The contest lasts for half an hour, and the contest consists of a sweet meat dish that can be served as a main dish.

In Chinese cuisine, sweetness has never been the mainstream, and sweet dishes account for less than one-tenth of many salty cuisines. And sweet meat dishes only account for half of the sweet dishes, and you have to choose sweet meat dishes that can be used as the main dish, in fact, there are not many to choose.

All this is still under the premise that Chinese cuisine has become a system in later generations, in this era, not to mention sweet meat dishes, the sweet dishes that can be served can be counted on two hands.

This is the reason why Fan Fei chose a sweet meat dish that can be used as the main dish as the content of the competition, and being able to choose a sweet meat dish as the main dish has already proved that the chef has a certain strength.

The people of the capital are all sweet lovers, which is the characteristic of this dynasty, and no one knows when it will become like this. It is rumored that Emperor Wanli liked sweetness when he was young, and this saying is also the most widely spread, after all, the king of Chu has a thin waist, and he starves to death in the palace, and the king of Qi is good in purple clothes, and there is no different color in the country.

Fan Fei's chef was dug from Lianchun Garden, the No. 1 restaurant in Yingtianfu, so he naturally knew how to make sweet dishes. I saw that he was handling the ingredients very easily, and he could turn his head to look at Liu Yifeng on the other side in his spare time. But after he saw clearly what Liu Yifeng was doing, the expression on his face was stunned.

In Chinese cuisine, in fact, many dishes from all over the world have the same basic cooking techniques, so the teaching of an oriental cooking school in later generations is to teach one kind of cuisine, because that dish is not only the most common dish in restaurants, but also the dish that can best reflect the basic cooking techniques.

The basic cooking techniques of sweet dishes have been summarized in three categories in later generations: frying sauce, sweet and sour and steaming.

Among them, sweet and sour and steaming are cooking techniques that began in the Tang Dynasty, while fried cooking is a cooking technique developed in the Ming and Qing dynasties.

The squirrel fish that Liu Yifeng wants to make is a representative dish of fried cooking, but he also added a display of knife skills. He had practiced squirrel fish knife skills for a long time before crossing, and under the stunned eyes of Lao Wang, the fish fillet was quickly processed.

Two fish for 10 people are enough, but considering that this is a competition, the biggest buying point of squirrel fish is its appearance, and Liu Yifeng processed a total of 4 fish. Because he was a little too showy of knife work, and the cut was very thin and deep, he was worried that it would break when he fried it.

Sure enough, the first fish disconnected without any suspense. Liu Yifeng guessed that he used too much force to apply starch to the gaps of the fish meat. In the second one, he moved a lot lighter, letting Lao Wang sprinkle powder little by little, and he tried to gently pull away the fish meat, so that each gap after the knife was changed was stained with starch.

Fan Fei's cook saw exactly this scene.

Suddenly, his expression became much more serious. He glanced at the wooden bowl in front of him, and in essence he was doing the same thing as Liu Yifeng now: he was also wrapping the ingredients in batter and preparing them for frying.

Frying was not fully popularized in the Ming Dynasty because there was too much oil used for frying. Therefore, the chefs who can fry basically have two brushes, and Fan Fei's chef no longer thinks that Liu Yifeng is the person Zhang Jun caught casually.

When both sides began to fry, Liu Yifeng also found that the other party was acting in the same way as himself. However, compared to the other party's change of opinion of him, he was just a little curious about what the other party was going to do.

After the squirrel fish was fried, it was put aside to control the oil, and he began to fry the sauce that Lao Wang had already mixed according to his instructions.

The squirrel fish eaten by later generations is basically an improved and improved version, the basic version is sweet with tomato juice, and the advanced version is with some thick fruit pulp. Now Liu Yifeng doesn't have that condition, and he doesn't know if the tomatoes have been introduced to the Central Plains, although he is in North America, he has not found those crops unique to the Americas, so he can only make the traditional sweet and sour sauce version.

