Chopping with a knife is one of the basic skills of a chef. It requires holding the knife with both hands at a certain distance and using the strength of the wrist to chop repeatedly from left to right and from right to left. This is a knife that extremely tests your skills and strength.
Law.
At this moment, this little girl, who looked frail and frail, was holding two knives that weighed more than ten kilograms in total and swung them as lightly as a brush.
Jiang Cheng's young apprentice was stunned. He weighed the same kitchen knife with a stiff expression and secretly stuck out his tongue - if he was asked to chop with two knives, he would probably be defeated if he held on for a minute.
This look was noticed by Chef Jiang calmly, and he asked: "Do you know where the gap is?"
The young apprentice bowed his head humbly: "My basic skills are still not solid enough."
Jiang Cheng nodded with satisfaction and looked at Yu Jian with a slightly calmer look. The little girl was still of some use, at least she could make his unscrupulous disciple recognize his own shortcomings.
The Crab Roe Wensi Tofu Soup was presented to the judges' table. Jiang Cheng turned on his toes and puffed out his chest toward the judges, looking full of confidence.
The historian observed the hair-thin tofu shreds in the soup basin at close range, with admiration in his eyes: "I have heard the word 'Wensi' for a long time, and it is indeed well-deserved."
I saw that the tofu was cut into very fine pieces and continuous, and the Guanjiangcheng soup was cooked with gentle techniques. The soup base is clean, but the taste of chicken can be clearly tasted. Crab meat is used as the starter, egg white as the base, and finally it is sealed with crab roe.
Fragrant and full of color, the whole dish is the soul of Huaiyang cuisine.
"From this dish, you can see the chef's skill, which is steady but not messy, and detailed but not complicated. Chef Jiang showed us what the peak of knife skills is like!" Liu Chenggao followed up and gave the same praise.
received high praise.
The lights on the judges' bench flickered and froze, and both of them pressed the voting button at the same time. Only Guan Shanyue was still immersed in drinking the little soup left in the bowl, immersed in the delicious world.
The host reminded with a smile: "Professor Guan, what do you think of this Wensi Tofu Soup? I see you are enjoying it——"
"Of course it's delicious!" Guan Shanyue feigned displeasure and glared at him, hissing twice, "Don't disturb me from tasting the delicious food~"
Jiang Cheng stared at the voting button in his hand. It wasn't until he finally finished the last piece of tofu shreds, picked up a tissue and wiped his mouth, raised his orchid fingers, and gently clicked the button that he felt completely relieved.
You know, only two judges voted for him in the first round. For him, losing to Yu Jian was even more unacceptable. He claimed to be one of the most powerful chefs in China, but he didn't even have the appetite of the judges.
catch.
It’s simply a shame and a huge humiliation——
Now that all three votes have been obtained, he is naturally confident that the remaining public judges will bow down to a bowl of Wensi tofu soup.
Out of the corner of his eye, he naturally glanced at the little girl next to him who didn't know what he was still busy with, and showed a comfortable smile.
…
"Dong dong dong!" Yu Jian held her breath and chopped the flying dragon leaves on the chopping board into pieces. She threw away the knife in her left hand and turned the knife sideways in her right hand, crushing the leaves bit by bit into mud.
We also took the yam, peeled it with a hob, steamed it in a pot, and pressed it into puree with the back of the knife.
Next, comes the key seasoning work.
Although the ingredients used in this Tai Chi Liang Yi Soup are simple, simplicity comes from ancient times. In a pot, the soup stock is bubbling, and the leaf puree is quickly added. Only salt is added for seasoning. After boiling, starch is added to thicken the soup.
Put mashed yam in another pot, add honey water and bring to a boil, then add egg whites and stir until thick.
Over and over again, the color of Liangyi has been formed. It is really white as snow and green as willow. The color is light and elegant, but it vaguely reveals an unusual character.
The ancients' desire for immortality was a thought engraved in their bones, and it was also reflected in their delicacies.
A round plate is placed on the bottom, and Yu Jian is holding the handle of the pot with both hands. The Tai Chi Bagua diagram has been formed while shaking her wrists. Finally, the various colors are interspersed with each other. This is the Tai Chi Liangyi soup that even the emperors of the Southern Song Dynasty are flocking to.
Shi Jia Chuan could not hold back his excitement for a long time. He felt that watching it on the big screen was not enough, so he pushed his chair and prepared to go to the stage to watch it up close. He was worrying about the idea of a new book, but he did not expect that inspiration would burst out at this moment.
"I have learned the two extremes of yin and yang, and I have embarked on the path of cultivating immortals since then." He shook his head and spoke loudly and freely. As he got closer, he felt even more shocked, and he looked at Yu Jian twice, "This dish
But does it have a history?"
Yu Jian pursed her lips and smiled, but nodded and glanced at the lazy Guan Shanyue.
The latter trembled his lower lip and stared at her dissatisfied. He was probably blaming her for interrupting his lazy time. He also felt that the little girl's eyes were really firm, so he held the microphone and said, "Writer Shi, do you have any historical blind spots?"
Make fun of someone when you get the chance.
How could Shi Jiazhuan not know the reason? He still pretended to glance at him with hatred, with a sour tone in his voice: "I am not a famous historian -"
This back and forth made the program full of effects.
Even the host secretly gave a thumbs up to the two of them, they are so good at it - this scene will definitely explode during the post-editing!
Guan Shan Yuemian accepted his compliments without changing his expression and without skipping a beat, and said calmly: "In 1278 AD, Zhao Nan, the last emperor of the Song Dynasty, fled south and stayed in a temple deep in the mountains. In the temple
The Buddhist disciples respected him and saw that he was tired and hungry all the way, so they picked fresh leaves from their sweet potato fields, removed the bitter leaves, and made soup. The little emperor of Song felt that this dish was green and fragrant, soft and delicious.
I also felt that the Buddhist disciples were protecting themselves and the Song Dynasty, so they named this dish the 'Guo Guo Cuisine'. The Tai Chi Liang Yi Soup made by Miss Yu should have evolved from the Guo Guo Cuisine, right?"
Then he asked the question to Yu Jian on the stage.
"Yes, and no." Yu Jian replied, looking at Liang Yigen but her eyes became more distant unconsciously, she said slowly, "Since ancient times, Buddha and Tao have fought for supremacy, and the emperor's desire for long-term power has made 'immortality'
The two words have changed from false to solid. In the past, Xu Fu traveled east to mine elixirs, and later, Taizong was obsessed with the elixir of immortality. Little did he know that when the word was said, it was to follow the natural way of heaven and stay in the normal state. Just like cooking,
Moderation is perfect.”
In just a few sentences, seeking the past and arguing with the present, they all highlight Yu Jianyuan's knowledge and culture, and also vaguely reveal a hint of life insights.
Guan Shanyue smiled and stroked his beard.
Shi Jiachuan's face showed surprise, his eyes were bright, and suddenly he felt his mind moving, and he was overjoyed.
Even Jiang Cheng looked at this quiet little girl with admiration.
Then he looked at the young apprentice next to him, scratching his head and scratching his ears, looking like he was confused.
Comparing things like this, I feel more and more that he really needs to practice in many aspects——