The three sets of duck made by Fu Yu completely refer to the presentation style in the classic old-flavor recipes.
The three stewed poultry were put into a large porcelain basin.
The edge of the porcelain basin is very wide, which makes it easy to move and looks very grand.
The three birds inside were covered with legs, and the duck's head was pressed under the body. There was a layer of winter bamboo shoot slices and a layer of cooked ham slices on the duck's back, stacked in a flower shape, with a carefully carved water-haired winter squash at the stamen. .
Looking from top to bottom, it looks like a vivid flower blooming in the water on the three birds.
The most wonderful highlight is the three small characters carved with cucumbers neatly placed on the edge of the porcelain basin: three sets of ducks.
Fu Yu is not good at writing, but his carving skills are very good.
He imitated the official script fonts on the classic old flavor recipes, copying and carving the dish names.
Needless to say, these three characters look as if they were ripped off from a pattern, and they are imitated perfectly.
The staff brought the three sets of ducks to the judging table.
In order, Dai Jinghe will comment first.
But this time, several other judges, with rare unanimity, came together and stretched out their heads to admire the three sets of duck.
Dai Jinghe looked at the three sets of ducks in front of him, but did not move his chopsticks.
After a while, he heard Zhang Zhiyuan next to him say: "I have heard people praise this dish before for its charm of 'dismounting when you smell the aroma, and stopping the car when you know the taste'. I didn't expect that I would have the chance to see it with my own eyes today. It is indeed extraordinary!"
Chen Xinwei couldn't help but urge: "Dai Lao, please try the taste of these three sets of ducks."
Dai Jinghe looked at the dishes first, then the words, and couldn't help but sigh: "The arrangement of the dishes is so exquisite!"
Then put on disposable tableware gloves.
When eating these three sets of ducks, you need to use a knife to cut the duck open and taste it from the outside to the inside.
The preparation is very complicated, and the eating method is also very particular.
When Dai Jinghe split the three birds, he showed off his skills and also attracted the envious praise of several other judges.
The photographer's attention was also attracted, and he zoomed in on the judges.
The expressions of several judges can be clearly seen through the large screen, and what they say is transmitted through the speakers.
Seeing the judges starting to taste the dishes he made, Fu Yu felt a little nervous.
He had never tried this dish before. Although he was quite confident and knew that the taste of the dish he cooked would definitely be good, he was still a little uneasy, fearing that he might have made a mistake somewhere and not notice it.
Domestic duck meat is fat and delicious, and the soup is fresh and fragrant with wax. The multi-flavors complement each other.
Try the wild duck again.
Wild duck meat is firm and fragrant, and tastes rich and delicious without any peculiar smell at all.
Dai Jinghe casually looked at the duck's belly and sides of its thighs, and sure enough he found some small eyes.
He smiled and praised: "This wild duck is handled very professionally!"
Several other people were also knowledgeable. After hearing this, they raised their heads to take a look and smiled in unison.
The mallard itself has a peculiar smell, which is mainly concentrated on the abdomen and sides of the thighs.
Because there is a lot of meat in these parts, the odor is not easy to remove.
So when the chef is cooking, he will use an awl to poke some small holes in the meat, and then blanch the wild duck in hot water.
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The duck meat is heated and tightened, squeezing out the odor and blood from the eyes.
Fu Yu handled it perfectly.
Dai Jinghe took out the pigeon.
Because the pigeon is hidden in the innermost part of the three sets of ducks, and is heated layer by layer from the outside to the inside, the meat quality also changes from old drake to wild duck to pigeon, from old to tender.
However, this dish needs to be cooked slowly over the fire for about 2 hours, so the pigeon meat is too tender without being cooked, and it is too old to be cooked thoroughly.
This is also the essence of making this dish.
The three sets of duck made by Fu Yu were all just right in terms of time and heat.
The pigeon's meat is loose and tender, with a crispy texture and excellent taste.
The whole dish is eaten from the outer layer to the inner layer. The more you eat, the tenderer and fresher you eat. There are endless wonderful things.
After Dai Jinghe tasted it, he sincerely said with emotion: "As the saying goes: 'It is better to eat one tael of birds than half a catty of beasts'. When three birds are eaten together, the freshest ones are added to the freshest, and the beauty is even better. The taste is unique and indescribable! "
This sentence is already a very high praise.
Dai Jinghe's voice came through the impression, and all the contestants present were shocked.
These three sets of ducks are actually so good?
At this time, Dai Jinghe took off his gloves and began to evaluate: "'Three sets of ducks' are made of domestic ducks, wild ducks, and pigeons, and are made of whole parts. The three birds meet together, and the skills are superb. It is a very special kind of duck." A novel production method.”
"The key point of this craft dish is to remove the bones from the birds, not break the skin, and pay attention to the shape and appearance of the chain."
"Moreover, we need to focus on fire skills. Bring to a boil over high heat, then slowly over low heat to make the meat crispy and soft, and then it becomes delicious."
"After the cooking of 'Three Sets of Duck' is completed, the domestic duck must be fat and tender, the wild duck fragrant, the vegetable pigeon tender and crispy, and the taste is excellent."
"Contestant No. 2 cooks this three-piece duck dish. The wild duck meat is lean and the pigeon meat is tender. It is steamed into a dish. The soup is fresh and multi-flavored, complementing each other."
Dai Jinghe praised: "It can be said that the cooking effect of this dish is exactly the same as what I remember eating at a local time-honored restaurant in Yangzhou. It is perfect!"
Dai Jinghe's words directly defined the dish made by Fu Yu.
The cooking techniques are novel, the cooking skills are superb, and the dishes produced are perfect.
After receiving such praise from Dai Jinghe, Fu Yu's ranking in this competition has basically reached the top three.
While he was reviewing the works of other contestants, Zhang Zhiyuan quietly stepped away from the microphone and asked Dai Jinghe privately: "Mr. Dai, when I looked at you before, you clearly meant to hide Fu Yu's clumsiness. Why are you so uncharacteristic of yourself today..."
Zhang Zhiyuan stopped talking mid-sentence.
Dai Jinghe also left the microphone and looked at Zhang Zhiyuan in surprise.
Zhang Zhiyuan is relatively well-known in the circle, but because he is usually low-key, his social circle is not wide.
Dai Jinghe had heard someone mention Zhang Zhiyuan, and this was his first meeting.
The impression given by Zhang Zhiyuan is the same as in the rumors. He is taciturn and has a gentle personality.
Dai Jinghe had a good impression of him, so he said with a smile: "I was wrong before. I thought it might be better for him to keep a low profile and keep a low profile because he is still young. But now I suddenly discovered that gold will always shine. I want to rely on People try to cover it up, but it’s just a cover-up, because talent can’t be hidden.”
Zhang Zhiyuan nodded and looked at Fu Yu, who stood out from the crowd on the stage.
If you are only in your early twenties and you can have such cooking skills, your future will definitely be limitless!
There is no need for people like this who are rewarded by God to hide their clumsiness.
Because the ability is so outstanding and the individual is so outstanding, I can’t hide it even if I want to.
