The story of a cook

Chapter 542 Emperor Chapter 556 Cooking Competition

I am also very nervous now.

Li Mingjuan's sashimi can get the ranking, so can Zhao Xiaojun's "green bamboo shoots and conch slices". Zhang Zhicheng was disqualified from the competition, and now it's up to Li Haicai.Li Haicai's "Nanjian Meatballs" is a bit difficult to get the ranking. The contestants in his group are relatively strong, and the "chicken minced spinach" made by the master Fulinju in the previous group is also very good, and it is expected to get the ranking , If it is not done well, the Northeast cuisine of the old shop will miss the top three.

Now Li Haicai has squeezed all the meatballs onto the plate, and is about to fry them in the pan.

He carefully pushed the coded small balls into the pot, keeping the whole shape intact and not deformed when pushing.After the meatballs enter the pot, start frying on low heat. During the frying process, shake the spoon slowly to make all the meatballs heated evenly.There are a total of forty small balls, which are round and slowly shaken in the pot. As the heat rises, the bottom layer of the small balls begins to shape.At this time, gently flatten the balls with a hand spoon to increase the heating surface, and at the same time make the gap between each ball smaller and tightly connected.

Feeling that the bottom layer is fried, I start to shake the spoon and prepare to turn over the spoon.The difficulty of his big flipping spoon is more difficult than "chicken minced spinach", because "chicken minced spinach" has been thickened before the big flipping spoon, so it is easier to flip.This doesn’t work, it’s just that the bottom layer of the meatballs is fried and shaped, and the top is still raw. In this case, forty small balls need to be turned over as a whole, and the shape can’t be damaged. This is a test for the chef’s spooning skills.

Fortunately, he flipped over easily, almost perfect.

After turning over, continue to fry the other side on low heat. After frying, add shredded green onion and ginger, then add old soup, make basic seasoning, and start to simmer.

The "Claypot Belly Sliced ​​Baby Vegetables" prepared by the coarse grain master has been prepared, and it has been posted on the chef's account.

The master of Binhai Bay’s "Skillful Hands Grabbing Slider Chicken" has finished oiling, and the whole oiling process is very smooth, not muddy at all, and it can be seen that he has entered the state.Then there are diced green garlic, diced Hangjiao, diced beauty pepper, and garlic rice. After frying fragrant, add diced shiitake mushrooms and diced winter bamboo shoots. Basic seasoning, continue to stir-fry for 15 seconds, add oil and water, drizzle with sesame oil, spoon out and place on a plate.The whole operation process is smooth and smooth, clean and neat, showing the basic skills.

Chef Fu Linju's "Ancient Baked Eggplant" is coming to an end.This dish is very creative. It is baked with Spanish mackerel. It tastes a bit like "salted fish and eggplant stew". After the whole eggplant is fried, put it in an iron pan and bake it directly, so that the eggplant can taste the taste of dried mackerel and old bacon, and at the same time it also has the spicy green and spicy taste of millet. It is a good dish for rice.After studying this dish carefully, it can be made and sold on the clay pot stove in the Ming Dynasty, and customers will like it.

The "Longjiang vegetarian stew" made by the chef of Yanli Hotel will also be completed soon. "Longjiang Vegetarian Stew" originated in the Northeast countryside as a big banquet, represented by HLJ.After finishing the banquet in the countryside, the guests left, and there were many dishes left. It was too troublesome to heat all kinds of dishes separately, so I put several dishes together for heating, such as fried saury, stewed chicken nuggets, fried garlic sprouts, fried Celery, stewed tofu, etc. These dishes are delicious when they are stewed in a big pot. They have all kinds of flavors. "Longjiang vegetarian stew".In the beginning, it was just a dish served at a banquet in the countryside. People like it, but they can’t eat it in the city, and even if they have it, they can’t taste the taste.Later, after continuous research and improvement by the chefs, this dish gradually became a standard and became a representative dish of HLJ.

In addition, the technique of "stew" is used flexibly by cooks in the Northeast, but rarely used by cooks in the South. "Stewed vegetables" are called "boiled vegetables" in the rural areas of Northeast China, also known as "gudu stewed dishes".

In fact, a lot of delicacies are in the folk, and the local dishes in the countryside are more delicious than those delicacies from mountains and seas. This is why people like to eat farm dishes and local dishes. The ingredients are natural and green, and the cooking methods return to the original.

"Longjiang vegetarian stew" is completed.

Immediately afterwards, the "Ancient Method Baked Eggplant" by Master Fu Linju was completed.

Thirty and ten minutes have passed, and now only Li Haicai's "Nanjian Meatballs" and Yang Zhijun's "Pot Bottom Meat" are left.

"Nanjian Meatballs" is coming to an end, and the juice is starting to collect.

