Abandoned the Immortal Cultivator, returned to his hometown to farm and sing

Chapter 906 900. Seeing a mountain is not a mountain

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The chefs' faces changed instantly, full of question marks.

Even Xiang Boming outside the TV had a face full of question marks.

"Isn't this just ordinary Shaobai?"

Is there any need to ask this?
Who doesn’t know this?
“Pork belly!”

A smug voice came from beside me.

Well, there are some people I don’t know.

"For shaobai, bean sprouts are placed underneath, the meat is fried and then steamed, and the seasoning includes Sichuan peppercorns; for kourou, pickled mustard greens are placed underneath, and the meat is steamed directly after being boiled, without frying."

(Salty Shaobai)

(Braised Pork)
When explaining the difference between the two to Berming.

Ten chefs also set up question boards.

This question is indeed not difficult.

Everyone wrote shaobai, and some people wrote xian shaobai.

Zhou Xiaoyan wrote the most, not only about the Sichuan dish of salty braised pork, but also about the production of pure white meat, frying it twice, and soaking it in oil to remove the greasiness.

Xiang Boming suddenly realized that he had missed something. He had overlooked that there was only white fat, no lean meat, and no skin. This method must be different...

However, only on Gao Bingyi's question board, there was a question mark after the two big words "shaobai".

What does it mean?
Master Wang also saw it and said with a smile: "Old Gao, why did you put a question mark? Do you think it's not true?"

Gao Bingyi shook his head. "It doesn't feel right. We shouldn't use pure white meat to make siu bai. The greasy smell won't go away. This show is such a big deal, and Senior Brother Wang is watching. I heard Xu and Lin are also here, so they shouldn't give us such a weird question to embarrass us. This dish is the work of Chef Xu Ze, Master Xu. With his temper, the siu bai will definitely be four lean and six fat, with five belly and three layers... No, now it has to be five belly and seven layers, and only this kind of meat is used. Pure white meat will never be used."

The ghost chef Xu Ze immediately reminded Xiang Boming of Master Xu in the TV series “Searching for Flavors”, the one who quarreled with Master Wang every day, a famous chef in Tianfu who was best at cooking Sichuan cuisine.

And one of its characteristics is that it only uses the best ingredients, nothing worse will do, it is the representative of fine cuisine.

With Chef Wang's popular dishes, we make do with what we have and use whatever we have. The pursuit of creating miracles out of the ordinary is two completely different directions.

It turned out that Gao Bingyi had figured out the person who cooked this dish and discovered something was wrong based on his analysis of human nature.

The analysis is very reliable.

With such a big event, it stands to reason that they wouldn't try to fool people with something that's almost a "brain teaser".

Is there really some hidden trick to this Shaobai dish?

The show is so interesting right from the beginning.

Countless audience members who had been frowning just now immediately perked up.

Master Wang smiled and did not answer.

Instead, he waved his hand again, "Same question, what is this? You can see it, you can smell it, but you can't taste it."

As soon as he finished speaking, ten staff members came on stage, each holding a tray with an identical plate of salty braised pork on it, and placed them in front of each chef.

Ten chefs and their apprentice assistants.

They all came over.

Then, his brows all frowned.

Then they immediately started whispering to each other, and then had a heated discussion with their team, turning left and right with their plates in hand to look carefully.

A look of disbelief.

The scene changed, and the gourmets on the judges' panel were so anxious that they stretched their necks and stuck their heads out, even leaving their seats, and stared across with wide eyes.

Just like the audience in front of the TV.

Unfortunately, there is nothing to see on either side.

After a while, after taking in the expressions of all the chefs and judges, the screen finally cut to a close-up.

In the studio, there was a screen on the stove, which began to show the plates in each chef's hand.

In front of the TV, they are played one by one. I have to say that the program "New Taste" is really great.

High-definition cameras are used for close-ups, and the delicacies on the dishes are captured in every detail, just as if they were right in front of you.

Xiang Boming is almost stuck to the TV.

I looked left and right, trying to find the difference, but no matter how I looked at it, it looked like a big piece of fatty meat, deep-fried, translucent, and covered in grease.

