The story of a cook

Chapter 541 Cooking Competition

The cooking competition was held as scheduled.

At [-]:[-] p.m., the kitchen has been tidied up and is ready to welcome the chefs from various stores who come to participate in the competition.The first to arrive was Coarse Grain, led by Master Du, and the group consisted of Master Li and Cao Ligui.Followed by the arrival of Yanli Hotel, then Marina Bay Hotel, and finally Xindian and Fulinju.

Talk to the head chefs of each store and the contestants to get familiar with the environment and stoves, familiar with the seasonings, communicate with each other, and have a chat.Then lead the cold dish contestants to the second floor and let them familiarize themselves with the environment.

Mr. Wang said through the intercom that the colleagues watching the game had come. I told them to sit in the lobby on the first floor first, and then enter the kitchen when the game started. There are more people in the kitchen now, and they cannot be recruited.You can't ask people to sit there and be unattended, go over and say hello to them, and ask the waiter to pour tea to express their welcome.

"Wait for everyone, let me introduce myself first. I am the chief chef of Qinghua Pavilion, my surname is Tan, and my name is Tan Guohua. Welcome everyone! Let's sit here for a while, and there is a place for people upstairs, or you can go upstairs Go up. Now the masters participating in the competition are familiarizing themselves with the stove and seasoning in the kitchen. There are a lot of people, so let’s not go in. I will let everyone know when the practice starts. The shopkeeper is busy, so please take care of the places where the hospitality is not good.”

After talking with everyone, I went back to the kitchen and saw that the masters were almost familiar with the stove, and said loudly: "Everyone who leads the team, masters, listen to me, we are almost familiar with it, and the competition is about to start. Now the seafood master and his partner stay in the kitchen to prepare, and the rest of the masters can watch the cheers between Shangza and Ming stalls, or come to Chuancaikou to watch, okay?"

"it is good!"

"it is good!"

Soon, only six seafood masters and their assistants were left in the operating room to make preparations, and everyone else went to the open room to watch, and they could see clearly through the large glass of the open room.

Call Master Du over and ask him to take care of the kitchen on the first floor, and then arrange cold dishes in the cold dish room on the second floor to start making.

Hearing the dance music on the front desk, he knew it had begun.

"Old Tan, Old Tan, let's start dancing now." Mr. Wang yelled on the walkie-talkie.

"Received, the cold dishes have been prepared, and the passer is ready." I said.

"receive."

Standing outside the cold dish room to watch the masters making, the five chefs also came to the second floor to watch the battle outside.

Wang Haitao asked: "Chef Tan, are your cold dishes female?"

I said, "Well, it's a woman, and she's been working here for a long time."

Among the six contestants, only Li Mingjuan is a woman, which stands out from the crowd.She made a sashimi platter.Sashimi sells well in old shops, and the reason why it sells well is because she does it well.She chose to participate in what she is good at, and it seems that she is bound to win the championship.

She is making ice-crushed shapes for the sashimi plate. This shape is very atmospheric. The background is the ice and snow dragon palace, and the front is surrounded by flowers.Put salmon slices on the dragon palace, and arctic shellfish and red shellfish slices on the flowers.

She started slicing salmon, and placed the next piece upright on the chopping board, then folded the second piece on top of the first piece, and continued to roll the third piece until it formed a rose. Put it on the Dragon Palace.The knife is skilled and the knife is exquisite.

Seeing this, Xia Haihua, the chef of Fulinju, said: "Don't look at it, this is the number one."

Li Shuangliang, the head chef of the new store, said: "It's amazing, it should be transferred to the new store."

I proudly said: "This is my family's Mulan."

The cold dish chef in Xindian cooks a double dish called "Arctic Sea Bath with Meat Floss Cowboy". It is also very good, especially the "Meat Floss Cowboy".

Li Mingjuan had the home court advantage and was the first to complete the dishes.Immediately after that was the master of coarse grains, and then the master of Yanli Hotel.The chef of cold dishes in the new store may have a tense relationship. The dried meat floss denim that had been placed slipped off when it was almost finished, and he had no choice but to reposition it.

After all the six cold dishes were up, I hurried to the first floor and arranged for the seafood chef to make them.

I wanted to call the masters who were watching the competition to come in and watch, but Bao Peng said that they were all enjoying the cold dishes upstairs, and some were taking pictures, so they had to wait a while to come down.

The six seafood chefs brought their assistants to start the operation. Wang Haitao asked me: "Chef Tan, does your family really have no MSG?"

I said, "Really not."

"Then fuck it, I thought you were just kidding me. My master's cooking is all based on monosodium glutamate." He said a little annoyed.

