I'm so competitive, and it's a little bit of trouble, so it looks like I'm going to give it my all. Zheng Shuanglong, who felt the battle intent in Alice's eyes, also had a flame in his heart.

said that Alice and Erina are competitive, but in fact, Zheng Shuanglong will not be much worse than them.

After dealing with Alice with a smile on his face, Zheng Shuanglong began to make preparations in earnest.

The dish that Zheng Shuanglong wants to do today is siu mai, and the preparation required for roast wheat is much more than that of steamed buns, plus the portion is quite large, so the preparation work is even more complicated.

In this period of more than an hour, it is not possible to have these pre-work ready, without sufficient technology.

I saw Zheng Shuanglong take a deep breath, his pupils dilated, and his mind was concentrated. The movements of the hands are fast.

Chop the minced meat, chop the shrimp, chop the vegetables, beat the eggs...... More than a dozen steps, smooth and smooth, meticulous calculation, no things, no superfluous movements, like a robot, accurately executing the task.

Every step is very standard and perfect, and the final dish is definitely a treasure. This siu mai dish is definitely one of the best value dishes for today's guests.

After more than an hour, after the minced meat, shrimp, vegetables, and eggs were all prepared, Zheng Shuanglong looked at the time, and there was still more than half an hour before it was time to review.

So, Zheng Shuanglong sped up the movements in his hands.

The filling is OK, and the rest is the roasted oatmeal, and the roasted oatmeal is also the key to whether the roasted wheat tastes delicious. It can't be too thin, it can't be too thick, it needs just the right amount of toughness.

Preparing an iron basin and a wooden bowl, Zheng Shuanglong began to knock eggs again, this time to knock eggs for noodles.

Between them, Zheng Shuanglong held the egg and gently knocked it on the iron basin. Separate the egg whites from the yolks and repeat until most of the wooden bowl is filled with egg yolks.

Zheng Shuanglong began to stir and stir quickly, and as Zheng Shuanglong stirred, the egg yolk quickly became viscous and became a golden egg liquid. Stir up a ball, not distinguishing one from the other.

After finishing the egg beating work, Zheng Shuanglong quickly washed his hands and dried them, poured the flour prepared in advance into the basin, and prepared to start mixing the noodles.

The technique of mixing the dough will determine the key to the dough, and the quality of the dough will determine the taste of the siu mai.

Therefore, the key to a pastry chef's skills is to truly reflect whether a pastry chef's skills are solid. Even. In northern China, where noodle is predominant, a woman's noodle technique can determine that she was a qualified housewife at the time. This shows the importance of harmony.

Zheng Shuanglong is not a pastry chef, let alone a housewife from northern China, but fortunately, Zheng Shuanglong still has a unique approach to noodles. It is a technique that can make a very good dough.

After all, Zheng Shuanglong's strength, speed, and perception are too much beyond ordinary people. The strength is enough to be able to make a delicate dough, the speed is enough to allow the dough to heat and ferment quickly, and the perception is extraordinary to understand when the dough is the best dough, so with the blessing of these powers, Zheng Shuanglong can make a great dough. Naturally understandable.

Talent, that's talent. A talent that ordinary people don't have.

Pour in half a cup of warm water, start stirring gently with chopsticks, then take a large spoon and scoop a spoonful of golden egg mixture and pour it in, stirring. This is repeated until the mixture turns yellowish, then pour in more flour and begin kneading.

Strength, technique, and skill are the key to making noodles, and Zheng Shuanglong, who happens to have stepped into the extraordinary realm of cooking, has his own understanding of noodles and can make quite good dough. A push and a retraction will show the power and beauty.

Looking at Zheng Shuanglong's artistic-like face-to-face technique, Erina, who was also preparing quickly, couldn't help but be distracted and fascinated.

Although I was not convinced, looking at Zheng Shuanglong's kneading skills, Erina Nagikiri understood very well that on the basis of pastry, she was inferior to Zheng Shuanglong.

"Golden dough, hmph, it's just a matter of incorporating the pole into the dough, I can do it too, well, forget it, I'm still busy with myself." As she spoke, Erina shook her head slightly, no longer paying attention, after all, time was running out, and Erina's preparations were not yet completed.

