Longing for Life: I'm Not Interested in Money

Lu Ming's cooking skills are much higher than those of them, and he really has a lot of ideas in his mind, and this kind of idea is really applicable to cooking.

"Today's fried pork with chili I really wanted to eat it, but I couldn't eat it either. I was really anxious. When, Lu Ming, you will cook another plate of fried pork with chili. Let's eat, let's also satisfy our cravings, for me, a typical Sichuan girl, I really like to eat chili fried pork!"

Xue Na couldn't help but opened her mouth and said that he really wanted to eat that plate of chili fried pork, but today he is only the host of this show and is not qualified to eat that chili fried pork, thinking about the leftovers of these people They could get a bit of it, but they ate all the chili fried meat, and they didn't even get a chili.

"Yes, yes, that plate of stir-fried pork with chili peppers is really fragrant, and those judges are really too ugly to eat, they actually ate them all, leaving nothing left, they wish they licked the plate clean! ".

Chapter 235

On the second day, all the participants came to the arena early, and they communicated there. Everyone knew that this time, half of the participants were to be selected and half to be eliminated, so they were a little nervous. Yesterday At night, these people are very excited, and some people seem to be so excited that they can't sleep.

The same is true for the reporters in the media. They all feel that this time there should be a lot of opportunities for them to report, especially for Huang Lei's report.

When they asked what kind of dish Huang Lei was making today, Huang Lei's answer was Yipin Tofu, which caused a commotion among the media reporters. Yesterday they used a very ordinary dish to be promoted. This time, they used such an ordinary dish. Dish, Yipin Tofu, they are all very familiar.

Lu Ming casually entered the hot hand again, which made others very envious. They really felt that no matter what they did, they could attract everyone's attention, and no matter what they did, it was in vain.

Because of yesterday's example, today's reporters no longer despise today's dishes as much as they did yesterday.

They know that this Lu Ming has a lot of thoughts. If they don't want to be slapped in the face again, don't make any more comments.

When it came time for the competition, Lu Ming asked Huang Lei to choose a piece of old tofu, and some accessories, such as black bean curd, chopped peppers, etc.

Just as Huang Lei was about to mash the old tofu, Lu Ming stopped him.

"Huang Lei, you can't shred this old tofu, it will be very time-consuming. You can cut the old tofu into equal pieces and cut them into rectangles, then chop the black bean curd and put it aside for later use."

Just as Huang Lei was about to refute, he suddenly remembered what happened yesterday, and he stopped refuting. According to what Lu Ming said, he cut the old tofu into slices as thick as chopsticks.

Set aside after cutting.

Lu Ming beat an egg and stirred it well.Put the old tofu cut by Huang Lei in the egg liquid, roll it around and put it on a plate for later use.

After Lu Ming coated all the tofu slices with egg liquid, he took out an apple and brushed it with a little oil, and then fry the tofu slices in a pan until both sides were golden brown.

Then put the sliced ​​black bean curd and chopped peppers in the pot, fry them with oil and fragrant, and then put the tofu slices that were fried until golden on both sides in the pot, add water, add some salt, and add a A little bit of sugar, soy sauce and other seasonings, and the fire started.

In this way, after the soup in the pot is boiled, it is simmered on a low fire.Finally, use a high fire to collect the juice. After the juice is collected, the aroma of the tempeh and the chopped peppers are mixed together, making this tofu smell very good.

In this way, this first-grade tofu is ready. When everyone saw this tofu, they thought it was very magical. They thought they were going to mash the tofu before steaming it again, but they didn't expect that Lu Ming would actually In this way, the tofu is cut into pieces, then marinated and ready, and the taste is still so fragrant.

Everyone thought it was very magical. Lu Ming and the others gave everyone a very different feeling this time. When the plate of tofu was brought to the judges' table, each of them had a very magical feeling on their faces. .

