Chapter 184: Chinese sea bream

Unexpectedly, the "cheese fennel crayfish" before Liu Pengxing was unanimously approved by five judges!
This "Bosi's same session" secretly cheered. Although it is only the official chef of the last Moon Resort, but it is enough to be able to join the job as a chef!
Although the cooks who can be selected for the final interview can choose to become "quasi-cooks", the treatment of quasi-cooks is not to mention that the training is far less than the formal cooks. At his age, it is impossible to apply for quasi-cooks.
"Applicants on the 35th, submit food!" Dojima Yin announced.
I saw Liu Pengxing spread his arms with one arm, arrogantly touching a one-meter-diameter plate with a plate cover, and walked to the judges' bench. With a relaxed smile, he couldn't help but doubt his arm strength!
"Um? What a big dish, is it ... only this one?" Henggou asked doubtfully.
"Yes, this is multi-person serving! Please have five of you to taste it!" Liu Pengxing smiled slightly.
The previous five judges probably saw Liu Pengxing's cooking process, but most of them left halfway.
I just vaguely know that Liu Pengxing ’s cuisine should be very complicated. Various methods of steaming, roasting and frying are used, and it is fish!
After all, they are not foodies who specialize in tasting food. Several chefs also have their own jobs. For example, half a year ago, Dojima Silver invited other graduates to come over even after the cooking was completed.
Pleiades Liu said that after removing the plate cover, I saw that there were five judges. Most of the cooks present squinted.
I just feel that the dish is under the cover, and there is a perfect place to enter ...
Liu Pengxing's "food sense" has now transformed into "food emperor", if you have the heart, any dish can be able to shine the light of cooking!
And after Jingguang dissipated, the judges also saw the dishes on the plate, and it was a whole tail of seven or eighty centimeters of snapper!
The fish meat of various parts of the sea bream has been "bloomed", showing the appearance of the Chinese map, almost occupying the entire plate, and there are some embellishment sauces around it, marking the location of the treasure island ...
"Welcome to food, Chinese sea bream!"
"This is really ... although I guessed, it should be Chinese cuisine, but we were still guessing which cuisine it would be ..." Li Yuan said with a tongue.
That's right, the "one-off recipe" used by Pleiades Liu was the "real sea continent map" adopted by Xiao Dangdang in the duel with Rennes during the Chinese period!
A whole sea bream was selected and cooked separately by means of various dishes in Chinese cuisine, and then the map of the Qing government at that time was spelled out.
For Liu Pengxing, the most difficult part of this dish is not to cook a whole sea bream separately, but how to make it a "one dish"!
When I was cooking at the small home, it was counted as four courses, and it was compared with Renn's psychedelic sashimi, casserole fish head, fish fillet, and steamed fish head.
But what Liu Pengxing is going to do now is not to unify them, at least to allow them to have a place to take on, so that they can have the opportunity to say that this is a dish ...
Moreover, Liu Pengxing's "real sea bream Chinese map" is very different from the "real sea bream continental map" of the Chinese era!
The most obvious style of the map is not the map of the Qing government. In the choice of cuisine, the original little master did not know whether it was due to the "four courses" restriction or other reasons. Only four cuisines were selected ... …
At the end of the Qing Dynasty, Chinese cuisine was already known as "eight major cuisines", but the little master's "real sea bream continental map" should refer more to the "four major cuisines" of the early Qing Dynasty, namely Sichuan, Lu, Yue, Su, the Peking duck-style roasted sea bream, because the Peking duck is modified from Shandong roast duck, can also be regarded as belonging to Lu cuisine!
Now, Liu Pengxing's "Chinese Sea Bream Picture" completely reproduces the "eight cuisines", just the other four cuisines, only using his own cooking skills to cook ...
If it was n’t enough time, Liu Pengxing even wanted to realize all 12 of the Chinese cuisines, including the Gan cuisine, Northeast cuisine, E cuisine, etc.
However, with only two hours, it is impossible to complete all twenty dishes, so Liu Pengxing has only completed eight dishes, even so, it is enough to shock his speed!
"The most meaty part of the fish belly is divided into two parts. The shiny ones here are oyster sauce fish fillets, and the other half are ... West Lake Vinegar Fish?"
"Yes, this kind of sour and spicy taste really stimulates people's sense of taste!"
"In the middle part of the above, the fish is wrapped in fish skin, and then fried with red oil ... The idea is red fried dumplings from Sichuan cuisine? Although it is also spicy, this spicy and The hot peppers created by red peppers and fuel consumption are completely different, and they inherit each other ... "
"There is also the fish head part, which is the chopped pepper fish head of the Hunan cuisine, with the soft and spicy, and it is also addictive ... These three dishes alone have already formed a spicy taste!"
