gluttonous adventure king

Chapter 374 Ancestral Law (Five in One Chapter)

As a preview, there are about two chapters in the collection.

----------

Fang Hong took out the soybeans that had been soaked overnight, and picked off the sprouts one by one. Basically, the sprouts of the soybeans that had been soaked overnight would grow or protrude. If they were not removed, the taste would be affected.

"There will be another ten hours to wait, which is about the time the game starts."

In the afternoon, Fang Hong and others arrived at the venue with the materials, and the Japanese players also arrived at about the same time.

Fang Hong glanced at the representative of RB, and immediately narrowed his eyes slightly: "This woman!"

That's right, Fang Hong saw an acquaintance, the Chinese-speaking woman who had been participating in the food tasting before. Fang Hong thought she was from China, but it turned out to be a Japanese girl.

It seems to be called, Lulu?
In addition to her, there are Saotome Oriya and RB's chef Yamamoto Kazuki.

This woman is tricky!
Could it be that she is the one who makes sushi?

The woman bowed as soon as she saw Fang Hong: "Mr. Fang Hong, we meet again."

Fang Hong pondered for a moment: "May I ask your name?"

"Ono Iru." This plump and somewhat cute woman said her full name.

"Ono Yilu?" Fang Hong suddenly realized, "Is Ono Erlang yours?"

"grandfather."

Sure enough, the RB representative team not only invited Oriya Saotome, the god of tempura, but also the granddaughter of Jiro Ono, the god of sushi.

But this Ono Iru, I have never heard of it before, and the God of Sushi once made a documentary, which did not mention this granddaughter.

Fang Hong took a deep breath: "It seems that your team has been hiding its strength for a long time."

"That's right, if I hadn't met you in the semi-finals in advance, I might not have appeared."

On the stage, the host was introducing the situation of the competition, Fang Hong turned his head: "If that's the case, then come!"

"Game start!"

There is no need to count, and it will start at the point, which is a sign of general international competitions.

In the previous culinary competitions, all the people had arrived, and the timing competition started temporarily. In the first round of this year's competition, a judge played a big game and was late on purpose. As a result, he was directly kicked out of the judges' seat.

This person is a suspected Michelin judge widely rumored in the market, and he was directly kicked out without any hesitation.

You should know that Michelin judges are stipulated not to admit their own identities, and suspected Michelin judges who are questioned and not refuted are generally really Michelin judges.

"Let's start, old merchant, let's see how the soaked peas are doing."

"It's ready!"

On the other side, Oriya Saotome, the god of tempura, has already begun to fry the frying pan.

This guy's oil is olive oil and it's brand new, that's the difference between the two sides.

Saotome is only a Michelin two-star chef, and there are two other tempura chefs in RB with higher stars than him, but he is the god of tempura.

This old man is very similar to Gui Xianren. He looks like a skinny and ordinary old man. In fact, he is very explosive when cooking, and he is a lecherous old man.

The sushi god is willing to let his granddaughter compete with this guy.

But I heard that Saotome has a wife, she is a very fierce old lady, and Saotome Zoriya has a lustful heart but no courage.

Peanuts, peas, soybeans, and broad beans all need to be soaked in water, but the soaking time is different. Broad beans need to be soaked twice for [-] hours. The shortest is peanuts, which can be molted in water.

There is really not much time for appetizers, so we need to start the frying pan quickly.

"Lao Li, bring the oil up!"

Fang Hong has prepared old oil for many days, and it is about to be used.

Oriya Saotome once said in the show that she disdains a certain fast food fried chicken. The oil has been used countless times, and it is not clear at all, without the smell of oil, only the smell of oil.

This is the difference between RB cuisine and Chinese cuisine. Chinese cuisine pays attention to the details and mellowness.For example, old brine, old soy sauce, old oil, old altar, everything is old, the older it is, the more flavorful it is, and it keeps pouring in, the food essence in it is transformed into a mellow sweet fragrance, and RB is in the When they study Chinese food, they don't learn this, so they don't know the power of time.

Because they haven’t learned it, random mixing is of course unpalatable, so they strive for purity, which is just the opposite of this part of Chinese cuisine.

Of course, Chinese cuisine is extensive and profound, and there are also pure parts, and mullet slices are the key that Fang Hong intends to use to defeat them.

Of course, there will be a pure part of Chinese cuisine, otherwise, where did the RB people learn the practice.

"Water the broad beans?"

Fang Hong: "Get down!"

Heat the oil, put the drained beans into the pan one by one, the oil pan boils rapidly, and the bubbles continue to escape.

On the other side, there was only a little noise in Saotome's oil pan. Every food was boiled separately, cooked one by one, half done, and the oil was changed directly to start over.

What's wrong with fish oil, Saotome won't use it to fry other things.

Although there is nothing special about tempura, the deep-fried vegetable leaves are indeed a must. The control of the heat is not inferior to that of deep-fried prawns.

"It's also fried. I don't know what the difference between the two sides is."

The difference, of course, lies in the sauce.

Fang Hong started frying the strange-smelling icing in another pot.

Turning around, Fang Hong looked serious: "Old Shang, this pot of peas has been fried, throw it away!"

This is the first time this has happened.

Hudou is very special because its skin is very thick. After deep-fried, it will be very crispy, and it will be very crispy when it is well-fried.

This kind of competition must definitely strive for perfection.

The old merchant was sweating on his forehead, he picked up the colander, poured out all the beans, and fried them again.

Hudou skin is the key, but peanut skin is different. Peanut skin is the biggest enemy that hinders the taste of peanuts. All must be removed: "Lao Li, how is the peanut skin?"

"immediately!"

"Okay, it's time to fry the soybeans!"

Time is very tight, and the series of strange beans are eaten after cooling, so it must be fast.

The other side is different. On Saotome's side, fried dishes are delivered one by one to the diners and then to the judges. When everyone has eaten, it is the end of the appetizer.

On Fang Hong's side, the dishes should be prepared and delivered at the same time.

"It's winter now, and the cooling is faster, which has helped us, speed up!"

"Peanuts are ready!"

"Okay?" Fang Hong: "Peanuts!"

The sugar coating made of sugar, salt, chili, pepper, and five-spice powder in the pot has also been fried, and the sugar must be slowly changed by heat. When the sugar coating wraps, it will become extremely crispy.

After the peanuts came out of the pot, Fang Hong put the beans aside: "If you succeed once, it's game over if you fail!"

This is the difficulty of this dish, because frying the icing must be done on a high fire, but it must be done very quickly. Once the time is over, the sugar will be mushy, and if the temperature is cold, the icing is not finished, not coated, then the beans It fails.

Under the fire, the beans were all like a pot. Fang Hong quickly stir-fried them. When the pot was turned, the beans flew up to a height of more than one meter and then fell.

Stir-fried icing, the beans fly out of the pan, cool in the air, and then drop into the pan for another layer, layer upon layer, that eventually forms a thick, non-clumpy skin.

This is different from the kind of commercial products that are fried in electric pans.

The smell of the strange smell has dissipated, and the diners feel that the smell is very strange.

Fang Hong has already turned off the fire, but he continues to stir fry. This is when the sugar coating is finalized. There must be no excess sugar coating sticking together. The beans are one by one. They must not stick together, and there must be no leaks. Condition.

And the God of Tempura has already sent all the diners, and started to serve as four judges.

Fang Hong: "Dustpan!"

"All right!"

Fang Hong threw out all the beans in the pot, turned the dustpan up and down, and took the last opportunity to cool down to shake off all the excess sugar coating.

Gradually, some very small crumbs appeared on the dustpan. They were all redundant parts, harmless, but they were still too much for a game that strived for the essence.

The westerly wind is blowing, and the sea breeze from the Atlantic North Sea and the Mediterranean Sea makes it very cold here, which is also the key to giving this dish enough time to cool down.

"Arranging the plate!"

When the plate is finished, the strange flavor beans have all cooled down.

And Saotome also prepared four servings for the judges, each containing a small fried fish, a vegetable leaf, and a shrimp.

The amount Fang Hong gave was not much, a few peanuts, a few broad beans, and a little bit of soybeans and peas per plate.

The diners don't need to talk nonsense, they have already eaten, and the judges want to talk nonsense.

Fang Hong sneered, the colder the better, the colder the tempura is, the more unpalatable it is.

The judges started to try, and when they ate the strange-flavored beans for the first moment, they all frowned and then stretched.

The frown is because the strange taste is not suitable, and then it feels crispy and feels the essence of fried food, and then it stretches.

