The aftertaste has been boiled in a pot of water, put in the bamboo shoots to blanch, add a little salt to the hot water, and then add a little oil, put in the salt to keep the bamboo shoots green and crisp, put in a small amount of oil can quickly form a protective film around the bamboo shoots, this protective film can well lock the water and nutrients in the bamboo shoots, make the bamboo shoots more watery and refreshing, and at the same time will not make the bamboo shoots absorb too much boiling water, so that the bamboo shoots become soft and soft, and the taste is more crispy.

Add a little oil to the wok to preheat, the oil temperature should not be too high, fry the shredded meat quickly, and remove it immediately after the shredded meat changes color.

Then fry the chopped chives with the remaining fried meat oil in the pot, remove the shredded bamboo shoots and fry them in the pot quickly, add three tablespoons of broth, put a little salt, and then mix well with the shredded meat.

I didn't use too much seasoning, but the freshness, tenderness, crispness and sweetness of the bamboo shoots were well expressed, especially the shredded bamboo shoots inhaled a little salt in the process of being scalded, and they were crispy when tasting, with a hint of tempting sweetness calmly. The tenderness of the shredded meat and the crispiness of the shredded bamboo shoots are perfectly blended together, and the shredded bamboo shoots absorb a little fat from the shredded meat, but they do not inhale too much, destroying the original freshness and beauty of the bamboo shoots; The shredded meat also absorbs the freshness and clarity of the bamboo shoots, and the pure natural taste adds to the mellow aroma of the meat.

This dish uses the best tenderloin and fresh and tender bamboo shoots, the shredded meat and bamboo shoots are just right, and a little later out of the pot will affect the taste, and a little earlier out of the pot has not been completely broken will also affect the taste. The shredded meat and bamboo shoots are shredded and sliced in reverse grain, which can increase the tender taste of the meat and vegetables.

This time, the dish was served by Su Miao first. Because Zhou Cheng intends to use the cooking technique of changing simple dishes into complex dishes more accurately, he is oiling bamboo shoots and shredded meat, and the dishes are naturally much slower than Su Miao. Su Miao asked the guy to serve the dish to the judges as soon as the dish came out of the pot, and this dish is delicious when it is hot.

She took out two more plates and walked off the stage, smiling and handing them to the guys guarding the entrance of the auditorium, and asked them to hand them over to the spectators who had been staring at the stage.

If the audience was not interested in the stir-fried brassica before, when the judges gave high marks after tasting it, they had already developed a strong interest in this vegetarian showdown, and they were sent off the stage as soon as they saw the plate. They stretched out their hands to pick it up, took out their own chopsticks, and a large group of people gathered around with two plates and began to eat. A few of them almost got into a fight over food.

Su Miao returned to the stage, looking at everyone's happy eating, she couldn't help but bend her eyebrows and smile.

Aftertaste glanced at her. I couldn't help but hook the corners of my lips. A light smile was opened.

At this moment, Su Miao suddenly took out the little shredded bamboo shoots and meat left in the pot and put them into a small plate, picked up the chopsticks, and stood behind the stove to eat it.

Seeing this, I couldn't help but twitch the corners of my eyebrows. With his upbringing, he was very opposed to eating in public, but after being with her for so long, he was used to it now. Don't talk about her anymore, it's useless to say it anyway. I looked up at the sun. He looked at her and asked:

"Are you hungry?"

Su Miao nodded while eating, looked at the sun above her for good reason, and said seriously: "It's almost noon, of course I'll be hungry." ”

Aftertaste looked up at the sun again, speechless.

"Xiaoweiwei, you can also take a sip." Su Miao said with a smile, and took a pair of chopsticks and shredded bamboo shoots and meat to the aftertaste's mouth, "I cook for the judges every day, but I can't even eat a bite, I just have leftovers today, you can also eat and see." ”

When he saw her stretch out her chopsticks, he was embarrassed for a while in public, and said with some embarrassment:

"I said you, this is on the stage......" Before he finished speaking, a chopstick bamboo shoot shredded meat was stuffed into his mouth, and he immediately closed his mouth, like a big river mussel that was stuffed into the sand and immediately closed its mouth.

Su Miao pursed her lips and smiled.

Aftertaste's face was a little blue, but when the smooth and tender shredded flesh lightly crossed the tip of his tongue, his eyes flashed, and his whole body shook.

