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Chapter 432 Cooking Competition (1)

The chefs participating in the cooking competition came to Suzhou one after another before the 25th, along with the regional manager and chief chef.

The competition venue is located at the Central Kitchen Store in Suzhou, and the competition schedule lasts for two days. The store will be closed at noon on these two days and will be open at night, so as to ensure sufficient time for the competition.

The first day is a contest between dumpling makers and cold dishes, and the second day is a competition for hot dishes.

Zhong Qing is the general person in charge of the competition, and his deputies are five head chefs and host Li Shuang.

The judges are divided into special invited judges and professional judges. The special invited judges are ten loyal old customers recommended by ten stores in Suzhou District, as well as Qiao Gang and Qiao Gang's friend Liu Guoqing. The professional judges are catering companies invited by Gu Yi and Sister Wang.

The president, vice president of the association, and five senior Huaiyang cuisine chefs.

The specially invited judges are a public judging panel, and to be honest, they must be a professional team.

Lao Tan has nothing to do, so he has the right to be an audience.

Don't look at him as if nothing is wrong, to be honest, with him in Zhou Xiaomei, Zhongqing and the others are confident, and they dare to do it boldly.

On the morning of the 25th, after two months of careful preparation, the cooking competition of Ah Qiao Dumpling House Catering Company officially kicked off. The first thing to be held was the dumpling making competition.

There are five dumpling workers, each with a panel. On the panel are placed a pound of noodles, a large glass of water, a rolling pin with two pointed ends, a plate of dumpling filling, a filling spoon, and a dumpling holder.

The rules of the competition are to mix the dough, knead it, and wake it up within the specified time, then add ingredients, roll out the dough, and make dumplings. The one with the best finish wins the championship.

There are several key points:

First, it must be completed within the specified time;

Second, there is only one pound of noodles and one cup of water;

Third, the standards for dumplings are 13 grams of skin, 15 grams of filling, and 28 grams for one dumpling;

Fourth, the shape must be uniform, without wrinkles, round and full.

The first step of kneading the noodles is difficult, mainly because there is no basin and you have to operate on the panel. The ratio of noodles to water is a test for the dumpling maker, and you must also remember to reserve additional noodles.

The normal situation is one pound of noodles and half a pound of water, but now I have to use nine ounces and a half of noodles and four and a half of water.

The second step is to add the ingredients. Calculated based on the 13 grams of ingredients for the mixed noodles, there are exactly fifty-seven ingredients. If you remove the half-liang for making up the noodles, it should be fifty-one.

So if you go to a restaurant and ask for a pound of dumplings, they usually get fifty. There are also sixty dumplings, so the dumplings are guaranteed to be small.

After adding the ingredients, it’s easy to roll out the dough and wrap it. This is the basic skill of a dumpling maker, and with the most practice, there are almost no mistakes.

The technical highlights of the entire competition are the dough kneading in the first step and rolling out the dough in the fourth step.

Li Shuang announced the start of the competition. The five contestants first poured the plastic-sealed noodles onto the panel and took out half a ounce to make up the noodles. They didn't weigh the noodles and relied on the feeling of their hands, but they were all within one point.

Then, make a circle around the noodles and add water into it. There is a scale on the measuring cup. You will not add too much or too little, unless your hands are shaking because of nervousness.

Then mix the water surface in circles like doing Tai Chi.

Looking from a distance, the five dumpling workers look like five martial arts masters, performing Tai Chi push hands in a uniform manner, with graceful and graceful postures.

The melodious guzheng song "High Mountains and Flowing Waters" was played in the hall. The sound of the guzheng was crisp and melodious, and combined with the performances of five beauties, it exaggerated the long taste of the food.

"Dumplings pay attention to three parts of noodles, five parts of stuffing, and two parts of heat. Heat refers to boiling, steaming, and frying. As the saying goes, boiled dumplings are fresh, steamed dumplings are fragrant, and fried dumplings have a delicious flavor. This refers to heat.

Filling is the soul of dumplings. You can’t make dumplings without fillings, and you can’t cook noodles without soup. To make a good bowl of noodles, you must first have good soup. Good soup refers to old soup, chicken soup, and stock, including sauce, brine, juice, and ingredients.

.

