After getting the double-edged knife, Fang Hong returned to China. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

The trip to Siberia in the Lesser Caucasus is complete.

There are no big surprises along the way, the bitter cold land, there are few people who can feed, and there are few animals that can be fed.

After returning to China, Fang Hong had a pleasant discovery, which was probably the most surprising part of the entire Russian trip.

That is the box with a double-edged knife, and the sheepskin is pasted on it, and the sheepskin does not seem to be pasted with glue, and it is estimated that there is no good fine adhesive in that era, so the sheepskin was sent, and Fang Hong was ready to take it down and re-paste it, but he didn't expect that there was a big article on the back of this sheepskin.

The above is a record of a dish made by the old Sichuan chef in the Qing Dynasty.

Although I don't know why the senior did this, there is no doubt that the recipe for another dish was left.

Fang Hong opened a new booth in the utility hall, put the box inside, and displayed the sheepskin next to it.

The name of this dish is Qingquan Tofu, and it is another tofu dish.

Some of this thing has been eliminated by history, maybe because it is really lost, in short, there is no such dish now.

After doing all this, Fang Hong arrived in County P.

This time, the format of the World Culinary Competition has been finalized, and all the semi-finished materials to be used must be made on the spot, of course, there is no time limit.

This time it was led by the Sichuan Cuisine Council Association, but since Fang Hong had decided to become the head chef, he had to do what he had to do.

First of all, to make a new Douban, you have to go to France.

This time the location is Marseille, a name that you may not have heard of, but there is a very famous name in that area, Provence.

In ancient Roman times, Provence was a state or province of the Roman Empire, famous for its lavender flowers, and this time the cooking competition was not set up in a city, but in a remote area.

Next to it is the paradise of the world's most famous Luo Bodyists.

When I arrived in Pixian, I chose not the famous factory, but found a family that made Douban by itself.

The rules of this competition can be said to be very pitiful for Sichuan cooking, because Douban can almost be said to be the soul of Sichuan cuisine, and most stir-fried dishes use Douban.

But Douban has a year, what is suitable for three months of new Douban, what is suitable for one year, what is suitable for three years, what is suitable for six years, all of which are exquisite, this time the competition is limited, those dishes that need aged Douban will be directly finished with calves, such as back to the pot meat, the longer the Douban, the purer the taste, and the Douban used for the competition is generally a six-year bean paste with a price of up to 2,000 to 8,001 catties.

A factory is only so big, not to mention those who make Douban privately, a pot of Douban is about 300 catties, covering an area of about two square meters, put it for six years, and it has to be turned over every day.

But this time, that's not possible.

It needs to be made new, and when it comes to the time of the competition, at most it can make Douban with a time limit of six months to one month, and the dishes that can be made will be eaten to death.

Moreover, in this half a year, the producer must be local throughout the whole process, and if it is made in other places and brought over, it will be considered cheating.

This cost is too big, a person, stay in France for half a year, make Douban, what kind of price do you want to ask others to agree?

There are benefits, though.

Just imagine, the whole world makes olive pulp, caviar, cheese and other big beef B goods are made on site in this place, and of course our people have to go to the best masters.

Not only watercress, but also vegetable oil? I also have to find a master to go to the scene to squeeze rape oil.

In addition to vegetable oil, there is also vinegar and soy sauce, which need to be made on site.

And soy sauce, by the end of the game, may have just been done, that is to say, there can be no mistakes, and once something goes wrong, the whole game will be useless.

In the end, Fang Hong invited a master who was hidden in the folk of P County, Wang Changlin.

There is also soy sauce, the person who is looking for by the association, it is a master chef named Lu Yao from Mianyan.

In addition, what Fang Hong needs to find the most is actually a company, there is a local company that makes seasonings, and there are powerful people in it, because some seasonings are modern products, including chicken essence, which was invented by this company.

After finding the door, they heard that they were going to France for half a year, and the other party was still unwilling, but when they heard that it was an unprecedented World Culinary Competition that needed their backing, they agreed.

