The first devil chef in history

Chapter 221 Go all out!

Trafalgar couldn't bear the anger and jumped off the stage directly.

Then today's second game has begun.

The big turntable turned and turned, and turned and turned and turned.
This time the turntable turned to 'The production process is extremely difficult'.

In other words, the dishes this time must be those that are extremely difficult to make.

The former presiding judge came up and explained: "The so-called production process is extremely difficult. It means that the dishes you cook are ordinary chefs with two years of cooking experience. Even if you know the cooking process of your dishes, Still can’t make this dish.”

For Li Gongzhe and Aladdin, this so-called difficulty is actually not that difficult. They know how to cook a lot.

"Li Gongzhe, Li Gongzhe, I know you think highly of yourself. Now it can be said that in your eyes, the only opponent in this competition is the first one, right?"

Aladdin asked Li Gongzhe this way when he came up.

"What you said is not wrong. In my heart, only the predecessors are worthy of my opponent. However, your words are still difficult to deal with. You can even say that you are worthy of my all-out shot."

Li Gongzhe has never been a hypocritical person, he just admits what he thinks in his heart, and he doesn't want some people to wear a mask and talk nonsense even if they think so in their heart.

"Hahahahahaha, you mean you haven't used your full strength so far, right? The old man is really lucky to be worthy of your full strength."

Who is Aladdin? He is a master of cooking. He has hundreds of disciples and grandchildren. Except for some big shots, who would dare to talk to him like that.He was now laughing out of anger, but he paid Li Gongzhe a complete attention in his heart.

What he was planning to use in the finals, but he planned to use it now.

Because even if he made it to the finals, he would not be the opponent of the first teacher, so why not use the strongest method here.

Although both Trafalgar and the mysterious blue-haired man were very strong, the importance that the forerunner and the left servant attached to Li Gongzhe, as well as Aladdin's own intuition, told him.

Li Gongzhe is the most powerful existence among all chefs except for the first one!
"I can't help it. I have to do my best. Now let me show you this Wensi Tofu."

It should be noted here that Aladdin's accent is not the so-called Chinese Wensi Tofu, but the foreign language of "Wensi Tofu" translated by Shuling in Li Gongzhe's ears.

In other words, what this guy is really going to do is just a dish similar to the 'Wensi Tofu' dish on Earth.

After all, this is a different world, and Wensi Tofu should be very different.

What is Wensi Tofu?
Wensi tofu is a famous traditional dish of the Han nationality in Yangzhou, Jiangsu Province with a long history, belonging to Huaiyang cuisine and Su cuisine.It has extremely strict selection of ingredients, fine knife workmanship, soft tenderness and mellowness, and melts in the mouth. At the same time, it has the effects of regulating malnutrition, tonifying deficiency and nourishing the body. It is a good recipe for the elderly and children.Yu Yue of the Qing Dynasty "Tea Xiangshi Congchao": "Wensi word Xifu, Gongshi, and good at making tofu soup and sweet porridge. Those who follow the method so far are called Wensi tofu." "Tiao Ding Ji" is also known as It is called "Assorted Tofu Soup".

For this dish, 3 pieces of tofu made with salted brine weigh about 450 grams; this kitchen knife is finely crafted, requiring shiitake mushrooms, winter bamboo shoots, ham, and chicken breasts to be cut into thin shreds of the same thickness.

In other words, this is a famous dish that is extremely difficult to make!

This famous dish is very in line with the requirements on the turntable. Advanced knife skills cannot be mastered by ordinary people in three to five years.

Li Gongzhe just smiled. Although Wensi tofu is really a difficult dish, making Wensi tofu is actually easy for him.

This time, Li Gongzhe is preparing to cook an extremely difficult dish. Many people even think that this dish may be the most difficult dish in China.

Buddha jumped the wall!
Fotiaoqiang, also known as Mantanxiang and Fushouquan, is a famous dish of the Han nationality in Fuzhou, Fujian, and belongs to the Fujian cuisine.According to legend, it was developed by Zheng Chunfa, the owner of Juchunyuan restaurant in Fuzhou, during the Daoguang period of the Qing Dynasty.Buddha jumping wall is rich in nutrition, which can promote growth, beautify, delay aging, and enhance immunity. It is a good tonic.

