Her first step, first kill the quail and fish, cut the mutton into small dices, prepare the meat dishes, get out of the pot, put in cold water, put the quail into the pot, and then put in the ginger slices, pepper, spices, bay leaves, cinnamon, baikou, cooking wine, soy sauce, boil over high heat, and then turn to low heat and cook for a while, then turn off the heat, do not open the lid, and use the residual temperature in the pot to continue to simmer the quail for a while.

During the time of stewing quails, Hua Manxi took the cut mutton and grains, stirred the green and red peppers and onions cut into pieces with the mutton and grains, sprinkled some salt and cooking wine to marinate to taste. She also took the fish that had been killed, smeared it all over the fish with cooking wine, a little salt, and five-spice powder, and marinated it for a while.

After absorption, she drains the stewed quail, then mixes it with dark soy sauce, honey, and water to make a sauce, and spreads it evenly on the quail.

Here, the marinated mutton and grains are almost the same, Hua Manxi repaired some bamboo skewers, and then wore the mutton skewers, pepper blocks, and onion pieces together into skewers, and the pickled fish, also added some soy sauce to color it, and then used a fork to penetrate into the belly of the fish, intending to roast together.

That's right, this fish, all she has to do is grill the live fish.

After burning the charcoal fire, Hua Manxi took an iron net and put it on the top, soaked it with oil, and then put the mutton skewers and fish on the top to roast, and the quail that had just been coated with the sauce was also put on it for a while, and then turned over and coated with the sauce again, and then took it out and put it on a plate after it was golden brown on both sides, sprinkled with salt and pepper, and a quail with salt and pepper was ready.

After the quail is done, the mutton skewers are almost baked, and when the oil is bubbling, Hua Manxi sprinkles the prepared seasonings, including cumin, peppercorns, chili powder, etc., as soon as the seasoning is sprinkled, the mutton skewers, which were originally unremarkable, suddenly exude an attractive fragrance, and with the smoke wafting out one after another, the onlookers and the people on the judges' seats couldn't help but mutter.

What the hell is this? Why is it so fragrant, this is also so fragrant!

The lamb skewers are slightly browned on both sides, sprinkle with the last handful of chopped green onions, then take them out and put them in a pot, and the second course is ready.

Finally, Hua Manxi took out the golden fish that had been grilled on both sides, and then began to cut the ingredients.

Tofu cuts, mushrooms with cross knives, as well as bean sprouts, tender bamboo shoots, cabbage hearts, tofu skins, etc., are put on a square basin, and then put the grilled fish on top, add a little water and put it on the charcoal stove, and slowly stew it over a charcoal fire.

Heat the oil, add chili peppers and ginger slices and stir-fry until fragrant, then add chili sauce to stir-fry the red oil, then add peppercorns, garlic cloves, shallots, pepper and other seasonings, and pour the fragrant hot oil on the fish.

As soon as the boiling oil was poured down, the fish and side dishes that had been resting on the charcoal stove began to boil sizzlingly.

This is the characteristic of grilled live fish, this dish integrates three cooking techniques, one pickled, two roasted, three stewed, the taste is fresh and spicy, as for the charcoal fire, the more you eat, the more flavorful, it can be said that it is fresh and hot, and all five characters are occupied.

This grilled live fish still needs to be cooked on a charcoal fire for a quarter of an hour, so that the side dishes are cooked before it is completed, and Hua Manxi is also idle, and he makes a dish of sugar crispy peanuts.

Knock the eggs into the bowl, then stir up, then pour the peeled peanuts into the bowl and mix well, then add sugar and a little flour, then heat the oil, pour in the peanuts and fry them crispy after the oil is hot, and remove the oil.

Hua Manxi made a small bowl of sugar crispy peanuts, this peanut is a dessert, she did this to prevent those judges from eating spicy, after eating her grilled live fish, it is best to eat some sugar to relieve spicy.

After she had done everything, she held up the sign, and immediately a eunuch from the Ministry of Internal Affairs stepped forward to serve her dish on a special tray and brought her to the judges' table.

Hua Manxi is not the first to finish, there is another person in front of her, that is Xu Jing next to her, this time the competition is not like last time, as long as the judges taste it, this time the chef also needs to stand on the stage in person and introduce the dishes he made to the judges.

Xu Jing stood in front, and the three eunuchs held three dishes on the judges' bench, and opened the lid on the top, because he was the first person to serve the food, so the audience's expectations reached the maximum, and Hua Manxi and everyone set their eyes on the top together.

The first course is goose meat.

The second course is also goose meat.

The third course is goose meat??!!

All three dishes are goose meat?

Not only Hua Manxi, but even the judges were a little shocked, this is clearly asking for three dishes, this person actually made three dishes of goose meat in a row?

I saw that Xu Jing stepped forward unhurriedly, slowly saluted the judges, and began to introduce: "Chef Xu Jing, this is my entry, the first dish is called braised goose meat, and the corresponding title is flying in the sky." ”

"This braised goose meat, the selection is the fatter meat in the goose body, the method of stir-frying and stewing, the selection is salty and sweet, please try the dishes." Xu Jing said slowly, and the judges began to taste the dishes.

