On one side there are biscuits, and on the other side there are dishes that I don't know what they are, and of course the judges are looking forward to dishes that they don't know what they are.

Fang Hong picked up a watermelon, raised the knife in his hand, and cut off the two ends of the watermelon oval, and then the kitchen knife flew in his hand, peeling off all the watermelon skins, and the inner flesh of a watermelon was taken out in thirty seconds.

"I'm Cao, and this kind of operation?"

"Old merchant, you come." To carve a mountain out of watermelon, of course, it is not so easy to carve, and three people have to work at the same time to complete it.

Fang Hong is processing the prawns on the side, leaving the shrimp head to shell, removing the shrimp line, and then using a knife to slice the shrimp horizontally a few times, so that the shrimp meat continues, but it opens from the back.

Just as Fang Hong was about to take the next step, the old merchant walked over with a half-carved watermelon: "Look. ”

Fang Hong glanced at the watermelon, and was angry: "Grass, profiteer!" ”

Originally, Fang Hong wanted to buy a watermelon without seeds, and this watermelon has a lot of seeds, and the outside is very crisp, of course, the sweeter the better, the more sandy the more refreshing, the more crisp it is, the more raw.

When you knock a watermelon, as long as the innermost part is sandy, it will pop, but you can't tell if the outside is also sandy.

This is the reason for the variety.

Watermelons are all purchased locally, and watermelons can't be imported from China, but I didn't expect this kind of thing to happen.

"Brother Gun, what's wrong?"

"I bought a watermelon in France and said it was seedless, but it turned out that there were seeds in it." Profiteers are everywhere, and it would be abnormal if there are no profiteers in a capitalist society.

But Fang Hong often didn't expect that there was a problem with the protagonist of a dish.

"What should I do?" Lao Li asked.

Fang Hong was annoyed: "What else can I do, dig the ball." ”

Since the outside can't be used, there is no point in carving, and digging the inner sand directly into the ball is the only way.

"What should I do?" Old Shang: "Is there not enough materials now?" ”

Fang Hong: "There's no way, give enough of the judges' shares, and give them to the diners, so there will be less plating." ”

Since it is digging balls, there is no need to deal with it in a hurry, and the ingredients must be processed first.

Fang Hong added the bean paste to the slightly heated oil, slowly stir-fried the seasoning, added a little sweet noodle sauce, and stir-fried slowly over low heat.

"Stir-fried bean paste must be on low heat, because under high heat, the bean paste is easy to paste, and when it is pasted, it is bitter."

And the sweet noodle sauce also needs to be on low heat, if the heat is high, the paste is faster than the bean paste, and it needs to be stir-fried constantly, once you stop stir-frying, it will definitely be paste.

Add some chopped peppers and tempeh to make the sauce.

On the other side, Lao Li opened several durians, and then tried a little: "Durian is no problem." ”

"If there is a problem with durian, Lao Tzu will bring someone to his store tomorrow and smash it." Fang Hong is still worried about the watermelon.

In any case, the fruits of different seasons are very expensive fruits, the best are shipped from the southern hemisphere, and the almost ones are produced in greenhouses, but although Europe is still quite wide, the population is also extremely dense, and there are not many fruits planted, and greenhouses are a little rarer, and they say that these fruits are sent from the southern hemisphere.

Watermelons have changed many varieties in the last 300 years, and they are all forcibly cultivated.

In the oil painting three hundred years ago, watermelons and durians are very similar, the inner husks are one by one, separated by thick skins, and the skins form many independent small atria inside, with only a few inner husks inside.

It was only 200 years ago that the iconic vertical lines of the watermelon's outer skin appeared, and the inner flesh of the watermelon was joined together.

A hundred years ago, the watermelon peel became a thin skin without atrium protrusions, and the inner hull became a sphere for the first time.

It wasn't until more than a decade ago that seedless watermelons appeared.

Inevitates sometimes appear in some products, and it is normal to have children, and it is normal for those who are unlucky to encounter serious atavism, and it is normal to cut the inner flesh with a knife.

Maybe in 200 years, durian will have the same internal structure as it is now.

"It's all right here, you guys start making cream."

It's said to be cream, but it's just too lazy to take a name, that is, milk, durian and celery are beaten together into a liquid, and the whole liquid finally forms a slightly yellowish milky white, which looks very similar to cream, and the taste is also very similar to cream, the only difference is that it will not be greasy.

"Shred the watermelon skin."