However, after eating one, the strange smell came into play.

This thing is addictive, after eating one, you have to continue another one, and no one can stop until you finish eating.

One after another.

The more the judges ate it, the more they felt that the strange taste was wonderful.

The two judges who tried the tempura first were alright, but the tempura was already lukewarm when the other two smelled the tempura.

This unique Japanese cuisine originated in Spain and mixed with Chinese cooking techniques. It is mainly fish and shrimp, and the taste of cold food is self-evident.

Several judges communicated in private, and finally gave the same S score.

Fang Hong looked at their faces, smiled slightly, and it was done.

This is an unwritten rule of this competition. If the taste of one side’s dishes lags behind, but the difference is not much, the same score will be given. The third course is almost the same, and the score will be retrieved on the third course.

The God of Tempura, Saotome Oriya, is very aware of this situation, because their promotion is not as smooth as Fang Hong, so knowing this, his face is not very good.

"Second way!"

Ono Yiru stepped forward and saluted Saotome Oriya ninety degrees: "Thank you for your hard work, master, leave it to me!"

"Ah."

Ono Yilu turned her head to Fang Hong and bowed her head in salute: "Please give me your advice."

Fang Hong did not return the salute, but clasped his fists together: "You are polite."

RB people look respectful and salute, sometimes it is not necessarily because of respect, such as bowing their heads and saluting, it is not a salute, but a provocation.

Although Fang Hong was young, as a national master, even if Ono Yilu's grandfather came in person, Fang Hong would still stand and would not return the salute. This was a difference in level.

A younger generation said that please advise, which is equivalent to asking for advice in China.

Asking for advice is provocative, so there is no need to be polite.

"Prepare the crispy rice!"

Ono Yilu looked serious, because this dish of crispy pork is not very famous in China. It has been popular in RB for decades, and many foodies have eaten crispy pork as their ultimate goal in life. I can see it since I was a child. When the owner made it, he incorporated some factors from the RB society, so he was keen on Sichuan cuisine.

While Fang Hong was slicing the meat, a Japanese shout came from beside him: "Sir the fish!"

Fang Hong looked sideways, was taken aback for a moment, and then smiled slightly: "I'm really willing."

"Brother Gun, what the hell is this, killing fish on the spot?"

"The most expensive large marine fish in the world, bluefin tuna, is not expensive according to this year's market price, about 200 million US dollars."

"My Cao?"

"I am Cao!"

"Me? Cao!"

"Me? Cao?" Water friends from all walks of life issued four different "I Cao", expressing the same meaning.

"Tuna is the most suitable for making sushi, and it is also the most expensive material in sushi. The price of a bluefin tuna weighing more than [-] kilograms is more than [-] million yuan, which is the market trend. Of course, there is also an element of show."

Why can the sashimi and sushi industries be in full swing, but Saotome can only hide in a residential building and open a small shop?Because the material is different.

"They spent a lot of money to win Brother Gun!"

Fang Hong: "It's a joke, they didn't do this to win me, but to advertise. Every year, the price of Fish King is so high that it is for publicity. This time, the competition is broadcast live all over the world. Instead of publicizing it in the market, they might as well I may have made a mistake when I got it to be promoted in the competition, this article should cost more than 200 million U.S. dollars.”

In order to get this fish and send it here for this advertisement, I don't know which company spent a huge cost to do it. Fang Hong doesn't understand Japanese, and Fang Hong can't understand the advertisement on it.

"It turned out to be a show."

"As long as you know."

Fang Hong continued to cut the tenderloin: "If 200 million loses to 20 yuan of pork, it will be interesting. No matter how expensive it is, it depends on their craftsmanship."

"The other party sent a woman, probably not to admit defeat, maybe she is a rising star."

"Rising stars, those people in the world who I set my eyes on, are hiding at home and watching TV." They have been famous for a long time, and it is rare to come out to compete. If they win, the market will not rise, but if they lose, it will plummet.

For example, Pascal, who is amazing, is the top eight chefs in the Western food category, and the top seven are hiding at home and dare not come out.

As for the Chinese catering industry, those bigwigs who have been famous for a long time can no longer do it, and they are not willing to come out to compete. At the age of 80 or [-], it is okay to be in charge, and the task of participating in the competition is too heavy and tiring.

