Food: How Did I Become a Chef When I Set Up a Stall? Chapter 359

 Jiang Feng's appetizer has been cooked.

The rich stock cooked over high fire is poured over the two lifelike flowers on the plate. The light yellow soup adds a bit of beauty to the dish.

Like a painting.

 It is still a very artistic painting.

The appetizers made by the Italian chef are also very good.

 The appetizer he made was called shrimp and eggs with caviar.

　　It is to place the shrimp on the egg, with the egg white at the bottom and the egg yolk in the middle. Then there is a shrimp on top, sprinkle with some green vegetable crumbs as decoration, and add some caviar.

 There are four such shrimp and egg caviar on the plate.

I have to say that this dish is impeccable in terms of the selection of ingredients and the presentation skills.

The Italian chef even believes that his appetizer can definitely take the first place.

 But when he saw the moon-filled west tower made by Jiang Feng, he was dumbfounded and froze.

what is that?

 What did I see?

 Two flowers?

 Two flowers that I don't know what to make?

 Is this a dish?

  The top Chinese food in China is like this. It seems simple, but in fact it contains a lot of knowledge behind it.

 From the great road to simplicity, return to nature.

For example, the classic dish of boiled cabbage seems to be just ordinary cabbage, but everyone knows that the clear soup with cabbage in it uses many kinds of ingredients.

 Also use crushed chicken mince to soak up the soup until it becomes clear.

 Very difficult.

This Yue Man Xi Lou is also such a dish.

 “Is this an appetizer for Chinese food?”

 “How was this done?”

 Only the Italian chef was kept in the dark.

 After all, everyone else has witnessed the whole process of Jiang Feng's cooking and knows how Jiang Feng makes such beautiful dishes.

But the Italian chef didn't see the process, so naturally he didn't know how to do it.

 “Incredible!”

 “Chinese food can actually reach such a high level.”

　　Gordon praised him repeatedly.

 The Chinese food that is currently popular in the world are all home-cooked dishes, the kind of dishes that can be eaten in restaurants and small restaurants.

Such as pineapple sweet and sour pork, Kung Pao chicken, etc.

 There are also many big dishes, which are more difficult to prepare and are less popular.

There are also top-notch palace dishes that are not available in China, let alone spread abroad.

 Otherwise, during the summit, the leaders of so many countries would eat the dishes at the state banquet, which would be so delicious that they would praise them repeatedly.

 Because this kind of dish can only be eaten on the most prestigious occasions in China.

Now, Jiang Feng brings such dishes to the competition scene.

 Let everyone see the true heritage of Chinese food.

 A full moon on the west tower, two exquisite flowers.

 From the appearance point of view, it is simply invincible.

“I have never seen such a beautiful dish, either exquisite presentation or just pure beauty.”

 “Like the most beautiful art.”

 “I couldn't even bear to destroy it.”

Gordon looked at the Moon-filled West Tower and softly admired it.

“I have to admit, Chef Jiang Feng, you always surprise me.”

 “It surprises me every time.”

 “It's incredible!”

 Speaking of this, Gordon looked at Jiang Feng and asked:

 “Now, can I taste this dish?”

Gordon's attitude represents respect for Jiang Feng.

 He respected Jiang Feng from the bottom of his heart, so he asked.

 Because he really couldn't bear to destroy this work of art.

Jiang Feng smiled and said: "This is an appetizer, of course you can taste it."

Hearing Jiang Feng's words, Gordon picked up a spoon and stretched it out towards the flowers with some hesitation.

The audience felt a little unbearable when they saw this scene, as if they were afraid that he would destroy the beauty of the two flowers.

 It is the only way to do this well in cooking.

Gordon paused, then made up his mind and scooped out a spoonful of scallop meat.

 The texture of the meat is similar to shrimp meat, but the taste is completely different.

 As soon as you take your mouth, the first taste is that of soup stock.

The stock is made from simmered chicken, pork, or ham.

  It is the aroma of meat.

 The taste inside is a mixture of sweet and sour sauce and a bit of minced garlic.

 It has a slightly sour and sweet taste.

 When chewing, the two flavors collide together with the shrimp meat as the medium.

 From the mouth to the taste, it is perfect, making people feel comfortable from beginning to end.

Gordon tastes better the more you chew it.

This dish is not only beautiful in appearance, but also tastes great.

“It's incredible. I first tasted the chicken and pork stew soup, and then after chewing it, I could feel the sourness and sweetness in my mouth.”

“The texture of the meat is similar to shrimp meat, very fresh.”

“I originally thought this dish would have a texture similar to ice cream, but I didn't expect it to be so tender.”

