Food: How Did I Become a Chef When I Set Up a Stall? Chapter 356

 The scene of "All-Star Chef Masters Competition".

Jiang Feng came here again.

Producer and judge Gordon said to six top chefs from around the world:

 “Welcome back to the All-Star Masters.”

“Today is still a fierce battle, and two chefs are destined to leave this stage.”

 “I hope everyone can give full play to their strengths.”

 There are many spectators around.

 Many cameras filmed the stage.

This show is a very popular show. What Jiang Feng doesn't know is that anyone who wins the championship in the "Chef Competition" will become very popular in the future and can gain huge traffic and popularity.

 Hong Kong people will also recognize these champions because they can make a lot of money.

Jiang Feng didn't care about this, after all, he didn't intend to stay here.

 It is to participate in competitions, experience the food in various places, and it is best to win the championship.

 The program is relatively fair.

 Because all the top chefs are here this time, the atmosphere of competition is fierce.

In the previous "MasterChef" competition, people from all walks of life brought their stories to cook and compete in the show. The dishes were relatively low-end.

 The things made by top chefs are completely different.

 “Next, announce the theme of this competition.”

At this time, Gordon suddenly paused.

 Hearing what he said, everyone immediately focused their attention on him.

Jiang Feng also looked at him.

 “The theme of this issue is:”

"beef!"

“As long as the dish you make contains beef, there are no restrictions on the form, whether it is an appetizer, a main course, or a staple food.”

 Gordon said again.

 Hearing what he said, all six chefs present looked confident.

 Beef is good.

  There is no chef who can't cook beef.

Even Indian players are full of confidence.

 In India, some jurisdictions and believers do not eat beef and are not allowed to eat beef, but the new generation does not care about this. People there should eat beef as well.

 As a chef, Indian chefs naturally also cook beef.

 So, the competition in this period is bound to be fierce.

“Everyone, although there is no restriction on dishes, there are other restrictions in this competition.”

 “That's the time.”

“You have 15 minutes to choose the side dishes. You are not allowed to cook during the selection process.”

 “And the cooking time is only half an hour.”

 At this time, Gordon said again.

The tight schedule is also a feature of this show. The audience will feel excited when they see the chef in a hurry.

 Hence every program, time is tight.

 “Half an hour.”

Jiang Feng began to think about it.

 This time is really very little.

 According to his method, it takes at least two or three hours to simmer the soup stock.

 Let alone cooking and pickling.

 “The time is really short, pickling and stock cannot be used.”

 “There are several approaches in mind.”

“For example, Dengying beef is both a palace dish and an intangible cultural heritage dish, such as canned braised beef that can be served as a state banquet dish, as well as braised beef with soy sauce, braised beef with kumquat, or beef with soy sauce, black pepper beef fillet, and stewed beef brisket with tomatoes.”

Jiang Feng was a little chaotic for a while.

Chaos is not panic, but there are too many good dishes and it is difficult to choose.

However, time is really short.

 Only half an hour.

 “The real rare thing about this game is time.”

“Beef is very difficult to stew, and the cooking time is only half an hour.”

“It's almost impossible to get the beef right.”

“I want to make Dengying beef to show the heritage of Chinese cuisine, but it takes at least half a day to make Dengying beef slices.”

 “Let's make beef tenderloin, beef tenderloin is easier to cook.”

Jiang Feng quickly calculated.

 Other top chefs are thinking.

 The time is very short, only half an hour.

 Everyone is aware of this.

Gordon also said bluntly that it is indeed difficult to make beef delicious in half an hour, but you are all top chefs and you must have your own methods.

That's why this show is so popular, it's interesting every time.

 Before everyone could react, Gordon gave the starting command, and everyone went to the kitchen to choose the appropriate dishes.

There are various cuts of beef, as well as many other side dishes.

  But except for beef, there is no other meat, and there is no meat such as fish or seafood. Jiang Feng made a decision. He wanted to make a meal of fried beef tenderloin.

There are many ways to make fried beef tenderloin, such as stir-fried beef tenderloin with golden sand and vanilla, stir-fried beef tenderloin with black garlic and rosemary, stir-fried beef tenderloin with pine mushroom, stir-fried beef tenderloin with mushroom and wild rice, stir-fried beef tenderloin with night blossom, and stir-fried beef tenderloin with emerald lettuce.

 Chinese food culture is really brilliant.

Jiang Feng also has a lot of recipes in his own hands.

