Huang Hu didn't expect that his first two carefully planned special dishes would fail, which made him angry and anxious.

The next dish is a vegetarian dish.

This vegetarian dish is not a Buddhist temple vegetarian dish, but a folk vegetarian dish.

The vegetarian dishes in the temple do not contain meat or meat, and do not use eggs, onions, garlic and other "five meats".

Folk vegetables are not limited to these, and they can even be seasoned with seafood, animal fats, broth, stock, etc.

To put it simply, folk vegetables are vegetables, plants such as melons, fungi, grains, and legumes.

Among folk vegetarian dishes, there is an extremely famous dish called boiled cabbage.

This dish looks like Chinese cabbage soaked in boiling water, but it is actually a state banquet dish.

The boiled water that looks clear is actually the broth that has been purified from minced chicken and minced pork.

The vegetarian dish Huang Hu wants to make is boiled cabbage!

The mainland judges saw Huang Hu cooking and commented:

"Boiling water for cabbage, the cabbage comes second, the most important thing is boiling water."

"That's right. Boiling water is the stock. Each chef's secret stock is different. The preparation of this secret stock can tell the difference in this dish." Hong Kong judges agreed.

The Haojiang judges looked at Huang Hu's pot of broth.

"Master Huang's soup stock is extraordinary. Not only is it made with internal strength, but the ingredients are a step above ordinary soup stock."

The Hong Kong judges laughed and said:

"We organize the God of Cookery Competition to promote good food, so that more people and more chefs can benefit from it and cook more delicious dishes. I don't mind saying it, but many people don't know that in high-quality soup stock, in addition to the commonly used old hen

, old duck, pigeon, pork bones, ham, scallops and other seafood..."

Judge Haojiang interrupted:

"Are you afraid that Master Huang will be unhappy if you say it like this?"

Hong Kong Island judges said:

"I didn't say anything about the ratio. Why is he unhappy? He doesn't really think that adding snake meat and geckos is his original creation, right?"

Mainland judges said:

"Snake meat and gecko are indeed not the original creations of Master Huang. Master Wu also used these two ingredients. I know many chefs who know this. It's just that they don't say it out loud."

Huang Hu cooked a famous dish, but Wu Long cooked an ordinary dish.

How common is it?

It’s seasonal fried rapeseed!

Of course, the competition cannot have a vulgar name like seasonal rapeseed. Wu Long's name was "Excessive Jade".

The host saw Wu Long pinching the cabbage sum in his hand one by one.

"Master Wu, may I ask what you are doing? Are you massaging the cabbage?"

Wu Long nodded: "Yes, give the cabbage a massage."

The host was speechless and looked at the judges.

The mainland judges laughed and said:

"Master Wu is using internal strength to break up the fibers in the cabbage heart."

The host looked confused.

"Judge, I still don't quite understand what you said. I don't think the audience understands either."

The mainland judges explained again:

"It just makes the fiber in the cabbage loose and makes it easier to absorb the flavor faster."

Judge Haojiang speculated:

"It seems that Wu Long will fry this dish of choy sum very quickly."

The Hong Kong Island judge said: "Some people may not know that good choy sum is actually sweet after removing the astringent taste."

"Yes, the delicious taste of green vegetables lies in the sweetness of the green vegetables. Therefore, some people who know how to eat just blanch the green vegetables without boiling them. The sweetness of the green vegetables will reach its peak only when the green vegetables are nine-mature. After a little while, it will

It will be reduced exponentially.”

Huang Hu has finished peeling the Chinese cabbage. Only the heart part of the boiled cabbage is the sweetest.

He poured the broth into an earthen pot, brought it to a boil over high heat, and poured in the seafood.

"It turns out that Master Huang wants to make soup and serve it."

"Seafood soup is not easy to cook for a long time, otherwise the real flavor will be cooked away."

"The broth is delicious, and the seafood soup is fresh."

While the seafood is cooking, Huang Hu chops the minced chicken and pork.

The host asked the judges strangely.

"Why doesn't Master Huang use a food processor?"

The judges explained:

"The food processor is a machine that rotates very quickly. When it breaks things, it will generate high temperatures, which can easily destroy the protein in the meat."

