After the foam of the chicken soup was skimmed off, Xu Zhuo turned out a relatively unpopular square stainless steel frying basket from the kitchen cabinet on the side.

He neatly put the shredded squid in it, and then put it in the tumbling chicken soup pot.

The fried basket is generally a utensil such as french fries, which is sometimes used when making snacks such as spicy tang, but Xu Zhuozhuo blanched this thing, and Lao Meng couldn't understand it again.

But before he could speak, Xu Zhuo looked at him and said:

"Kid, do you have a lot of question marks? Let me tell you directly, the reason why I blanch the water like this is to keep the ingredients neat and tidy, so that it is convenient for the next plating. ”

After finishing speaking, about ten seconds or so of the squid shreds, Xu Zhuo took the fried basket out of the pot.

After neatly placing the shredded squid on a clean plate, he switched to another ingredient and blanched it in the chicken broth for about ten seconds.

In this way, Xu Zhuo put all the shredded ingredients into the pot and blanched them, but this is also in order.

For example, shiitake mushrooms and enoki mushrooms are placed last, because there will be a mushroom flavor in the soup early, and this flavor will adsorb on other ingredients and affect the original taste of the ingredients.

After all the ingredients were boiled in the pot, Xu Zhuo brought a very beautiful white porcelain basin.

This is prepared to serve peony and swallow vegetables, and all the participants have one.

In this way, everyone will not be able to compete with the container, and can only focus on the dish itself.

In fact, peony swallow dish is a very typical show-off dish.

In terms of taste, the deliciousness of the chicken soup or the strong aroma of the bone broth has a slightly sour and spicy taste, this authentic western Henan style, you will feel delicious when you are used to eating, and you will ...... if you are not used to eating

Anyway, for Boss Xu, he prefers to mix it with garlic and sesame oil when the shredded radish has just been steamed.

This is much more enjoyable than eating Rausch peony swallow vegetables.

But in terms of fame, that's ......

Peony Yancai has served at state banquets, entertained foreign presidents, and even the name of the dish was chosen by Premier Zhou, a great man of a generation.

These glorious resumes can easily throw the steamed shredded radish eighty streets away.

The top ten famous dishes of the Central Plains have undergone several changes from the past to the present, but each time there is a place for peony and swallow dishes.

That's why it's so famous for having a beautiful resume.

Taste aside, this dish is truly impeccable.

Not to mention anything else, just turning white radish into bird's nest that makes it difficult to distinguish between real and fake is a miracle in itself.

Of course, this also reflects the mentality of the Central Plains people who are happy in suffering.

I can't afford to eat bird's nest, so I'll use large radish instead.

This is similar to fried purple crispy pork and crab.

After all the dishes were scalded, Xu Zhuo looked at the others, and from this step, the difference in methods was revealed.

Most of them chose to blanch, but almost all of them used water, not clear chicken soup, probably because they felt that they were reluctant to waste it.

And with water, the method is also different, some people are like Xu Zhuo and then take it out in a few seconds, and some people choose to blanch it thoroughly.

The two or three that were not blanched were directly plated and then steamed in the pot.

There are various methods, and there is no unified standard at all, and perhaps this is also the reason why the Central Plains cuisine can't go out.

On the contrary, whether it is back to the pot meat or fish-flavored shredded pork, there are standards in the practice of Sichuan cuisine.

As for Huaiyang cuisine, not to mention, even the method of Yangzhou fried rice is meticulous to the point of marking the type and amount of ingredients with numbers, just like doing chemical experiments.

Although this is a bit rigid, it can retain the original method of the dishes to the greatest extent, and the culinary culture has been passed down through the word of mouth of the chefs.

After all, not everyone is Yu Peiyong and Xu Jimin, most practitioners are actually very mediocre, and they don't have so much thought to think about the things behind cooking.

Therefore, only by unifying the practice of dishes can the dishes and culinary culture be passed on.

"Ding, the host understands the meaning of inheritance, and rewards the special skill of knife work - the whole chicken is boneless, congratulations to the host. ”

Tsk, there's a bonus to that, too?

However, the reward of whole chicken bonelessness is not very useful, which makes Boss Xu a little regretful.

Gathering his mind, Xu Zhuo continued to cook.

He first poured out the chicken broth in the pot, put the steamer back on the stove, and turned on the high heat.

Then clean the white porcelain bowl and start arranging.

First, take out the shredded radish that has been thoroughly soaked, dry the water, and neatly stack it in the center of the white porcelain basin.

Then, with chopsticks, place the side dishes in a radial shape in the pot in turn, without crossing the heads, leaving room for the peony flowers.

This plating is very particular, if you directly put the same upward, not only does it look incongruous, but also the color matching is also very general.

So, you have to put on a trick.

Xu Zhuo first put the black shredded mushrooms in the basin to look like a Mercedes-Benz logo.

In this way, the space in the basin is evenly divided into three equal parts.

Then arrange the shredded squid clockwise, so that the color is dark and light, so that it can play a coordinating role.

Then, according to the different colors, put on shredded carrots, magnolia slices, sea cucumbers, enoki mushrooms, shredded ham, and shredded hoof tendons......

