"Cough, cough..." Tang Yuan choked on a mouthful of water, took out his ears, and looked at his sister, thinking he heard wrong, "What did you say?"
"Be prepared." Tang Jingling replied.
"last sentence."
Tang Jingling sighed, sat next to her, and said: "I know you understand. Xiaoyuan, I don't understand why you are so resistant to my proposal. This is just a small competition. You have to believe in your own cooking skills.
.”
He didn't doubt his cooking skills. What was Tang Jingling's look like? Pity? Or contempt for him? Would he lose to a yellow-haired girl?
Pooh--
No! Who said you were going to participate in this messy duel?
When Tang Yuan came to his senses, he was the only one left in the office. He opened the wooden door and shouted: "Tang Jinling, am I your biological brother?!"
In the past, I cheated on my daughter’s father, and in the future, I cheated on my younger brothers and sisters. It’s really tragic.
…
This small PK competition between Chinese and Western food was initially only a small corner on the portal website, but in just one hour, the number of clicks skyrocketed. Later, it became a competition between all the Chinese and Western restaurants on Lanhai Street.
duel.
Xiao Lin gasped for breath, ducked into the door, locked the door latch, and wiped the sweat from his head in horror: "It's terrible... the people in the Chinese restaurant were crazy, they almost chased me to fill up the gas...
…”
At the same time, Zhou Xiaoyan also fanned herself with trembling hands, and there was still fear in her eyes that could not be dissipated: "Those people in the Western restaurant almost devoured me alive."
In these frightening days, the long-awaited PK match finally began.
On August 16th, the weather is sunny and windless, so weddings are not allowed.
Traffic control is implemented on Lanhai Street. There is a ten-meter closed section on the long road in front of the door. There are twenty-five tables, which can seat fifty people.
The fifty judges were selected through a lottery on the website and come from all walks of life, including office directors of state-owned enterprises, primary school teachers, and college students; there are also executives of foreign companies, retired teachers, and short-distance tourists.
Yu Jianguo held the door open and looked at the dark crowd outside. In addition to the judges who were trying the dishes, there were also many people watching the fun. He patted his chest and secretly rejoiced that he was not on it. He turned around and thought, this is not to throw his daughter into the fire pit.
Did you push it?
"Ajian..." He was a little embarrassed, "It doesn't matter whether you win or not. Dad and Uncle Jianping don't care." It's good to win, but it doesn't matter if you lose. The restaurant is here and people who love to eat will always come.
, it’s useless to beg if you don’t like food.
Yu Jian was busy and gave him a look: "I won't lose." His voice was calm and decisive.
If she wants to lose to that man who is nothing, she will live broadcast eating sex!
The music started playing, and the host who appeared out of nowhere followed the camera and walked up to the crowd. He faced the camera and said loudly: "Dear friends, what you are seeing now is the scene of the Chinese and Western food battle on Lanhai Street. Behind me is already
Many people came to join in the fun. Of course, they had no say. The person who can really control the outcome of the competition is not them or me, but the fifty people sitting in the seats. We have made the list of judges fair and public.
The principle is random selection, there is no shady secret at all!”
After finally squeezing into the middle, the host shook his flowing bangs and pointed at the two people wearing black and white chef uniforms: "Look, these are the two chefs we are participating in today. The one wearing black chef uniforms
It’s Chef Tang from Lantingxuan. What kind of surprise will this western-style chef with Cordon Bleu skills bring us? And the one in the white chef uniform is... a beautiful little girl! She is the sheep this year.
The second place in liberal arts in the Provincial College Entrance Examination, the top scorer in liberal arts in Raoxiang City, and the small owner of Yujia Restaurant! Her title is a bit too many...it doesn't matter! Let this little girl Yu Jian, who has many titles, show everyone what the miracle of Chinese food is!
"
Tang Yuan was neither too far nor too close. He could hear everything the host said word for word, and his lungs were about to explode. Are they treated differently? The little girl introduced so many people, but he just introduced her in one sentence?
He also has many titles!
"Okay! Now let's officially start the competition. Our ingredient this time is yellow croaker. What kind of delicious dishes can the two chefs make with this ingredient? Let's wait and see!" the host finally finished.
One word, a perfect exit, and then it was left to the cameraman who stayed with the two of them to shoot and interview.
He lifted up his bangs and secretly cheered Yu Jian up, the Yu family restaurant will definitely win!
"Wu Di Ji" records: "In the tenth year of Helu, the Eastern Barbarians invaded Wu. The king of Wu personally conquered the land and entered the sea. They stayed on the sandbank for more than a month...Suddenly, they saw gold coming from the sea and surrounding the king.
So Baiza. The fish you catch are delicious."
During the Tang Dynasty, Wu was located in the East China Sea, and this yellow croaker was included in the tribute. The ancients mostly preserved food by pickling, using spices and salt to marinate and dry it. There were a lot of dried yellow croaker in the kitchen of Guanglu Temple.
But this seafood is known for its freshness. The yellow croaker used in the competition was just caught by Wang Ke the day before yesterday. It was directly put into ice packs and airlifted to the capital, just like the ones swimming in the sea.
What Yu Jian was cooking was a Tang dish that had long since disappeared in the course of history, called water shield yellow croaker soup, and there was only a few words recorded in miscellaneous notes.
The yellow croaker was scaled and gutted, washed and drained. Yu Jian ran his fingers along the knife one by one and stopped on the thin handle of the knife.
Deboning is her special skill. The whole fish passes through the tip of the knife and is split into two parts in an instant. With another knife, the silver light flashes, and the bones and flesh are separated. The movement is so fast that even the nearest photographer dare not do it easily.
I moved, fearing that if my hands shook, I would miss the best material.
The next step is to scrape the fish paste, one on the tip of the knife, one on the back of the knife, one layer on top of another, the meat on the tip of the knife is thin, and the meat on the back of the knife is thick, blending them together is the best combination of fish paste and fish meat.
Season the fish paste, shape into thumb-sized balls, add oil in the pot, chop the water shield and stir-fry over low heat, add water and simmer, when the water boils, drop the fish paste, pour in the gravy, wait for a circle of white foam to fly, and cook quickly
Lay egg whites.
At this point, this water shield and yellow croaker soup is complete.
Yu Jian poured the yellow croaker soup from the big pot into small bowls one by one, no more, no less, exactly fifty bowls, with two pieces of fish paste in each bowl.
The cameraman's hand stopped again. This time he was completely shocked. He gave a close-up of the fifty bowls of soup, a close-up of the empty pot, and a close-up of Yu Jian.
This girl's control over portion sizes is frighteningly precise.
And over there, Chef Tang’s Western-style yellow croaker recipe is also amazing.
He made a French croaker soup.
These two rivals from different cuisines actually chose the same dish.
The cameraman couldn't hold back his excitement, moved the camera steadily, and fired. This time the footage was so perfect that it exploded!
Yu Jian stared at the warm yellow fish soup in Tang Yuan's hand, her dark pupils trembling slightly...