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Volume 1 Chapter 480 Chef Zhao performs on stage

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    Jiang Yichen followed Wei Yuan to the backstage and met chef Zhao Hongsheng.  When I returned to my seat in the hall, I saw that all the contestants for the second half had already appeared, and they were all carefully debugging and inspecting the facilities and equipment, washing their hands, cleaning the chopping boards, and making final preparations.  Unlike the first half, this time Jiang Yichen and the other three were more interested in watching the game because they had someone to pay attention to. They all wanted to see how capable Master Zhao was and whether he could break into the semi-finals.  As usual, the host introduced the players to the audience one by one, and then announced the official start of the game.  Master Zhao is on stage 2 with his two assistants. His personal number is No. 32.  Today's self-selected entries are a cold dish of "Lotus Pond Moonlight" and a hot dish of "Hibiscus Shrimp Balls", which must be completed within the stipulated hour and a half.  Cold platters have a long history and are known as "welcome dishes" and "front dishes". They focus on highlighting the theme of the banquet and improving the quality and grade of the banquet. It is a culinary art that is both delicious and appreciative, and is the most fully  A project that unleashes the chef's imagination and aesthetic taste.  On the large LCD screen on the side of the stage, this cold dish "Lotus Pond Moonlight" is clearly displayed. It uses ordinary ingredients, such as broccoli, carrots, cucumbers, onions, Xinxinmei, watermelon rinds, etc., but it is very delicious.  Dishes that emphasize knife skills and ¡ê¡ó artistic design.  Under the camera, a bright green long cucumber with a flower on top and a thorn on the top was thrown onto the chopping board. Master Zhao held the knife in his hand, and the blade was at a 45-degree angle with the melon body, pinching off the head and tail.  Then the blade of the blade trembled slightly, and "Duoduoduoduo" played like a fierce drumbeat, and slices of cucumber slices were stacked on top of each other, with uniform thickness, as if they had been measured with a steel ruler.  Whoa, with a sweep of the kitchen knife, the cut melon slices left the chopping board.  Put into disk for later use.  ¡°Then came the carrots, almost the same way.  At some point, the kitchen knife in his hand was replaced by a carving knife, and he made several cuts on the two peeled onions, then cut and turned the sides in just a few seconds.  A few crystal petals are revealed, like magic.  The audience in the audience was fascinated by the performance and gave it warm applause.  "Haha, this Chef Zhao is very talented." Ma Detao praised.  ¡°Nonsense, it¡¯s already the top eight, no one can be on this stage in a short time.¡± Duiyuan felt that it was natural for the players to perform like this.  In a short period of time, Master Zhao changed several types of knives and used various techniques such as cutting, slicing, chopping, rolling, beating, and slashing with skillful and exquisite movements.  Done in one go.  The male and female hosts stood aside to comment so that the audience could have a better understanding of the art of cold spelling.  At this time, an assistant takes over and performs subsequent processing of the loose ingredients, blanchs them, splices them, and arranges them into pictures according to the predetermined plan.  Master Zhao changed positions and started cooking the hot dish "Hibiscus Shrimp Balls".  Another assistant has already shelled a plate of fresh shrimps, picked out the mud lines, cut the back, and marinated them in cooking wine.  Shredded ginger, green and red peppers, green onions and other ingredients are ready.  ??Ignite the gas stove, set the pot and fill it with oil.  Wait until the wok is hot.  Master Zhao first stirs in shredded ginger and scallions until fragrant, then quickly stir-fries green and red peppers, and then pours in marinated shrimps.  "Zi" stirred up a cloud of white mist.  Master Zhao holds the handle of the pot in his left hand, flicks his wrist upwards, and whoosh, the shrimps, side dishes, etc. in the pot rise into the air.  It fell again instantly.  In the audience, Jiang Yichen watched this scene attentively. In his eyes, Chef Zhao's smooth technique did not seem to be cooking.  It's more like using a baton to conduct a symphony.  After several reciprocations, the shrimps had shrunk into a ball shape.  Add salt, sugar, chicken powder and other seasonings, stir-fry, pour a circle of red wine, and serve on a plate.  In the large blue and white porcelain plate, golden shrimp balls are gathered in the center, and red and green pepper segments are distributed in bulk around the periphery. The colors are bright, the overall shape is beautiful, and the layers are distinct, just like a handicraft.  Although I don¡¯t know how it tastes, the appearance alone is enough to make people salivate.  "Wow, I'm so hungry. It's better to be a judge." Ma Detao was really envious of the privileged judges' seat at this time.  "My stomach was round and I swallowed a mouthful of saliva. I put my hand on my chin without saying a word. I thought I had the same feeling."  The hibiscus shrimp balls were cooked successfully, and the "Lotus Pond Moonlight" cold platter on the other side was also coming to an end, as if a meticulous painting of flowers and birds was slowly unfolding.  At this time, the host interviewed a senior commentator on the judges¡¯ bench.  This person spoke highly of this work: the concept is clever, the selection of ingredients is natural and appropriate, the composition and shape are vivid and expressive, and the artistic conception is far-reaching.  "Chenzi, why don't we just find a way to dig this guy over?" Ma Detao was impressed by Chef Zhao's wonderful performance on the stage and turned around.?Make suggestions.  