Su Le looked into the crowd and found his master Zhu Laoer, but saw Zhu Laoer's eyelids drooping, and he didn't seem to pay attention to the game scene, Su Le sighed secretly in his heart, it seems that the master really didn't have much hope for himself, in the past, when he was in Xiaodongfeng, he often made ducks, because the nature of Xiaodongfeng's restaurant dictated, he usually didn't need too many tricks to make vegetable roots, Su Le mastered nothing more than the usual practices of old duck pot, beer duck, and braised duck, he looked left and right.

Qian Xiaohong on the left side chose a fat stuffing duck, disemboweling from the spine, Qian Xiaohong was quite skilled with a knife, wielding a knife in one fell swoop, disemboweling the light duck, removing the internal organs and washing it, and then putting it in the cage drawer.

Shen Yingnan on the right also began to move, he chose a Jianchang duck, put the net duck on the cutting board, took out the knife from the knife holder, cut a knife about half an inch long under the duck neck, and then used his left hand to support the knife edge, his right hand kept moving, and after a while, the duck skeleton was taken out from the knife edge, and the scene was full of exclamations, Shen Yingnan made the duck on the spot is the boneless net duck, using a unique technique to take out the whole body bone of the duck from the knife edge of the neck, but also to keep the integrity of the duck's body, This requires a high level of skill and technique from the chef, and it is also based on familiarity with the anatomy of the duck.

Shen Yingnan was extracting the bones from the duck's body, and at the same time, he slapped the duck's body with his palm from time to time.

There is a way for laymen to see the excitement, and insiders to see the doorway, and Jia Xuegong has begun to praise among the judges: "Yingnan's handmade zuò boneless and clean duck kung fu makes me sigh to myself." "He is the chef of the East Star Hotel, Shen Yingnan is currently serving as a chef under him, psychologically Jia Xuegong naturally supports Shen Yingnan, just now he is extremely fair and impartial, that is because Shen Yingnan has not had the opportunity to show, and now Shen Yingnan will make zuò boneless duck as soon as he appears, Jia Xuegong naturally loses no time in starting to praise. However, lowering his status and supporting Shen Yingnan seems to be partial.

Ma Deliang, chairman of the Nanwu Restaurant Association, couldn't help nodding, he thought that Qian Xiaohong would use knife skills to take the lead, but it was Shen Yingnan who was the first to show superb knife skills. He said in a low voice: "It seems that Yingnan is going to make three sets of duck for Huaiyang's famous dish today." ”

As he expected, after Shen Yingnan processed the duck and deboned it, the shape of the duck remained intact and was extremely soft in his hand. He immediately began to deal with another wild duck, the wild duck was handled in the same way as before, Shen Yingnan obviously sped up, his technique was dazzling. Then he raised his knife and chopped off the pair of duck paws of the wild duck in unison. Then put the kitchen knife back in its place, pick up the previous boneless duck, stretch the knife edge under the neck of the duck, first stuff winter bamboo shoots, mushrooms, ham and other materials into it, and then stuff the wild duck into the round hole, and soon the whole body of the wild duck entered the belly of the domestic duck, leaving only the duck's head and neck exposed.

Xie Yunan also expressed his appreciation, and he said to Qi Cuiting: "Mrs. Sister-in-law, it is really gratifying to have such a successor in Yanxi Hall. ”

Qi Cuiting also felt the glory on her face, and she smiled: "Yingnan, this kid is indeed very talented. ”

Song Xuan slowly lowered the teacup and said indifferently: "It's nothing special, he should have learned some internal kung fu, using palm power to break the bones of the duck, and reach the point of separation of flesh and bones, so he can take out the duck rack so calmly, in fact, as long as a person who understands the internal palm method can do it, if kung fu can represent the level of cooking, then I can also become a chef!" ”

Although Qi Cuiting felt that Song Xuan's words were not true, she had to admit that what he said was indeed very reasonable, and her eyes returned to the scene.

Mao Qingzhong, who is located on the far right, is also flying with a knife, he chooses a fat and tender duck, after washing, cut the spine and take out the skeleton, cut off the wing tips and duck claws, put it in boiling water to scald off the blood, drain it, and then smear the skin with good Wanjiaxiang soy sauce, cut the ham, chicken gizzard, winter bamboo shoots, and shiitake mushrooms into cubes and water scallops, shrimps, lotus seeds, green beans together, add an appropriate amount of cooking wine, soy sauce, sugar, and broth, mix well, fill in the duck's belly, put the duck's back up in a large bowl, seal it with cellophane, and steam it with a strong fire on the basket.

Ma Deliang said: "Eight treasure ducks! ”

Jia Xuegong nodded at the same time, Babao duck is a famous dish in Shanghai, and it is known as a well-known dish in Shanghai. The choice of this famous dish is obviously to compete with Shen Yingnan's three sets of Huaiyang famous dishes.

