According to the number of judges, take out the corresponding number of small casserole stew cups, which is specially customized by the imperial dining room, the material of the small casserole is white, delicate and warm, used to make this dish is to complement each other The casserole stew cups are neatly placed in the tray, Lingxi took out the secret soup prepared in advance, poured it into the stew pot respectively, and the soup noodles were submerged to half of the stew cup.
Take a large container and pour in the minced meat filling, crab roe, green onion and ginger water, a little shrimp, refined salt, a little Shao wine, dry starch, mix together and stir quickly, and judge whether it is "strong" according to the feel.
The so-called strength is also called hard in some places, which means that in the process of sinking and sinking, the filling and ingredients are completely mixed, and can be tightly grouped together to achieve the desired taste.
A qualified chef must know the ingredients of his own dishes, and the process of the group needs to be decided according to the feel of the ingredients to determine the length of cooking time and the size of the heat, so it is best to be completed by one person before and after.
It's these details that determine the height of a chef.
Put a portion of the adjusted meat filling in the palm of your hand, put your fingers together, and the palm of your hand is in a dimple shape, so that the meat filling will be dough and go on both hands, and gradually become round, smooth and tighter in the process of doughing If each dough is good, put it into the stew pot on the tray, add the meat filling of the ball, and the soup in the stew pot is just over 23, just right Lingxi's hands were like flying, and more than 20 meat balls were quickly put into the stew pot, and there was just a meat ball in one stew pot After taking the plastic wrap and sealing each stew pot to ensure that all the nutrients and umami are retained and not leaked at all, then Lingxi quickly calculated the time according to the amount of ingredients, and instructed Uncle Wang and Huang Shengtao to put the stew pot into the steamer. "400 degrees, 2 hours" Huang Shengtao quickly adjusted the temperature of the steamer.
With the development of science and technology, the steamer stew soup has been accepted by most large restaurants, the steamer stew has several advantages, the open fire stew will inevitably lead to the loss of the taste and nutrition of the ingredients, and the steamer does not have this shortcoming, all the taste and nutrition are completely retained in the container.
Since the fire is heated from the bottom of the container, as the water boils during the stewing process, an upward force will be generated, and the ingredients will roll in the container, which will destroy the shape of the ingredients, while the steamer is heated in all directions around the container, and the impact of this aspect will be minimized.
Now that all the preparations are done, it is now just a matter of leaving the rest of the work to time and temperature, and let the ingredients quietly transform in the stew pot of the steamer.
Compared with the Chinese chef's busy schedule, the Western chef is much more leisurely, starting at half past eight in the morning and ending at half past eleven in the morning, a full three hours, for Chinese chefs, some dishes obviously need to hurry up in time to be served smoothly, and even some dishes that need to be cooked for a long time can not be used for the competition, because they can't be completed at all.
Western food has no worries about this, and most dishes don't take such a long time from preparation to production, so the chefs of Western cuisine are leisurely resting, watching the Chinese chefs of the adjacent participating restaurants busy, which seems very comfortable.
As for whether there is a Chinese chef who is busy sweating like rain, while silently complaining in his heart, you deserve that your Western food has never won the title of chef, just looking at this workload, you know that the boss has always liked hard-working employees Lingxi clasped his hands in front of his chest, his eyes staring at a redbud tree in front of him, and his intent-watching appearance made Uncle Wang and Huang Shengtao behind him wonder if this ancestor was thinking about how to improve the dishes again Dressed in a light-colored dress, white flat-heeled small leather shoes, the face is beautiful and flawless, the breeze blows, the skirt is slightly blowing, just like the aura of the person in the painting because of strong self-confidence, and everyone who sees it is amazed This kind of competition is not difficult or challenging for Lingxi, and she believes in her strategy and the quality of the dishes Huang Shengtao's old god is looking bored, Uncle Wang is naturally not good to disturb Lingxi, in his opinion, Lingxi is simply the existence of cooking, all kinds of secret recipes emerge in endlessly, the control of cooking heat is also perfect, and the unbridled creativity is also at his fingertips, all these things shown in the imperial dining room are miraculous in his opinion Huang Shengtao finally couldn't help but speak: "Sister, are you thinking about new dishes again?"
Lingxi gritted his teeth and said from between his teeth: "Didn't you see that I was bored, I didn't know how to find a topic to relieve my boredom, so I was alone here in a daze, and I watched how I cleaned you up when I went back, and I didn't have any eyesight."
Uncle Wang and Huang Shengtao instantly petrified the image of the idol and collapsed instantly However, it is not strange that Uncle Wang seems to have such a conversation with his sister and brother, if he was at home, it is estimated that Lingxi would have slapped him a long time ago, and it is estimated that he took care of Huang Shengtao's face in public, so he did not get mad on the spot But Huang Shengtao heard that the soul was frightened here, how he had passed in the past few months, he had a deep understanding, he didn't want to try the hellish training of the Lingxi again, as soon as there was negligence, the Lingxi was small and Tang monk-style words bombarded, and the big one had big ears and scrapers to draw the back of his head, and it was full of tears when he thought about it The time of boredom passed slowly, but it was gradually approaching the time to serve the food.
Western chefs are also starting to get busy cooking The order of the dishes has been drawn by lot, so the cooking time of the restaurants at the bottom of the list will be extended accordingly.
Having participated in so many competitions, basically all the restaurants know this, and those present are all top restaurants, and the influencing factors in this regard must have been taken into account a long time ago, otherwise a hot dish at the end of the serving order, if it comes out of the pot early, it will be cold on the referee's table The order of serving in the imperial dining room is ranked 9th, which is a ranking that satisfies Lingxi The order of dishes also has some influence on the final score, the ranking is too high, and the judges expect too much from the dishes behind, so they will subconsciously press the score down If the ranking is too low, the judges have already tasted dozens of dishes, and the taste buds will be stimulated by various foods and spices, and the taste nerve will produce a dull reaction, not only can the subtle changes not be tasted, but also a sense of satiety has been produced, the desire for food will be reduced a lot, and the expectation of the dish will also drop to a very low level oshow7 t1706231537: