Pan Huachun lifted the swallow skin, and he stretched out his hands to stretch the swallow skin open.

The raised bird's skin has a silky texture that shines through and allows for blurred vision.

This effect is achieved because of the extremely thin thickness.

Undoubtedly, this effect is extremely impressive.

When the people in the stands saw this, they were amazed.

The bird's nest skin still needs one last step, even if it is made, that is, the bird's nest skin is cut.

The pastry that Pan Huachun wants to make is not swallow skin, or it is not a simple swallow skin.

What he's going to do is swallow skin ravioli.

This also requires him to divide the bird's nest skin into small square pieces that are used as wonton wrappers.

The bird's nest skin is extremely thin, which is just right for making wonton skin.

You must know that the wonton wrapper itself has to be thin long ago, and it can have a sense of transparency when cooked in the end.

To make bird's skin wontons, you also need to make the filling, which is also quite important.

The filling of the swallow skin wonton is different from the filling of ordinary wontons, and there is also a big difference in seasoning.

You must know that most of the bird's nest skin is made of pork, and the wonton filling is mostly pork-based.

If you follow the general seasoning, it is inevitable that the taste of the two will be confused.

When the time comes, wontons don't look like ravioli, and pork doesn't look like pork.

The slightly special seasoning is to distinguish the taste of the bird's nest skin from the flavor of the filling, so that it does not affect each other too much.

Time passed slowly, Pan Huachun had already reconciled the stuffing, he had a secret recipe, and the step of the stuffing was not difficult for him at all.

When making wontons, you need to pay special attention to the technique.

In terms of strength, try to be as gentle as possible.

You must know that the bird's skin itself is very thin, and because it is made of pork and sweet potato flour, it is not as convenient as the wonton skin made of flour in terms of toughness.

Of course, the flavors of the two are different, and there is no such thing as one is better or worse.

The bird's nest skin is too easy to break, so when wrapping the filling, the hand should not be too heavy, otherwise it is easy to damage the bird's nest skin.

Once the bird's skin is damaged, then the entire wonton is ruined.

Pan Huachun has already been extremely proficient, and he can do this step with his eyes closed.

This is not bragging, he can really do it with his eyes closed.

In the past, Pan Huachun tried it, and there was no problem at all, but it was really not as good as the bag with his eyes open.

I saw Pan Huachun's hands flying, and one wonton after another kept appearing, and Pan Huachun put it aside.

At this time, Gao Dian's chestnut crisp was almost baked.

He took it out of the oven and was immediately greeted by the smell of chestnuts.

He waited for the chestnut crisp to cool quietly before taking it over.

The chestnut crisp is delicious when it comes out of the oven, but to really reflect the crispy texture, it still needs to be cooled.

If you start tasting it just out of the pot, the flavor is really good, but the crispiness is a little worse.

When cooled, the crispiness increases and the taste improves.

This is the same as fried peanuts at home.

Hot fried peanuts, just out of the pan, taste that peanuts are soft, a little crispy, but the texture is not obvious.

It tastes soft as a whole.

Therefore, after the peanuts are fried, they should be allowed to cool down quickly. In this way, the cooled peanuts will become very crispy.

Pan Huachun's wontons have been wrapped, and the water in the pot has already been boiled, so he now puts the wontons down and boils.

Taking advantage of this time, Pan Huachun began to make seasoning of the soup base.

Unlike dumplings, wontons are generally eaten with 8 soups, and when eating, they need to be eaten with the soup.

That's how you can really appreciate the deliciousness of the ravioli.

The seasoning of the soup base, Pan Huachun did it relatively simply, and it was not too complicated.

The swallow skin wonton itself is extremely rich in flavor, and the soup base is about to be lighter, and the two complement each other when they are matched.

The time it takes to cook the bird's skin wontons should not be too long, and once the time is too long, the bird's nest skin is easy to spoil.

After cooking, the bird's skin wonton has become a little crystal clear as a whole, like clouds in the sky, floating and sinking in the bowl.

"Chef Gao, are you done too?" Pan Huachun glanced to the side, and then asked.

"It's done, you're done?" Gao Dian nodded and answered, then asked rhetorically.

Pan Huachun said: "It's just right, why don't we go together?" ”

Gao Dian looked over, and on the surface, what he made was ordinary wontons.

