When Liu Yongping heard this, he couldn't help but glance at Fu Yu.
He nodded understandingly: "Yes, as long as the cooking is done well, this is a good arrangement."
Fu Yu sighed: "This is a rare opportunity to participate in the competition, and I have reached the finals again. I am working hard to win the prize."
Liu Yongping smiled: "When I came out of the provincial capital, I was invited to the capital to promote the Kaijiang Banquet. I stayed there for five years. During these five years, I participated in three national chef cooking competitions.
At that time, I won three national cooking championships in succession with Kaijiangyu’s special cooking. Later, in the fourth year, I met Du Mingfeng.
You may not have heard of this person. He went abroad a few years ago and opened a chain of Chinese restaurants, and his business was booming.
He came out of nowhere and was silent in the circle, but he won the championship in his first competition.
It was also through the opportunity of winning that title that he was promoted to the position of chef in the store. After working there for three years, he was hired by another store to be the chef by chance. After that, he saved some money and went abroad with his relatives.
In just a few years, he opened a Chinese restaurant. Until this year, he has become a famous chain restaurant owner. "
"I failed to win consecutive championships that year, and then I stopped participating in the competition. He did represent the province twice more. If you have a chance in the future, you can look up his cooking videos. Your two styles are quite similar. of."
"At that time, many people in the circle went abroad to develop their careers. I did not follow suit because I found that traditional classic dishes were very popular in China. Basically, I moved from the province to the capital in just a few years. The business is running well and I have made contributions to my hometown.”
"Actually, if you think about it carefully, as long as you have superb cooking skills and can seize opportunities, you will not have to worry about development in the industry."
Fu Yu nodded, knowing that Liu Yongping was comforting himself.
Because his previous performance was too unconventional, he probably gave the judges a very average impression at the beginning.
However, he is confident that as long as the freshly cooked noodles are delivered to the judges, their previous impressions will be reversed after they try them.
He is very confident in his cooking skills.
And as long as the dishes are cooked well, his previously seemingly conspicuous behavior will turn into another impression of decisiveness and confidence.
After Liu Yongping chatted with Fu Yu for a while, he sent Fu Yu out of the lounge door and suddenly said: "By the way, Xiao Fu, please give me a delivery address, and I have prepared some specialties from the capital for you. It just so happens that I have a batch of seasonings at the restaurant here that I want to mail to the provincial capital, so I can send them to you by the way."
Fu Yu quickly declined: "No, Chef Liu, you are too polite. This is really unnecessary."
Liu Yongping smiled: "It's not anything expensive, it's all specialties here, food and drink, not valuable, just a little thought."
After some recommendation, Liu Yongping put his hand on Fu Yu's shoulder familiarly and said, "We don't need to be so polite between friends. When you come to my place, I, as the eldest brother, will definitely not let you go back empty-handed."
In one sentence, the relationship between the two suddenly escalated into a year-long friendship.
Fu Yu stopped being polite and nodded with a smile: "Okay, thank you, Brother Liu!"
Fu Yu returned to the players' rest area.
Liu Yunong hurried over and asked with concern: "How is the cooking? Is it going well?"
Fu Yu nodded: "Well, it went very smoothly."
Liu Yunong breathed a sigh of relief: "That's good. I just heard them say that you were cooking independently during the competition, and the people in the cooperation team were just helping. I was worried that you wouldn't be able to finish cooking on time!"
Although Liu Yunong is young, she is already a senior figure in the circle. Many people in the rest area know about the relationship between Fu Yu and her, so some of the players who came out first specifically told Liu Yunong what they heard. news.
There is definitely no problem with Fu Yu's cooking skills, but the content of the competition is to cook dishes that he has never been exposed to before, which is a bit difficult.
Liu Yunong has experienced it himself, so he knows that this competition cannot be done by himself alone. He also needs the cooperation of the cooperation team.
When she found out that Fu Yu actually chose to cook alone, she was also very worried. During the time she came out, she kept looking eagerly at the entrance where the contestants would come back.
Liu Yunong breathed a sigh of relief when Fu Yu said that the cooking was successfully completed.
At this moment, everyone at the judges' table was having an intense discussion.
The atmosphere was too noisy, and everyone had a variety of opinions. If we let things go like this, there would be no need to score points.
Lu Ming had to raise his voice and interrupted everyone's discussion: "Everyone, please be quiet first!"
