The dazzling starlight of the halberd

"Forget it, you should come first. After all, this is the home of the dark cooking world. Even if you die, you will be convinced, right?"

A corner of the sacred scholar’s ​​mouth appeared, with an unknown smile: "Well, try to try your best cooking, even your best siu mai. It doesn’t matter. Because the result is the same, I will definitely take you. The food will lead people to defeat and it will definitely not change things."

"You really dare to say..." Gangbang Jie will naturally not be frightened by the aura of the sage scholar.

Gangbang Jie took out a stone tablet with the theme of cooking out of the stone box, but on the other hand, the theme written on it was surprisingly-dumplings!

"It's actually dumplings?" Gangbang Jie looked at the stone tablet in his hand and was stunned for a moment.

The Yao Niang and Tian Suohui and others in the distance saw this, and couldn't help but be overjoyed. Dumplings must belong to the type of pastry. This means that the selection of the pastry area where steel sticks is the best.

However, Xiang En's face is not so good, because if she remembers correctly, the sacred scholar is also very accomplished in pastry. When Logan, "the king of pastry" was in the dark cooking world, they often discussed each other. Knowledge about pastry.

Soon, the theme of the duel between Erina and Luo Tai was also selected, and it was "fish".

And the theme of the duel between Jidi and Ruda is...

Chapter 288 Cold Dishes

"Cold dishes" are generally called cold dishes, or cold dishes in the catering industry.It is a dish with a unique style and strong skill in composition. It is eaten cold for a few hours and is called a cold dish.

However, most of the main raw materials for cold dishes are clinker, so this is completely different from the cooking method of hot dishes, and its main characteristics are fine selection of materials, dry and fragrant taste, crisp and tender, refreshing and not greasy, bright color and shape Neat and beautiful, harmonious and pleasing to the eye.

In the order of serving meals, cold dishes are usually placed at the top, which serves as a little hunger and appetizer.

And "Flower Monk" Ruda is a master of cold dishes. Even in the dark cooking world, he has no opponents. Even the Asian magazine can't help but praise him like this, "Even if I am in cold dishes, I am not necessarily Ruda's opponent."

However, the theme of the randomly selected duel between Ji Di and Ruda was actually...

Ji Di looked at the word "cold dish" written on the stone tablet for a moment, and then came back to his senses.

But on the contrary, Ruda laughed presumptuously: "Hahaha, this is what you smoked yourself, you see, God really helped me, God wants you to stay here, hahaha!"

Hearing Ruda's laughter, Xiang En also saw that the theme of the matchup in his hand was "cold dishes" and his face became pale.

And the few chefs from the dark cooking world who have not played on the side are also gloating ~ misfortune.

"This super chef is really pitiful. He actually drew the'cold dish' that Ruda is best at. You don't need to know the result.-"

"In this way, the trend of victory in the game has greatly inclined to the dark cooking world, I said that this group of people is not the turn of Master Yanxian."

Yao Niang's face was also aside, and said: "No...no, and the chef is in danger, she actually got the enemy's best dishes."

Liu Xingyao closed his eyes and said faintly: "This is no way, but what we have to do now is to believe in the chef."

Although Xiang En was also worried, as the host of the "Dark Showdown", she must continue the game, so she could only announce: "Then, the first battle of the'Dark Showdown' will begin now. The three-group showdown. The themed ingredients are'dumplings','fish', and'cold dishes'. According to the traditional rules of the dark showdown, the cooking time is within 2 hours. Please come up with dishes that match the theme at the prescribed time."

Ruda seemed to be very proud because he got his best dish.

"Perfect right? I will let you eat the cold dish I made, and then take the venom and lose it. It won't make you feel unconvinced to lose..." Ruda said, rushing to put the ingredients first. I started to choose the ingredients for my cooking.

Ruda almost didn't hesitate to move towards the place where the ingredients were placed, which showed that he had already thought about what to do, so that there was no hesitation.

Seeing this scene, Feisha and others were naturally very worried.

"Xing Yaojun, but then again, is there any difference between Chinese cold dishes and Japanese cold dishes?" Feisha asked curiously.

"In fact, there is not much difference, but Chinese cold dishes are not only more delicate on the plate, but also stricter when they are cooked. The cold dishes mentioned in the cooking method must be dry, crispy and refreshing. In addition to the requirements, it is also required to achieve a taste that penetrates the skin and has a lingering fragrance. At the same time, according to the requirements of different varieties of cold dishes, it must be crisp and tender or refreshing without soup and not greasy." Liu Xingyao explained.

After hearing this, Scarlett thought for a while, and then said, "Well, if the taste is strict, then the knife must be very demanding? Because the size of the ingredients is equal, and the thickness is uniform, these will affect the taste. "

"Furthermore, the cold dish is the most different from other dishes, that is, his platter is important. If the full score of the whole dish is 100, then the beauty of the platter will occupy at least 40 points!"

Liu Xingyao further explained, “When putting together dishes, the harmony of colors between dishes and dishes, between auxiliary materials and main materials, between seasonings and main materials, and between dishes and vessels is very particular. The modeling should be artistic and generous, so that The cold dishes that are assembled on the plate present a beautiful contrast, colorful, vivid and lifelike beauty.

