Gourmet food starts from the green leather train chef

Chapter 221 Zhouzhou is going to lose?

Park Zhenghuan's subordinates were extremely quick. He lit the stove, washed the glutinous rice quickly, put it in the pressure cooker and cooked it.

Many people present were experts. When they saw that he was cooking glutinous rice in a pressure cooker, they knew that he wanted to use the stickiness of the glutinous rice to hold various seasonings, but he was not after the taste of glutinous rice, so he nodded secretly.

A qualified chef must know how to keep and let go, and know how to make full use of various materials; if he refuses to give up the taste of any material, he can only make a hodgepodge and cannot reach the highest level of cooking skills.

Park Zhenghuan looked at the time, waited for a while, and then began to peel the garlic and ginger, and cut out the minced garlic and ginger with a good knife; With one stroke, I took out the shrimp brains and discarded them immediately. I only took out more than half a tablespoon of shrimp brains from the five catties of Hokkaido shallow water shrimps I brought.

When Koreans cook pickled cabbage, they like to use raw fish and prawns, among which prawns are the top grade, but Park Jung-hwan directly takes prawn brains. This kind of extravagant style is obviously unique to the Korean court, and it is absolutely impossible for ordinary people to waste it like this .

That is to say, this Park Jung-hwan is likely to be the descendant of Korean court cuisine. If it is placed in Huaxia, it is equivalent to the imperial chef from Nanshui Palace in the imperial city!
"No wonder Park Jung-hwan dared to make such a big bet. He has a lot of background?"

Everyone present is an expert, even if they don't care much about Korean kimchi, there is still some common sense.Therefore, after seeing Park Jung-hwan's technique, even Mr. Zhang Zhouxuan frowned, looked at Wu Jiutong, and found that the other's face was also deeply worried.

That's all for the successor of the royal chef of Korea. The problem is that today's competition is kimchi. Can the two not worry? Although Zhou Zhou's cooking skills are superb, he is not a chef who specializes in kimchi?

After Park Zhenghuan prepared all kinds of seasonings, he opened the pressure cooker, discarded the glutinous rice, and only poured the thick rice juice into a glass bowl; then he picked up the Korean yellow heart cabbage, and gently peeled off the large sheet covering the outside. , put it on the dish for later use.

Then he picked up the kitchen knife and slapped the cabbage that had been peeled off the outside; the table shook with the knife, but the cabbage was not damaged at all, just like a person whose bones have been taken out, it collapsed Some.

"The word 'Zhen' is the most difficult to master in knife crafting!

This stick chef is not easy, is it?Even in China, this kind of knife skills is top-notch, and it is difficult for non-special first-class chefs to master it! "

The judges on Huaxia's side suddenly changed their expressions.

Park Jung-hwan's shock was extremely clever; if it were applied to martial arts, it would be the magical skill of 'beating a cow across the mountain'!

After Park Zhenghuan showed his hand, his face was still as calm as water, and he began to pick up the cabbage and tear it.When everyone in Huaxia saw his method of tearing vegetables, they were shocked again.

I saw that the cabbage he tore off casually was of the same size and thickness, which was even more accurate than measuring with a ruler; It is better than the realm with a knife!
This person is indeed the top expert of Goryeo Qinxing!

Within a few minutes, Park Zhenghuan prepared the cabbage properly, took out a needle-like thing, sucked the shrimp brain obtained before, and then injected it into pieces of bright yellow cabbage; this step required the chef's hands to be extremely steady. Only then can the veins on the vegetable leaves be identified, otherwise the shrimp brains will not be able to penetrate into the vegetable and will be wasted in vain.

But this most difficult program, in his hands, is like a piece of cake.

Soon half a tablespoon of shrimp brains was poured into dozens of pieces of cabbage respectively. Park Zhenghuan began to mix salt, minced garlic, minced ginger, etc. into the glutinous rice juice, and dipped his hands on both sides of the cabbage leaves. Sprinkle the chili powder prepared in advance on both sides of the leaves; this step is to add flavor to the ingredients at the same time, and at the same time lock the moisture of the cabbage and the role of the shrimp brain in the dish. The action should be gentle and fast, not after Thousands of times of operation drills, it is impossible to be so calm and unhurried.

After dozens of pieces of cabbage were processed, they were gently stacked together by Park Zhenghuan, and then he picked up the large outer leaf sheet that was removed first, and gently cut it into five or six layers as thin as a cicada's wing with a kitchen knife. Caiyi, wrapped these dozens of pieces of cabbage with shrimp brains and seasonings layer by layer.
So far, the work on the case of Korean pickled cabbage has come to an end.The whole operation took Park Jung-hwan less than 15 minutes!