In 1965 and 1980 in Guangzhou Nanyuan and Hong Kong respectively, Fuzhou cuisine, which mainly cooks Buddha Tiaoqiang, caused a sensation, and set off a craze for Buddha Tiaoqiang all over the world.Restaurants opened by overseas Chinese in various places often use what they claim to be authentic Buddha Tiaoqiang dishes to attract customers.Fotiaoqiang has also received Prince Sihanouk, US President Ronald Reagan, British Queen Elizabeth and other heads of state.

Since "Buddha Tiaoqiang" is made by simmering dozens of raw materials in one jar, it not only has a common meat flavor, but also maintains its own characteristics.It tastes soft and moist, with a rich meaty aroma, but not greasy; all ingredients penetrate each other, and the taste is delicious.At the same time, the nutritional value is extremely high, and it has the effects of nourishing qi and blood, clearing the lungs and moistening the intestines, and preventing deficiency and cold.When serving, it is served with a dish of coir raincoat radish (white radish cut into shreds), a dish of mustard oil, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, and then served with silver shredded rolls and sesame cakes. It's wonderful, and its flavor is endless.

Speaking of the dish of Buddha jumping over the wall, almost everyone knows and has imagined it, but there are very few people who have actually eaten Buddha jumping over the wall. For example, Mr. Liang Shiqiu Yashe talked about Buddha jumping over the wall, but finally turned to braised pork, not to mention us mortal.Fortunately, Chinese characters with rich connotations and extensions describe the famous Fuzhou dish "Eight Treasures" at that time for us.There are so many allusions about Buddha jumping over the wall that resemble the Chinese names of Hollywood blockbusters, but whether it is "Tan Shao Ba Bao" or "Fu Shou Quan", there is no such thing as "Buddha jumping over the wall", which brings us infinite imagination and enjoyment.

Eighteen kinds of main materials and twelve kinds of auxiliary materials are integrated with each other.Almost all delicacies in the world are included, such as chicken and duck, sheep and knuckle, pork belly, hoof tip, tendon, ham, chicken and duck gizzard; fish lip, shark fin, sea cucumber, abalone, scallop, fish belly; pigeon eggs, shiitake mushrooms, bamboo shoots sharp, clam. More than 30 kinds of raw materials and auxiliary materials are processed and prepared separately, and then put into the altar in layers, just like an ambitious New Year's film, the gathering of big names is naturally extraordinary.For many years, the simmering vessel of Buddha Jumping over the Wall has been using Shaoxing wine altar, which contains Shaoxing famous wine and ingredients.Simmering Buddha Tiaoqiang pays attention to storing fragrance and preserving flavor. After filling the altar, first seal the mouth of the altar with lotus leaves, and then cover it.The kind of fire for Simmering Buddha Tiaoqiang is strictly pure and smokeless charcoal fire, which is made by simmering for five or six hours after boiling with high fire.Nowadays, some hotels advertise how fragrant their dishes are, which is indeed a bit less reserved than Buddha Jumping Wall.The real Buddha Tiaoqiang has almost no aroma during the simmering process. On the contrary, when the altar is simmered, you only need to lift the lotus leaves slightly, and the aroma of wine will be pungent and enter the heart and spleen.The soup is thick and brown in color, but thick but not greasy.When eating, the aroma of wine is mixed with various aromas, and the fragrance is wafting everywhere. It is rotten but not rotten, and the taste is endless.

"The fragrance of meat from the altar wafts around, and the Buddha jumped over the wall when he heard about it."

Li Gongzhe read out this sentence about the ancient couplet about the Buddha jumping over the wall, and he couldn't help but have full confidence in this competition.

The key to Buddha Tiaoqiang lies in various ingredients, some of which are really not available on the stage, such as abalone, dried scallops, high belly fish, pigeon eggs, shiitake mushrooms and bamboo shoots.

However, Li Gongzhe has already found something better to replace it.

"If it's more difficult, the mere Wensi Tofu is no match for Buddha Jumping the Wall."

Li Gongzhe went to choose the ingredients with a smile.

(End of this chapter)