Food starts with Mapo Tofu

Chapter 821 It's All Right (Seeking Monthly Pass)

After the customers finished eating, they came to the scoring session. In Italy, the scores of the two sides were almost evenly matched. Mu Jie scored 35 points, and Abraham scored 36 points.

After Chen Nian learned the score, he came back and thought about it, and felt that the pasta was too ordinary, but even if it was ordinary, they still had to make it.

Although this is a competition in a foreign country, it still has to be brought back to China for screening after filming.

As the chefs of the competition, they have to show the audience something different, let them know that Chinese chefs can cook Chinese dishes in China, and they can also cook foreign dishes when they go to foreign countries.

However, after the first round, the total score gap between the two sides has narrowed to ten.

After Mu Jie came back, they began to prepare for the second round.

In the second round, Mu Jie’s idea was to use the noodles they got before to make a honeycomb egg dumpling. This dish was decided before they came to Italy, and the main reason was that they got eggs .

This can be regarded as a big advantage for them.

But Abraham is not a vegetarian either. As a chef with three Michelin stars, and in his own home, he can naturally make full use of the existing ingredients to make something that customers love.

Listening to the other party's conversation, Chen Nian knew that the other party was probably going to make black pepper beef, and then make a dish with squid, but when Chen Nian heard this, he was discovered by the other party, and Abraham smiled and asked Chen Nian, don't eavesdrop, lowered his voice and began to discuss in a low voice.

Listening to the other party's recipes, Chen Nian couldn't help but sigh in his heart, they are too alienated, don't they just listen to it, there is nothing to worry about, look at yourself, never avoid it when talking watching them.

However, looking at the other party's preparations, Chen Nian felt that they probably wanted to stuff the squid.

It’s just that if you give the squid to Mu Jie, you will definitely not use this method. You can either fry it or fry it, and at most use it to cook a soup, or let Chen Nian be the main knife. Maybe you have to let these foreigners feel it. The charm of Dalian grilled squid.

The chef of the Chinese team will first make a honeycomb egg dumpling, and it is time for Yao Guangbin to come on stage.

First, mix noodles and water with lard.

Although they got peanut oil this time, it will be more fragrant to use lard for this kind of dim sum.

The main task of Chen Nian is also to knead noodles, because in addition to honeycomb egg dumplings, the dish prepared by Mu Jie in the second round is a small pictograph pumpkin, which is also a dessert.

Since Yao Guangbin was still making honeycomb egg dumplings, he was a bit busy, and the others had to deal with the stuffing and coordinate the plate with the hotel, so the job of making noodles came to Chen Nian again.

However, although this dessert has pumpkin in its name, it is not made of pumpkin. Instead, carrots are thoroughly steamed and then ground into a puree, and then Cheng noodles are added to it, and the filling is made of small apricots. , honey and sugar.

After the reconciliation, the hands of the other people besides Yao Guangbin were also free, so they started making stuffing together.

Just like making dumplings, you first pick out the ingredients one by one, then roll out the dough, and finally put the adjusted stuffing into it, first round it, then press it a little, and finally print a strip on the side one edge.

After doing this, it looks like a pumpkin, and it looks a little cute when placed there.

But when Chen Nian looked at this little pumpkin, he always felt that something was missing.

"Three masters, I think how about adding a handle to this little pumpkin?"

Mu Jie thought about it: "I think it can be done."

And Yao Guangbin also looked at the little pumpkin, and finally nodded: "It's really better to add a handle, so you guys do it first, and I have to make egg dumplings here."

The work of adding handles is simple, just rub a thin strip of the remaining clear noodles and stick it on it.

And making two desserts on this round is part of their strategy.

In Yunnan, in the first round, Abraham's team came up with two relatively light dishes, but in the end they were defeated by the grilled fish seasoned with kumquat.

Although there must be some reasons why Chinese people are not used to those Western food, but it is more because of the heavy taste of grilled fish.

