Live Challenge: Did you really abduct Liu Feifei?

Chapter 115 Master Chen has studied Sichuan Opera, right? His ability to change faces is amazing!
No matter what kind of discussion there was in the live broadcast room, Master Chen said excitedly, "Was it the boiled cabbage that was once part of the state banquet?!"

Su Ye replied, "Probably!"

In the previous life, boiled cabbage was indeed a state banquet dish, but in this world, I have never heard of boiled cabbage, and I don’t know if it is in this world.

"Isn't this dish lost? Ye Zi, where did you learn it?" Master Chen asked hurriedly.

Su Ye: "..."

How should I answer this question? ?
Is it possible to tell you that I have a system? !

If he said this before, others might just smile and call him crazy. But if he says it now, everyone might think it is true, and then he will be sectioned for study.

Seeing Su Ye's silence, Master Chen also knew that he had lost his composure, "Sorry, Ye Zi, I was just excited for the moment. If you don't want to say it, you don't have to say it."

Su Ye nodded lightly and said nothing.

Master Chen's eyes were full of expectations, as were the other chefs. They eagerly wanted to know whether the boiled cabbage Su Ye made was the lost boiled cabbage.

In the live room,

[Can a piece of boiled cabbage become a state banquet dish?real or fake? 】

[I searched online and found that it really exists. It has been lost for many years. I heard that many chefs are researching it, but it always seems to be wrong! 】

[It doesn’t matter if Ye Zi knows how to cook, but what he cooks is still a lost state banquet dish?Brothers, I'm numb! 】

[Whether it is or not is not certain! 】

【…】

as time flows,
After a few hours,
The boiled cabbage is done.
The house smells fragrant,

Master Chen and several judges couldn't wait to taste it. The moment they entered the mouth, the shock and excitement in everyone's eyes were definitely self-evident.
"That's it, that's it. The meaning really lies in the word boiling water. It looks like water, but it's actually soup!"

“Delicious, really delicious!”

"This dish does not care about the flamboyance of the main ingredients, but the rigor and rigor of making the soup. It may seem simple and unpretentious, but it fully demonstrates the refinement and exquisiteness of the taste of the dish."

"..."

After finishing the cabbage, everyone rushed to drink the soup and almost stopped working.
Everyone in the live broadcast room was shocked when they saw such a scene. Did Ye Zi really do it?
Is it really a lost state banquet dish? !
Looking at the looks of the chefs, they wanted to swallow their tongues. They were all greedy.

"Mr. Su, how did you do this?!" Master Chen asked respectfully.

Su Ye: "..."

Master Chen’s face changes very quickly!

Just now I was taking one leaf at a time, but now I'm calling you sir, even using words of honor.

In the live room,

[Hahaha, Master Chen knows how to bend and stretch! 】

[Master Chen, I still like your unruly look just now, please recover! 】

【Damn!Damn Ye Zi, how come you can do everything!There's really nothing he can't do, right? 】

【…】

Su Ye said slowly at this time, "The taste should be strong, not greasy, and the taste should be fresh, not light.

This clear soup that looks like boiled water is made by putting old hens, old ducks, hams, ribs, scallops, etc. into a soup pot, adding enough water, ginger, and green onions. After boiling, simmer for at least 4 hours, and then chop the chicken breasts. Rotten until soft, add fresh soup and stir into a slurry, pour into a pot to absorb impurities.

After repeated adsorption for two or three times, the chicken soup in the pot that was slightly turbid is now as clear and clear as boiling water, with a rich and mellow aroma, not greasy or greasy, refreshing.

For cabbage, unripe Northeast Chinese cabbage must be used as the raw material. Only the tender heart that has turned yellow in the middle should be used. Blanch it slightly and then rinse it with cold water. After removing the fishy smell, pour boiling water-like chicken broth over it until it is cooked.Discard the clear soup of blanched cabbage. Put the blanched cabbage heart into the bottom of the bowl and gently pour in the fresh chicken soup. At first glance, the finished dish looks watery and has no oily stars, but it smells fragrant and tastes clear in the mouth. Fresh and tender, it is better than all kinds of delicacies. "

words fell,

Master Chen answered, "No wonder this soup is so delicious and it takes so long to make."