When the others saw that it was Lu Ming talking, they immediately cooperated and became quiet.
The competition time has not come yet, but many players have already completed the entire meal order.
Several judges carefully tasted and scored carefully, and everything went smoothly.
It wasn't until the table of Rui Hetai's special dishes cooked by Fu Yu was delivered that the judges present suddenly started a lively exchange and discussion.
The reason was Fu Yuqie's roast duck slices.
Because it was served right after cooking, the roast duck was still steaming.
The roast duck is sliced well. Each piece of duck meat has skin on the skin. It looks thin but not broken. The size is as uniform as a clove leaf. The color is bright red. It looks very authentic.
The most amazing thing is the exquisite presentation.
The duck meat is a whole piece, and the duck head is made by cutting off the duck bill, making a vertical cut in the middle of the head, dividing the duck head into two halves, then cutting off the tip of the duck tail, and cutting off the left and right sides attached to the duck breast bone. Tear off the strips of tenderloin and put them together on a plate and serve.
These operations are the same in local restaurants.
But the most amazing thing about Fu Yu is that when he arranges the duck slices, although they look well-organized and mainly for aesthetics, as long as you are not in a hurry to eat and take a quick look, you will find that this duck is The meat slices are actually with the duck head placed in the middle as the central axis, with 20 slices on the top and 20 slices on the two sides, and a total of 10 slices of duck meat are placed in the middle with the duck head as the line.
The whole dish was cut into exactly 90 pieces of duck meat, not too much, but not too much!
Lu Ming was the first person to discover this, so he complimented him casually: "This roast duck is authentically cooked. It is indeed Ruihetai's signature. The details are very well grasped! Look at this duck meat, it's just cut." 90 slices, even if the whole duck is not served, it is very thoughtful to count the duck slices and put them on the plate."
It was originally just a simple compliment, but when Qiao Boliang heard it, he immediately called the staff to ask the Ruihetai cooperation team members whether the roast duck was served whole and whether there was any leftover duck meat that was not used.
When the others heard Qiao Boliang's words, they all looked sideways, but no one said anything to stop him.
Even Du Yingchun secretly scolded Qiao Boliang for being "short-minded", with a calm expression on his face.
Roast duck is different from other dishes. The emphasis is on serving the whole duck. All duck meat must be sliced and plated, and ingredients cannot be skimped on.
The so-called roast duck cutting standard is 90 slices, which is a way to test the chef's knife skills.
No matter how heavy the duck is, it can be cut into 90 pieces in the end. This is a skill that most people cannot achieve.
Lu Ming was stunned. He didn't expect Qiao Boliang to be so serious!
After all, although the most authentic form of roast duck is to cut the whole duck into 90 pieces, there are only a handful of master chefs who can actually do it.
He said that before because he wanted to praise Fu Yu for paying great attention to details. Who would have thought that Qiao Boliang, a fool, would actually find someone to ask.
To be honest, even though he knew that Fu Yu's cooking skills were very good and his knife skills were quite good, Lu Ming really didn't think that Fu Yu could reach such a level!
Not to mention Fu Yu, even he couldn't pick a roast duck at random and cut it into 90 slices accurately.
However, Lu Ming's attention was soon attracted by the decorative flowers on the roast duck dish.
At first glance, this decorative flower fixed with toothpicks seems quite beautiful. However, if you look closely, you will find the very obvious fine lines unique to dried tofu.
It turns out that the dried tofu rolls that Fu Yu steamed before were intended to be used to make decorative flowers!
This should be after steaming and then smoking, otherwise it wouldn't be this color.
Lu Ming was so impressed by this plate of roast duck that after other judges passed it around, he chose this dish to taste first.
The roast duck is roasted in a stew oven, with crispy skin and tender meat, fat but not greasy.
Lu Ming nodded approvingly. The heat was just right, the slices were evenly thin, and it was very delicious.
Then, he clamped another dried tofu flower for decoration. The carving was very impressive. When he looked closely, he found that the petals were all layered and the details were handled very delicately.
It also smells very fragrant. This smoked dried tofu is a local snack in Bei'an. You can buy it in delicatessens on the street. The authentic and high-quality smoked dried tofu has a mellow taste and dense texture. It is especially suitable as a snack.
Lu Ming thought to himself and couldn't help but take a bite to taste it.