"If you don't want to destroy the protein, you have to add ice cubes."

Huang Hu held two knives and began to chop violently. The two kitchen knives became overlapping images, and Huang Hu's wrist and forearm became blurred.

Chicken mince, chopped in one minute.

Pork mince, chopped in one minute.

Not much slower than a food processor.

Here, Wu Long poured the broth into a large bowl, used the Ice Palm to cool the broth, and put in the cabbage for soaking. At the same time, he lightly patted the sides of the large bowl with his palms to shake the broth and cabbage.

You can clearly see that there is a layer of white frost on the soup stock in which the cabbage is soaked.

The host asked the judges:

"Master Wu, is he pouring the stock into the heart of the dish?"

The judges nodded.

"Yes. At the same time, Master Wu will lower the temperature of the cabbage and heat it up quickly later, which can further stimulate the sweetness of the cabbage."

"I think Master Wu has another purpose. His vibration is equivalent to filtration, similar to boiling water and cabbage to filter the broth. Master Wu uses internal strength to prevent large particles in the broth from entering the cabbage heart, affecting the taste and original taste of the cabbage.

Sweet and refreshing.”

Huang Hu prepared boiled cabbage and saw that Wu Long hadn't even started the fire yet. He couldn't help but wonder:

"Wu Long, my food is ready, why don't you start it yet?"

Wu Long smiled:

"The judges can taste your boiled cabbage first. My over-cooked jade will be ready soon."

Huang Hu presented the boiled cabbage. He used a lotus bowl and placed the chopped cabbage heart upright in the lotus bowl. The cabbage heart had been blanched with clear broth until it was almost cooked.

The boiling clear broth is poured onto the cabbage heart like making tea. Washed by the clear broth, the cabbage heart blooms like a lotus, revealing a few strands of ham inside, embellished like stamens.

The aroma of the soup is overflowing.

“It smells so good!”

"Just by smelling the aroma, you know this soup is the best!"

"The color and aroma are excellent. Let me try this soup."

Judge Haojiang couldn't wait to scoop up the soup and drink it.

“Great soup!”

The judges from Hong Kong also drank the soup and praised: "To use a popular saying nowadays, it's amazing!"

The mainland judges nodded: "The cabbage is sweet and delicious, the best for state banquets. Chef Huang Hu's boiled cabbage makes even today's state banquet chefs ashamed!"

Huang Hu looked back at Wu Long proudly. He failed in the first two dishes one after another. This dish is a sure win over seasonal rapeseed!

Wu Long took out the cabbage and placed it on kitchen oil-absorbing paper to absorb the surface moisture.

Fire.

"My over-cooked jade dish should be eaten while it's hot. It will burn your mouth slightly but not burn you. The flavor is best at this time."

Wu Long mixed rapeseed oil, olive oil, and sesame oil.

Everyone saw that Wu Long was not holding a frying spoon, but a large colander.

Then, Wu Long did not heat the pot and cool the oil as they expected, but dipped the large colander containing the cabbage into the prepared oil.

Pick it up, shake it slightly, and move the large colander over the wok.

Oil dripped into the pot and smoke suddenly appeared.

"Everyone, please take a look, what is fire jade!"

Wu Long lifted the wok hard and the whole wok flew up.

The flames had no barrier and burned the cabbage covered in oil, causing it to burst into flames!

Boom!

The wok actually flipped around the large colander. Wu Long tipped the large colander, and the cabbage hearts jumped in the fire.

The wok rotates in the air and falls back onto the stove from the other side, blocking the fire on the stove.

The cabbage sum is still jumping in the fire, and the oil it carries is not extinguished when the fire is turned off.

Wu Long grabbed the salt and sprinkled it.

Lift the wok again, repeat the same action, and the fire will increase sharply.

Do it again, release your palm, and the fire explodes again.

Wu Long waved his hand holding the large colander, and the large colander scooped up all the cabbage sum and waved it above the plate.

When the fire goes out, the cabbage sums are neatly arranged and placed on the plate.

Steaming hot.

Less than a minute!

Serve!

