Tsk~

The filet mignon changes color quickly in the frying pan, and the fat turns into small bubbles, emitting a unique aroma.

This time Lu Yuan learned his lesson and prepared the best brown sauce, spread it evenly on the surface of the fried steak, then wrapped it with a layer of puff pastry, and asked Cai Mingjun to put it in the refrigerator.

After fifteen minutes, take out the steak wrapped in puff pastry, use a knife to score nice patterns on the surface of the puff pastry, and put it in the oven.

The whole process took almost an hour.

If it weren't for the delicious desserts provided by the second chef and pastry chef of Reef Restaurant and Gray Whale Restaurant, I'm afraid the people below would have scolded me.

"Okay, Chef Lu from the Gray Whale Restaurant has finished making the Wellington Steak, and I would like to invite three guests to taste it and comment on it."

Liu Quanquan, Yang Zhesen, and Meng Hualing each picked up a plate, picked up a small piece with a fork, put it into their mouths, and chewed it carefully.

Liu Quanqi cherishes his words like gold: "It tastes good."

Meng Hualing ate two pieces in a row: "It's delicious, it's delicious. This is the best steak I have ever eaten."

Her statement made the wealthy people in the audience smile. They felt that the little girl was too naive and was not afraid of exposing her unseen nature.

As a food blogger, Yang Zhesen does have two brushes. He only tasted half a piece and then gave it a rainbow fart: "The pastry is crispy, the mushroom sauce is dry enough, the taste is very good, and the innermost filet mignon is smooth and soft.

, meets the three-mature standard, very good, very delicious.”

Lu Yuan smiled and thanked him, Feng Yufang's face was full of joy, and Jiang Lai's dead father's face also became more beautiful.

Steven's Wellington steak was served fifteen minutes later than Lu Yuan's Wellington steak.

In terms of cooking time, he had already lost, but when Meng Hualing forked a piece and put it in her mouth, she said honestly, "Wow, this one is better." The audience below was immediately moved to pull their necks to look at the stage.

Want to find out the difference between two steak Wellingtons.

Yang Zhisen showed off again: "Please see, Mr. Steven's Wellington steak is brushed with a layer of egg wash on the outside of the puff pastry, and there is an extra step of refrigeration. This results in a later cooking time than Mr. Lu's Wellington steak. However, this

It’s just the icing on the cake. The soul of this steak Wellington is that it has a thin layer of Parma ham spread between the mushroom sauce and puff pastry. In my opinion, this not only enhances the taste

Lou, it can also reduce the difficulty of this dish."

Steven took the microphone from the female host: "Mr. Yang is right, Parma ham can effectively prevent beef juice from penetrating into the puff pastry, greatly improving the success rate of this dish, and it can be perfectly blended with

The combination of mushroom sauce and steak makes the taste more layered.”

The audience in the audience were not just people who came to join in the fun, but also many Western chefs who came here to gain experience. After listening to Steven's explanation, everyone suddenly realized, which was like an enlightenment. It turns out that all you need to do is spread the puff pastry between the puff pastry and the steak.

A layer of Parma ham can solve the difficulty of this dish.

Wow~~~

These people applauded the most vigorously, and some of their hands turned red, because this is no different from performing a live performance.

In the Western food industry, being able to cook a perfect Wellington steak is a watershed in culinary skills. As long as they master this trick, they can confidently say that they are a Western chef who can cook Wellington steak. Can you not be excited about this?

Don’t you sincerely praise Steven’s selflessness?

"Hey, this guy's Chinese level has improved a lot." After Feng Yufang finished speaking, he realized that Jiang Lai's face was ugly. He smiled and wanted to say something comforting, but he was worried about being criticized back. After hesitating for a moment, he decided to shut up and pretend.

It is better to be mute.

The surprise on Lu Yuan's face lasted for a long time. He had no idea that in just the past few days, Steven would come up with such a trick to solve the difficulty of Beef Wellington.

"Okay, that's interesting."

Cai Mingjun asked in a low voice from behind: "Chef, in this first level, do we win or they win?"

"There are three levels in total. Did you know that the judges will give out the scores only after the three levels are compared, and only then can the winners be determined."

"oh."

At this time, the female host looked at her watch, took the microphone and said: "Without further ado, the next step is the second level, a knife skills competition. The content of the competition is to ask two chefs to make a dish that they think can test their knife skills.

Dishes.”

The first level tests the mastery of fire, and the second level tests knife skills.

Lu Yuan touched his chin and thought for a while, then snapped his fingers and ordered "foie gras" to Cai Mingjun.

At the table opposite, Lin Yue took out a square piece of tofu and handed it to Steven. Holding a knife in his right hand and pressing it with his left hand, Lin Yue skillfully sliced ​​the dried tofu into 1mm thick slices.

…

Phew~

Phew~

Phew~

Accompanied by the whistling of the spray gun, the outer flames burned slightly, and the thin foie gras was coated with a layer of brown color.

