The first devil chef in history

Chapter 215 Pastry Showdown!

"No one can stop Rose Knights, because they are the embodiment of justice, and they can even go shopping instead of justice!"

——The Prelude to the Eighth Volume of "Rose Knight"

The first one naturally advanced to the quarterfinals, and this result did not surprise anyone.

Now that the competition has progressed, it is finally Li Gongzhe's turn. Li Gongzhe's opponent is a top chef from the Ossaid continent. He was originally the chef of a famous restaurant in the Gangis Empire. He is admired by the locals and has many disciples. Ten years ago, he came to Food Island to practice, and he has been practicing until now.

"Hey, I'm afraid I'm going to lose again this time. I made it to the top [-] three times and stopped in the top [-] three times."

The top chef is not young, probably close to 60 years old, but he is very well maintained, still has black hair, and looks very good.This guy was quite unconfident when he saw Li Gongzhe, and he was very pessimistic.

"It seems that you are not confident. If you are not confident, how can you cook top-notch food? Go for it, old guy."

Li Gongzhe cheered up the opponent carelessly. Hearing what Li Gongzhe said, the person who claimed to be the old man also laughed. All of them are stews and stir-fried vegetables, this time we two will compare the pasta."

"Pastry?"

Li Gongzhe was taken aback for a moment, then nodded and smiled, "I'm very good at making pastry. If you lose too thoroughly, don't cry."

The old chef also snorted involuntarily, this Li Gongzhe is really too arrogant.

However, Li Gongzhe is really sure this time. Pastry has always been valued in Chinese food culture, and Li Gongzhe is naturally quite proficient.

Noodles are the main component of Chinese cooking, known for their long history, exquisite production, rich categories, and diverse flavors.During period in Spring and Autumn and Warring States, the cereal product have wheat, rice, bean, broomcorn millet, millet, millet, millet etc., and the title of existing five cereals, nine paddy, hundred paddy.Wherein wheat has the branch of barley and wheat, and broomcorn millet, millet, rice also have many products.Grain processing technology has developed from pestle and mortar, stone mill basin, rod, pestle, etc. to stone mill.With the production of oil and seasoning and the use of bronze cooking utensils, fried and steamed pasta appeared at that time.Bronze cooking utensils, similar to frying pans, were used to bake pastries.Since then, with the improvement of cooking utensils and stoves, the raw materials, preparation methods and varieties of Chinese pastry snacks have become increasingly abundant.There are many popular snacks.Such as dumplings, noodles, ramen, pancakes, glutinous rice balls, etc. in the north; siu mai, spring rolls, zongzi, yuanxiao, buns, etc. in the south.In addition, according to their products and folk customs, various places have evolved many
Judging from the meaning of the word "noodles", it is generally believed that it is a food prepared from powdered grains (mainly flour, rice noodles, etc.) as raw materials to temporarily satisfy hunger.It is customary to call it "dim sum" in the south, while it is customary to call it "noodles" in the north. This kind of food is usually made in hand-made workshops, and it is generally not used as a staple food for next meal, but is mostly eaten in the morning, afternoon or night.Judging from the form of its supply, it refers specifically to the convenience food (including breakfast, snacks and banquet snacks, etc.) supplied by the catering industry.

With the change of people's dining form, the increase of raw material types, the use of machinery and equipment, and the improvement of pastry technology, the category of pastry in China has become increasingly extensive. Pasta has become a category based on grain, fruit, fish and shrimp It is a food with good color, aroma, taste and shape after being cooked with stuffing and seasoning as the main raw materials, wrapped and kneaded as the main means.

In addition to the varieties supplied by the traditional catering industry, this type of food also includes cakes produced by pastry food factories. It can be used as a meal for people to enjoy, and it can also be used as a snack and snack food to adjust tastes; It can also be used as a work of art to give people spiritual enjoyment.

Of course, any spiritual enjoyment, works of art and so on are actually just nonsense, hahahahaha, this kind of nonsense is just to properly improve the quality of pastry chefs.

Li Gongzhe laughed loudly, and said to the other party: "You probably don't know what siu mai is, this time I will use siu mai to beat you."

Siu Mai?What is that, the old chef couldn't help frowning, he had never heard of the kind of pastry called siu mai.

But I can't control that much anymore, the old chef decided to make steamed buns, and use steamed stuffed buns to decide the winner.

Li Gongzhe came to look for the raw materials he needed, and he found them soon, and he brought what he didn't have here.

Shaomai is also known as Shaomai, Shaomei (written in Inner Mongolia), Xiaomi, Shaomai, Shaomei, Shaomei, and Guipengtou. It describes the shape of fluffy and folded flowers at the top. Steamed snacks.Shaped like a pomegranate, it is white and crystal clear, with many fillings and thin skins, and it is fragrant and delicious.It is fragrant and delicious, and has the advantages of Xiaolongbao and pot stickers. It is often used as a banquet delicacy among the people.Born and raised in China, it has a long history.It originated in the western part of Inner Mongolia in the late Ming and early Qing Dynasties, and then spread to Beijing and Tianjin as Shaomai, and then to Jiangsu, Zhejiang, Guangdong, and Guangxi, people called it Shaomai; Shaomai in the north and south have different ways of making materials. Huge difference.

What Li Gongzhe is going to make this time is the so-called Shanghai Shaomai.

Glutinous rice, shiitake mushrooms, minced meat, siu mai skin.

Soy sauce, salt, monosodium glutamate, onion.

He first soaked the glutinous rice, and then cooked a large pot of glutinous rice; seasoned the minced meat and stir-fried in the oil pan; cut the shiitake mushrooms into cubes and stir-fried in the oil pan; put the glutinous rice, minced meat, and shiitake mushrooms into the oil pan together, Add soy sauce, salt, and monosodium glutamate and stir-fry until the color is uniform; after the mixed glutinous rice is slightly cooled, take out an appropriate amount and knead it into small balls; wrap the glutinous rice balls in the siu mai skin and knead them into shapes; put them in a steamer to steam, just wait Ten minutes is enough.

The old chef selected about 750 kilogram of flour, an appropriate amount of baking powder, [-] grams of meat filling, an appropriate amount of vegetables, [-] grams of vegetable oil, a little sesame oil, an appropriate amount of chicken essence, and a steamer with a rather strange shape.These things are the raw materials and kitchen utensils he needs, and these things are enough for him to make his super big buns.

Baozi is a kind of food made by mixing flour with water, sugar, etc., adding meat, vegetables, bean paste and other fillings when making it, and steaming it in a steamer after fermentation. The finished product has a hemispherical shape.In the Jiangnan region of the earth, steamed buns are generally called steamed buns.

The steamed buns vs. siu mai reminded Li Gongzhe of one of the few animations that he had watched completely, and that was the Little Master of China.

"Oh my, what should I do? Remember that in that competition, Little Master's Great Universe Steamed Bun defeated that so-and-so's Golden Ratio Shaomai. It seems that I chose Shaomai this time. It's really not good. "

Well, but it doesn't look like the old man on the opposite side is the protagonist
(End of this chapter)