But Gao Dian, who was next to him, knew that what he was making was not ordinary wontons, but swallow skin wontons.

Regarding Yanpi, Gao Dian also wanted to learn it, but unfortunately he never learned it, and there was no place to learn.

You must know that the production process of bird's nest skin is deceptively simple, you only need to beat the pork repeatedly, and then add sweet potato flour to roll it out.

But some inconspicuous places are the key, which directly determines whether you can make delicious bird's nest skin. These key places are all passed down by word of mouth between master and apprentice.

Gao Dian is an outsider, and he almost can't learn the real swallow skin.

Even for this rather famous and complex dish, Gao Dian has never been able to learn as he wished.

Now that Pan Huachun has made it, Gao Dian can only marvel in his heart.

Who would have thought that there were so many steps involved in the way ravioli, which look ordinary?

It can be said that this bowl of swallow skin wontons is not easy to come by.

"Okay!"

Hearing Pan Huachun's words, Gao Dian decisively agreed.

So far, he has not had any accidents, which makes Gao Dian a little surprised and surprised.

It's not that he has persecution paranoia, and it's not that he wants others to make a little accident.

It's just that he's a little unaccustomed to it.

Obviously, there would have been some accidents before, but now it is so smooth.

Smooth is naturally excellent, which also makes Gao Dian feel a little misunderstood Pan Huachun, and he feels a little guilty.

He speculates too badly, but in fact there are not so many bad people.

Out of some guilt, Gao Dian agreed to Pan Huachun's invitation to review together.

It is naturally not possible for two people to review at the same time.

But it can be done one after the other.

Gao Dian motioned for Pan Huachun to raise his hand first, and he then raised his hand.

Wontons can't wait too long, and the flavor will change, but the chestnut crisp made by Gaodian does not have this problem.

At the very least, it doesn't taste much at night.

Pan Huachun knew this truth very well, and then he was not polite and raised his hand high.

Soon, a staff member came to collect his swallow skin wontons, and after him, Gao Dian also raised his hand.

The judges will taste the pastries in the order in which they were collected.

For example, the pastry made by Gao Dian and Pan Huachun is not long after being taken away, but Pan Huachun is taken away first, so when tasting it, Pan Huachun's pastry will be tasted first.

The order in which they taste will only be based on the order in which they are taken away, and it doesn't matter which pastry is more suitable for tasting first.

It is precisely because of this that each contestant will subconsciously control the progress of their cooking.

For example, if you don't wait too long for your pastry, you will control the cooking time to a time when no one is around.

In this way, you can ensure that your pastry will be tasted by the judges at the first time.

It sounds a bit incredible, but it's actually pretty easy to operate.

It can be easily achieved by simply observing and controlling the progress of the production.

This is a must-have skill for all contestants.

…………

The judges of the sixth group are still the three of them.

Among them is Yu Jinghong.

They have always been the judges of Group 6 and have not changed since the beginning.

As an extremely picky person, Yu Jinghong is looking forward to the pastries made by Gao Dian.

There are two types of food that she can look forward to, one is extremely tasty and can fully satisfy her discerning palate. The other is a novelty, a flavor that I haven't tasted much before.

Gao Dian belongs to the latter type, and the flavor of the pastries he makes has a unique feeling.

This is what Yu Jinghong likes very much.

She waited, and a ravioli came up.

She looked at the ravioli in front of her and recognized at a glance that this was not an ordinary ravioli.

Because the color and texture are different.

She has tasted a lot of food, but in terms of eyesight, she naturally doesn't have anything to say.

But she didn't recognize what kind of wonton it was, and if she wanted to know, it was difficult to tell just by looking at it, and she had to taste it to know.

Yu Jinghong said two poisonous words as usual, in fact, she felt that the appearance of this wonton was too ordinary, as if it was brought by a street food stall.

The other two judges have long been surprised by this, and Yu Jinghong's poisonous tongue attribute is a well-known thing.

After Yu Jinghong finished two sentences, the three of them began the tasting session.

Eating wontons must be eaten with soup, and if you only eat wontons without drinking soup, wontons will have no soul.

To eat chaos, you need to eat it with a spoon, put the wonton and soup in a spoon, gently blow with your mouth to let the wonton cool down a bite, and then put it in your mouth in one bite.

The slightly hot soup wraps the wontons, and the skin is like a cloud, which is wonderful to the touch. After chewing slightly, the skin suddenly breaks open and is very elastic.