Seeing this bottle of tofu, Zhang Zifeng's eyebrows could not help wrinkling. He had eaten this bottle of tofu before, and only Lu Ming would do this to Zhang Zifeng. Is it all Lu Ming's intention? He thinks Lu Ming Maybe he still has him in his heart, otherwise, why are today's dishes and yesterday's dishes all cooked for him by Lu Ming?

In fact, Zhang Zifeng really thought about it too much, Lu Ming didn't think so much, he just thought that the taste of the first-grade tofu made in this way was very good for him, so he taught Huang Lei to do it like this, he didn't expect Zhang Zifeng to misunderstand, if he If he thought of doing this earlier, Zhang Zifeng would have misunderstood him, so he would not give Huang Lei to make this first-grade tofu.

This time the first product of tofu was brought in front of them, and all the people picked up the first product of tofu with chopsticks and put it in their mouths. This time they did not come one by one, because the last time they tasted one by one. Those who tasted the dishes ate a lot of the fried pork with chili peppers, and the people at the back felt that they were still unsatisfied, so this time they discussed to taste it together.

· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·??????????

The tofu is soft, and the fried two sides are golden and put in the mouth. The fragrant taste is indescribable. Coupled with the aroma of black tempeh, it is really a perfect match. Also, the chopped peppers are light and spicy. The spicy feeling makes them really memorable.

In an instant, a plate of a plate of tofu was eaten cleanly by several judges. This speed was faster than the speed of eating the fried pork with peppers yesterday, which shocked the audience present.

"Then what's the situation? These judges ate all the tofu so quickly. It seems that we don't need to tell them about the taste. We should be able to understand it. We really want to grab it from their mouths. One piece, have a good taste!"

Xue Na's hosting style is always crazy. He never thinks too much about what he says. This time he just said his thoughts so carelessly.

After hearing the host's words, the judges felt a little embarrassed. Just now they patronized and ate and forgot that it was at the judging site. They really felt that their faces were a little hot.

"It's no wonder that our judges blame this product for tofu. Maybe it's too delicious. If it was me, I might finish the plate faster than them!"

He Jiong felt the embarrassment of the judges, so he quickly spoke to resolve the awkward atmosphere.

He Jiong is a very wise person. He is always able to resolve some awkward atmospheres for Xue Na at the scene. Xue Na is also very grateful to He Jiong for this.

"It seems that we have missed the first grade tofu, so let's ask some of our reviewers to tell us their evaluation results for this first grade tofu!"

Xue Na smiled at He Jiong and said.

"This product of tofu is really good. I thought it would take some time to make this product, because we all know the previous method. After mashing this tofu, add some other ingredients. Seasoning, and then re-steaming it in a pot, but now this tofu is really very convenient to make, if you like to eat it, you can do it at home!"

Yuan Lao especially likes tofu.Eight.

Chapter 236

Yuan Lao thinks tofu is a very nutritious food. For a slightly older person like him, eating more tofu is very good for his body.

"The taste of this product is really very good. I think the black tempeh is really good. This highlight makes our taste feel like it has never been before, and this tempeh is very good. Our body is also very good, I really like this dish very much!"

This is Zhong Shan's evaluation of this product tofu.

Xie Tinghong, the star chef who looked down on this product of tofu at first, felt a little pressure at this time. Just a very ordinary dish can make such a good taste. It seems that Huang Lei and Lu Ming are still the same. You are so powerful that you can't lose.

The Shandong cuisine that Xie Tinghong made today was made by him after a night of careful pondering.His specialty is Western food, but he still has some research on Chinese food. Shandong cuisine is not too difficult for him.

What Xie Tinghong chose to do today was the practice of sweet and sour carp.

The new Xie Tinghong chose a fresh carp of about three pounds. This carp was really fat. He prepared an egg and some ingredients, such as sugar, vinegar, onion, ginger, garlic. Salt, cooking wine, tomatoes, sass and pepper etc.

