Born in the 1980s, she was remarried and became a stepmother; a cold, rough man doted on her, pinchi

Chapter 64 New Vitality

On the day of the competition, the stadium was packed with people and bustling with excitement.

The air was filled with a unique atmosphere of tension and excitement, as if every molecule was cheering for the upcoming culinary showdown.

Sunlight streamed through the tall windows, illuminating the gleaming kitchen utensils and creating a dazzling display that shone brightly against the knives wielded by the chefs, resulting in a vibrant and passionate scene.

Jiang Man walked in with the other chefs.

Her eyes revealed a focus and confidence, as if the whole world fell silent the moment she stepped onto the field.

The competition venue was spacious and bright, with rows of neatly arranged kitchen utensils resembling well-trained soldiers, ready for battle.

The ingredients section is like a magical treasure trove, with a dazzling array of fresh ingredients, gleaming with an enticing sheen.

Although the resources available at this time were not as abundant and diverse as they would be a decade or so later, it was a period of rapid development and change. Some novel ingredients began to gradually come into people's view, providing more possibilities for chefs' innovation.

Seated on the judging panel were several highly respected and authoritative figures from the catering industry.

Their faces were serious, their eyes sharp, those all-seeing gazes enough to expose even the smallest flaws.

These judges have been immersed in the culinary industry for many years, tasting countless delicacies and accumulating rich experience and unique insights. Their judgments will undoubtedly be the key to determining the outcome of this competition.

The stands were already packed, with food lovers whispering excitedly, while media reporters held cameras and notebooks, ready to capture every exciting moment.

Colleagues also came to observe and learn, all eager to witness the innovation and breakthroughs in food and gain inspiration and experience in this competition.

Jiang Man stood in front of his control panel, took a deep breath, and quickly calmed himself down to enter his best competitive state.

With keen eyes, she began to quickly and accurately select the ingredients she needed from the food section.

Her gaze was first drawn to a piece of high-quality local beef with clear marbling and vibrant color.

Although beef wasn't as common as it is in later generations, it was an excellent choice for the reborn Jiang Man to showcase her culinary skills. She gently picked up the beef, examining it carefully, as if having a silent conversation with the ingredient, feeling its texture and elasticity.

Next, Jiang Man selected some fresh shiitake mushrooms, vibrant green bell peppers, plump potatoes, and several local spices.

These ingredients may seem ordinary, but in Jiang Man's eyes, they contain endless possibilities for innovation.

She knows that culinary innovation does not rely solely on expensive or rare ingredients, but rather on how to cleverly combine and match ordinary ingredients, using unique cooking techniques to give them new life and flavor.

Back at the worktable, Jiang Man, like a composed general, began her culinary campaign methodically. She first cut the beef into evenly sized pieces, each cut precise and powerful, showcasing her solid knife skills.

Next, she placed the sliced ​​beef into a special container, added an appropriate amount of cooking wine, ginger slices, scallion segments, and a little salt, and gently stirred it with her hands to ensure that each piece of beef fully absorbed the aroma of the seasonings, thus marinating and removing any gamey smell. While the beef was marinating, Jiang Man quickly prepared the other ingredients. She washed the shiitake mushrooms, removed the stems, and sliced ​​them thinly; the unique aroma of the shiitake mushrooms slowly wafted from her fingertips. She cut the green peppers into strips, and peeled the potatoes, cutting them into bite-sized, neatly shaped chunks.

Jiang Man lit the stove and poured a suitable amount of cooking oil into the pot. As the oil temperature gradually rose, she first put the marinated beef chunks into the pot to fry.

As soon as the beef chunks hit the pot, they sizzled, like a rousing prelude to a culinary symphony.

Jiang Man skillfully stir-fried the beef, ensuring that each piece quickly locked in moisture under the high temperature, turning it an enticing golden brown. After the beef changed color, she removed it from the pan and set it aside, leaving a little oil in the pan.

Next, Jiang Man added the sliced ​​shiitake mushrooms to the pan and stir-fried them. The shiitake mushrooms, moistened by the hot oil, released a rich aroma that instantly filled the entire stadium.

She used a spatula to constantly turn the shiitake mushrooms to ensure they were heated evenly until they became soft and slightly golden.

Then, she added the chopped green bell pepper strips and continued stir-frying.

The green bell pepper strips quickly changed color in the pan, their vibrant green color becoming even more striking, complementing the color of the shiitake mushrooms and creating a beautiful visual picture.

When the green bell pepper strips are about 70-80% cooked, Jiang Man pours the pan-fried beef chunks back into the pan and stir-fries them evenly with the shiitake mushrooms and green bell peppers.

At this point, the ingredients in the pot blend together, and the rich aroma of the beef, the strong fragrance of the shiitake mushrooms, and the fresh scent of the green peppers combine perfectly to create a unique and enticing complex flavor.

Based on his years of experience, Jiang Man added appropriate amounts of soy sauce, sugar, pepper, and other seasonings, and stir-fried them again to ensure that each ingredient could fully absorb the flavors of the seasonings, making the overall taste of the dish richer and more balanced.

Finally, Jiang Man put the chopped potato chunks into the pot, added an appropriate amount of water, covered the pot, and simmered it over low heat. During the simmering process, the potatoes gradually absorbed the essence of the other ingredients and the rich flavor of the broth, becoming soft and delicious.

After simmering until the potatoes are fully cooked, Jiang Man opened the lid of the pot. The broth in the pot had become thick and mellow, radiating an attractive sheen.

She gently stirred the dish with a spoon to ensure that every piece of food was coated with the sauce, then placed the carefully prepared dish on a beautiful plate.

Jiang Man's dish may seem like an ordinary home-style dish, but her innovative interpretation has given it a whole new charm.

The beef is tender and juicy, the shiitake mushrooms are rich and aromatic, the green peppers add a touch of freshness to the dish, and the potatoes absorb the essence of all the ingredients, becoming soft, sweet, and melt-in-your-mouth.

The dish offers a rich and diverse range of flavors with distinct layers. It combines the mellow taste of beef with the refreshing taste of vegetables, creating a wonderful symphony of flavors on the palate.

When Jiang Man presented the dish to the judges, their attention was immediately drawn to it.

They picked up their utensils and began to savor this innovative and sincere dish. With each bite, the judges' faces lit up with surprise and satisfaction.

One of the judges closed his eyes, savoring the food in his mouth as if engaging in a profound spiritual exchange with the dish.

After a moment, she slowly opened her eyes and exclaimed, "This dish has a rich flavor, the ingredients are cleverly combined, and the innovation is truly eye-opening. It has made bold improvements and innovations on the basis of traditional home-style cooking, preserving the traditional flavor while giving it new vitality. It's truly remarkable!"