Delicious food: Dress up as a woman and be a little busy

Chapter 451
Following an order from the rostrum, the five chefs standing in front of their respective cooking tables began to get busy.Luo Yutong considered that the flame drunk goose she chose didn't take much time, so she didn't act too anxious, and her calm appearance, accompanied by her immature face, looked even more eye-catching.

Luo Yutong herself didn't notice that since she came to this world, her appearance has not changed much at all, she is still the same, so in the eyes of the audience, she is full of curiosity.

One of the two famous chefs sitting on the commentary table is from Huaxia Shengjia, and the other is a Michelin-starred chef from France. The former still knows a lot about Luo Yutong, not to mention that they had reached an agreement in private. Therefore, when introducing Luo Yutong's background information, the Sheng family didn't dare to say anything.

"Miss Luo Yutong is 22 years old this year, learning cooking freely. Although she is an American citizen now, Miss Luo is also a Chinese. Don't look at Luo Yutong at such a young age, she is the founder of the 'Qizhen Weiwei' restaurant , there is also a private restaurant under its banner, which has independently developed many new dishes and applied for many food patents. Moreover, Ms. Luo created the "Insect Feast" dish genre with insects, which is novel and bold, and the taste is also delicious. It’s delicious and very popular with customers.”

"I don't know if anyone in the audience has tasted these dishes at the Qizhen Yiwei Restaurant in Kyoto. I have eaten them. Although I may not be able to accept them at first, the taste is different from chicken, duck, fish, etc. in my mouth. It can be described as top-notch food enjoyment. Moreover, the ingredients used in the insect banquet have all passed safety inspections and are rich in various nutrients needed by the human body. To me, this is an innovative ingredient that is worth promoting."

"..." The Sheng family and the Michelin-starred chef sat on the commentary stage and kept introducing information about Luo Yutong. There must have been some people in the audience who had experienced the delicacy of the insect feast at Qizhen Yiwei Restaurant. For the two of them He agreed with the commentary very much, so he took out his mobile phone and voted for Luo Yutong in private.

Although these audience votes do not involve the final result of the competition, if they are selected as the most popular chef, there will also be a commemorative medal. This medal represents people's love. If it is placed in the restaurant, It can also be used as a means of attracting guests.Although Luo Yutong's exotic flavors and private restaurants already have a regular source of customers, but no one minds more customers, right?
Luo Yutong has been preparing the ingredients without distraction, and the two famous chefs on the commentary stage also began to introduce the other four chefs.They are from Malay, British, Chinese and Italian.The average age of the four is over 38 years old. Standing on the same stage as Luo Yutong to compete, it actually gave the audience a feeling of bullying children.

Whether it is Luo Yutong or the other four chefs, if they know how the audience feels, they will probably be dumbfounded.After all, they all won through many games, how can there be children?If you underestimate your opponent because of your age, you will only fail in the end and become a stepping stone on the way forward for others.

First, chop the lion's head goose into pieces of equal size to facilitate the final consumption.Then soak it in clean water to erase the blood and impurities involved in the lion's head goose.Considering the time, Luo Yutong prepared to soak for 10 minutes.

After preparing the main lion's head goose and goose meat, Luo Yutong cut the mushrooms into chunks and put them in a large bowl for later use.Then, the raw chestnuts prepared by the competition committee were lightly taken out of the hard shell and neatly piled on the plate.After slicing the onion, ginger and garlic, and preparing all the condiments needed, Luo Yutong is ready to do carving to pass the time.

I saw that Luo Yutong called the staff and asked them to help take out a whole piece of tofu.The length and width of tofu are about 1.2 meters, and the height is about [-] centimeters. The tender tofu is very well preserved.Luo Yutong is going to show her carving skills in front of the audience, so as not to stand alone and attract suspicion.

The tofu was placed in a spare place on the cooking table. Considering that it was difficult to move, Luo Yutong also prepared a very large plate. The round plate seemed to fill up the whole table.At this time, Luo Yutong could no longer worry so much, took a deep breath, calmed down, and started carving on his hands.

Cutting horizontally, cutting vertically, lifting the knife, bending...the movements are not fast, and there is a feeling of caution, but the audience gradually quieted down, and they couldn't help but focus on Luo Yutong's Engraved above.

Until an hour later, a complete five-clawed white dragon was displayed in the eyes of more than 8 people.The lifelike appearance, if it is embellished with dragon eyes, everyone will think of the story of the finishing touch, and wonder if the dragon will soar from the cooking table in front of Luo Yutong after the finishing touch.

Of course, the white dragon is not Luo Yutong's ultimate goal, what she wants to make is the five-clawed golden dragon.Mix carrots and tomatoes and squeeze them into juice, filter out the remaining pulp in the juice, and then carefully pour it on Bailong's body, completely without leaving a trace, completely drenched.

Sprinkle a little salt on the surface covered by the juice, and then put the semi-finished five-clawed golden dragon into the steamer with the help of the staff, and steam it for 10 minutes.During the steaming process, Luo Yutong first adjusted some dipping ingredients for the dragon, and then prepared to officially start making the flame drunk goose.

At this time, there was only one hour before the end of the competition. Luo Yutong took out the lion head goose and goose meat in the water to control the moisture, then took a concave pot, put the goose meat, ginger slices, orange peel, cinnamon and Chinese prickly ash aniseed , and an appropriate amount of salt, and then opened the mouth to cook the goose.

With 10 minutes before the end of the competition, Luo Yutong took out the cooked goose and started the next production.Add oil to the frying pan, add goose meat, condiments, etc. and stir fry. The most important thing is that no water is needed, but a whole bottle of red rice wine is added to the wok. The whole wok looks like it is surrounded by fire. generally.

At this time, Luo Yutong seemed to be unaware of it, unhurried, as if doing magic, continued to stir fry with a spatula, then added southern milk cubes, herbs, ginger, green onions, garlic, covered Put the lid on the pot and let the whole pot be completely covered by the fire, and there is no other action.When the alcohol evaporates completely, a flame drunk goose with mellow and meaty aroma is completely completed.

At this time, as the flames were extinguished, the game time was over.Turning his head to look at where Mo Zeyu was, Luo Yutong smiled slightly, and then ordered the staff to take the pot directly, open the lid if necessary, and send it to the judging group for tasting.

　The word "Kung Fu" should be added before the flame drunk goose~~~~
　　
　
(End of this chapter)