Chapter 505: : Showdown of Ancient Recipes (Part 2)

The details of Xia Yu's repeatedly frying the beef fell on the camera lens, which attracted doubtful eyes.
On the jury, an examiner with a blond professor's appearance, actively explained: "The more advanced beef, the more delicate. The pot is overheated, the heat is not easy to control, and it takes a few more seconds to cook. One side is more cooked than the other. It's very different..."
"You should pay attention to the turning rhythm of Xia Yu. The piece of Kobe beef has been fried 4 times on each side for 30 seconds each time... No, the time for frying should be reduced from 30 seconds to 10 in the fourth time. wonderful……"
Many professional chefs witnessed this scene with a thoughtful expression.
In the restaurant of Shudi, Xia Qingle said happily: "It's the homogeneity of the heat!"
"Uniform fire!"
At the scene, Tangshan and Yu Hong, the giants of the fire industry, were secretly horrified.
"Don't underestimate the details!"
Tang Shan said to the disdainful Tang Jingtao: "This is the highest state that Huohou controls!"
In the analysis of everyone, a whole steak came out.
Seeing Xia Yu place the steak on a square white plate, turning his head to do other things, all the chefs froze for a moment, and said: "Is this going to stand still and let cool?"
Xia Yu hit the clean water with a clean pot and put it on the stove to open the fire.
However, after the boiling pot boiled, Xia Yu actually put beef bones and beef miscellaneous into the pan, and then took out after a while, rinsed with cold water, this scene in the eyes of professionals, it is worth pondering.
"He wants to cook beef broth?" Erina was stunned.
Zhu Qing thought deeply, and had a sense of turmoil in his heart. "Did the revised recipe change...it seems that he is really serious!"
That's right.
Xia Yu just wanted to make a pot of broth, and this pot of soup also had a great influence on the completion of the dish, so it should not be perverted. Beef bones and miscellaneous meats are his special notes on the note. Of course, these scraps are also taken from Kobe Wagyu, so there is no problem of the compatibility of beef, beef bones and miscellaneous materials.
Put the bovine bones and miscellaneous meat boiled in boiling water and washed in cold water into the stock soup pot, and then the essential spice bundle for making the stock soup is made.
"Well……"
"Half a onion, 15 small cloves? No, reduce 3, just use 12, quarter carrots, parsley, bay leaf, thyme, green garlic..."
A variety of spices are tied into a bundle with a colorless cotton rope, and the finely crushed spices are individually wrapped with gauze.
Xia Yu clapped his hands together and looked at the dough still placed in the damp cloth on the cutting board. The step of ‘waking up’ was not urgent. 30 minutes is the minimum requirement. If time permits, one or two hours is not too long.
After finishing these good things, cast your eyes on your opponent's counter.
Tang Yuqiong had already chopped the fish pieces into ground meat.
Next, I waved the "Dong's Mandarin Duck Knife" to deal with several kinds of vegetables such as spring bamboo shoots, green peppers, mushrooms, carrots, cabbages, and carrots.
The vegetables had to be finely chopped. At this point, Tang Yuqiong looked serious, showing the skill of the knife again. The melody of the knife and the chopping board made people feel suffocated and tense, as if the rush to enter the battlefield.
Mushrooms, spring bamboo shoots, cabbage, carrots should be blanched.
"Wow--"
She put a real iron Chinese wok on the stovetop. After the pan was heated, the spatula waved away, and the oil was washed away immediately, dyeing the inner wall of the pot brightly, and when the oil no longer whispered, Tang Yuqiong was a brain. , Throw into the sea bream ground meat, stir fry!
Season with salt, cooking wine and black pepper!
The sea bream ground meat cannot be fried fully cooked, this step is particularly important to control the fire, Tang Yuqiong's cheeks overflow with fragrant sweat, blushing, the fierce fire of the professional fiery stove, cries.
