"You have to win first before talking."

Finally Tu Qiong saw that Huai Liang was no longer too lazy to pretend: "If you lose, according to the principle of fairness, you will be the chef today.

I want to eat the secret egg pancake, I want to eat lotus root fat jade porridge, and I want to eat stewed and roasted! I have prepared all the ingredients for you! Hum, I couldn't eat the porridge you made the day before yesterday. ....."

The morning before yesterday, he originally planned to go to the breakfast department to relive the delicious food, but he received a temporary notice from the Jiangsu Province Judging Committee, requiring him as a judge to avoid suspicion.

This requirement is not just for Huailiang people. Before finishing the review of Jiuzhou Dingshi, all judges must avoid suspicion!

Dong Qishen, chairman of the Jiangsu Provincial Culinary Association, is really depressed. What is this? Including him, there are only five judges qualified to judge four-star or above restaurants, and now four of them have become Jiuzhou Dingshi Breakfast Club a regular customer?

If this continues, the impact will be very bad. How can other hotels have no objections? When the yellow mud falls into the crotch, it will be either shit or shit.

Mr. Dong actually has something he hasn't said yet. If it weren't for his status as the chairman of the Jiangsu Provincial Cuisine Association, I would have wanted to try that guy's cooking. It's a good thing you can't take care of my old man. Feeling?

"Don't think about it, you won't get anything to eat."

Zhou Dong replied lightly, holding two glasses of white wine and shaking them gently in his hands.

“As far as I know, Burgundy also has four production areas, all of which have a history of producing white wine.

The white wines produced by Bourgogne Blanc are the simplest. They have not been aged in oak barrels and have a simple taste. They can be eliminated first. The similar Chablis white wine even has a lime flavor that I don’t like. You shouldn’t use it to confuse me. ..."

After upgrading to the perfect taste level, countless relevant information on ingredients, finished dishes, drinks... appeared in Zhou Dong's brain out of thin air, forming a harmonious harmony with his taste buds, and there was no need to do any homework in advance. , I went to ask Du Niang for advice.

Zhou Dong, who was finally able to leave Du Niang aside in the cold, could not help but feel a little proud. He shook the wine glass in his left hand and said: "The white wine produced in the Magong area is most likely to be your trap, because the high-priced Magong white is likely to pass through the oak." Barrel aging, as long as a wine bottle with this kind of metal screw stopper is put in it, is very deceptive.

For example, this cup should be a fine product of Magong Blanc, which can be perfectly matched with any kind of food, such as fish and shrimp?"

Mr. Huailiang's expression finally changed. Today's plan was originally for him to treat guests, and it was nothing to help Zhou Dong in the kitchen. However, his carefully arranged plan was so easily broken by Zhou Dong, which made him feel really unhappy!

There is a kind of resentment that makes people happy.

Zhou Dong shook the wine glass in his right hand: "To be honest, I was almost successfully deceived by you just now. Fortunately, I was calm enough and rinsed my mouth with pure water.

It's the one I should choose, Beaux-Arts White!

It is 'born' with the fresh aroma of white mushrooms and truffles. After aging in oak barrels, it will also have the taste of cinnamon, toasted almonds and toasted bread. Meursault in the Côte de Beaune produces the most complex and most flavorful wine in the world. The white wine produced from the balanced Chardonnay grape is truly a perfect match for lobster!”

Zhou Dong took another sip, then put down the wine glass in his right hand and said: "Although it has been aged in oak barrels, it is still very 'young' compared to those 'old' famous red wines.

If it had been a few years older, I might have chosen a different bottle.

Because we all know that if it is paired with fish and shrimp, 'younger' top-quality white wine is actually the best choice.

Lao Huai, I’ve finished telling you, when can I eat your lobster?”

The corner of Huai Liang's mouth twitched a few times: "I'll do it now, you wait!" After saying that, he walked away, as if he was in a hurry to escape the disaster.

Looking at the back of the legendary genius of French cuisine hurriedly leaving, the corner of Dai Jun's mouth twitched obviously. This was Master Huai, and he actually lost to the harmless man in front of him who was wearing a pullover and big pants in only one round.

young people?

He had stripped off the labels on those three bottles of white wine himself. He could guarantee that if he had not known it in advance, even if he could barely distinguish Mouton, he would never be able to tell the difference between Macon Blanc and Beaune Côte Blanc.

You know, that bottle is a fine product of Macon Blanc. It has also been aged in oak barrels. Only experienced professional sommeliers can tell the difference.

Dai Jun chuckled twice, took out a gold card from his pocket and handed it to Zhou Dong: "Mr. Zhou, this is our store's 40% off VIP card. Please accept it. If a person like Mr. Zhou can become a member of our store,

It will be our honor to be our distinguished guests.”

"Well, thank you."

Reaching out to avoid hitting the smiling man, Zhou Dong did not refuse, took the VIP card and put it in his pocket. Anyway, he would not come to such an expensive place without anyone to treat him. Even if it is 40% off, he would not come. What these people made

Can it be eaten?

French cheese-baked lobster is a dish that needs to be eaten hot, and must be cooked and eaten freshly; and the baked lobster made by a three-star Michelin chef must take more thought and time, unlike the stuff that the French just bake at home.

They cannot be compared.

So after a full forty minutes, Huailiang appeared in front of Zhou Dong with a dinner plate in hand.

"sorry for keeping you waiting."

Huailiang smiled faintly and gently placed the silver plate covered with the plate cover in front of Zhou Dong. The temporary waiter was about to help Zhou Dong lift the plate cover, but he stopped him with his eyes.

