Chapter 993: : Ceremony (Part 2)

With a "click", the plate fell on the table.
The camera scanned the dinner plate, a well-fried carp, lying on the sweet and sour sweet and sour sauce.
The entire main building is silent.
People were surprised by Xia Yu's simple and clear interpretation of "cooking".
This……
Is it too casual?
From the perspective of an ordinary chef, this ‘sweet and sour carp’ is well-heated, and the sweet and sour sauce also exudes enough sweet and sour flavors, and is generally colored and fragrant. It should be called a delicacy.
However, if you start from the foundation of Xia Yu's "Dragon Chef", this cooking work that responds to the examination of Kirin Zi is also too simple.
The faucet Zhu Ji's face sank slightly, apparently dissatisfied with Xia Yu's perfunctory manner!
Even Kong Chun and Wei An, who were led to other thoughts by Wu Tong, could not help but look at each other in surprise. They could not understand why the young devil who has been pursuing the so-called "perfect", why should he take losses at such a ceremony Face works, smashing the devil's signature.
Kong Chun and Wei An reviewed the dishes on the plate several times.
"……finished?"
The big brothers had to look at each other.
"It's almost done." Xia Yu smiled slightly.
"Very ordinary, home-made sweet and sour carp."
Wu Tong looked away from the plate, looked up at Xia Yu, and said blankly: "This is what you named the "Kirinzi"... homework? To be honest, I don’t know how to evaluate it. Starting from cooking and personal fame, I will give you 0 points without hesitation!"
You don't need to try it yourself. The chef at the restaurant can see the "emptiness" of the dishes.
From the perspective of Dragon Chef, this "emptiness" is the lack of food!
The high-end dishes with ‘food spirits’ have their own temperament, and this temperament is from the inside out, also like Huang He’s
Turtle Crane Yannian Soup
. But Xia Yu's sweet and sour carp is too quiet now. There is no change at all. The taste floating in everyone's nose is also bland, and it can't arouse any delicacies.
From this point, the "zero point" judgment given by Wu Tong seems to be fine.
"Are you sure that's just this degree?"
Zhu Ji said at a slow and unhurried speed, "Some of our old men can tolerate your improvisation on the spot, which is not as good as the classic'Earth of Heart' that defeated Huang He that day, but if so, even chopsticks It’s too disappointing if you don’t want to move the level of ordinary dishes. I may name your Kirinzi and vote a veto!"
Listening to the serious tone of the faucet, the interior atmosphere of Baiyulou suddenly turned subtle.
Many people can't help but whisper and talk in a low voice.
"Hey, according to the wind, the Xia Demon becomes "Kirinzi", isn't it just a walk through the process? It should have been set for a long time!"
"Who knows, these old guys are not good at all, and they are not allowed to change their minds on the spot."
"Zhu Longtou is not a good culprit. I agree with this. After all, he has been killed and killed in this high position all the way. But this Xia Demon has a blood relationship with him anyway, but how does his attitude mean to destroy his parents?"
The rustling movements rang from the second floor to the top floor, and people couldn't help but be curious about the youngsters who were still questioned but still calm.
How can he solve this dilemma?
There has been no sense of ceremonial presence at this time. Weakly authentic: "That, Chef Xia, there is a stove on the stove. You did not turn off the fire, there is water in the small pot, and it boils..."
what!
The building died instantly.
Stove, small pot, water boiled? Everyone was surprised to find that there was indeed a stove on the stove, and the small pot placed on it was indeed not more ordinary water.
Water vapor permeated.
"Have the water boiled?" Xia Yu's smile was full of mystery to Zhu Ji, Wu Tong and others.
"Yes."
Master of ceremonies answered.
The five big men in the auditorium watched Xia Yu turn around and return to the kitchen counter, frowning one after another.
Following the shots, it suddenly stopped on the kitchen counter with a bottle of wine.
"This is... rice wine?" Zhu Ji Mulu surprised, "Shaoxing old wine?"
The altar was placed in a relatively concealed position. A small altar, Xia Yu placed a transparent glass on the table, and then Shi Ran untied the ropes of the vintage altar and uncovered the cloth and corks.
Coincidentally, a line on the front of the small wine jar reflected in the camera and everyone's vision.
