super fusion

Chapter 292

Chapter 292

As Hou Junxing's hand rang the copper bell for the start of the competition, this nationally watched chef competition officially began.

The first dish is a cold dish. Although Hou Junxing said that it is on fire, in fact, this dish does not necessarily use fire. Why do you say that it is not necessarily?Because some cold dishes need soup, although the dishes do not need to be cooked, the soup must be hot.

When the game started, a small group of people on the scene turned on the gas stove, which seemed to be cooking soup.

Most people still cook the traditional cold dishes, that is, cold to the end.

The participating members here started to cook, and the reporters over there also started to record, especially Wu Ying, a reporter from CCTV [-], she kept walking among these people, and the camera behind her followed closely, filming the competitions one by one. The movements and expressions of the people, of course, the most important thing is the dishes they cook.

As Wuying walked, she kept talking with the microphone in her hand.

"Friends from the audience, what we are broadcasting live for you is a national chef competition organized by the Chef Base Camp. I believe that many friends don't know much about the Chef Base Camp. Now I will introduce it to you. The Chef Base Camp is a national forum. , almost 80.00% of the country's elite chefs are concentrated here, and this competition organized by the forum this time, I believe it will not disappoint everyone."

"The contestant in front of me is the chef of Zhejiang Juxianzhai. Hearing the name of this hotel, he knows that he should go to Gufeng. Let's see what kind of dishes he cooks."

The cameraman should have been cooperating with Wuying for a long time. As soon as Wuying finished speaking, he gave the camera to the chef of Juxianzhai. He saw that the chef was holding a watermelon in his hand, and he cut the watermelon skillfully. Then he dug out the inside of the melon and put it aside. Instead of throwing away the remaining watermelon rind in his hand, he used a knife to peel off the outermost layer of green skin to reveal the white flesh inside. The kitchen knife is very fast.

The green skin on the outside was completely peeled off. The chef cut the watermelon skin into long arc-shaped strips, washed it with water, put it in a stainless steel basin, and marinated it with refined salt.

Then he started to process the watermelon pulp.

It is said that watermelon was discovered by Shennong. When he tasted all kinds of herbs, he met this thing. At that time, it was not called watermelon, but thin melon, because it has a lot of water, and the flesh is not as firm as other melons, but soft. Yes, but it turned into a watermelon after screaming and screaming.

This thing is loved by many people because of its rich water content and sweet water content, but many people like the watermelon pulp, and few people care about the watermelon rind.

But watermelon can be said to be full of treasures from the outside to the inside. Needless to say, the value of the watermelon flesh, the value of the watermelon rind is also not to be underestimated. It contains many nutrients, which can be said to be more nutritious than many vegetables. much higher.

Moreover, this thing can be used as a traditional Chinese medicine. Its effect is very strong, it can diuretic, it can treat jaundice, it can cool down heat, and it can even treat diabetes.

This is watermelon rind, the watermelon rind that people often throw away.

In the eyes of many people, watermelon rind is waste, but in the eyes of many chefs, watermelon rind is a good edible material. After careful production, they can use watermelon rind to make many kinds of dishes.

Now the chef of Juxianzhai is making a cold dish using watermelon rind.

Marinate the rind of the melon before processing the pulp.

When using the melon pulp, he mainly takes the water from the melon pulp, and filters out the red watermelon juice with a filter cloth. There is a small half bowl, and then save it for later use.

After a while, the chef took out the watermelon rind, and after a series of preparations, the last plate of white and red watermelon rind cold dish was presented in front of Wuying.

This dish is very simple to make, but it is very difficult to make it delicious, because the watermelon rind itself has a sweet taste, you have to make use of this feature reasonably, but at the same time make it contain other flavors, it depends on your taste The soup is gone.

The chef's soup should be made in secret, and outsiders can't understand it at all.

After everything was done, the chef put the dish on the table, and stood there with his hands behind his back, waiting for the judges to comment for a while.

At this time, Wu Ying also had the opportunity to interview.

"Hello, master, what's your address?" Wu Ying finished asking, and put the microphone in front of this person.

This guy is a bit introverted, and he blushed a bit when the reporter interviewed him, but he still answered Wu Ying's question—Master Liu from Juxianzhai.

"Master Liu, what are the characteristics of this dish? Because everyone pays little attention to the watermelon rind when eating watermelon, but you use the watermelon rind to make a cold dish, and look at the color matching of this cold dish Very tempting, what's the name of this dish?"

Master Liu said: "This dish is called cold melon skin."

Wu Ying: "...It's a very simple name, but we all know that many things hide surprising connotations under his plain appearance, so what is the connotation of this dish?"

"The connotation of this dish is very simple. It is to tell people that many things that you don't care about have their magical effects. For example, the watermelon rind, many of us throw away the watermelon rind when we eat watermelon. In fact, the watermelon rind is a very good food. Food ingredients, the nutrients in it are far beyond people's imagination."

"Oh, it turned out to be like this. It seems that I will save the watermelon rind after I finish eating the watermelon. I will also try the cold watermelon rind."

"Okay, I believe you won't be disappointed after you taste it."

"Okay, thank you, Master Liu, for accepting our interview. Now let's take a look at what other chefs have cooked. I believe that everyone will have a good appetite after reading it. I advise you that if you are hungry, Be sure not to watch our show, or you will be even hungrier."

After making a small joke, Wuying continued to move forward.

Although there are many participants, Wuying's walking speed is not fast. Her purpose is not to record all the scenes, but to select more representative ones to interview and report.

She just watched many people's dishes, but Wu Ying didn't stop, because she found that although the dishes made by these people were very delicate, and some of them could even be said to be very attractive, but the dishes they made were too ordinary. In such a large-scale competition scene, if you cook an ordinary dish, even if you cook it well, it is difficult to get a high score.

Wu Ying walked over one by one, when she came to Xie Xiaomiao, Wu Ying was taken aback for a moment, and then stopped.

Xie Xiaomiao didn't have any mood swings at all because Wu Ying and the cameraman stood in front of him. This guy was very stable and was still fiddling with the ingredients in his hand.

Seeing this ingredient in Xie Xiaomiao's hands, Wu Ying was a little messy, she knew this thing, but she couldn't have dreamed that this food could be eaten, because this food is really not easy to eat.

(End of this chapter)