Among the younger generation, Fang Hong really didn't find anyone who could compete with him. Perhaps the Turkish chef was one, but unfortunately he realized it too late.

I am not tired of food, the more rigorous the competition, the better. Unlike the strange-flavored beans, the crispy pork slices are not difficult, but they require a balance, so they cannot be cooked in one pot, and they need to be fried in batches.

Fang Hong made it for the judges, and Lao Shang and Lao Li made it for the diners.

The old merchants and old Li are not much worse than Fang Hong, that is to say, their reputation is much weaker. Their crispy pork slices are not too different from Fang Hong.

When plates of steaming crispy pork slices were delivered, the diners couldn't wait.

They have tried all the flavors of strange beans, and their expectations are very high this time.

Like tempura, Ono Iro's sushi is served one by one.

To make sushi with rice that is consistent with the body temperature, the best time to eat it is within ten seconds after it is ready, so her movements are not fast, but the person serving the food can run and fly.

What she makes is chirashi sushi. To put it bluntly, she puts the fish fillets directly on the rice balls. It seems that there is no technical content, but the requirements for fish fillets and rice balls are higher than other sushi, and they are also a typical example of freshly made and eaten.

"There is only one possibility for her to choose this kind of sushi, and that is her hands, which are born to make sushi."

It’s the same as making kimchi. If you choose people with bad or unsuitable hands, no matter how exquisite the technique is, no matter how excellent the ingredients are, the kimchi they make will not be too delicious. , it will be delicious if you make it.

The reason is that some people's secretions are too strong, and the food they touch will cause problems. These people are not naturally suitable to be chefs, because chefs often need to touch food with their hands.

Of course, if this person's perception ability is extraordinary, and he can complete the things that other people do with bare hands with gloves, that's his ability.

"Hurry up, hurry up, send it to the judges."

Of course, the judges all understand the secrets of sushi, and they just picked it up and ate it without saying a word, and the crispy pork slices are very powerful in using the pot gas.

There are not many cooking techniques that can be kept for a short period of time after being fried, and the use of pot gas is not understood by Westerners. Even many cuisines in Chinese cuisine do not have the word pot gas.

Foreigners can only understand that pot gas is a kind of aroma, but they don't know the wonder of pot gas.

After eating the sushi, several judges drank water and began to try crispy rice.

Tenderloin is the most difficult kind of meat to cook. If you are not careful, it will be difficult to eat.

As the saying goes, cut beef horizontally and cut pigs vertically, and the tenderloin is seldom used cross-cut pork.

Ordinary chefs only dare to cut strips vertically, not horizontally. Fang Hong is different. He is very good at ensuring the tenderness of the meat with auxiliary materials. He forcibly cuts the meat horizontally, making meat slices that half of the people have never tasted.

If you do this, if you don't pay attention to it, the meat will become old and mushy, it will become hard to chew, and it will be difficult to swallow in your mouth.

But also easier to taste.

It all depends on the control of the temperature.

The judges began to nod after trying, and the RB team showed a disappointed look. Tempura and sushi are already the best they can come up with.

The two different tastes of tuna sashimi and sushi combined with sushi and sashimi did not allow the judges to give extra points.

Because the texture of crispy pork slices is the king of taste!

There are many ways to make crispy pork slices, and the materials and methods are changed according to the seasons. In winter, mushrooms are used, and winter bamboo shoots are sometimes used.

The crispness of the bamboo shoots, the crispness of the meat, and the crispness of the rice crust.The combination of three completely different crisp and tender tastes is far better than raw food.

Throughout the world's cuisine, there is only one reason for raw food, and that is to ensure the taste, and daring to destroy food and then reshape the taste is the unique skill of Chinese cuisine.

For example, rice crackers and rice have a crisp and tender taste, which is something that people from other countries cannot understand.

"The same is S."

Fang Hong smiled, turned his head to look at Kazuki Yamamoto, and finally came to this guy. As a chef, two of the four dishes are done by others, so I am ashamed.

Of the 32 teams in the entire competition, only this one has such a thick skin.

"Master Fang Hong, please give me your advice!"

Fang Hong waved his hand: "No problem, I will teach you a trick."

"Huh?" From the beginning of the game to the present, there were not many who could pose a threat to Fang Hong, and they were basically crushed, but Fang Hong was the only one who was treated so impolitely.

