Chapter 821: The whole thing (please vote)

Author: Love to drink vinegar

Chapter 821: The whole thing (please vote)

After the customers finished eating, it was time to score. On the Italian side, the scores of the two sides were almost evenly matched. Mujie, the Chen Niang team, got 35 points, while Abraham got 36 points.

After Chen Nian learned the score, he came back and thought about it. He felt that the pasta was a bit too ordinary, but even if it was ordinary, they still had to make it.

Although this is a competition in a foreign country, it still has to be taken back to China for screening after filming.

As chefs in the competition, they have to show something different to the audience, letting them know that Chinese chefs can cook Chinese food in China and can also cook foreign food when they go abroad.

However, after the first round, the total score gap between the two sides has narrowed to ten points.

After Mujie returned, they began to prepare for the second round.

In the second round, Mu Jie’s idea was to use the noodles they got earlier to make a honeycomb egg dumpling. This dish was already decided before they came to Italy, and the main reason was that they got eggs.

.

This can be regarded as a big advantage for them.

However, Abraham is not a vegetarian. As a chef with three Michelin stars and in his own home court, he can naturally make full use of the available ingredients to make something that customers like to eat.

Listening to the other party's conversation, Chen Nian knew that the other party was probably going to make black pepper beef and then use squid to make a dish. However, when Chen Nian heard this, he was discovered by the other party. Abraham smiled and asked

Chen Nian lowered his voice and began to discuss in a low voice while not eavesdropping.

Listening to the other party's recipe, I couldn't help sighing in my heart. They were too outspoken. Why don't they just listen? There is nothing to worry about. Look at yourself. They never avoid talking when talking.

Hold them.

But Chen Nian looked at the other party's preparations and felt that they probably wanted to stuff the squid.

It's just that if the squid is given to Mu Jie, he will definitely not use this method. He will either fry or pan-fry it. At most, he will use it to make soup, or let Chen Lai be the chef. He has to let these foreigners have a good experience.

The charm of Dalian grilled squid.

The Chinese team chef has to make a honeycomb egg dumpling first, and it's time for Yao Guangbin to appear.

First mix the flour and water together with lard.

Although they got peanut oil this time, they still used lard to make this snack more fragrant.

Chen Nian's main task is also to make noodles, because in addition to honeycomb egg dumplings, the dish Mu Jie prepared for the second round is a small elephant pumpkin, which is also a dessert.

Since Yao Guangbin still had to make honeycomb egg dumplings, he was a little busy. Others had to deal with the fillings and coordinate the dinner plates with the hotel, so the noodle making task fell to Chen Nian again.

However, although this dessert has pumpkin in its name, it is not made of pumpkin. Instead, the carrots are thoroughly steamed and then crushed into a puree, and then mixed with noodles. The filling is made of small apricot flesh.

, a stuffing made of honey and sugar.

After making the noodles, everyone except Yao Guangbin had their hands free, so they started making stuffing together.

Just like making dumplings, first take out the ingredients one by one, then roll out the dough, and finally put the prepared filling into it, first make it into a round shape, then press it slightly, and finally print a stripe on the side.

One edge.

After it is done like this, it will look like a pumpkin, and it looks a little cute when placed there.

But when I look at this little pumpkin, I always feel that there is something missing.

"Three masters, what do you think about adding a handle to the top of this little pumpkin?"

Mu Jie thought about it: "I think it can be done."

Yao Guangbin also looked at the little pumpkin, and finally nodded: "It's really better to add more, so you guys can do it first, I have to make egg dumplings here."

The work of adding a handle is quite simple, just roll the remaining clear noodles into a small strip and stick it on it.

And making two desserts this round is part of their strategy.

When we were in Yunnan, in the first round, Abraham's team presented two relatively light dishes, but in the end they were defeated by the grilled fish seasoned with kumquats.

Although there must be some reasons why Chinese people are not used to those Western foods, the main reason is because of the strong taste of grilled fish.

It’s different from this time. Although the dish the Italian team is going to make includes black pepper beef, the taste of the dish itself is not that much. In addition, they have already eaten the black pepper dobo made by the Chinese team.

Fish, so it will definitely feel a little repetitive.

And when they cook it a little slower, the Italian team will have to serve it first. After they have eaten the black pepper beef, which has a strong taste but is not so bland, they will eat dessert again.

A novel experience.

"Master Mu, I really want you to understand how food interacts with each other." Chen Nian couldn't help but said to the side.

"Hahaha, this is all the wisdom left by our ancestors. I am just standing on the shoulders of my predecessors." Mu Jie is very confident in his tactics.

