Rebirth as a Cooking God

The details of Xia Yu frying beef repeatedly were caught in the camera lens, which naturally attracted a lot of doubts.

At the judging table, a blond and blue-eyed professor-looking examiner took the initiative to explain: The higher the grade of beef, the more delicate it is. The pot is overheated and the heat is difficult to control. If it takes a few more seconds to fry, one side will be more cooked than the other. There’s a big difference…”

Look at contestant Xia Yu's flipping rhythm. That piece of Kobe beef has been fried 4 times on each side, 30 seconds each time... No, the frying time should be decreasing, from 30 seconds to 10 seconds on the fourth time. wonderful……

Many professional chefs looked thoughtful when they saw this scene.

At the Shu restaurant, Xia Qing said cheerfully: It's the 'uniformity' of the heat!

“Even heat!”

At the scene, Lin giants such as Tang Shan and Yu Hong, who are dedicated to pyrotechnics, were secretly shocked.

“Don’t underestimate the details!”

Tang Shan said to Tang Jingtao, who looked disapproving: This is the highest state of fire control!

While everyone was analyzing, a whole piece of steak came out of the pot.

Seeing Xia Yu place the steak on a square white plate and turn around to do other things, all the chefs were slightly startled and commented: Is this meant to be left to cool?

Xia Yu filled up the water with a clean cooking pot, put it on the stove and turned on the heat.

However, when the pot was boiling, Xia Yu actually put beef bones and offal into the pot, took it out after a while, and rinsed it with cold water. This scene is worth pondering in the eyes of professionals.

He wants to make beef stock? Erina was surprised.

Zhu Qing was thoughtful, with a sense of turbulent anticipation in his heart, Is this a modified recipe... It seems that he is really serious about it!

That's right.

Xia Yu just wants to make a pot of soup stock. This pot of soup also has a great influence on the completion of the dish, so it cannot be done perfunctorily. He specifically noted beef bones and beef offal on the note. Of course, these scraps are also taken from Kobe Wagyu, so there is no problem of incompatibility between beef, beef bones and beef offal.

Beef bones and beef offal that have been scalded in boiling water and rinsed in cold water are put into the stock pot, followed by the necessary spices for making the stock.

Well……

Use half an onion, 15 cloves? No, reduce it by 3, just use 12, a quarter of a carrot, celery, bay leaves, thyme, green garlic...

Use colorless cotton rope to tie various spices into a bunch, and wrap finely divided spices individually in gauze.

As soon as the lid of the pot was closed, Xia Yu clapped his hands and took a look at the dough still placed in the wet cloth on the chopping board. The step of 'rising the dough' was not urgent. 30 minutes was the minimum requirement. If time allowed, an hour or two was not too long.

After finishing these things, I had some time to relax and looked at my opponent's cooking table.

Tang Yuqiong had already chopped the fish into minced meat.

Next, use the 'Tang's Yuanyang Knife' to process several vegetables such as spring bamboo shoots, green peppers, shiitake mushrooms, carrots, cabbage, and carrots.

The vegetables must be chopped into fine pieces. At this point, Tang Yuqiong has a serious look on her face and once again demonstrates her knife skills. Bang bang bang bang, the melody of the collision of the knife and the chopping board makes people feel suffocated and nervous, as if the sound of the rapid marching drums is heard on the battlefield.

Mushrooms, spring bamboo shoots, cabbage, and carrots all need to be blanched.

Wow——

She put a real iron Chinese wok on the stovetop. After heating the wok, she waved the spatula and the grease immediately washed away, dyeing the inner wall of the pot brightly. When the grease stopped sizzling, Tang Yuqiong was all over it. , add minced sea bream and stir-fry!

Season with salt, cooking wine, and black pepper!

The minced sea bream cannot be fully cooked, so controlling the heat in this step is particularly important. Tang Yuqiong's cheeks were filled with sweat, her cheeks were flushed, and the fierce fire of the professional stove was whirring.