Sure enough, it is soft yet tough in the mouth, slightly chewy, and tastes salty. The unique bean flavor of dried tofu becomes stronger after being smoked and grilled. Coupled with the fresh aroma of the meat filling, it tastes particularly satisfying.
But what really surprised Lu Ming was that after the smoked dried tofu pudding was bitten open, the light-colored inner layer and evenly wrapped meat filling were revealed. Before biting open, the entire flower was actually covered by the outermost layer. The darkest, most uniform and beautiful layer of dried tofu is wrapped around it.
How is this done?
The light-colored part inside is not exposed at all!
When Lu Mingzheng was sighing, the staff member Qiao Boliang sent to inquire came back.
"Rui Hetai's cooperation team members said that when Fu Yu was cooking, he served the whole duck on the plate and there was no leftover duck meat."
It turns out that the whole duck is really served on the plate, which means that Fu Yu cuts the duck meat by himself according to the size of the duck and controls the thickness of the duck meat to just 90 pieces.
That's really awesome!
This time, even Qiao Boliang became curious.
Is this Fu Yu really so powerful?
Several Ruihetai special dishes were passed around the judges' table.
Lu Ming tasted each dish one by one and evaluated it professionally and pertinently.
The dishes cooked by Fu Yu are really authentic. Mainly because people from Ruihetai are really good at choosing dishes. The dishes I ordered are all very local and distinctive dishes, which are well-known and delicious.
And it is precisely because of familiarity that you can taste it in one bite to see if it is authentic and delicious!
The stir-fried liver and fried tripe are impeccably cooked. The heat, taste, texture of the ingredients, and even the tableware used to serve the dishes are all exact replicas of Ruihetai's.
After tasting each dish, the judges all had expressions of approval on their faces.
The simpler the dish, the more difficult it is to cook it to taste good!
And it is even more difficult to make a dish like this that is well-known to every household and that everyone is used to eating and that everyone praises!
However, Fu Yu did it.
It was his first time as a foreigner to cook special dishes from the capital, and he turned out to be so perfect!
I don’t know what the other judges think, but Lu Ming thinks that Fu Yu’s cooking is very good, and he can’t find any points deductions at all!
Especially the roast duck just now really shocked him!
This is not only because Fu Yu chose to make braised roast duck, which is a new way of doing it, but also because of his superb knife skills in cutting duck fillets.
It seems that Fu Yu can get high scores again this time.
Lu Ming thought to himself as he took a casserole of white meat served by the staff.
This is also the dish cooked by Fu Yu, and it is the last dish on the table.
To be honest, I have tried so many dishes cooked by the contestants. There are at least four or five dishes in each dish. I have to taste each dish carefully, from the main ingredients to the ingredients. Even if I only take one bite of each dish, I am already half full. .
Now that I'm not hungry, my sense of anticipation is much less intense than at the beginning.
White meat casserole is a very flavorful dish, more delicious and more delicious than boiled meat.
The most important thing is that sauerkraut is added to it, which not only improves the taste, but also improves the mouthfeel, because the sourness of sauerkraut can well neutralize the greasiness of the pork belly.
As chefs work in this field for a long time, they become gourmets without realizing it.
Lu Ming can cook and cook well, so he is particularly good at eating.
Just like the white meat casserole in front of him, when he was appreciating the presentation, he looked at the thickness of the pork slices, the color of the soup, the smell, and the overall presentation.
But when he tasted it, the first thing he took was soup.
The entrance is filled with the aroma of meat and the unique refreshing and sour taste of sauerkraut. This mouthful of hot soup actually outshines the previous dishes.
After finishing the soup, try the pork slices again. The large pieces of white meat meet the fresh pickled cabbage. The greasiness of the meat is silently eliminated, leaving only the plump and mellow meat. The sourness of the pickled cabbage is also softened by the aroma of fat, making it appear gentle and pleasant.
Lu Ming squinted his eyes in satisfaction. This was really a sublimation of taste and texture. When the two meet, they can win countless things in the world!
In addition to pork, the white meat casserole also has vermicelli and stewed soft sauerkraut.
When tasting it with a sandwich, you usually eat it with the meat slices alone, and then scoop out the vermicelli and pickled cabbage underneath.
As a result, Lu Ming stretched his chopsticks down and picked them out. He didn't wait to eat, but just looked at the neatly arranged rice noodles on the chopsticks. He didn't get involved or delay the long vermicelli. He was stunned that he couldn't eat it immediately. In the mouth! (End of chapter)