I smiled and said, "It's okay, nothing at all, prepare a bucket of old soup for each master, old soup is no better than MSG."

He scratched his head.

Xia Haihua said: "My family is also planning to eliminate MSG now. These chefs are not happy, saying that they can't cook without MSG."

I said, "My family was like that at first, but I got used to it later."

Wang Haitao said: "I don't think your family even has some high-end seasonings."

"Let me cancel it." I said: "Cooking home-cooked dishes with high-end seasonings is the same as eating Western food with garlic. There is no difference."

My words amused the two of them, and Wang Haitao said: "Chef Tan, I admire you, you are still ruthless."

The dish Zhao Xiaojun made this time is simple "sliced ​​green bamboo shoots and snails". Because of its simplicity, he was the first one to finish it. I took a look at it when I posted the chef's account. If there is no accident, this "sliced ​​green bamboo shoots and snails" can enter the top three .The green bamboo shoots are translucent, the snails are crisp and crisp, and the whole dish is clean and elegant, and the fire has reached a certain level, almost impeccable.

Although there is no monosodium glutamate, the "pickled fish" made by the seafood chef brought by Wang Haitao is very authentic. The soup is thick and white, the fish fillets are tender and smooth, and the hot and sour taste is fragrant. Sour.

Secretly told Zhao Xiaojun that he should get in touch with the chef, and try to learn the recipe of "pickled fish". This dish is definitely sold in the old shop.

Another highlight is the "Scallion Roasted Sea Cucumber" made by Master Fulinju.The only regret is that the sea cucumbers are a little too much, but it is not too serious. The guests can't eat it, but the master chef can eat it.

The six seafood chefs finished all the dishes, cleaned up the stove, and then went upstairs to watch their dishes score.

The rest is the Northeast cuisine master competition, a total of twelve masters, divided into two groups.

The first group of chefs stood on the stove and were about to operate. Mr. Wang said through the intercom: "Old Tan, tell the masters to cook slowly. points for a hot dish."

I said: "Got it, I press time."

Then he said to the masters participating in the competition: "Everyone check the raw materials, seasonings, and prepare well. After 5 minutes, start the operation. The time is 10 minutes, and no timeout is allowed."

This group of old shops is played by Zhang Zhicheng, who makes "Gaba pot".It was Master Li who played the coarse grains, and he made "hand-caught deer chops".I don't know the other four masters. The one that caught my attention was the master of Fulinju. He wanted to make "chicken minced spinach".This is an old dish, which is similar to the "Shrimp and Sea Bass" I made.There are two difficulties in making "chicken minced spinach", one is to mince the spinach, and the other is to turn the spoon at the end.If the minced chicken doesn't hang well with the spinach, just take off your pants, and the dish will die halfway.When the minced chicken is ready to be grilled, it will not be grilled well. If you can't turn it over with a large spoon, it will be stewed, which is also useless.But this dish is definitely a good dish, if he cooks it well, he can enter the top three.

5 minutes passed quickly and the game began.

I pay attention to the production of "chicken and spinach".

The chef powdered the spinach flying water. This excess process is very good. When the water is [-] degrees, put the spinach in the pot. Dust with flour, very evenly.The sous chef makes minced chicken. The minced chicken is a little sticky, which affects the minced minced chicken, but it is not a big problem.

Proceed to the next step to hang the velvet.The chef brought the water to a boil, removed from the fire, picked up a spinach and gently hung the minced chicken. Since the minced chicken was a bit sticky and hung unevenly, he stirred it again with chopsticks.Generally speaking, the step of hanging minced chicken is still possible. After hanging the minced chicken, soak the spinach in the pot, and then arrange it on the plate.Start the last step - chopping.

First of all, boil chopped green onion, add a spoonful of old soup, and make basic seasoning. It may be looking for monosodium glutamate, but I couldn’t find it after searching for a long time. It’s a pity that I gave up.Then gently push the coded spinach into the pot and simmer over low heat.Simmer for 1 minute and start beating the gravy to collect the juice. This process is very slow, and every spinach must be covered with gravy, otherwise the flowers will scatter when you turn the spoon.But it can't be beaten too hard, so that it will become a big pancake.After collecting the Gorgon juice, pour a little oil, turn to medium heat and shake the spoon, ready to turn the spoon.

It may be that I was too nervous and had no confidence in myself. I was about to give up at the last moment after two attempts.

I was anxious for him watching from behind.

The third time I exerted force, I was a little too nervous, but I finally turned it over. Although the shape was a bit loose, it was still complete.When I waited for the spoon to come out, I saw that his hands were shaking, he was too nervous.

He was nervous, and there were people more nervous than him.

