The Northern Stories of Chef Lao Tan

Chapter 433 Cooking Competition

The second dish in the cold dish competition is a local dish.

Local dishes, as the name suggests, are representative cold dishes of various regions. The five chefs cook them differently and each has its own advantages.

The masters in the provincial capital make "colorful facelifts", the masters in Hushi make "noodles with cold sauce", the masters in Beijing make "Qianlong cabbage", the masters in Suzhou make "Malan head mixed with spring bamboo shoots", and the masters in Changsha make It is "spicy waist slice".

"Wucai lapi is a representative dish of cold dishes in Northeast cuisine. It is famous for its beautiful appearance and refreshing appetizer. It is the top dish of various banquets and is deeply loved by the people.

The skin-lifting is best made of mung bean flour, which is smooth, tender, chewy, elastic, and relieves heat.Five colors refer to cucumber shreds, pork shreds, carrot shreds, egg skin shreds and fungus shreds. It can be said that there are five colors of red, yellow, green, black and red. They look festive and imply auspiciousness. "

Li Shuang began to explain five local cold dishes with their own characteristics.

"Cold oat noodle is a representative cold dish in Hohhot, which has local characteristics.

You noodles, also known as oatmeal, were first produced in Wuchuan County in the north of Hohhot, and are resistant to high cold and hunger.

Recent studies have shown that oatmeal is a good health food, which is helpful for weight loss and beauty.But it is not easy to digest, so remind beauties who want to lose weight and beauty, they must eat less and not be greedy.

But this cold oat noodle dish made by our chef in Hushi can be eaten freely, because it contains mashed potatoes, tomatoes, rotten pickles and shredded cucumbers.

Qianlong cabbage has a royal aura when you hear its name.According to legend, Emperor Qianlong liked this dish the most.Choose Shandong Chinese cabbage with yellow stamens in the core, remove the old leaves, take the tender heart with leaves, tear them all by hand without cutting them with a knife, and mix them with the adjusted mahjong spices, the taste is refreshing.

Emperor Qianlong liked to eat this dish, which naturally prevailed, so it has been passed down to this day, and it is a delicacy on the tables of ordinary people in the capital.

This Qianlong cabbage dish made by our master in Beijing has added his own creativity to the traditional method.

Malan head mixed with spring bamboo shoots is a local dish in Suzhou, which is light, refreshing and nutritious.Malantou has the effect of lowering blood pressure, so this dish is more suitable for people with high blood pressure.

Making this dish is very simple, the focus is on the choice of raw materials.Malan head must be tender, bamboo shoots are best in spring, so it is also a seasonal cold dish.

Fortunately, with the advancement of science and technology, spring bamboo shoots are available in all seasons through preservation, so we can also feast on them in winter.

Spicy waist slices is a snack in Changsha, which can be eaten in the streets and alleys.

The more street snacks are, the more difficult it is to make, because everyone knows the taste characteristics and how to make them. They are all experts.

The spicy waist slices are crispy, tender, salty, fresh and numb. It is both refreshing and addictive in the mouth. After the first bite, you want to have a second bite.Especially drinking, it is a rare delicacy with wine. "

Through Li Shuang's explanation, the judges got to know the five dishes. This refers to the public judges, not professional ones, they know better than Li Shuang.

After tasting, judging, and scoring, Master Suzhou finally won.It is understandable why seven of the professional judges are locals.

Next is the competition of innovative dishes, which is the most skillful and decisive.

It is stipulated that the dish competition is based on basic skills, and it is also an emphasis on Aqiao's traditional dishes. After all, it is an internal competition, and the tradition cannot be lost.

Relatively speaking, the competition of local dishes is of little significance, and it tends to pay more attention to local cold dishes.

Aqiao is a dumpling restaurant in Northeast China, and its dishes reflect more Northeast characteristics.All areas outside the provincial capital are faced with local customers. The local customers are indeed coming for dumplings and Northeast dishes, but they must have local dishes, and the ratio must be large, otherwise they will not be able to stay.

Features are features, and cannot be separated from the roots of the local people. The food culture and eating habits of a region cannot be changed.

Soon, the innovative dishes of the five chefs were finished.

The work of the master in the provincial capital is "Little Fish with Milky Pumpkin".

This dish is very creative.The pumpkin strips are made by frying fresh milk. The outside is covered with black and white cooked sesame seeds. It tastes fragrant and crispy on the outside and full of milk flavor.