At that time, Fang Hong will broadcast live, and CCTV will also do programs, so they can negotiate sponsorship.

In the end, after seeing a group of masters and the first batch of raw materials on the plane, Fang Hong was decided.

This time, I really had to write a menu myself.

I still remember that when the live broadcast first started, Fang Hong wanted to write a menu for the season, but he couldn't write anything, and he couldn't leave a single penny.

The live broadcast for such a long time has made Fang Hong understand a lot of things, and he also has some inspiration in designing the menu.

What the audience is willing to watch, Fang Hong is now very clear.

At least, earn an eyeball first, whether it is delicious or not, you have to rely on your own craftsmanship.

That game is the same format as the World Cup, so I have to enter the final, otherwise, I would be ashamed to give Master Shi Zhengliang this opportunity.

It is said that this time there are three cuisines in the country to participate, and it is best to have two domestic cuisines in the finals, so that you will win the championship, but there is not much chance.

After all, the selection is European.

When Fang Hong turned on the live broadcast again, it was rare for sailors to see Fang Hong doing a live broadcast indoors.

"Brother Gun, this time the carriage and horse expenses have been saved?"

"The end of this trip hasn't come out yet, and when I get a double-edged knife, I'm going to make a related dish, but Russia doesn't have the ingredients, so I go back to China."

"What's this time?"

"Bitter gourd stuffed meat."

"Bitter gourd stuffed meat should be an authentic Hunan dish, and my dish is called bitter gourd stuffed meat in northern Sichuan, and the method is different from bitter gourd stuffed meat."

Fang Hong took out the two-edged knife, took out the knife cone and installed it: "When you make it yourself, you can use the handle of the spoon to hollow out the bitter gourd." ”

Speaking of the word can, everyone should understand, bitter gourd is inedible, need to be hollowed out, if not cut but cut into sections, you can take out a bitter gourd segment like a bamboo knot, and the hollow part can be filled with meat.

"When you do it, the essence is the meat filling, the meat filling must be clockwise, so that the meat can be strong, add a certain amount of starch, add a little water, add egg white, add salt and a little oil, and then play well, in fact, the main step of this dish is this, after beating the meat into the bitter gourd section, and then steaming."

"The dish of bitter gourd stuffed with meat is very good for health, especially suitable for eating in summer, clearing heat and detoxifying, and preventing acne. However, there is also a disadvantage, bitter gourd has a bitter taste, and the meat is poured to the end, that is, the bitterness of bitter gourd cannot penetrate into the meat, and let the aroma be integrated into the meat filling, one thing that needs to be said is that too much salt can not be added, so that the meat is steamed out first of all, and then the salt is added, and it is easy to make the meat unpalatable. ”

The solution is to pour the juice or make a dipping dish.

Dipping the dish needs fried red oil, minced ginger, sour water, a little vinegar, a little soy sauce, add peanuts, the point is not to add sesame seeds, after adding the taste will change greatly, the smell of sesame seeds will overshadow the smell of bitter gourd.

It can be poured directly on the steamed bitter gourd, or it can be served on a special dish and eaten with dips.

The bitter gourd is green, the flesh is white and tender, and the dipping dish is red and bright, and the different combinations make the taste buds explode and the appetite is aroused.

Looking at Fang Hong, who was eating well, the sailor asked: "Brother gun, it is rumored on the Internet that you are looking for seven legendary kitchenware and tableware, isn't it?" ”

"Yes, I'm looking."

"Didn't you look for it slowly before, why did you bid directly with the price this time?"

"At the end of the year, in France, the World Culinary Competition will be held, this time the scale is unprecedented, I have agreed to represent the Sichuan cuisine competition, I hope to get the kitchen utensils of my predecessors, inherit the glory, and create a new trend."

"Phew, shameless, and create a new trend." Anyway, it's common for the live broadcast room to scare each other.

But this time Fang Hong didn't roll his eyes, didn't shrug his shoulders, and didn't compare his middle finger, but was extremely solemn: "I'm serious." ”