MTL - Every Day After Marriage Is Really Fragrant-Chapter 48

Given ten kinds of ingredients, it is required to show at least five kinds of knife skills. This topic is very simple for some people, and even flowers can be cut with only one kind of ingredients, but it is completely ignorant for other laymen Well, he can only cut vegetables horizontally, vertically, or obliquely. How can he know so many knife skills?

It can be said that it is not difficult for those who meet, but not for those who are difficult, and the gap can be seen at once.

The host patrolled the past row by row, and randomly interviewed some of them.

"Excuse me, why are you taking pictures of cucumbers?" the host asked a little chubby guy curiously.

The little fat brother raised his head and showed a naive smile: "I can't think of any other knife skills. Is shooting cucumbers one of them?"

The host was speechless for a second: "...this is your own creation."

"Haha." Yu Antong turned her head to watch the excitement, almost couldn't hold back her laughter, these people are so interesting.

The host walked over to Yu Antong and said, "Looking at you smiling so happily, it seems that this round of challenges is not stressful for you at all."

Yu Antong smiled and turned his hand to signal the host to look at the chopping board, only to see Lin Haoning quickly changing different cutting methods, apparently without any pressure.

Lin Haoning was cutting, and Yu Antong explained: "This is guillotine cutting, this is hob cutting, pressing knife cutting, clapping knife cutting..."

The camera followed and gave them a close-up of the shot. The host gave them a thumbs-up, remembering what he said just now about patting the knife, and asked, "So there is really such a knife technique as patting and cutting?"

"Yes." Yu Antong's smile deepened, obviously also thinking of the little fat guy who patted cucumbers just now, "But instead of using a knife to pat the food, the blade is embedded in the food, holding the handle of the knife in one hand, and striking the back of the knife with the palm of the other. A knife method that makes the blade forcefully cut off the food."

The host nodded and said, "I've been taught, I've been taught." Then he went on to the next row.

Ten minutes is not long, short is not short, many contestants are scratching their heads, ten minutes is up.

"Okay! It's time!" the host shouted, "Everyone stop your movements, and the cameras next to each of you will accurately record the saber techniques you use."

Some staff checked the replays and counted the shots, and the contestants who failed the challenge were directly notified to leave the scene.

"According to statistics, a total of 36 groups of contestants have passed the first round of the challenge! Congratulations to these 36 groups of contestants!"

"Now you can see that there is a door here, and there are five judges and teachers behind this door." The host said, "Then you have an hour to go to our ingredients supermarket to choose ingredients and make a dish that you are best at. dishes."

The host continued, "You will bring your specialty dish to this door to impress the five judges behind the door. At least three of the five judges like your dish. , you will have the chance to stay and compete for the Master of Cooking."

"Now let's get to know our five judges and teachers through the big screen."

The door the host pointed at just now became brighter, and it turned out that the door was actually two movable electronic screens that merged together.

The images of the five judges and teachers were displayed on the electronic screen, and they waved to the people outside: "Welcome everyone."

"The five judges are also welcome." The screen camera switched to a single image of the first judge from the far left, and the host said, "Let's first meet the first judge, a famous food critic and published at the same time. Ms. Lime, a freelance writer of many food culture books! Welcome!"

Qing Ning is a 37-year-old intellectual woman. Her waist-length wavy long hair and bright red lipstick make her look mature and attractive.

Next, the host introduced the other four food judges one by one. They are Sun Ming, the executive chef of a well-known domestic hotel. He is of medium build and looks in his forties. A savvy feel.

Sitting in the middle is Jiang Liushen, the vice president of the Chinese Chefs Association. He is 75 years old this year. He has made a lot of contributions to the development of Chinese cuisine in his life. He has gray hair, a protruding beer belly, and a brown Tang suit. His complexion is rosy, and he looks good.

Next is the star Shen Yuexin who has the title of foodie in the entertainment industry. Her appearance can only be considered average in the entertainment industry with many beauties, but her beauty lies in her purity. She is slender and claims to be able to eat without getting fat. My sister is a cute foodie character.

The last one is the program sponsor, the CEO of Red Sun Rice Cooker Company, Jia Sibo, a gourmet entrepreneur, is thirty-five years old this year, tall and big, with a square face, a middle-aged man with a relatively ordinary appearance.

Yu Antong saw that he looked familiar, and for a moment he couldn't remember if he had seen this person before, but he probably didn't know the owner of the Red Sun Rice Cooker Company.

Without giving Yu Antong time to think about it, the light and shadow on the screen disappeared, and the electronic screen changed into the shape of a gate again.

The host said: "Just now, everyone has finished greeting the five judges and teachers. Next, go to choose the ingredients and utensils you need, and prepare to cook. The time limit is one hour, 3, 2, 1! The timer starts! "

Following the host's order, many people went straight to the "supermarket" prepared by the program group to choose what to use, and there were also some teams, three or two people gathered together to discuss what dishes to prepare.

With the first round of challenge items as a buffer, Lin Haoning and Jiang Yuxiu are not at all nervous when facing the camera. It was originally just an appetizer used by the program team to attract the audience, but unexpectedly helped them.

The three gathered together to discuss what to cook.

"The first dish." Lin Haoning asked, "Master, should we make a simpler one that keeps our strength hidden and hidden, or a more complicated one that will make people a blockbuster?"

Yu Antong asked them both: "What do you think?"

Jiang Yuxiu said: "We came here to promote the Immortal Feast. Naturally, we want to be a blockbuster and let all the audience notice us from the first episode."

"Smart!" Yu Antong snapped his fingers, fully agreeing with Jiang Yuxiu's statement, which was exactly what he thought.

It's natural to be steady and progressive, but that's a practice suitable for ordinary people. He came to this show to gain fame, and of course he had to attract everyone's attention from the very beginning.

