As soon as he finished saying this, Er Fat glanced at the arena, and then suddenly nudged the young man with a handful of eyes, and said, "Hey, look at the arena, the master of the Hengyuan Hotel, the speed of rolling dumpling wrappers is simply amazing." ”

In the Tournament Zone

Li Maoren has already chopped nine sections of shrimp puree, mixed pork and fresh bamboo shoots, added seasonings, carefully adjusted the taste of the filling, and began to roll out the dumpling skin.

Thorn, sting, stinging—

Kneading the dough into long strips and cutting it into a short section, Li Maoren picked up a small wooden rolling stick and rolled it out quickly.

Brush! Brush!

The small rolling stick rolled neatly, and the dough on his hand spun rapidly.

The whole action was done in one go, and almost before I could see the whole process clearly, an extremely thin dough was born on Li Maoren's hand.

The dough is rolled out thinly, nicely and quickly.

The onlookers were dizzying, very enjoyable, and shouted again and again.

Even Sachiko Nohara in the judges' seat couldn't help but burst out in Japanese, and excitedly said, "Dead dog one (so powerful)"

Although Mr. Li of the Hengyuan Hotel in the judges' seat does not know much Japanese, he can still understand the sentence 'dead dog one' in Nohara Sachiko's mouth.

It seems that there is basically no suspense in this first game, Mr. Li looked proud, and glanced meaningfully at Mr. Chen next to the seat:

Chen Xiaoyan, you are still tender when you fight with me, the chefs under Lao Tzu don't have a bad bag, and all of them are good at cooking!

Mr. Li's heartfelt words turned into a sharp sword through his eyes and pierced Mr. Chen's chest.

Mr. Chen naturally felt the smug look on Mr. Li's face.

However, in the cooking competition, the focus is on the taste of food!

If the taste is not good, no matter how much you show off your skills, it will not help, not only will it not add points, but it will appear grandiose and flashy laughing stock.

Wait for the slap in the face!

Mr. Chen thought silently in his heart, and no longer paid attention to Mr. Li's smug expression.

Yang Huaizhong really didn't show off his skills, he made steamed treasure fish with down-to-earth and attentive cooking.

He's done most of the work, just waiting for the steamed turbot fish on the steamer rack to be steamed, and then he can make a simple sauce with fresh oil and tempeh.

Ping Pong

The steaming heat carries the fresh aroma of the treasure fish, and it is fragrant everywhere.

The treasure fish itself inhabits the sandy bottom of the shallow sea, in addition to the delicate flesh and no impurities in the body, its fishy smell is not heavy, and the fresh smell is a must, through the steam can maintain the original flavor of the treasure fish, and stimulate the most wonderful fragrance of the treasure fish.

The five Japanese benzene judges on the stage couldn't help but close their eyes and smell the aroma at the same time, with expressions of enjoyment.

Bai Xiaobai's nose sitting in the rest area is very sensitive, and he can smell the smell of steamed fish from a distance.

Chef Yang is worthy of being the head chef of Haochuang, and the semi-finished product of the steamed treasure fish he made is already fragrant, straight to the tip of Bai Xiaobai's nose, just smelling this fragrance, his stomach is hungry again.

On the other hand, Li Maoren had already rolled out the dumpling wrappers, and he quickly made shrimp dumplings.

Add the filling to the center of the dumpling wrapper, hold it firmly and lightly in your hand, and then pinch the upper folds along the edge of the skin.

Li Maoren's method of pinching shrimp dumplings is not particularly different from ordinary dumpling methods, but the shrimp dumplings presented in the end are bow-shaped curvature, and I don't know what the meaning is.

Ping Pong

Li Maoren wrapped the shrimp dumplings, also put them on the steaming drawer, and began to steam the shrimp dumplings.

In the first game, Yang Huaizhong and Li Maoren both used the steaming method to cook food, and the taste was also to cater to the lightness of the Japanese benzene diet as much as possible.