Wow!

The host looked at the emerald-green cabbage that appeared in front of him and kept swallowing his saliva.

He didn't expect that just frying rapeseed would actually make him drool. Those dishes just now, including boiled cabbage, didn't make him lose his composure.

The main thing is that the cabbage heart is smooth and shiny and attractively green. It's like seeing the arrival of spring, and everywhere is full of spring green.

"Excessive jade, please taste it."

The judge picked up the chopsticks but did not take them down.

“So exquisite!”

"As if carved from jade!"

"I can't bear to do it. This color is one of a kind in the world!"

Huang Hu's face changed color. Even he had to admit that Wu Long controlled the heat very well, and the oil temperature was just right to increase the green color of the cabbage.

If the pan is hot and the oil is cold, and the cabbage is fried in the pan, it will never achieve such a color.

Wu Long soaks the oil first and burns it directly on the fire, which is like barbecue. It is equivalent to brushing the paint on the surface of the cabbage, and the temperature gradually rises on the surface of the cabbage, so that it becomes like this.

This move is indeed high!

“The scent is equally amazing.”

"Rapeseed oil and olive oil are both the best oils for frying vegetables. Then add an appropriate proportion of sesame oil. The proportion of the three oils is properly blended to bring out the most fragrant oil aroma. Coupled with the aroma of green vegetables in the cabbage itself, it makes people feel

Feel the breath of spring!"

"Yes! Spring, wildness, greenery, fragrance, this dish has already stimulated people's imagination even before they are eaten. Even if Wu Long does not win the title of God of Cookery in this competition, he already has the cooking skills of the God of Cookery!"

The three of them picked up the cabbage sum, put it in their mouths and took a bite.

The surface of the cabbage is a bit hot, but the hot juice is just right.

The judges felt as if they had arrived in the spring wilderness, where everything was green and full of spring spirit, intoxicated by the warm spring breeze.

“The soup, which contains stock and vegetable juice, has only two words: sweet, sweet and sweet!”

"Overcooked jade, no need to fry, is equivalent to barbecue. Many people like to grill vegetables when eating barbecue, because there is no excessive water dilution, making the vegetables dry and sweet."

"The reason why this dish is so delicious is that the heat must be controlled to the extreme. Master Wu's flipping of the wok is a kind of heat control."

"Master Huang, your boiled cabbage is delicious, but it's still a little inferior to this over-the-top jade dish."

"The boiled cabbage is a fusion of the flavors of stock and cabbage. It is still the same as the previous three dishes. It is better or better. Compared with the over-cooked jade, there is no priority. Master Wu's over-cooked jade gave me the taste of spring. So I voted for the over-cooked jade.

"

"Master Huang, your boiled cabbage dish has one shortcoming in this competition. Because the next dish is soup, your boiled cabbage is equivalent to a soup dish, and it overlaps with the next soup dish. From this point on

He said, even if Master Wu’s over-the-top jade is as delicious as your boiled cabbage, Master Wu should still win.”

"I do not believe!"

Huang Hu stepped forward, picked up a piece of cabbage and put it into his mouth.

Even though he was resisting, he still tasted the taste of spring. Such dishes were already in the dining room. Even if his boiled cabbage was better than that of the state banquet chef, it still wouldn't leave much to the imagination.

The judges are not biased.

"Why? He didn't blanch it, and he didn't have any ginger or garlic!"

Mainland judges answered for Wu Long:

"You should use your internal energy to shake when soaking in the broth to wash away the bitter taste. As for ginger and garlic, the broth soaked in the center of the vegetables can be used instead. If the strong taste of ginger and garlic is added, it will take away part of the sweetness and fragrance of the vegetables.

You won’t be able to smell or taste the flavor of spring.”

"Master Wu, am I right?"

Wu Long nodded.

"Master Huang, Master Wu know better than you the priorities and the choices between kings and ministers."

Huang Hu's clenched fists were shaking slightly. He had lost three dishes in a row, which actually meant he had lost his position as the God of Cookery. But he had to keep competing. If he couldn't win a single game, or he didn't dare to compete again, then he would never win.
Chapter completed!