This drill allowed Fang Yu to see the true level of the elites within the association, which was indeed far beyond the ordinary members he had contacted before. Even with the taste of the Holy Dao Nian as the foundation, he had to admit that everyone in the exchange group had several trump cards in their own field.

Needless to say, Mr. Chen's main dish is the cow head square, and the snack "Longjing Tangyuan" she makes is a must.

There are four glutinous rice balls in each bowl, each with a different filling, including fresh fruits from all seasons, and a thin and tender glutinous rice crust that does not stick to the teeth, and each bite feels like it has undergone a seasonal change.

It's not that special, it's the soup that really makes people scream.

As the name suggests, the soup used is not the traditional glutinous rice soup or sweet wine, but the right amount of Longjing fragrant slices.

The rice balls are sweet fruits, which will be slightly sweet and greasy at first, but they complement each other with the aromatic and slightly bitter Longjing tea soup, which shows that this snack is unique.

After tasting and tasting, Fang Yu only felt that the five flavors were fused and progressed layer by layer, and the aftertaste was lingering and the heart moved with the taste, feeling the quiet and tranquil state of mind where the years passed and the world was quiet.

Fang Yu had to be impressed by Mr. Chen's cooking skills, and the reputation of "Queen of Snacks" was well deserved.

Teacher Chen has such a level, which is not surprising to Fang Yu, but the ability shown by that obscene uncle Cao Yingjun is far beyond Fang Yu's expectations.

On the first day of joint practice, Cao Yingjun's panda play bamboo had already stunned the audience. Even Wen Ruilin, who has always been displeasing to him, has to admit that his skills in this dish are not as good as his skills.

Later, when making hot and cold dishes, Cao Yingjun's performance once again refreshed everyone's opinions.

Cold dishes: He made "weird shredded chicken".

The flavor type of this dish is a compound flavor type unique to Sichuan and Shu cuisine.

The reason why it is called strange flavor is because the sauce of this dish brings together six flavors: numb, spicy, salty, sweet, sour, and fragrant, and each flavor can be clearly identified at the same time.

Any one of the flavors in it is just right, and there will be no one or two flavors that prevail over the others, so there is no way for people to classify this flavor into any of the existing flavors, so it is called "weird taste".

The flavor type of "strange taste" is the most difficult to adjust, because the dosage of each condiment and the order and method of adding it are exquisite.

When Fang Yu was doing the entrusted task before, he had also tasted the strange juice of other association members, and none of them could reach half the level of Cao Yingjun. So much so that Fang Yu once thought that the traditional taste of strange sauce was like that.

After tasting Cao Yingjun's "weird chicken shreds" this time, Fang Yu understood what it meant to have mixed tastes and mixed feelings.

A cold dish can make people eat a variety of people's feelings, and Cao Yingjun's "cooking intention" and his temperament are simply the opposite. No matter how Fang Yu looked at him, he didn't look like that kind of sensitive and deep person.

If "Strange Shredded Chicken" shows Cao Yingjun's "cooking" realm, then his hot dishes really show his cooking skills.

What he did was once greatly appreciated by the founding Taizu, and after eating, he also told the staff to pack leftovers - poached chicken with net oil.

The practice of using net oil into vegetables is also a must of Sichuan and Shu cuisine.

Net oil is another name for pork fat, which got its name because it resembles a fishing net.

This ingredient was previously considered a scrap in the industry, but the chef of Sichuan and Shu cuisine has a unique eye for developing a series of dishes with this cheap material.

In addition to the poached chicken with net oil, there are also shrimp rolls, fish rolls, duck rolls and so on.

This is still the most difficult and complex process made by Cao Yingjun, and some techniques similar to "Eight Treasures Gourd Duck" are used.

The recipe for this dish is simply to remove the head, feet and wings from the annual chicken, put it in the broth and cook it, and remove the whole chicken while it is hot.

After the whole chicken has been deboned, it is stuffed with fried shredded winter vegetables in the belly, then wrapped in net oil, dipped in corn flour, and fried in oil before serving.

This dish has three headaches that a first-class chef will have a headache, the first of which is the deboning of the whole chicken.

Whole chicken deboning is a relatively high-end cooking technique, the requirement is that after the chicken bones are removed, the whole chicken is still formed, the skin is not broken, and the meat is not scattered.

Because the chicken loses its toughness when it is cold, it must be fast when deboning, otherwise it will be difficult to maintain the shape of the whole chicken as soon as the meat is cold.

It is not easy to do a good job of removing the bones of the whole chicken, and the difficulty is further increased when there is a time limit.

However, it was nothing for Cao Yingjun's delicate knife skills, and in less than two minutes, a chicken that seemed to be born without bones appeared on the board.

Fill the fried shredded winter vegetables and meat, wrap it in seven layers of net oil and wrap it into a purse shape, you have to face the second difficulty - the heat.

The heat of the fried dish is the key to this dish, the fried well, the temperature of the chicken and the filling is just right after the dish, the fresh fragrance is not greasy, and the net oil on the surface is also crispy and slag; If it's not fried well, then this dish can't be turned into a dark dish.

Cao Yingjun is obviously experienced, and when frying, he first uses a big spoon to hold the net oil purse, because when the oil temperature is not enough, there is no buoyancy, and once the net oil purse sinks to the bottom, it will be pasted to the bottom.

Cao Yingjun's frying skills are very clever, after the warm oil is fried thoroughly, the hot oil is immediately hot, and the color of the net is slightly yellow, and the fragrance is attractive.

After the net oil purse is fished out, it is the last difficulty - changing the knife and putting it on the plate.

This is a job that the average chef is completely incapable of.

Because this dish has high temperature requirements, it must be quickly changed to the knife and plated, once it is slow, the temperature of the dish will be lowered, the net oil will not be crispy, and the chicken and filling will become unflavored and greasy.

However, this net oil purse has just been fried, not only the temperature is very high and difficult to touch, but also the net oil is very crispy, to quickly peel off the slices, and then take out the chicken to change the knife, the knife must be fast, stable and accurate enough.

Knife skills are Cao Yingjun's strength, the whole process is like a smooth flow, and after a while, the original tight net oil purse is bounded on the plate with a large piece of crispy net oil, divided into two piles of chicken and filling.

Under the organization of Director Zhong, the members of the exchange group practiced together many times in a few days, exchanging with each other about the production process and taste harmony of the dishes, and they all felt that it was very helpful to each other.

The organization of exchange activities by the association is not only to promote healthy competition between associations, but also to promote exchanges within the same association.

Fang Yu, as the one with the least experience in it, although his dishes have been recognized and appreciated by everyone, he knows that he is seriously biased. Participating in the exchange group this time, he still came with a learning attitude in his heart.

In his anticipation, the day to welcome the Quancheng exchange group finally arrived. Fang Yu and his companions from the Shudu exchange group went to the airport to greet the long-awaited opponent.

However, they waited from morning to afternoon, but they could not wait for the Quancheng exchange group.

Director Zhong contacted the Quancheng Association, and the other party said that the exchange group had already set off on the association's special plane in the morning as planned. Immediately, there was a bad speculation in everyone's mind.

In the evening, the bad news came, the plane suffered a terrorist attack and crashed into the sea. Except for Yi Wuyan, who was originally going to visit with the group and temporarily changed his itinerary, all the members of the exchange group and the crew on the special plane were killed.

(End of chapter)