gourmet restaurant

Chapter 783 The Peak Showdown of Cooking Skills (3)

And the color of the soup gradually became transparent, but there were still many dross visible to the naked eye floating up and down.

Ren Pengcheng was not in a hurry, turned off the fire and continued to cook.

On the other hand, Jiang Yang had just finished processing the ingredients.There are too many types of ingredients that he needs to deal with. Although there are not many of each kind, the sum is not too small.

Jiang Yang started cooking.

He first breaks the beans into soy milk and then filters them.There are two types of beans, one is soybeans and the other is black beans.The filtered soybean milk was heated by Jiang Yang in a small pot, and then he took out a bottle of clear water and began to add it to the boiling soybean milk.This is alkaline water, a specialty of Sichuan Province.

Jiang Yang is ordering tofu!

After ordering the tofu, Jiang Yang scooped it out and put it in a square mold with a white layer and a black layer, just like making a thousand-layer cake.After putting it in place, close the lid and press it with a stone.

After the tofu side was finished, Jiang Yang began to cook other ingredients.

"What is Jiang Yang doing?" Chen Quanzhou frowned.

Sitting beside him were Liao Xiezuo, Xu Zheng and Meng Wanqiu.

"I don't know, it doesn't look like he only cooks one dish." Xu Zheng said.

Jiang Yang first made tofu, they thought Jiang Yang was going to make tofu dishes, but then Jiang Yang started cooking other ingredients, it didn't seem like making tofu!
For a while, these culinary masters were a little confused about what Jiang Yang was going to do.

"Maybe Jiang Yang has some new way of cooking. How can we guess what these young people think?" Liao Xiezuo shook his head and smiled.

Hearing this, the other two also laughed.

Yes, young people have the most fantastic ideas in their minds, and it is not surprising that any ideas appear.

Many of the new dishes developed by these master chefs are actually rooted in their whimsical ideas when they were young.It's just that I didn't have enough cooking skills when I was young, and I realized these ideas one by one after I became a master chef.

Yang Kaizhong's complexion was a little heavy, and his cooking method of Huan Jiangyang seemed to be a bit wrong.It's not a mistake, it's just that he saw a lot of cooking techniques.Jiang Yang was originally a chef of Sichuan cuisine, but now he saw the shadow of the cooking techniques of the other seven major cuisines.

This surprised him a bit, a chef knows everything.It is not surprising to know the cooking techniques of the eight major cuisines at the same time, but the problem is that each cuisine is profound and profound. A superficial understanding is nothing, but a mastery is rare.

Looking at Jiang Yang's current appearance, he seems to be proficient in the eight major cuisines, which surprised him a little.

Lin Yong at the side also saw it.

He was surprised, but more puzzled, why Jiang Yang is proficient in eight major cuisines at the same time?When did he learn it?
.........

Ren Pengcheng began to put in the second batch of ingredients, and then repeated the action of skimming off the foam.

As it boiled, the aroma in his pot gradually spread out.

The audience quietly took a sip, and they were fascinated. This fragrance fascinated them.

Yang Kaizhong smelled the fragrance, and his face changed again.

"He didn't show all his cooking skills before!" Yang Kaizhong lost his voice.

Lin Yong smiled bitterly and said, "Old Yang, you can hide your strength, so others can't hide it?"

Yang Kaizhong and Lin Yong smiled wryly together. When he competed with Ren Pengcheng before, he really didn't show his full strength.How can he say that he is also the top chef in Huaguo, how could he easily lose to a junior?

He has always been proud in his heart. Because of his health, he cannot use all his cooking skills. He believes that as long as he goes all out, he can beat Ren Pengcheng.

But now, Yang Kaizhong's last pride was also shattered, and Ren Pengcheng had also hidden his strength.

The two young men competing on the stage had given him too many surprises.Maybe he is really old, and the world will belong to young people in the future.

Yang Kaizhong thought.

…………

Jiang Yang cooked in an orderly manner, changing techniques and ingredients, and slowly using ingredients.

Ren Pengcheng started the ingredients for the third stage, this time and the last time, using whole lean pork to foam clear soup.

The so-called clear soup is to clean out the dregs in the soup. Some dregs are very fine, even if they are filtered with a very fine mesh, the filter will not be clean.Use lean meat foam to absorb these dregs and clean up the impurities in the soup.This is clear soup.

The soup after the impurities have been cleaned is clear and clear.It is used as a soup stock for haute cuisine.

Each small cabbage, also commonly known as baby cabbage, was removed by Ren Pengcheng from the stems on the outermost leaves, and then cut a small cabbage into a lotus shape with a knife.

This is a test of the chef's knife skills. Cabbage becomes a lotus, and the lotus blooms when it meets water. It is not so easy.It is necessary to cut the connecting part of the cabbage under it so that it will not break, so that the flowers can open.

After being refined by Ren Pengcheng, each cabbage looks like a real lotus flower. From a distance, it can almost be confused with the real one.

At this point, many people can see what dish Ren Pengcheng is going to cook. What he is going to cook is a famous dish in Sichuan Province - boiled cabbage!
However, unlike ordinary boiled cabbage, Ren Pengcheng's ingredients are more complicated, and the requirements for heat and ingredients are extremely strict.It is far from being comparable to ordinary boiled cabbage.

This is Ren Pengcheng's version of boiled cabbage!bears his own strong imprint.

Jiang Yang didn't expect that he was invincible in the past, and his signature dish, boiled cabbage, would one day become the dish he needed to beat.

This slightly absurd and expected situation made Jiang Yang burst out laughing.

However, he didn't have much time to express his feelings, because Jiang Yang was about to start the final steps.

I saw that he cut the pressed tofu into small cubes and unmoulded it, and then roughly arranged the tofu in a shape on a huge plate.

Next, the audience saw a shocking scene. They saw Jiang Yang holding a carving knife and drawing traces on the tofu.

He is carving on tofu!
You should know that the plasticity of tofu is very small, and it may break if touched lightly. Carving on tofu is as difficult as shredding tofu, and even higher.

One stroke, one cut, one pick, Jiang Yang kept repeating, and the tofu was formed under his hands again and again.

This is a map of Huaguo!
Then Jiang Yang seasoned the soup of the previously cooked ingredients a second time, and poured them in different places on the map.

At the same time, Ren Pengcheng's cabbage was also brought out of the steamer and added to the broth.Toss a goji berry into each bowl for seasoning and garnish.

After several hours, it was almost dark, and the dishes for the two of them were finally cooked!

After the dishes were finished, Jiang Yang and Ren Pengcheng stood by each other, and they looked at each other. Neither of them had the intention of admitting defeat, and they were both high-spirited.

Seeing this, the host said in a loud voice: "Next, we will draw two lucky viewers. Please watch the big screen. Let's count down to three times, and the seat number we stop at will invite that audience to come on stage to chat with our judges." The teacher tasted these two dishes together."

"Three~two~one"

ps: I forgot to post yesterday, I always thought I did, let's join together today.

(End of this chapter)