Chapter 221 Zhouzhou wants to lose?

Author: Heart of Light and Darkness

Chapter 221 Zhouzhou wants to lose?

Park Jung-hwan was very quick, and he lit the stove, washed the glutinous rice quickly, and put it in a pressure cooker and started cooking.

Many of them were experts at the scene. When they saw him cooking glutinous rice in a pressure cooker, they knew that he wanted to use the stickiness of glutinous rice to fix all kinds of seasonings, but they were not pursuing the taste of glutinous rice, so they nodded secretly.

A qualified chef must know how to make full use of various materials; if he refuses to give up the taste of any material, he can only make a hodgepodge and cannot reach the highest level of cooking.

Park Jung-hwan looked at the time, waited for a while before she started peeling the garlic, removing the ginger skin, and using a good knife to cut out the garlic and ginger. His method of taking shrimp was particularly unique. He used a carving knife to scratch the shrimp head, and then he immediately gave it up without using it. The more than five kilograms of Hokkaido shallow water shrimp he brought, but only took out half a tablespoon of shrimp head.

When making cabbage, Koreans like to use raw fish and shrimp to taste, and shrimp is the best, but Park Jung-hwan directly takes the shrimp brain. This luxurious style is obviously only found in the Goryeo court, and ordinary people will never waste it like this.

In other words, Park Jung-hwan is likely to be the successor of the Korean court dishes. If it is placed in China, it would be like an imperial chef from the Nanshui Palace in the Imperial City!

"No wonder Park Jung-hwan dares to make such a big bet. It's a big deal?"

All the people present were experts, and even if they didn't care much about Korean kimchi, they still had this common sense. Therefore, after seeing Park Jung-hwan's technique, even Mr. Zhang Zhouxuan frowned and looked at Wu Jiu's tongue, and found that there was a deep sense of worry on the other party's face.

It’s fine to be the successor of the Goryeo Imperial Chef, but the question is that today I compare kimchi. How can the two of them not worry? Although Zhouzhou’s cooking skills are so good, he is not a chef who specializes in kimchi?

After Park Jung-hwan prepared all kinds of seasonings, he opened the pressure cooker and discarded the glutinous rice without using it. He only poured the thick rice juice into a glass bowl. Then he picked up the Korean yellow cabbage, gently removed the large sheet covered outside, and placed it on the dish table for later use.

Then he picked up the kitchen knife and slapped the cabbage that had stripped the big cabbage outside. When the knife slapped, the vegetable table was shaken, but the cabbage was not damaged at all. It just fell down like a person whose bones were extracted.

"The most difficult method of "Zhen" in knife skills!

This stick chef is not simple? Even in China, such knife skills are top-notch, and it is difficult for chefs who are not of a special level to master!"

The judges on China's face suddenly changed their faces.

Park Jung-hwan's shock is a technique that is so wonderful; if it is placed on martial arts, it is the magical skill of "fighting a cow across the mountain"!

After Park Jung-hwan showed his hand, his face remained calm as water. He began to pick up the cabbage and tear it up. When everyone in China saw his method of tearing vegetables, they were shocked again.

I saw that the cabbage he tore off was the same size and thickness, which was even more accurate than measuring with a ruler. Although it was not a knife skill, his hands were like a knife. The knife was in his heart, and he had already faintly entered the state of no knife than a knife at this time!

This person is indeed a top expert in Gaoli’s diligence!

Within a few minutes, Park Jung-hwan prepared the cabbage, took out something similar to a needle tube, absorbed the shrimp brain I had obtained before, and injected it into slices of tender yellow cabbage. This step requires the chef's hands to be extremely stable in order to find the veins on the vegetable leaves, otherwise the shrimp brain will not be able to penetrate into the vegetable and will be ruined in vain.

But this most difficult procedure is light in his hands.

Soon, most of the shrimp brain was injected into dozens of cabbage, and Park Jung-hwan began to mix salt, garlic, ginger, etc. into glutinous rice juice, dipped it with his hands and applied it to both sides of the vegetable leaves, and finally sprinkled with chili powder prepared in advance on both sides of the vegetable leaves. This step is to add ingredients and taste it at the same time, and also lock in the moisture of the cabbage and the function of the shrimp brain in the vegetable. The movements should be gentle and fast. It is not that it has been so calm that it cannot be performed after thousands of operation drills.

After dozens of cabbage were processed, Park Jung-hwan gently stacked them together. Then he picked up the large outer leaf that he had taken off first, and gently cut it into five or six layers of vegetable clothes that were as thin as cicadas with a kitchen knife, put the dozens of cabbage on the shrimp brain, and wrapped them in layer by layer.