Both sides were busy, and soon a new problem arose on the Italian team's side, that is, the beef was not as soft as they imagined.

To put it simply, it is a bit on the conservative side.

This problem has been encountered by Chen Nian and others before in China, but their solution at that time was to add kumquats to tenderize the beef through the fruit acid in it.

The Chinese team also did not go well in the second round, because the honeycomb egg dumplings have to be fried, that is, after they are cooked with noodles, the preserved fruits are wrapped in them, and then put into the oil pan.

However, since there is no open flame in a Western-style kitchen and everything is cooked using electric stoves, Yao Guangbin found that when heating oil, the temperature of the oil never went up.

They changed one after another, and finally they finally raised the temperature of the oil and tried frying it. They felt that the temperature was okay, so they started frying after wasting more than ten minutes.

Frying was almost the last step, and all that was left was the plating. After finishing this, Mu Jie asked Zhou Ji and Chen Nian to design several plating styles.

Zhou Ji's plating method is to first put a drop of black pepper juice on the plate, and then use a brush to spread it.

Then put a small green flower rolled out of cucumber peel on top as a decoration, and finally put the pumpkin next to it.

But the method here is to spread the mint leaves, then put the pumpkin directly on top, and finally pour a little of Xing'er's sauce on top.

Mu Jie looked around and felt that the aged one was better.

"Then let's arrange it this way, and we don't have enough time. We may not be able to make it in time if we peel the cucumbers now."

"Okay, let's use this aged dish."

Then they started setting up the dishes together.

Yao Guangbin quickly exploded the snacks.

But this kind of snack should be more accurately regarded as a pastry, just like the bread baked on the last soup dish in Yunnan.

There are two ways to make classical Chinese dim sum, either fried or steamed.

They have entered the final stage, but Abraham's side has also begun to become visibly nervous. Chen Nian's previous guess was correct. They planned to stuff the stuffing into the squid's belly, but later they found that there was not enough time.

No, it can only be made into squid salad.

In this way, the Chinese team arranged the dishes in a leisurely manner, and Abraham soon began to ask his son to bring an assistant to arrange the dishes, while he handled the dishes.

Finally, under the deliberate delay of Mu Jie and others, Abraham prepared the dishes first and brought them out.

"I took the bait." Mu Jie said happily.

"Anyway, what we make is dessert, so we are not afraid of coldness. Moreover, the best time to eat our dessert is when it has just been cooled. At this time, it does not taste hot and the skin is at its crispiest.

When the Italian team's dishes were brought out, the customers who had been waiting outside for a long time also began to taste them.

"The beef tastes very good, but I don't like its doneness very much. I prefer beef that is about medium-rare. This one tastes a bit tough, but I think it will be better with red wine."

"I can feel that wine and cheese are added to the beef during the preparation process, but just like the gentleman just now, I don't like its doneness very much."

As expected, the beef was not completely processed, and customers kept complaining about its meat quality.

But the second squid salad seemed pretty good.

"I like this squid salad very much, especially the combination of sausage and sausage. I love sausage. It may be a bit subjective, but I will definitely give this dish a high score."

"The combination of squid salad and eggplant puree is very creative, but I think it would be better if the squid can be made into sweet stuffing? Maybe this dish is delicious, but I think it can be better.

practices.”

Customer reviews of these two dishes basically have their own pros and cons, and in short, they are not perfect.

Moreover, they are now a little confused about which dish was made by the Italian chef. In their opinion, the two dishes served now look very much like those made by the Chinese chef.

It's just that after they finished eating these dishes, the kitchen continued to serve dishes. When they saw the dishes served this time, they almost didn't think much and concluded that it was definitely made by a Chinese chef, because they didn't have such dishes in Italy.

practice.

The dish that was served this time was decorated with cocoa powder, and next to it were some aged egg flakes that were freshly fried after being placed on the plate.

Finally, put the honeycomb egg dumplings on top. From a distance, it looks like a little yellow chicken with messy hair lying in the nest.

"They probably gave us the cocoa powder earlier just to make things difficult, but even if we don't use it in the dishes, we can just use it on the dishes." Zhou Ji laughed softly.

As soon as the dish was served, they knew it was made by a Chinese chef. After tasting it, an elder sister was very satisfied with the taste: "This dessert is delicious, and whether it is in terms of appearance, color or taste, this dessert is...

It’s very Chinese, but even though it comes from China, I still think this dessert is something that can bring me a happy mood all day long after eating it.”

"First of all, I like its shape very much. It looks very cute, like a work of art. I can't bear to eat it."

After hearing this, the host couldn't help but ask: "Then have you eaten?"

As a result, the guest shook his head: "No, I don't want to eat it."
To be continued...