Lu Yuan sprinkled the seasoning on the plate and gave it to several judges to taste.

Yang Zhesen started his review life again: "I believe many of my friends have made pan-fried foie gras at home. The sticky Huhu is like tofu mixed with sand. Chef Lu can cut the foie gras into 1MM.

The thick slices are really amazing. And the control over the heat is perfect.”

Lu Yuan chuckled and said: "Thank you, thank you."

He turned to look at the opposite side. Steven's dishes had just come out of the pot. Jiang Haokun was dividing them equally into three small colorful glazed bowls. There was a spiral tower of dried silk floating on the golden soup, with a red layer on top.

Shredded ham, large shrimps and green side dishes.

"This is... Huaiyang cuisine?"

"That's right, boiled dried shreds. I love this. I guessed it when he used the knife just now."

"It's interesting that a chef of a Western restaurant actually challenges Chinese cuisine."

"Just now the female host said that you can freely make a dish that allows you to experience your knife skills, and there is no requirement to make Western food."

"..."

The audience in the audience talked a lot, and most of them were surprised.

The staff brought three small bowls to the guest seats. After the three people tasted it, Yang Zhesen gave a thumbs up and said, "This is made from dried silk, authentic! It's great!"

Some people are accusing this guy below of saying that everything he eats is delicious. The food in the articles and videos he posted online has never been said to be unpalatable. Now that he is invited to be a judge in the challenge, no one can offend him. He is so smooth.

People point their fingers.

"Miss, Lu Yuan has secured this level." Feng Yufang dared to speak, because as a Western restaurant manager, he knew how difficult it was to cut foie gras into 1MM slices, and as a Yangzhou native, he was also familiar with boiled dried silk.

I am very familiar with it. You need to cut the square root into thin strips. Not to mention those chefs with stars, even the chef at the morning tea shop in my hometown can make this dish well.

When he said this, Steven took the microphone and said: "I have been studying Chinese with all my heart since I came to China. I have only one purpose in doing so, and that is to be able to make good Chinese food. Mr. Jiang said something very well,

He said that the power of Chinese food does not mean that it is more delicious than Western food, but that it is reflected in the rich cultural heritage and rich and colorful combination of ingredients. Everyone can find dishes that suit their own taste in Chinese food. I know very well,

This big boiled dried shredded dish does not fully express the importance of knife skills in Chinese food. I used to go to BJ, the famous tofu white in Beijing, Mr. Chang. I had eaten his Wensi tofu and wanted him to teach me, but he said that I couldn’t even

Even Chinese is not good, and he taught me a waste of ancestral craftsmanship. He also said that what I want to learn is cooking skills, and what he teaches is not a way of making a living, but the inheritance of culture."

"well said!"

There are people cheering for him below, and regardless of whether the boiled dried silk noodles he makes is delicious or not, or not, just because of his fluent and connotative Chinese, he surpasses 99.99% of the foreign chefs who come to China to make a living.

Wow~

There was another round of prolonged applause.

This scene made Feng Yufang confused. Wasn't it the promised sword show? Look at this large boiled dried silk thread, which excited the people behind him...it's so tasteless.

Xu Li moved closer to Xu Lan and whispered: "Auntie, who do you think taught the French chef this amorous Chinese language?"

The old lady knew what she meant by this.

"The following is the last level of the cooking challenge. The two chefs are invited to give free rein and make a special dish to conquer the taste buds of the three guests." The female host announced the setting of the last level and turned the audience's attention on it.

Attention is drawn back to the playing field.

Lu Yuan glared at Steven fiercely. From Beef Wellington to thinly sliced ​​foie gras, he was better than his opponent in terms of his grasp of the heat of the dishes and his proficiency in knife skills. But why was there always a feeling of holding back?

What about the feeling of humiliation?

This time he is going to take it seriously!

With a look, Cai Mingjun brought out the expensive lobster and king crab.

Gan Jing, who was sitting upright in the audience, pursed his lips, knowing that Lu Yuan was annoyed and was about to make a big move.

Lu Yuan quickly took action, peeling off shrimp shells, removing shrimp threads, and breaking down king crabs...

Steven and Lin Yue did not take action immediately. They discussed in a low voice, one went to get flour, eggs, cauliflower and corn kernels, and the other prepared the condiments for pickling the ingredients.

The two parties worked in full swing for more than half an hour. This time, Lu Yuan was still the first to finish the dishes. However, he did not give it to the three judges to taste at the first time. He deliberately worked hard on the final decoration in order to let Steven and Jiang Haokun finish it first.

superior.

Lin Yue did not compete with him on this matter. After finishing the dishes, he asked Liu Hong to divide them into three portions and bring them to the judges' table.

Meng Hualing looked at this dish, which completely used Chinese cooking techniques but looked like Western food. She hesitated for a moment, then picked it up and took a bite.

In one bite, it has the softness of milky bread and the crunchy texture of fried vegetarian balls. It is not greasy at all and tastes very sweet.

"Well, it's delicious."
To be continued...