Xie Tinghong first slaughtered the fresh carp, removed impurities and rinsed it. He gently slid the fish head and tail with a knife to remove the fishy lines on both sides, and put it aside for later use. Cut the onion, ginger, and garlic, cut the onion and ginger into small pieces, and cut some green onion and ginger slices and set aside for later use.

Xie Tinghong slashed the carp with an oblique knife, and the peony flowers marinated the carp in some cooking wine, and then added some salt.

Finally, he put the scallions and ginger slices on the fish, rubbed the fish evenly with pepper, and marinated there.

A few minutes later, he prepared the white vinegar and tomato shredded, then put flour and starch in the bowl, as well as eggs, and then added the right amount of water to make a crispy paste.

Xie Tinghong prepared white sugar, white vinegar, tomatoes, sass starch and a small amount of salt in a bowl, added an appropriate amount of water, and made a sweet and sour sauce.

The steps to make sweet and sour carp are really complicated.

When Lu Ming had already presented the first grade of tofu, Xie Tinghong hung some crispy paste on the fish, holding the fish tail with his hands and hanging Jiang Na upside down, and the crispy paste hung on the fish. .

When the oil is heated to 7% heat, put the fish into the pot and fry the impurities on one side first, smash the skin on this side to air dry, and then let the fish turn over, magazine, and the other side is on the other side. During the magazine process, he kept using a spoon to scoop out the oil in the oil pan, poured it on the fish, and let it heat evenly.

When the carp is fried with light yellow on both sides and cooked, take it out of the oil, and then wait until the oil temperature returns to [-]% hot again, put the fish in the pot again and fry again.

This time, it was smashed until the outer skin was crispy and the color was golden, and it was taken out when it was fully cooked. Then, 4 kinds of oil left in the original pot were poured into the small pieces of onion, ginger, and garlic to fry until fragrant, and then poured into their own. The gravy from the hook just now, and finally add hot oil when the gravy boils to small bubbles. When the ginger juice is arched, it is quickly poured onto the fish, thus making this sweet and sour fish.

This sweet and sour fish is really very successful, but it is also very time-consuming. When he finished all this, several judges were a little anxious. When the sweet and sour fish was placed in front of them, they smelled With the smell of sweet and sour fish, I feel very good.

"This sweet and sour fish is really good. The skin is crispy, the fish is tender, and the sweet and sour taste is really delicious!"

The evaluation given by Zhang Zifeng was quite high, which made Xie Tinghong'er very happy.

"This sweet and sour fish has no fishy smell at all. It is really delicious. This is the best sweet and sour fish I have ever eaten!"

Liu Guoliang thinks that this sweet and sour fish is really good. The earthy taste is really disgusting, and this sweet and sour fish made by Xie Tinghong is still very good.

Xie Tinghong looked towards Lu Ming when he heard someone praising him. He thought that what he cooked was better than what they cooked. Otherwise, how could Zhang Zifeng praise him like this? She felt a sense of pride. …

Lu Ming didn't pay attention to that Xie Tinghong. They didn't have much conflict in the promotion round this time, so a few people just waited for the result.

And that fat dragon also made the dishes at this time. The method of making the nine-turn large intestine is also very cumbersome, so it is the last one to complete it.

Fat Long first chose a very good large intestine, and then prepared some flour, green onions, ginger, garlic salt, and sugar cooking wine.Also prepared vinegar, starch, light soy sauce, dark soy sauce, star anise, cinnamon pepper, cinnamon powder and other seasonings.

The pig intestines that Fei Longjiang had prepared in advance were put into the pot and fixed.

He entered from the big head.Put the intestines on the intestines, fix them with toothpicks, and place them in a pot filled with water.

After putting in some cooking wine, he used a toothpick to eat some small holes in the large intestine, and after 10 minutes, he fished out the large intestine.Then drain the water in the large intestine.

After cleaning the pot, put water in the pot again, put the large intestines in again, put the ginger, garlic, onion, star anise, cinnamon and pepper and bring to a boil.