It is different from this time. Although the Italian team has black pepper beef in the dish, the taste of this dish itself is not so much. In addition, they have eaten the black pepper Duobao made by the Chinese team before. Fish, so it's bound to feel a bit repetitive.

And when they cook a little slower, the Italian team has to serve the dishes first. After they have eaten the black pepper beef, which is not heavy but not so light, they will have dessert. Novel experience.

"Master Mu, the mutual generation and restraint of this food can be regarded as making you understand." Chen Nian couldn't help saying from the side.

"Hahaha, this is the wisdom left by our ancestors, and I'm just standing on the shoulders of my predecessors." Mu Jie is very confident in his tactics.

Both sides were busy in full swing, and soon a new problem appeared on the Italian team, that is, the beef was not as soft as they imagined.

In layman's terms, it's a bit of a firewood.

Chen Nian and others have encountered this problem before when they were in China, but their solution at that time was to add kumquat to it, and use the fruit acid in it to make the beef tender.

The Chinese team also did not go well in the second round, because the honeycomb egg dumplings are to be fried, that is, after they are cooked with clear noodles, the preserved fruits are wrapped in them, and then put into the oil pan.

But because there is no open fire in the western-style kitchen, everything is done by electric stoves, so Yao Guangbin found that the temperature of the oil could not go up when he was heating the oil.

After changing one after another, they finally raised the temperature of the oil, tried frying it, and felt that the temperature was okay, so they started frying after wasting more than ten minutes.

Frying is almost the last step, and the rest is only to arrange the plates. After finishing the work here, Mu Jie asked Zhou Ji and Chen Nian to design some styles of the plates.

Zhou Ji’s plate arrangement is to put a drop of black pepper juice on the plate first, and then use a brush to spread it.

Then put a small green flower rolled out of the cucumber skin on top as an embellishment, and finally put the pumpkin next to it.

But the old way is to scatter the mint leaves, then put the pumpkin directly on it, and finally pour some apricot sauce on it.

Mu Jie looked left and right, and felt that the old one was better.

"Then let's arrange it according to this, and our time is a bit too late. If we peel cucumbers now, we may not be able to catch up."

"Okay, then use this vintage plate."

Then they began to set the plate together again.

Yao Guangbin quickly blew up all the dim sum.

But this kind of dim sum should be regarded as puff pastry more precisely, just like the bread baked on the last soup dish in Yunnan.

Chinese classical dim sum practices are collectively referred to as two, either fried or steamed.

Their side has entered the final stage, but Abraham's side has also begun to become nervous with the naked eye. The previous old guess was correct. They planned to stuff the stuffing into the squid's stomach, but later found out that there was not enough time. No, it can only be made into squid salad.

In this way, the Chinese team arranged the dishes unhurriedly, and Abraham soon began to let his son bring an assistant to arrange the dishes, while he was handling the dishes.

Finally, under the deliberate delay of Mu Jie and others, Abraham first prepared the dishes and took them out.

"I'm hooked." Mu Jie said happily.

"Anyway, we are making desserts, so we are not afraid of being cold, and the best time to eat our desserts is when they have just cooled down. At this time, they are not too hot to eat, and the skin is the most crispy.

When the dishes of the Italian team were brought out, the customers who had been waiting outside for a long time also began to taste them.

"The taste of the beef is very good, but I don't like its ripeness very much. I prefer beef that is about three mature. This tastes a little hard, but I think it will be better with red wine."

"I can feel that wine and cheese seem to be added to the beef during the production process, but just like the gentleman just now, I don't like its ripeness very much."

Sure enough, the beef was not fully processed, and its meat quality was constantly complained by customers.

But the second calamari salad seemed to be ok.

"I like this squid salad very much, especially the combination with sausage in it makes me feel a little surprised. I love sausage very much. It may be subjective, but I will definitely give this dish a high score."

