Park Jung-hwan was very fast, and he lit the stove, quickly washed the glutinous rice, and put it in a pressure cooker to boil.

Many of the people present were experts, and when they saw him cooking glutinous rice in a pressure cooker, they knew that he wanted to use the stickiness of glutinous rice to grasp various seasonings, but he was not pursuing the taste of glutinous rice, so he nodded secretly.

A qualified chef is to know how to make the most of the ingredients; If you don't give up the taste of any one of the ingredients, you will only make a hodgepodge and will not be able to reach the highest level of culinary skills.

Park Jung-hwan looked at the time and waited for a while before he began to peel the garlic and remove the ginger skin, and cut out the garlic and ginger with excellent knife work; His method of taking shrimp is particularly unique, he uses a carving knife to scratch the shrimp head, and immediately discards the shrimp brain, bringing more than five catties of Hokkaido shallow water shrimp only to take out more than half a tablespoon of shrimp brain.

When the Korean people make pickled cabbage, they like to use raw fish and shrimp to taste, and shrimp is the top quality, but Park Jung-hwan directly takes the shrimp brain, this extravagant style is obviously only available in the Goryeo court, and ordinary people will never be so wasteful.

In other words, this Park Jung-hwan is likely to be the heir of Goryeo court cuisine, and if it is placed in Huaxia, it will be equivalent to the imperial kitchen from the Imperial City Namsui Palace!

"No wonder Park Jung-hwan dared to make such a big bet, it's not small?"

The people present are all insiders, even if they don't care much about Korean kimchi, this common sense is still there. Therefore, after seeing Park Zhenghuan's methods, even the old man Zhang Zhouxuan frowned, glanced at Wu Jiuyu, and found that the other party's face was also deeply worried.

The heir of the Goryeo Imperial Chef is just that, the question is that today is kimchi, can the two not worry, although Zhouzhou's cooking skills are clever, but he is not a chef specializing in kimchi?

After preparing all kinds of seasonings, Park Jung-hwan turned on the pressure cooker, discarded the glutinous rice, and poured only the thick rice juice into a glass bowl; Then I picked up the Korean yellow cabbage, gently removed the large sheet covering the outside, and put it on the vegetable table for later use.

Then I saw him pick up the kitchen knife and slap the cabbage that had been stripped of the large outside; When the knife was struck, the vegetable case shook, but the cabbage was not damaged, but it collapsed a little like a person whose bones had been extracted.

"The most difficult word for "shock" in knife work!

Isn't this stick chef simple? Even in my Huaxia, this kind of knife work is top-notch, and it is difficult for non-first-class chefs to master!"

The judges on Huaxia's side suddenly looked at it.

Park Jung-hwan's shock is a wonderful technique; If you put it on martial arts, it is the magic skill of "fighting cattle across the mountain"!

After Park Zhenghuan showed his hand, his face was still as calm as water, and he began to pick up the cabbage and tear it up. When the people in Huaxia saw his method of tearing vegetables, they were immediately shocked again.

I saw that the cabbage he tore off casually was actually the same size and thickness of each slice, which was even more accurate than measuring it with a ruler; Although it is not a knife worker, it is a knife with both hands and a knife in the heart, and it has been faintly entered the realm of no knife is better than a knife at this time!

This person is really the top master of Goryeo diligence!

Within a few minutes, Park Jung-hwan prepared the cabbage, took out a needle-like thing, sucked up the shrimp brain obtained earlier, and then injected it into slices of tender yellow cabbage; This step requires the chef's hands to be extremely stable in order to find the veins on the leaves, otherwise the shrimp brain will not be able to penetrate into the dish and will be wasted in vain.

But this most difficult procedure is as light as a weight in his hands.

Soon, more than half a tablespoon of shrimp brains were injected into dozens of slices of cabbage, and Park Jung-hwan began to add salt, minced garlic, and minced ginger to the glutinous rice juice, dipped his hands in both sides of the leaves, and finally sprinkled the prepared chili powder on both sides of the leaves. This step is to play the role of feeding and flavoring at the same time, and at the same time to lock the moisture of the cabbage and the shrimp brain in the dish, the action should be gentle and fast, not after thousands of operation drills, it is impossible to perform so calmly.

After dozens of slices of cabbage were processed, they were gently stacked together by Park Zhenghuan, and then he picked up the outer leaf that was taken off first, and gently cut it into five or six layers of thin vegetable coatings with a kitchen knife, and wrapped these dozens of slices of cabbage with shrimp brains and seasonings layer by layer

Get in......

