As a preview, there are probably two more chapters to end in the big collection.

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Fang Hong took out the beans that had been soaked overnight, and picked off the buds one by one, and the beans that had been soaked overnight basically grew or poked out, and if they were not removed, the taste would be affected.

"We have to wait for 10 hours, which is about the right time for the start of the race. ”

In the afternoon, Fang Hong and several people arrived at the venue with materials, and the Japanese players also arrived at about the same time.

Fang Hong glanced at the RB representative, and immediately narrowed his eyes slightly: "This woman!"

That's right, Fang Hong saw an acquaintance, the woman who could speak Chinese who had participated in the tasting of dishes continuously, Fang Hong thought she was a Chinese, but it turned out to be a Japanese girl.

Looks like it's called, Lulu?

In addition to her, there is Saotome Oriya and RB's chef Kazuki Yamamoto.

This woman is so tired!

Could it be that she is the one who makes sushi?

The woman bowed as soon as she saw Fang Hong: "Fang Hongjun, meet again." ”

Fang Hong pondered for a moment: "May I ask your name?"

"Iru Ono. This plump and cute woman said her full name.

"Ono Iru?" Fang Hong suddenly realized: "Ono Jiro is yours?"

"Grandpa. ”

Sure enough, the RB team invited not only Saotome, the god of tempura, but also the granddaughter of Jiro Ono, the god of sushi.

But this Ono Iru has never heard of it before, and the god of sushi once made a documentary, which did not mention this granddaughter.

Fang Hong took a deep breath: "It seems that your team has been hiding its strength for a long time. ”

"That's right, if I hadn't met you in the semi-finals earlier, I probably wouldn't have appeared. ”

On the stage, the host was introducing the competition, and Fang Hong turned his head: "Since that's the case, let's come!"

"Game on!"

There is no time to start, and this is the hallmark of international competitions in general.

In the first round of this year's competition, a judge played a big name and deliberately stayed late, and was directly kicked out of the judges' seat.

This person is a suspected Michelin judge who is rumored to be kicked out directly, unceremoniously.

You must know that Michelin judges are stipulated that they cannot admit their identity, and suspected Michelin judges who are asked and do not refute them are generally really Michelin judges.

"Let's start, old merchant, let's see how the beans are soaked. ”

"It's all right!"

On the other side, the god of tempura, Saotome Oriya, has already begun to make the oil pot.

This guy's oil is olive oil, and it's brand new, and that's what makes the difference between the two sides.

Saotome is just a two-Michelin-starred chef, and there are two more tempura chefs in RB who have a higher star than him, but he is the god of tempura, and it is not for nothing, not just as simple as the media propaganda.

This old man is very similar to the turtle immortal, he looks like a thin ordinary old man, but in fact, when cooking, he is very explosive, and he is a lustful old man.

The sushi god was also willing to let his granddaughter compete with this guy.

But I heard that Saotome has a wife, and she is a very fierce old lady.

Peanuts, peas, soybeans, and broad beans, each need to be soaked in water, but the duration of soaking is different, broad beans need to be soaked twice for 20 hours, the shortest is peanuts, just molt in water.

There is not much time for appetizers, so you need to stir the pan quickly.

"Lao Li, oil up!"

Fang Hong has prepared the old oil for many days, and it is about to be put to use.

Saotome Oriya once said on the show that she disdains a certain fast food fried chicken, and the oil has been used countless times, but it is not bright at all, there is no oil fragrance, only oil smell.

This is the difference between RB cuisine and Chinese cuisine, Chinese cuisine pays attention to heritage and mellowness. For example, old marinade, old soy sauce, old oil, old jar, everything is old, the older it is, the more flavorful it is, and it keeps flowing in, and the food essence in it is transformed into a mellow sweet fragrance, and RB didn't learn this when he was learning Chinese food, so they don't know the power of time.

Because they haven't learned, of course, the random mixing is unpalatable, so they strive for purity, which is just the opposite of this part of Chinese cuisine.

Of course, Chinese cuisine is vast and profound, and there are pure parts, and mullet fillet is the key that Fang Hong is ready to use to defeat them.

Of course, there will be a pure part of Chinese cuisine, otherwise where did the RB people learn the practice.

"Fava beans in the pot?"

Fang Hong: "Next!"

