Fortunately, this time is not the peak period of dining in Fuchun Tea House, otherwise, there would not be only a few dozen people, saying that two hundred people are less, and now these dozens of people, when Ling Yang and Chen Huaili were talking, all stopped eating, but watched the two talk, and when they heard that the two were going to have a showdown, and chose five of them to try it, these people were excited.

One is a chef who has been famous in Yangzhou City for twenty or thirty years, and the other is a rising star who has become famous in the culinary industry at this time.

Mille-feuille oil cake is a famous snack in Yangzhou, which is soft and sweet and tender, and the level is clear. Diamond-shaped block, hibiscus color, translucent, cake is divided into 64 layers, layers of sugar and oil, soft and tender, sweet and delicious; Jadeite roasted wheat husk thin filling green, color such as jadeite, sugar and oil mouthful, sweet and fragrant, although it is said that it is all dim sum this kind of thing, but it is definitely not easy to do.

Mille-feuille oil cake and jade roasted wheat are the signature dishes of Fuchun Tea House, and they can naturally be found in the kitchen immediately, and Ling Yang has nothing to dislike, although he has learned Huaiyang cuisine, but it is only a few of them, even in the dark cooking world, his Huaiyang cuisine only stays in books, although Huaiyang cuisine pays attention to knife work, delicate knife skills, and light taste, but compared to it, Ling Yang still likes the spicy taste of Sichuan cuisine, I don't know if this is a partial science? Hey

Huaiyang cuisine tastes fresh and peaceful, salty and sweet, and is suitable for both north and south. In addition, the selection of Huaiyang cuisine pays special attention to freshness and tenderness; The production is fine, pay attention to the knife work, especially the melon carving is well-known in all directions; The seasoning is light and light, emphasizing the original taste, attaching importance to the soup, and the flavor is fresh; Bright colors, refreshing and pleasing to the eye; The shape is beautiful, chic and novel, vivid and realistic; There are many dishes and a huge system; Fine workmanship, special attention to knife work, pay attention to the shape and carving of dishes; The color, flavor and shape are good, the selection of materials pays attention to seasonal freshness, and the proportion of raw materials is relatively large, "drunk crabs do not look at the lights, wind chickens do not look at the lights, saury fish does not look at Qingming, and sturgeon does not have the Dragon Boat Festival". Cooking makes good use of heat, and is good at stewing, stewing, simmering, baking, steaming, roasting, and stir-frying.

Yangzhou's cuisine is Huaiyang cuisine, and Huaiyang cuisine is based on Yangzhou as the originator, many practices of Huaiyang cuisine are developed from Yangzhou cuisine, although now Lingyang is in Yangzhou City's old shop and people to try Huaiyang cuisine, but Lingyang also has no field, but he does not think that he is the most powerful will not lose, what he cares about is what he can learn from this authentic Huaiyang cuisine, you must know that this is the capital of Lingyang to challenge the old man of the god of food after Lingyang.

The mille-feuille oil cake is made of simple ingredients and is not very complicated, just fine white flour, fermented seeds, pork plate oil, white sugar, sweet red melon shreds, alkali, cooked lard, etc., but this kind of dim sum dish does not test the knife skill very much, so Ling Yang was able to hide it.

After choosing the ingredients, it is naturally made: the large fermented noodles are good alkali, mung bean color, kneaded evenly and covered with a wet cloth, take the flour and put it on the board, pick a small pond in the middle, pick the fermented noodles of the good alkali into a number of small dough, scatter them on the flour, slowly pour the warm water into the flour 2~3 times, knead it thoroughly, beat it hard, put it on the board, cover it with a wet cloth, and let it sit for 10 minutes.

Sprinkle a little dry flour on a cutting board, roll the dough into flour and roll it out into a rectangular dough 2 meters long and 40 centimeters wide.

Melt the cooked lard, evenly coat the dough, sprinkle with sugar, spread the sugar plate oil evenly on top of it, roll the dough into a cylinder from left to right, roll it tightly, and the two ends should be the same. Flatten the cylinder with a rolling pin and roll out a rectangular thick skin. Roll out the two ends thinly and fold them inward into square corners, then fold the two sides to the midline, then fold them in half to form a square cake blank with 4 layers, and press it into a 40 cm square green blank with a rolling pin.

Use 1 large cage, brush the cooked lard on the cage mat, lay the green billet flat in the cage, and then sprinkle the red and green silk on the cake surface and spread it evenly, steam for about 45 minutes, when the cake surface is puffed up and not sticky to the touch, it can be out of the cage.

Cool the cake taken out, trim the four sides with a quick knife, open it into 6 wide strips, cut the 1st and 6th pieces into 6 diamond-shaped pieces of the same size and shape, and cut the rest into 7 small diamond-shaped pieces each, steam them thoroughly when eating, and put them on a plate and serve them.

After this whole set of processes, Ling Yang completed it in less than two hours, and because of the simplicity of production, he didn't even use the Five Spirit Hands and Five Spirit Knives when he made it, he just used the most basic methods, and there was no fancy at all, which made people not interested at all.

The surrounding onlookers were also not interested in Ling Yang's approach, and some even doubted that Ling Yang was the Ling Yang who was rumored in the culinary world, and Ling Yang himself felt the eyes of the people around him, but he didn't care, for him, Huaiyang cuisine was not his home field at all, and he could only use this simple cooking to make this mille-feuille oil cake.

On the other side, Chen Huaili is different, when he makes the jade roasted wheat, the emerald green skin of the jade roasted wheat is like a little elf beating in his hands, and the speed of production is very fast, making people look dazzling, often made one in the blink of an eye, and the finished jade roasted wheat looks verdant, arousing people's appetite.

Ling Yang also peeked at Chen Huaili's process of making jade roasted wheat from time to time when making mille-feuille oil cake, he wanted to take a serious look at how this real jade roasted wheat was made, you must know that when he tried with the master, his jade roasted wheat skin used the technology he learned from the dark culinary world, so that the chlorophyll was not lost in the steaming process, and now he wants to see how Chen Huaili does it, and it is good to learn it.

In the end, the mille-feuille oil cake and the jade roasted wheat came out of the pot together, and the five examiners have already found it, now it depends on how effective they are after tasting it, these five are regular customers who often eat in the Fuchun Tea House, and they naturally know the signature dishes of the Fuchun Tea Society, but they rarely eat it, not that these two signature dishes are very expensive, but these two signature dishes are provided for a limited time, and there will be no more if they go late, and these two signature dishes are only provided four times a month, so it is difficult to eat.

Looking at the mille-feuille oil cake and jade roasted wheat in front of them, the chopsticks in the hands of the five people invariably went towards the jade roasted wheat clip, as if there was only this jade roasted wheat in front of them, and Lingyang's mille-feuille oil cake was all ignored by them.