The "Gaba pot" made by Zhang Zhicheng was originally a very simple dish. Due to nervousness, when he pressed it with a pressure cooker, he was in a hurry. If a raw material is wasted, it can only be disqualified from the competition.

The "hand-caught deer steak" made by Master Li is remarkable, but not brilliant.

Immediately after the first group finished, the second group started, and it was already 10:30.

The contestants in the second group are stronger, including Li Haicai from the old shop, Yang Zhijun from the new shop, the boss of Northeast cuisine in coarse grains, and the boss of Northeast cuisine in Binhai Bay. I have studied in the store, and I cook very well.

Li Haicai made "Nanjian meatballs".This is an out-and-out old dish, one of the four famous dishes in Shandong cuisine, which is generally not cooked by young chefs, and he is under great pressure to choose this dish.

Yang Zhijun seems to have become involved with casserole. This time he still cooks in casserole. He chose "pot bottom meat", an old northeastern dish, and it is difficult to prepare it directly in casserole.

The master of coarse grains cooks "Claypot Belly Chip Baby Dish", a soup dish.Tangkoucai does not have an advantage in the competition, and it is also a challenge for him to dare to choose.

The master of Binhai Bay cooks "Skillful Hand Grasping Slider Chicken", which is similar to "Eight Fried Slider Chicken", which is a Kung Fu dish.

Chef Fu Linju cooks the "ancient baked eggplant", which is to bake long eggplant with dried salted mackerel. This method is very novel and worth looking forward to.

The master of Yanli Hotel cooks "Longjiang vegetarian stew", an old dish of HLJ. This is the end dish of the banquet at HLJ. It is very delicious. It is half soup, half stew and half stew. Those who have never cooked a banquet will not know it. Do it, and you can't do it well.

Maybe everyone knows that these masters are good at cooking. The masters who came to watch and study, and who have finished the competition, all gathered in the open booth, watching the six masters with concentration.In addition to me, the six chief chefs were also very nervous, standing behind the master and staring closely.

I belong to the on-site conductor and referee, so I can move freely and watch their productions one by one.

Li Haicai has finished chopping the minced meat of the "Nanjian Meatballs", and now he is starting to add energy to the minced meat.Stop immediately after going up and down, turn around and add the soaked green onion, ginger and pepper aniseed water to the meat filling.This is too nervous, I forgot to add the ingredients and water, but I remembered it.The whole "Nanjian Meatballs" took 33 minutes from the beginning to the end, and the time limit was 10 minutes. He had to hurry up.

Yang Zhijun took his time and fried the pork belly with the knife, skin side up, and put it into the large casserole, then poured them into the casserole together with a bottle of cooking wine in one hand and a bottle of light soy sauce in the other.After pouring, put the casserole on the fire and start to simmer.Then start the pot again, fry the scallions and ginger until fragrant, and keep frying the scallions and ginger until golden brown. After the aroma is strong, put it into a large casserole, close the lid of the casserole, and simmer over low heat.Heat the pot again, pour oil into it, heat up to [-]% and put in the carefully selected small potatoes with skin, soak and fry until the skin retracts, remove and put into a large casserole.

I was really worried that he would not be able to cook the "pot bottom meat" within 10 minutes, but I was a little relieved after thinking that he had put a knife on the whole piece of meat, and it could be done theoretically.

The "Claypot Belly Sliced ​​Baby Vegetables" prepared by the coarse grain master has already prepared the golden soup and started to simmer in the clay pot.If nothing else, he should be the first to prepare this dish.

Marina Bay Chef's "Skillful Hands Grabbing Slider Chicken" uses fresh three-yellow chicken. There are two difficulties in making this dish. The first one is "whole chicken boneless", which requires good knife skills and an understanding of the chicken skeleton , otherwise there will not be much chicken left after the bone is removed from a chicken.The second is "grasping and slipping". This is a fire, and the oil temperature must be well controlled. The chicken after sliding must be mature and tender, and it must not be slippery. 15 minutes passed, and he had just deboned the whole chicken, so he seemed nervous, otherwise he wouldn't have taken such a long time.

Chef Fu Linju's "Ancient Baked Eggplant" has already steamed the dried Spanish mackerel and taken it out. The sous chef is working on the knife, and the head chef is frying the whole eggplant on the stove.His dish should be baked in an iron pan, which is very creative.

The raw materials of "Longjiang vegetarian stew" dried vegetables and green vegetables prepared by the chef of Yanli Hotel have been processed, and now they are making vegetarian chicken.He uses protein meat, which is a good idea. To be honest, I never thought of making vegetarian chicken with protein meat. It is probably delicious.

Twenty and ten minutes have passed.

(End of this chapter)