In this competition, he is only Su Miao's assistant, he is only responsible for assisting, and does not directly participate in cooking, and a simple dish like bamboo shoots and shredded meat does not need three assistants at all, in the cooking process, he just follows Su Miao's instructions, as for the finished product, he does not know. When you take a bite of fresh and fragrant dishes, the whole person seems to suddenly calm down, and there is an indescribable feeling of comfort. As if you are in the middle of a leisurely field and forest when the sun is shining, the fragrance of bamboo shoots and the smoothness of the meat are perfectly combined, and it is actually a kind of wild fun that makes people feel happy.

Although it is just a small plate of fried vegetables, it is not on the big table, the kind of bite will make people feel happy and happy, the charm contained in it is worth people to taste quietly, when people's hearts calm down, chew carefully, the taste is even more pleasant than eating phoenix pith dragon liver, people who have eaten it all bent their eyebrows and smiled.

On the judges' seat under the stage, the judges all clamped their chopsticks one after another, and it was already Zhou Cheng's turn to serve the food, and the guys brought the plates to the judges' seats, and the judges on the judges' seats were still eating. A guy came forward to remove the empty plate, and one of the old men with a gray beard didn't even want an old face, so he directly pulled the buddy's sleeve and put a bamboo shoot silk left on the plate in the man's hand and put it in his mouth, and then wiped his oily mouth with a handkerchief, and then put on a strong expression again, sat upright on the stool, and carefully watched him quietly smack his mouth under his beard.

Zhou Cheng's shredded bamboo shoots and shredded meat are all passed in hot oil, the bamboo shoots that are overheated in the oil will become very brittle, and the shredded meat will have a crisp taste when condensed on the surface of the oil pan, which is not bad in terms of taste, but there is one point, that is, the oil is too big. Bamboo shoots eat oil, although the oil has been drained, but the inside of the bamboo shoots still absorbs the oil, coupled with the oil smell of the shredded meat in the process of stir-frying, although the taste is strong, but eat a few more bites, the greasy feeling is still in the stomach.

Zhou Cheng's shredded bamboo shoot meat is still good in taste, which distinguishes Su Miao's freshness and nature. He took the route of heavy taste, and the dishes were sweet and sour, salty and fresh, and used sweet and sour sauce. After stir-frying the shredded bamboo shoots over high heat. Pour in the carefully prepared secret sweet and sour sweet and sour sauce, with a "squeak" sound, wisps of green smoke come out of the dishes in the hot pot, a rich and mellow sweet taste comes to the face, quickly diffused in the air, and then add the pot lid to simmer for a while, so that the sweet and sour sauce is completely soaked in the bamboo shoots and shredded meat. When it comes out of the pot, the color is bright, bright and bright, and it is steaming. The sweet and sour nose is mouth-watering.

His dish is very good, with a full range of flavors and flavors, although it feels a little greasy because the ingredients are too oily. However, it is still within the acceptable range of diners. When the oil is overoiled, the heat is just right, whether it is shredded bamboo shoots or shredded meat, it is like a thin layer of crunchy coating, with sweet and sour sauce, crispy and refreshing, red and oily.

If you take this dish out alone, this is definitely a tempting dish to eat, but it is a pity that the judges have already eaten Su Miao's shredded bamboo shoots and meat, and their appetite seems to be filled with a fresh and clear fragrance. And gently flattened, that warm clarity makes people feel very comfortable from the inside out. Lazy as if the limbs were flattened and bathed in the bright sun, at this time suddenly there was a sweet and sour stimulating heavy taste poured in, and the aftertaste of the previous dish had not yet faded, and both the palate and the appetite instinctively rejected this dish that was tempting but intense.

Because of the taste problems of the judges, Zhou Cheng's shredded bamboo shoots and meat were not very popular, and the judges only ate a few chopsticks and put them down without saltiness, although there was nothing they didn't like, but there was nothing they liked.

Zhou Cheng's face was even greener than in the previous game.

Aftertaste couldn't help but glance at Su Miao, and he found that sometimes it was not how brilliant her dishes were, but that she was very good at grasping the taste, smell and appetite of diners, quietly eroding, and then manipulating them wantonly. In other words, she has the ability to capture the five senses of diners and take advantage of them.

Seeing him looking at her, Su Miao looked at her suspiciously, blinked her eyes twice, and then showed her little white teeth, and opened a delicate smile, which looked quite coquettish.

The host officer asked the judges to score the second game.

Almost at the same time, most of the judges raised three points, only a few demanding judges gave two points, and twenty-four judges scored together, and Su Miao's total score of bamboo shoots and shredded meat totaled sixty-eight points.

It was Zhou Cheng's turn to shredded sweet and sour bamboo shoots and pork, and the most people raised the two-point card, and in the second game, Zhou Cheng lost to Su Miao again by fifteen points!