"Ouba is amazing."

Jin Yuner clapped excitedly and looked at Park Zhenghuan affectionately.

"Good technique! Although this Park Zhenghuan is a little crazy in his mouth, he really has some kung fu in his hands."

Even Zhou Zhou couldn't help but secretly nodded after watching his performance.

It's just that he is a little puzzled like everyone else. According to the method of kimchi, the cabbage must be fermented first and then refrigerated. It will take at least one day before it can be eaten.But this Park Jung-hwan wants to make it fresh, so that the judges can eat it on the spot?
What kind of tricks does he have, can he surpass the law of time?

Even Zhou Zhou began to be a little curious——
Park Zhenghuan quickly revealed the mystery for everyone.

I saw him take out a steamer and a strange-looking stainless steel tank from the tool box sent by his assistant.

This stainless steel tank is like a measuring cup used in the laboratory. It is straight up and down and flat, except that there is an extra cover, and metal buckles are designed on the four sides of the cover, which can be tightly fixed to the tank below.Above the lid, there is also a hollow metal ring.

Park Jung-hwan put the previously wrapped cabbage into the stainless steel tank, poured in the prepared broth, then closed the lid tightly, and passed a wire through the center of the metal ring.
When everyone was looking at it inexplicably, Park Zhenghuan picked up the lid of the steamer, and there was a metal ring under the lid.

"He's going to hang the pickle jar in the pot?"

Seeing this, all the talents in Huaxia suddenly became enlightened; Zhou Zhou also nodded secretly. Although he has a system, he is proficient in everything related to cooking, but when it comes to such strange skills and obscene things, even if he is in the system. No, Nan Bangzi is really ingenious and unique in the stove.

Park Jung-hwan hangs the pickling pot in the stainless steel pot in this way, which can ensure that the soaking pot will not touch the pot body, and there is air between the pot body; then, as long as the stainless steel pot is heated evenly and passed through the air, the fermentation of kimchi can be accelerated process.

Anyway, if you use ordinary methods to directly heat, or add water to cook, it will not be fermented but will directly ripen the cabbage, and the result will not be kimchi.

This method of 'freshly making' kimchi is really unique and interesting.

Sure enough, after Park Zhenghuan hung the soaking pot in the steamer, he put the steamer on the burner, turned the fire to low, and started heating; but during the heating process, he did not wait idly, but put his hands close to the pot , Gently push the steamer, turn it clockwise and counterclockwise, turn off the fire every 5 minutes or so, let the pot cool down, and then sit on the burner to continue heating.

During this operation, he didn't wear heat-resistant gloves, as if he was not afraid of the heat, like a craftsman who has been making backhand sesame cakes for a long time. It is estimated that his hands have been tempered so that they are not afraid of cold and heat.

It took about 10 minutes before Park Zhenghuan took off the steamer, took out the soaking jar, and put it directly into the small quick freezer beside him without waiting for it to cool down.

Korean kimchi is fermented and stored in two steps. It was fermented just now, but this step is quick freezing and quick storage. The sudden drop in temperature locks in the deliciousness of the fermented cabbage. Reach the pinnacle of perfection!
After another 5 minutes, Park Zhenghuan took out the kimchi and put them into the five small glass bowls he brought. From a distance, it was white and yellow, and the fragrance was flowing, just like the best 'cat's eye' emerald Generally, you don't need to eat, just looking at it can make people's appetite whet.

Park Jung-hwan placed five glass bowls on wooden trays in the kitchen of the dining car and sent them to the five judges.

"Judges, please taste this serving of freshly made pickled cabbage carefully. This is the best kimchi that can only be enjoyed in the court of my country in Korea. Every time the dish is served, it will be served by a court lady with a dance."

Park Zhenghuan glanced at the Huaxia judges very proudly: "Everyone tastes this kimchi, there must be a feeling of traveling back in time and returning to the court of my Great Korea, please."

The passengers watching the excitement in the dining car all sneered, and returned to the court, even Miner Xiaoguo said something about the royal court, is it really not afraid of laughing at people's big teeth?

The three Huaxia judges headed by Mr. Zhang Zhouxuan were not in the mood to laugh at all. When this pickled cabbage was served, the expressions of Mr. Zhang Zhouxuan and Wu Jiutong, who had eaten all the delicacies in the world, changed.

