super fusion

Chapter 92 Rouge Winter Melon
Su Boyang didn't know what Cui Wanfeng was thinking at all, he was just seriously preparing for the next dish.

As for what to cook, Su Baiyang was already thinking about it during the break just now. Since the first dish is a hot dish, the second dish should be a cold dish.

There are many types of cold dishes, and the dishes are also various, but it is not easy to choose a high-grade and simple cold dish among so many types.

Cold cucumber is very simple, everyone can make it, but the dish is almost always in the same shape, so it is difficult to improve the quality.

Cold shredded potatoes are also a popular dish. One of its characteristics is that they are sour and the shape is similar when made. You can make some for normal eating, but it is a bit unsatisfactory if you take it out to participate in competitions.

There are many kinds of cold dishes. Su Boyang thought of them all, but in the end he rejected them all. He wanted to make a unique cold dish, a cold dish that could instantly catch people's attention and make people put up with it after just one glance. Can't help but want to eat cold dishes.

This is a bit difficult, there are many distinctive cold dishes, but not many of them can catch people's attention in an instant, and it is even more difficult to catch people's attention with cold dishes that make people feel the urge to eat .

After thinking about it, Su Baiyang finally chose a very common but very characteristic cold dish-rouge wax gourd.

Rouge winter melon, as the name suggests, its main ingredient is winter melon. The reason why it is called rouge winter melon is because this kind of winter melon cold dish will turn into a carmine color after being made. In addition, the meat of the winter melon itself is crystal clear and tender, so After being soaked in rouge color, this cold dish looks as tempting as if it were carved from colored crystal.

Just do it if you want to. Su Boyang already has an idea in his mind. The next step is to present this rouge winter melon in front of everyone within these 10 minutes.

The winter melon is ready-made, and there is a place next to it where the ingredients are placed. He picked up a smaller winter melon, cut off a piece, and then directly peeled it with a knife.

Peel off the wax gourd skin quickly, and then cut the wax gourd meat into even long strips...

Su Boyang is definitely the focus of the competition field right now. Many people are watching his every move. After all, this guy just made an ordinary scrambled egg with tomatoes, and it was given the highest evaluation by the three judges. It is simply unbelievable. Although in the end Cui Jiuling stepped forward and lowered the score to [-] points, but people knew that the dish would never be just this score. Most of these people still believed in the three judges. And Cui Jiuling is a rich man in the final analysis, but he has eaten more things.

So when Su Boyang just made a move, many eyes on the scene locked on him directly, whether it was the bosses of the major hotels or the reporters present, they all put the greatest attention on Su Baiyang.

Seeing that this guy took a winter melon and cut it up, many people murmured, thinking that this guy can't make a fried winter melon, right?I just made a scrambled egg with tomatoes. If I make another scrambled winter melon that is lower than the scrambled eggs with tomatoes, it will really make people hurt, okay?

Under people's gaze, the kitchen knife in Su Baiyang's hand flashed coldly, and he cut the winter melon into strips in the blink of an eye. Set the remaining winter squash aside.

Immediately afterwards, Su Baiyang brought a handful of amaranth from the side. There are many wild vegetables of this kind, but the ones provided by Harvest Hotel are artificially grown. Even so, it is enough for Su Boyang, because he used amaranth The purpose is not to eat, but to do other uses.

After both dishes were prepared, Su Boyang started to make the soup. It was said to be soup, but in fact the main ingredient was honey.

When choosing honey, Su Boyang still chose acacia nectar. This kind of honey is white and does not cover the color of other objects, but it can be shiny and beautiful when applied to the surface of food.

Taking a bowl, Su Boyang dug half a bowl of honey into it, then added other sweeteners and spices, and began to stir slowly. After the mixing was even, put the bowl aside.

After all these things were finished, Su Baiyang picked up a pot, which is usually used for boiling water, filled it with a small amount of water, and then put it on the gas stove to start boiling.

There is not much water, so it boils quickly. After the water boils, Su Baiyang pours the wax gourd strips that have been washed while the water is boiling, and boils it on a low fire for a while. When the water bubbles, turn off the water directly. Fire, then carefully scoop out the winter melon strips with a slotted spoon and place them on a plate.