Li Haicai slowly shook the stir-frying pot, and as he shook the spoon, the juice in the spoon fell in a line, and the bubbles in the pot slowly disappeared.After collecting the juice, drizzle a little oil, and start the last action - turning the spoon.

There are four steps in making "Nanjian meatballs", frying, turning, stewing and grilling.The first is to fry one side of the meatballs. After one side is fried, turn it over with a large spoon to fry the other side. This operation is called "turning".Immediately afterwards, the meatballs are put into the soup and started to simmer. After the simmering, it is turned over again to produce it. This is called "grilling".It is called the "Four Famous Dishes" for a reason.

Li Haicai turned over the spoon very beautifully, and a "Phoenix Spreading Its Wings" ended perfectly, attracting warm applause.

Now only Yang Zhijun's "bottom meat" is left.

5 minutes to go.

This kid was not in a hurry or looking for help, he stood quietly in front of the clay pot, with his arms folded, his eyes closed, and he smelled the fragrance coming out of the vent hole of the casserole——
All eyes were on him.

At 38 minutes, he opened his eyes, turned off the fire, put down the casserole, poured a third cup of Erguotou on the casserole, asked his assistant to serve it directly, and told him to light the wine with a lighter on the table, and the fire went out Then open the casserole lid.

As the assistant walked out with the casserole in hand, the other chefs followed suit, wanting to see what this somewhat mysterious "pot bottom meat" looked like.

Tell Bao Peng to take the younger brother to clean up the hygiene, and then come to the scene on the second floor.

All the participating masters are sitting in the front row of the auditorium, and the judges are waiting for the flame of the last dish "pot bottom meat" to go out.

After looking at the scoreboard, the cold dish champion is Li Mingjuan, No.2 is Fulinju cold dish master, and No.3 is Xindian.Seafood No. 1 is "pickled fish" made by the master of Binhai Bay, No. 2 is "clean bamboo shoots and snails" made by Zhao Xiaojun, and No. 3 is "scallion sea cucumber" made by master Fulinju.

Northeast cuisine is currently the highest score is Li Haicai's "Nanjian Meatballs", the second place is the "Longjiang Vegetarian Stew" by the master of Yanli Restaurant, and the second place is the "Skillful Hand Grab Slippery Chicken" by the master of Binhai Bay .

If Yang Zhijun's "bottom meat" gets a high score, then he is the champion.

The flame on the large casserole gradually died out.

The lid of the casserole is open.

The aroma wafted out.

Fragrant, really fragrant, tempting meat, and tempting potato.It can be smelled in a radius of five meters.

The four squares of red meat at the bottom of the pot are surrounded by small fleshy potatoes, and I just want to eat it when I look at it.

Before Zhou Xiaomei said please taste it, the judges couldn't wait to start.

Undisputedly, "Pot Bottom Meat" won the championship.

In the concluding speech, Mr. Wang, vice chairman of the Dietetic Association, spoke on behalf of the judges.

"First of all, I would like to thank Qinghuage Catering Management Co., Ltd. for inviting us to be the judges of this competition. I am very honored. It has been a long time since I have seen such a high level of cooking. It is said that food is in the folk, and today I really feel it once."

"Let me talk about the dishes. Today there are three champion dishes. The first is cold dishes, and the champion is the sashimi platter. This dish can be said to be top-notch in terms of shape and knife processing. Sashimi pays attention to fresh raw slices. Exquisite knife skills, stimulating dipping juice, and fresh articulateness. Our champion master has achieved these four points. Especially in the handling of knife skills, it can be said to be extremely superb. I saw it, I didn’t expect to be lucky enough to see it today, I saw a lesbian when the award was presented just now, it’s amazing, women don’t give way to men.”

Everyone applauded.

"There is a bright spot in the seafood dishes, which is 'pickled fish'. I thought that the seafood dishes were made of our coastal seafood, but I didn't expect to serve a Sichuan dish. But this 'pickled fish' is not easy to make. In terms of processing, the frying of fish sauerkraut and the preparation of sour soup have reached a certain level, which can be said to be high-level, master-level. Especially the application of fresh pepper, millet pepper, and minced green garlic is ingenious and unconventional, making a dish The very ordinary 'pickled fish' has a different taste, which was unanimously approved by several of our judges, and it is a well-deserved champion."

Everyone applauds.

