"According to the rules of the competition, we have an hour of preparation in advance, and we have to serve the appetizer at half past five, the side dish at six o'clock, the main course at seven o'clock, and the dessert at half past seven. It's half past four, and the appetizer is coming soon, so I'm going to use this time to set up a brazier for a barbecue. ”

Brazier barbecue, in fact, is a brazier barbecue, is the way to eat in the Daliangshan area, simulating a bonfire barbecue, but there is no open flame, but with charcoal roasted below, and the whole shelf has an eaves like a basin, so it is named brazier barbecue.

"Brother Li, the matter of charcoal is handed over to you. ”

"No problem. ”

"Old Shang, I'll leave the meat cutting to you. ”

"That's it!"

It's 4:31:18. ”

"I'm going to make it like a war if I need to. ”

"In times of peace, any international competition is a war. ”

We live in an era of unpeace, but we were born in a peaceful country, so we need to use the competition to win back the honor internationally.

And those countries in the midst of war want to get this honor back, but most of them can't.

The vast majority of competitions in the world are sports competitions, with a small number of chess and card competitions and some skill competitions.

Among all skills, whether it is a military skill competition or other technical job competitions, it is not as attractive as cooking.

Of course, if the military skills competition can be real, and then broadcast live, it is impossible to estimate the general movement, but that is unlikely, because the military, even if it is implemented in personal military literacy, there will be secrets of various countries, and it is impossible to compare, let alone broadcast live.

A brazier has been erected here, and water has begun to spread the belly over there, and fresh abalone is also being processed, which is the material for the four treasures of white steak.

"The Four Treasures of White Grill is a dish in the Manchu and Han Dynasty banquets, and it is a famous dish when it is similar to a bear's paw. ”

Fang Hong took the meat cut by Shang Yang, and then began to marinate, it takes half an hour to marinate, fifty minutes to grill, and finally there is at most ten minutes to do the plating and cutting processing, the time is quite urgent.

But more importantly, the mountain spring tofu.

It is said that it is Shanquan tofu, but it is actually bean curd, that is, the famous dish that Sichuan Chef won the special gold medal in the World Culinary Competition.

The peculiarity of this dish is that it is new on the spot, so few chefs are willing to make this dish.

Grinding beans and churning bean curd all need to be speeded up.

Fang Hong: "Look at the time, look at the time, speed up, speed up." ”

Water friends really can't help but discuss: "It looks so exciting." ”

"Just in case, I'm boiling water, and if I'm hungry, I'll make instant noodles. ”

"That tofu is freshly ground, is there enough time, Brother Gun made cold powder before, but it was used overnight. ”

"Freshly ground bean curd, time should be enough, although it is tighter. ”

Next to him, Li Yun raised his head while inserting the barbecue into bamboo strips and roasting it on the brazier: "Chef, it's five o'clock!"

It's five o'clock! I'm going to make fish.

Fang Hong pulled out the fish: "Fish food, foreigners don't eat it very well, although this is not fair to the Sichuan cuisine that we are extremely good at handling freshwater fish, but I firmly believe that even if we remove those thorny ways to eat, we can also impress the judges with fish. ”

Be sure to use grass carp and shave off the meat on both sides.

"Brother Gun, does this fish really have something to do with chrysanthemums?"

"When made, the fish will be in the shape of a chrysanthemum. ”

The scenery of this place is beautiful, and a fish in the shape of a chrysanthemum is picked up with chopsticks.

"The point is to cut the knife flower, cut diagonally and horizontally, but if you can't cut it, it will be ruined if you cut it. ”

Fang Hong began to cut, cut out the two slices of fish, and then it was dividing.

A three-catty grass carp can cut two pieces of meat, and each piece can cut out a total of five flowers.

"Brother Gun, how does this look like a chrysanthemum. ”

"Don't worry, mix the juice first. ”

In fact, the inspiration for this chrysanthemum fish should come from the braised carp, which needs to be fried, and to hang the thickener, it must be corn flour.