Heat the oil, drain the beans one by one, the oil pan boils rapidly, and the bubbles continue to escape.

On the other side, there was only a slight sound in Saotome's oil pot, and each food was cooked separately, one by one, halfway through, and the oil was changed and started again.

If you don't get the oil from the fish, Saotome won't use it to fry other things.

Although tempura is not very special, it is indeed a must to fry vegetable leaves, and the control of heat is not inferior to that of fried prawns.

"It's the same frying, and I don't know what the difference between the two sides is. ”

The difference, of course, is in the sauce.

Fang Hong began to stir-fry the strange icing in another pan.

As soon as he turned around, Fang Hong's expression was serious: "Old Shang, this pot of beans has been fried, pour it out!"

This is the first time this has happened.

Hu dou is very special, because his skin is very thick, after frying, fried well, it will be very crispy, and the bean paste is formed, crispy and tender, but if you fry it a little bit, you will not be able to chew.

This kind of competition is absolutely about striving for perfection.

The old merchant sweated on his forehead, colanded, poured out all the beans, and then fried them again.

The skin of the bean is the key, the skin of the peanut is different, the skin of the peanut is the biggest enemy that hinders the taste of the peanut, and it must all be placed: "Lao Li, how is the peanut skin?"

"Right now!"

"Okay, it's time to fry soybeans!"

Time is pressing, and the weird bean series are all eaten after cooling, so it must be fast.

On the other hand, Saotome fried them one by one, first to the diners and then to the judges, and when everyone had eaten it, it was the time for the appetizer to end.

And Fang Hong's side wants to make a dish at the same time and send it at the same time.

"It's winter, it's cooled faster, it's already given us help, speed up!"

"Peanuts are ready!"

"Okay?" Fang Hong: "I'll come to Peanuts!"

The icing made of sugar, salt, chili, pepper, and five-spice powder in the pot has also been fried, and the sugar must be slowly discolored with heat, and when the sugar coating is wrapped, it will become extremely crispy.

When the peanuts came out of the pot, Fang Hong put the beans aside: "Once you succeed, if you fail, you'll be done!"

That's the difficulty of this dish, because the icing has to be on a high fire, but it has to be done very quickly, once the time has passed, the sugar is paste, and if the temperature is cold, the icing is not finished and not wrapped, then the beans fail.

Under the fire, all the beans were like a pot, Fang Hong stir-fried quickly, and when the pot was turned upside down, the beans flew up more than a meter high and then fell.

Stir-fried icing, the beans fly out of the pan, cool in the air, and then fall into the pan and wrap them layer by layer, layer by layer, and finally form a thick but not clumpy skin.

This is different from the kind of commercial products that are fried in an electric pan.

The strange smell has escaped, and the diners find it strange.

Fang Hong has turned off the heat, but he is still continuing to stir-fry, this is when the sugar coating is finally finalized, there can be no excess sugar coating sticking, beans are one by one, absolutely not sticking together, and there can be no leakage.

And the god of tempura has already sent the diners together and started to make four of the judges.

Fang Hong: "Dustpan!"

"That's it!"

Fang Hong threw out all the beans in the pot, turned the dustpan up and down, and took advantage of the last cooling opportunity to shake off all the excess icing.

There are some very small fragments on the dustpan, which are all superfluous parts, harmless, but for the game of striving for the essence, it is still too redundant.

The westerly breeze blows, and the sea breeze from the Atlantic, North Sea and Mediterranean Sea mixes to make it very cold and is the key to enough time for this dish to cool down.

"Plating!"

By the time the plating is complete, the beans have all cooled.

And Saotome also did four judges' copies, each containing a small fried fish, a vegetable leaf, and a shrimp.

Fang Hong didn't give much, a few peanuts per plate, a few broad beans, and a little soybeans and peas.

Diners don't need to talk nonsense, they have already eaten, and the judges want to talk nonsense.

Fang Hong sneered, the colder the better, the colder it is, the more unpalatable the tempura.

The judges began to try, and when they ate the first strange beans, they all frowned, and then stretched.

The frown is because the strange taste is not adaptable, and then it feels crispy and feels the essence of fried food, and then it is relaxed.

However, after eating one piece, the effect of the strange taste is played.

This thing is addictive, if you eat one, you have to refill it, and no one can stop until you finish eating.

