The Northern Stories of Chef Lao Tan

Chapter 434 Cooking Competition

The second day is the highlight of the culinary competition - the competition of hot dishes.

Before the start of the competition, Li Shuang found the master who was chatting with the judges, and said that he might not be able to explain the hot dishes.Old Tan told her to go to Zhongqing, he didn't care about it, he was just a spectator.

Li Shuang pouted and found Zhongqing, Zhongqing said it was you, the explanation was very good yesterday, just follow what he said yesterday.Li Shuang said angrily, don't blame me if you mess up.

The first dish in the competition is the prescribed dish "pot-wrapped meat".

The sales of Guobaorou in Aqiao’s various stores have always been ranked among the top three, with an average of 39 cases per store per day, and a maximum of 23 [-] cases in a single store, which was a record set on the day the Beijing Central Kitchen store opened.

Since the pot-packed meat is a popular dish, and Lao Tan has long unified the recipe of this dish, the products of the five masters are almost exactly the same, so it is really difficult to rate.

In the end, the chairman of the judges (chairman of the Catering Association) had to turn to Lao Tan for help and asked him to distinguish between good and bad.

Lao Tan tasted a piece of each of the five pots of meat, and in the end Master Changsha won.

Next is the competition of local dishes.

The masters in the provincial capital make "farm fried dried vegetables", the masters in Beijing make "small alley fried liver", the masters in Hushi make "mutton fried fresh noodles", the masters in Changsha make "slightly fried yellow beef", and the masters in Suzhou What I made was "Longjing Shrimp".

The five dishes are popular local dishes sold in five regions.For example, "farm fried dried vegetables" once ranked first in the sales list in the provincial capital, and "mutton fried noodles" were sold out for three consecutive weeks.

"Nongjia fried dried vegetables is a dish with Northeast characteristics independently developed by Aqiao. It has been well received by customers since it was launched." Li Shuang began to explain.

"Farm fried dried vegetables include dried bean string, dried gourd shreds, dried daylily, dried tribute vegetables and dried tea tree mushroom. The five kinds of dried vegetables are processed by rising and first ripening, and then put together and fried with the old Northeast home cooking method. , commonly known as 'Balabala', the fried vegetables are full of flavor and rich in taste, which not only fully reflects the characteristics of the Northeast, but also has the flavor of the farmhouse, with an atmosphere of returning to nature and returning to the pastoral.

Xiao Hutong Fried Liver is a famous snack in Beijing.When we ordinary people come to Beijing, we don’t have to eat the roast duck from Quanjude or the braised shark’s fin from Tan’s restaurant. These are too expensive and we really can’t afford them.

However, the Fried Liver in Small Hutong, Stewed in Old Beijing, and Chen Chen in Xiaochang are must-try.

All the chefs in our Beijing store know how to make small alley fried liver, and they all do it very well. In Beijing dialect, it is called "善儿"! "

The sentence "thief is good" that is so sloppy in the Northeast, and a Beijing-style "squeaky" made everyone on the scene laugh.

"Mutton fried noodles is a dish with local characteristics that has become popular in Hohhot in recent years. In fact, it is an old dish, but it has been hidden in obscurity.

This dish uses the raw lamb of the year, sliced ​​and fried directly.The vermicelli must be fresh vermicelli, and the dry vermicelli will not be effective if fried.Spread dried peppers, shallots, and celery, and add coriander before serving to bring out the flavor.

This dish looks earthy, but it is really delicious.The mutton is tender but not stinky, and the vermicelli is soft and chewy. Whether it is for eating or drinking, it is absolutely delicious! "

After what Li Shuang said, the mutton fried noodles immediately aroused everyone's interest.

She went on to introduce.

"Small fried yellow beef. I don't need to introduce this dish to everyone. It is a representative dish of Hunan. The famous restaurant in Changsha, Cuiyan Times, once made it into the United Nations. Since then, it has become famous and blossomed all over the country."

The next thing I want to introduce is "Longjing Shrimp". Before the introduction, Li Shuang smiled at the professional judges, and then said in a clear voice: "The teachers are all the leaders of Subang cuisine. It is a bit tricky to introduce Longjing Shrimp in front of you. Please correct me if I am wrong.”

Several judges smiled and nodded.

