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Volume 2: A Little Success in Cooking Chapter 301: The Peerless Beauty

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    The chefs shuttled back and forth, each selected what they liked to eat, and talked loudly, making the place a lively scene.  The young chefs just focused on the food in their hands. Occasionally they glanced at the slender figure in front of them and shook their heads disapprovingly.  No matter how much people can eat, their appetite is limited. Even though this buffet includes almost the best of all Hong Kong hotels, it is gradually coming to an end.  Little Andrew spread his arms in an inhumane manner and lay down on the sofa. When he opened his mouth, he burped, "I'm so full, but I still like the food made by SU." After a pause, he added: "How should I put it?  , These dishes are very exquisite, but they are like those high-end hotels that I have eaten before, without a more friendly taste. "Jiang nodded in agreement. George VIII smiled, looked at the girl from a distance, and raised his hand.  Red wine, a toast.  The chefs who were full of wine and food returned to their seats and commented enthusiastically on the performance of the young chefs, "The braised pig's trotters were really rotten and soft, and the sauce was so fragrant that it penetrated into the bones. I chewed half of the pig's trotters,  I¡¯m so full.¡± ¡°I think the roasted beef bone marrow is extremely delicious. Although each cut is only a little bit, it¡¯s rich in flavor but not expensive. When paired with white toast, it¡¯s simply amazing. I can¡¯t stop eating it.¡±  There is a lot of discussion, many chefs have their own favorites, and every dish has its own fans, but there is no dish that can be so stunning that it wins out over others.  As for the protagonist of this gluttonous feast, the little girl named Su, she was completely ignored.  A pumpkin soup, you can drink it over and over without turning it into abalone soup.  As the last chef took his seat again, a white curtain was raised, and then a projector was projected on it, and the moment of nervous announcement of the results came.  At the beginning of the buffet, each chef holds a magnetic card in his hand, takes a dish, and swipes it once on the card machine in front of the dining table. In this way, each dish will be credited no matter how many times it is taken.  The computer faithfully records it.  Master Sun held the microphone and said with a smile: "Okay, the last and most critical moment has arrived. I won't waste everyone's time anymore. Let's just look at the results." Before he finished speaking, his fat body turned ninety degrees.  The ground rotated to make way for the screen behind him. A line of subtitles slowly rose. Master Chen beside him immediately cursed unceremoniously: "Rub". This damn fat man actually started playing from the least popular dish. It was beyond everyone's expectation.  The last one was the roasted suckling pig, which was highly praised. The young chef who roasted the suckling pig obviously didn¡¯t expect it. His eyes suddenly turned red, his nose twitched twice, and the two chefs beside him gently  Patted him on the shoulder to express comfort.  In fact, everyone understood the moment the results came out.  Although the roasted suckling pig is delicious, it is a pity that the time is short, and the chef himself does not have three heads and six arms. The portion of the roasted suckling pig is limited, and it can be shared by twenty or thirty people at most.  Master Chen shook his head: "Although taste is important, you must also adapt to changes. This kid's learning is too rigid." Master Lin nodded in agreement. Master Chen changed the subject: "Why, Old Lin, are you still taking chances?  Do you think that Master Su will not lose?" Master Lin laughed, obviously in a good mood. He pointed his fat finger at the screen and said, "I only know that Miss Su's pumpkin porridge has not appeared yet."  Master Chen was shocked. He stared at the screen with his eyes wide open. He saw that the playback had reached the 20th place from the bottom. Looking at the dishes in front of him one by one, it turned out that there was no pumpkin porridge. The two master chefs were particularly excited because of the bet.  He paid close attention to Suman, but the other masters didn't think so much.  It's just that with the appearance of a certain dish, there is a strong sound of regret - obviously every dish here is enough to become a treasure of the restaurant, but when the beauties are overrun, the original national beauty has become a village girl. Little Andrew sits  He straightened his body and stared at the screen excitedly: "Oh my god, there is no pumpkin porridge for 8 yet, she is so awesome." George VIII glanced at him reservedly, with a look of pride on his face.  Rang rested his chin with both hands, his face full of determination.  Braised pig's trotters, roasted beef marrow, stuffed crab caps, steamed grouper, one after another dishes that had high hopes were eliminated. The expressions on the faces of the chefs gradually became more and more exciting. On one side they were disappointed, but on the other side they were optimistic about the future.  The announced dishes are becoming more and more anticipated.  When it came to the last ten dishes, the scrolling text on the screen suddenly stopped, and Master Sun's big round head was projected on the screen again, smiling widely: "Next, are the final ten dishes of this competition. In order to  To express encouragement and praise to these young chefs, only one dish will be played each time. "Wangzi is a young chef who works in the Cantonese restaurant Fulinmen. With his enthusiasm for research, he stands out among the apprentices.  , Meng Chef Du took a fancy to him and became Master DuClose disciple.  