The story of a cook

Chapter 355 Cooking Competition ([-])

Monday the 26th.

At nine o'clock in the evening, the innovative dish competition officially started.

There are three cold dish chefs from the new shop, two from the old shop, and six hot dish chefs from the new shop and three from the old shop.One of the participants in the exhibition match was the chef from the fourth brother's restaurant.

There are 11 judges in total.

Four old customers, the fourth, the chef Qiao of Hongji Xiaobei, the chef of Chaozhou City, Asheng, the chef of Qinghuage old restaurant, Master Wang, the second boss and the big boss, plus the master is the main judge, a total of 11 people.

Zhang Li and Li Shuang set up the venue in the afternoon, and put up a banner on the stage "The First Innovative Cuisine Competition of Linjiangxuan Dumpling House", which seemed to be quite the case.

The judges' seats are lined up, and each judge's seat has a table card with the name of the judges written on it.There is a large booth two meters away from the judges' seat, where the dishes are placed.

Below the booth is the auditorium, where the staff of the store and the chefs who came to visit and exchange sat.

On the left side of the judges' seat is the scoring table, where two employees score, each with a calculator, and a blackboard behind it, with grids drawn on the blackboard, and the names of all participating masters are on it, with a blank space behind the names. With a grid, it is ready to fill in the score.

On the right side of the stage is the prize table. All the prizes have been placed, and there are also four red certificates. The awards on the certificates have been written, and they are waiting for the final winners to write their names on them.

A total of four awards have been established, one winner will be selected for cold dishes, and the top three will be selected for hot dishes.The rest are commemorative awards.

Li Shuang is the host, Zhang Li maintains the entire venue, and Zheng Jiaqi is in charge of reception and ordering the food.

Mr. Huo sits in the town, and the third boss likes photography, and takes a camera as a photographer.

I am in charge of directing the scene in the kitchen.

At nine o'clock, all the judges were seated, and the auditorium was full of masters and employees of the store who came to communicate.

Li Shuang took the stage.

"Respected leaders, judges, masters, good evening everyone!"

applause!

applause!

"The first innovative cooking competition of Linjiangxuan Dumpling House is now starting, and our general manager Mr. Huo will give a speech first!"

Then Mr. Huo started to speak, and after talking with Zhang Li, I went straight back to the kitchen. The kitchen is my main battlefield.

First came to the cold dish kitchen on the first floor, and the five chefs had already started making their own dishes.Use the walkie-talkie to communicate with Wang Chunlai on the second floor, and ask him to arrange for the master of hot dishes to start preparations, and then start making hot dishes after the cold dishes are served.

The five cold dish masters have already made preparations in advance, and now only the plate is left.

One of the two cold dishes made by Liu Liang is a platter. It uses seven kinds of raw materials, including sauced beef, preserved eggs, egg yolk cake, egg white cake, marinated cucumber, barbecued pork, and sesame chicken gizzards. The shape is a flying butterfly.The workmanship is fine, and the arrangement is very realistic. At the same time, the egg white cake and egg yolk cake he made are also in place. They are trembling and have a texture, and they should taste good.The brine cucumber is also ingenious, not only realistic, but also suitable for drinking.It seems that he has put in a lot of hard work during this time, and this "Flying Butterfly" proves that he is qualified as the boss of cold dishes.

His second cold dish is a double-flavored dish, "Honey Juice Walnuts and Cowboy Diced". This dish is remarkable, but I don't really appreciate it.

The owner of cold dishes in the old store is surnamed Wang, and the two dishes made by Master Wang are "pepper hemp waist slices" and "sweet radish skin".The two small dishes look very simple, but they are both very skillful, full of flavor, and unique.Especially the refreshing radish skin is made of the green radish skin of the Northeast specialty "mixed donkey" radish, and the whole radish is pickled for more than a week, and then the radish skin is separated from the radish, and the radish skin is separated from the Pulled from the radish.This is very admirable. No one would have imagined that the radish skin and radish can be separated in this way, and the separation is very complete.The radish is salty and light, and at the same time has a slightly fermented sour taste, which makes you want to eat it.

The "refreshing radish skin" dish he made is very technical, and he put the radish skin into a chrysanthemum shape when serving the dish, which is very artistic.If nothing else, his dish can win the championship in cold dishes.

The "Pepper and Ma Waist Slices" made by Master Wang is also very authentic. Instead of the previous "Three Pepper Waist Slices", the green bamboo shoots are directly beaten into long thin slices with a peeling knife, so that the green bamboo shoots can be eaten with a light taste. Hemp and mustard flavor, and then put the lettuce slices at the bottom.The loin slices have no numb taste at all, but a very strong spicy taste. At the same time, it is served with large slices of Laba garlic slices, which gives people a refreshing feeling.The mixed loin slices are placed on the green bamboo shoots, the bottom is bright green, and the top is orange with a little old green of Laba garlic slices.

I feel that this "pepper and sesame waist slice" is a real innovative dish and will get high marks.