One after the other.

The more the judges ate it, the more they found the strange taste to be wonderful.

The two judges who tried tempura first were fine, and when the other two aromated tempura, the tempura was already lukewarm.

This unique Japanese cuisine, which originated in Spain and is mixed with Chinese cooking techniques, is based on fish and shrimp, and the taste of cold is self-evident.

Several judges communicated privately and finally gave the same S score.

Fang Hong looked at their faces, smiled slightly, and it was done.

This is an unwritten rule of this competition, if one dish tastes backward, but not much, the same score will be given, if the second dish continues to be in this situation, it will be lowered by one rating, and if the second and third dishes are about the same, the score will be retrieved on the third course.

The god of tempura, Saotome Oriya, was very aware of this situation, because their promotion was not as smooth as Fang Hong's, so knowing this, her face was not very good-looking.

"The second way!"

Ono Iru stepped forward and saluted at Saotome ninety degrees: "Thank you for your hard work, master, leave it to me next!"

"Hmm. ”

Ono Iru turned around and bowed to Fang Hong: "Please advise." ”

Fang Hong did not salute in return, but clasped his fists with both hands: "Be polite." ”

RB people look respectful and salute, sometimes not necessarily because of respect, such as bowing their heads and saluting, which is not considered a salute, but a provocation.

Although Fang Hong is young, as a national-level master, even if Ono Yilu's grandfather comes in person, Fang Hong is still standing and will not return the salute, this is the gap in rank.

A junior said that please give more advice, which is equivalent to asking for advice in China.

Asking for advice is provocative, and there is no need to be polite.

"Prepare the pot!"

Ono Yilu's face was solemn, because this dish is not very famous in China, it has been popular in RB for decades, and many foodies have eaten pot pork slices as the ultimate goal of life.

When Fang Hong was cutting meat slices here, a Japanese shout came from the side: "Go fish!"

Fang Hong looked sideways, stunned for a moment, and then smiled slightly: "I'm really willing." ”

"Brother Gun, what the hell is this, killing fish on the spot?"

"The world's most expensive large marine fish, bluefin tuna, is not expensive at about $2 million based on this year's market price. ”

"I'm Cao?"

"I'm Cao!"

"I, Cao!"

"I?Cao?" "I Cao?" all kinds of sailors issued four different kinds of I, expressing the same meaning.

"Tuna is the most suitable for making sushi, and it is also the most valuable material in sushi, and the price of a bluefin tuna of more than 200 kilograms is more than 10 million yuan. ”

Why is it that the sashimi and sushi industry can be in full swing, while Saotome can only hide in a residential building and open a small shop?

"They spent a lot of money in order to win Brother Gun!"

Fang Hong: "Joke, they don't do this to win me, but to advertise." Every year, the price of King of Fish soars for publicity, this time the game is broadcast live all over the world, instead of promoting it in the market, it is better to get the game to promote, I may be wrong, this one should be more than two million dollars so much. ”

In order to take this fish and send it here to advertise, I don't know which company spent a huge amount of money to do it, Fang Hong doesn't understand Japanese, and Fang Hong can't understand the advertisement on it.

"It turned out to be a show. ”

"It's good to understand. ”

Fang Hong continued to cut the tenderloin: "If two million loses to twenty pieces of pork, then it is interesting, no matter how expensive he is, it depends on their craftsmanship." ”

"The other party sent a woman, probably not to admit defeat, maybe it's a rising star. ”

"Rising stars, the people I have in my eyes all over the world, are hiding at home and watching TV. "It's been a long time since I've been famous, and it's rare to come out to compete, and if you win, the market won't rise, and if you lose, you plummet.

For example, Pascal is terrific, and he is in the top eight chefs in the Western food category, and the top seven are hiding at home and dare not come out.

And in the Chinese food circle, those bigwigs who have been famous for a long time are no longer able to do it, and they don't want to come out to compete, at the age of seventy or eighty, they are okay to be in charge, and the task of participating in the competition is too heavy and tiring.

Among the younger generation, Fang Hong really didn't find out who had much ability to compete with him, maybe the Turkish chef was one, but unfortunately he realized it too late.

Don't get tired of eating, of course, the more rigorous the game, the better, and the strange beans, although the difficulty of the pot meat slices is not high, but it is extremely balanced, so it can't be made in one pot, and it needs to be fried in batches.

