Chapter 196: The Sword Fight of the Food Competition

Capital Food Garden

Two red doors slowly open, and the shelves are full of fresh ingredients to attract people's attention.

The top flowers are green and crisp, the purple eggplants are straight and shiny, the fresh green leaves are hanging with crystal dewdrops, the red tomatoes are delicate and lovely, and the yellow corn is neatly lined up, as if waiting to be picked up at any time.

The shelves next door have a wide range of mushrooms, from precious matsutake mushrooms and rare fir mushrooms to common shiitake mushrooms, white spirit mushrooms, enoki mushrooms, green mouth mushrooms, oyster mushrooms, lion's mane mushrooms, and tea tree mushrooms...... It can really be said that it is taken from the north and south of the river, and it is used to the fullest.

In the square grid to the left, there are ingredients from all over the world, such as wolfberry, cinnamon, aftertaste, tangerine peel, sesame, Sichuan pepper, pepper, green pepper, Chaotian pepper, ginger, garlic, perilla, cumin, sea salt, etc., which is indeed the world that chefs are familiar with.

In the minds of the cooks, these ingredients are magical things that can turn mediocre food into gods.

How a good chef skillfully uses ingredients is indeed a shallow and deep knowledge.

On the other side of the fruit and vegetable side is a living world, from all kinds of fish jumping in the pond to meat pigeons, local chickens, hemp ducks, hares and other poultry in cages, whether they are flying in the sky, running on the ground or swimming in the water, as long as they can be eaten and named, they can all be found here.

Eiji, who had never seen the world, was obviously stunned by this scene, and he looked at the scene in front of him in disbelief and felt happy from the bottom of his heart.

The host of the station officially announced the start of the cooking competition of the food competition, and after a brief introduction of the contestants, the first part of the competition was in full swing.

I saw that the chefs who had done well on the stage began their own performances. Chef Jia of Xiangshili in the capital made an authentic famous dish of cucumber on the spot, and his superb knife skills are pleasing to the eye.

The crowd here was attracted by Chef Jia's cucumbers, and there were bursts of applause. It turned out that Chef Yin of Taibaiju, a famous time-honored restaurant in Beijing, was cooking a very ornamental Jiangnan famous dish of squirrel and osmanthus fish.

The most important thing about this dish is the chef's knife skills, and it is also a dish that the chefs secretly study and practice hard in private and try with each other.

To make this dish, you need to use a flower knife to bloom in the fish, and when using the knife, you must not hurt the skin of the fish and get close to the skin, and the fish will be sliced against the bone and meat, and the slice will not be opened until the tail.

After the work is completed, the shape of the whole fish resembles a squirrel, and the flesh is evenly sized, as if the fish flowers are blooming on the surface, which is simply amazing.

The crowd cheered one after another, and everyone watched it with relish.

"What a worthy chef of Taibaiju! Chef Yin is amazing! ”

"On knife skills, Chef Yin's squirrel and cinnamon fish dominate the competition!"

…………

Pei Xiuxiu, who was dressed as a man, observed the surroundings, and then said to Rong Er, "Rong Er, what are we?" ”

Eiji grinned: "They're all so powerful, I don't know what I'm supposed to do?" But I can peel turnips. ”

"Huh? Peeling turnips? Can anyone cut the second radish well? Would you have anything else? can show your sword skills. Bae Xiuxiu asked.

Rong Er shook his head helplessly and said, "No, I will only peel turnips." ”

Pei Xiuxiu asked disappointedly, "Eiji, do you know how to make Si Tofu?" If we could, we wouldn't have the upper hand in the first round. ”

Eiji shook his head ashamedly.

The audience over there erupted in thunderous applause, it turned out that Chef Ding of Daoxiang Pavilion was now making Si Tofu.

I saw that his kitchen knife was quickly lifted and fell, and it landed on the cutting board with a rhythmic sound, and after a while, the crystal clear and white Si Tofu was cut off. The tofu in the water is as thin as a hair, and the tofu is as white as snow when picked out with chopsticks, as if it will break when the wind blows.

Someone stood up and applauded: "It's so godly, I have to make people scream!" ”

Several judges with serious expressions couldn't help but praise Chef Ding's knife skills and applauded again and again.

Pei Xiuxiu saw the other chefs in front of the platform shining, and turned her face to Rongji without hope and said, "Rongji, since you can only peel turnips, you can cut them." ”

"Okay." Eiji picked up a large white radish and began to peel it.

I saw Rong's second-hand knife gently gliding over the surface of the radish, and the radish danced as if it had vitality, and the thin slices like cicada wings were stretched longer and longer like ribbons.

Pei Xiuxiu shouted in surprise: "Oh my God, Rong Er, you are so powerful, how did you do it?" ”

Rong Er stared intently at the radish in his hand, and replied while peeling: "When I was a child, I had nothing to do and played this with my father, it's nothing, it's a piece of cake for me." ”

Chef Qin, the retired head chef of the judges, locked his eyes on Rong Er's body and looked at him in shock, as if he didn't believe that in this life other than his late friend Rong Dasheng, there was anyone else who could do this.

Soon, the radish ribbon under Rong Er's feet became thicker and thicker, and the eyes of everyone in the audience also turned to him, as if everyone was surprised how such a powerful knife skill was done? In addition, they are also good, will this radish be cut at the end?