To be honest, Fang Hong looked down on him, he was really good at cooking, old businessman Lao Li, master uncle and master Shi Zhengliang randomly came to an apprentice, and they would crush this Kazuki Yamamoto.

It seems that this guy should belong to a large catering group in RB, and he hired a bunch of people to help out by spending money.

RB can get to the present, Saotome Zheya's role is much greater than him.But he is named as the chef, and he has earned the fame.

"look forward to."

Fang Hong took out the mullet: "I saw a video of a chef making sashimi on the Internet, and it was liked by many people. What I want to tell you is that at that level, you can't even graduate from New Oriental."

Putting the mullet on the table, Fang Hong picked up a seldom-used sharp knife, slashed lightly from the head and neck, pierced the sharp knife into the body of the fish, then pulled it sideways, then turned it over without taking out the knife and continued to pull, then Break off the head of the fish, and take out the whole thing from the belly of the fish.

The whole fish was not broken, only a cut was made. Fang Hong did not touch the internal organs of the fish, so he separated the fish bone from the fish meat, and then pulled out the whole fish bone.

The remaining mullet has no thorns, only meat.

This is also due to the mullet itself, if it is silver carp or something, even if the fish bones are removed, there will still be more than a hundred scattered spines left.

In fact, the method of removing fish bones is not often used. It is probably only used by top chefs when making fish fillets, because usually fish pieces are boned.

With Fang Hong's knife skills, he can chop a fish for hundreds of knives in a row by making peacock tails. Of course, it is only when Fang Hong learns to cook that it affects the taste. The way to practice.

On the other side, Kazuki Yamamoto had just put a piece of beef on the table, and he hadn't moved the knife yet, and he wanted to slice it thinly for barbecue.

It's okay if you don't see beef, but you will get angry if you see it.

Fang Hong bought a small ranch in Utah, and it was expected to produce cattle this year, but because of mad cow disease, the import of beef from the United States and Japan was banned nationwide, and Fang Hong's ranch suffered a loss.

But Fang Hong's friend ran to help him manage the ranch, thinking he was going to make a lot of money, but he didn't get a penny.

That buddy's salary for three years was nearly half of the value of the ranch, so Fang Hong gave him the ranch.

The other party started to cut the beef, and Fang Hong also started to fillet the fish, very quickly.

Western food chefs use more than a dozen kinds of knives, but they can't achieve one kind of proficiency, while Chinese food chefs only use two knives, one for chopping and the other for cutting. If it is not troublesome to sharpen the knife, one knife is enough. Fang Hong is fast One fish was processed almost every minute, and six mullets were processed in a short period of time, all of which were left with only slices.

Generally, when making mullet fillets, it needs a little thickness, but Fang Hong didn’t want it to cook for a long time this time, so he sliced ​​it very thinly, because the texture is well controlled, and the knife is fast, the fish skin that is very easy to break is neat. Attached to the fillets, each fillet comes with the skin on it.

"Make soup!"

The fish bones are not taken out for nothing, but the back is cut open, and the fish head is fried in oil together, and then stewed in soup, the stewed soup will be white.

There are three key points in making fish fillets. First, if the taste comes from fish fillets, it will have no layering and is very weak, so the soup must be made from fish heads and bones.

The second point is that the fish fillets need to be powdered to ensure a tender taste.

Third, it must not be broken. It is an extremely annoying thing. Before putting down the chopsticks, a piece of fish fillet is broken, which shows that the chef is not good enough.

The aroma of barbecue came out, and the aroma of fish soup lingered over the entire venue.

Fang Hong glanced at the quality of the barbecue. This guy didn't make much money, and Genghis Khan wasn't like that.

However, in order not to abuse him easily, Fang Hong did not choose dishes from other cuisines, otherwise a roasted square would not torture him to death.

Fang Hong also didn't expect that the other party would take out the barbecue and put all his eggs in one basket, so he had this mullet fillet dish, but it didn't matter.

Time passed by every minute and every second, the sky was completely dark, and the diners were able to wait, after all, eating the dishes made by two masters was already worth the cost of time.

This time, Fang Hong didn't serve the dishes later, but after boiling the fish soup, he began to scald the fish fillets with a colander, put it in the pot for ten seconds, remove the spoon, and put it in for another ten seconds, and then start again, a total of three times.

