Chapter 132 Wensi Tofu Three sets of ducks

Author: Heart of Light and Darkness

Chapter 132 Wensi Tofu Three sets of ducks

"Is it enough to keep the original sweetness without a trace of fishy smell in the white robe shrimp?

Xiao Zhao, if you ask yourself this way, I am afraid you will be a special first-class chef in your life and will never be a national cooking master.

This dish emphasizes freshness, sweetness and refreshingness, and it is difficult to lay green vegetables below.

How many mediocre chefs know how to put a egg starch and add some seasonal vegetables to stir-fry for a few times. However, since you have used mint leaves, don’t you know that blanching it once is far from enough?

The correct way to make it should be to stir-fry the shrimps with the fresh shrimps in the pot, and then pour mint leaves with the residual oil with fresh shrimps in the pot. The real perfection is to let the taste of the shrimps be fully integrated with the refreshing and refreshing atmosphere of the mint.

Is it because this process requires extremely high odor control ability of the chef and I feel that I have no confidence, so I simply skipped it?

So, this white-robed shrimp can only get up to 80 points for me!

The problem with squirrel mandarin fish is even bigger. You use this flower knife pretty well, but can this dish make a perfect taste just by relying on the flower knife?

The first difficulty for squirrel mandarin fish is the knife technique, and the second difficulty is the fried!

Your knife skills are barely over, but when frying, you are too worried that the surface of the mandarin fish will age because it takes too long to fry.

As a result, your fried time is missing for three or four seconds!

Such squirrel mandarin fish tastes crispy at first, but once it touches the middle and lower layers of fish, it will lose its softness.

What? The squirrel mandarin fish from you Green Willow is not cheap. Can you only eat half a piece?

Are you unwilling to accept it? Then let’s talk about your sunflower chopping meat.

This dish is good, and the heat is just right, but have the meat you cut out completely evenly? Is the fat and thin ratio of each meat pellet to be standard four or six points?

Haha, I don’t need to taste it carefully. I just took a few bites and found that the meat was uneven and it was not suitable for fat and thinness. The largest meat was half a millimeter worse than the thinnest one. Is this still something that people eat?

Your sunflower chopping dish is not worthy of being called sunflower chopping dish, nor is it a lion head. What is the difference between it and the meatballs made by ordinary housewives! This dish just failed in my old man!”

I'll go, this is a venomous snake. It must be eight meters long and it must be two pairs of glasses!

Not to mention Zhouzhou, even Gu Zhiwei and others, who have always been very picky about food, were stunned.

To be fair, Chef Zhao from Green Willow is definitely worthy of being a special first-class chef.

No matter where these four dishes are taken, they must be said to be above the standard, but when they come to Wu Jiushe, they have become a failed work?

Is this just a tasting and evaluating dish? This is simply picking the bones in the eggs!

Chef Zhao's face turned red. If Boss Zheng hadn't valued the three-star star card of "Three Days" very much, he would have left if he wanted to leave. If anyone loves anyone, I wouldn't have been serving anyone else, so there would be no such a tragic person as Wu!

Wu Jiushu looked at him and sneered: "It's true that I'm not convinced. Are you still cursing me in your stomach?

Let me tell you, I am never afraid of being scolded!

I just can't pass these few dishes!

It’s a 100,000-8,000-mile distance from perfect dishes!”

"Damn when did I say that I want to pursue perfection? In the eyes of your poisonous snake, there is still a perfect dish in this world?"

Chef Zhao cursed in his heart, and he wanted to pounce on him and punch the old guy; Zhouzhou saw it very clearly, and Lao Zhao's eyes were red.

"Okay, Mr. Wu, Lu Liu, people open the door to do business, and serve more ordinary diners. It is impossible for every dish to be prepared according to the standards of your food expert, right?

Actually, I feel good about these dishes. I asked me to tell you that we should not make a conclusion too early. Aren’t there two dishes left not served?"

Zhouzhou also realized that he had to stay away from Old Man Wu in the future, so as not to be struck by lightning one day and then implicated himself.

Seeing that Chef Zhao was urged to sharpen the kitchen knife, she quickly made a smooth move: "Chef Zhao, you should go back to the kitchen first. We are still looking forward to your silk tofu and three sets of duck."

These two dishes are very much anticipated by Zhouzhou. He said that he could not make the old poisonous snake Wu Jiushu yellow, otherwise where would he go to make the top recipe?

