In the huge venue, as Wang Ming took the lead in completing it, Liu Hui on the side was also aware of it, at the moment, the movements in his hands suddenly stopped, and when an unbelievable look emerged, the corners of his mouth murmured, but he couldn't say a word, and the No. 1 kitchen knife in his hand was also held in his hand, and because of a short period of distraction, it quietly landed and made a crisp sound, which made the audience suddenly commotion. Pen, fun, pavilion www. biquge。 info

"Lost... Liu Hui, known as Liu Sandao, turned out... Actually lost? ”

"Yesterday, I also hyped up the Jiaodong lineage of the concentrating knife, which will become the mainstream knife method of Lu cuisine, which... It's a little awkward. ”

"At the last exchange conference, Jiaodong's pulse pressed the Confucian family, which also made their self-confidence infinitely expand, but the condensing knife was also very good, but I just met this little pervert, it seems that this little guy really got the true inheritance of Mr. Wei's knife technique."

The noisy sound mixed with the sound of whispering resounded, which made the faces of everyone in Jiaodong who was sitting not far away suddenly look ugly.

Lu Fengxian stood up with a pale face, his eyes swept over Wei Tianxiang on the side with unconcealed anger, Wang Ming's performance he watched all the way, and he didn't mean to anger his disciple Liu Hui at all, in his opinion, Liu Hui has played very well, compared to last year's victory over Zhu Liye, he has improved too much, but what he didn't expect was that this old guy who had been pressing his head would have such a trick.

As for Lu Fengxian's gaze, Wei Lao didn't notice it at all, at this moment he took a deep breath, calmed the excitement in his heart, and when his eyes were withdrawn from Wang Ming's body, the smile on his face could not be concealed at all.

"This little one... I can't even see through it. Wei Tianxiang secretly said in his heart, there are a total of twenty-seven styles of three-way knife techniques, and he understands them very clearly in his heart, but in the end, Wang Ming's performance has exceeded his cognition of three-way knife techniques, and he can almost conclude that the last knife technique that has dazzled people should not be the knife spectrum on the three fragments.

Although he thought like this in his heart, Wei Tianxiang did not have the slightest displeasure, being able to accept Wang Ming as a disciple was the greatest pride in his life, the stronger the latter, the more the development of Lu Cai in the future, the more the game king will be stronger, and therefore, even if Wang Ming has some secrets that he is inconvenient to reveal, as a master, Wei Lao is also very able to understand.

"In the first round of knife skills and matching, Wang Ming, a young chef of the Confucian family, won." The host's voice sounded appropriately, and after a while, applause erupted, except for the Jiaodong series, most people looked at Wang Ming on the operating table with a smile on their faces, and they also cast a kind look at this little guy who emerged for the first time at the Lu cuisine exchange meeting.

"The second session is the process of making pasta, behind our cooking table, there are all kinds of pasta needs, and the contestants, after choosing the raw materials, only have one chance to make it, now, please start." The host spoke again, as his voice fell, the exhibition hall gradually quieted down, hundreds of eyes focused on the two people under the light, their eyes were full of anticipation, they also wanted to know what kind of differences would occur in the pasta process of the pasta, the pastry made by the two people.

Under the gaze of everyone, the two quickly cleaned up the cooking table, looked at the pastry behind them, and after a while, after each made a choice, they stood up again and began to prepare.

The materials selected by Wang Ming are very simple, fine powder, bean paste filling, osmanthus sugar, and refined cooked lard, four simple raw materials, according to the requirements, the amount of each one is not much, and it can be made into ten.

The pastry made by Wang Ming is called Mandarin Duck Crisp Box, which belongs to the category of pastries, which belongs to a pastry process of the fourth banquet of the Manchu and Han Dynasty, and is also one of the few dessert pasta dishes that Wang Ming has seen from Wei Lao's notes on the Manchu and Han banquets.

The production process of pasta is complicated and chaotic, and there are countless types of pasta based on noodles, even if Wang Ming is a human being in two lifetimes, he does not know much, and since this mandarin duck crisp box can be ranked among the Manchu and Han people, it also shows the uniqueness of its taste, and this is also the reason why Wang Ming finally chose it.

Reach out and take the fine basket on the side, sift the fine powder, take out half of it, add a little edible salt, put the wok on the fire, inject cooking oil, and burn it to sixty percent hot, the fine powder with edible salt is cooked with hot oil to become puff pastry, and then, mix a small amount of clear oil and noodles with a certain proportion of water to make water and oil skin noodles.

Wang Ming is skillful, extremely fast, after the two kinds of noodles are done separately, kneaded into a agent, wrap the puff pastry noodles in it with water and oil skin noodles, while the rolling pin rotates rapidly, roll it into a long strip, and then roll it into a cylinder, gently flatten it, roll it out again, and then roll it up again, leaving a dough of about five centimeters, cut vertically from the middle, pull it to the left and right sides, stick it at both ends of the original volume, the No. 2 mulberry knife in the hand flashes brightly, cut the middle of the circle into two halves, and then, press it into two layered round agents by hand, Roll out into a round dough and wrap the bean paste filling and osmanthus candy separately to form a special-shaped dumpling.

After doing these, Wang Ming took a deep breath, this mandarin duck crisp box as a pastry process in the Manchu and Han Dynasty banquets, just the production process of these two kinds of dough in the early stage, has been able to dazzle people, looking at the ten dumplings in front of him, Wang Ming's palm stretched out again, and picked up one of the round dumplings filled with bean paste and osmanthus sugar filling, the filling belly was butted together, the filling edges matched, pinched firmly with his hands, and made into a round box with cracks.