Fang Hong made it for the judges, and Lao Shang and Lao Li made it for the diners.

Lao Shang Lao Li is not much inferior to Fang Hong, that is, his reputation is much weaker, and the difference between their pot meat slices and Fang Hong is not too big.

When plates of steaming hot pot slices of meat are served, diners can't wait.

They have all tried the taste of strange beans, and this time the expectations are high.

Like tempura, Iro's sushi is served one by one.

To make sushi with rice that is consistent with body temperature, the best time to eat it is within 10 seconds after it is ready, so her movements are not fast, but the person serving the food is flying.

She makes loose sushi, to put it bluntly, the fish fillet is directly placed on the rice ball, which seems to have no technical content, but in fact, the requirements for fish fillet and rice ball are higher than other sushi, and it is also a typical example of freshly made and eaten.

"There is only one possibility for her to choose this kind of sushi, and that is her hands, which are born to make sushi. ”

It's the same as making kimchi, choosing people, people with bad hands or unsuitable hands, no matter how exquisite the technology is, no matter how good the ingredients are, the kimchi will not be too delicious, but people with good hands, ordinary pickling, will be delicious.

The reason is that some people have too strong secretions, and the food that has been touched by their hands will be problematic, and these people are not naturally suitable to be chefs, because chefs often need to touch food with their hands.

Of course, if this person has extraordinary perception and can do what others can do empty-handed with gloves, then he is also capable.

"It's coming, it's coming, it's all sent to the judges. ”

Of course, the judges understand the mystery of sushi, and a few people don't say a word, they just pick it up and eat it, and the pot meat slices are very powerful in the use of pot gas.

There are not many cooking skills that can be placed for a short time after frying without cold or moisturizing, and Westerners do not understand the use of pot gas at all, and even many cuisines in Chinese cuisine do not have the word pot gas.

Foreigners can only understand that the pot gas is a kind of aroma, but they do not know the wonder of the pot gas.

After eating the sushi, several judges drank water and began to try the sliced pork of the nabe.

Tenderloin is the most difficult type of meat to make, and if you are not careful, it will be difficult to eat.

As the saying goes, cut beef horizontally and cut pig vertically, and tenderloin is pork that is rarely used cross-cut.

Generally, chefs only dare to cut strips vertically, not horizontally, but Fang Hong is different, he is very good at auxiliary materials to ensure the tenderness of meat, forcibly cutting horizontally, and making half of the meat slices that people have never tasted at all.

If you are not careful, the meat will become old and creamy, and it will become unchewable and difficult to swallow in your mouth.

However, it is also easier to absorb the flavor.

It's all about the control of the heat.

The judges began to nod their heads after trying, and the RB team looked disappointed, tempura and sushi were already the best they could do.

The two different tastes of tuna's sashimi and sushi's sushi are not awarded extra points by the judges.

Because the taste of the pot meat slices is the king of taste!

There are many ways to make sliced pork in the pot, and the ingredients are changed according to the season, and the mushrooms are used in winter, and sometimes winter bamboo shoots are used.

The bamboo shoots are crisp and tender, the meat is crisp and tender, and the pot is crisp and tender. The combination of three completely different crisps and tenderness is far better than raw food.

Throughout the world's cuisine, there is only one reason for raw food, and that is to ensure the taste, and daring to destroy and then reshape the taste of food is the unique skill of Chinese cuisine.

For example, the rice has a crisp and tender texture, which is something that people in other countries cannot understand.

"It's all the same S. ”

Fang Hong smiled, looked back at Yamamoto Kazuki, finally this guy, as a chef, two of the four dishes were done by others, and he was embarrassed.

There are 32 teams in the entire competition, and this is the only one that is so cheeky.

"Master Fang Hong, please give me a lot of advice!"

Fang Hong waved his hand: "No problem, I'll teach you a trick." ”

"Huh?" From the beginning of the game to the present, there are not many people who can pose a threat to Fang Hong, and they are basically crushed, but what makes Fang Hong treat him so rudely is also the only one.

To tell the truth, Fang Hong looks down on him, he is really better than his cooking skills, the old businessman Lao Li or Master Uncle and Master Shi Zhengliang have any apprentice, and they will crush this Yamamoto Kazuki.