Then simmer on low heat and cook with a toothpick to eat some small holes on the large intestine, so that the inner soup can flow out. After this is done, remove the large intestine and drain it, cut it into the size of a thumb, and put it in the pot. Some oil, when the oil is hot for 7 minutes, put in the large intestine and deep-fry until golden brown and take out.

Then put some base oil in the pot, put onion ginger, garlic star anise, pepper and saute until fragrant, then add a small spoon of sugar and stir-fry over low heat, the color of the sugar will turn yellow, and then put the large intestine. enter.

Add a little vinegar, fry it on medium heat until it turns brown, add some water, put some old soy sauce and soy sauce, boil it on high heat, simmer slowly on low heat for a few minutes, add some pepper powder, cinnamon powder, Water starch, chicken essence, salt, etc. will be fried until thick, and then put in chopped green onion and placed in a pot.

Because this method of nine-turn large intestine is really a waste of time, so Fat Long's large intestine is the last one to complete. When the nine-turn large intestine is placed in front of the judges, everyone's eyes lit up. .

Chapter 237

Fat Dragon looked at the judges with pride.

This Jiuzhuan large intestine is a dish that I am very good at. When I cook this large intestine, I am very attentive. This time I should be able to get the praise of the judges.

Indeed, the large intestine he made is really very delicious. It is tender on the outside and tender in the bite. The aroma inside is really indescribable in any language, and the large intestine is really good. , no odor at all.

Facing the satisfied expressions of the judges, a smile appeared on Fat Long's face.

"It's really good at Jiuzhuan's large intestine. He should be very careful when dealing with this large intestine, because there is no peculiar smell in this large intestine!"

This is the evaluation given by Liu Guoliang. He thinks that the large intestine is actually very delicious, a dish, but some chefs may not handle the large intestine in the wrong way, so it will make people feel that the large intestine is smelly. the taste of.

Some people don't like the taste very much, so some people don't eat large intestines. If all chefs can make large intestines like Fat Dragon without that peculiar smell, he thinks more people will like to eat it. large intestine.

Zhang Zifeng didn't like eating large intestine very much before, but this large intestine is really delicious to him. He just tasted it for a while, and felt a little in love with it!

"The taste of this nine-turn large intestine is really good. I have never eaten large intestine before. I think it will have a stinky taste, but this time, the nine-turn large intestine made by Feilong does not have that taste. It can be considered very delicious!”

No suspense, Fei Long also passed the knockout round and eliminated 50 contestants. The remaining 50 felt that they were very lucky.

"After our intense competition today, another 50 contestants were eliminated, but these contestants should not be discouraged, there will still be such opportunities. I will congratulate you here for the remaining 50 contestants. But don't be too happy, because tomorrow there is a knockout match waiting for you'"? "

The host Xuan Na announced today's results and the remaining 50 contestants were very happy, but when they heard that there would be a knockout match tomorrow, they were no longer so excited. They are now in Worry, don't know what kind of cuisine the game will make them tomorrow.

"This Master Chef competition is really exciting, especially for tomorrow's competition, we are really looking forward to it, I don't know what kind of dishes the contestants in our competition are going to make tomorrow to compete? "

The host He Jiong said this because he wanted Xue Na to announce the dishes that the contestants said they would cook in the competition tomorrow.

"Are you all looking forward to knowing what kind of cuisine will be participating in the competition tomorrow, then everyone should listen carefully. I will now announce that the dishes that the contestants will cook tomorrow are Cantonese cuisine!"

After the remaining 50 contestants heard Xuan Na's announcement, many people's expressions became very bad, because this Cantonese cuisine is really not that good.

Cantonese cuisine is composed of three local flavors, Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine. The three flavors have their own characteristics.

And this Cantonese cuisine is very particular.

Cantonese cuisine pays attention to quality and taste.

It makes many people feel that they can't do it. They really don't know if they will pass the competition tomorrow, and they may really be eliminated, but they think it doesn't matter. Anyway, they are all amateurs.