Xiaoyuer chooses small crystal fish, which uses the ancient method of five-spice smoked fish. The finished product is bright red in color, salty, fresh and slightly sweet, and the meat is fragrant and crispy.

The plate arrangement is also quite artistic. The pumpkin strips form a fence shape, small fish swim in the center, and the head of the plate is decorated with lionfish fishing. It is an idyllic scene.

The work of the master in Beijing is "Pleurotus eryngii mixed with coriander seedlings".

The highlight of this dish is the processing of Pleurotus eryngii. It borrows from the practice of cooking and frying Pleurotus eryngii, shreds and frying Pleurotus eryngii, then add coriander seedlings for mixing. It is dry, crispy and lightly fragrant. Slightly green and hemp, very refreshing.

The shape is also very beautiful, like a tall golden round tower, with slightly green branches and leaves protruding, and the ancient charm is long.

Master Hushi's works are simple, direct, and domineering, "raw roasted lamb back".

In order to make this dish, the Hohhot master didn't even take the plane, but came by train with the oven.He said that he was not a champion, but only to show the characteristics and boldness of the Mongolian people. If the stove for roasting the whole lamb was not too big to carry, he would have wanted to roast the whole lamb.

The roasted lamb back attracted everyone's attention as soon as it came up, and it was hard not to be attracted - the aroma was so enticing.

Changsha master's work is "chocolate papaya".

This is a fruit jelly dish, which is more popular nowadays.For example, milk-flavored papaya, tomato and strawberry pudding, QQ azalea, etc., are very popular among women, young people, and children.

The technical point of making fruit jelly dishes is the ratio of sugar, honey, curd flakes and special-flavored desserts. After mastering this, and then mastering the cooling time, the product will be ready.The rest is the selection and placement of the shape of the knife, the more artistic the better.

The work of Suzhou master is "clean and bitter".

This dish is refreshing.The hand-peeled bamboo shoots marinated in clear brine are wrapped in a red pepper ring in the middle and stand neatly on one end of the plate. It is pleasing to the eye and has a faint fragrance of bamboo shoots.

The other one that is clear is the lotus root slices, which are piled up clean and white on the green lotus leaves, just like the moonlight in the lotus pond.

The hand-peeled bamboo shoots stand like mountains, and the lotus leaves and lotus root slices are like water.

Five works with five samples, five flavors and five artistic conceptions, really made it difficult for the judges to score.

In the end, the president and vice president of the Catering Association did some research and exchanged opinions with the public judges. In the end, the "Milk Fragrant Pumpkin Little Fish" won by the master of the provincial capital.

So far, the competition of cold dishes is all over, and the results of the competition are: the No.1 chef of the provincial city for the prescribed dish; the No.1 chef of the Suzhou city for the local dish; the No.1 chef of the provincial city for the innovative dish.

The provincial capital master won the championship with the total score of No.1.

It was already two o'clock in the afternoon when the competition ended, Zhou Xiaomei let the judges into the private room to prepare for dinner.Li Shuang and the manager of the central kitchen store arranged for the staff to return the tables, chairs and benches in the lobby, clean up and prepare for normal business at night.

Zhou Xiaomei asked Lao Tan to sit down with the judges, but Lao Tan didn't go, saying tomorrow.If he can not show his face now, he can give Zhou Xiaomei more opportunities.

Lao Tan called all the masters who participated in the competition and led them to Songhe Tower to taste dishes.

Songhe Tower, a century-old store and also a famous store in Suzhou, was first built in the 22nd year of Qianlong.The ancients used Songhe Tower as a symbol of longevity, so it was named Songhe Tower.

Songhelou is the representative of Subang cuisine, and it would be a waste for a caterer to go to Suzhou without eating a meal at Songhelou.

Compared with Songhe Tower, an old and famous store with a long history, Aqiao cannot compare with others.A Qiao is a commoner in front of Songhe Tower, and Songhe Tower is a relative of the emperor.

Let's put it this way, sometimes the daily turnover of a VIP room in Songhe Tower is equivalent to the full-day turnover of Aqiao's store.

Of course, Lao Tan and the others dare not spend like this, but there is still a lot for a meal, mainly because they can't stand the crowd.There are more than [-] people, and if one person counts as one hundred and fifty, it is also four thousand.

Hua's old Tan was very distressed.

(End of this chapter)