Ladies and gentlemen, the third Manchurian and Han banquet in the history of Xianggang has officially begun!"

"The format of this competition is a three-day three-game competition, with Master Ou Zhaofeng from Manhan House facing Master Huang Rong from Chaofan Catering Group. ”

Under the introduction of the host, the two contestants entered the hall from both sides of the hall and came to the back of the stoves of both sides.

Fei Nan noticed that Huang Rong really got a specious dragon robe to wear on his body.

Jiahui and Zhao Gangsheng also served as assistant cooks, following behind Ou Zhaofeng.

Seeing the dragon robe on Huang Rong's body, Jiahui couldn't help but whisper next to Zhao Gangsheng's ear and asked, "Does the emperor also cook himself?"

Zhao Gangsheng laughed, and also whispered: "I guess he thought that wearing a dragon robe and burning the Manchu and Han full seats would be more authentic, right?"

The two of them laughed, and were silenced when Ou Zhaofeng turned his head and glared.

"The dinner on the first day of the Manchu and Han banquets was the Longmen banquet. In today's competition, both sides need to make a banquet on the spot according to the Longmen banquet menu, and ask the three judges to appreciate and judge the winner. ”

"There are a total of nine and ten pieces of Longmen Banquet, except for the main course, which needs to use bear paws, and the rest of the dishes are chosen by both parties. ”

After the host introduced the rules, the two sides of the game began to get busy.

Ou Zhaofeng stepped forward to light the stove fire, and in front of Huang Rong opposite, the fire also rose at the same time.

Zhao Gangsheng, Jiahui and others took all the ingredients they needed to the case and handed them over to Liao Jie to deal with.

The two sides were nervous and busy, and the chefs in the audience were also discussing, analyzing their techniques and skills.

The layman looks at the liveliness, the insider looks at the doorway, and the chefs present are all knowledgeable, and naturally understand that the best reflection of the chef's skills is not a single dish, but a large-scale banquet.

Historically, when the imperial palace held banquets, hundreds or thousands of people were often entertained, and the chefs in the imperial dining room had to deal with every detail in place and not make the slightest mistake.

It's not just a chef who can do it alone, it's a team that works together.

The stove provided by the hotel was full of firepower, and in a short time, the steam in the large cauldron was already steaming.

In the pot is the main ingredient prepared by both sides, bear paws, and like other ingredients that need to be pre-processed, the two sides have already finished processing the bear paws, just waiting to be made on the spot.

"My recipe is to walk through the snow and hunt for bears. ”

When Huang Rong saw the pot boiling, he smiled and said, "I used the white paw of the Arctic iceberg. ”

A subordinate stepped forward and lifted the red cloth from the tray in front of him, revealing two white-haired bear paws that had been soaked.

With that, he suddenly lifted the lid of the pot and threw it behind him.

Ou Zhaofeng and the others were handling the ingredients, and they were a little surprised to see him operate like this.

Even if he had processed the bear's paw in advance, the other dishes had not yet been made, so what did he want to do now?

The chef who was close to the audience had already smelled the mist wafting from the pot and muttered in surprise, "Brandy?"

"That's right!"

Huang Rong pointed at him and said with a smile: "My white bear paw has been stewed in French white wine for six hours. ”

On the judges' bench, Xue Jiayan elbowed Feinan with his elbow and said with a smile: "He used the Nordic method." ”

Fernan nodded and continued watching.

Huang Rong took out a colander, fished out a fat bear paw from the pot, and put it on the plate.

"Chopping board!"

He shouted, and in an instant the cook placed a cutting board full of long needles in front of him.

He then picked up the bear's paw with a clamp and placed it on the cutting board, allowing the needle tip to puncture the bear's paw with small holes.

Ou Zhaofeng was busy here, peeking at the same time, but he didn't understand which trick he was playing.

Huang Rong was still pressing the bear's paw against the cutting board with a clamp until the bear's paw was pierced with dense holes by the tip of the needle.

"Is this to make it easier to taste?"

On the judges' bench, Tao Zhen stared at Huang Rong's operation, and whispered in confusion: "Then why don't you do it during the pretreatment?

Fei Nan looked at the soup bucket on Huang Rong's right, and the pot of soup was also steaming, exuding a hint of fresh fragrance.

"It's so fresh!"

A chef in the audience also smelled the soup and asked the chef next to him, "It looks like fish soup." ”

"What kind of fish? It's so fresh!"

Huang Rong smiled and lifted the lid of the soup bucket: "This is sturgeon fish soup!"

When the lid was lifted, the fresh fragrance suddenly erupted like a nuclear bomb and spread.

Even the cameraman Fat Brother and Le Huizhen, who were filming in the hall, couldn't help but swallow a big mouthful of saliva.

"Let's shoot that pot of soup!"

Le Huizhen urged the fat brother to come to the soup bucket and pointed the camera at the milky fish soup in the bucket.

Smelling the fresh fragrance, Tao Zhen nodded approvingly: "It's been a long time since anyone has used sturgeon to make soup, and among all the fish, sturgeon is the most supplemented." ”

"Of course. ”

Xue Jiayan also said with a smile: "Among all the fish, the sturgeon with the highest nutritional value is the sturgeon, I think he uses a whole fish, presumably the fish belly is also in the same pot." ”

Tao Zhen swallowed his saliva and exclaimed: "The fish maw of the sturgeon is a treasure comparable to the eight treasures, and the whole fish is boiled into a bowl of soup, it is simply a fresh soup that only exists in the sky!"

"Syringes!"

Huang Rong shouted again, and the assistant cook on the side actually pushed up a large iron can that looked like a gas can.

A rubber tube was attached to the spout of the iron can, and a slender air needle was installed at the other end, which was held by Huang Rong and pierced into the bear's paw.

"I'm now injecting absolutely safe liquid nitrogen, which has no effect on bear's paws at all. ”

Huang Rong said as he turned on the switch.

Liquid nitrogen was injected into the bear's paw along the gas needle, and soon it gushed out from the pinholes, rising clouds of white mist.

He then put the bear's paw whole into the sturgeon soup, spread a whole box of sturgeon caviar on top of the bear's paw, put it in a sealed glass pot, and sealed it.

His novel approach amazed many chefs at the scene and couldn't help but talk about it.

Most of the people who came to watch the competition this time were local traditional Chinese chefs in Xianggang, and for them, this approach can indeed be called an innovative dish.

Fernanmo rubbed his chin thoughtfully.

This Huang Rong's snow treading and looking for bears should be regarded as a draft of those molecular dishes, right?

While handling the ingredients, Jiahui looked curiously at Huang Rong's operation on the other side, almost cutting her fingers.

"Be serious!"

Ou Zhaofeng scolded solemnly: "Don't be distracted when you do things!"

"Oh. ”

Jiahui glanced at the time, hurriedly gathered her mind, and concentrated on processing the ingredients.

Liao Jie put a moist towel over the gap in the lid of the soup pot to seal the taste and raise the temperature inside the pot.

In the pot are the "bear's paws" that they have prepared in advance, which are being slow-cooked with a piece of authentic honey.

This is Ou Zhaofeng's proposal, he said that since the traditional method is to be used, it is best to use the tradition to the end, stew with honey, so that it can be imitated more properly.

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