Cui Zhengshan looked at Zhouzhou and nodded secretly. It seemed that the master was really not wrong. This person's future is limitless. Not to mention anything else, just look at his own pattern and mind. If the other person's surname is Wu, he is not even a big deal. No wonder the junior brother is almost impressed in advance. As expected, he deserves to be his opponent!

"Haha, since it's the weekly judge who said that, okay, I will give you another chance.

Just wait to taste your Wensi tofu and three sets of ducks from Green Willow!.”

Wu Jiushu found a way out for himself, looked at Zhouzhou, and said to himself, 'You are right to you, everything you say is right. Who made me, Lao Wu, likes to eat the dishes you cook. Is it easy for me to make delicious food?"

——

It seems that Chef Zhao is really hurting her self-esteem, as if she is angry. She did not let the lady serve the dishes, and she personally brought two kung fu dishes in front of the judges on a tray.

In the huge white porcelain soup bowl, an old duck with crispy meaty yellow meat is exuding a mellow aroma. The soup cooked by three sets of domestic fat duck, wild duck and young pigeon is a layer of attractive oily yellow on the surface. When you pick up the spoon and push the noodle soup, you will see the milky white soup below. It is the three sets of ducks that are famous in Huaiyang cuisine!

The three sets of ducks that were bone-de-free and simmered for three hours were even crispy. Just use chopsticks to gently push the duck, and the plump and tender duck meat on the outer layer was gently cracked, revealing the tight-fitting wild duck below.

At this time, you have to use chopsticks to pick up two layers of duck meat at the same time. One layer of home-fried duck and the other layer of chewy wild duck are put into your mouth at the same time. It is really a full mouth of juice and nourish the stomach, and it also completes a double delicious symphony composed of taste and taste.

At this time, let’s have another mouthful of duck soup. While warm, happy and satisfied, diners have used this mouthful of duck soup to clean their mouths, because then they are more delicate young pigeon meat that melts in the mouth.

Pigeon meat was originally a little thin, but it made up for its innate shortcomings in the nesting process of two layers of duck meat.

This mouthful of pigeon meat instantly turned into gravy with a burst of milky aroma. The fine shredded pork blocked all the taste buds of diners, making the aftertaste lingering in the mouth for a long time and unable to dissipate.

This is the myth that three sets of ducks are circulated on the tips of countless people.

Soon, the belly of several judges bulged slightly like the three sets of ducks I had just delivered. At this time, Wensi Tofu became the best delicacy.

The clear soup made with winter bamboo shoots, mushrooms, chicken breasts, and diced ham are always delicious that gourmets hold in their palms!

This is nectar and jade liquid! The best base soup is like a touch of blue sky, without any impurities. It looks as clear as a mirror, but it is rich and juice left in your mouth. If there is a layer of tofu that looks like a woman's hair floating on it, this bowl of soup will add a wonderful texture that makes people's lips and teeth numb.

So this pot of duck and a bowl of soup became the most hearty food feast in the world.

What a skill! Wu Zhiwei and Chang Jianguo secretly exchanged gazes.

Chef Zhao was previously attacked by Wu Jiushu's harsh words, and now he can still make two kung fu dishes that are far beyond the standard. With this stable cooking skill, he can already be regarded as the best among the top-level chefs.

Touching his conscience, it would be inconsistent if Green Willow people can't be rated as Samsung!

But after all, they were just experts from the junior appraisal group. Among the five people who came today, Cui Zhengshan is a famous chef of local Huaiyang cuisine. The reason why he appeared in the jury was just to show fairness, so his vote could be voted or not.

The two of them are junior experts, and the two have only one vote together, but Wu Jiushe and Zhouzhou each have one vote.

Therefore, whether Green Willow can pass the three-star evaluation of three-day meals depends on Wu Jiushe's attitude, especially Zhouzhou.

Gu Zhiwei and Chang Jianguo subconsciously looked at Zhouzhou.

The two of them didn't expect Wu Jiushu to say anything good. Today, if they want to give Lu Liu family a fair relationship with Chef Zhao, they have to look at Zhouzhou.

“Are these two dishes?”

Wu Jiushu took the last sip of Wensi tofu, picked her teeth and was about to speak, but was stopped by Zhouzhou.

"Mr. Wu, you have commented on four dishes just now. Why don't you let me comment on the remaining two dishes?"

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Chapter completed!