Time passed, and when there were fifteen minutes left to start the review, Zheng Shuanglong finished the preparation, and a large ball of delicate, soft, and elastic dough was kneaded.

After completing the preparations, Zheng Shuanglong covered the dough with a warm towel and let it ferment slowly for a while.

Taking advantage of this rare break, Zheng Shuanglong looked around, the A venue was basically full, and all the students were desperately making breakfast, and they were very busy.

With a turn of his eyes, Zheng Shuanglong looked at Erina Nagikiri beside her, she seemed to have done all the work, she was washing her hands, looking at the ingredients and ingredients, it seemed that she was preparing an American breakfast.

Turning his gaze again, Zheng Shuanglong looked at the opposite side, Nagi Alice was doing chemical experiments with all kinds of modern instruments that he didn't know at all.

That's right, it's a chemistry experiment, not a dish production. Those tools, it's really a bit exaggerated.

As if seeing Zheng Shuanglong's gaze, Alice put down the tools in her hand and waved her hand to Zheng Shuanglong with a smile.

Nodding at Alice Nagiri, who had a sweet smile on her face, Zheng Shuanglong withdrew his gaze, gathered his mind, and began the last step of work.

Lifting the warm towel, Zheng Shuanglong quickly kneaded the dough into long strips of equal thickness, and then used a sharp bamboo kitchen knife to cut the dough into small doughs.

For Zheng Shuanglong, if it is not necessary, he basically will not use steel kitchen knives, after all, it is not a good choice to give the ingredients an iron flavor.

The bamboo knife is not only elegant, but most importantly, for Zheng Shuanglong, who has the skills mastered by the knife, except for a very small number of ingredients, it can be handled with a bamboo knife, and in Zheng Shuanglong's hands, the gap between the bamboo knife and the iron knife is really not very big.

Cut the small dough, sprinkle it with flour, roll it round, flatten it, and quickly roll it out with a rolling pin.

Then take eight meats, five shrimps, five vegetables, and five eggs, and put them into the four openings of the kneaded special dough, and then quickly put them into the steamer. Place two in a steamer, pinch and arrange, and quickly basket it with a strong fire.

In just fifteen minutes, Zheng Shuanglong made 300 special siu mai - the golden ratio of siu mai, two is one serving, that is. Zheng Shuanglong made 150 servings of siu mai.

Just when Zheng Shuanglong put all the golden ratio of roasted wheat on the steamer, the clock went to six o'clock. Dojima Silver walked into venue A, took the microphone, and said solemnly: "When the time comes, I'll explain it before I start the review." ”

Listening to Dojima's words, most of the students stopped what they were doing and looked at the door.

"First of all, there are our diners!"

As Dojima Gin's words fell. A large group of people dressed in different costumes poured into the venue, including young and old, men and women, and even kindergarten children, looking at the venue with their eyes open, as if looking for prey, watching from the various kitchen counters.

"Among these people is our ingredient supplier at Far Moon Resort. There are also colleagues from the cooking department and the service department, who are the examiners this time. ”

"I would like to reiterate once again your criteria for qualification. First, have new ideas and get their approval; Two, two hundred copies in two hours! Well, the review begins! ”

With the announcement of Dojima Gin, more than 1,000 people poured into the A venue. Even more diners began to divert the venue, which was already very noisy, and became even more crowded. In front of each dining table, diners attracted by the food appeared.

And at this time. Erina Nagikiri also served her own food just right. A golden light flashed.

"Is this, Eggs Benedict? It's amazingly beautiful, like a shining jewel...... "Intrigued by Erina's jewel-like dishes, many diners stopped in front of Erina's kitchen.

Here, on the porcelain plate, the eggs Benedict are quietly placed on a porcelain plate with a rich fragrance and a dazzling jewel like a hamburger, attracting diners passing by.

Eggs Benedict is a classic American breakfast that is as simple as a poached egg with English muffins, ham and Dutch sauce. Don't look at it as just a few simple combinations, but if you want to make a Benedict egg that makes people feel happier in one bite, you need to be meticulous and done in one go.

And Erina Nagikiri's eggs Benedict are such dishes that make people feel happy.

