Tang Yunfei's words did not receive support and response from the judges and examiners.

The No. 1 examiner was silent, the No. 3 and No. 4 examiners didn't understand it, so they naturally wouldn't speak, and the No. 5 examiner had doubts but didn't want to wade into this troubled water, and he didn't speak, only the No. 2 examiner reprimanded sharply:

"Tang Yunfei, don't be unreasonable. The dish Fang Yu said is indeed a dish of the Xiaohe Gang, and your father will make it. If you, as Tang Mingquan's child, don't even know this dish, it's too embarrassing. Okay, don't say any more, the assessment has begun, go ahead and prepare. ”

Tang Yunfei was a little stunned by the No. 2 examiner's reprimand, his mouth opened, and he couldn't say anything in the end.

The assessment moves to the next stage, with two candidates applying for ingredients.

Tang Yunfei's protest was ineffective, so he had to rack his brains to think about how to make this dish that he had never heard of before.

Examiner No. 3 was very interested in how Fang Yu was going to make sashimi, and offered to provide Fang Yu with fresh fish.

"Fang Yu, what kind of fish do you want to make yusheng, tell me, I'll arrange it for you. I now have a very good quality bluefin tuna on hand. If I want salmon, I also have top quality goods. ”

Fang Yu asked Wei Zhen for a moment, and then said to the No. 3 examiner:

"I don't know if you have any wild green bamboo fish there, if not, osmanthus perch will do."

Fang Yu said that the green bamboo fish is commonly known as the barbed mackerel, which belongs to the carp family and is a valuable economic fish species.

This kind of fish has a clear green body color, gray and black back, because it lives in a deep water body where the water is fresh and flowing, and likes to eat duckweed, vegetables, and young leaves, so the meat is fat, fresh and tender and smooth, and it is a good raw material for making sashimi and braised fish.

Wild green bamboo fish are produced in the fast-flowing river sections or mountain streams and valleys on the border between Guixi Province and Annam Province. Due to its low reproductive ability, poor tolerance to low oxygen, and certain requirements for water quality and temperature, wild green bamboo fish have been relatively rare after a large number of killing.

Fang Yu just said that he didn't expect to have this kind of fish, he hoped more to get the osmanthus perch.

Osmanthus perch is often referred to as crucian carp and mandarin fish, which is a relatively common and precious edible fish.

Although it is common, the osmanthus perch is delicate and plump, fat and delicious, and there are no galls and few spines inside, and it is known as "capybara", which means that its taste is as delicious as a pufferfish.

Therefore, it is as famous as the Yellow River carp, the Songjiang fourgill perch, and the Xingkai Lake big white fish, and is known as the "four famous freshwater fish" in China.

The Tang Dynasty poet Zhang Zhihe's "Fisherman's Song" has a sentence "The egret flies in front of the Xisai Mountain, and the peach blossoms flow and the mandarin fish is fat", which praises this fish.

Although the No. 3 examiner was surprised that Fang Yu did not choose a sea fish such as bluefin tuna, but chose a freshwater fish that generally has a strong earthy smell, he immediately called the association and asked his friends.

After a while, the No. 3 examiner told Fang Yu that her friend had just gotten a batch of wild green bamboo fish and could send a few over.

Fang Yu felt that it was really unexpected, originally he thought that it would be very good to have a good wild osmanthus perch, but he didn't expect that there would be green bamboo fish.

While waiting for the fish to arrive, Fang Yu pretended to close his eyes and recuperate, quietly entered the kitchen god space, and began to try to make Chinese-style sashimi that Wei Zhen said.

After Fang Yu obtained the ability of the Kitchen God Space, he has been working hard to enrich the food reserves in the space. When I traveled in the Rongcheng area before, I used to make steamed green bamboo fish, but it was raised in cages. However, although the taste should be quite different from that of wild green bamboo fish, it is no different when used for training.

When Fang Yu was practicing in the Kitchen God Space, Tang Yunfei finally figured out how to make "Drill Sand Belly".

He applied to Examiner No. 1 for pork belly, wild mushrooms, magnolia slices, tempeh, pickled peppers, and a large amount of oily minced garlic.

