Chapter 911: : The Mystery of Steaming

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It's time to serve.
The moment Xia Yu heard the end of the bell, she put her last snack on the plate.
Then, take two steps back, stare at the golden dessert tower on the kitchen counter, slightly relieved and wipe the forehead with a layer of hidden sweat, "Fortunately, fortunately, all are in control. The car can't be turned over!"
Pack the sewing kit.
Xia Yu looked at the open kitchen on the opposite side. Wei Zhong had already taken a step forward and asked the staff to help carry the steamer to the judging table. The mist filled with heat along the way.
Seeing Wei Zhong take the lead, Xia Yu made a gesture of asking for it.
cough.
The predecessor will go first, and he will go first. Xia Yu laughs innocently, "I heard I must lose first!"
Metaphysics, you have to respect it all at once.
Wei Zhong took a wet towel, wiped his sweat, and tidied up the chef's clothes, tidy up, grabbed his soaked kitchen hat with his left hand, and swept the camera towards his back. His shadow on the broadcast screen was like a high temperament. The general who set foot on the general, was full of dignity in his manners.
Uncontrollably, people look at this back with respect in their eyes.
This is the age of food and the public's psychology of identification with famous chefs.
no doubt.
Wei Zhong's wonderful two-hour live performance has already conquered them. Including Tang Yuqiong, who also watched the live broadcast admiringly, said to her audience: "Alternative noodles are not kings, they are not worthy of reputation!"
A series of 5 carts carrying steamers were parked in front of the judging panel. Wei Zhong followed him, his face was plain, and the staff moved the steamers one by one to the table.
On average, a 3-story steamer was stacked in front of each judge.
"Please use--"
Wei Zhong kept a one-meter distance to the judging table, left the kitchen hat on his left hand, and hung it straight on the side of his body with his right hand.
After all, it is a celebrity chef who has seen the storms and waves. Even if he is betting on the chef career, the loser will be confronted by the branded food halberd. Wei Zhong will not change his face before this most suffocating tasting session.
He said "please use" in a very plain tone, and bowed his head slightly to show respect for the diners.
Similarly, the five judges present nodded together in response to the chef.
This is out of the diners' standpoint, and it is also a basic respect for the chef's return.
In the middle, Lan Fengxian, who is the judge, took the top steamer. Before unveiling, Su Rong said: "About the steaming technique, there are also three steaming in Mianyang. The old lady has already told me very clearly. Well, I’m here, so there’s not much nonsense."
"Powdering pumpkin, powdering fish and poultry meat is not a high-level cooking secret. In many restaurants and restaurants, ordering a table of Jing Chu dishes can eat almost the same dishes."
Here, Lan Fengxian paused, looking at the camera and saying something meaningfully: "The reason why celebrity chefs are celebrity chefs is because their dishes have opened a clear boundary with popular works!"
"So, let's see, Chef Wei, how do you show this boundary--!"
Language fell.
With a click, Lan Fengxian lifted the lid of the steamer, and suddenly the white mist burst out.
The white mist, the effect is exaggerated, it is almost necessary to cover the jury.
The cameras on the four sides are already in place, and the moment when the cover will be unveiled, the amazing scene that is happening in the steamer, clearly, will be broadcast on the big screen!
There was silence.
In the vast mist, the wooden steamer has a white flower, which blooms slowly.
The picture is dynamic.
The originally closed petals stretched to the surroundings, and soon, the flower core was exposed in the lens, causing a large suffocating cold air.
Two thumb-sized white stand in the center of the petals.
That’s right, this is the pork meatballs before. It’s just that the meatballs were put into a box of soft glutinous rice by Wei Zhong before they were put into the steamer. The meatballs were covered with rice grains and steamed in water. It became a ball of jade now.
The grains of glutinous rice are crystal clear and gleaming with light, and the texture is more transparent than ice crystal jade and whiter.
In the deep layer wrapped in glutinous rice, a layer of faint red color represents the pork that were used as fillings, and did not disappear bizarrely.
Not to mention the stunned ordinary audience, they could not make any sound.
The judges were also surprised.
After a while, Lan Fengxian put the steamer lid on his hand and put it on the table, staring at the plain Wei Zhong, "Color and fragrance! You, the expressive power of the dish's appearance, has already been far from the public The dishes are left behind, and the distance between the sky and the earth is widened!"
The remaining four judges also each opened a steamer.
However, the qualities of the judges are extremely high. One by one, they are not in a hurry to chop their chopsticks. They are enduring their appetite and carefully appreciating the art of cuisine originating from the chef.