As the saying goes, quick-fired tofu and slow-fired fish are not suitable in Sichuan, because whether it is pickled fish, boiled fish or mullet slices, they are all made in seconds.

I remember when I was in college, Fang Hong and his classmates went to eat buffet fish hot pot. There were two tables, one side cooked a pot, and the other table asked the boss to cook fish.

When the other table's fish has just finished, this table will finish eating again. Sichuan fish pays attention to tenderness, and all martial arts in the world are invincible except fast.

This is the fast word!

Put away the small soup bowls one by one, and put the mullet slices in one by one.

Eating is like this, the portion is too big, the more you eat, the more tasteless you feel, the less you give, the better they can savor it, three slices in a bowl, no more.

"Serve!"

"coming!"

However, Fang Hong still served it to the diners first, and the judges postponed it.

After all, mullet slices can't be boiled for dozens of people with just one sweep.

On the other hand, Genghis Khan was a little bit better, it was made at the same time, so the judges ate the barbecue first.

This is where the reversal occurred. For the first time, the Japanese side, which is known for its fineness, prepared dishes at the same time, while the Chinese side, which has a centralized meal system, slowed down a bit.

Although this Kazuki Yamamoto is not considered a master among the masters, he is a real master anyway. The taste of Genghis Khan's cooking is very good, which guarantees the taste of the beef, and it is also very tasty, which is rare.

However, compared to the mullet fillets that only pursue a tender word, it is much worse.

Isn’t it the pursuit of purity, let me show you what is pure, pure fish, nothing, sorry, no condiments.

Fang Hong uses ultra-thin slices, plus no fish bones, so that the mullet itself does not have too much fishy smell, and the fish soup that is constantly stewed is the secret to transforming the fishy smell into umami, so the mullet without salt There are no seasonings added to the whole pot.

After finishing, Fang Hong wiped his hands on the sweat towel around his waist, then stood up with his hands behind his back.

Feedback from diners was mixed.

Because he is not used to hot food, one diner felt his mouth was hot when he took the first bite, but before he had time to chew, the fish fillet melted in his mouth and he swallowed it directly.

A umami taste rushes to my brain: "This..."

“Amazing cooking!”

After the judges tasted Genghis Khan, they got the mullet slices. A mouthful of mullet soup can only be regarded as the best, not the best.

After all there is no seasoning.

But when the judges started to eat the fish fillets, they were all shocked.

This kind of pure umami and fragrance makes the ingredients themselves perfect without any added taste. It is very simple, but complex and indescribable.

Don't think that a single ingredient can't make a taste that suits the taste. The fish bone, fish head and fish fillet itself have three different flavors, otherwise there would not be so many differences in the methods. The three are combined into one, and the aroma is indescribable.

"This!"

"real……"

"It's delicious!" But although the judges were surprised, they didn't express too much, pretending to be calm.

But the superiority and inferiority are immediately distinguished.

"Mullet fillet, S+, Genghis Khan A."

A full grade short.

The outcome has already been decided. This is not the effect of one dish of mullet fillet, but the comprehensive consideration of the first three dishes.

It is impossible for the Japanese side to recover OnePlus' rating on desserts.

When Fang Hong heard the answer, he smiled slightly and started to cook the last dish, which was dessert.

Kazuki Yamamoto himself is not particularly good at Genghis Khan, but he is very good at pastries: "Even if you are familiar with the whole situation, you must get back the face of a dish."

Wagashi, many domestic people are very familiar with this thing, because it can be stored for a period of time after packaging, suitable for sale.

However, just like people in China eat zongzi and mooncakes, the more they eat, the less they want to eat them. Wagashi is also like this. It is not as popular in RB China as imagined.

The most popular dessert in the world is still hard candy.

As for Fang Hong, after searching a lot of information, he finally decided to make a dessert of peach slice cream, but this dish is not pure peach slice cream, but with green balls added.

Qingtuan, the ancestor of wagashi.

There are always people showing off wagashi on the Internet. In fact, wagashi evolved from Qingtuan.

However, there are too many types of pastries in China, and it is rare to catch a toss over and over again. RB belongs to an island country, and there is a lack of materials in history, so the development of wagashi is very rapid.

But what Fang Hong wants to do is not an ordinary youth group, but to do it with Ye Erba's method.

Wagashi has evolved to this stage, and other ingredients will also be added, and the peach slice paste can give Qingtuan Yeerba a new level, which is just right for dealing with wagashi.