Therefore, cold dishes should not only be beautiful in color, aroma, taste, and shape, but also pay more attention to the nutrients between various dishes and the adjustment of meat and vegetable dishes. Chefs who have cooked cold dishes know that this is a simple look. , But it is very complicated to cook. Without solid basic skills, there is no way to make a decent cold dish!"

At this time, Ruda had already selected the ingredients he needed and placed them on the cooking table. When he took out the ingredients he was going to use, they were Chinese cabbage, pakchoi, prawns, fish and ham.

(To be continued...)

Chapter 289 Distressed

The ingredients Ruda brought out were Chinese cabbage, small cabbage, Jiwei shrimp, fish, ham, etc.

"Using these ingredients, what kind of cold dishes do you want to make?" Feisha didn't know much about Chinese cold dishes, so after seeing Ruda take out these ingredients, he didn't know what he was going to do. .

Liu Xingyao, as a person of "Two Worlds Crossing", knows a lot about cooking. After seeing these ingredients, his expression flashed in surprise and said: "Does Ruda want to do the cold dish is'Buddha Guanyin Lotus'?"

"Buddha Guanyin lotus? What kind of cold dish is that, Xing Yaojun?"

This time not only Feisha was very confused, but even Yao Niang and other women were also confused.

"Buddha Guanyin lotus, this is a Chinese cabbage as the main ingredient, named because of its image. It is made into a lotus and bergamot shape, with shrimp, fish, ham, dried shrimp and other flavors. It is decorated with broccoli and cooked by steaming. It is made to maintain the original taste of the dishes. The appearance of this dish is vivid, elegant and elegant, and at the same time it has strict requirements on the knife skills, so it is the highest level of cold dishes." Liu Xingyao explained.

At this time, Ruda's cooking station was not far away from where Liu Xingyao and the others were. He listened to what he said, and couldn't help but laugh again.

"Hahahaha, it is true that Liu Xingyao knows a lot, but what you are talking about is just an ordinary practice of'bergamot Guanyin lotus', and the'lotus' of the'bergamot Guanyin lotus' I want to do is not an ordinary'four rings' That's it!" Ruda smiled triumphantly.

Feisha and other women didn't understand this "Buddhist Guanyin Lotus" at all, so they became more and more confused.

Liu Xingyao explained directly, “The origin of this dish is because it resembles the Guanyin lotus that the Chinese Guanyin Bodhisattva sits on and wants to come from it. The average Guanyin lotus has four layers of flowers... It is not easy for Guanyinlian to carve to the fourth floor of itself. The carving that wants to continue is more than just a knife..."

After hearing this, Feisha and the others understood, and nodded without understanding.

"If you don’t understand very well, let’s take a simple example. You should all know about Chinese dragon beard noodles, right? The meaning of this layer is similar to the meaning of a buckle of dragon beard noodles, but the degree of difficulty is very different. "Liu Xingyao explained again.

After listening to Yao Niang and others, they fell into silence again. To be precise, they were worried, because Ruda himself was not weak, and the theme of the matchup was "cold."

Jidi seems to be in a hard fight, and the situation on the side of Gungang Jie and the Sacred Scholar is also extremely unoptimistic.

Although the theme of the duel is dumplings, and it is also a pastry dish that steel sticks can handle, but...

Dumplings, like most noodles, require the step of making noodles, because this is to make dumpling skins, and the two key elements that make up dumplings are "skin" and "filling." Good or bad directly affects the taste of dumplings.

As a special pastry chef, the steel stick solution naturally understands this point, so he dare not sloppy on the face. I thought that the soft-looking white face like the sacred scholar would be very difficult in the face, but he showed it. The skill of making dough makes Gangbang Jie couldn't help being surprised!

Kneading noodles is also very particular. It seems like a small process, but there are many things to pay attention to... For example, when kneading the noodles, you can't add enough water at one time. The flour is poured into a basin or on a panel, and a sink is formed in the middle. , Pour the water in slowly and stir slowly with chopsticks.When the water is absorbed by the flour, knead the noodles repeatedly with your hands to make the flour into many small noodles, commonly known as "snow flakes."

In this way, the flour will not drip everywhere because it is too late to suck, and it will not stick to the hands and bowls of batter.Then sprinkle water on the "snowflakes noodles" and stir them with your hands to make them into small lumpy doughs called "grape noodles".

At this time, the flour has not absorbed enough water, and the hardness is relatively high. You can squeeze the dough into pieces, wipe off the sticky batter on the basin or panel, and then dip some water in your hands to wash off the flour and sprinkle on the "grape noodles". You can use both hands to knead the grape noodles into smooth noodles.This kneading method is called the "three-step water addition method", which can make the whole kneading process clean, 2.0 neat, and achieve the effect of "dough light, basin light, and hand light".

Of course, this is only for the river noodles of ordinary flour, but if the object is water chestnut noodles, the difficulty will increase again on the basis!

The sage scholar quickly showed the strength of his top chef in the dark cooking world-the mustard wheat flour gradually merged into a ball in a blink of an eye.The shepherd's purse flour seems to flow in the direction of the fingers, flowing in the basin with gorgeous techniques that have never been seen before!

Gorgeous and well-developed skills, these few years of work can't produce such a degree of dough.