"Longjing Shrimp is a representative dish in Jiangsu and Zhejiang. This dish combines tea with shrimp. The whole is fresh and tender. The shrimp is white and tender. The tea leaves are fragrant and elegant in color. There is tea fragrance in the shrimp and fresh shrimp in the tea. , Qingkou appetizers, endless aftertastes.

The white shrimp in Taihu Lake is the best choice for shrimp. The white shrimp is large in size and full of flesh. It is big enough and crystal clear.Longjing is of course our West Lake Longjing, with a delicate fragrance and a long aftertaste. "

The dishes of the five chefs are all very good, with high technical content, which shows their profound knowledge.

After some evaluation, the "Mutton Stir-fried Fresh Noodles" made by the Hohhot master won No.1.

This dish is No.1 and deserves its name. Not only the public judges gave it a thumbs up, but the professional judges also gave it a high evaluation-the lamb is fresh and tender, and the grassland is a must.

Next is the competition of innovative dishes, which is the most exciting and the most intense, and the champion will be born here.

Since it takes a long time to make innovative dishes, Zhou Xiaomei found Lao Tan when she was free for a while.

"Uncle, yesterday the president of the Catering Association said that the competition held by our family was very good, and asked if it could be expanded to include other restaurants." Zhou Xiaomei said.

"Other restaurants——" Lao Tan thought for a while, and said, "My opinion is that, don't engage in those useless ones. The time in Binhai was an example."

"I also figured it out. I guess he can tell you about it today, let me tell you in advance."

"Yes, I see." Lao Tan nodded and smiled, and then praised Ai Jiang, saying that the competition was well done, all preparations were complete, the process went smoothly, and it became more and more powerful.

Zhou Xiaomei was very happy to be praised, but she hadn't been praised for a long time, and almost forgot what it was like to be praised.

The game continues.

The first one to be finished is Master Changsha, and his work is "Double Flavored Fish Dried in Oil and Chopped Pepper".

This dish is quite creative. It is a fusion of steamed fish and chopped pepper fish, and it is supplemented with lamb slices for more umami taste.

The main ingredient is fresh grass carp, the fish head is chopped off, the body of the fish is broken into two pieces, and the bones are removed separately to keep the meat.There are two large slices of fish meat, and the fish skin is connected continuously. The sliced ​​fish fillets are rolled up into rolls, and because the fish skin underneath is connected, it looks like continuous waves.

The lamb is sliced ​​into thin large pieces, which are also rolled up into rolls, and placed in the middle of the waves at intervals.Now it looks like the two fish flesh are not like waves, but like two fishing boats.

A fishing boat is covered with red chopped peppers, and a fishing boat is sprinkled with colorful multicolored silk, which is pleasing to the eye.

The steaming technique is used, and because of the addition of lamb rolls, one is spicy and the other is fresh, and the taste is very delicious.

The second one served was the "hand-grabbed pork inch bone" made by the master in the provincial capital.

The hand-caught pork inch bone is an old dish. The method is to marinate the pork inch bone first, and then fry it. The food is dry and fragrant, chewy, and has a barbecue taste.

The master of the provincial capital improved this dish.

First of all, it breaks the traditional salty and fresh taste in taste.A total of twelve pork inch bones, he marinated six into Orleans flavor, and six into barbecue flavor.

The cooking technique is not the traditional frying, but roasting, which is more fragrant.

The most commendable thing is that after roasting, it is cooked with homemade rice ingredients, and the taste is more prominent and exciting.And the presentation of the plate is unique, each pork inch bone is wrapped with tin foil, and placed upright on the barbecue grill, and equipped with an alcohol stove, which can be heated by itself at any time, full of creativity.

The third person to complete the work is Suzhou master, who made Shandong famous dish "tiger head chicken".

This is also a new take on an old dish, and it's a huge success.

Suzhou chefs use old chicken drumsticks, which have been marinated for 24 hours in advance, which can be described as a lot of effort.

When frying, small crispy meat powder and crispy fried powder are added in the traditional process, and the finished product is golden, crisp and dry.Since the drumsticks of old chickens are used, they have been marinated for a long time, and all the flavors have been eaten, so the finished product has an endless aftertaste and a lingering fragrance.

Immediately afterwards, the works of masters in Hohhot and Beijing were also completed one after another. The master in Hohhot made "dry bang little broken sheep", and the master in Beijing made "bullfrogs in wooden barrels of sour soup".

(End of this chapter)