If the seafood restaurant under preparation wants to gain a foothold in the high-end catering world, in addition to excellent ingredients, a highly skilled chef is also an essential element.  Jiang Yichen did not comment, but turned his inquiring eyes to Wei Yuan.  "I guess it's quite embarrassing. Jinjiang Fishing Port is a big restaurant, and he is the mainstay there. He does a good job, but he doesn't have a close relationship with us. How can it be so easy to poach someone?" Duanyuan shook his head and rejected the brother.  Their wrong thoughts.  Ma Detao sighed in disappointment and leaned back in his chair.  "Here, did you see that, that fat man over there is Boss Cui from Jinjiang Fishing Port." After a moment, his round belly made a mouthful to the right side of the front row seat.  Jiang Yichen looked around and saw a short, fat man in a black suit sitting there. He didn't have much else. The most obvious feature was that his chin was wide and stacked several times.  He shouldn't be too old, probably around forty.  Jiang Yichen looked at the short and fat Boss Cui, thoughtfully.  The four groups of contestants on the stage all completed their works within the specified time, and now enters the key scoring link.  The etiquette lady brought all eight participating dishes to the judges' table in turn, and the nine judges began to take turns tasting and scoring.  The rules of the competition are based on six items: color, aroma, taste, shape, meaning, and nutrition. Each item is worth ten points, and the ranking is determined by the total score.  And for each dish, there are strict and specific requirements, from raw material processing, operating procedures, hygiene and safety, to knife skills, taste and texture, craft heat, shape and color, creativity and practicality.  The judges made brief comments while tasting the dishes, pointing out the advantages, features and shortcomings of each dish.  About thirty minutes passed, and the scoring session ended.  The male and female hosts got the competition results from the judges¡¯ table and returned to the stage.  The entire audience fell silent and everyone was waiting.  The host first thanked a list of sponsors as usual, and then read out the results of the competition.  "Contestant No. 19, Master Liu Kangcheng Liu representing Fuxing House, the final total score is 54 points." "Contestant No. 23, Master Guo Haitao representing Taoyuan Xiaozhu Restaurant, the final total score is 53 points." "  Contestant No. 47, Master Zhang Yunfeng from Huanglong Seafood City, had a final total score of 56 points. "Contestant No. 32, Master Zhao Hongsheng from Jinjiang Fishing Port Restaurant, had a final total score of 56 points."  There was a roar, and the audience burst into thunderous applause, mixed with whistles and cheers.  According to the rules, the top four players with the total points in this game will enter the next round of the semi-finals.  Chef Zhao is among them.  "Okay, Master Zhao, well done!" Belly Round, Ma Detao, and Jiang Yichen all stood up from their seats and applauded to express their heartfelt congratulations to Chef Zhao.  Zhao Hongsheng smiled and waved.  His fat boss was also very excited. He stood up and clenched his fists and waved them in the air.  Next, the notary will read out a notarization, proving that the competition process is fair and just, and the results are true and valid.  Finally, the host announced that today's game is over. The semi-finals will be held on time at 8 o'clock two days later. The scoring elimination system will still be used, and the top two will advance to the championship and runner-up finals.  Everyone is welcome to come and watch and cheer for the players.  In addition, there will be a pastry chef competition at this venue tomorrow morning, which is equally exciting, and everyone is welcome to attend.  Ten minutes later, Jiang Yichen and the others left the venue following the crowd. It was already evening.  The round belly said that watching the cooking competition made him hungry and his belly growled in protest. Boss Jiang had no shirking duty and had to treat him to appease him. He went to Dingxiang Garden to entertain him.  Of course, the staff canteen cannot be used as a perfunctory excuse.  Ma Detao strongly agreed with this proposal, and even clamored for the kitchen to come up with the "Pastoral Nostalgia" boutique series, especially the fancy chicken kebabs, which had to be taken care of.  In order to avoid causing public anger, Jiang Yichen had no choice but to agree.  However, it is stated that the boutique series can only be matched with part of it, and it is impossible to manage enough.  The reason is very simple. Any good thing in the world is worth savoring and savoring carefully. It is not meant to be eaten indiscriminately. That is called a waste of natural resources. Only uneducated nouveau riche and rich people would do that.  ????????????????????????????????????????????????: 11 or 11, and Ma Detao both despise Boss Jiang's stingy behavior, but the decision-making power ultimately rests with him, so they have to make do with it.  The two cars left the parking lot and drove towards the Dingxiangyuan Head Office one after the other.  "Hey, all the master chefs are concentrated here."The ones above are really different.  " In the car, Ma Detao held the steering wheel and stared ahead. Thinking back to the game just now, he couldn't help but sigh. Those chefs on the stage, even if they just put two of them with their eyes closed, they can lift the seafood restaurant up. "Those people  They are all the bosses of major restaurants in the city, how can they be so different?  Forget it, don't think about it so much.  Everything is difficult at the beginning. When our restaurant's reputation grows in the future, what kind of chef will we not find?  " Jiang Yichen, who was sitting in the passenger seat, shook his head slightly. Under the current circumstances, his attraction must be very limited, so he should not expect too much. Ma Detao actually understood in his heart, so he concentrated on driving and did not mention it again. (  To be continued. )?¡­
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