Shen Yingnan's method of making zuò boneless and clean duck was the first to catch the eye, and most of the eyes of the scene had attracted him, and when he stuffed the pigeon into the body of the wild duck, Su Le only made a move.

Su Le picked for a long time, picked a Linwu duck, cut it open and washed, put the duck on the cutting board, took out a bone chopping knife from the knife holder, cut off the duck head and duck claws, grabbed the duck leg with one hand, and then chopped it down with a knife.

In fact, most of the attention of most people at the scene was on the other three people, and few people paid attention to Su Le's movements, and at the moment when Su Le swung the knife, Zhu Lao Er raised his head.

Su Le's knife slashed at the back of Jing Ya, and Zhu Lao Er was not the only one who paid attention to Su Le's knife, Xie Yunan and Song Xuan looked at Su Le's side almost at the same time.

Although separated by a distance of nearly six meters, they could still see at a glance that Su Le's knife was slashing at the center of the duck's back, the absolute center, and Su Le's knife was powerful and heavy, within the reach of the blade, the flesh and bone were separated, and there was no implication, and then Su Le cut down the second knife, if the first knife could only see the strength and speed of his knife, then the second knife completely showed the accuracy of his knife, this knife and the knife just now were completely split in a straight line, and the places where the blades coincided were completely fused together, The naked eye is not able to see the slightest deviation.

Two knives down, and the duck is split into two even halves.

Xie Yunan's fingers trembled slightly, his eyes turned to the audience, and found Zhu Lao Er sitting there, Zhu Lao Er realized his gaze, Xie Yunan nodded, and Zhu Lao Er showed a faint smile.

"Good knife technique!" The audience erupted in loud cheers, but this cheer was not for Su Le, but for Qian Xiaohong.

Qian Xiaohong put the duck in the cage drawer steamed to seven mature, has been taken out of the cold, take the knife to remove the duck bones, the key to the knife is to keep the duck skin and duck meat intact and not broken, she first cut the duck longitudinally twice, become three with the same width, and then cut them horizontally respectively, become a small strip about one centimeter wide, and then cut the winter bamboo shoots, water mushrooms, and cooked ham into small strips, the width is half of the duck strips, and the length is kept consistent with the duck strips, which has extremely high requirements for knife work. The audience at the scene couldn't help but praise Qian Xiaohong's skillful and delicate knife skills.

Hearing the cheers at the scene, Qian Guisheng couldn't help but feel proud, when it came to knife work, his daughter should be the first, but he didn't notice Su Le's bold two knives, if he saw Su Le's two knives and divided the duck into two even equal parts, I was afraid that he wouldn't think so in his heart.

Ma Deliang also seems to be quite satisfied with the future daughter-in-law's appearance, he has seen that Qian Xiaohong is going to make firewood duck, which is the representative dish of Tan family cuisine, Tan family cuisine is one of the most famous official dishes in China, named after Tan Zongjun's family heirloom feast, because it is the second year of Tongzhi, so it is also called the list eye dish. The cooking method of Tanjia cuisine is mainly burned, stewed, simmered, relied on and steamed, and it is good at making dry goods, and is good at cooking Haibazhen in the old fire of broth, which is the most complete preserved official dish now.

Qian Xiaohong blanched the winter bamboo shoots and mushroom strips with boiling water, and cooled them with cold water after taking them out, and at the same time soaked the cabbage sprouts in boiling water to soften, washed them with water, and broke each cabbage sprout into two, put the cabbage sprouts horizontally on the cutting board, take the duck meat strips and put the mushroom strips on the duck meat, so as to put the winter bamboo shoots and ham strips, and then bundle the cabbage sprouts into a firewood shape, and the duck skin was stacked into the disc face down, and the remaining fragmented mushrooms, winter bamboo shoots, ham and duck meat were put on top and added chicken broth, and cooked chicken fat, refined salt, sugar, and cooking wine were put in. The basket drawer is steamed twice.

This side is in full swing, Su Le is not idle, he boiled the pot of boiling water, put half a duck into the water to scald off the blood, drained, cut into small pieces, and then put a small amount of peanut oil in the pot, and began to stir-fry the duck, the meat quality of the duck decided that the water would come out in the process of stir-frying, Su Le kept stir-frying, covered the pot with a lid and simmered the water after changing color, and poured in cooking wine. Then continue to stir-fry and add refined salt and sugar.

Compared with the three senior brothers and sisters, Su Le's dish is really ordinary, what he does is a home-cooked braised duck, it's not that Su Le doesn't want to make a famous dish that shocks the audience, but he won't, you let a wild chef and three chefs from professional classes compare patterns and dishes, isn't that embarrassing for him?

Ask for collections, ask for recommendations! Listening to thunder in silence is also a kind of writing realm, I believe that octopus will give you a different wonderful!