The organizing committee prepared a Western-style electric oven for the contestants, as well as a traditional charcoal grill. Pen, fun, pavilion www. biquge。 info

The ingredient selected by Shan Jian was a huge salmon weighing about thirty or forty catties, and the fat Ding Yi chose a whole fan of mutton.

"It's kind of interesting, one for grilled fish and one for lamb. Liu Mang laughed: "In Chinese characters, aren't these two things one when they come together?"

Shan Jian held a long slicing knife and neatly cut the salmon's head, slicing two thick pieces of belly meat on both sides of the salmon.

Salmon, also known as salmon, is not a traditional Chinese cooking ingredient because it is an exotic species. It is generally common in Japanese and Western cuisine.

Because the meat is tender, it is mostly eaten raw and fried, and it has to be said that it is very bold to use the method of grilling.

Compared with salmon, Ding Yi's mutton has always occupied a very important place in the culinary history of China.

In ancient times, mutton has always been the main source of meat, pig in the eyes of those nobles is inferior meat, is for the common people to eat, and beef because it is linked to productivity, only the Son of Heaven and the royal family can enjoy it.

The literati notes of the Song Dynasty "Tokyo Menghualu" and "Menglianglu", which record the folk food in the capital of the Northern Song Dynasty, and the finger of mutton as raw material is overwhelming. For example, there are several "fat sheep hotels" in the city that specialize in mutton, selling soft sheep, big bone turtle back, rotten steamed large slices, four soft lamb offal, four pieces of mutton picks, etc., all of which are mutton dishes.

However, lamb is born with a fishy smell, some people like it, and some people don't.

So, to reconcile everything to the tastes of these judges, you have to get rid of it.

"This Ding Yi's method is very special, it is actually pickled with water. ”

Li Ruonan couldn't help but say after seeing Ding Yi put the whole mutton into a large basin and marinate it with water.

"His water is not ordinary water, it is made of tangerine peel and spices, which can quickly remove the smell of mutton without too much time. Liu Mang looked at it and explained.

"Shan Jian's approach is very conventional, has she also learned Western food?" Li Ruonan said after watching Shan Jian's pickled salmon on the screen.

"Rosemary, thyme, cardamom... These are all spices commonly used in Western food. ”

"The meat of salmon is relatively tender, and if you use the traditional Chinese grilling method, it will destroy the meat fiber in it, and it will taste very old. ”

"Moxibustion, there is also this kind of technique, why don't I know?" asked Li Ruonan strangely.

"Moxibustion is between roasting and roasting, and the biggest difference from roasting and roasting is that it uses a large heat but a short time, which can quickly cook the skin of the ingredients, so that the dishes are tender and juicy, and do not damage the original taste of the food. ”

"Then you'll have to use special tools, right?"

"Well, it should be, in Chinese cuisine, it is generally achieved with spirits, and after the dish is finished, it is sprinkled with spirits to ignite, and the skin of the ingredients is quickly burned to achieve the effect of burnt aroma. ”

"I see, it's the same thing you made last time about the flaming dumplings, right?"

"That's right, but the skin of the dumplings is very thin, so it's easy to achieve, but I don't think the salmon that Shan Jian is dealing with now is not sliced, so it shouldn't be with wine, but there is another way. ”

After Ding Yi's mutton was processed, he smeared the lamb chops with the prepared sauce, sent the whole piece into the oven, and then picked up a carrot and concentrated on making food carving.

Baking takes a long time in Chinese food, so the judges deliberately extended the time of the competition and waited patiently.

Compared to the lamb chops that have been sent to the oven, the salmon is still in the early stage of processing.

Her assistant held a watering can and sprayed the fish with liquid, while Shan Jian clenched her hands into fists and gently pounded them on the fish.

"It's kind of interesting, it's the first time I've seen the wine completely penetrate the flesh of the fish through a massage-like technique. ”

"Did you say that her assistant sprinkled wine on the fish? Didn't she spill it last?" Li Ruonan also saw it for the first time, and asked curiously.

"If you sprinkle it at the end, the liquor will burn dry at once, and it will not have the effect of burning the fish, but if you let the liquor penetrate the fish beforehand, the flame will burn for a long time, which is the same as lighting a candle, the liquor is wax oil, and the fish is a cotton core. ”

"What a smart girl!" Li Ruonan admired her face: "Did she figure it out by herself, or did someone else teach her?"

"I don't know, it should be the elders who taught her, and then she made some improvements, after all, there are few ingredients suitable for cooking with this technique. Come to think of it, only salmon, which is usually eaten raw, is the most suitable, and eating salmon has only emerged in China in recent years. Liu Mang analyzed.

"That's also amazing, is she a genius like you?"

"What's the genius? just out of love. Regarding Li Ruonan's praise in disguise, Liu Mang seemed very indifferent.

As time passed, there was a 'ding' sound from Ding Yi's oven, and the roast sheep was ready to be baked.

The cabinet door of the oven opened, and Ding Yi, with the help of his assistant, brought out the whole lamb from the oven.

The mutton, which was originally white and tender, has become golden and oily after roasting, and a strong fragrance wafts out from the round table.

Seeing Ding Yi's roast lamb coming out of the oven, Shan Jian also stopped the movements in his hand, and quickly used a small brush to brush off the remaining spice crumbs on the surface of the fish.

Ding Yi placed the mutton on a clean cutting board and used a sharp slicing knife to quickly divide it into palm-sized thin skin.

"Yes, those who can enter the semi-finals are really masters, and this Ding Yi's knife skills are very good. ”

When Liu Mang saw Ding Yi, he directly touched the hot mutton with his hand, and after the knife was quickly removed, he praised it from the bottom of his heart.

Compared with Ding Yi's busyness, Shan Jian on the other side seems very calm.

Unhurriedly, she cut the fish into palm-sized steaks up to an inch thick, and then placed them in white porcelain dishes and sprinkled with a layer of white powder.

Liu Mang's eyes narrowed, and he was looking forward to Shan Jian's last step, because it was related to the success or failure of her dish.

Ding Yi's mutton had been cut, and his assistant took a peculiar utensil and lit it in the middle.

This copper cookware, with three legs at the bottom, is hollow inside, like an upside-down bowl, similar to the copper basin used to eat hot pot.

But unlike copper basins, it has a smaller hole in the middle, and there is no ditch edge for the soup.

Ding Yi brushed a layer of mutton fat on the utensils, and then spread the sliced mutton layer by layer, piling it up into a hill.

Finally, he sprinkled a layer of sesame seeds, inserted the carved food carving, examined it carefully, and rang the bell on the table.

Ding Yi's dishes were completed first......