Reincarnating to Become a Japanese Chef God

The details of Xia Yu's repeated frying of beef fell into the camera lens, which naturally attracted a suspicious look.

In the judging seat, an examiner who looked like a blond and blue-eyed professor proactively explained: "The more advanced beef is, the more delicate it is. The pot is too hot and the heat is difficult to control. It takes a few seconds to fry, and one side is more mature than the other. It's very different..."

"Please pay attention to Xia Yu's flipping rhythm. That piece of Kobe beef has been fried 4 times on each side, 30 seconds each time... No, the frying time should decrease from 30 seconds to 10 for the fourth time. wonderful……"

Many professional chefs witnessed this scene with a thoughtful expression.

At the restaurant in Shudi, Xia Qing said cheerfully: "It's the'uniformity' of heat!"

"Uniform heat!"

At the scene, Tangshan and Yu Hong, who are experts in fire engineering, were secretly surprised.

"Don't underestimate the details!"

Tang Shan said to Tang Jingtao, who looked disapproving: "This is the highest state of Huohou's control!"

In the analysis of everyone, a whole steak came out of the pot.

Seeing Xia Yu put the steak on a square white plate and turned to do other things, all the chefs were taken aback for a while, and they said, "Is this going to stand still?"

Xia Yu used a clean boiling pot to beat up water, set it on the stove and fired.

However, after waiting for the boiling pot to boil, Xia Yu actually put the beef bones and offal into the pot, then took it out after a while and rinsed it with cold water. This scene is worthy of fun in the eyes of professionals.

"He wants to cook beef stock?" Erina was surprised.

Zhu Qing was thoughtful, with a sense of anticipation in her heart, "Is it a revised recipe... It seems that he is really serious!"

That's right.

Xia Yu just wanted to make a pot of stock. This pot of soup also had a great influence on the completion of the dishes, so you shouldn't be perfunctory.The beef bones and beef offal are specially noted on the note. Of course, these scraps are also taken from Kobe Wagyu beef, so there is no problem of the compatibility of beef, beef bones and offal materials.

The beef bones and offal that have been blanched in boiling water and rinsed in cold water are thrown into the broth boiling pot, and then the bundle of spices necessary for making the broth.

"Well……"

"Use half an onion, 15 small cloves? No, reduce 3, just use 12, 1/4 carrot, celery, bay leaf, thyme, green garlic..."

Use colorless cotton rope to tie a variety of spices into a bunch, and the finely divided spices are individually wrapped in gauze.

With the lid closed, Xia Yu clapped her hands and glanced at the dough that was still on the wet cloth on the cutting board. The step of'waking up the noodles' was not urgent. 30 minutes is the minimum requirement. If time permits, one or two hours will not be too long.

After doing this, I took a moment to pay attention to the opponent's cooking table.

Tang Yuqiong had already chopped the fish into ground meat.

Next, use the'Tang's Mandarin Duck Knife' to process spring bamboo shoots, green peppers, mushrooms, carrots, cabbage, and carrots.

Vegetables should be cut too finely, to which, Tangyu Qiong his face serious, show Daogong again, Bang Bang Bang Bang, knife and chopping board collision of melody makes choking tension, as if the battlefield sounded hurried into large drums.

Shiitake mushrooms, spring bamboo shoots, cabbage, and carrots should be blanched.

"Wow—"

She placed a real iron Chinese wok on the stovetop. After the pan was heated, with a wave of the spatula, the grease immediately washed away, staining the inner wall of the pan brightly, and when the grease ceased to sizzle, Tang Yuqiong would be confused. , Throw in the ground sea bream, stir fry!

Season with salt, cooking wine and black pepper!

The ground sea bream cannot be fully cooked. This step is also very important to control the heat. Tang Yuqiong's cheeks are overflowing with fragrant sweat, his cheeks are flushing, and the professional fire stove screams.

Tang Shan shook his head and said to himself: "In terms of fireworks, Yuqiong is not as good as him!"