"No problem!"

Several people started work together, and it was very fast.

Fang Hong took a look: "Then you start digging watermelon balls, and I start frying shrimp balls." ”

Many people outside the industry say shrimp balls shrimp balls, but they don't know what shrimp balls should look like.

The most seen should be the shrimp balls of a Western-style fast food restaurant, wrapped in shrimp with a thick layer of things that I don't know what it is, the first taste is good, and then eat, you will find that first of all, the oil is infiltrated inside, and the taste of the oil is very disgusting, and secondly, the shrimp is not fried thoroughly, if the shrimp is fried thoroughly, the thick layer wrapped outside will be paste.

How could this kind of thing be shrimp balls.

The shrimp ball method is actually very simple, and it is not troublesome to cut the back of the shrimp a few times, and the shrimp meat is rolled up on both sides, and it is naturally spread out.

How can a ring be called a ball, of course, it must be spread out and spread out over a large area to be a ball.

"When frying shrimp balls, knead the tail and head of the shrimp together with your hands, and then hold them gently in the hot oil with your hands to achieve the effect of shaping."

Shrimp balls with blended breadcrumbs will set when they come into contact with oil.

Because the shrimp meat has been cut, if you go directly to the pot, you don't know what ugly shape it will roll into, so you can hold the shrimp balls in the pot with your hands, so you have to do two things, the first is that you can't have excess water, unless you want to be splashed with oil, and the second is not to be afraid, it must be low.

The higher the food is thrown into the pan, the greater the probability of the oil spilling, and the lower it is, the less it will splash.

Therefore, the more scared you are, the more you will be hurt by the oil, but if you are not afraid, you will not have a problem lowering a little.

When frying something else, it's the same.

Just like fried fritters, the batter will be shaped when it comes into contact with the oil, and the shape of the shrimp balls will be set.

When set, the shrimp is not cooked, because what is cooked is only the outer batter shell.

Next up is the oil explosion.

"Like the fried prawns in the Modu Benbang, the fried shrimp balls are extremely particular about the heat, and the control of time is harsh to the time calculation in seconds, one more second to get old, and one second less to not be brittle." It depends on the quality of the chef himself.

All the shaped shrimp balls are put into the pot, and the oil pot boils instantly.

A minute, a second, no more, no less.

"Is it chilled?"

"That's it!"

"Start plating!"

The shrimp are out of the pot, the chilled watermelon balls are stacked into the shape of a mountain tower, the durian milk is poured from above, and the teacups are placed next to it, each teacup is put into a shrimp ball, the shrimp head is exposed, the shredded watermelon skin is put in, and the finished sauce is drizzled.

To be precise, it's not a dessert, it's a snack.

The watermelon is sweet and refreshing, the durian milk is silky and smooth, the shrimp balls are crisp and tender, and the watermelon skin is refreshing.

"It's done!"

Visually, in the middle of this dish is a red peak that is still smoking, and on top is snow-white milk, if it is a carved red mountain, the effect is better, but it is a pity that it was pitted by profiteers.

And on the outside is the shrimp in the teacup, which is antique, and it is very in line with the habit of Westerners to divide meals, one cup per person.

However, due to the lack of materials, the dishes on the diner's side are relatively simple, and each table is a small tower made of four shrimp balls......

The chubby judge looked at the dish and raised his eyebrows: "It's the first time I've seen meat desserts." ”

"The best thing about Sichuan chefs is mixing flavors, bringing together the tastes of different foods on one plate, and the taste is very different." It's winter, and if it's summer, Fang Hong can also choose from a lot of different snacks.

In comparison, cookies are quite ordinary.

And the weakness of the carnivorous Kenyan team is desserts.

"Try this shrimp ball."

"Well, oh, it's so refreshing, this sauce is not spicy, but a little sweet, with a slight hint of chili, which goes well with the shrimp balls."

"I prefer this watermelon, this white juice is made of durian, the fragrance of milk and durian is very strong, plus the taste of watermelon, it is really good to match."

"He is worthy of being a Sichuan chef who is good at complex tastes."

Fang Hong wiped his sweat, fortunately he moved back, but he didn't expect that in this game, he almost capsized in the gutter.

One of the judges took out a star: "I decided to give shrimp ball Red Mountain a star." ”

"It's a pity that my star is used up, so I can only give it S+."

As soon as these words came out, there was no suspense.

In this game, after a lot of hard work, the Chinese Sichuan cuisine team won!

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