For two fifteen minutes in a row, one of Zhou Cheng's faces was already so black that ink was dripping, and he looked at Su Miao, who looked very proud, with a pair of vicious eyes.

In fact, Su Miao was just smiling.

The sun has stopped in the middle of the sky, the auspicious gong is sounding for the third time, and the third round is about to begin.

The man came up again with the wooden box, and the ceremonial officer put his hand into the wooden box, and laughed wryly at the expectant gaze of everyone, and took out a paper stick, and looked at it once, as if relieved, and then announced in a loud voice with a smile on his face:

"Dinghu Shangsu!"

Finally, it is no longer an ordinary home-cooked food, both the judges and the audience breathed a long sigh of relief, although because it was Su Miao's home-cooked food on the stage that became delicious, but this is a food competition after all, and everyone still wants to see something new, not ordinary dishes that can be eaten in their own kitchen.

Everyone was happy, because as we all know, Dinghu Shangsu is the king of vegetarian dishes in the food world of Yueliang country. Dinghu Shangsu was first invented by the abbot of Liangdu National Temple, and was later cited by Liangdu's Huixianglou, and carried forward after improvement, until now it is still the signature dish of Huixianglou.

Since the launch of Huixianglou Dinghu Shangsu was very popular, the major restaurants in Liangdu competed to imitate it, even if the imitation products could not be compared with the real Dinghu Shangsu after all, but this trend really lasted for a while, and derived many new Dinghu Shangsu.

So far, many restaurants in Liangdu have imitated the newly invented Dinghu Shangsu as their signature dish, and this trend has even swept Liangdu and swept the entire southeast province. Over time, even ordinary people will put all kinds of vegetarian dishes into a plate named Dinghu Shangsu, although it is not really Dinghu vegetarian, just follow the trend to catch up with the fashion, but this trend does make the "Dinghu vegetarian" these four words in Yueliang country famous, Yueliang country to the emperor's imperial dining room to the people's New Year's table all have Dinghu vegetarian this dish, but the materials and methods are different.

There were two vegetarian dishes in a row, and the third one was finally the turn of the king of vegetarian dishes.

Zhou Cheng lost two games, and even if he reversed in the third game, there was no possibility of winning, plus his edge in the first two games was suppressed by Su Miao, everyone was not impressed by him, and completely regarded him as the existence of passer-by, everyone looked at Su Miao with expectant eyes, especially the people in the audience, they all wanted to see what the real appearance of Dinghu Su was like every New Year.

Su Miao broke out in a cold sweat in anticipation, this time it was her turn to have a green face, everyone was laughing, but her smile froze, she was dumbfounded for a long time, and suddenly pulled her sleeves with an aftertaste, and whispered with a sad face:

"Xiaoweiwei, I won't be a vegetarian in Dinghu."

Aftertaste was stunned, frowned, looked at her, and said in a deep voice: "Didn't I teach you?" ”

"I fell asleep that day." Su Miao said with a bitter face.

"Sleep with your eyes open?" I can't laugh or cry in the aftertaste.

“…… I forgot. Su Miao whispered with a small face, "You know, I don't like to eat such complicated vegetarian dishes." ”

In fact, she doesn't like any vegetarian dishes very much, such as stir-fried brassica, bamboo shoots and shredded pork, which are home-style stir-fried without meat dishes, she is naturally not a problem, but it is similar to the difficult vegetarian dishes on Dinghu, unless you go to research, who will be idle in daily life to get such troublesome dishes, and she is not a vegetarian monk.

Huiwei did teach her, Dinghu Shangsu is the specialty of Huiwei, but when Huiwei taught her at that time, she was eating, and her left ear directly listened to her right ear, how could she have thought that Dinghu Shangsu would become a competition question today.

Looking at Zhou Cheng on the other side, he had a confident expression on his face, and Su Miao felt even more uncomfortable.

Aftertaste rubbed the corners of his forehead speechlessly, sighed lightly, looked at her and said very seriously:

"You listen, I'll just tell you once, you hear it to me clearly."

"Now?" Su Miao exclaimed in surprise.

"Shut up and listen carefully." Aftertaste reprimanded very majestically.

The corners of Su Miao's mouth twitched fiercely, and she obediently said "oh", listening honestly.

Dinghu Shangsu is a steamed dish with white fungus as the main ingredient, which belongs to the fragrant taste, and the "Shangsu" in Dinghu Shangsu is the meaning of high-end cuisine.

It is a high-class dish. (To be continued......)

PS: Thank you for the reward of emptying children's shoes in the evening!