"too delicious!"

Gordon was full of admiration.

People were particularly surprised to see Gordon, who was always known for his sharp tongue, showing such an expression. Gordon has always been selfless.

 The review is very good.

 But when Jiang Feng came here, there was only praise.

There are also two more famous chefs, and they all started to taste the Yueman Xilou made by Jiang Feng.

 When they tasted this top-notch delicacy, they all showed admiration.

 It's really delicious.

Moreover, the portion of this dish is not large. After eating this dish, I suddenly feel a little more hungry.

 It just so happens that the competition is not a one-time competition, but a dish-to-dish competition.

 This is very uncomfortable.

The three of them finished eating a flower and happened to feel a little hungry.

Just next to it is the appetizer made by the Italian chef, which looks good and can be used to fill your stomach.

Then Gordon began to review the dishes cooked by the Italian chef.

Although it was still a compliment, everyone could feel from Gordon's tone that he was not that excited or amazed.

　　It is a decent appetizer in a Michelin-starred restaurant.

This is enough.

 After the judges finished both dishes, Gordon announced the next rules.

 “Next, the main course and side dishes are cooked together.”

“In other words, you have to cook two dishes within the specified time.”

Gordon obviously realized that such a comparison was not appropriate.

 It is most correct to do it all at once.

　　When they heard about the revised rules, both of them were very calm.

 After all, an appetizer is an after-dinner dessert, or an after-dinner side dish.

 Just do it casually, it's not difficult.

 The real difficulty is the main course.

Since it is the finals of a top masters competition, there are no restrictions on the two of them. Moreover, the two of them can request ingredients that are not available in the kitchen, and Gordon will send someone to buy them.

 Given Gordon's status, it is very simple to get a few ingredients.

However, most of the dishes in the kitchen are meat, and there is not much room for creativity.

Jiang Feng was thinking about what to do.

 Main dishes must be of sufficient portion.

Jiang Feng originally wanted to be a Buddha and jump over the wall. After all, he had set up a stall before and was very comfortable with it.

It just so happened that I had boiled soup stock just now, which was convenient.

 But it is not enough for Buddha to jump over the wall.

 After thinking about it in his mind, Jiang Feng made a decision.

 He is going to make an upgraded version of the dish called Buddha Jumps Over the Wall, also known as Immortal Jumping Over the Wall:

 Eight Immortals crossing the sea.

 The top dishes are quite impressive just by hearing their names.

 This is the foundation of traditional Chinese cuisine.

Those top chefs may develop a dish in their lifetime and then pass it down.

 Extremely rare.

 Then, Jiang Feng said to Gordon:

 “I need some ingredients, but they're not available here.”

 “I hope I'm ready.”

Hearing Jiang Feng's words, Gordon agreed:

 “No problem, whatever you need, I'll get it right now, very soon.”

 “I have the largest food market in the United States.”

Hearing what he said, Jiang Feng wrote down the required ingredients, which are:

 Eight fresh foods: deer tendons, fish lips, shark skin, skirt, abalone, sea cucumber, scallops and prawns

 Eight treasures: matsutake, morels, porcini, matsutake, deer antlers, bamboo shoots, gallinaceous mushrooms and flower mushrooms

 Then, an old hen that is more than three years old is killed to take the eggs and the yolk attached to it, which is called Arhat.

 This is the fairy jumping over the wall.

 It's a magical dish that even your body may not be able to withstand.

 Really top-notch gourmet food.

 The method is similar to Buddha Jumping Over the Wall, that is, put it in a pot and stew it.

Jiang Feng has made so many Buddha Jumping Over the Wall, but he is still very good at making this dish.

Gordon was a little surprised when he saw the ingredients on the list.

 All are top quality ingredients.

He quickly made arrangements, and before long, all the ingredients were in place.

Jiang Feng also officially started his cooking process.

It is still a magical technique, and the soup stock is golden yellow.

The abalone and sea cucumber placed in the pot are all stewed and delicious, and they seem to be glowing.

As for snacks, Jiang Feng chose to make a passion chicken dish.

Jiangnan Baixiang Chicken is famous all over the world, and it looks good when placed on the plate.

 The two dishes are laid out, giving people a high-end and classy feeling.

 Many people have never seen this type of Chinese food, and most of them are ordinary dishes.

Now that I see it, I feel amazed.

 The audience who came to the scene just felt that they were in for a treat.

Jiang Feng's performance today was completely beyond their understanding.

 Chinese food culture is extensive and profound, and it is slowly revealed. (End of chapter)

Chapter end