Aged.
Number one champion red.
Actually there is a "zhuangyuan red", very old rice wine.
You should know that rice wine is the world's three oldest wines, which are also called beer and wine. In the Shang and Zhou Dynasties 3,000 years ago, there was a world known as'Jimo old wine'.
Today's yellow wine field is headed by Shaoxing wine, such as'Daughter Red','Zhuangyuan Red' and'Hua Diao Wine' are all old Shaoxing wines.
However, the combination of carp and rice wine, the wonderful combination, can be regarded as a surprise.
"The country is rare?" Kong Chun was surprised when he saw the brand mark on the front of the wine altar, "This wine..."
"what!"
There was a cry of excitement somewhere on the third floor, and the off-camera scene swept away immediately. A middle-aged man wearing chef costumes couldn't help but say in the special chef team in Baiyulou: "This is the top red I brewed. Moreover, this champion red breaks the tradition, uses high-tech technology and separation equipment, does not add a drop of water, does not add a drop of alcohol, belongs to the new era of yellow wine, the alcohol level is directly behind the white wine, the highest can be 60 degrees!"
Wu Tong clenched his eyebrows and waved: "Why not use liquor directly, but rice wine?"
"Because..." The middle-aged man asked to answer, but Xia Yu laughed lightly, "Because this rice wine is brewed, it is supplemented with dozens of nourishing Chinese medicinal herbs such as longan, wolfberry, ganoderma and so on. But it is not just the alcohol level. In nutrition and health care, it has completely surpassed the traditional rice wine."
The middle-aged winemaker froze for a while, and then faced with a red tide, there was a thrill to find a friend and recognition.
Xia Yu said while acting.
The "yellow wine" in the small wine jar was transferred to a transparent glass.
Then, he put the whole glass in a small pot boiled in water and scorched it for about 15 seconds. Then he twisted the valve of the stove with a click.
Return on a tray with a large glass of hot wine.
Papa, put the tray down, Xia Yu took a step back, looked at the puzzled expression of the five big men in front of him, and explained very calmly: "Please pour this glass of wine on the carp."
"How to pour, how much to pour, how long to pour, you are free."
The five people had deep doubts.
"Is this ‘Fire Dragon Fish’?
Zhu Ji broke the real name of Xia Yu’s recipe~EbookFREE.me~Fire Dragon Fish? you could put it that way. Recipes can't be fabricated out of thin air. My approach and process flow are basically derived from the dish of arowana. "Xia Yu said with a smile. "I didn't expect the dragon head to know the dish of dragon fish. Compared with other traditional dishes, most chefs should have no experience in cooking it. "
"Fire Dragon Fish!" Yan Qi immediately looked at Xia Qing on the second floor.
At this time, Xia Qing looked at his grandson in consternation.
In fact, this dish, derived from his manuscript, is also a special dish that Xia Qing was very proud of when he was young.
"Do you pour yellow wine on the carp?"
Wu Tong stared at the glasses on the tray.
"Yellow wine" is a clear yellow-red, filled with a full glass, the whole is like amber, shining bright.
Putting his hands on the wine glass tentatively, Wu Tong raised his eyebrows. It can be said that the wine was very hot, at least 50 degrees.
Hey.
A glass of wine was spilled on the carp body, and the whole fried fish was dripping with water from beginning to end.
Wu Tong put down his empty glass and frowned and asked, "What then?"
"Snapped!"
The sound of snapping fingers.
Just like the movement of the lighter switch, at this moment, with a pop, the fish tail that was raised up in a "jump" shape suddenly raised a dazzling flame, and this ray of flame burned the entire carp in an instant.
"boom!"
The flame covered the dinner plate.
"There's a fire--"
From the ground floor to the top floor, at this moment, the food halls like the holy land of the Chinese world are full of overlapping exclamations.
"This fire is...very fast!" Wu Tong was startled. He had just put the wine glass and his sleeves were on the side of the dinner plate. There was a sign of flame spreading on the plate. He was shocked to withdraw his hand and mouth. He kept saying: "Traditional rice wine can't be burned like this, no more than a dozen degrees of liquor can be ignited no matter how it is ignited..."