 He looked at the ingredients in the kitchen and finally chose the dish of braised beef tenderloin with golden sand vanilla.

Unsurprisingly, most of what other people cook is related to steak.

The texture of the steak is a bit firmer.

Jiang Feng chose to make beef tenderloin because it will be very tender after being cooked.

The tender and smooth texture will make people feel bright.

Especially after eating other people's steaks, the experience of tasting beef tenderloin is definitely extraordinary.

 After making the decision, Jiang Feng began to prepare the ingredients.

 Everything is ready.

 Everyone has selected the ingredients and stood at their own stoves, ready to prepare.

Jiang Feng stood there, taking a deep breath and feeling a little nervous.

 Half an hour.

 I have never felt such an urgency to cook before.

Even when setting up a stall in front of thousands of diners, he can still cook at his own pace, taking his time.

 Because of this, he developed a strong mentality.

Soon, a siren sounded on the stage, and as Gordon announced the start, everyone immediately began to work quickly.

 All the chefs moved, and everyone's movements were very fast and extremely urgent.

The atmosphere instantly became tense.

Jiang Feng held a knife and flexibly cut the beef tenderloin into diced pieces. Then he put it in a bowl, added celery and onions, then added a spoonful of oil, a spoonful of cornstarch, an egg, a spoonful of beer, and a spoonful of beer. spoon of light soy sauce and two spoons of garlic juice.

 Then, he put on disposable gloves and began to grasp the mixture vigorously.

 Generally, you don't wear gloves when pickling, but after all, you are filming a show, so it is more hygienic and has a better look.

Gordon came to Jiang Feng's stove again and looked at it.

 The camera also kept filming Jiang Feng.

Gordon looked at Jiang Feng's actions and felt strange.

 This is another approach he has never seen before.

 In fact, Gordon had guessed that Jiang Feng might make beef dumplings.

It's easy for Gordon to think so, because among the Chinese food contestants in every episode, someone will definitely make dumplings.

 In previous competitions with ordinary players, one buddy was even more outrageous and made dumplings for several periods.

And when these people make dumplings, they always tell stories about grandma.

 Chinese food is traditional.

But Jiang Feng obviously never thought about making beef dumplings. If Gordon told him, Jiang Feng might think it made sense.

 It's also good to make beef buns and beef dumplings.

 Generally, sizing and marinating takes 30 minutes, but now the cooking process alone takes 30 minutes. Jiang Feng does not have time to marinate for too long.

 He put the beef in the bowl into the refrigerator, lowered the temperature slightly, then looked at the time and planned to marinate it for 10 minutes.

 It still needs to be pickled.

Then, Jiang Feng fried another pot of minced garlic, poured oil into the pot, and poured the white minced garlic into it. With a sizzling sound, the minced garlic was successfully fried until golden.

These golden minced garlic are called “golden sand”.

After waiting for a while, the diced beef was almost marinated. Jiang Feng heated up the oil in a pan and started stir-frying.

 Saute while stirring to ensure that every side of the beef is cooked.

 Then add onion, **** and garlic and saute until fragrant.

 In an instant, the fragrance filled the air from Jiang Feng's pot.

His face was still expressionless, looking confident and calm.

 During the process of flipping the spoon, fire would break out from time to time, causing the judges and the audience to scream in surprise.

 Foreigners still have little knowledge of this skill. New Oriental graduates know this skill well. After all, practicing Bianshao every day and turning on high Bianshao will have this effect.

Jiang Feng had no choice. Time was tight and the task was heavy. To ensure that the beef was cooked thoroughly and quickly, he had to stir the spoon over a high fire.

 After adding the onion, **** and garlic, add Huadiao wine, sugar, oyster sauce, chopped yellow pepper and red pepper, and continue to stir-fry.

Once stir-fried in this way, the surface of the beef will be shiny with crystal oil.

 Finally add the rosemary, stir-fry evenly, then remove from the pan and pour into a plate.

Sprinkle the golden fried garlic, this golden sand burst beef willow will be done.

 The time given by the program team is too short.

When Jiang Feng finished cooking this dish, the time was just one minute shy of the end.

 When Gordon saw Jiang Feng finished cooking, he ran to urge other chefs.

There are still some chefs who haven't finished cooking. At Gordon's urging, they want to separate the two halves and use them alone.

The more this happened, the more Gordon had to urge.

The chef was a little flustered.

 Finally, with the 10-second countdown, the chefs still completed their creations.

                                                             (End of chapter)

Chapter end