Tang Shan shook his head and said secretly: In terms of pyrotechnics, Yu Qiong is not as good as him!

The ground meat is slightly fried and the aroma is diffused.

After that, I saw the female chef mixing shiitake mushrooms, green peppers, spring bamboo shoots, carrots and other vegetables with salt and sesame oil.

Here we go, making spring rolls!

boom!

Tang Yuqiong moved the prepared spring roll wrappers to the cooking table, the camera focused away, and the audience immediately burst into exclamations.

T-is that spring roll wrapper?

Idiot! Is this what spring roll wrappers look like?

Regular spring roll wrappers are made from high-gluten flour kneaded with cold water. In short, they are made of flour, and there is no way it will look so wet!

The audience actually started to get noisy and noisy, like a market.

The judges couldn't help but speak out and asked into the microphone: Contestant Tang Yuqiong, can you tell me about your 'spring roll skin'?

Tang Yuqiong didn't mind that the judges interrupted her cooking rhythm. She had been processing the materials in one breath without any interruption. Now she could finally take a break during the spring roll making process. She heard the sound and smiled slightly and said: Actually, this is not a spring roll wrapper, but a spring roll wrapper. It’s... fish skin!”

As he said that, he grabbed the 'spring roll skin' rolled on the plate and shook it suddenly, and a large and long fish skin unfolded like a scroll.

It's the skin of the 'Star Snapper'!

Complete! A whole piece!

The judge who asked the question, his eyes slightly dazed, finally recalled the scene half an hour ago when Tang Yuqiong used the 'Mandarin Duck Knife' to carefully peel off the skin. The judge couldn't help but trembled: So, you plan to wrap spring rolls with fish skin?

“Well, that’s an important part of bringing the snapper to life!”

When Tang Yuqiong said this, she subconsciously looked at her opponent's cooking table. Unexpectedly, Xia Yu also looked at her. Their eyes collided across the stage. Seeing the admiration in Xia Yu's eyes, she raised her lips and said in a high voice: I will let you You eat snapper spring rolls that come alive!”

She started making spring rolls.

Stir-fried minced sea bream, mixed with a variety of vegetables, and wrapped in layers of carefully cut fish skin.

By the time a whole plate of spring rolls was stacked in front of Tang Yuqiong and the ingredients were exhausted, half an hour had passed.

“The next step is frying!”

Tang Yuqiong wiped her sweat with the handkerchief in her pocket, moved the oil drum, poured grease into the fryer, and looked away curiously, Where did that guy go?

Seeing this, she was stunned.

During this half hour, Xia Yu also used dough to wrap diced beef and vermicelli soaked in broth to make strange, round and plump pastries.

Then, there are mirror-like steps.

The young special chef also lifted the oil bucket and poured grease into the fryer.

There was a big screen on the field, and the picture switched back and forth between the two cooking tables. The cameraman was probably confused too——

At this point in time, this frying step is so damn mirror-like!

However, this is a crucial finishing step. Xia Yu and Tang Yuqiong are immersed in the production physically and mentally, and have no extra energy to pay attention to outside voices.

“The oil pan is at the right temperature!”

Tang Yuqiong said in her heart, picked up a fish skin spring roll with steel chopsticks, and sank into the oil pan.

Okay, the oil temperature has risen by another 2 degrees, and is now about 170 degrees. It is the most suitable oil temperature I have grasped during my past practice -!

Using a small brush, he dipped the sticky egg liquid into a bowl, and immediately brushed a layer of egg yolk liquid on the chubby dough. Xia Yu then slowly poured the oil into the strange steamed bun with a small opening. pot.

Finish!

Done!

After another quarter of an hour, Xia Yu and Tang Yuqiong put down their steel chopsticks at the same time.

Seeing this, the female host Chiyo Aichi, who had been waiting for a long time, shouted: Oh oh oh oh oh oh, it seems that both contestants have finished, so, please two...

The sound stopped suddenly.

Chiyo Aichi was near the cooking table, so a strange clicking noise spread through her microphone.

The whole audience was shocked.