At this point, the case work of pickling cabbage in Korea has come to an end. After the whole operation, Park Zhenghuan actually took less than fifteen minutes!

"Oba is amazing."

Kim Yoona clapped excitedly and looked at Park Jung-hwan with affection.

"Good move! Although this Park Zhenghuan is a little crazy, he does have some kung fu in his hands."

Even Zhou Zhou couldn't help nodding secretly when he watched his performance.

It's just that he, like everyone else, is a little confused, according to the practice of kimchi, at this time, the cabbage must be fermented first and then refrigerated, and it will take at least a day before eating. This Park Jung-hwan wants to be made fresh and let the judges eat it on the spot?

What tricks does he have to go beyond the laws of time?

Even Zhou Zhou began to be a little curious......

-----------------

Park Jung-hwan soon revealed the mystery for everyone.

I saw him take out a steamer and a strange-looking stainless steel tank from the toolbox sent by his assistant.

This stainless steel jar is like a measuring cup used in the laboratory, straight up and down, flat, except for an extra lid, and metal buckles are designed on the four sides of the lid to be tightly fastened to the tank below. Above the lid, there is also a hollow metal ring.

Park Jung-hwan put the cabbage wrapped in the stainless steel tank, poured the prepared broth, then fastened the lid tightly and passed a wire through the center of the metal ring......

When everyone was looking at it inexplicably, Park Zhenghuan picked up the lid of the steamer, only to see that there was also a metal ring under the lid.

"He's going to hang the kimchi jar in the pot?"

Seeing this, all the talents in China suddenly opened up; Zhou Zhou also nodded secretly, although he has a system, as long as it is related to cooking, he is proficient, but when it comes to this kind of strange skill, even if there is no system in it, Nan Stick is really ingenious, and it is very unique in the stove.

Park Zhenghuan hangs the bubble pot in the stainless steel pot in this way, which can ensure that the bubble tank will not touch the pot body, and there is air separation between the bubble tank and the pot body; Then as long as the stainless steel pot is evenly heated, and the air is transferred through it, the fermentation process of the kimchi can be accelerated.

Anyway, if you use the ordinary method to heat it directly, or add water to steam, it will not ferment but directly ripen the cabbage, and the result will not be kimchi.

This method of "freshly cooking" kimchi is really unique and interesting.

Sure enough, after Park Jung-hwan hung the bubble pot in the steamer, he put the steamer on the fire, turned the fire to low, and began to heat it; It's just that in the heating process, he is not waiting idlely, but puts his hands close to the pot body, gently pushes the steamer, suddenly rotates clockwise, suddenly rotates counterclockwise, every five minutes or so, and extinguishes the fire to make the pot cool, and then sits on the fire eye to continue heating.

In the process of this operation, he does not wear heat-insulating gloves, as if he is not afraid of heat, just like a craftsman who has been cooking backhand cakes for a long time, and it is estimated that his hands have been tempered for thousands of years without fear of cold and heat.

It took about twenty minutes before Park Jung-hwan took off the steamer, took out the bubble jar, and without waiting for it to cool, he put it directly into the small quick-freezer next to him.

Korean kimchi is fermented and stored in two steps, just fermentation, but this step is frozen and quickly stored, with a sudden decrease in temperature, lock the deliciousness of the cabbage after fermentation, and at the same time, we must also borrow this step to make the taste of fresh and spicy pickled cabbage reach the most perfect peak!

After another five minutes, Park Zhenghuan took out the kimchi and put them into the five small glass bowls he brought.

Park Jung-hwan placed five glass bowls in wooden trays in the kitchen of the dining car and delivered them to the five judges.

"Judges, please taste this freshly made cabbage carefully, this is the best kimchi that can only be enjoyed in the court of my great Goryeo, and every time it is served, the palace maid will bring it to the ...... with a dance."

Park Jung-hwan glanced at Hwa with great triumph

Xia Jury glanced at it: "When you taste this kimchi, you will definitely feel like you have traveled back in time and returned to the court of my great Goryeo, please......

The passengers in the dining car all scoffed, and returned to the palace, what kind of royal court did the small country say, and they were really not afraid of laughing off people's big teeth?

The three Chinese judges led by Mr. Zhang Zhouxuan did not have the slightest mood to laugh, and as soon as this pickled cabbage was served, Mr. Zhang Zhouxuan and Wu Jiuyu, who had eaten all the best flavors in the world, changed their faces.