"The competition is fiercest in Northeast cuisine. Now Northeast home cooking is very popular. If you want to say which home cooking is good in Binhai, Qinghua Pavilion is second to none. It is undisputed. Today, the Northeast cuisine prepared by our participating chefs is very good, with technical content. High. To be honest, it is difficult to judge who is high and who is low. Like 'chicken minced spinach' and 'Nanjian meatballs', these are traditional old dishes that are almost lost. I did not expect to taste them today. I am very honored. Actually These two dishes are hard to distinguish. There are two reasons for the low score of 'chicken minced spinach'. The first point is that the spinach hangs unevenly, because the chicken putty (chicken minced) is tight , this phenomenon will occur when the chicken putty is tightened. The spinach will hang unevenly, which will affect the taste. The second point is that the whole dish is a bit overcooked. It should be hesitant when it is time to turn the spoon, causing the dish to stay in the pot If the time is too long, the phenomenon of overheating will appear. The most important thing for our chefs to cook is the heat, and it is almost impossible. I hope that the master who makes this dish will learn from experience and lessons, and don’t hesitate in the future. When it’s time to do it, do it.”

Everyone laughed and applauded at the same time.

"'Nanjian Meatballs' is one of the four famous dishes of Shandong cuisine. There are not many chefs who can make it well, and I haven't eaten it for a long time. The 'Nanjian Meatballs' that participated in today's competition are suffering. If there is no last one." The pot-bottom meat is number one. Ranking second does not mean that the cooking is not good, but that the pot-bottom meat is better."

"Several of our judges commented on 'Pot Bottom Meat' as an old dish and a new one. The fire is in place, the taste is full, fragrant but not greasy, and it melts in the mouth. The most eye-catching thing is the small potatoes added. This small potato is added well, not only After eating the extra oil, it is still full of fragrance, and it tastes better than meat. Today, there is no rice. If there is rice, I can eat two bowls with rice. At the same time, it can also be seen that the master's skills, no If I am wrong, this dish has not been opened since it was covered, and it was not opened until it was served. This chef has a good grasp of the heat, temperature, and time. At the same time, he is very confident in his dishes, which is admirable !"

"Our culinary competition today is a high-level competition, not inferior to those culinary competitions, even higher than them. At the same time, all the participating dishes today are practical, and each dish can be taken back as a Operating dishes for sale. What do we cook in restaurants? It is for sale. Earning profits through selling dishes is the way of restaurant management. If a restaurant wants to make money, it must first make delicious dishes. This is a must .”

"Finally, I would like to tell all participating chefs that winning prizes is not the goal, but improving one's cooking skills through competition is the goal. The chefs who won the rankings will continue to work hard and strive to develop better dishes in the future work. Those who did not win the ranking Don't be discouraged, master, keep working hard. Your dishes are very good and worthy of recognition. This is a competition jointly organized by our six restaurants. "

"Finally, I wish the Blue Flower Pavilion business is getting better and better, thank you everyone!"

After Mr. Wang finished his speech, the old man gave a brief summary, and the culinary competition was declared over.

The original plan was to invite the judges and several chefs to have a meal together. It was almost twelve o'clock. Everyone said that they would have time to eat after it was too late, but they didn't insist, so they went back separately.

After sending these people away to try the dishes at the dish stand, the chefs ate all the dishes. There was only some soup left in the "pickled fish", and the waiters began to remove the tableware.

I stood on the spot and shouted: "It's so insincere, I haven't even tasted any leftovers after working all night, you should save some for me—"

These boys just laughed, no one said anything.

Mr. Wang said with a smile: "There is nothing left. There are eleven judges. Everyone has a taste and there is nothing left."

"Old Tan, didn't you taste the first bite in the kitchen?" Manager Chen asked with a smile.

"How dare you." I sighed.

Cleaned up the site and checked it in the kitchen to see if there was nothing to do before going back to the dormitory. Mr. Wang asked me to go out for a drink and have some food by the way.He saw that I would not go and left with Manager Chen.

When I walked back, I counted this competition in my mind, and if I got one No.1 and two No.2s, it was fine.Occupying the home field advantage is not a shame.The new store took the first place in Northeast cuisine and the third place in cold dishes, which is not bad.Coarse grains are a bit miserable, and they didn't get the ranking.

Yang Zhijun's "Pot Bottom Meat" is really good, you can study it on the Ming file, and the "Ancient Baked Eggplant" made by Master Fu Linju, although it didn't get the ranking, it is still a good dish, and you can also find it on the Ming file superior.The open stalls of the old store are only three stews. You can add two casserole dishes on a set of six-eye clay pots. Ask the stew sister to be in charge. It is winter, and the casserole dishes can sell well.

Research tomorrow.

When it comes to thinking about the smoked pickles tomorrow, the old man hasn't said whether he should use Wang Yaxin. Many people forget to ask him about it today, so he has to ask tomorrow.Set it up as soon as possible, and it will be December soon. Looking at the Chinese New Year, the smoked pickles must be finished before the Spring Festival.

Going to the new store to smoke pickles, the old store will have to leave it for a month. Fortunately, the kitchen is pretty much put together. I didn’t leave the restaurant, and I can come over every day to have a look, so it should be fine.

(End of this chapter)