It seems that this guy should belong to a large restaurant group in RB, and he has hired a bunch of people to help out.

RB has been able to get to this point, and Saotome Oriya has a much bigger role than him. However, he is a famous chef, and he has gained fame.

"Okay! ”

Fang Hong took out the mullet: "I saw a video of a R ingredient chef making sashimi on the Internet, which was liked by many people, and what I want to tell you is that you can't graduate at that level at New Oriental." ”

Putting the mullet on the table, Fang Hong picked up the rarely used sharp knife, slashed lightly from the head and neck, stabbed the sharp knife into the body of the fish, and then pulled it horizontally, then turned over the knife and continued to pull it without taking it out, and then broke the head of the fish, and took out a piece of something in the belly of the fish.

The whole fish was not broken, only one cut was made, Fang Hong didn't touch the fish organs, he separated the fish bones from the fish meat, and then pulled out the fish bones whole.

The remaining mullet has no spines at all, and only meat remains.

This is also due to the mullet itself, if it is a silver carp or something, even if the fish bones are removed, more than 100 scattered spines can be left.

In fact, the trick of removing fish bones is not used very often, and it is probably only used by top chefs when making fish fillets, because usually chopped fish pieces are bone-in.

With Fang Hong's knife work, he can chop a fish with hundreds of knives in a row, and open a fish fillet peacock tail that is so complex that it is difficult to count.

On the other side, Kazuki Yamamoto had just put a piece of beef on the table, and before he used the knife, he also wanted to slice it thin and use it as a barbecue.

It's okay not to see the beef, but it's angry when you see it.

Fang Hong bought a small ranch in Utah, and saw that cattle were going to be produced this year, but because of mad cow disease, the import of beef from the United States and Japan was banned across the country, and Fang Hong's ranch was in a loss.

And Fang Hong's friend ran to help him manage the ranch, thinking that he was going to make a lot of money, but he didn't get a penny.

That buddy's salary for three years was nearly half of the value of the ranch, and Fang Hong didn't stop doing it and gave him the ranch.

The other party began to cut beef, and Fang Hong also began to slice fish, and the technique was extremely fast.

Western food chefs use more than a dozen kinds of knives, but they can't do one kind of skill, while Chinese chefs only use two knives, one chopping and one cutting, if it is not the trouble of sharpening knives, one knife is enough, Fang Hong processed fish quickly, almost one a minute, and processed six mullets in a short time, all of which only left slices.

Generally, to make mullet fillets, you need to have a little thickness, but Fang Hong didn't want it to be cooked for a long time this time, so he cut it very thinly, because the texture is properly controlled, and the knife is fast, the fish skin that is very easy to break is neatly attached to the fish fillet, and each fish fillet has fish skin.

"Soup!"

The fish bones are not taken for free, but the back should be chopped open, fried in oil with the fish head, and then stewed in the soup, and the stewed soup will be snow-white.

There are three main points in making fish fillets, first, if the taste comes from fish fillets, then there is no sense of layering and it is very weak, so it is necessary to use fish heads and bones to make soup.

The second point is that the fish fillet needs to be hung with flour to ensure a tender taste.

Third, don't do it broken, broken is an extremely annoying thing, before the chopsticks, there is a piece of fish fillet is broken, which means that the chef's skills are not at home.

The aroma of barbecue came out, and the aroma of fish soup lingered over the entire venue.

Fang Hong glanced at it and looked at the color of the barbecue, this guy can't make a profit, Genghis Khan is not like this.

However, in order to ensure that he was not easily abused, Fang Hong did not choose dishes from other cuisines, otherwise a roasted recipe would not abuse him to death.

Fang Hong also didn't guess that the other party would take out the barbecue and make a desperate bet, so he had this mullet fillet, but it didn't matter.

Time passed minute by minute, it was already completely dark, and the diners could wait, after all, eating the dishes made by the two masters was already worth the cost of time.

Fang Hong did not serve the dish this time, but after boiling the fish soup, he began to scald the fish fillets with a colander spoon, put it in the pot for ten seconds, raise the spoon, and then go down for another ten seconds, and then get up again, a total of three times.

As the saying goes, the quick-fired tofu slow-fired fish is not suitable in Sichuan, because whether it is sauerkraut fish, boiled fish or mullet fillet, it is all made in seconds.

