The knife was stuck straight into the cooking table beside Acacia Green, Su Miao smiled at Acacia Green, straightened up, shook her head, held her chin high, turned around as if no one was around, and walked back to her seat.

Aftertaste stood in place, slowly wrapping the winter melon dumplings, and the corners of his lips were always hooked with a smile, which became more and more pleasant, and the appearance of not suffering a loss was also very cute!

Even though Su Miao had left, the strong sense of fear still made Acacia Green numb all over. She leaned her back against the hard edge of the stove, trying to calm her fast heartbeat, a pair of sharp and angular eyes trembled violently, obviously she was just a rustic girl, but it made her feel a sense of horror that she was afraid of being killed, it was really evil!

"Miss, are you alright?" Chang Qi looked at her blue and white face, and hurriedly asked, fortunately, the master delayed watching the game today because of business, if the master was there, he would have to make a fuss.

Acacia Green glanced at him fiercely, and she felt embarrassed by the panic in her heart, she straightened her waist without saying a word, turned around and glanced at the knife on the board, pulled it out and threw it into the knife box, half-hung her head and continued to make dumplings honestly, she didn't dare to look at Su Miao.

The stage has already started to talk after the sluggishness.

"That girl surnamed Su is really amazing, that knife is so powerful!"

"Not really! With that skill, it's enough to go out and juggle! ”

"How do you talk, people are celebrity chefs, what are you juggling!"

"It's really as good as juggling! No! It's even better than juggling! ”

"Miss Xiang's knife just now is really dangerous." Someone couldn't help but say.

"I don't think that Miss Xiang did it on purpose, the two tables are so far away. The knife passed between the two people and stabbed directly into the panel, and the hand slid so accurately? A man smirked.

The surrounding gossip was aroused, and the discussion about whether Miss Xiang was intentional or not became more and more heated.

"Today your performance score is estimated to be the highest." On the stage. The aftertaste of making dumplings is also like making a noble work of art, and the elegant posture attracts the attention of many women.

Su Miao snorted from her nose: "It is said that it is an exhibition competition, but the topic is dumplings, which shows that this year's judges pay more attention to what is wrapped up than performance." ”

There is nothing to perform in itself, like the previous Acacia Green Chopping a Meat Filling and Playing with a Knife, it is really reluctant to associate Dumplings with a knife. Reluctant performances are too stiff and have no aesthetic at all, and performances without aesthetics should not be done.

The other contestants probably understand this truth, so the performance color is not too strong. Changsheng's group was honest after performing the fancy chopping meat filling. Tong Zhengsi performed with four rolling pins to roll dumpling skins, although it was very powerful, but the posture was a bit funny, plus his body was slightly fat. When rolling the dumpling skin, the chubby body shook very much. There was no beauty, Su Miao only glanced at it and stopped paying attention.

A father, Tong Ran is much smarter, standing in the first row, the sleeves are folded three times to reveal a white but strong arm, smiling and frying dumplings with concentrated eyes, that one smile, that one hand and one move. It deeply touched the hearts of thousands of women in the audience and the aunts and aunts in the judges' seat, staring at his face and swallowing saliva everywhere. But he didn't dare to scream, for fear of disturbing Mei Gongzi's concentration.

Su Miao withdrew her gaze from him, glanced at the aftertaste, and thought for a long time, it was not right to let her man betray her hue, so she sighed regretfully.

"What's wrong? Tired? Aftertaste heard her sigh, looked over, and asked with concern.

Su Miao looked at him directly for a while, smiled and shook her head.

The look in her eyes made him chill a little as she stared at him.

At noon, the auspicious gong sounded, and the exhibition game ended!

A pot and a cage of all kinds of dumplings are baked, with steaming heat and sultry aroma, today is simply a dumpling conference!

The 24 judges sat on the judges' bench in four tables, and the contestants on the stage took four discs, stacked six small dumplings on the plates, and sent them to the judges' table one by one.

The order of serving the dishes was carried out in the order of the seats drawn before the game, and the four guys took the plates and got off the stage to deliver dumplings to each table according to the order of the players.

Most of the dumplings made by the contestants are steamed or fried, and noodles cannot be used, and even if the dumplings are made with other ingredients, they are easy to fall apart once they are put into the water.

You can't use noodles, the production of dumplings is very limited, and the entries are basically made of various starches mixed with other ingredients with good viscosity, but there are also people who are special, and Changsheng uses rice.

Rice dumplings are made with fine late rice flour, which is soaked in cold water for several hours, then dried and fried in a pot to remove the water and ground into a fine powder. Knead the rice noodles with boiling water to a certain heat until the rice noodles are not sticky and are not easy to deform in your hands, take a small ball of rice noodles and knead them into a dough in your hands, put the filling into the kneaded dough, seal it, and then put it in a steamer to steam.