The appearance of the raw embryo of the mandarin duck crisp box does not look chic, but Wang Ming still does it very seriously, when he is making the final raw embryo, next to the No. 1 conditioning table, Liu Hui's movements have gradually slowed down, in front of him, after the constant temperature fermentation of the steamer, it has been made into a diamond-shaped small noodles, and then put into the constant temperature of the steamer for fermentation.

In order to achieve better results, Wang Ming covered the made dough base with a lid and placed it for a short time, so that the two flavors between the puff pastry and the filling could be better combined.

Seeing that the two of them stopped their movements, everyone in the audience looked at each other, although the distance was slightly far, they could still clearly see the operation of the two through the double projection in the exhibition hall.

Above the huge projection projection, the diamond-shaped dough in the constant temperature steamer slowly began to ferment at a speed visible to the naked eye, while the upper lid of Wang Ming's Mandarin Duck Crisp Box made it impossible to see the situation inside.

"This is really a real battle between the dragon and the tiger, but I just don't know the result of this one, which is stronger and weaker." Someone spoke softly, which immediately attracted a whisper of echo from everyone.

Ten minutes of time is fleeting, and the two people on the competition field have also started the final cooking, Liu Hui chose the electric baking pan, which has been adjusted by him to maintain a constant temperature at any time, exuding bursts of heat, and after taking out the diamond-shaped dough that has been fermented one by one, the final frying began.

At the same time, at the position of the No. 2 cooking table, Wang Ming lit the wok, and after injecting cooking oil into the pot, as the temperature rose, the huge magnification projection was clearly divided from the middle, each showing the specific situation of the operation between the two.

Liu Hui's choice of fragrant frying, and Wang Ming's choice is the most common frying, both of them are extremely skillful, in the electric baking pan, after being dripped into a little cooking oil, Liu Hui's movements are elegant and neat, after putting ten diamond-shaped dough into it one by one, there was a slight snorting sound, after dripping a small amount of water, a large amount of water vapor formed by the white gas rising, and the lid was covered.

The oil temperature in the pot slowly rose, and there was a slight sound at first, and later, after the slight sound in the oil pot was eliminated, the oil temperature in the pot had reached about sixty percent.

As the raw embryo entered the pot, it instantly sank to the bottom, and the hot oil in the pot churned up, and Wang Ming gently shook the oil pan to prevent the raw embryo below from grabbing the bottom of the pot.

In order to maintain the unity of maturity and color, after Wang Ming put the last piece of raw embryo into the pot, the rest of the semi-finished products that were salvaged were also fried in the pot again and over low heat.

As the two of them showed their powers, in the huge convention and exhibition center, with the competition venue as the center, a smell of fried cooking mixed with the smell of fragrant fried began to emerge with the rising heat, and when it spread, the eyes of everyone below the venue were also full of expectation.

Liu Hui turned over the diamond-shaped dough in the pot in turn, revealing the golden buttery bright dough below, and then, after dripping in a little clear oil, he covered the lid again, and the mandarin duck crisp box in Wang Ming's pot has gradually floated up, and the fragrance is permeated, and the golden mandarin duck crisp box cracks a specific small mouth, constantly swallowing hot oil, and has also tended to a mature state.

Two minutes passed again, and the fragrance of the convention and exhibition center became more and more intense, on the No. 1 cooking table, in the special-shaped dish in front of Liu Hui's eyes, the white and soft pastry process in the middle of the two sides of the golden yellow exuded bursts of sweet milky flavor, and the finished mandarin duck crisp box in front of Wang Ming was golden, and it also had a sweet taste spreading.

Liu Hui quickly walked up to the referee's seat, put down the pastry products in his hand, in addition to the gourmets, there were also senior teachers from the Culinary Association, Liu Hui did not dare to slack off, and after putting it down, he began to introduce it briefly.

"Jiaodong pasta, fruit grabbing, made with eggs, sugar, milk, mixed powder and yeast." Liu Hui's voice fell, and several people nodded, and when they stretched out their hands, each person began to taste it carefully.

Grabbing the fruit entrance, the two ends are golden and crispy, and the inside is soft and glutinous and sweet, mixed together, forming a unique taste, which makes the ten people above the referee's seat all nodded, and Liu Hui on the side was also relieved, looking at Wang Ming, who put the golden mandarin duck crisp box in his hand above the referee's seat, and stood aside expressionlessly.

"Mandarin duck crisp box, from the pastry process of the fourth banquet in the Manchu and Han banquets of Confucian cuisine." Wang Ming opened his mouth and said, making the eyes of the ten people above the referee's seat light up slightly, looking at the inconspicuous mandarin duck crisp box in front of him, when he nodded, his hands were also stretched out, and at this moment, Wang Ming's voice sounded again.

"Judges, wait a minute, this mandarin duck crisp box, and the last process, need to wait until the heat consumption inside it reaches about sixty percent before it can be completed, and now, the time is just right." Wang Ming opened his mouth and added, after smiling apologetically, the mint leaves that had been prepared in his hand were dipped in a little lemonade, and after a gentle shake, the small lemonade fell on the mandarin duck crisp box, with a slight mist rising, and there was a clicking sound, and the next moment, everyone above the referee's seat had an unbelievable look in their eyes, and Liu Hui, who had been watching coldly, suddenly contracted his pupils and turned pale in an instant when the white mist completely dissipated.

"Impossible!" (To be continued.) )