"This piece of vinegar fish, grilled fish with crepes, should be the way of" Beijing Roast Duck "? Actually, the fish meat is actually baked to have a taste similar to roast duck ... I seem to see it before It ’s baked in a clay stove? This firework is really amazing. "
"Yes, because the roasted fish does not have the smell of duck meat, but has a sea smell, and the sauce has been replaced by a sweet and sour taste with tomato sauce as the main body. The oil fish dumplings are very similar ... "
"There are chicken broth and fish fillets here. The perfect chicken top soup is used as a base, combined with various spices, which reflects the purity of the fish fillet and gives a refreshing feeling!"
"The most powerful part of the fish tail is made of sashimi, and ... there are also crabs of hairy crabs wrapped in sashimi. I haven't tasted them in a long time ... the unique flavor of crab yellow of freshwater crabs , Combined with the taste of sashimi, and this is 'flower cut'? Actually, in such a short time, such a delicate knife skill has been completed! "
"Finally, the beach fish flesh also provides a place for tasting various delicious tongues ... and this egg yolk soup is added with mayonnaise? Real beach crucian carp would be too greasy to do so, but it is here It's just right in the "Chinese Sea Bream Picture"! "
The five judges produced a feeling that they had just traveled around the empire of the food and enjoyed the food from all over the place, and were basking on the beach.
The slow sea breeze, the warm sun, and sometimes the right coolness from the sea surface, and the wonderful tastes that have not yet dissipated in the mouth, are now fully integrated!
"Too, is it too exaggerated? Mr. Dojima and several chefs, suck, how come this look?"
"Your saliva is exaggerated? Stay away from me!"
"No way ... it looks like an appetite ..."
"Is he really under twenty? Won't he just grow young?"
"Yes, I read a paper by Professor Shimi, a master of spices, in a cooking magazine. It seems that eating spices often makes people look young!"
Although other applicants did not taste it in person, they could all feel the difference between them and Liu Pengxing!
It's like going to the wrist of someone who is similar to your body. You must know who wins and loses after trying it, but if you let yourself go and break the wrist with the mechanical arm of the excavator ... it looks like it is impossible!
"And the feeling he gave when he was cooking, reminds me of the chef of the star restaurant I studied before ..."
"Yes, even such a terrifying guy came to interview Yuanyue Hotel?"
"If there is such a strength, let him be interviewed directly by preferential treatment, even if he is interviewed exclusively, it is normal!"
After the whispers of other applicants, the five judges gradually returned from the "journey".
"Think that the applicant's cooking on the 35th is more than the first cook of Yuanyue Resort, please ... please raise your hand!" Dojima Yin announced.
Because there was only one plate in front, it was replaced by a show of hands, but it had no effect on the result!
Whether it was Dojima Silver or Seto Hiroyuki, all five raised their hands ...
"Sure enough ... beyond the first place!"
"In other words, a first-class chef as soon as you start a job?"
"Maybe, maybe ... maybe ..."
"Don't, don't be kidding, wouldn't it be possible to appoint such a young chef?"
The curiosity of the other unsuccessful candidates was not satisfied. Dojima Silver apparently did not directly announce the appointment here, but said: "Thank you for your love for Yuanyue Resort, everyone present is the backbone of the cooking world, I believe that not in Yuanyue Resort, but also have their own broad future!
Of course ~ EbookFREE.me ~ If I would like to interview again in the future, I also welcome all the staff of Yuanyue Resort! I wish you all good luck! The five selected later came with me ... "
Speaking of Dojima Silver and three other chefs, he took Liu Pengxing and the other four people who passed the interview to the office, while Seto Bosi was left to organize others to leave.
After arriving at the office, Dojima Silver threw Liu Pengxing aside and said to the other four people: "Then, first of all, welcome four people and join Yuanyue Resort! As before, the resort will sign a copy with the four people. You should have read the details of the three-year contract before. "
Liu Pengxing didn't care either. He hadn't graduated yet, and Yuanyue Resort was still his own. At this time, of course, he was his ancestor and his own. , Maybe he just found the sofa and sat down ...
After a short period of doubts, the other four also reacted. Probably ... this genius is different from our contract, right? I couldn't help but glance at Liu Pengxing slightly.
But I do n’t know that in fact, Dojima Silver is also considering how to arrange Liu Pengxing this week ... (to be continued.)