At this point, the work on the Korean cabbage table was over. After the whole operation, Park Jung-hwan actually took less than fifteen minutes!

"Oba is so awesome."

Kim Yoon-ah clapped excitedly and looked at Park Jung-hwan with affection.

"Good technique! Although Park Jung-hwan was a little crazy, she really had some skills in her hands."

Even Zhou Zhou could not help but nodded secretly after watching his performance.

But he was a little confused like everyone else. According to the method of making kimchi, the cabbage must be fermented first and then refrigerated, and at least it will take a day to eat it. But Park Jung-hwan has to make it fresh and let the judges eat it on the spot?

What tricks does he have? Can he still transcend the law of time?

Even Zhouzhou began to become a little curious-

Park Jung-hwan quickly revealed the answer to everyone.

He took out a steamer and a strange-looking stainless steel tank from the toolbox delivered by his assistant.

This stainless steel tank is like a measuring cup used in a laboratory, straight up and down, and is flat, with only one more lid, and a metal buckle is designed on all four sides of the lid, which can be tightly fixed to the tank body below. There is also a hollow metal ring above the lid.

Park Jung-hwan put the previously wrapped cabbage into this stainless steel tank, poured it into the prepared broth, then tightly clamped the lid, and took another iron wire through the center of the metal ring.

While everyone was watching for no reason, Park Jung-hwan picked up the lid of the steamer and saw that there was also a metal ring under the lid.

"He wants to hang the kimchi jar in the pot?"

Seeing this, the Chinese people suddenly realized; Zhou Zhou nodded secretly. Although he had a system and was proficient in all the content related to cooking, when it came to such strange and lewd things, even if there wasn't in the system, Nan Bangzi was really ingenious and unique in the stove.

By hanging the soaking pot in a stainless steel pot like this, you can ensure that the soaking pot will not touch the pot body and be separated from the pot body. Then, as long as the stainless steel pot is heated evenly and transmitted through the air, the fermentation process of kimchi can be accelerated.

Anyway, if you use ordinary methods to heat it directly or steam it with water, it will not ferment but will directly ripen the cabbage, and the result will not be kimchi.

This method of making kimchi is really unique and interesting.

Sure enough, after Park Jung-hwan hung the pot in the steamer, he put the steamer on the fire, adjusted the fire to low heat, and started heating; but during the heating process, he did not wait idle, but instead approached the pot with his hands, gently pushed the steamer, and sometimes rotated clockwise, and sometimes counterclockwise. Every five minutes or so, he had to extinguish the fire to cool the pot body, and then sat on the fire eye and continued to heat it.

During this operation, he did not wear heat-insulating gloves, just like he was not afraid of fire, just like a craftsman who had been fighting backhand cakes for a long time. He probably had his hands been tempered without fear of cold and heat.

It took about twenty minutes before Park Jung-hwan took off the steamer and took out the soaking jar. Without waiting for it to cool down, he put it directly into the small quick-freezer beside him.

Kiriki is divided into fermentation, and it is stored in two steps. It was just fermentation, but this step is to quickly freeze and store it quickly. It uses the sudden drop in temperature to lock in the deliciousness of the cabbage after fermentation. At the same time, we must also take this step to make the taste of the fresh spicy cabbage reach its perfect peak!

Five minutes later, Park Jung-hwan took out the kimchi and put it into the five glass bowls he brought. From a distance, it was white and yellow, and the fragrance was flowing in the same color, just like the best "cat's eyes" jade. No need to eat it, just a glance made people feel greatly excited.

Park Jung-hwan placed five glass bowls in the wooden pallets in the kitchen of the dining car and delivered them to the five judges.

"Dear judges, please carefully taste this freshly made cabbage. This is the best kimchi that I can only enjoy in the palace of the Great Korean Kingdom. Every time I serve the dishes, the palace maids will serve them with dances."

Park Jung-hwan glanced at the Chinese judges with great smugness: "Everyone tastes this kimchi, you will definitely feel like you are traveling around and returning to my Great Goryeo Court, please."

The passengers watching the fun in the dining car all sneered at it and returned to the palace. What a small country said about the royal palace? Are you really not afraid of laughing at someone?

The three Chinese judges led by Mr. Zhang Zhouxuan did not feel at all wanting to laugh. As soon as the cabbage was served, the old man Zhang Zhouxuan and Wu Jiushu, who had eaten all the good taste in the world, changed their faces.