"The poached eggs are perfectly parched and melt the tongue, the elegant tartness of hollandaise chutney, the crispy pan-fried bacon, and the muffins with a hint of sweetness! These flavors become one and wrap your tongue tightly! And that esoteric taste, it's mullet roe! ”

I see, the high-end salty flavor of mullet roe is mixed with the yolk of the egg, which brings out such a deep taste! It's so delicious! “

A middle-aged man in a chef's uniform who was attracted by Erina Nagi's cuisine couldn't help but reach out and grab a piece of eggs Benedict, taste it, and quickly indulge in the blissful taste created by the dishes made by Erina Nagikiri.

Not only the chef of the Tozuki Rikyu Cooking Department, but quite a few diners gathered at Erina Nagikiri's kitchen counter to indulge in the delicious taste of eggs Benedict, and soon, the batch of eggs Benedict that Erina Nagikiri had made in advance was sold out by the diners.

Of course, Zheng Shuanglong, who has not eaten breakfast yet, also grabbed a Benedict egg made by Miss Erina Nagikiri, which is really quite superb, should it be said that it is worthy of being made by Erina Nagikiri, it is really delicious.

Although Zheng Shuanglong's behavior made Erina Nagi very dissatisfied, it was clear that he was still a competitor, but he was still ...... However, for the sake of Zheng Shuanglong's contribution to the portion of the cuisine for himself, Erina Nagi was merciful and spared Zheng Shuanglong.

Just when Erina Nagi had a little dissatisfaction in her heart, and at the moment when the group of diners were waiting for Erina Nagikiri's newly baked eggs Benedict, a rich temptation, which made people appetite, and the fragrance of eating ** came over.

Smelling the fragrant and tempting food, Erina Nagikiri stopped what she was doing abruptly and looked up at Zheng Shuanglong's kitchen counter.

The steamers were opened one by one with the steam, and the gold like a work of art appeared in front of everyone's eyes.

"What is this?" "What a good smell?" "Is it from there, what is it, so beautiful, Chinese style early?" …… With the spread of the aroma, with bursts of discussion, one diner after another gathered in front of Zheng Shuanglong's dining table, and soon Zheng Shuanglong's kitchen table was full of diners.

"Lose, visually, and in terms of aroma, is this the Chinese cuisine of the food kingdom!?" Watching their own diners walk to Zheng Shuanglong's kitchen counter with the delicious aroma, Erina Nagi was very unwilling to think.

However, in this competition, Erina Nagikiri does not think that she will lose, such a delicate simai, such a complex dish, it will take a lot of time to make, and this competition is about who can sell more dishes. Judging from such a complex dish made by Zheng Shuanglong, it is difficult to say how many he can make in two hours.

Gently fanning the steam with his hand, looking at the steamed roasted wheat, golden dough, yellow eggs, brown pork, pink shrimp, green vegetables, tasting the tempting aroma, Zheng Shuanglong nodded with satisfaction. That's it, that's the key to my victory in this competition.

Looking at the rather tempting roasted wheat like a work of art, the diners who were attracted by the aroma said, "Bring me a plate!" "Me too, I want a plate too!" "And mine." ……

"Okay, right away." Zheng Shuanglong, who was surrounded by the enthusiasm of the diners, put all the steamers on the booth with a smile on his face, and said, "Two in one cage, please queue up to get it yourself." ”

After speaking, Zheng Shuanglong quickly went to wrap the roasted wheat. It's not that Zheng Shuanglong doesn't want to serve the dishes for all the diners, but just like Erina thought, the golden ratio of roasted wheat is a little troublesome to make, and there can be no difference between the wrapping of the dough and the ratio of the filling, otherwise, there will be problems with the taste. It took a little longer.

Therefore, Zheng Shuanglong must seize every minute and every second to make siu mai, after all, Zheng Shuanglong is not selling 400 copies now, but to win Alice and Erina.

Seeing the lively Dojima Silver here, he walked over with a smile on his face, received a copy of the siu mai, and after tasting it, he couldn't help but exclaim, "It's so good!" This siu mai is really outstanding! The shrimp are still elastic after being ground into a puree, and the delicious vegetables are full of hearty texture, and the egg yolk is soft and soft, and the pork is smooth and smooth. The most successful aspect of this siu mai is the balance between the four ingredients, which do not mask the flavor of each other, but can be blended together, all because of the proportions of the portions. (To be continued.) )