The dishes of the five chefs have all been prepared, and they communicated with Zhang Li through the walkie-talkie. Zhang Li said that Mr. Huo had finished speaking, and the big boss had finished speaking, and now Li Shuang was singing a song to add to the fun.I said that now let's serve cold dishes and compete.

Paste numbers on the plates of each chef's dishes, from number one to number five, and let the waiter who is waiting aside start serving the dishes after pasting.

Each of the five lads went up with a master's work.

"Zhang Li! Zhang Li!" I called Zhang Li.

"Got it, Chef Tan." She replied.

"The cold dishes have already arrived. Let the judges rate the dishes according to their serial numbers. Don't mess them up." I instructed.

"Got it, don't worry, nothing will happen."

"Notify me as soon as the cold dishes are scored, and then serve the hot dishes."

"receive."

I came to the hot food kitchen on the second floor.

The nine Linjiangxuan chefs and the chef brought by the fourth child are all ready.

"Can I do it, Chef Tan?" Wang Chunlai asked me.

"Is everything ready?" I asked.

"It's all ready," he said.

I checked again and saw that each master had prepared the raw materials and set up all the tableware used, especially Du Dapeng, who specially asked someone to carve a dragon, not to mention the carving is very good, it is vivid .

"Dapeng, what are you going to cook?" I asked.

"Be a fish." He returned.

"What fish?"

"Panlong fish."

"Okay, I hope you win the championship."

He smiled, didn't say anything, and looked a little nervous.

I came to the chef brought by the fourth child. The chef brought by the fourth child was named Tong. He was 28 years old.

"All the raw materials are brought from your store?" I asked Master Tong.

"Yes, I'm afraid that I won't be in a hurry when I come here. It's all ready in our store, and I can do it in a while." He said.

"Just chime in if you need anything," I said.

"It's all ready, there's nothing more to do, thank you Chef Tan."

At this time, Zhang Li spoke on the intercom, saying that the judges had finished tasting the cold dishes and began to rate the dishes.

A total of ten hot dish masters competed, divided into two groups, and arranged for the first group to start cooking dishes on the stove.

The first group of five chefs are Du Dapeng from the new restaurant, Dacao, the master of Sichuan cuisine, the eldest nephew of the second proprietress, and two chefs from the old restaurant.

The "Panlongyu" made by Du Dapeng is remarkable. It can only be said to be a modeling dish, not an innovation.He prepared a total of two dishes, and the other one was "Braised Vegetarian Fat Sausage".This is a traditional dish, because it is too troublesome to make, few chefs make it.The focus of this dish is on making the gluten. After the gluten is done, most of the work of this dish is completed. The rest is to wrap the gluten on the chopsticks, then steam it in a steamer, and then remove the gluten from the chopsticks. down.The shape of the steamed gluten is very similar to fat sausage, which is called "su fat sausage", and then it is cooked with braised sauce.The overall appearance of the finished dish is no different from that of "Braised Fatty Intestines", but it is different once you eat it. It is vegetarian, not meat.If it is a very good dish in a vegetarian restaurant, but in Linjiangxuan, a restaurant that focuses on traditional Northeast dishes, this dish is not innovative, it can only be said to be a new creation of an old dish.

Da Cao, a master of Sichuan cuisine, made a dish called "pork liver dipped in water".His dish is similar to the "pepper and sesame waist slices" of Master Wang's cold dish of the old shop.

Da Cao sliced ​​the pork liver into thin slices, and cooked it smooth to keep the tenderness of the liver.Then stir-fry kohlrabi as the base dish. When frying kohlrabi, choose the taste of pepper and hemp. Put the fried kohlrabi on the bottom of the abalone plate, and then put the smooth pork liver on the kohlrabi. Pepper, green garlic, light a little sesame oil, and finally heat the red oil and pour it on top, the aroma is tangy.

If I were to make this dish, I would not do the same thing with him. I would choose spinach as the base dish. The combination of spinach and pork liver is better. First, people like spinach, and it is also nutritious.The pork liver is also cut into thin slices, and it is eaten into the bottom mouth when it is glazed, and finally cooked according to the method of boiled fish when it is poured with oil, then this dish can eat people.

The eldest nephew of the second proprietress made "fried chicken" and "milk taro". If you are unsuccessful, your idea is good and your train of thought is correct, but you made a mistake at the end of the day, which seems neither fish nor fowl.

The two chefs in the old store cook quite well.One chef's dishes are "Moonlight in the Lotus Pond" and "Oiled Tofu", while the other chef's dishes are "Three Fresh Crab Roe" and "Little Mushroom Baby Vegetables".

To say that the innovative one is "oiled tofu", which is made of Japanese tofu. Japanese tofu is cut into thin strips, then patted and fried until golden, neatly stacked on the plate, and topped with green onion, ginger and dried red Shredded pepper, topped with seafood sauce and hot oil, tastes very light, breaking the traditional method of Japanese tofu, very creative.

The first group of chefs finished all the dishes, communicated with Zhang Li, and then served the dishes directly, and then started the production of the second group of chefs.

(End of this chapter)