The ground meat is slightly fried and the aroma is permeated.

After that, the female chef mixed the shredded mushrooms, green peppers, spring bamboo shoots, carrots and other vegetables with salt and sesame oil.

Here, it is to wrap spring rolls!

boom!

Tang Yuqiong brought the prepared spring roll wrappers to the cooking table, the camera focused, and the audience immediately screamed.

"Then, is that spring roll wrapper?"

"Idiot! Is the spring roll wrapper like this?"

"Regular spring roll wrappers are made by kneading high-gluten flour with cold water. In short, it is made of flour. It can't be so wet!"

The audience actually quarreled, noisy, like a bazaar.

The judges couldn't help but uttered, and asked the microphone: "Tang Yuqiong contestant, can you talk about your'spring roll skin'?"

Tang Yuqiong didn’t care that the reviewer interrupted her cooking rhythm. There was no interruption in the processing of the ingredients before. At this time, she could finally take a rest during the spring roll package. She smiled slightly and said: “Actually, this is not a spring roll wrapper. It's...fish skin!"

As he said, his hand grabbed the "spring roll skin" rolled on the plate and shook it suddenly. A large and long fish skin unfolded like a scroll.

"It's the skin of'Star Snapper'!"

"Complete! A whole piece!"

The reviewer of the question looked a little dazed, and finally recalled the scene in which Tang Yuqiong carefully peeled the skin with the'mandarin duck knife' half an hour ago.The judge couldn't help but tremble: "So, you plan to wrap the spring rolls in fish skin?"

"Well, this is an important part of making the sea bream come alive!"

When Tang Yuqiong said this, she subconsciously looked at the opponent’s cooking table, and did not expect Xia Yu to also look at him. The two eyes collided across the stage. Seeing the appreciation in Xia Yu’s eyes, she raised her lips and said with a high tone: "I will let You can eat fresh sea bream spring rolls!"

She began to wrap spring rolls.

Fried ground sea bream, mixed with a variety of vegetables, is wrapped in a piece of fish skin that has been carefully cut.

When Tang Yuqiong had stacked a whole plate of spring rolls in front of him, half an hour had passed when the materials were exhausted.

"Next is frying!"

Tang Yuqiong wiped the sweat with the handkerchief in his pocket, and while lifting the oil bucket, pouring the fat into the fryer, he looked around curiously, "Where is that guy?"

At this look, she stayed for a while.

During this half an hour, Xia Yu also used dough to wrap diced beef and vermicelli soaked in broth to make round and chubby strange pastries.

Then, there are mirror-like steps.

The young chef also lifted the oil drum to pour grease into the fryer.

The big screen on the field, the picture is switched back and forth between the two cooking tables, it is estimated that the cameraman is also dazed——

At this point in time, this frying step is too much a mirror image of Nima!

However, this is a crucial final step. Xia Yu and Tang Yuqiong are immersed in the production physically and mentally, and there is no extra energy to pay attention to outside sounds.

"The temperature of the frying pan is right!"

Tang Yuqiong said, pick up a spring roll of fish skin with steel chopsticks, and sink it into the oil pan.

"Okay, the oil temperature has risen by 2 degrees again, and it is now around 170 degrees, which is the most suitable oil temperature I grasped during my past practice——!"

Dip a bowl of viscous egg yolk with a small brush, and immediately apply a layer of egg yolk to the chubby dough. Xia Yu took the strange bun with a small opening and poured it into the oil without delay. pot.

"carry out!"

"Finish!"

Another quarter of an hour later, Xia Yu and Tang Yuqiong coincided with each other and put down the chopsticks.

Upon seeing this, Chiyo Aichi, the hostess who had been waiting for a long time, uttered a cry: "Oh oh oh oh oh oh, it seems that both contestants have finished, then, please two..."

The sound stopped abruptly.

Chiyo Aichi was near the cooking table, so a strange clicking noise spread through her microphone.

The audience was shocked.