I have a deep mountain

Chapter 63 Judgment!

After Han Dong took out the bones of the guinea fowl, he cut the chicken into paper-thin slices for later use.

Then he fished out the cleaned porcini mushrooms, chicken fir mushrooms, bamboo shoots, and colored peppers and put them on the cutting board for processing.

Han Dong first cut the boletus, gallinaceous fungus, bamboo shoots, and colored peppers into fine pieces, then added scallions and minced ginger and stir-fried them together in a wok.

Then Han Dong used the fried fungus as the stuffing, and the thinly sliced ​​guinea chicken as the dough, wrapped the stuffing in, and tied the mouth with a leek leaf as a rope, and soon each 'bun' was wrapped.

"It's really creative! The knife skills are also great!" Liu Chang, the chief chef of Seaton Hotel, couldn't help but said.

"Vegetarian stuffed pork skin is indeed interesting, but if it is steamed in a pan, the chicken may not taste good." Tang Linhua, another judge, said to Liu Chang who was on the side.

"See how he handles it afterwards. It's not easy for this young man to come up with such an idea in such a short period of time." Liu Chang has always admired Han Dong very much. Han Dong declined.

Han Dong didn't wrap these meat skins with vegetarian stuffing and steam them in a pan, but took the method of frying the buns in water, frying the meat in high-temperature water, and seasoning with salt, sugar, light soy sauce, and chicken powder in the water.

After Tang Linhua saw Han Dong's handling, he nodded with a smile and said:

"It's very smart. This way, the pork skin won't be so bland, and it won't take away the deliciousness of the fungus. This young man has a bright future! I wonder which company's chef he is from?"

"I've inquired about it a long time ago. I didn't work in a hotel. I opened a food stall at home." Liu Chang said.

"It's not easy to enter the finals like this. Without the fresh and special ingredients provided by the big hotel, we have come to this point." Tang Linhua said with emotion.

Chef skills are very important, but ingredients are also extremely important, so the champions of chef competitions in the world are usually huge capital groups behind them.

Just imagine, a chef who has caviar and Australian lobster competes with a chef who only has grass carp and crayfish. Naturally, whoever has more, better, and fresh ingredients will be better.

The same is true for this competition. The ability to obtain ingredients and keep secret recipes is also one of the abilities of chefs. Therefore, the rules of the competition do not restrict the use of self-provided ingredients and ingredients.

The previous two contestants, Chen Lianqiang and He Feng, also brought their own secret recipe seasonings. The contestants who can enter the national competition basically have their own secret recipes in their hands.

At this time, the topic of Han Dong became lively on the barrage:

[Using chicken to make steamed bun skins, little brother Han Dong is too creative! 】

[If you can cut chicken into paper thin slices, is it Paodingjie chicken? 】

[Brother Han Dong is awesome, I want to try his dishes! 】

[It has long been exposed on Weibo that he has a food stall in Tianhe County, and if he wants to eat, he can form a team to go there. 】

[I just heard from the judges that he has no hotel background, and suddenly I feel so inspired! 】

[Yes, obviously you can rely on your appearance, but you still have to rely on your skills. 】

[The people are beautiful and delicious, and the dishes are even more delicious! 】

[Speaking so literaryly, you are greedy for others. 】

…………

Han Dong's second dish is 'Sea Theme'. The main ingredients he chooses are kelp and fresh cuttlefish. Most people think that the next dish he will cook is kelp cuttlefish soup.

If you use such an ordinary dish to compete in the national competition, you will underestimate your opponent too much.

Han Dong did not intend to follow the inherent thinking of the judges. He first cooked a pot of pearl rice, then cleaned the cuttlefish and cut the cuttlefish meat into small pieces.

Then cut the kelp into small pieces and dice the potatoes.

Heat the oil in a pan, add cuttlefish meat and potato cubes, and after the potatoes are browned on all sides, add Han Dong's secret black truffle beef bone broth and cook immediately.

After the broth is boiled, add kelp, cooking wine, salt and sugar to enhance the freshness, and simmer on high heat until the soup is thick.

"Is he planning to make rice bowls?" Tang Linhua was sensitive to Han Dong's intentions.

"Squid rice is interesting." Liu Chang smiled slightly.

This Han Dong has a lot of ideas in his mind. None of the judges had eaten the two dishes they made today.

Cooking innovative dishes can indeed win a lot of attention and attention, but it also means taking higher risks.

Even though Han Dong's two dishes seemed to be more creative, most of the judges were not optimistic about this kind of innovation.

Although the other two players also have innovations, they are generally more stable.

Each dish needs to be prepared for 13 people, including a judge and three guests, and the time is only two and a half hours, so it was not until the last few minutes that the three contestants raised their hands to indicate that they were almost all finished at the same time , The cooked dishes were delivered to the judges in an orderly manner.

Today, there are only three contestants' dishes to taste. For the judges, there is no time pressure. They can comment a few words after eating a dish.

Chen Lianqiang's two dishes are: Steamed Rabbit Meat with Powder and Fried Lobster Meat.

He Feng's is: beggar's chicken, sea cucumber with green onion.

Han Dong's is: Shanzhen Bao, Cuttlefish Rice Bowl

The six dishes are all closely related to the theme, with delicacies from mountains and seafood.

Ten professional judges began to taste the dishes prepared by the contestants one by one. This video made the audience salivate before the live broadcast.

According to the serial number, the judges will start with the usual dishes of He Feng:
"This beggar's chicken is very delicious, and the sauce on the surface of the chicken is also very unique."

"I have eaten a lot of sea cucumbers. This sea cucumber dish with green onions is the best among the sea cucumbers I have eaten. He Feng is a very young and promising player!"

"I remember that contestant He Feng graduated from Xindong Culinary Academy, right? How many years have you graduated this year?" Tang Linhua asked.

He Feng replied: "Teacher Tang, I have graduated for five years."

"Well! It's really rare to reach this level after five years of graduation. Come on, young man!"

"Thank you, Teacher Tang."

…………

The judges were very satisfied with He Feng's two more traditional dishes, and believed that this contestant's basic skills were very solid, and they began to rate after everyone commented.

After scoring, he rinsed his mouth with water and began to taste the two dishes of Chen Lianqiang.

"The steamed rabbit meat with powder gave me a big surprise. It is fat and thin, and the meat is full of fragrance!"

"Usually we make steamed pork with rice noodles. You are very creative in using rabbit meat."

"The fried lobster meat combines the advantages of Cantonese and Western food. The heat of the lobster meat is well controlled."

"The presentation of the two dishes is also very good. Huazhong Culinary Institute really has a lot of talents."

…………

Judging from the judges' comments, it seems that Chen Lianqiang is better than He Feng.

However, it was the last contestant, Han Dong, who attracted the most attention from the audience. Everyone was looking forward to the comments Han Dong's two dishes would receive from the judges.

Han Dong's first dish is the Shanzhen Bao, which uses guinea fowl chicken as the bun skin, wraps boletus, chicken fir mushroom, bamboo shoots, colored peppers and other vegetarian fillings, and then fry it with water to shape it.

The shiny fried buns were placed in front of the judges. They were small, cute and shiny, and looked very attractive.

(End of this chapter)