The second day is the highlight of the cooking competition - the hot dish competition.
Before the competition started, Li Shuang found the master who was chatting with the judges and said that he might not be able to explain the hot dishes. Lao Tan asked her to go to Zhongqing, but he didn't care about this matter. He was just a spectator.
Li Shuang pouted and found Zhongqing. Zhongqing said it was up to you. Yesterday's explanation was very good. Just follow what was said yesterday. Li Shuang said angrily, don't blame me if the explanation fails.
The first dish of the competition is the required dish "Guobao Pork".
The sales of Guobao Pork have always been among the top three in Aqiao's stores. Each store has an average of 39 cases per day, and the maximum number of cases in a single store is 123. This is a record set on the opening day of the Beijing Central Kitchen store.
Since Guobao Pork is a hot-selling dish, and Lao Tan has unified the recipe of this dish long ago, the products produced by the five chefs are almost exactly the same, so it is really difficult to rate.
In the end, the chairman of the judges (president of the Catering Association) had to turn to Lao Tan and asked him to sort out the good and bad.
Lao Tan tasted one piece from each of the five plates of pot-roasted pork, and finally the Changsha chef won.
Next is the local cuisine competition.
The chefs from the provincial capital cook "Fried Dried Vegetables from Farmhouses", the chefs from Beijing cook "Fried Liver from Xiao Hutong", the chefs from Hohhot cook "Fried Lamb with Fresh Noodles", the chefs from Changsha cook "Stir-fried Yellow Beef", and the chefs from Suzhou cook
What I made was "Longjing Shrimp".
The five dishes are local dishes that are popular in five regions. For example, "Farm Stir-fried Dried Vegetables" once topped the sales list in the provincial capital, and "Stir-fried Mutton Noodles" once sold out for three weeks in a row.
"Farm-style stir-fried dried vegetables is a dish with Northeastern characteristics independently developed by Ah Qiao. It has been well received by customers since the day it was launched." Li Shuang began to explain.
"The farm stir-fried dried vegetables include dried shredded beans, dried gourd shreds, dried day lilies, dried tribute vegetables and dried tea tree mushrooms. The five kinds of dried vegetables are raised and first ripened, and then put together and stir-fried using the old Northeast home cooking method.
, commonly known as "balabala", the stir-fried dried vegetables are full of vegetable flavor and rich in taste. It not only fully reflects the characteristics of the Northeast, but also has a farmhouse flavor, which has the atmosphere of returning to nature and returning to the countryside.
Fried liver in Xiaohutong is a famous snack in Beijing. When we ordinary people go to Beijing, we don’t have to eat the roast duck from Quanjude or the braised shark’s fin from Tanjia Restaurant. These are too expensive and we really can’t afford them.
But you must try the Xiao Hutong fried liver, Old Beijing braised pork intestines, and Chen Xiaochang.
The chefs in our Beijing store all know how to make Hutong Fried Liver, and they all do it very well. In Beijing dialect, it’s called ‘叏儿’!”
The Northeastern-sounding "thief is good" and the Beijing-flavored "叏儿" made everyone laugh.
"Stir-fried mutton noodles is a dish with local characteristics that has become popular in the Hohhot area in recent years. In fact, it is an old dish, but it has been lurking in obscurity.
This dish uses lamb meat that is raw in the same year, sliced and stir-fried directly. The noodles must be fresh noodles, dry noodles will become swollen and will not be effective when stir-fried. Spread with dried pepper segments, shallots, and celery, and add more before serving.
Add the coriander and the flavor will come out.
This dish looks boring, but it’s really delicious. The mutton is tender but not sour, and the vermicelli is soft and chewy. It’s definitely a good dish whether you’re having a meal or drinking it!”
After Li Shuang said this, everyone's interest in fried mutton noodles was immediately aroused.
She then continued the introduction.
"Stir-fried yellow beef, this dish needs no introduction. Everyone is familiar with it. It is a representative dish of Hunan. The famous restaurant in Changsha once served it to the United Nations. Since then, it has become famous and has spread all over the country."
The next thing to introduce is "Longjing Shrimp". Before the introduction, Li Shuang smiled at the professional judges, and then said in a clear voice: "These teachers are the leaders of Subang cuisine. It is a bit of a trick to introduce Longjing Shrimp in front of you.
Please correct me if there is anything wrong.”
Several judges smiled and nodded.