I remember when I was in college, Fang Hong and his classmates went to eat self-service fish hot pot, two tables of people, one pot of one pot, and the other table called the boss to fish.

Wait for the fish on the other table to finish, this table is finished again, the Sichuan fish pays attention to a tender, the world's martial arts are invincible, only fast and unbreakable.

That's it!

The small soup bowls are put away one by one, and the mullet fillets are multiplied one by one.

Eating is like this, the amount given is too large, the more you eat, the more you feel tasteless, and you can only taste less to let them savor it, a bowl of three slices, no more.

"Serve!"

"It's coming!"

However, Fang Hong still served it to the diners first, and the judges postponed.

After all, mullet fillets are not scalded for dozens of people with a single sweep.

On the other side, Genghis Khan was a little better, it was made at the same time, so the judges took the lead in eating the barbecue.

This is a reversal, for the first time, the Japanese side, which is known for its finesse, is ready to serve at the same time, while the Chinese side, which is known for its centralized meal system, is a little slower.

This Yamamoto Kazuki, although he is not a master among masters, he is a real master, and the taste made by Genghis Khan is very good, ensuring the taste of beef, and it is also very flavorful, which is very rare.

However, compared to mullet fillets that only pursue a tender word, it is much worse.

Isn't it to pursue purity, let you see what it means to be pure, pure fish, nothing, sorry, no ingredients.

Fang Hong uses super thin slices, plus there are no fish bones, so that the mullet fillets themselves do not have much fishy smell, and the fish soup that keeps simmering is the secret of transforming the fishy smell into umami, so the mullet fillets without salt are not added to the whole pot without any ingredients.

After doing this, Fang Hong wiped his hands on the sweat towel around his waist, and then stood up with his hands behind his back.

Diners' responses have been mixed.

Because he is not used to hot food, one diner feels hot at the first bite, but before he can chew, the fillet has already melted in his mouth and he swallows it directly.

A smell of umami rushed to the brain: "This ......"

"Amazing cooking!"

After the judges tasted Genghis Khan, they got mullet fillet, a bite of mullet soup, which can only be regarded as a good product, not the best.

After all, there are no seasonings.

But when the judges started eating the fillet, they were stunned.

This pure umami and aroma bring the ingredients themselves to the extreme, without any added taste, very simple, but complex and indescribable.

Don't think that a single ingredient can't be made to meet the taste, the fish bone and fish head fillet itself is three different flavors, otherwise there will not be so many differences in practice, the three are one, and the aroma is indescribable.

"This!"

"Really ......"

"It's delicious!" But although the judges were surprised, they didn't express too much and pretended to be calm.

But the superior and inferior are immediately separated.

"Mullet fillet, S+, Genghis Khan A. ”

A whole level is missing.

The winner has been decided, and this is not the role of one dish of mullet fillet, but the comprehensive consideration of the first three dishes.

It is simply impossible for the Japanese side to regain the rating of OnePlus on desserts.

When Fang Hong heard the answer, he smiled slightly and began to make the last dish, which was dessert.

Kazuki Yamamoto himself is not particularly good at Genghis Khan, but he is very good at pastries: "Even if you are familiar with the whole situation, you have to find the face of a dish." ”

Many people in China are very familiar with this thing, because it can be packaged and stored for a period of time, which is suitable for sale.

However, just as people in China eat zongzi and moon cakes, the more they eat, the more they don't want to eat them, the same is true of wagashi, which is not as popular as imagined in RB China.

The most popular dessert in the world is still hard candy.

And Fang Hong, looking for a lot of information, finally decided to make a dessert peach slice paste, but this dish is not a simple peach slice paste, but added Qingtuan.

Qingtuan, the ancestor of Heguo.

There are always people on the Internet who show off the Japanese fruit, and in fact, the Japanese fruit has evolved from the Youth League in its entirety.

It's just that there are too many styles of domestic pastries, and it is rare to catch a toss and turn, RB belongs to the island country, and there is a lack of materials in history, so the fruit has developed very rapidly.

However, what Fang Hong wants to do is not an ordinary Youth League, but to use Ye Erba's methods to do it.

When Waguo evolves to this point, other ingredients will also be added, and peach slice paste can give Qingtuan Yeerba a new level, which is just right to deal with Waguo.