This kimchi is indeed done to the extreme. You don’t need to eat it. Just by smelling it with your nose, the fresh shrimp flavor with a strong North-Haida style and the sweet and sweet smell of the cabbage itself come to you. Park Jung-hwan’s mastery of the flavor is actually perfect.

"Although I don't want to admit it, cocoa is really delicious. Alas, what's the matter with it?"

The eldest brother from Tianjin was greedy and first picked up a slice of soaked cabbage and put it into his mouth. Suddenly, the fresh, spicy and salty taste filled his mouth, impacting his taste buds as if it was exploded. Then the cabbage seemed like a pastry, melting at the touch of the tongue, and a fresh, sour, slightly bitter sea salt smell came out. Before he could frown, it organically merged with his saliva and transformed into the purest fresh shrimp flavor.

The most rare thing is that when the smell of fresh shrimp was about to disappear, the unique sweet feeling of the Korean yellow-heart cabbage finally came, unifying the various flavors before it turned into an extremely mellow fragrance, smoothing her heartbeat that had already begun to be excited.

"this"

Mr. Zhang and Wu Jiushu were also speechless at this time, unable to believe the delicious food in their mouths.

They were originally very disgusted with Park Jung-hwan and were ready to pick the bones in the eggs, but they were still betrayed by their own tongue and couldn't help but nod.

"It's a stick, this person is not very good. I didn't say anything about kimchi's skills, I recognize this!"

The eldest brother from Tianjin extended his thumbs up and expressed his affirmation.

“It’s really delicious, this score”

Mr. Zhang Zhouxuan and Wu Jiushu looked at each other, and both of them smiled bitterly. Big players like them would not make a score against their conscience.

Park Jung-hwan's cabbage has reached its peak. Whether it is knife skills, techniques, taste, or ingenuity, it has reached its peak. Even if you want to find faults, you can't provoke them.

In the eyes of the two, Zhouzhou may have encountered an opponent this time.

“Full marks!”

Two judges from Goryeo first showed off the sign with a very full mark.

“Full marks, full marks, full marks!”

What surprised the passengers was that the three judges from China also showed off their full marks!

The food truck suddenly fell into silence, and everyone looked at Zhouzhou nervously.

But everyone knows the three judges in China very well. Since they have made a full mark, it means that the kimchi on the bar is indeed impeccable.

During the audience, only Zhouzhou was still calm at this moment. Zhouzhou glanced at the five portions of kimchi in front of the judges and nodded gently: "Yes, only such an opponent and such a dish can be the opponent of kimchi in Huaxia Sichuan Province."

No need to eat it. As long as Zhouzhou smells the smell of floating in the air, he knows that Park Jung-hwan's kimchi has reached a certain extreme.

It’s a pity that he met himself!

My own kimchi is not just delicious.

——

Park Jung-hwan was extremely proud. Everything was as he planned. As soon as his palace kimchi came out, everyone was surprised and won with full marks. From then on, the Chinese people will always remember the reputation of kimchi!

"Haha, thank you for your fair comments."

Park Jung-hwan thought he was very graceful and bowed to several judges, and then said to Zhouju: "Master Zhou, I'm so sorry. I don't think there is any need to continue competing in this game, right?"

After hearing this, the people from the Chinese side were secretly curling their lips. Xiaobangzi was so rampant? But what they said seemed to be right. Park Jung-hwan's palace kimchi was already full marks. Is it meaningful to compare it?

"Since it's a competition, let the judges try my pickles, fat man, serve."

"Okay!"

Chen Yuanyuan laughed and opened a jar of Sichuan Province radish, served five bowls of them, and delivered them to the judges.

"Is this a white radish?"

Not only the five judges, but also the Chinese and Chinese passengers sitting in the audience gently rubbed their eyes.

This is so beautiful. Can such a radish be called a radish?

Pieces of white and white radish, blemished under the light, like snow sticks just taken out of the refrigerator!

A burst of strange fragrance emerged from the radish and instantly spread throughout the dining cart; is this the unique fresh and salty taste of kimchi? No! When everyone stretched their necks to greedily absorb the fragrance, they suddenly felt that the end of their nose seemed to be hit hard by countless snow particles.

It's so cold.

Before anyone could even breathe a sigh of surprise, the pure fresh, spicy and salty tastes followed one after another, and exploded hard inside everyone's noses, as if someone suddenly lit firecrackers inside and detonated the detonator!
Chapter completed!