Bai Xia glanced at Xie Xiongfei and didn't say anything sarcastic, but there was already contempt in his eyes. Bai Xia's meaning is probably to wait until Yao Xu is cleaned up, and then come to pursue Xie Xiongfei's mistakes as a gourmet.

Being a little disturbed by Bai Xia's gaze, Xie Xiongfei regretted it, but if he was given another chance, he would not change his choice. Compared with his personal honor and future, the overall pattern of Chaoshan cuisine is what he cares about.

Yao Xu naturally didn't know that Xie Xiongfei didn't make a true evaluation, even if he knew, he wouldn't say anything, there is no absolute fairness in the world, since Xie Xiongfei chose him to win, then there is a reason for him to choose so.

The thing Yao Xu knew, that is, to defeat Bai Xia and let this so-called French food councilor take a good look at it, his cuisine was strong enough to win.

Yao Xu sneered and said, "Hugh wants to say that I bullied you as an outsider, and the topic of the duel will be up to you, as for the judges' words, ......"

Before Yao Xu's words fell, Bai Xia rushed and said: "You don't need judges, you can see the high and low." ”

Yao Xu was stunned in his heart, looking at Bai Xia, I don't know where he got this confidence, did he still think that the cooking he made could win Yao Xu. No kidding, you're just a pastry chef!

A little anger flashed in Yao Xu's eyes, but he didn't hide it much, just looked at Bai Xia unhappily, a little dissatisfied with his arrogance. But with the same self-confidence, Yao Xu also has it, so he said: "Then let it be yours." ”

Yao Xu then said: "What is the topic of the duel?" ”

Bai Xia glanced at the stove with only some remaining ingredients, and then said, "Let's use these remaining ingredients." There is no limit to the subject matter, as long as it is a cuisine. ”

Yao Xu was shocked and reprimanded: "This is just some garbage left!" ”

However, Bai Xia disagreed, and said, "Is it garbage? In my opinion, these are all ingredients that can be used. The minced meat left over from the fish bones, only half of the cabbage, and the skin of the radish are all good ingredients, aren't they? ”

Yao Xu's eyes widened, and he scolded: "What are you kidding! You can't cook with these things. ”

Most of the places caused by the eyes are discarded ingredients. Those parts that simply can't be used. It's just that the skin adds weight when you buy it, so how can you cook it?

Bai Xia looked at the leftovers happily and mocked Yao Xu: "What? Don't dare? ”

Yao Xu was told this by Bai Xia, and his heart suddenly swelled with blood. I can't give in before him no matter what. Although some strong people are difficult. But it should still be possible to pick out some ingredients that can be used.

Yao Xu looked at the remaining sea cucumbers on the stove, originally wanted to add them to the bottom of the red soup pot after stir-frying them until fragrant, but the time to soak them was not enough. Now, the time is just right.

After a general glance, after weighing the ingredients that could be used and what kind of dishes he could make, Yao Xu didn't want to retreat here. In the Saint-Edro Culinary Academy, there are occasional cooking duels with harsh conditions like this, although the number of experiences is not much, but there are some experiences. Although there are a lot of ingredients and there are a lot of restrictions on the cuisine, it is not impossible to try it.

After establishing the general direction of cooking in his heart, Yao Xu shouted at Bai Xia: "I'm afraid you won't succeed, come on." ”

After speaking, Yao Xu took the lead in pacing out, taking the ingredients he needed into his arms first. The ingredients that can be used in this game are limited, and if they are robbed by the opponent again, then even the kitchen god is helpless, after all, it is difficult for a good woman to cook without rice. When it comes to cooking, ingredients are the tone of everything we do.

Compared with Yao Xu, who has sound legs, Bai Xia obviously has to suffer a lot. However, he didn't panic in the slightest, just let Yao Xu take away the relatively complete ingredients, and slowly turned his wheelchair to incorporate some things that could no longer be called ingredients.

Shui Ying gritted her teeth when she looked at it from the side, and said angrily: "What's the matter, isn't Little Brother Bai digging a pit for himself?" ”

Sikong Yao didn't think so, and said, "Don't worry, even if it's leaves and wild vegetables, he can make delicious dishes, he is such a person." ”

Shui Ying blinked blankly and asked rhetorically, "Really?" ”

Sikong Yao nodded and said, "Yes, believe him." ”

The ingredients that Yao Xu grabbed may not be considered a robbery at all, because Bai Xia has no intention of competing for this, and has two soaked sea cucumbers and some necessary ingredients. That's all, the complete and beautiful ingredients can also determine the victory of this game to a large extent.

After all, it is much better than Bai Xia, who got some small clams and dried shrimp of different sizes and some leftover soup.

What Yao Xu has to do is a dish of roasted sea cucumber with green onions.

Roasted sea cucumber with green onion is a classic Han famous dish in Shandong Province, which belongs to Shandong cuisine. From the source of Shandong, with water sea cucumber and green onion as the main ingredients, sea cucumber is fresh, soft and smooth, green onion is fragrant, and there is no residual juice after eating. It is one of the "eight treasures of ancient and modern times", the green onion is mellow, rich in nutrition, nourishing the lungs and kidneys.

