for Ling Zhaochi to do another one.

Ruyi rolls and sautéed bamboo shoots that have been ruined in taste can no longer be compared with Wu Zhongliu's meticulously cooked dishes.

In this competition, the judges can no longer declare the winner without tasting.

No one would have thought that Ling Zhaochi would end his journey to the Qualifying Tournament in such a suffocating and dramatic way.

In the audience, many Yushibang chefs were also stunned, shocked by such an unexpected ending:

"Knocking over the oil bottle... this... this is too stupid to lose!"

"I'm thinking, even if it's my little apprentice, he wouldn't make such a mentally retarded mistake. How nervous was Ling Zhaochi just now?"

(End of this chapter)