This kimchi is indeed made to the extreme. You don't need to eat it, just smell it with your nose, and the smell of fresh shrimp with a strong northern~kaido flavor and the sweet and sweet smell of cabbage itself will rush to your face. This Park Zhenghuan loves it The mastery of taste is actually very good.

"Although I really don't want to admit it, cocoa is really delicious. Hey, what is it called?"

Brother Jinmen was greedy, so he first put a piece of pickled cabbage into his mouth, and immediately, the fresh, spicy and salty taste filled his mouth, hitting his taste buds like an explosion; followed by the cabbage, it melted like meringue, A fresh, sour, slightly bitter taste of sea salt came out, and before he frowned, it organically blended with his saliva, transforming into the purest fresh shrimp taste
The most rare thing is that when the smell of fresh shrimp is about to disappear, the unique sweetness of Korean yellow cabbage finally hits, unifies all the previous tastes, and turns into an incomparably mellow aroma, turning her already started The excited heartbeat calmed down.

"This"

Mr. Zhang and Wu Jiutong were also tongue-tied at this time, unable to believe the deliciousness in their mouths.

They were very disgusted with Park Zhenghuan at first, and they were ready to pick the bones, but they were still betrayed by their own tongues, and they couldn't help but nodded.

"Bangzicheng, this person is not very good, the craftsmanship of kimchi is not mentioned, I admit it!"

Brother Jinmen gave a thumbs up, expressing his affirmation.

“Really delicious for this score”

Grandpa Zhang Zhouxuan and Wu Jiutong glanced at each other, both of them nodded with wry smiles, they would not give ratings against their conscience.

Park Jung-hwan's pickled cabbage has reached the pinnacle, whether it is the knife skills, technique, taste, or the ingenuity in it, they have all reached the peak, even if they want to pick faults, there is no way to provoke them.

From their point of view, Zhou Zhou might have met his opponent this time.

"Full score!"

The two judges from Korea first showed the sign of [-] out of [-].

"Full marks, full marks, full marks!"

To the astonishment of the passengers, the three judges of the Huaxia Fang also showed their signs with full marks!
There was a sudden silence in the dining car, and everyone looked at Zhou Zhou nervously.

But everyone knows the three judges from Huaxia very well. They know that since they have made a perfect judgment, it means that Bangzi's kimchi is really impeccable.

Among the audience, only Zhou Zhou remained calm at this moment.Zhou Zhou glanced at the five servings of kimchi in front of the judges, and nodded lightly: "That's right, only such opponents and such dishes can be the opponent of Huaxia Sichuan Province's kimchi."

You don't need to eat it, as long as Zhou Zhou smells the smell wafting in the air, he will know that Park Zhenghuan's kimchi has reached a certain extreme.

It's a pity that he met himself!

My own kimchi is not only delicious.
-
Park Jung-hwan was extremely proud.Everything went as he planned, and when his palace kimchi came out, everyone was shocked and won with full marks; from then on, Chinese people will always remember the reputation of Korean kimchi!

"Hehe, thank you all the judges for your fair comments."

Park Zhenghuan thought he was very graceful and bowed slightly to the judges, and then said to Zhou Zhou: "Master Zhou, I'm really sorry, I think there is no need to continue this competition, right?"

After hearing this, everyone in Huaxia side curled their lips secretly, how could the little stick be so rampant?But what people said seems to be correct. Park Jung-hwan's palace kimchi is already full marks. Is there any point in comparing it?

"Since it's a competition, let the judges try my kimchi, fat man, serve."

"Okay!"

Chen Yuanyuan smiled, opened a pot of pickled radish from Sichuan Province, filled five bowls, and sent them to the judges.

"Is this a white radish?"

Not only the five judges, but even the Bangzi Chinese and Huaxia passengers sitting under the stage rubbed their eyes lightly.

This is so pretty, can such a radish still be called a radish?
Pieces of radishes that look like pearl white and jade snow are emitting dense mist under the light, like snow sticks just taken out of the refrigerator!
Bursts of strange aroma emanated from the radish, spreading across the entire dining car in an instant; is this the unique salty taste of kimchi?wrong!When everyone stretched their necks to greedily inhale the fragrance, they suddenly felt as if their noses had been hit hard by countless snow particles.

It's so cold.
Before anyone could exclaim, the pure fresh, spicy and salty taste came one after another and exploded in everyone's nose, as if someone suddenly lit a firecracker inside and detonated a detonator!

(End of this chapter)