"This goose meat is soft and rotten but not woody, salty, fresh and sweet, and the heat is very accurate, which is good." Lord Yunhua tasted a small piece and exclaimed.

It is because of the selection of fatter goose meat, the stewed goose meat will not be fat, first stir-fried goose meat, and then used the braised way of seasoning, goose meat is naturally fat but not greasy.

"It's really good, this goose meat is fragrant, and the flesh and bone are separated, it's really a waste of effort." Wei Guogong also exclaimed.

After all the judges were unanimously praised, Xu Jing went on to introduce the second dish: "This second dish, called saltwater goose, corresponds to the topic of the ground, takes the thinner part of the goose, enters the salty umami, the skin is white, and the inside is ruddy, this salted goose is not only delicious, but also can replenish yin and invigorate qi, warm the stomach and invigorate, and is a dish that the people in the coastal area like very much." ”

This dish, it's not that the people here haven't tasted it, but this Xu Jing has to have two hits, this salted goose, whether it is color or taste, is very authentic, and everyone applauded it.

He deliberately chose a lean part to cook, the lean meat is easy to turn into firewood when cooked, but if you use the salted goose method, it will become a cold dish when eating, and this lean meat will add chewiness and texture to the dish.

"This third dish is called stewed goose soup with lotus root. Swim in the water in the corresponding question. It is the goose head and goose foot wings and the internal organs and goose blood, the soup is clear and bright, less oil, reduces the fire and clears the heat, and the fresh and sweet taste is in. Xu Jing said slowly, those judges had already drunk goose soup.

Strangely, this clear soup stewed with goose head goose offal is actually better than the soup stewed out of the whole goose, perhaps because of too much goose oil and water, it is more wonderful to go to goose meat.

The way of eating three dishes is more ingenious than the way of eating three dishes in Hua Manxi, and Hua Manxi feels a little embarrassed.

Sure enough, the strong have their own strong hands, and he came to Kyoto to gain knowledge, which is the right time, and he can really grow his knowledge.

"Wonderful, wonderful, a goose, flying in the sky, walking on the ground, swimming in the water, you have it all, one dish and three ways to eat, everything is unique, very good." An Guogong Zhao Yushi also applauded.

"It's over." The county lord of Yunhua took the lead in raising the promotion sign, and the rest of the judges and the chief manager in the imperial dining room also applauded frequently, and unanimously passed.

"The first player, Xu Jing, advanced to the finals." The gong struck and sent Xu Jing off the stage.

When it was Hua Manxi's turn to serve the dishes, several eunuchs brought her three dishes, opened them one by one, and a strong fragrance came to her nose.

"Hello judges, the little chef is full of flowers, this first dish is called salt and pepper quail, which is cooked first and then roasted, crispy on the outside and tender on the inside, salty and delicious, please try the dishes." She was succinct.

The quail was cut into quarters, and all the judges tasted it, and sure enough, the skin was crispy on the outside, tender on the inside, but it was unusually delicious, with a rich taste of salt and pepper and tender meat, which was really wonderful.

"This second dish, called lamb skewers, uses the method of marinating first and then grilling, this mutton skewers are fat and thin, charred on the outside and tender on the inside, fragrant, the meat is fresh and tender, and it is very spicy." Hua Manxi slowly introduced.

Those judges were sharp-eyed, just now when the river was full of lamb skewers, the bursts of fragrance drilled into the nose one after another, making the gluttonous worms in people's stomachs drill and drill.

Moreover, this way of eating mutton is the first time they have seen it, so without waiting for Hua Manxi's introduction, they have already had two skewers of lamb skewers.

Hua Manxi only wore two pieces of meat on each skewer, and then one green and red pepper and one onion, and several judges obviously didn't eat enough, and they all ate with their mouths full of oil.

Now the weather is still cold, although Xu Jing's dishes are unique, but they are inevitably lighter, and they don't taste energetic, or these rich and spicy dishes have their appetite.

"This third dish, called grilled live fish, uses a cooking method of one pickle, two roasts and three boils, the skin is crispy on the outside, soft and tender on the inside, heavy and spicy, spicy and fragrant, with all kinds of vegetables, there are many styles." After Hua Manxi introduced slowly, the judges were already pumping spicy.

Especially Mrs. Qin, who has never liked to show her face, she has never eaten Yipinju's hot pot, so it was such a heavy dish when she came up, she was not spicy, she saw the peanuts on the tray with sharp eyes, and quickly ate two pieces of sugar, which eased up.

"Spicy, this dish is too spicy, too spicy." Mrs. Qin gasped again and again, pointing to the grilled live fish, "I've never eaten such a spicy dish." ”

Mrs. Qin fanned her mouth with her hand while taking the water cup handed over by her behind her, and poured a glass of water in one go.

Seeing this, everyone sweated for Hua Manxi, although the taste of eating in the northland is heavier than that of the southerners, but noble ladies like Mrs. Qin have always paid attention to beauty and figure, and most of them eat lightly.

Hua Manxi served such a spicy dish at this time, I'm afraid it won't be beneficial.

"This little girl is making the wrong dish now, you see those judges, they are all in tears, how can they let her advance?"