Carefully and carefully, the steamer was placed in a pen bowl-shaped porcelain bowl filled with snowdrops. The observation was thorough, and the old lady Liu exclaimed: "Fish fillets are petals, pearl are flower cores, and so on!"
In my eyes, there was a pool of pumpkin puree that melted like ice and snow.
After taking a breath, Mrs. Liu's old face flushed, "No!"
"Can't help it!"
The chopsticks first used as a flower core, filled in the petals of the fish fillet, the pearl round embedding on the pumpkin puree, one chopsticks clipped, the whole one was sent into the mouth, the old man's cheek bulge suddenly, the teeth opened to the maximum extent And then bit hard.
Pearl ball, the outermost layer of ice crystal glutinous rice clothing, is extremely soft, like cotton makes the mouth tremble.
Immediately after, the teeth were stuck in the tough pork meatballs.
Thump.
The thick, succulent gravy was sputtered from the deep layer of balls, and the mouth was twitching. The old lady Liu was struck by lightning, and his head was fogging, sighing in shock. !"
The grandmother was still able to control it. Duan Hong and Wang Qian, who were also seated, were already hungry ghosts. Their chewed mouth twitched their entire face, and the chopsticks chopped off the steamed fish.
The steamed fish fillet, on the tongue, fragrant and exquisite, the remaining rich and fresh taste is the shadow of a fish!
Pumpkin pieces that have been transformed into sludge are releasing the freshness of vegetables.
"what--"
Duan Hong and Wang Qian, the two Lin chefs, were happily dancing on the seats, "I saw, I saw--"
The food scene in my mind is a land of fish and rice.
The hunter returned from the mountain forest, carrying a small pig on his shoulder. The farmer woman planted pumpkins on the fertile land by the river. The fisherman wore a decayed coat and wolf hat, and sat quietly on a large stone beside the water.
The amorous feelings of the water town after the rain makes people yearn infinitely.
Everything is so simple and fresh.
Suddenly, Duan Hong and Wang Qian's dancing gestures froze, and their eyes quickly dropped two lines of tears.
Fish fillets, pumpkin pieces, pearl balls.
Because it was mixed with rice noodles before steaming, a trace of the mellow fragrance of rice, lingering in the tongue, reflected in their minds of the water village scenery, just like an old photo, wiped by a hand non-stop, the more the more clear, The more rubbing, the more real.
Wei Zhong said: "This is my steaming!"
"The steaming mystery I realized!
"wipe!"
He said lightly, "Too many messy things will blind people's eyes and taste. From the perspective of dishes, the complex taste will put a heavy pressure on our taste buds. The complexity is nothing wrong, but it is clearer and becomes Clear, isn’t it better? Mianyang Sanzheng is such a wiping technique that turns fish meat back into pure river freshness, allowing birds and animals to return to the taste of mountain forests, and allowing vegetables to carry the laid-back atmosphere of the land."
"Three Steams, Three Flavors~EbookFREE.me~ All in one!"
"Moreover, I used pearl ball as the flower core. It is the soul of this dish. Who dare to say that this dish is not a pastry?" Wei Zhong glanced back at Xia Yu, seeing the teenager in amazement. , Thinking he might be questioning the field of this dish, he said more.
"Yes!"
Lan Fengxian unveiled the second steamer. This time, he swallowed the steamed food in the bowl and chewed and said, "What is noodles? I am used to separating the word "noodle" from the word "point". Refers to pasta, points to snacks, snacks."
"And from the perspective of ingredients, generally speaking, pastry refers to foods made from rice flour, wheat flour, etc., using powdered ingredients."
"Today, the variety and flavor genre of pasta have long been uncountable."
Unveiling the third steamer, Lan Fengxian pointed to the pearl ball in the petals, saying: "This dim sum is indeed pastry, no doubt!"
"And, this dim sum, the technique originated from Jing Chu cuisine, but it is a perfect work out of blue!"
"classic work!"
Duan Hong and Wang Qian wiped tears and gave thumbs up.
Grandpa Liu and Wang Gong are local chefs in Shuzhong. According to Tang Yuqiong’s camp, they should be on Xia Yu’s side. However, since they are sitting on the sacred jury of the halberd, then their identity Can only be pure diners.
"Such a classic work may be the key to knocking on that door..." Mrs. Liu said fairly, "Master Chef, you are very close to that realm!"
Wang Gong, a famous chef in Shu, added:
"Once the door is pushed open, the alternate face king will be turned right!"
"You have this level!"
Wang Gong looked at Wei Zhong and said in a deep voice.
Seeing a captive reaction from the jury seat, Wei Zhong smiled, "So, can I declare my victory?"
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