Except for the No. 2 examiner, the other examiners were very interested in how Tang Yunfei would make "Drill Sand Belly", and they switched the screen to Tang Yunfei's kitchen.

Tang Yunfei first washed the pork belly, then removed the oil tendons, cut the cross knife, and cut it into diamond-shaped pieces with a side length of about 2 cm. After mixing well with refined salt, cooking wine and soybean flour, Tang Yunfei put the belly into the pot and stir-fried, and after the surface of the pork belly slices was heated and rolled, Tang Yunfei quickly added magnolia slices, mushrooms, ginger, green onions, garlic, and pickled peppers and stir-fried them together.

Seeing this, the No. 5 examiner said suspiciously: "Isn't this a hot belly?" ”

The second examiner said coldly: "What he is doing now is not wrong, but soon he will make mistakes." And when he had finished speaking, he said no more.

Everyone felt a little strange about the words of the second examiner, but the second examiner did not explain to them, and they could only guess for themselves.

Tang Yunfei saw that when the belly was fried until it was eight ripe, he did not put the sauce into it according to the habit of hot belly, and turned the pot upside down, but directly put it aside.

Then I saw Tang Yunfei change the pot, add some oil to the pot, and then pour a large bowl of minced garlic soaked in oil into the pot, push it back and forth and fry it until it is slightly yellow, and then put in the dried Erjing strips and fry them until they are dry and crispy.

Tang Yunfei removed the excess oil from the pot, added the tempeh to the fried garlic and dried chili peppers and stir-fried them a few times, and added the plate of pork belly that had been fried before, stir-fried evenly and then out of the pot.

The golden and crisp garlic and red and shiny chili peppers cover the belly with some burnt yellow on the surface, and the burnt aroma, meat aroma, garlic aroma and pepper aroma are integrated, and the fragrance is overflowing, which makes people move their fingers.

The staff delivered Tang Yunfei's dishes to the judges and examiners, Tang Yunfei's hands were crossed and his fingers twisted, and he was very uneasy.

The second examiner looked at the dishes in front of him, his expression was a little strange, his face was a little annoyed and a little relieved, and he wanted to get angry and laugh.

He brushed aside a thick layer of minced garlic and dried chili peppers, picked up a piece of pork belly and tasted it.

The surface of the belly is a little crunchy and burnt, and the garlic fragrance is very strong, quite tasteful.

First fried and then fried to make the belly texture crisp and tender, full of meat aroma, chew it carefully, the sweetness of the magnolia slices and the umami of the mushrooms are sucked in, salty and slightly spicy, with the surface of the crispy garlic, pepper, tempeh fragrance, it is really a rare appetizer.

The No. 2 examiner didn't speak, slowly tasting chopsticks and chopsticks, and the No. 4 examiner began to praise Tang Yunfei.

"Tang Yunfei, I thought that you hadn't returned to China for so many years, and it was estimated that you had long forgotten all about Huaguo's cooking techniques, but I didn't expect to be able to make such brilliant dishes. Sure enough, it deserves to be the queen of the famous family. The 'Drill Sand Belly' dish is awesome, and I'm thinking about whether or not to have some wine."

Examiner No. 5 asked with some hesitation:

"Tang Yunfei, is this really 'drilling the sand belly'. I see that the first half of your belly seems to be hot, and the second half should be the 'typhoon shelter' frying method, which is not the technique of the Xiaohe Gang. ”

Tang Yunfei's face turned red, but he still said:

"That's what this dish does, that's right. The hot belly itself is from Sichuan and Shu cuisine, and my father borrowed techniques from Nanyue cuisine to invent this dish. Doesn't golden garlic look like yellow sand? ”

Tang Yunfei's answer was very similar to that kind of thing, and the No. 5 examiner was skeptical when he heard it.

The No. 2 examiner's face was slightly pale after tasting Tang Yunfei's dishes, but his face sank at this time.

"Hmph, I don't want to get through without learning and not knowing. Tang Yunfei, you already lost at the beginning. ”

Walker meow, spend too much time looking for information, and when I start to code words, my eyes are sleepy, and I always make typos, this chapter was written for three hours, and I slept for ten minutes in the middle. I finally finished writing, and found more than a dozen typos before uploading. I couldn't stand it anymore, so I slept first.

(End of chapter)