The suspense is quickly revealed, until the whole radish is sliced and still a complete whole, without a single flaw.

"That's amazing!" The applause rang out for a long time, and people stared at this fledgling young man in disbelief and gave him heartfelt praise.

Pei Xiuxiu, who was on the side, couldn't hold back her excitement and praised happily: "Rong Er, you really give us Tianxianglou a long face, it's so good!" ”

Yuehua, who was sitting in the front row of the stands, also gave a thumbs up to encourage Eiji.

Eiji laughed innocently.

Chef Qin, who was uninhibited and smiling, frowned, and couldn't help but wonder in his heart: "Who is this young man?" looks too much like his best friend Rong Dasheng, what is their relationship? ”

The second element of knife skill is carving.

Delicate flower carvings are not only to decorate the face of a good dish, but also the most direct way to test the chef's knife skills.

The chefs who were not in the limelight in the first round were holding back their energy to win back a game in this link.

The chefs with excellent stage skills began to carve a variety of lifelike patterns with knives.

The time stipulated in the competition is to complete their respective works within the three incense sticks.

As the minutes ticked by, the chefs' creations became perfect, taking on the final form.

"It's time!"

The stage stands are transformed into a world of colorful and strange flowers.

Let's take a look at the cranes stealing peaches from Taibaiju, using white radish and pink radish as materials, only to see two vivid white cranes bending their slender and elegant necks competing for pink peaches, the picture is too realistic to make people have to say.

Chef Ding of Daohua Pavilion named today's work Peacock Kaiping, a beautiful and proud peacock spreads its beautiful green wings and stands on the plate, the peacock's demeanor is vivid and cute.

Over there, the chefs of Tianfulou in Sichuan Province used a pair of peony flowers to bloom, and Fugui often did the theme, dozens of peony flowers of different sizes and bright colors were placed on the plate to form an extremely beautiful picture.

There is also the carp jumping over the dragon gate of Chef Xiang Shilijia, which is not only carved well, but also has a very auspicious meaning.

The audience at the scene seemed to enjoy a wonderful visual feast, which works are very eye-catching, so that people can't distinguish the advantages and disadvantages.

Particularly carefully watched were the judges, who had to select the best of the best in the field to determine who was the winner of the first round.

The work carved by Rong Er is called Double Dragon Play Pearl, using carrots and white radishes to carve double dragons, one left and one right, one red and one white to form a double dragon standing in between.

The twin dragons are ingenious and realistic, and the best carpenters may not be able to carve such an atmospheric and realistic double dragon.

Pei Xiuxiu looked at Rong Er happily and said, "Rong Er, your Double Dragon Opera Pearl is the most dazzling, it's not bad at all." ”

Rong Er scratched his head a little shyly and said, "Boss, I'm relieved to hear you say this, in fact, I think it's pretty good." ”

"Please take a break and announce the results of the first round of sword skills tests later."

After a stick of incense, the results of the discussion of the three judges came out, and the host excitedly announced: "I announce that the winner of the first round of knife skills is Rong Er of Tianxianglou." ”

"It's actually the ...... of Tianxianglou"

"It turned out to be the young lad! Look! ”

…………

Everyone in the audience focused on Rong Er's body, and Rong Er and Pei Xiuxiu happily high-fived and celebrated.

"Great! Also! Also! Eiji cheered himself up excitedly.

Chef Qin, the former head of the imperial dining room of the judges, said: "Everyone, please listen to me, knife skills are a necessary skill to test whether you are a good chef, this is called the sword of a good swordsman, whether you are strong in martial arts or not, you must bá chū lái bright sword to know." In the first round of knife skills, we saw the demeanor of many chefs, especially eye-catching are Chef Taibai Juyin's squirrel Guiyu and Xianhe stealing peaches, Daoxiang Pavilion Ding Chef's Si Tofu and Peacock Kaiping, as well as Chef Xiang Shilijia's cucumber and carp jumping over the dragon gate, of course, the peony blossoms of Sichuan Tianfu Xiang are also good. But what I admire and admire the most is Chef Rong from Tianxianglou, his knife skills and radish cutting skills have reached the point of being superb, I don't think I can practice such knife skills without more than ten years of hard work. I am also very satisfied with his other pair of dragon play beads, the knife skills not only pay attention to neatness, but also pay attention to making the best use of things and reducing waste. Please look at his console, I don't know if you have noticed? It is clean and tidy, and he uses a minimum of raw materials for turnips. ”

"Yes, yes, this young chef of Tianxianglou has a limitless future!"

"Look, he really used the least amount of turnips." There was a lot of talk at the bottom.

Pei Xiuxiu asked softly, "How did you do it, Eiji?" Carve out what you want with a minimum amount of material. ”

Eiji said with a grin, "That's all a habit I developed when I was a child, and everything we live in the mountains is precious, even if it's an ordinary radish. Growing up, my father always told me to make the best use of things and never waste too much before I got a turnip, and I would think of the overall shape and details of the thing I wanted to carve in my mind, and when I actually did it, I had already figured out what it would look like. ”

Pei Xiuxiu praised from the bottom of her heart: "Rong Er, you are a good cook, just like your father. ”