"Zhou Dong, before I start eating this dish, I should give you a hint.

This is not a simple baked lobster, on the contrary, it hides a secret, like a mysterious pyramid, waiting for smart people to discover its story.

Of course, if you don't have this ability, you can just eat it up stupidly like ordinary people, and then praise my craftsmanship, and I will be very happy too..."

This chapter is not over yet, please click on the next page to continue reading! "Here we go again, I knew it would be like this."

Zhou Dong glanced at Huailiang, this guy had planned all these tricks from the moment he invited him to dinner, right? It's really depressing. How can you, a Michelin three-star chef, always compete with an intern?

?

Even Dai Jun looked at Mr. Huai Liang with a strange look on his face. What's wrong with Mr. Huai? It's just a French baked lobster. To be honest, it's just that the quality of the lobster and cheese can be improved.

And this delicacy is actually made in an oven. As long as you have a high-quality oven, enough high-quality ingredients and a certain amount of experience, even ordinary people can make it very well.

He even thinks that he may not be much worse than Master Huai in this dish. Or is the difference just a blue ribbon?

Zhou Dong shook his head, ignored Huai Liangren's aggressive half-blood French rooster, and lifted the lid on his own.

When this dish appeared, Dai Jun and the temporary waiter immediately let out uncontrollable exclamations, and even Zhou Dong's eyes paused for a moment.

No wonder this guy has the confidence to challenge me, it turns out he really has a skill.

On a silver dinner plate inlaid with turquoise on the edge, a lifelike lobster with beards and claws appeared in front of everyone.

There are several green seaweed leaves placed around the shrimp body, and the strong ocean style immediately hits your face; at the head of the shrimp, two carefully selected small tomatoes are also placed, just like the ones in Chinese myths and legends.

Just like a dragon playing with a pearl.

Zhou Dong nodded slightly. After all, he was of Chinese descent, and the presentation of Huailiangren's dish was deliberately combined with Chinese elements.

What really surprised everyone was not the presentation of this baked lobster, but the Huailiang people’s unique way of handling the lobster.

Baked lobster is also a popular item in French cuisine, and basically any French restaurant can make it.

But 99% of French restaurants just twist off the shrimp head, then cut the lobster in half, pile the shrimp meat on the shrimp shell, and finally align the shrimp tail with the direction of the shrimp head. If you look at the appearance alone, compared to the Chinese restaurant

The squirrel and mandarin fish are countless times worse.

Many proud foreign chefs always like to point out that Chinese food is not good-looking and cannot compare to the exquisite presentation of Michelin restaurants. That is because these frogs in the well have never seen real Chinese food presentation.

The squirrel and mandarin fish on the plate can scare them to death. If you don't ask about the price, it's okay, but if you ask about the price, they will be scared to death again.

Huailianren’s baked lobster is actually complete. A lifelike lobster is baked into a golden red color and lies on the plate, as if it is sleeping under the water. You can’t even see the common side dishes of onions and what many people cannot accept.

Black pepper.

Zhou Dong nodded: "The idea is very clever, it is indeed good."

Huailiang smiled when he heard this and was about to feel proud when he saw Zhou Dong pick up the knife and quickly slash from the neck to the tail of the shrimp, his eyes suddenly condensed.

"This guy! How did he discover the secret in such a short period of time? I have covered it up very carefully!"

Huai Liang's heart is groaning. Ever since he met Zhou Dong, he has always been disappointed in everything. Let's not talk about the white wine just now. You are a master at marrying women, you are awesome! But why this time? He originally thought this

Small problems would stump Zhou Dong for a while, but he didn't expect them to be seen through at a glance.

Zhou Dong made a slash with his knife, then turned over the back of the knife and lightly tapped the joint between the neck and tail of the lobster. The entire lobster was like a prop in the hands of a magician, instantly separated from the midline of the neck and tail to both sides, and was enveloped in hot air.

The snow-white shrimp meat appeared gorgeously in front of everyone.

"This is......"

Dai Jun shook his head, feeling that the French baked lobster he had made before must be fake!

How did Master Huai do it? He looked at Huai Liang for help, but found that Huai Liang was looking at Zhou Dong with bright eyes, as if waiting for an explanation.

Zhou Dong nodded: "It is indeed a very clever knife skill. After you unscrew the shrimp's neck, you should use a special knife to carve countless jagged edges on the shrimp's back from the inside out, making them look like clothes. The zipper buttons interlock with each other.

This is somewhat like the internal carving method I used on the white lotus root. You first take out the shrimp meat, and then use the knife from the inside out, but you can control the blade so that it will not completely break the skin of the lobster. So if you don't look carefully, It is impossible to discover the secret.

Although it is very clever, you can open it very easily as long as you know the trick.

This concept is very good. The process of opening the lobster shell is actually a kind of dining pleasure, right?"

Huailiang snorted coldly, but did not answer.

He can't admit that he was indeed inspired by Zhou Dong, right?

At this time, Dai Jun was completely convinced by Zhou Dong and couldn't help but ask: "Mr. Zhou, but...but it seems that Master Huai didn't use onions or black pepper as side dishes? This is too much." Strange."

Zhou Dong nodded and said: "It's really strange. The onions and black pepper that must be used in French baked lobster have been discarded?

It seems that your real secret, Lao Huai, is actually the processing of shrimp meat, right?"

Huailiang narrowed his eyes slightly: "Don't worry, you will never understand."
Chapter completed!