Sea cucumber is as famous as ginseng, bird's nest and shark fin, and is one of the eight treasures in the world. Sea cucumber is not only a precious food, but also a valuable medicinal material. According to the "Compendium of Materia Medica", it is recorded that sea cucumber, sweet and salty, tonifies the kidney, benefits the essence, takes urine, aphrodisiac and cures impotence, its sexual temperature is supplemented, and the enemy ginseng is enough, so it is called sea cucumber. Modern studies have shown that sea cucumber has the effects of improving memory, delaying gonadal aging, preventing arteriosclerosis, diabetes and anti-tumor. The reason why sea cucumbers are precious, there is another reason, that is, sea cucumbers are born on the sand and muddy bottom of shallow sea reefs, like to grow in places where seagrass is luxuriant, and they need to be fished one by one by manual diving when fishing, which is laborious and very little, so things are rare and expensive. Sea cucumbers can be divided into many kinds of sea cucumbers, black cucumbers, light cucumbers and plum ginseng, and these two sea cucumbers that Yao Xu has not used before are the top products of sea cucumbers produced along the coast of Shandong - sea cucumbers.

Yuan Mei's "Suiyuan Food List" also contains: "The stinging ginseng is a useless thing, the sand is fishy, and it is the most difficult to please, but the nature is strong, and it is impossible to simmer in clear soup." In view of this, Wang Shizhen, an older generation of celebrity chefs at Beijing Fengzeyuan Restaurant, took the lead in carrying out reforms. In view of the characteristics of sea cucumber's strong nature, he adopted the method of "attacking thick with thick", using thick juice and strong flavor into it, and strong color on the outside, so as to achieve the effect of color, flavor and shape.

Therefore, this dish of scallion roasted sea cucumber is the choice of this "strong attack thick" approach, mainly with water hair sea cucumber and green onion as the main material, sea cucumber is fresh, soft and smooth, green onion section is fragrant, green onion is mellow, nutritious, no residual juice after eating.

First, thaw the soaked sea cucumber and wash it, then cut it into strips and blanch it, put a small amount of oil in the pot, add the green onion segment after heating, and put the green onion segment into the green onion segment after stir-frying. Add sea cucumber to the original pot, then add an appropriate amount of salt, cooking wine, oyster sauce, light soy sauce, rock sugar, soup, then cover the pot and simmer until the juice is collected, add the green onion that was fried before, stir-fry and bury the dilute thickener. The sea cucumber is dark and the juice is wide in color, and the taste is thin and light, which makes people forget to eat. Yuan Mei's "Suiyuan Food List" contains: "Sea cucumbers have nothing to do, the sand is fishy, and it is the most difficult to please, but the nature is strong, and it is impossible to simmer in clear soup." In view of this, Wang Shizhen, an older generation of celebrity chefs at Beijing Fengzeyuan Restaurant, took the lead in carrying out reforms. In view of the characteristics of sea cucumber's strong nature, he adopted the method of "attacking thick with thick", using thick juice and strong flavor into it, and strong color on the outside, so as to achieve the effect of color, flavor and shape.

If it is just an ordinary roasted sea cucumber with green onions, it is categorically not able to satisfy Yao Xu, green onions contain volatile oils and capsaicin with a pungent smell, which can remove the peculiar smell in greasy and thick dishes such as fishy mush, produce a special aroma, can stimulate the secretion of digestive juices, and increase appetite.

On the contrary, sea cucumber has always been able to achieve unexpected results, and the cooking of sea cucumber is strong because it has no flavor of its own, so it needs the help of condiments. Yao Xu took out the whole chicken that had been boiled in the red soup chicken soup base, wrapped the sea cucumber in the belly and simmered it on the stove, and added the red soup to the whole chicken, and stewed the thick chicken juice and the umami of ivory mussels into the sea cucumber.

When the hot chive oil is poured on the cooked sea cucumber, the aroma is so great that even the vast sea level is set off by a torrent.

Fierce waves crashed on the shore angrily, stirring up more than five feet of waves.

The village chief of Qinglin Village was shocked in his heart, and said in shock: "Haisheng vision! ”

There is a legend in Qinglin Village that if there is a cooking duel in front of Tanah Lot Temple, if the food tastes good enough, then even the god of the sea will sigh lightly, and a vision will appear.

And now the reason why there is a vision on the sea is precisely because Yao Xu's cuisine is moving enough, so the sea god appears.

Looking at the gushing water, everyone in Qinglin Village was speechless, and they each said about the prestige of the sea god.

And looking at the envy and jealousy in the envy of his peers, Yao Xu's heart couldn't help but feel a burst of joy and pride. There has not been a person who can make a vision on the surface of the sea in the past ten years, and that is something that the older generation remembers.

Even the head of Qinglin Village, who is eighty-two years old, has only met him once when he was a child, and so far, it has been seventy-five years.

At this point, the chief of Qinglin Village sighed and said: "God bless me Qinglin Village to be prosperous and prosperous, and my Qinglin Village will definitely start today and start a new style." ”

The village chief was already fully convinced that leaving the mackerel farm in the hands of the Yao family must be a good choice.

After the tide recedes, the wonderful fragrance of the sea cucumber roasted with green onions becomes more and more intense, and when you look at it from a distance, it seems to emit a brilliant luster. (To be continued......)