The other chefs also expressed their excitement. This dish of boiled cabbage is really amazing.

In the live room,

[Just listening to Ye Zi’s words, my saliva has already accumulated three thousand feet. 】

[I envy Master Chen and the others that they can eat it, I want to eat it too! 】

[The next challenge is to let Ye Zi cook for fans! 】

【What a mouthful that I am!I’m already so greedy that I can’t be greedy anymore! 】

【Suck it~ I want to eat it to the extreme! 】

【…】

Master Chen said at this time, "I lost this round!"

paused,
Master Chen continued, "But this time, I won't lose."

"This time, I will be a Buddha and jump over the wall!"

As soon as the words "Buddha jumps over the wall" came out, everyone felt that Master Chen had definitely won.
Buddha Jumps Over the Wall, as the name suggests, if you smell it, you have to climb over the wall to eat it, which shows how delicious it is.

It combines the finest delicacies from the mountains and seas in one cup, carefully cooked, and the aroma is fresh and mellow when the altar is opened. There is a poem praising it: "The altar is opened and the fragrance of meat floats around, and the Buddha abandons his Zen and jumps over the wall when he hears it."

This dish uses [-] main ingredients and [-] auxiliary ingredients.Its raw materials include chickens and ducks, sheep knuckles, pork belly, hoof tips, tendons, ham, chicken and duck gizzards, fish lips, shark fins, sea cucumbers, abalone, scallops, fish belly, as well as pigeon eggs, shiitake mushrooms, bamboo shoot tips, and razor clams. .

The cooking process is refined: first, [-] kinds of raw materials are fried, stir-fried, boiled and deep-fried to make various dishes with their own characteristics, and then stacked layer by layer in special containers , place on fire to heat.

The simmering utensil for Buddha Jumping Over the Wall has been using Shaoxing wine jars for many years. There are Shaoxing famous wines mixed with ingredients in the jars.

Simmering Buddha Tiaoqiang pays attention to storing fragrance and preserving taste. After loading the ingredients into the altar, seal the mouth of the altar with lotus leaves and then cover it.The fire used to simmer Buddha Jumping over the Wall is strictly pure smokeless charcoal fire. It is boiled over a high fire and then simmered over a low fire for five or six hours.After simmering, open the jar and slightly lift the lotus leaves, and the aroma of wine will hit your nostrils.

This vegetable soup is rich in color and brown, but thick but not greasy.When eating, the aroma of wine is mixed with various aromas, and the fragrance floats around, rotten but not rotten, leaving endless aftertaste.

In the live room,

[Good guy, Buddha Jumps Over the Wall, Master Chen’s specialty dish, once won the championship in the national cooking competition! 】

[Master Chen took out Buddha Jumping Over the Wall, Ye Zi, let me ask you, how do you deal with it? 】

[Ye Zi, we can just admit defeat in this round. There is absolutely no need to compete!If you really can't do it, just jump over the wall, let's start the next one! 】

[There is really no need to compare! 】

【…】

Buddha Jumps Over the Wall is now the top dish for state banquets, especially when made by Master Chen. With this dish, Master Chen once won the first place among the top chefs in the country, which shows how extraordinary Buddha Jumps Over the Wall is.

"Yi Zi, what are you going to cook this time?" Master Chen asked.

Su Ye: "..."

I can’t tell that Master Chen is quite naughty despite his age!
Crowd:! ! !
Damn it, Master Chen said he had learned face-changing in Sichuan Opera. This face-changing is truly amazing!
Su Ye said calmly, "Soft pockets grow fish!"

(End of this chapter)