"Brother Gun, what is this?"

"Youth Tuan, it's not enough. I want to use Ye Erba's method."

"What is the Youth League?"

Qingtuan is only available in Jiangnan, and it is no longer popular in Jiangnan to eat it. Probably only the locals in Jiangnan eat it in spring: "Qingtuan is a kind of Jiangnan cake, and Yeerba is a Sichuan cake. Famous on a small scale."

Another problem with Chinese cakes is that the cakes are very delicious among different regions, and there is a huge gap between them, so it is difficult to transfer them across regions. Except for a few commemorative things such as moon cakes, few are popular across the country.

Historically, zongzi, moon cakes and other things were kept in the country because each dynasty respected different festivals.

There are only so many historical dynasties, plus things that have been lost, so there are not many national pastries.

Every time Fang Hong sees someone on the Internet asking why there are no good pastries in China, he scoffs.

It's not that there are no good pastries in China, but that you stare at foreign countries, and your knowledge is too short to see the world.

Whether it's Qingtuan or Ye'erba, they are all ready-to-eat pastries, and they all have a foundation of being popular across the country, only one push is missing.

However, some merchants are also crazy, making all kinds of inexplicable tastes, which makes everyone prejudice against some pastries.

For example, mooncakes with five kernels are not unpalatable at all. For the sake of shelf life, the merchants deliberately made that kind of comparison, with natural and synthetic preservatives, no one can eat it.

The method of Yeerba is steamed with green leaves, while the method of Qingtuan is made of wormwood.

Fang Hong's method is wormwood and mysteries, and then steamed with green leaves.

There is a very bad thing about Qingtuan. Although it is not sticky to the teeth, it is easy to deform. Yeerba overcomes the problem of deformation because it is steamed with bay leaves or orange leaves. It is soft and waxy, but it can be shaped. After the Shangtao slice cream is ready, place a slice, adding a sweetness and a compound aroma.

Of course, for Chinese people, Qingtuan and Yeerba are enough, but foreigners have a strong taste and can't help it without adding more sugar, so this peach slice cream is made.

The production of Japanese wagashi is also in full swing.

The two things done by the two sides are very similar, because the Youth League is the ancestor.

"This Fang Hong is also proficient in pasta?"

Not only western pastry, but also Chinese pastry Fang Hong, because the most important quality of a domestic chef is extensive knowledge. For the chef assessment alone, he needs to be proficient in one department of the plenary meeting and the other. The dishes he can master are beyond the imagination of foreign chefs.

This can only be achieved by practicing day and night.

Some chefs are very famous, they cook well, and they know a lot, but because one or two dishes keep getting stuck and fail to meet the standards, they fail to meet the requirements of the chef assessment, and there are so few chefs at the level of first-level chefs.

In other words, every chef of this level is proficient in everything.

Not to mention that Fang Hong is the only young chef with a national name.

"hateful!"

Fang Hong glanced at Kazuki Yamamoto: "Poor little boy, his mentality has collapsed."

There is a reason why Fang Hong crushes his opponents every time he encounters the same ingredients for cooking.

It's great because there are so many choices.

The aroma comes out, and the cold eating of oriental pastries and western pastries is very different.

Although there are also ways to eat caramel in the West, they are generally cold desserts, and I have never seen hot ones, while oriental pastries can be eaten hot from the time they are made, until they are cold.

Serve the dishes separately.

Westerners are more sensitive to taste than Eastern people, so they know very well that the two things are largely similar.

On this basis, there is no need for any hesitation at all to make a judgment.

The judges ate one bite at a time, and immediately gave a score after eating: "Peach slice cream S, wagashi A, the second semi-final of this Gourmet World Cup, the Chinese Sichuan cuisine team won, the final on December 23, against The two sides will be the French Burgundy team VS Chinese Sichuan cuisine team."

Pascal, who had been standing in the viewing area watching the excitement, got up and stared at Fang Hong. He lost to Fang Shaowu many years ago, and now, he didn't want to lose to Fang Shaowu's son again.

As for Fang Hong, it was simple. He inherited the family business, inherited the undefeated records of Sichuan chefs from all walks of life in international competitions, and continued to win the first place. It's that simple.

"After two days of rest, the final will be held on December 23!"

(End of this chapter)