Cao Cao's chef

Chapter 426 Disastrous Review Site

"Wait a minute, this examinee, it has been stipulated that the ingredients can only be selected at the meeting! Seasonings are only allowed to be brought!" Seeing Wang Yong take out the stinky dried salted fish, some judges immediately stopped him.

"I remember that the content of this exam is to turn decay into magic. I, this one, should definitely be decayed enough?" Wang Yong directly handed over the glass jar of dried stinky salted fish.

The latter didn't understand what was going on, so he opened it directly. Almost at the moment he opened it, he suddenly felt a sense of suffocation, and felt that everything was groggy for a moment. When he came back to his senses, he was supported by two colleagues.

"Cough, cough..." Even so, he coughed desperately, the smell was really... scary!
"How about it, is my material rotten enough?" Wang Yong asked with a smile.

"Are you sure you are here for the exam, not to make trouble?" It was the first time this judge smelled such a bad smell, and the two colleagues who were supporting him around the key point also pinched their noses.

It is said that later generations set the unit of odor index as AU.Then stinky tofu has 420AU, and stinky dried salted fish has 1267AU. Of course, there is also a saying that the most famous canned herring has 8070AU.Wang Yong's secret dried stinky salted fish does not know how much AU is in it, but as a refined product, he thinks it must be at least 1300 AU.

For people who are addicted to stinky tofu, this taste...is acceptable, if you are used to the smell of Changsha stinky tofu...

"Is it necessary for me to take out such an obvious thing to sabotage the exam?" Wang Yong took the stinky dried salted fish directly, "Or, the examiners think that this thing is not suitable for the exam questions, so I should change it?"

Several judges discussed it, and there is no rule that candidates cannot use ingredients that meet the test questions for cooking.Since it complies with the regulations, there is no reason to refuse even if it is a takeaway ingredient.

"However!" The previous judges looked directly at Wang Yong, "If you serve out some very bad dishes, then not only will you fail the exam, but we will also deprive you of the qualification of an intermediate chef, and you cannot repeat it for at least three years. Test!"

"Then if such ingredients can turn decay into magic, can there be a bonus?" Wang Yong smiled.

"It's you who wants to use this ingredient. You don't have to, and we don't have to, let alone promise you anything!" The judges played rogue directly, which is also one of the privileges of the judges.

"That's good, you won!" Wang Yong suddenly felt that no matter what kind of dishes he would make later, he would not feel guilty.

The dark laksa curry, the main ingredient is laksa paste, then coconut milk, finally lemongrass, and other spices.

Dried stinky salted fish is actually mainly used to enhance the freshness, just like in the anime, the smell of this stuff is actually the condensed umami taste like shrimp paste.Adding lemongrass and coconut milk at the same time can make the taste more mild.

Noodles, of course, are not provided here, so Wang Yong can only start with noodles.The flour provided here has a slight musty smell. In order to make up for the lack of taste, it has to be fried to enhance the flavor and remove the musty smell.

Add water, add laksa paste, pour in coconut milk and boil, then turn to low heat, add dried smelly salted fish, lemongrass and other spices into the cloth bag, put it in and cook.During the period, Wang Yong started to add egg yolk, knead the noodles, wake up the noodles, and then use the hand-pulled noodles technique to make ramen noodles, and then deep-fried them. In fact, the noodles were made.

"The difference from ordinary Yi noodles is that those Yi noodles are easy to fall apart and have no chewiness. After all, they are made in batches. I made it myself, and the chewiness is not lost. The fragrance... This flour is also like this... ..." Wang Yong was helpless.

The perm has been boiled, and there is no fried tofu, so Wang Yong chose edamame tofu. Since edamame is a hidden bonus ingredient, he has no reason to be different.In addition, it is served with bean sprouts. It has been left for a long time and is a bit dry, so soaking in water is probably useless. Direct frying is the kingly way, which happens to have no moisture!
Put it in the kitchen paper and absorb the excess fat, after all, the fat will also change the taste of the soup.It's so slight that most people just ignore it. The problem is that this is the senior chef exam!Even though, this is the pre-selection test!

"Wow... it stinks! What is this guy boiling..." Soon, other chefs covered their mouths and noses. Everyone cooks, especially senior chefs, whose five senses are relatively sensitive, and it is because of this that they suffer .

"Look, look!" Someone pointed to the contents of Wang Yong's pot, "It's a dark mess, it's not soup, it's the smelly water in the gutter! No, it's going to stink to death!"

"Candidate, the dishes you cooked have influenced other candidates!" The judge pointed directly at Wang Yong.Not to mention those candidates, they also suffered a lot, the smell is simply suffocating.

"I just saw someone cooking with stinky tofu...it seems to be quite stinky..." Wang Yong pointed not far away.

"The problem with you is that there is a problem when you look at it. Explain why it is black, otherwise, we will directly disqualify you from the exam!" The judges said directly.

"Hei, why is it black? This question is very idiotic!" Wang Yong looked at everyone, "Of course it is because of the addition of cuttlefish juice! The special salty flavor, the key is the nutrition contained in the cuttlefish juice itself, which is beneficial to the taste of diners. Your health will be good! As a senior chef, you naturally have to master the characteristics of all the ingredients. In order to enhance the flavor of this dish, I added cuttlefish juice for seasoning. I wonder if the judges have any objections?"

"Does cuttlefish ink have this function?" Some judges couldn't help but look at their companions.

"I remember that in the "Dahan Weekly" three issues ago, there was a research result on the nutrition of cuttlefish juice, which was the result of Master Hua Tuo's own research. It should be really nutritious!" The judge recalled and said.

"Is there such a report? Why don't I know?" The judge was confused.

"Because what you care about is only the novel section!" The colleague next to him joked.

"By the way, judges, this guy cooks such a stinky thing, which has seriously affected our cooking!" Some candidates immediately protested, and it was impossible for people not to care about the smell.But if you are distracted, what should you do with your own dishes? !

"He protested, what do you think?" The judges directly threw the question to Wang Yong.

"My mentor has tried it. Any chef must satisfy the customer's requirements to the maximum extent under any environment and conditions. If he fails to perform properly because of the stench, I don't think he is even qualified to be a chef!" Wang Yong spread his hands.

Then he pointed to himself, and continued: "I am also in such an environment, everyone, don't forget! And it's still very, very close contact!"

Although he was fainted twice when he was cooking at the beginning, after getting used to it, he seemed to be numb to the taste.

"He makes a lot of sense. A chef can't be smooth sailing all the time. Our pre-selection exam questions are formulated according to this situation. If you can't perform normally like this, then it's unreasonable!" The judges discussed After a while, this conclusion was finally given.

"But the problem is..." most of the candidates were about to cry, "I've never smelled such a smelly thing..."

　Ask for collection, ask for recommendation, ask for subscription!The book review area is empty, the chapter review area is empty, it doesn't feel like playing a single player...

　　


(End of this chapter)