Fang Hong prepared the seasoning, raised another pot, warmed it over low heat, and then added a large amount of vegetable oil to the main pot.

"Vegetable oil will have a fishy smell, so it must be boiled first, and it is easy to make the oil black when frying, so lower the temperature after boiling. ”

Fang Hong pinched the cut fish fillet with two fingers, threw it into the corn flour and wrapped it, and then took it out.

"Hey, I can see the shape of a chrysanthemum, but it's still not that similar. ”

"Hanging powder is definitely not something that can be hung up once, after hanging the powder once, it will be moistened with water and then hung again. ”

After hanging the powder for the second time, Fang Hong pinched the chrysanthemum made of fish and shook it, and the shape of the whole chrysanthemum came out, the strips cut into those fish meat were very long, and continuously, and the shape was stretched up after hanging the powder, and the fish meat in the center began to spread out in all directions, like a chrysanthemum blooming, but it was still white, and after frying, it was really in the form of yellow chrysanthemum leaves.

Fang Hong placed the chrysanthemums one by one on a huge steel mesh colander: "If you want to keep the shape, you have to fry it in the pot on the steel mesh spoon, and if you throw it directly, it will definitely fall apart." ”

"Brother Gun's knife work is really a cow, and each fish is the same thickness. ”

"Of course, to form a chrysanthemum shape, there is a standard range, if it is thick, there is no flowing form, if it is thin, the flowers and leaves are not straight, I remember I ate chrysanthemum fish once in Mianyan before. ”

"It's fifty-twenty!"

"Enough!"

Fang Hong picked up the warm pot and began to stir-fry, this dish is easy to get cold because the plate is relatively empty, and it must be started before the selection begins, and all steps such as plating must be completed in a short time.

After stir-frying, Fang Hong picked up the spoon and prepared the fish to be put into the pot.

"Brother Li, you handle the plating!"

"No problem!"

Li Yun used celery to make chrysanthemum branches, two branches per plate.

"Old merchant, I've been here for juice. ”

"Ready!"

"Thirty seconds countdown!"

Generally speaking, Chinese food is covered with juice, but this time Fang Hong had to work the form to avoid the excess juice giving people a bad feeling and destroying the artistic conception, so he chose to pass the juice and then put it on the plate.

Although Li Yun put it away, it was exquisitely arranged, and Shang Yang and Fang Hong were both doing the same steps, juicing the fried chrysanthemum fish and then placing it on the plate.

On that side, the Lu Cai team has stopped.

Five plates are laid out.

It's exactly half past five!

"Both teams finished the appetizer before the time was up, and there were no penalty points. "The referee is taking notes.

The four judges on the stage are all world-famous gourmets, and it is said that three of them are likely to be Michelin reviewers, but Michelin reviewers are all unannounced visits to restaurant reviews, so their identities cannot be revealed.

After the two dishes were put on the table, the judges took a look, and the female judge of the three men and one woman turned her head to look at the flower field behind her: "Flowers?"

In the eighteenth century, chrysanthemums were introduced to France, sought after, and then spread all over the world.

The shape of the chrysanthemum is vibrant, as if it is swaying slightly in the wind, the plump leaves and tall branches give people a high-spirited feeling, and the fragrance of chrysanthemum fish and celery blends together to bring a fresh fragrance.

One of the judges ate the sweet and sour tenderloin first, nodded in satisfaction, paused again, nodded again, took a sip of water, and began to try the chrysanthemum fish.

Fang Hong was beside him: "Master Li, please." ”

Li Tiegang picked up the chopsticks and tried to eat the chrysanthemum fish, but after eating, the color changed, and finally raised his head: "Please." ”

Fang Hong tried the sweet and sour tenderloin, and after eating it, he was incredulous, and then turned around: "Old Shang, you try." ”

The old merchant also felt strange after eating it.

Fang Hong: "This?"

Li Tiegang said in a deep voice: "I'm yin!"