Chen Xiaohai, Audley, and Panasonic Daming are three chefs. Pen % fun % Pavilion www.biquge.info

As the three judges had expected, Audley opted for a cabbage salad.

It can be said that on a top global food program such as World Cuisine, the dish chosen is cabbage salad, which is obviously at a disadvantage. Vegetable salad, too restrictive. But Audley is called a genius who controls vegetables, how can it be so simple.

The cabbage and purple cabbage he chose are the freshest, the cabbage is green and tender, milky white, extremely fresh, rich in vitamins and minerals. The situation of red cabbage is not much different. Such cabbage and purple cabbage are sweet and delicious when eaten raw.

Audley did not choose to cook in a hurry, but processed the sauce.

Cabbage salad, choosing the best and freshest cabbage, red cabbage is an important step, and there is another step that is the processing of the sauce. Different sauces lead to different flavors.

As a top-notch chef, there's no problem making salad dressings. Audley's first step is to make the salad dressing.

Panasonic Daming also started, and his choice was not the boiled cabbage that Ye Haolong guessed, but the shredded cabbage that was very common in Huaxia.

Shredded cabbage is not a famous dish, but it is a dish that is very popular. Most restaurants and shops will have shredded cabbage, which can be mainly spicy or oily, both of which have their own wonders.

A bunch of materials were placed on the table, and the work began.

Chen Xiaohai weighed the cabbage in his hand, and he already had a method in his heart. Boiled cabbage, there are seven or eight ways to make cabbage in the Treasure Book of the God of Food. One of the methods of blazing made Chen Xiaohai like it a lot.

It is recorded in the Treasure Book of the God of Food.

The most important thing in the recipe of boiled cabbage is the boiled soup. The boiled soup stock is not ordinary boiled water, but a specially made broth.

Three chefs do it.

The three cameras face the three chefs, and the expressions on their faces and the movements of their hands are clear. Naturally, a camera was transferred to the side of the jury, and the jury's evaluation was accepted.

Charlister smiled and said: "Chef Audley is worthy of being called a genius in controlling vegetables, and the cabbage and purple cabbage he chooses are the freshest, rich in vitamins and trace elements, and are excellent for the body. ”

Ye Haolong said: "Huh? Panasonic Daming chose to tear cabbage. This dish is very common in China, but it is not common in Japan, and it is really exciting to see if Chef Panasonic can make this dish well. ”

The eldest grandson said: "Chef Matsushita is best at stir-frying, which is not common among Japanese chefs. Shredded cabbage, compared to boiled cabbage, is indeed the most suitable dish for him. ”

The host smiled: "What do the three of you think of Chef Chen?" “

The eldest grandson Buluo glanced at Chen Xiaohai's actions and said: "Chef Chen should make boiled cabbage, and the cabbage he chose is also good, but there is still a certain gap with Chef Audley and Chef Panasonic." ”

"Whether it is cabbage salad or boiled cabbage, there are great requirements for the freshness and freshness of the cabbage itself. If the cabbage itself is inferior, then the dish has already been lost. ”

Ye Haolong said: "What Mr. Changsun said is not wrong, boiled cabbage has extremely high requirements for cabbage. Secondly, it is the boiled soup, and the soup stock chosen by ordinary families and restaurants is ordinary boiling water, just add some seasonings. These are just the taste of spices and some cabbage. Some high-end hotels choose different soup stocks, using stock. ”

"There are many kinds of dashi, including seafood dashi, bone dashi, herbal dashi, and so on. The taste of different broths will vary with cabbage. I don't know what kind of broth this Chef Chen chose. ”

Charlister said: "I have also heard of the soup stock of Huaxia Kingdom, and some of the top soup stocks have been handed down from a long time ago. Take some of the soup base and add it to the new soup. The dishes made with some secret broth are extremely delicious. But he's just a kid, where can he understand the secret broth. “

……

Chen Xiaohai, Audley, and Matsushita Daming could also hear the words of the three judges, but all three of them were concentrating on making the dishes in their hands.

A chef.

A top chef.

Able to maintain concentration in any situation, and to maintain a devotion to food.

In their hearts, there is only the food in front of them.

Audley almost finished the salad dressing, milky white salad dressing, sticky but not thick, giving a special beauty. If you smell it closely, you can smell the faint sweetness of the salad dressing, and you don't know what kind of ingredients Audley used.

The salad dressing was almost finished, but Audley did not continue, but chose to treat the cabbage and red cabbage, cutting them into strips, each of which was almost the same width. Extremely high knife work.

Matsushita chose shredded cabbage, and one of his ingredients was pork. This is not ordinary pork, but premium pork, and the choice is excellent taste of pork belly, fat and lean.

Handle the corresponding things, dried chilies, garlic, ginger, etc., and then stir-fry.

Chen Xiaohai, the production is naturally as Ye Haolong said, the soup stock.

An auxiliary ingredient commonly used in cooking, usually referred to chicken soup in the past, after a long time of boiling, the soup is left behind, used to cook other dishes, in the cooking process instead of water, added to the dish or soup, the purpose is to enhance the freshness, make the taste more intense.

Stock is one of the most commonly used adjuncts in cooking. There are many ways to make stock, both meat and vegetarian, mainly chicken stock, pig stock, beef stock, fish stock, vegetable stock, etc.

When cooking, where water needs to be added, it is replaced with stock, and the dish will be more delicious and fragrant. As the saying goes: "No chicken is not fresh, no duck is not fragrant, no skin is not thick, no belly is not white." ”

Lu cuisine is known for its freshness, crispness and tenderness, freshness is the first, and stock is the source of the umami of Lu cuisine. "Make good use of broth, 'no soup is not a dish'" is the distinctive feature of Shandong cuisine. There are two types of soup stock of Lu cuisine: milk soup and clear soup. The milk soup is made of old hens, old ducks, pigeons, pork bones, etc. as the main materials, and the taste is mellow; The clear soup is processed on the basis of the milk soup through many "whistle-clearing" processes, and is characterized by the fact that the soup is clear to the bottom and delicious.

At that time, the god of food stayed in Ludi for a period of time, and absorbed and digested the soup culture and soup stock production in it, and turned it into his own thing. In the Treasure Book of the God of Food, the Mortal Chapter, there are also various methods for making dashi.

Chen Xiaohai chose a kind of soup stock that is very suitable for cabbage.

"It should be almost."

Chen Xiaohai looked at the steaming broth on the pot and smiled. Raising his hand, he opened the lid. (To be continued.) )