"Brother Gun, what is this?"

"Qingtuan, it's not enough, I need to use Ye Erba's practice. ”

"What is the Youth League?"

Qingtuan is only available in Jiangnan, and it is no longer popular to eat this in Jiangnan, and only locals in Jiangnan eat it in spring: "Qingtuan is a Jiangnan pastry, and Ye'erba is a Sichuan pastry, which is only famous in a small area." ”

There is also a problem with Chinese pastries, the pastries are delicious between places, and there is a huge gap between them, which is difficult to pass across regions, except for a small number of commemorative things such as moon cakes, which are rarely popular in the country.

Historically, zongzi, moon cakes and other things were kept throughout the country because different dynasties respected different festivals.

There are only so many historical dynasties, plus things that have been lost, so there are not many national pastries.

Every time Fang Hong saw someone on the Internet asking why there were no good pastries in China, he scoffed.

It's not that there are no good pastries at home, it's that you stare at foreign countries, your knowledge is too short, and you haven't seen the world.

Whether it is Qingtuan or Yeerba, they are all freshly eaten pastries, and they all have the foundation of being popular in the country, and they are just one pusher.

However, some merchants are also neurotic, making all kinds of inexplicable flavors, so that everyone has prejudice against some pastries.

For example, five-kernel moon cakes are not difficult to eat at all, and the merchants deliberately make that comparison for the sake of the shelf life, which is a natural synthetic preservative, and no one can eat it.

The practice of Ye'erba is steamed with green leaves, while the practice of Qingtuan uses wormwood.

Fang Hong's recipe is wormwood and mystery, and then steamed with green leaves.

Qingtuan has a very bad place, although it is not sticky to the teeth, but it is easy to deform, and Ye Erba because it is wrapped in ballet leaves or orange leaves steamed, it overcomes the problem of deformation, itself is soft and glutinous, but it can be shaped, plus a piece of peach slice paste is placed, adding a sweetness, and compound aroma.

Of course, for Chinese people, Qingtuan and Ye'erba are enough, but foreigners have a heavy taste, and there is no way to do more sugar, so there is this peach slice paste.

And Japanese Japanese sweets are also in full swing.

The two things made by the two sides are very similar, because the Youth League is the ancestor.

"This Fang Hong is also proficient in pastry?"

Not only West pastry, but also Chinese pastry Fang Hong, because the most important quality of a domestic chef is a wide range of knowledge, just the chef assessment, it is necessary to be proficient in one department and the other, and the dishes that can be met are not what foreign chefs can imagine.

This is something that can only be done with practice day and night.

Some chefs are very famous, cook well, and know a lot, but because one or two dishes have been stuck and cannot meet the standards, they cannot meet the requirements of the chef assessment, and there are so few chefs at the level of first-class chefs.

In other words, every chef of this level comes out with a well-versed existence.

Not to mention that Fang Hong is the only young chef with a national name.

"Damn!"

Fang Hong glanced at Yamamoto Kazuki: "Little pitiful, my mentality has collapsed." ”

Every time he encounters the same ingredients to cook, Fang Hong will crush his opponent, and it is not for nothing.

Because there are many choices, it is amazing.

The aroma comes out, and the cold eating of oriental pastries and western pastries is very different.

Although there are also ways to eat caramel in the West, in general, they are cold snacks that have never been seen before, while Eastern pastries can be eaten from the time they are made hot until they get cold.

Serve separately on both sides.

Westerners are more sensitive to taste than to the East, so they know very well that the two things are very similar.

On this basis, there is no need for any hesitation at all.

The judges ate one bite at a time, and immediately gave a score after eating: "Peach slice paste S, and fruit A, in the second semi-final of this Food World Cup, the Chinese Sichuan cuisine team won, and in the final on December 23, the two sides will be the French Burgundy team VS the Chinese Sichuan cuisine team." ”

Pascal, who had been standing in the viewing area watching the excitement, got up and stared at Fang Hong, how many years ago, he lost to Fang Shaowu, and now, he didn't want to lose to Fang Shaowu's son again.

And Fang Hong is simple, inheriting the family business, inheriting the undefeated record of various masters of Sichuan Kitchen in international competitions, and continuing to win the first place, it's as simple as that.

"After a two-day break, the final will be held on December 23!"

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