The rice dumplings made by Changsheng are filled with pork and radish, and the crispy radish and the best pork belly are mixed together, and the radish absorbs the fat of the pork belly and becomes fragrant, and the pork belly is absorbed by the radish and part of the fat is replaced by the fresh and sweet radish. The combination of radish and pork belly is a perfect match in the filling, and the locally produced radish is not spicy, but sweet and crispy, and the sweet and crispy radish blends into the silky soft glutinous texture of the rice, which is completely different from the taste of dumplings made of flour, but it is very harmonious and attractive.

The dough made of rice flour is glutinous, elastic, and chewy, and it feels like you're eating a rice cake.

I have to say that Changsheng's rice dumplings are impeccable both in terms of taste and taste. Compared to other dumplings made of starch, it tastes more like normal dumplings.

But it has two defects, first, the dough made of rice noodles cannot be rolled with a rolling pin, but can only be pinched thin by hand, which causes the rice flour skin to be slightly thicker, and the shape of the dumplings is also a bit large, which does not look delicate enough; The second point is that rice dumplings use rice skin, after the rice skin is steamed, its taste is too strong, and the soft and sweet taste is too attractive to people's attention, people want to feel the glutinous taste, and as a result, they ignore the filling in the dumplings.

Although for diners, there is a difference of opinion whether the dumpling skin is delicious or the filling is delicious, some people prefer the dumpling skin and some prefer the dumpling filling, but for the maker, there is no doubt that the dumpling skin and the dumpling filling are equally important, because the taste of the dumpling skin makes the taster ignore the taste of the dumpling filling, which is a big failure for the maker.

Tong Zhengsi's taro dumplings feel similar to those who make dumplings with sweet potato starch pumpkin pulp and the like, but he is the young master of the richest family in the south of Yueliang Kingdom, and he uses betel nut taro specially to pay tribute to the royal family, which is big and has a good taste.

Tong Zhengsi's stuffing is very particular, the same fat and lean pork, he also added barbecued pork, shrimp meat, chicken liver, mushrooms, horseshoe powder, egg liquid, chicken soup and raw oil, he is probably the most stuffed contestant in the audience, lean meat, shrimp meat, chicken liver, water chestnut powder with salt and water and mix well, you have to use medium heat to pass the oil, and then with the barbecued pork, mushrooms together in the pot, stir-fry the Fen wine, it is a high-end Fenjiu. Add chicken broth, sugar and other seasonings, and after cooking, add water chestnut flour to thicken, and then mix well with egg wash and raw oil.

How can such a time-consuming, labor-intensive and ingredient-consuming filling not be delicious?

The skin of taro dumplings is made by mixing taro puree, sweet potato starch, lard, rice noodles, etc., and after being coated with meat filling, his dumplings are not steamed in a steamer, but fried in an oil pan. The fire is slow and then vigorous, fried until golden brown drained oil, a plate of yellow and golden taro dumplings, crispy on the outside and tender on the inside, sweet and delicious.

The reason why Tong Zhengsi chose to fry instead of steaming is because the dough is made of taro and starch, and the color of the dough made of taro and starch is not so good-looking, whether it is steamed or boiled, and the taro dumpling skin itself is thicker than the dough, and the dumplings wrapped up are thick and large, which is very similar to the vegetable dumplings in the countryside, which really affects the appearance, so he chose to fry.

However, lard is used for the dough, lard is used for the filling, and a lot of meat is used in the filling, and there is a lot of fat in the meat itself, and finally it has to be fried in oil, although the yellow and clear color looks much better than the white and impenetrable rice dumplings, but it is too greasy.

The judges were very picky about the taste, the dumplings were so big that they felt okay when they took the first bite, and they felt tired when the oil came out on the second bite.

Zhou Cheng's bean skin dumplings, as the name suggests, use bean skin, he should be another person after Changsheng who makes special use of the material of the dough, and he used bean skin in the audience.

Bean skin dumplings are expensive in novelty, the method is not difficult, take a piece of oil bean skin, put in the dumpling filling, roll it diagonally into a cylindrical shape, and glue it with egg liquid at the interface to make bean skin dumplings. Put the wrapped bean skin dumplings into the pot with the interface facing down, fry them over low heat until golden brown, mix them into a sauce with fresh soy sauce, sugar, and secret spices with water, pour them into the pot, and let the bean skin dumplings taste on low heat until the soup is thick and ready to eat.

The method is very novel and creative, and the finished product is very good whether it is the exquisiteness of the plating or the attractive color of the yellow and clear water, but when eating, it feels very decent, nothing bad and nothing particularly impressive, there is a kind of eating that is finished, there is nothing to say, maybe after a while I forget the feeling of the back of my mind.

To put it simply, it has no presence, and it does not have the charm to make people unforgettable.

Wu Zhizhou wiped his beard stained with sauce with a handkerchief, thought for a long time, and suddenly asked Xia Chang:

"Do you say this is a dumpling, dumplings don't look like this, this dish is actually a tofu skin roll meat, right?"

"Dumplings should have been made with noodles, but now that noodles are not used, it is good to be able to wrap such a bag." Mother Jiang said kindly.

Although Wu Zhizhou also understands that it is not easy not to use bread dumplings, how do he think that this bean skin dumpling should be renamed "bean skin rolls". (To be continued......)