Tang Shan shook his head secretly and said: "In firework, Yu Qiong is not as good as him!"
The minced meat is slightly fried and the aroma is filled.
Afterwards, I saw the female cook mix the minced mushrooms, green peppers, spring bamboo shoots, carrots and other vegetables with salt and sesame oil.
Here, it is Bao Chunjuan!
boom!
Tang Yuqiong moved the prepared spring roll skin to the counter, the lens focused away, and there was a cry of exclamation.
"Well, that's spring roll skin?"
"Fool! Is spring roll skin like this?"
"Conventional spring roll skin is made of high-gluten flour rubbed with cold water. In short, it's made of flour. It can never be so wet!"
The audience actually quarreled, noisy, like a bazaar.
The judges could not help speaking, and asked the microphone: "Tang Yuqiong, can you talk about your "spring roll skin"?"
Tang Yuqiong didn't care about the judges interrupting his cooking rhythm. Before processing the material in one breath, there was no break. At this time, she could finally take a break at the spring roll wrap. She smiled slightly and said: "In fact, this is not a spring roll skin. Yes... fish skin!"
With that, when I grabbed the'spring roll skin' wrapped on the plate and shook it violently, a large and long fish skin spread like a scroll.
"It's the skin of'Starfish"!"
"Complete! A whole piece!"
The review of the question asked, his eyes were slightly trance, and finally recalled the scene where Tang Yuqiong carefully peeled the skin with the "Mandarin Duck" half an hour ago. The jury couldn't help but tremble: "So, do you plan to wrap the spring rolls with fish skin?"
"Well, this is an important part of bringing the snapper to life!"
Tang Yuqiong said this, and subconsciously looked at the opponent's counter, but Xia Yu looked at it, and the two eyes collided across the stage. She saw the appreciation in Xia Yu's eyes, and raised her lips and raised the tone loudly: "I will let You eat spring bream spring rolls!"
She began to wrap spring rolls.
Fried sea bream minced meat, mixed with various vegetables, wrapped in a layer of meditated fish skin.
When Tang Yuqiong stacked a whole plate of spring rolls in front of him, half an hour had passed when the materials were exhausted.
"The next step is frying!"
Tang Yuqiong put a sweat on the handkerchief in his pocket, and while carrying the oil drum and pouring grease into the frypot, he looked around curiously, "Where did that guy go?"
At this point, she stayed for a while.
In this half an hour, Xia Yu also used dough to wrap up the diced beef and marinated rice noodles, and made a chubby pastry.
Then, there are mirror-like steps.
The young chef also moved the oil drum to pour fat into the frypot.
On the big screen on the field, the screen is switched back and forth between the two cooking stations. It is estimated that the cameraman is also dumbfounded-
At this point in time, this frying step is mirrored by TANIMA!
However, this is a crucial finishing step. Xia Yu and Tang Yuqiong are physically and mentally immersed in the production, and have no extra energy to pay attention to the voice of the outside world.
"The temperature of the pan is right!"
Tang Yuqiong Xin said: EbookFREE.me~ Use a steel chopstick to pick up a spring roll of fish skin and sink into the oil pan.
"Okay, the oil temperature has risen by another 2 degrees, and it is now around 170 degrees, which is the most suitable oil temperature that I have grasped in the past practice -!"
Using a small brush, dipped the viscous egg liquid in a bowl, and immediately applied a layer of egg yolk to the fat toot dough, so Xia Yu didn’t take the time to put the strange bun with a small mouth into the oil pot.
"carry out!"
"Get it!"
Another quarter of an hour later, Xia Yu and Tang Yuqiong coincidedly put down their steel chopsticks.
Upon seeing this, I had been waiting for the long-time female host Chiyo Aichi, and issued a cry: "Oh, oh, oh, oh, it seems that both players have completed, then, please two..."
The voice stopped abruptly.
Chiyo Aichi was near the counter, so a strange click noise spread through her microphone.
The audience was shocked.