The next step is to deal with amaranth, which is also scalded with boiling water, but this time it is not amaranth, but the water used to blanch amaranth. As we all know, amaranth has a great characteristic, that is, it will become soft after being boiled in boiling water. Dye the water red.

After the amaranth is blanched, take it out and throw it away, leaving only a small half pot of red water in the pot.

Su Boyang picked up the plate with the winter melon strips, poured the winter melon strips into the pot and started cooking. After two or three minutes, he turned off the heat and took out the winter melon strips with a slotted spoon.

It's just that when the wax gourd strips were fished out this time, there was a burst of discussion at the scene.

Because the winter melon strips that Su Baiyang fished out this time are no longer white, but a red color, just like the rouge used by girls, and the meat of the winter melon itself is crystal clear. It looks very attractive.

In fact, some people who are sitting here still know the dish of rouge winter melon, but they seldom make it. Today, many people are curious about the recipe of this dish for the first time.

In addition, the rouge winter melon dish made by Su Boyang is indeed very beautiful. The strips of winter melon are cut evenly as if measured with a ruler, and the red color of amaranth renders the strips of winter melon even in color. The whole strips of winter melon look brightly red. Crystal clear and very beautiful.

Many people saw such wax gourd sticks, and they didn't need Su Baiyang to finish the dish at all. Their mouths were already drooling, so there were a few swallowing sounds unknowingly.

Especially Chu Yongjie, this guy's saliva was swallowed mouthful after mouthful, and he never stopped.

Tang Lingwei was also attracted by this kind of wax gourd strips. Girls are naturally not resistant to rouge, so Tang Lingwei's eyes lit up when she saw the rouge wax gourd strips.

The three judges Zhu Pan, Ma Jinfeng and Zhu Feng also focused their attention on Su Boyang at this time. When they saw the rouge-colored wax gourd strips that Su Boyang fished out of the pot, all three of them laughed Laugh, rouge wax gourd, others may not know this dish, but they do.

It’s just that although wax gourd is simple to make, it’s not so easy to do it well, because winter melon is a very fragile vegetable, and its water content is as high as 90.00%. Therefore, whether it’s fried or boiled, it will rot if it’s not done well. up.

This requires chefs to master the heat when making dishes with wax gourd as the main material.

But the rouge winter melon dish that Su Boyang is making now is completely different. He cut the winter melon into strips and then boiled it twice in boiling water. But so far, he found that the strips are still intact, which shows that Su Bai Yang controlled the heat very well when cooking winter melon.

When Cui Wanfeng saw the rouge-colored winter melon strips that Su Boyang put on the plate, he wanted to despise him, but his stomach rumbled unsatisfactorily. He hurriedly bent over a little, but Let others see his embarrassment.

Cui Jiuling shook his head helplessly, thinking that this Su Boyang really has two tricks, the first dish is a hot vegetarian dish, and the second dish is a cold vegetarian dish. In the competition, the vegetarian dishes were carried out to the end, but they knew it was the case, and the other chefs still couldn't stop the progress of this product, which was really bad.

For the first time, Cui Jiuling felt Su Baiyang's uniqueness.

No matter what others think of him, Su Boyang is only serious about being his own rouge winter melon.

After the wax gourd strips were colored, he evenly applied honey mixed with seasonings on the strips, and then used chopsticks to build the strips together like building blocks, just like a building.

After finishing all this, he checked it again to make sure that nothing was missing. Then he picked up the dish, turned around and put it into a refrigerator prepared by the hotel next to him. He directly set the temperature to the lowest and started freezing it.

This time Su Boyang didn't say it was finished in advance, he just waited patiently.

10 minutes, to be honest, passed in a blink of an eye, and the reason why the three of Zhu Pan gave such a short time in this game is to test the coping ability of these chefs. Smart chefs will definitely choose Make some simple dishes.

So when the 10 minutes were up, Zhu Pan immediately shouted stop.

Hearing the sound of stopping, Su Boyang smiled, and then opened the door of the refrigerator calmly. A burst of milky white air rushed out from the refrigerator, bringing with it a biting chill.

But Su Boyang didn't care about the cold. He reached out and took out the plate of rouge winter melon from the refrigerator. But as soon as he took it out, there was a lot of exclamation on the scene...

(End of this chapter)