When all the side dishes are arranged, a beautiful and colorful circle is placed in the basin.

There are three colors of each, and the distance is equal and the width is the same, which makes people feel comfortable to look at.

After the steamer was steamed, Xu Zhuo took the basin and put it into the steamer, the purpose of which was to let the umami flavor in those side dishes enter the shredded radish.

The moment it is just blanched in the chicken broth, in order to wake up the aroma and umami substances inside the ingredients.

Now, steaming is considered a second heat, and the flavor of the ingredients becomes richer through steam, and finally it is absorbed by the shredded radish covered at the bottom, completely replacing the flavor of the radish.

The steaming time does not need to be too long, 10 minutes is enough.

Because the ingredients are already blanched, a little heat can bring out the flavor.

When the time was up, Xu Zhuo took out the white porcelain basin in the pot and put it aside to dry.

At this time, half of the chefs have already finished their peony and swallow dishes, and those who are not ready are also finishing up.

Only Xu Zhuo dragged it to the end.

But there is no way, this thing is cumbersome and complicated, even if Xu Zhuo tries to speed up, it still falls last.

It feels like a finale.

After taking the steamer away, Xu Zhuo replaced it with a soup pot.

Pour in all the remaining chicken broth, then turn on the heat and heat up the broth.

"Xu Zhuo, I still have chicken soup here, if it's not enough, use mine. ”

The chef next to him, who had already done it, brought over the rest of his chicken soup, and by the way, he hugged his arm to watch Xu Zhuo's operation.

Xu Zhuo knew this person, his name was Zhang Sheng, and he had a good relationship with Xu Wenhai, and he came to power this time purely to make up the numbers.

Because Zhang Sheng is the only one among the contestants who participated today, he used white fungus to pretend to be a peony flower.

Xu Zhuo glanced at the peony swallow dish he made, and the ingredients were well matched, it was the white fungus, no matter how you looked at it, it looked like a bath flower for bathing.

It's a play!

"Thank you, Uncle Zhang, I've done enough. ”

After Xu Zhuo replied, he brought over the peony petals and peony leaves that had been cut before, and began to arrange the flowers.

Arranging flowers is a delicate job, and you can't be impatient.

Xu Zhuo used chopsticks to first arrange the peony petals in the lowest layer, and then began to arrange the second layer.

After arranging the petals in such layers, Xu Zhuo picked up the stamens carved from radish and placed them firmly in the middle of the flowers.

A beautiful peony flower bloomed in a white porcelain pot, which stunned everyone in the audience.

If they hadn't watched Xu Zhuo put the petals one by one, they would have thought it was a real flower.

Not only is the color like, the shape is like, but also because the petals are thin enough, it looks like the petals are still fluttering in the wind.

This level, this craftsmanship......

The group of old people on the rostrum looked at each other, and they all exclaimed a terrifying emotion.

Well, at this time, I don't feel embarrassed to say things like being terrible in the future, after all, everyone was not very optimistic about Xu Zhuo before.

After the peony flowers were arranged, the chicken soup in the pot was also boiling, and Xu Zhuo walked over and began to season it.

Sprinkle two teaspoons of salt and one teaspoon of pepper and stir a few times to melt the seasoning in the pan.

Then Xu Zhuo took the white vinegar and poured half a spoonful of soup into the pot.

When the chicken soup in the pot boiled again, Xu Zhuo turned off the heat, then walked to the white porcelain basin with the pot, and poured the hot chicken soup in the pot along the edge of the white porcelain basin with a spoon.

The umami of the chicken broth, the sourness of the white vinegar, the choking taste of the pepper, and the aroma of the various ingredients are all stimulated by the heat.

Zhang Sheng on the side swallowed his saliva unconsciously, he didn't do it seriously today, after all, Xu Zhuo is a big nephew, and he can't lose too ugly, so he will do it indiscriminately to support Xu Zhuo.

It turned out that people didn't have to let it at all, and even let the row of people on the rostrum come down to do it, it might not be able to catch up with Xu Zhuo's craftsmanship.

Wen Hai gave birth to a good son!

The chicken broth was about to submerge to the bottom layer of peony petals, just in time to run out.

Xu Zhuo put the soup pot aside and picked up the chopsticks again.

Well, it's time to put the peony leaves, which is also the essence of this dish.

Safflower should be matched with green leaves, and this peony swallow vegetable naturally needs to be set off by peony leaves.

He carefully pinched a leaf and stuffed it slightly under the petals, but he didn't stuff much, and most of the peony leaves were exposed.

And because the chicken soup is located under the peony petals, the peony leaves float right on top of the chicken broth.

Under the action of heat, the peony leaves swayed gently, and at this moment, the peony flowers in the pot really seemed to come to life.

At this time, the taste of the soup, the taste of shredded radish, and the taste of the side dishes are all irrelevant.

Being able to make a lifelike peony flower represents a realm and level in itself.

When everyone was shocked, the old man in the audience smacked his lips and muttered in a loud voice.

"Well, if you don't have real skills, why is this kid so fond of showing off? Alas! It's really not worrying at all......

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