The cooking methods of Chinese cuisine include boiling, steaming, roasting, stewing, burning, frying, stir-frying, stewing, stewing, etc., among which stir-frying is a unique means of Chinese cuisine.

Steaming is also a very special cooking method, which refers to the process of putting seasoned ingredients in special utensils and putting them in a steamer to use steam to mature.

Among all the countries that use steam for cooking, Huaxia is undoubtedly the first to open a new river in the world.

It is rumored that as early as more than 10,000 years ago in the Yanhuang period, the Chinese ancestors already knew how to use steam to steam food, and after tasting the fresh and tender taste of steamed vegetables, they passed down this cooking method from generation to generation and has been passed down to the present.

Today, the cooking method of steaming has long run through the entire Chinese food system and has become an indispensable means for Chinese people to cook food.

According to the different ingredients and the degree of heat, the steaming method can be divided into three types: fierce steaming, medium steaming and slow steaming.

Yang Huaizhong's steamed treasure fish, in order to not only steam the fish, but also maintain the most important freshness of the fish, so it is steamed over medium heat.

In order to lock the deliciousness of the filling tightly in the thin skin, Li Maoren's shrimp dumplings are steamed without steaming for too long to lose the deliciousness, so the steaming method is to steam them over a fierce fire.

Ping Pong

In the competition area, both steamers emitted the sound of steam rising at the same time, and both entered the final stage.

As the clock ticked by, there was not much left until the deadline for the game.

Yang Huaizhong's treasure fish was steamed first, he took out the steamed fish fish plate, discarded the ginger shreds and green onions in the plate, and poured out the water oozing from the steamed fish.

Place the freshly chopped green onions and shredded red pepper evenly on the fish.

Yang Huaizhong heated the pot again, boiled eighty percent hot oil, and poured it on the green onions and peppers.

Zizizizi!

The turbot fish drizzled with hot oil emits a pleasant stinging sound, while an incomparable fragrance spreads around.

Yang Huaizhong took advantage of the residual temperature of the pot where the oil was burned just now, added an appropriate amount of steamed fish and black beans, added a small amount of water after stir-frying, and concentrated it into steamed fish and soy sauce oil water.

Slowly pour the hot soy sauce water along the edge of the steamed fish plate, and finally wrap the appropriate amount of coriander around the fish plate.

By the time the deadline for the contest arrived, the two contestants had already finished their dishes and written the names of their dishes on stands.

What Yang Huaizhong wrote was: Steamed treasure fish.

What Li Maoren wrote was: crystal steamed dumplings.

The hostess on the stage solemnly announced, "The first cooking showdown, the time for the competition is up." Ask our staff to serve the food and our judges will taste it and score it. To repeat, the five judges have five stars in their hands, giving 1-5 stars to the contestants, and there is the existence of half a star. Whichever player gets the most Stars wins, the hotel to which they belong wins a round. ”

The hostess briefly repeated the introduction of the scoring criteria at the same time.

Two female staff members wearing red cheongsam dresses have already served two delicacies with high pot lids to the judges' seats.

When the lid of the pot is opened, the steam fills out.

The hostess used chopsticks to distribute the food plates to the judges, and it was divided into seven portions. Among them, Mr. Chen and Mr. Li only have the right to taste the food as spectators, but have no right to score.

In the first game, the two contestants completed almost at the same time, but Yang Huaizhong was a little faster, and he finished serving, and Li Maoren's shrimp dumplings had just been steamed.

Therefore, in accordance with the regulations, the judges took the lead in tasting Yang Huaizhong's steamed treasure fish.

Bai Xiaobai sat in the rest area, playing Protective Radish 2 while waiting for the scoring results.

The first game was not his game after all, so he couldn't talk about how nervous he was, but after all, he belonged to the same team, and he still cared about the scoring results.

What makes people a little puzzled is that after tasting the steamed turbot, the five Japanese benzene judges did not show much surprise expressions, and their faces were very calm.

Judging by the reaction of their expressions, it seems that the judges are not particularly satisfied with this delicacy.