Add Bookmark | Recommend this book | Back to the book page | My bookshelf | Mobile Reading

Free Web Novel,Novel online - All in oicq.net -> Romance -> island farmer

Volume 1 Chapter 485 Complete the work and score

Previous page        Return to Catalog        Next page

    The second half of the semi-finals of the cooking competition was underway, and a fierce battle was raging on the stage.  šI In the first row of guest seats, Boss Zhou from Huanglong Seafood City is watching the battle with interest with his legs crossed and his triangular eyes narrowed.  In his opinion, although Chef Zhao has good skills and performed well, all his efforts today are destined to be in vain.  In order to prepare for this crucial game, he made a lot of careful arrangements.  Take this tuna as an example. The one I snapped up from Boss Cui¡¯s supplier was not used. Instead, I ordered two pieces of the finest bluefin tuna belly meat directly from Japan through special channels and then flown them over.  As we all know, the Japanese government has been very strict in protecting the environment for a long time. (Exception is the individual cases of nuclear power plant problems due to disasters.) The water quality in its surrounding sea areas is clean and less polluted. Therefore, the various types of seafood produced are known for their excellent quality. It is known that the market price is much more expensive than that produced in my country's offshore waters.  Driven by interests, some fishermen in our country are often willing to take risks and go fishing by boat, resulting in conflicts and arrests frequently reported in the news.  According to reliable information, the Jinjiang Fishing Port Restaurant only got a yellow fin tuna in the end. Although the origin is unclear, in any case, it is definitely not comparable to our own imported blue fin tuna. This is something everyone who engages in high-end catering knows.  common sense level questions.  Therefore, although Chef Zhao¡¯s sashimi works look very beautiful at first glance, they will become more and more different when they enter the tasting process.  He turned his head and glanced at Boss Cui not far away on the right, and saw that the fat man was still pretending to be calm, but his face and the sweat on his forehead couldn't be faked.  "Haha, if you want to take advantage of me, I'm not even close to teaching you how to be a human being.  Boss Zhou thought proudly.  Channel 2.  At this time, Chef Zhao and his assistants have completed the "Spring Garden".  He looked around and seemed to be satisfied, so he made no further adjustments.  Next, he took out a paper bag and opened it, revealing a long columnar plant rhizome about ten centimeters long, with a rough surface and a light green color.  Leave it to an assistant to clean under the tap.  After cleaning and drying with clean gauze, Chef Zhao took another small wooden paddle-like object and rubbed the rhizome on it in a clockwise arc.  Almost at the same time, Master Zhang Yunfeng on the opposite side of the station was doing basically the same action.  The host holds the microphone and introduces this procedure to the audience.  The light green plant rhizome is called wasabi root. It is ground on a wooden grater covered with shark skin, and the green velvet obtained is the famous green mustard.  Fresh green mustard has a strong aroma and is the best condiment for sashimi.  However, because its aroma is easy to evaporate, it must be ground before consumption to achieve the best effect.  As for the paste-like green mustard commonly found in shopping malls, it is just a low-end substitute for green mustard. The two are not of the same grade.  "This high-end cuisine is so fussy. To eat a few pieces of sashimi, you have to go through such a big set of things." In the VIP audience, Ma Detao couldn't help but sigh. He always felt that preparing food like this was really troublesome.  "Haha. That's because you haven't reached that level yet and are still in the low-level stage of eating for survival." Duanyuan sneered.  "Then what stage have you reached? Eating is not for survival. Is it just for dressing up?" Ma Detao was dissatisfied and retorted.  "Summer insects can't talk about ice." Wei Yuan shook his head repeatedly.  Ma Detao was so angry that he wanted to strangle him, but Jiang Yichen quickly stopped him.  On the table, Chef Zhao put the ground green mustard into two small plates and shaped it into a heart shape. His assistant also poured soy sauce into the other two small plates.  Chef Zhao checked carefully before and after.  Then he raised his right hand to indicate to the host that all his works were completed.  At this time, there are still twenty minutes left before the prescribed game time.  Master Zhang Yunfeng on the opposite side followed closely and also raised his right hand.  The key refereeing session will now begin, and the entire audience is quiet, waiting for the final result.  Several etiquette ladies follow the instructions of the host.  Bring all four participating dishes to the judges' table in sequence.  The rules remain unchanged, and the evaluation will be carried out according to the six items of color, aroma, taste, shape, meaning and nutrition, with a full score of 60 points.  However, today¡¯s evaluation is mainly based on sashimi, and the seafood soup is only used as a supplementary reference.  The judges rinsed their mouths with paper cups of mineral water and were ready to start tasting.  At this time, Chef Zhao on the stage suddenly remembered something, and he hurriedly ran off the stage and went straight to the judges' table.  He negotiated with several judges headed by him, butThe sound was not loud, and people behind could not hear the specific content.  After a moment, the judges nodded and Chef Zhao returned to his original position.  The interlude ended quickly, and the judges began to take turns trying the dishes, taking their time.  Holding chopsticks, put the sashimi on the plate in your hand, apply a little green wasabi on the fish fillet, fold it inward, then dip the side without the green mustard in the soy sauce, and finally put it in your mouth.  The reason for this is to prevent direct contact between green mustard and soy sauce, so as not to affect the aroma of green mustard.  After the tasting, the judges commented on the works of the two chefs respectively.  From the selection of fish parts, cold preservation, and knife skills when slicing; to the theme of the work, composition design, selection of ingredients, color matching, order of plating, etc., you can see the care of the two masters.  , and a love for the art of food.  In short, the two dishes "Spring Colors in the Garden" and "Spring River with Flowers and Moonlight Night" are both excellent artistic masterpieces, which were unanimously highly praised by the judges.  Next, the judges began to score the two contestants. After statistics, the staff put the results in envelopes and handed them to the host on the stage.  The two hosts were smiling and were not in a hurry to open the envelope. Instead, they took turns reading a list of thanks to various sponsors.  The audience, who were eagerly waiting to see the outcome of the semi-finals, became impatient, and some even started to whistle.  Finally, the male host opened the envelope amidst the urging and announced the final results of the competition.  "Contestant No. 47, Chef Zhang Yunfeng, representative of Huanglong Seafood City, entered the competition with his work "Spring River Flower Moonlight Night", and finally scored 57 points." Chef Zhang Yunfeng took two steps forward and bowed to the audience.  Wow, wow, the audience burst into warm applause.  Boss Zhou showed a relaxed smile in the guest seat. This was a good result and he was completely relieved.  The two contestants in the first half scored 56 and 58 points respectively. Chef Zhang is currently ranked second and seems to be in danger of entering the finals.  (To be continued, please search Piaotian Literature. The novels will be better and updated faster!
Didn't finish reading? Add this book to your favoritesI'm a member and bookmarked this chapterCopy the address of this book and recommend it to your friends for pointsChapter error? Click here to report