Is it a pad underneath?
That’s right, it’s sprouts.

It is definitely pure fat pork with salty pork, absolutely no doubt about it.

But why are those chefs frowning and looking like they have seen a ghost?
In doubt.

Master Wang walked up to Gao Bingyi's team and asked, "How is it going? Have you come up with anything?"

And handed the microphone over.

Gao Bingyi smiled bitterly and shook his head: "At first glance, it does look like white meat, every bit of it is the same, but if you look closely, the pattern is wrong, it should be mushroom."

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When these words were spoken, everyone in the audience was shocked.

Why is it halftime? Some of the chefs were nodding, some were shaking their heads, and they all seemed not surprised by what Gao Bingyi said.

The judges had their eyes wide open and their mouths open, some with a look of disbelief, while others were scratching their heads and thinking carefully.

Expressions vary.

At this time, Gao Bingyi said again: "Looking at the pattern, it feels like Agaricus bisporus, but Agaricus bisporus is not this big."

"King oyster mushroom is also a possibility." Liao cuisine master Liu Wenjie said.

Their Liao cuisine uses more wild delicacies. There are no Yunnan chefs here, so Liu Wenjie should be the one who is most familiar with mushrooms.

Gao Bingyi shook his head. "It does look a bit like it, but the King Oyster Mushroom is long enough but not wide enough, so if you slice it it will be long and thin strips."

"If you use a rotary cutter, you can cut from the outside to the inside layer by layer without breaking the knife in between. You should be able to cut it into rectangular slices." Zhou Xiaoyan added an idea.

Gao Bingyi picked up the plate and looked at it carefully again. He used chopsticks to lift up the pressed "meat slices" and looked at several slices in a row.

He shook his head again: "No, look carefully, the lines on this burnt white mushroom are vertical, if the king oyster mushroom is rotary cut, it should be horizontal."

"Let's take a look at the other one." Gao Bingyi didn't stop talking. He picked up a piece with chopsticks and snapped it in half with almost no force. "How do you process the king oyster mushroom to achieve this effect? ​​It has no elasticity at all."

"Pounding." Fujian cuisine master Lin Shuwei just said his idea, then immediately rejected it, "No, there will be marks on the grain after pounding."

After some discussion, they reached a deadlock again.

Anyway, it has been confirmed that it is not meat.

After hearing this discussion, the judges on the other side became even more anxious. Some of them couldn't help but stand up and shout, "A mushroom that can be cut into such large pieces, could it be a Titan mushroom?"

The so-called Titan mushroom is the largest edible fungus in the world. It can be more than one meter in diameter. It grows in the African rainforests, coexists with termites, and only grows in termite nests.

Gao Bingyi was well-informed and knew about Titan mushrooms. He waved his hand and said, "Although the Titan mushrooms are large enough, the gills are too deep. No matter whether you cut them horizontally or vertically, there will be obvious veins when they are cut into large pieces like this."

"Where is the old man's head?" someone else made another speculation.

Old Man's Head is also a large edible fungus that grows in coniferous forests above 1200 meters in Yunnan and Guizhou.

Gao Bingyi thought about it and waved his hand again, "No, the old man's head must be opened when it grows this big, but after opening the umbrella, there will be cracks, and it will not grow this big if it is separated along the lines."

After that, several other mushroom names were proposed, but they were also rejected one by one. They all had various problems and could not be used to make such a big film.

It's not enough to just make a complete rectangular piece, let alone one that is so soft and has no elasticity and breaks with a single pinch.

Later, the splicing theory and the gigantic body theory were proposed.

They were also rejected one by one.

Can the stitching still match the texture? There are definitely fewer huge ones, and there are ten plates here.

As the discussion progressed, everyone started to wonder if this was actually mushrooms or if it was really some kind of animal meat...
-
The discussion reached a deadlock, and naturally no one wrote on the question board.

Master Wang smiled and extended his hand to make a gesture of invitation: "Third question, what is this? You can taste it now..."

(End of this chapter)