This kimchi is indeed made to the extreme, you don't need to eat it, just smell it with your nose, the smell of fresh shrimp with a strong North ~ Kaido style and the sweet and sweet smell of the cabbage itself will come to your face, this Park Jung-hwan's mastery of the taste is actually perfect.

"I don't want to admit it, but ...... It's really delicious...... Hey, what's the matter......

Brother Jinmen was greedy, and first sandwiched a piece of pickled cabbage and sent it to his mouth, and suddenly, the fresh, spicy and salty taste overflowed into his mouth, impacting his taste buds like an explosion; Then the cabbage melted when it touched his tongue like puff pastry, and a fresh, sour, slightly bitter taste of sea salt came out, and before he could frown, it merged organically with his saliva and transformed into the purest shrimp taste......

The most rare thing is that when the smell of fresh shrimp is about to disappear, the unique sweet feeling of Korean yellow cabbage finally hits, and the various flavors before it are unified into an incomparably mellow fragrance, calming her heartbeat that has already begun to be excited.

"This ......"

Old Man Zhang and Wu Jiuyu were also stammering at this time, unable to believe the deliciousness in their mouths.

They were originally very disgusted with Park Jung-hwan and were ready to pick bones in the egg, but they were still betrayed by their tongues and couldn't help but nod.

"The stick is made, this person is not good, the craftsmanship of kimchi is not said, I admit it!"

Brother Jinmen stretched out his thumb and expressed his affirmation.

"It's delicious, this score is ......."

Old man Zhang Zhouxuan and Wu Jiuyu glanced at each other, both of them nodded with a wry smile, like them, they would not go against their conscience to make a score.

Park Jung-hwan's pickled cabbage has been done to the extreme, whether it is knife work, techniques, flavor, or ingenuity, it has reached its peak, even if you want to find faults, you can't provoke it.

In the eyes of the two, Zhou Zhou is afraid that he will meet an opponent this time.

"Full marks!"

Two judges from Goryeo were the first to show signs with a perfect score.

"Full marks, perfect marks, perfect marks!"

To the surprise of the passengers, the three judges of the Huaxia side actually showed a full score!

There was a sudden silence in the dining car, and everyone looked at Zhou Zhou a little nervously.

But everyone still knows the three judges of Huaxia very well, and knows that since they have made a perfect judgment, it means that the kimchi on the stick is indeed impeccable.

In the audience, only Zhou Zhou remained calm at this moment. Zhou Zhou glanced at the five pickles in front of the judges, and nodded lightly: "Yes, only such an opponent and such a dish can be the opponent of pickles in Huaxia Sichuan Province."

There is no need to eat it, as long as Zhou Zhou smells the smell wafting in the air, he knows that Park Jung-hwan's kimchi has achieved some kind of extreme.

It's a pity that he met himself!

Your own kimchi isn't just delicious.

-----------------

Park Jung-hwan was very proud. Everything was as he planned, as soon as his palace pickles came out, everyone was shocked and won with a full score; From now on, the Chinese people will always remember the prestige of Korean kimchi!

"Hehe, thank you for your fair comments......

Park Zhenghuan thought that he was very graceful and bowed lightly to several judges, and then said to Zhou Zhou, "Master Zhou, I'm really sorry, I don't think there is any need to continue the competition in this competition, right?"

Hearing this, the people on the Huaxia side were secretly pouting

, the little stick is so rampant? But what people said seems to be right, Park Jung-hwan's palace kimchi is already full marks, is it meaningful to compare it further?

"Since it's a competition, let's let the judges taste my kimchi, fatty, serve."

"Okay!"

Chen Yuanyuan smiled, opened a jar of pickled radishes in Sichuan Province, filled five bowls each, and sent them to the judges.

"This is a white radish?"

Not only the five judges, but even the stick Chinese and Chinese passengers sitting in the audience gently rubbed their eyes.

This is also so beautiful, can such a radish still be called a radish?

Patches of white and jade-like radishes are misty under the light, like snow sticks that have just been taken out of the refrigerator!

A strange aroma emerged from the turnips, and in an instant it spread throughout the food truck; Is this the salty taste unique to kimchi? Wrong! When everyone stretched their necks to greedily absorb the aroma, they suddenly felt as if the tip of their noses had been hit hard by countless snow particles.

It's so cool......

Before anyone could exclaim, the pure fresh, spicy, and salty flavors followed one after another, exploding fiercely in everyone's noses, as if someone had suddenly lit firecrackers and detonated a detonator inside!