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Chapter 162 Fish leaps over the dragon gate

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    In the competition venue, the camera has turned from the judges to the other contestants.

    The judges have all tasted the egg fried rice made by Gu Zheng, and their scores have been marked on the scorer. If Gu Zheng can enter the top ten in this round, his results will be announced after the top ten competition is over.  If not, he, like the other twenty people, will not be able to advance to the next round of the competition and will have to watch others complete all the competitions today in the audience.

    In the guest seats and the press box, many people were still whispering about Gu Zheng's flying golden dragon just now.

    The scene was more shocking than what they saw on TV. They all saw the process of the lifelike golden dragon being born. No one had made food that looked like a dragon before. There was once a Chinese food competition, and the chef who won the championship made a dragon, which was very delicious.  The big sea fish was directly changed into a dragon.

    It¡¯s very similar, very lifelike, but it¡¯s just static, and everyone knows that it¡¯s a sea fish.

    Today, Gu Zheng¡¯s egg fried rice shows dynamics. Grains of rice are like fine sand, condensed into golden dragons. Everyone knows that dynamic ones are more difficult than static ones. How did Gu Zheng do it? Many people still wonder.  Speculating.

    But no matter how they guessed, no one could have imagined that Gu Zheng relied on magic to achieve this.

    The second person to finish the competition is Master Wang from Xiaosong Noodle House. He is a local representative and has also entered the finals. He is also a member of the Imperial Chef Association.

    Master Wang¡¯s sky noodles are completely different from what Gu Zheng saw in the noodle shop that day. The blue and white noodle bowl is very delicate, and the slender noodles are rotating in the huge noodle bowl. Against the backdrop of the blue and white noodle bowl, it looks like white clouds in the blue sky.

    Just by looking at the appearance, you can tell that this surface is much better than usual.

    "That's the sky!"

    ¡°I¡¯ve eaten Tianmian noodles!¡±

    ¡°The Tianmian noodles are delicious, but I didn¡¯t expect that there are such beautiful Tianmian noodles!¡±

    In front of the TV and in front of the venue, many people saw the Tian Noodles made by Master Wang. Unlike Gu Zheng, Xiaosong Noodle House¡¯s Tian Noodles are very famous in Hangzhou. Many people were excited after seeing Master Wang¡¯s Tian Noodles.  Support was given.

    The third thing that was cooked was Sun Er¡¯s chicken blood soup.

    Sun Er used the old soup he brought, and the chicken blood was also prepared in advance. The chicken Sun Er used was pheasant from the Taihang Mountains. This was not an ordinary pheasant. Ordinary pheasant meat was hard and bloody, and it was not the same as chicken.  For blood soup, Sun Er uses a type of pheasant called striped chicken.

    The striped chicken is twice as big as the normal pheasant, and the meat is harder. It doesn¡¯t need to be cooked in a pressure cooker for several hours before it becomes rotten. Moreover, the taste of the chicken is very unusual and cannot be compared with other pheasants.

    Chicken is not good, but the blood of this chicken is different from other pheasants. Not only does the blood of this chicken not have such a strong fishy smell, but it also has a refreshing fragrance.

    Several generations of the Sun family have used countless chicken blood, and finally selected this kind of chicken blood to make their best chicken blood soup, which is only a chicken blood soup that can only be tasted by a very small number of people, or the most important foreign guests.  Blood soup is something that ordinary people cannot eat at all.

    And this kind of pheasant is difficult to catch, and the number is very small. Fortunately, this kind of pheasant is not a protected animal, otherwise the Sun family would not be able to make such chicken blood soup.

    The chicken blood they sell in Bianjing is just ordinary free-range chickens. The chickens they use for important guests are another kind of specially raised chickens. This kind of chicken is also free-range, but the food it eats is not ordinary.  No food is given to it at all. Even the chickens eat pollution-free natural food. The chickens that are finally raised will have more pure chicken blood.

    In the previous two games, Sun Er actually used the latter type of chicken blood. In order to ensure victory this time, he deliberately took out the best chicken blood at the bottom of the box. This was also the source of his previous confidence.

    In the past, his ranking was not as good as Gu Zheng, but he dared to say big words that he would definitely win against Gu Zheng. This was his confidence.

    Sun Er¡¯s chicken blood soup made many judges nod. It is indeed a century-old soup. The mellow aroma contained in the century-old soup is incomparable to other flavors.

    Just like aged wine, seventy-year-old wine will definitely taste different compared to ten-year-old wine.

    The first three to finish the competition all cooked relatively simple food. Gu Zheng¡¯s egg fried rice, Master Wang¡¯s sky noodles, and Sun Er¡¯s chicken blood soup were not complicated to make and could be completed in half an hour. The others  What people do is relatively more complicated and takes longer.

    Gu Zheng finished the competition and just had time to see the delicious food made by others.

    Those who can enter the finals are all famous chefs with great influence. Everyone has their own characteristics.

    At this moment, Gu Zheng¡¯s eyes are fixed on No. 25. The main ingredient of No. 25 is grouper, and it is a very good sea red grouper. The fish is very big, soSea erythema is rare in ?.

    Grouper is very famous. It is a kind of sea fish with low fat, high protein and delicious taste. Sea red grouper is the best among groupers. Ordinary sea red grouper costs hundreds per catty. The sea red grouper used in No. 25 is more  Common sea red spots are several times larger and the price will be higher.

    The price is only one aspect. This fish is very rare and difficult to catch. This is the key.

    Marine fish live in the sea. The pollution of the sea is relatively low, so the grade of the ingredients must be higher. Guzheng is far away from No. 25. I don¡¯t know what grade of ingredients his sea red spots are, but good marine fish are very good.  It¡¯s easy to reach second-class quality, and even if it¡¯s a little worse, it¡¯s still low-grade ingredients.

    The most difficult thing about handling marine fish is how to remove the fishy smell and keep it fresh.

    Seafood is very delicious. The so-called seafood means fresh and delicious. The first thing is to cook the seafood while it is still alive. The final taste of frozen seafood will be greatly reduced. The second thing is to remove the fishy smell.

    Fish itself has a strong fishy smell, and marine fish has a stronger fishy smell because of its growing environment. Removing the fishy smell has always been one of the most important factors in making seafood. For seafood that ordinary people usually eat, they use soy sauce, ginger, cooking wine or  Some other things to remove the smell will do, but in a food competition, these are far from enough.

    In the gourmet competition, the judges are all gourmet experts who have very strict requirements on taste. It is such an important final. In the competition, all the fishy smell must be removed from the sea fish. If a little fishy smell is left, it will affect the taste and score, and the fishy smell will be slightly stronger.  If you don't do it at all, you will definitely not get good results.

    Therefore, in such important competitions, there are not many people who cook seafood, but whenever they appear, they are basically top experts, and they must have their own way to remove the fishy smell.

    Gu Zheng didn¡¯t know what he would do on the 25th, so he was curious and kept staring at him.

    Time passed slowly, and the two hours were about to run out. In the last ten minutes, people successively prepared the food, served it to the judges, and then tasted it.

    The sea fish cooked on the 25th was steamed, and the whole fish was steamed. He did not make the sea fish look like a dragon, but he made the sea fish stand up, as if he had jumped over the dragon gate.

    Grouper has the title of carp in the sea, and it is also a red spot of the sea. It is completely okay to look like this. The last name given to this fish on the 25th is called Fish Leaping Dragon Gate.

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