Gu Donglin here is cutting tofu, and Hou Weiming over there is nervously cooking 'cherry meat'. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

To make this 'cherry meat', the thumb-sized pieces of meat are quickly cooked over a fire, so that the blood and impurities in them can be drained out without getting old, and at the same time, the meat is shaped.

Then add a variety of condiments, simmer for half an hour with just the right amount of heat to refine the flavor of the meat, so that it can reach crispy and boneless, without losing its shape.

Finally, the sauce is pressed into the meat pieces with a steaming drawer, and the space added by the steaming drawer allows the steam mixed with various flavors to be steamed and circulated repeatedly, presenting a tender, soft and fatty texture.

Overall, the heat is the biggest feature of this dish. The deliciousness of the meat needs to be properly expressed through the use of firepower.

In the face of He Donglin's strong pressure, Hou Weiming was not discouraged.

He started cooking at the age of 17 and has been cooking for 30 years. So he is well aware of where his shortcomings and strengths are.

So when He Donglin said to make 'chrysanthemum tofu', he immediately replaced the originally prepared dish with the current 'cherry meat'.

After many years of struggle, this is the closest to the position of the kitchen god, and he will definitely not give up easily.

He believes that his knife skills are better than He Donglin's, but what about the heat? A chef who puts all his energy into his knife skills can't even be as good at the heat, right?

The 'cherry meat' in the wok has been preliminarily processed, and Hou Weiming stacks it into a sea bowl, sprinkles a little cooking wine, and prepares to steam it on the stove.

He took the time to glance at the big screen on the wall, wanting to see the progress of He Donglin's side.

As a result, at this glance, he was so shocked that he almost dropped the sea bowl in his hand to the ground, and couldn't help but scream: "That He Donglin, he wants to fry it in oil?!"

It was not only Hou Weiming who was surprised, but also the judges on the judges' bench.

"Chef Han, I'm not mistaken, He Donglin actually wants to use oil to fry the chopped tofu flowers?"

"You read that right, it's really oil! This He Donglin is not simple! I still underestimate him! It seems that he has really developed an improved version of this 'chrysanthemum tofu'!"

"Can shredded tofu cut into such a thin amount of oil pass through the oil? Isn't the shredded tofu that can be broken even by stirring it in the cooled soup into a ball when the oil is added?"

"I don't know what he wants to do with it, let's take a look. He dared to use this method in the Chef God Competition, he must have experimented many times, and he had already succeeded!"

"Interesting, this He Donglin simply exceeded my expectations. Liu Mang, who was in the audience, stared at the big screen, his face was a little solemn.

"Boss, didn't you just say that this 'chrysanthemum tofu' is to be stirred up in the clear soup? Why did this He Donglin switch to frying again?"

"If I'm not mistaken, the oil in his pot is not the cooking oil commonly used in Chinese cooking, but the olive oil used. ”

"Olive oil, that's not a big deal, isn't there a few big buckets in the kitchen that the eldest sister prepared for you?"

"Of course, there is nothing left in this era of advanced logistics and information. But decades, hundreds of years ago, where did you go to find olive oil? Don't forget, the birthplace of olive oil is in the Mediterranean, far away from us. ”

"Does olive oil have anything to do with the 'chrysanthemum tofu' made by He Donglin today?"

Without this olive oil, He Donglin would not have been able to improve this 'chrysanthemum tofu'. ”

"Why?" asked Five-Eyes curiously.

"The smoke point of olive oil is lower than that of traditional Chinese cooking oil, and even if the temperature is enough, it will not boil and bubble quickly. In this way, the already cut tofu is fried in oil so that the shape is not broken. ”

"Oh, I seem to get a little bit of it. Five-Eyes nodded.

"If you think about it, it has been hundreds of years since the invention of this 'chrysanthemum tofu'! Our predecessors must have tried to fry this dish, but they all failed without exception! Why? Because they couldn't find the right oil!"

"Does that mean that He Donglin has taken advantage of the loopholes of the times? Only today, when he can buy ingredients from all over the world, can he try new methods?"

"You can say that, but if you want to fry this brand new 'chrysanthemum tofu', the chef has to control the oil temperature to an amazing extent, and if you are not careful, let the oil in the pot bubble, and soon destroy the shape of the dish!"

When the temperature of the oil in the pot rose, He Donglin stretched out his hand and made a similar motion on the top of the oil pot, and then adjusted the flame under the stove to a suitable gear.

He lifted the cutting board and the tofu on top of it and walked over to the pan. Then pick up the tofu with a kitchen knife, and as soon as the handle of the knife turns, the tofu will turn over and gently slide into the oil pan.

The camera mounted on the cooktop makes it possible to see all of this clearly on the screen.

As soon as the cut tofu entered the oil pot, as He Donglin gently stirred it with chopsticks, the autumn chrysanthemums with blooming stamens quickly took shape in the oil pot.

"Wow!" there was an exclamation in the hall.

"It's so beautiful! It's really like a chrysanthemum!"

"I can't believe that it can be done by hand!"

"Chinese cooking, it's amazing!"

……

Listening to the cheers of everyone below and the Qiu Ju blooming on the screen, Hou Weiming's face was like earth.

He gritted his teeth and shook his head, as if to drive away the negativity, and then went on to get busy.

These chrysanthemums made of tofu were fried, and He Donglin carefully took them out and placed them in the large disc that his assistant had already prepared.

Then he began to make his own original sauce to add a flavor to this 'chrysanthemum tofu'.

After taking the oranges and grapefruit that the assistant had peeled, He Donglin carefully peeled off the white flesh on it, without a knife, and then crushed it into slag by hand, picked out the remaining tendons inside, and poured in a little lemon juice for later use.

The best Longjing tea leaves in the Ming Dynasty only take a little bit on the tips of the young leaves and brew a little tea water.

Put the juice of orange, grapefruit, lemon and three fruits on the heat, pour it into the pot and slowly boil over low heat.

When the juice in the pot is slightly warm, add a few drops of wild honey from Tianshui. When the soup is thickened and a little viscous, then pour in the brewed tea water and boil.

All these steps are the result of countless experiments by He Donglin. In order to be a blockbuster in this chef competition!

The sauce prepared according to these steps not only tastes sweet, but also blends with the tea aroma of the tea leaves before the Ming Dynasty. Eating it in the mouth can give people a feeling of refreshment in the hollow valley.

This dish is also He Donglin's most proud dish in recent years.

When the sauce was finished, He Donglin poured it evenly on the fried chrysanthemums. After taking a closer look and making sure it was correct, he rang the bell on the table.

"Judges, my 'Picking Chrysanthemums Under the East Fence' is now complete!" (To be continued.) )