"Longjing shrimp is a representative dish in Jiangsu and Zhejiang. This dish combines tea with shrimp. The whole dish is fresh and tender. The shrimp is white and tender. The tea is fragrant and the color is elegant. The shrimp has the aroma of tea and the tea has fresh shrimp.
, clear mouth and appetizer, endless aftertaste.
The white shrimp from Taihu Lake is the best choice for shrimp. The white shrimp is large in size, plump in flesh, large in size and crystal clear. Longjing is of course our West Lake Longjing, with a light and elegant fragrance and a long aftertaste."
The dishes prepared by the five chefs are all very good and highly technical, which shows that they have profound skills.
After a review, the "Fried Lamb Noodles" made by a Hohhot chef won first place.
This dish truly deserves the first place. Not only did the public judges give it a thumbs up, but the professional judges also gave it high praise - the lamb is fresh and tender, and the grassland is outstanding.
Next is the competition of innovative dishes, which is the most exciting and tense, and the champion will be chosen here.
Since the preparation of innovative dishes took a long time, Zhou Xiaomei found Lao Tan when she had some free time.
"Uncle, yesterday the president of the Catering Association said that the competition held by our family was very good and asked if it could be expanded to include other restaurants." Zhou Xiaomei said.
"Other hotels--" Lao Tan thought for a moment and said, "My opinion is that this is it, don't do anything useless. The one in Binhai is an example."
"I figured it out too. I think he can tell you about it today, so I'll let you know in advance."
"Yeah, I got it." Lao Tan nodded and smiled, and then praised the general for a few words, saying that the competition was well done. All preparations were complete, the process was smooth, and he was getting better and better.
Zhou Xiaomei was very happy to be praised, but she hadn't been praised for a long time and had almost forgotten what it felt like to be praised.
The game continues.
The first one to finish it was the chef from Changsha, and his creation was "Double-flavored Fish with Chopped Peppers in Oil".
This dish is quite creative, it is a fusion of steamed fish and minced pepper fish, and is supplemented with lamb slices, which makes it more delicious.
The main ingredient is fresh grass carp. The head of the fish is chopped off, and the fish body is broken into two fans. The bones are removed and the meat is left. The two fans have large slices of fish meat, with the skin connected continuously. The sliced fish fillets are rolled into rolls.
The fish skin underneath is connected and looks like connected waves.
The lamb was sliced into thin slices, rolled up into rolls, and placed in the middle of the waves at intervals. Now the two fish slices no longer look like waves, but like two fishing boats.
A fishing boat is covered with red chopped peppers, and a fishing boat is sprinkled with colorful silk, which is pleasing to the eye.
The steaming technique is used, and due to the addition of lamb rolls, it is spicy and fresh, making it extremely delicious.
The second thing served was the "hand-caught pork bone" made by the chef in the provincial capital.
Hand-caught pork bone is an old dish. It is made by marinating the pork bone first and then frying it. It is dry, chewy and has a barbecue flavor.
The chef in the provincial capital improved this dish.
First of all, he broke the traditional salty taste in terms of taste. There were a total of twelve pork bones, and he marinated six to make them Orleans-flavored and six to make them barbecue-flavored.
The cooking technique is not traditional frying, but roasting, which makes it more fragrant.
The most commendable thing is that after roasting, it is cooked with homemade rice, which makes the taste more prominent and exciting. And the presentation is unique. The tail of each pork bone is wrapped in tin foil, stacked upright on the grill, and
Equipped with an alcohol stove, you can heat it yourself at any time, which is full of creativity.
The third person to complete the work was the Suzhou chef, who made the famous Shandong dish "Tiger Head Chicken".
This is also a new version of an old dish, and it is very successful.
The Suzhou chef chooses chicken thighs from old chickens, beats them and marinates them for 24 hours in advance, which can be said to be a lot of effort.
When frying, small crispy meat powder and crispy fried powder are added to the traditional process, and the finished product is golden, crispy, and dry and fragrant. Because the chicken legs of old chickens are used, the marinating time is long, and all the flavors are absorbed, so the finished product is
It leaves an endless aftertaste and leaves a fragrant taste in your mouth.
Immediately afterwards, the Hohhot masters and the Beijing masters also completed their works one after another. The Hohhot masters made "Gan Bang Small Broken Lamb" and the Beijing masters made "Sour Soup Wooden Bucket Bullfrog".