The deliciousness of dumplings is mainly reflected in the fillings, or how can we say that the fillings are the soul. And the dumplings are also named after the fillings, such as three delicacies filling dumplings, pickled cabbage filling dumplings, celery filling dumplings, green pepper filling dumplings and so on.

Dumplings also pay attention to the three-quarter skin. The skin is the dough. If the dough is either soft or hard, the rolled skin will not be good, and the dumplings will not taste good. They will either stick to the teeth or be raw.

Therefore, if you want a plate of dumplings to be delicious, you must master the skin, fillings, and heat.

Now the five contestants are operating the first step of dumplings - kneading the noodles. When kneading the noodles, the water level should be moderate, the softness and hardness should be moderate, and the kneading time should be enough. After kneading the noodles, hand light, basin light, and surface light should be used, that is,

The three lights that are often spoken of.”

Li Shuang's timely explanation made the judges very satisfied, especially the ten regular customer judges, who listened with great concentration and attentiveness.

The five contestants did everything from mixing the dough to kneading the dough to making the dough in one go, regardless of the front or back.

The next step is to knead the dough and add the ingredients. The five people's operation steps are exactly the same. They all first make a hole in the middle of the risen dough, then shape it into a large ring with both hands, then cut it off at one place, and put it in the dough.

Roll on the board into long strips of even thickness.

Next, I held one end of the noodles with my left hand, and quickly picked up the noodles with my right hand, two at a time. Five people came together, and the noodles fell like big raindrops. The scene was quite spectacular, and the judges and employees watching the competition applauded.

The scene is a bit less like a game and more like a performance.

After adding the ingredients, start rolling out the skin, which is the most ornamental.

I saw the five contestants first pressing the pills with both hands, and stacking the finished pills in four piles. Then they pressed the forehead sticks with two pointed ends with the palms of both hands, and pinched four stacked pills with each hand.

The dough begins to be rolled out.

One time, two times, three times, four times, five times.

out--

Four in one hand and eight in the other, the round pills flew out, like large snowflakes, fluttering.

Another round of applause.

In Aqiao, those who use a rolling pin with two pointed ends to roll out two skins at a time belong to novices, those who roll out four pieces are considered bronze, those who roll out six pieces are equal to gold, and those who roll out eight pieces are considered kings. Like Wang Hong, Meng Meng, Yaru,

If Wu Min and others roll out ten to twelve pieces at a time, they belong to the ceiling.

At this stage, the five of them were slightly apart, with a gap of thirty seconds.

After a tense final round, the final winner was the player from the host Suzhou team.

The happiest person in the room was definitely Yaru, she was an employee she had personally trained. Although she did not take him as a disciple like Zhao Min, she was still called a master. How could she not be happy?

Next is the cold dish competition.

During the dumpling making competition, the cold dish chef's preparation had already started in the kitchen. As soon as the dumpling making competition ended, the cold dish chef's first required dish was completed and was brought to the booth by the waiter.

The prescribed dish is Ah Qiao's traditional cold dish "Dried Tofu with Soy Sauce". This dish is a well-known and delicious dish in the Northeast, and housewives can make it. Because it is a household name, everyone can make it, and it is available in restaurants of all sizes, so it is well prepared.

There are not many that are amazing.

This is just like the famous Northeastern dish "Guobao Pork". It's hard to make. Any chef can make it. It tastes sweet and sour. It's easy to say. There are really not many people who can make it well.

Very few.

"Steamed dry tofu" was not the first creation of Ah Qiao, but it is definitely the one that has been popularized by Ah Qiao.

This dish is more popular in Hohhot than in provincial capitals, followed by Beijing. In Suzhou, after Lao Tan’s improvement, the dry tofu was replaced with dried shreds that locals love, and it is also very popular. It is also very popular in Changsha.

Popular, showing a gradual upward trend.

The key points in making this dish are the processing of dry tofu and the combination with shredded green onions. After blanching the dry tofu, do not rush to cool it. It is best to keep the heat. The shredded green onions should not be too little and must be placed in a dry place.

Just pour hot oil on the surface of the tofu and dried red pepper shreds.

The seasoning used is also very simple. Mix fresh dew and first-class fresh food in a ratio of one to one, add a little sesame oil and mix well. Do not add MSG, seasoning, etc. to avoid leakage.

The five contestants of this dish were almost evenly matched, with no winner or loser. In the end, the public jury gave its opinion, and the provincial team contestants temporarily took the lead by one point.


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