The skin on the outside is different from ordinary wontons, and it tastes rich in meat, but it doesn't taste like meat.

The filling on the inside and the skin on the outside blend with each other, both with a meaty aroma, but the flavor on the inside is stronger, and the taste on the outside is slightly lighter.

Although it is meaty, it is different and has its own flavor.

"It's a swallow skin ravioli." Yu Jinghong said.

Wei Qiaoyi

She was the first to taste it and couldn't help but blurt it out.

This swallow skin wonton is the second time Yu Jinghong has eaten it.

When she ate it for the first time, she was still very young, only eighteen years old, just in her youth, and her figure was not out of shape.

Yu Jinghong, who has lived since she was a child or in fine clothes and jade food, will naturally not be bad in appearance, with fair skin, ruddy complexion, slender figure, and good face.

Back then, she was the goddess of the school, and she was chased by many boys, and she received a lot of love letters.

In the end, she fell in love with another boy, and the time when the two were in love has always been the most precious memory in Yu Jinghong's heart.

It's a pity that the two broke up later because their families were too far apart.

It was also from that time that Yu Jinghong no longer managed her figure, and began to eat and drink as she wanted, and slowly became the plump body of the current country.

The first swallow skin wonton she ate was taken to by her ex-boyfriend.

The first time I ate it, I was very impressed with her.

But she hasn't been to eat it a second time, it's not that she can't go, or that she thinks the swallow skin wontons are too expensive.

But that place has many memories of the two of them, and she doesn't want to touch the scene in the past, and she hasn't even eaten this swallow skin wonton he likes.

I didn't expect there to be this dish today, which made Yu Jinghong suddenly fall into memory.

The other two judges suddenly said: "It turned out to be this dish, I just don't taste it the same." ”

Because this is made from bird's nest skin, not ordinary flour.

Of course, the taste will be different.

Yu Jinghong, who was caught in the memory, did not speak venomously, she didn't say anything, as if she could no longer serve as a judge.

The two of them were also a little surprised when they saw that Yu Jinghong didn't speak, there were only a few people who could make Yu Jinghong speechless.

Could it be that there is another one in front of you?

The two thought.

But after all, there is still a way to get down to business.

"Ms. Yu, why don't we start scoring?" One of the judges asked.

Yu Jinghong nodded quietly, and the memories had passed at this time.

The time that has passed is already the time that has passed after all, and it is impossible to go back in time.

The reason why she no longer has a poisonous tongue is that she feels that it is unnecessary, this swallow skin wonton is a pastry in the soft place of her heart, even if it is a little insufficient, but Yu Jinghong doesn't say it anymore.

After tasting the swallow skin wontons, the three of them began to score.

After the scoring is over, the next dish is next.

This is Gao Dian's chestnut cake, he paid a little later than Pan Huachun, so after Pan Huachun, it is Gao Dian.

In order to ensure fairness, when the contestants present their noodles, they are generally not made public.

Of course, it's okay to know, all the judges have professional ethics. When it's time to be fair, it's still fair.

As soon as the chestnut cake came up, Yu Jinghong knew that this was a pastry made by Gao Dian.

The reason why he was so easily recognized was because Yu Jinghong had been staring at Gao Dian since he came in.

Regarding what pastry Gao Dian makes, Yu Jinghong has long known it.

What she is looking forward to the most is the pastry made by Takadian.

She didn't care about the poisonous tongue at the moment.

As for the other two, they are already very calm about Yu Jinghong's poisonous tongue.

It was strange at first, but now it's calm.

The chestnut crisp made by Gao Dian has nothing to find fault with in appearance, although the whole is simple, but it has a sense of delicacy.

It doesn't mean that sophistication has to be sophisticated, and a simple style can also be sophisticated.

When you bite into the first bite, the crust is crispy and the dregs are peeled off, and then the mouth is full of chestnut flavor.

The skin is crispy, the filling is soft and delicate, and the texture does not look like chestnuts, but rather like ice cream.

The flavor of chestnuts is so strong that it tastes as if your mouth is full of chestnuts.

The crispiness and delicate texture are intertwined, and the feeling is very strange and addictive.

Soon, Yu Jinghong tasted it carefully, and her mind was still unfinished.

Sure enough, every time Gao Dian made pastries, she never disappointed.