“The combination of squid salad and eggplant puree is very creative, but I think it would be better if the squid can be made into a sweet filling? Maybe this dish is delicious, but I think it can be better way of doing."

Customers' comments on these two dishes basically have their own advantages and disadvantages, in short, they are not perfect.

Moreover, they are a little unclear which dish is made by an Italian chef. In their opinion, the two dishes served now look like they were made by a Chinese chef.

It's just that after they finished eating these dishes, the kitchen continued to serve dishes. Seeing the dishes served this time, they almost didn't think much about it and decided that it was definitely made by Chinese chefs, because they didn't have such dishes in Italy. practice.

This time the dish was served with cocoa powder as a decoration base, and next to it were some freshly fried egg floss that had just been placed on the plate.

Finally, put the honeycomb egg dumplings on it, and it looks like a little yellow chicken with messy hair lying in the nest from a distance.

"Previously they gave us cocoa powder to make things difficult, but even if you don't use it in the dishes, you can just use it on the plate." Zhou Ji laughed softly.

As soon as the dish was served, they knew it was made by a Chinese chef, and after tasting it, an older sister was very satisfied with the taste: "This dessert is very delicious, and it is very delicious in terms of appearance, color and taste. It is very Chinese, but even though it comes from China, I still think this dessert is the food that can bring me a happy mood throughout the day after I eat it."

"First of all, I like its shape very much. It looks very cute, like a work of art. I can't bear to eat it."

After hearing this, the host couldn't help asking: "Then have you eaten?"

As a result, the guest shook his head: "No, I'm not willing to eat."

Beibei felt funny and speechless when she heard this, you are here to be a judge, how do you judge if you don't eat?
But seeing the insistence of this foreign lady, Beibei didn't say anything, just said thank you, and then went to interview other people.

The second dish on their side is a small pictographic pumpkin. The original pumpkin looks very realistic and cute, and with a layer of apricot jam on it, it looks even more shining.

"Very good, I think both the taste and the shape are top-notch."

"I like desserts so much. This dessert is exactly what I wanted. The apricot flavor is very strong, and the dessert is also very crispy and soft inside."

It was the same lady who was reluctant to eat egg dumplings just now, but this time it seemed that she was reminded by the customer next to her. Although she was a little reluctant, she still finished eating.

But after she finished speaking, she asked in a low voice: "Can I meet this chef later?"

Beibei froze for a moment: "I can convey it to you later."

"OK, thanks."

In this way, the customer finished eating two desserts, and the comments from both parties were still full of praise.

Next is the scoring session that everyone loves to see. This time, because the two desserts were loved by Italian diners from the country of desserts, they directly got a high score of 39 points, but compared to Abraham Only got 29 points.

After hearing this number, Abraham felt a little desperate.

If the difference is only ten minutes, he can still chase after him, but how can he chase after twenty minutes?
Unless the Chinese chef overturned in the third round.

But it's impossible to think about it with your toes. After they lead by [-] points, the third round will definitely focus on safety.

Even if you cook some regular dishes that everyone loves to see, you can get about [-] points.

And it was too difficult for me to get fifty points.

It's just that even if the next game is a must-lose game, they still have to prepare the last two dishes.

Considering that they had already eaten the main course, Abraham also planned to bring out two desserts for the last course.

But Mu Jie didn't plan to play it safe as Abraham had thought in his heart. Since he came out to compete, it must be mainly for display, let alone when the score gap is so large.

Since they still had red saury left, he planned to use this to make one dish first, and he still planned to make some desserts for the other dish.

But at this time Yao Guangbin suddenly said: "I feel that Chen Nian is also good at making desserts, or let him make this one?"

Mu Jie has no objection, as long as it can be done well, anyone can do it.

"Chen Nian, if you are asked to make desserts, what are you going to do?"

Chen Nian thought for a while: "How about the Lion Cake? Two hours should be enough."

(End of this chapter)