The people who ride in my car are all bigwigs in the industry

Chapter 136, Boiling Fish VS Explosive Fish

"Do you also make fish fillets? What kind of knife technique can cut such large pieces so neatly." Xiao Ran saw that Li Peng's fish cutting method seemed to be a few random cuts, cutting into large pieces of fish, but in fact every piece of fish The pieces are almost equal in length, width and height, which requires a high level of knife skills, which can be described as rough and fine. Xiao Ran also asked curiously.

"Mr. Xiao, he uses the Jiangnan One-Sword Technique. As the name suggests, the knife technique pays attention to the strength of the knife. With one stroke, the meat must be separated and planed, and the blade will be cut directly to the chopping board. This is very exhausting." Yu Heng gave Xiao Ran a meaningful look.

"Haha, it's really rare. Master Li is old and strong, and he still uses such cooking skills at such an age. I don't know what to cook with such a big fish." After listening to Yu Heng's introduction, Xiao Ran's interest was aroused.

"Superb Catering uses mullet without spines, and with Master Yu Hengyu's knife skills, the taste must be outstanding. Lao Li uses the same herring with few spines to cut into such large pieces. If I guessed correctly, It's time to prepare the explosive fish unique to Jinling and even Jiangnan." One of the judges guessed with certainty.

"Are you going to make Jinling's famous fried fish? This showdown is really exciting." Everyone discussed.

There was only a slight gap between Yu Heng and Li Peng when it came to slicing the fish, because Li Peng took less time to cut the fish, so the next two almost entered the process of marinating the fish at the same time.

The two parties each choose various ingredients such as starch, seasoning, and condiments, and start to marinate with their hands.Because this kind of celebrity chef competition is a one-person duel, all the work of choosing, washing, garnishing, pickling and so on has to be done by the chef himself.The two of them started rubbing their hands in the marinating basin almost at the same time, being meticulous for fear that a piece of fish fillet or piece of fish would not be soaked by the secret ingredients they had prepared.This is a laborious but very crucial link.

Almost at the same time, the two began to prepare the side dishes and ingredients, and at the same time, they lit the stove and started to fry the pan.After all, they are all chefs, all actions are done in one go, and the sequence of all steps is the optimal sequence obtained after thousands of cooking times.The specific gravity of all seasoning ingredients is one spoonful. You can pass it with one hand and know how much salt to scoop out and how many green onions to grab. You will never scoop out a second spoonful or grab a second handful.

If you watch the cooking of the two as a spectator, you even have the illusion that the movements of the two are almost uniform, and there is a bit of competition, and you will never make an extra movement, fearing that the opponent will be ahead of you and finish first.

"What's the matter today, master? Why are you cooking at the same speed as that guy?"

"Yeah, it's been a long time since I've seen the master cook so fast. At his age, is he physically strong enough?"

"Don't you two understand? What the other party cooks is boiling fish fillets, while the chef cooks deep-fried fried fish. These two fish dishes have no spines and can be tasted with confidence. And the flavors of these two dishes The characteristic is that it is full of seasoning and condiments. It is a heavy-tasting dish, and it needs to be seen in one bite. To put it bluntly, whoever lets the judges eat the first bite of this straight-to-the-point dish will have the upper hand, that extraordinary catering guy I have been speeding up and want to be the first to serve the food, the master is certainly not stupid, so I must hang tightly."

At the beginning, Hu Wenjun felt that the cooking speed of the two chefs was indeed a bit abnormal. At this time, the older chef of the Canal Hotel was explaining some details of the confrontation between the two senior chefs to the younger apprentice chef.Hu Wenjun also listened right from the side, suddenly felt that the kitchen was like a shopping mall and a battlefield, and lamented that cooking and cooking also paid attention to tactics and strategies like a big battle.

The oil pans of the two were already hot and smoking, and the most critical steps began.Li Peng began to put marinated fish pieces wrapped in starchy sauce into the oil pan, and the fish pieces made a pleasant sound when they came into contact with the hot oil. rise, and begin to carefully fry the subsequent pieces of herring.

"Master Li has taken the lead." Hu Wenjun said excitedly. After all, he is on the side of the Grand Canal Hotel, and judging from the speed, Yu Heng of Chaofan Catering has not started operating the hot oil yet.

"No, if the master said he was making boiled fish fillets, he is not behind!" A chef at the Canal Hotel was not interested in the taste.

Just when Hu Wenjun didn't understand what he meant, Yu Heng picked up the oil pan with one hand and poured it directly on the plate of marinated sashimi.The piercing sound of running oil resounded instantly.

"Damn it, this guy actually used bastard frying." Hu Wenjun exclaimed when he saw Yu Heng's cooking method clearly.Not only because of his exquisite cooking skills, but also because Yu Heng immediately caught up with the progress and even tended to cook before Li Peng.

Because Yu Heng first arranged all the prepared side dishes on the bottom of a large bowl, then placed the marinated mullet fillets directly on top of these side dishes, poured hot oil directly on them, and mixed the side dishes with the raw meat. The blend of fish fillets, whether it is taste, shape, or color, is well coordinated as agreed in advance.Its natural form saves Yu Heng the time of plating and decorating. He is already preparing the final sauce and just waits for the hot oil to cool down slightly before pouring it on directly.

Li Peng also seized the time to fish out the second half of the fried herring pieces, put them on the plate, and began to prepare the final sauce at the same time.The judges, the employees of the Canal Hotel, and the extraordinary catering staff held their breaths, waiting for the two of them to finish the dishes first and ring the copper bell in front of their stove.

Although the onlookers were thrilled to watch, the two chefs seemed to be used to big scenes, and proceeded in an orderly manner according to their own steps.In their concept, at the last moment of the competition, speed is really important, but if there is a slight difference in the last step, it is likely to ruin the previous hour's hard work.

The two chefs scooped up the soup spoons at the same time as if they had made an appointment, scooped up the thickened soup, poured it on the dishes, and the copper bell rang at the same time...meaning that the two dishes were completed at the same time.

"Shanghai Pai Boiled Fish, serve!"

"Aftertaste, the fish is delicious, and the dishes are served!"

The two call the waiter to serve the dishes at the same time, which means that the dishes of the two chefs will be placed in front of the judges at the same time.It all depends on the first impression and feeling of the judges who will taste the dish first.

The judges are all experts. Looking at the tempting two pots of dishes, they all know that whose dish is tasted first means that the one who tastes it later will definitely suffer, which is somewhat unfair to the other chefs.No one among the judges moved their chopsticks for a long time...

"If you don't move your chopsticks, the food will be cold. How about this, with me as the boundary, the friend on the left will try the aftertaste fried fish at Canal Grand Hotel first, and the friend on my right and I will try the Shanghai style boiled fish first." The highly respected judges proposed a compromise plan, and the judges mobilized to start appraising dishes.

(End of this chapter)