Before coming this time, Master Du repeatedly emphasized the importance of the competition to him. Wangzi also wanted to show off his skills and chose to make the restaurant's famous dish, shark's fin in clear soup.  It is said to be clear soup, but it is a bowl of golden soup that was boiled for eight hours using old duck soup. There was no seasoning in it when it was cooked. Every quarter of an hour, the floating oil had to be skimmed off, and the final result was  The soup is as clear as water, but the taste is extremely delicious.  Sprinkle the shark's fin in, just add some ham and mushrooms, and it's already delicious.  Naturally, there were not eight hours for him to make soup here, so Wangzi used a clever trick. He chose pork ribs and pounded them into inch-long pieces. He pressed them in a pressure cooker until crispy. After filtering, he took the soup and added in the fermented pork.  Boil dry mussels and make soup stock in half an hour.  The mussels here are actually a kind of shellfish called mussels, which are used to make soup or porridge. They have a strong seafood flavor and a great texture.  Sure enough, the shark's fin in clear soup he made became the finale dish. Wangzi stared at the curtain in front of him, hoping that his shark's fin in clear soup would appear, and wanted to show up later. At the same time, he curiously thought of the other nine  Chef, what did you do?  Wang Zai's eyes subconsciously swept around the scene, and when he fell on the slender woman in front of him, he paused slightly. He suddenly thought that the pumpkin porridge made by the girl did not seem to have appeared yet. Wang Zai was not very sure about his memory, so he couldn't bear it.  He couldn't help but patted another young chef next to him and asked in a low voice: "Have you seen the pumpkin porridge?" The other person was startled and looked confused: "It seems there is, but it seems there is not -" He said  He turned around and asked the people next to him. Back and forth, like dominoes, the eighty-five young chefs stirred up a storm. It seemed that the ordinary-looking pumpkin porridge had indeed entered the top ten?  Oysters with wine and abalone fin soup dumplings - A bowl of clear soup appeared on the screen, with thin white vermicelli-shaped shark fins floating in the soup, accompanied by red ham and green cucumber shreds, which was very beautiful.  Shark's Fin in Clear Soup Wangzi took a breath and couldn't hide his disappointment. Hey, it was only seventh, but seventh seemed to be good. He quickly regained his composure, and then immediately realized the fact that it was not pumpkin porridge. He suddenly  He raised his head and looked at the curtain in horror.  At least the undercurrent among the top six young chefs has not affected the master chefs on the scene. Seeing the dishes being released one after another, they became more and more curious about what the final dish will be. "Sure enough, the dishes of our ancestors are still awesome. This  A dish of yellow croaker with pine nuts is also worthy of the sixth ranking - "Humph, I don't know who will have the last laugh until the last moment." Across the two-meter aisle, Chef Lin from the French restaurant and the chef who has been focusing on Cantonese cuisine for 20 years.  Master Shen did not look at the other party, but his words were sarcastic and sarcastic.  In the food industry of Hong Kong, the dispute between Western food and Chinese food has long existed. On the one hand, due to the habits of Hong Kong people, Cantonese food is very developed. On the other hand, due to the influence of the British, Western food is also very popular.  Relatively speaking, the price of Western food is higher, and Chinese food is more smoky and hard work, but the salary is much less than that of a chef of the same level in a Western restaurant.  The conflict between the two sides is getting deeper and deeper, and it has become a situation like this for a long time. Even in such a grand event, the two sides must be clearly divided.  The announced ranking of dishes has finally reached its final climax, and the top three are about to be announced. Chef Lin did not steal the spotlight this time, but like everyone else, he stared at the curtain nervously. The third place, French foie gras, second place, black pepper  Veal Steak The chefs in the Western food area are in rejoicing. Sure enough, Western food is king. No matter what, foie gras and veal steak cannot be regarded as Chinese food. The chefs in the Chinese food area are indignant. The last one is not necessarily the world of Western food.  , but everyone has given up hope. The buffet is a thing passed down from the foreign devils, and the grand finale is often foie gras steak.  They were dissatisfied, but in their hearts they were upset. They should not have been greedy just now and took that extra bite of foie gras. None of the chefs noticed that the young chefs in the middle area were all stunned. The number one, turned out to be the number one.  The pumpkin soup won the first place, as if he also knew the importance of this belated last dish. After the second black pepper veal steak was finished, the curtain went blank, as if a stunning beauty, in order to welcome the final glory,  Re-apply makeup.  The chefs in the Chinese restaurant area and the chefs in the Western food area fell silent at the same time, staring sharply at the curtain. What is the last dish? Is it Chinese food or Western food?  If it was Chinese food, it would make you laugh out of your dreams. Even if someone takes away the silver and bronze medals, the gold medal is enough to laugh at the other party for ten thousand years.  If it is Western food, it seems more natural.    The chefs did not have to wait for a long time. The screen flashed and a bowl of golden porridge appeared in front of everyone. It was like a belated beauty, which was dazzling as soon as it appeared and captured everyone's attention.
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