But for the sake of beauty, he still fried the sugar color in advance, and the sugar color was paired with a sweet and sour sauce with white vinegar, although the color was not as bright as the bright red of the ketchup version, he also tried to adjust it to cinnabar red.

After the juice is thickened on high heat, it is evenly poured onto the prepared fish, then a dozen boiled peas are sprinkled randomly, and finally the sweet and sour sauce accidentally dripping on the edge of the plate is wiped off with clean white gauze, and the traditional version of squirrel fish is ready.

The golden fish is pine-shaped, and the sweet and sour cinnabar red sauce is dotted with green peas, and the strong color contrast makes people look and feel comfortable.

The dishes on the other side were also ready, Liu Yifeng sniffed the sweetness in the air that was different from his side, and suddenly felt a little familiar.

"Two, who will come first?"

Whoever has the dish to be rated as a tasting first will definitely take advantage of it, and the other side is still considering, Liu Yifeng generously let him come first, mainly because he was a little curious about what dishes were made on the other side.

The result surprised him, because he was too familiar with the dish, and it was also a regional home-cooked dish in later generations.

"This meat is so tender!"

"The sweetness is just right."

"Crispy on the outside and soft on the inside, this is the level of the imperial kitchen, it's really too high!"

Facing the praise of the judges, the smile on Fan Fei's face became brighter and brighter. Zhang Jun also got a share, and after he put the piece of meat in his mouth with chopsticks, no matter how good the qi cultivation kung fu was, it was broken.

This slice of meat is golden brown, and you can feel the crispiness on the appearance when you put it in your mouth, and the result is that it is fried and fried after the crispiness of the clothes, and then it is just the right amount of sweetness, followed by the tenderness of the meat and the low taste as a slight saltiness, which stimulates the taste buds, and combines the meat flavor and sweetness, so that people can't help but swallow it quickly after chewing a few bites.

If it weren't for the control, he really wanted to clip the second chopstick.

"Zhang Jun, how is it?"

"Well, Lian Chunyuan's level is okay, make a living."

"Hey, you're going to be hard-mouthed." Fan Fei said: "This dish is a real palace banquet dish, if it weren't for the gift of the saints, the retired imperial chefs would not dare to make this dish among the people, let alone pass on the skills." ”

The judges next to the two nodded their heads and praised one after another, saying that they were worthy of the palace banquet, worthy of being the disciples of the imperial chef, and worthy of being the chefs dug up from Lianchun Garden.

Zhang Jun couldn't control himself anymore, and his face was extremely ugly.

Fan Fei's cook also looked proud, and had already begun to celebrate his victory in advance.

Liu Yifeng glanced at him and complained: "Open champagne halfway." ”

Lao Wang silently wrote down the word "champagne", he didn't stay with Liu Yifeng for a long time, but because of his non-talkative personality, Liu Yifeng gradually got used to saying a lot of words in front of him. Anyway, Lao Wang is not like Feng Shuo, he accidentally said the words of the later generations, and he has to find a way to explain it.

"I said everyone, you haven't tasted our food yet!"

Zhang Jun couldn't stand the 10 judges' slapping of Fan Fei's whiskers, and these 10 judges also reacted that Zhang Jun was also a person they couldn't afford to offend and was very willing to stammer, so he quickly put away the flattery on his face, rinsed his mouth with tea seriously, and then stared at Liu Yifeng's dish with wide eyes.

"It's ...... This is...... Fish? ”

"What fish looks like this? What is the special fish of Dongshan Prefecture? ”

"You are stupid, the fish in Dongshan Prefecture and the fish in my Central Plains are all the same."

"But why does this fish look like pine nuts?"

After Liu Yifeng finally looked at his dish being served, the smile on his face gradually disappeared, and even Fan Fei and his cook, whose faces became a little ugly, said to the judges: "Everyone, my fish is called squirrel fish." ”