He wants to catch people's attention in one fell swoop, and then continue to surprise everyone in the next few episodes, constantly deepening the audience's good impression and expectation of the Immortal Banquet, and finally prompting the audience to leave the show itself, go out of the house, and taste it. Dishes for the Immortal Feast.

Yu Antong said: "Just come to Fengming Qishan where we practiced, one hour is enough."

The two said at the same time: "Okay, let's get the ingredients and utensils."

The "Feng" of Fengming Qishan is made of pigeons. The meat of the pigeons is delicious. Wash the pigeons, put green onion and **** in the belly of the pigeons, and marinate them with cooking wine, salt, light soy sauce, star anise, cinnamon, bay leaves, etc. thirty minutes.

The proportion of various seasonings is particularly important. Adding more or less seasoning will affect the taste of the pigeons, so Yu Antong personally takes care of the marinating steps.

"Haoning prepares the materials for the pigeon's belly." Yu Antong arranged work for the two of them in an orderly manner, "Yuxiu, prepare the carved flowers for the plate."

"Okay." "Okay."

Lin Haoning cleans the scallops in cold water, adds green onion, ginger, and Huadiao wine, and steams them in a cage. At the same time, soak the dried shrimps in boiling water until soft, then cut the lean pork belly, Jinhua ham, mushrooms, and water chestnuts into small cubes, and use lard to fry the pork belly. Stir-fry the diced pieces, then add diced ham, diced mushrooms and diced water chestnuts, stir-fry the steamed scallops and soaked dried shrimps together, then add soy sauce, oyster sauce, pepper powder, Huadiao wine, and collect the juice into fillings for later use. This only needs to be stir-fried for seven or eight seconds, because it will be baked in the belly of the pigeon later.

Jiang Yuxiu is careful, and is most suitable for delicate work like carving flowers. With her skillful hands, she carves carrots and watermelons into various graceful and luxurious flower styles. Auspicious cloud pattern.

After the pigeon was marinated, Yu Antong fixed the head of the pigeon with a toothpick so that the head was raised and the neck was screaming, poured hot oil to shape it, and stuffed the stuffing that Lin Haoning had prepared just now into the belly of the pigeon to prop up the pigeon , so that the pigeon does not look soft, the tail of the pigeon is tied with a string to prevent the inner stuffing from drying out, squeeze a few drops of lemon juice on the outer layer of the pigeon to remove the fishy smell, apply a layer of honey juice, and then put Bake in the oven for ten minutes.

While baking, boil a small pot of quail eggs, boil and peel them, and decorate them slightly to make them look like "little birds".

This dish took a lot of workmanship, and there were still ten minutes left before they finished here, and people from other groups had already finished their dishes one after another and raised their hands to signal.

The ones that are prepared in advance can be taken to the judges in advance for the judges to taste. The host said: "Another group of contestants have finished their dishes, and there are still eight minutes left. I see that some contestants seem to be still busy. , have you grasped the time? Can you deliver the food on time?"

The host created a wave of tension, which made some people visibly flustered.

The host walked to Yu Antong's group and said, "I see that your group has taken a lot of raw materials, but you haven't finished your main ingredients yet. Is there something wrong?"

Although Yu Antong and the others hadn't finished yet, they knew it well and were very stable. They were not impatient because of the host's interference. Yu Antong peeled the quail eggs methodically and said: "There is no problem, we can finish it on time."

"Okay, you did a great job in the knife competition, and I'm looking forward to your performance this round."

"Ding!" The oven arrived at the scheduled time.

Yu Antong took out the pigeon and removed the fixed toothpick: "Okay, we can start arranging the dishes."

On a long oval plate, a layer of carved "auspicious clouds" is placed on the bottom, and roasted pigeons are placed in the middle of the top, and then "birds" made of quail eggs are placed on both sides and behind the pigeons , implying that a hundred birds face the phoenix, and finally the carvings are placed around.

A "Fengming Qishan" that took a lot of work is finally completed!

Yu Antong raised his hand to signal, and the supporter came over, his eyes lit up, and he gave a very high evaluation of two words: "Amazing!"

"I hope its taste can also amaze the taste buds of the five judges." The host waved his hand in the direction of the door, "Take your dishes and go in!"

Let the five judges taste the on-site comments and decide whether to stay or not for each group of contestants.

The recording of this episode is over here, Yu Antong and the others let the judges taste the dishes and get the results before they can leave.

After returning home, Xing Lixuan came home from get off work at night and asked, "How is it? Are you tired?"

"It's more interesting than I imagined." Yu Antong raised his head and said to Xing Lixuan while soaking his feet in the super comfortable foot bath bucket, "Don't worry, I'm not tired at all. It's a small thing for me. The scene was very fun. It should be more interesting when it is edited and aired."

Yu Antong raised his head and was tired of talking, so he pulled Xing Lixuan and said, "Sit down and soak your feet with me, let me tell you, there is a very funny person at the scene..."

Xing Lixuan watched Yu Antong's twittering, and talked about the show's radiant look, and felt that this show could make Yu Antong so happy, so it was worth it.

Yu Antong was talking to Xing Lixuan, and he stomped on Xing Lixuan's feet dishonestly.

"Don't move around, soak your feet well." Xing Lixuan said, "The water will get cold later."

Yu Antong quibbled: "I'm helping you massage the back of your feet."

"Okay, come out, don't soak for too long." The water temperature was a little low, Xing Lixuan took out his feet and wiped them hastily, put on the slippers, Yu Antong stretched his feet in front of Xing Lixuan: "Husband , wipe the jiojio for me."

Xing Lixuan took his legs to his knees and wiped his feet.

"Really wipe it for me?"

Yu Antong just mentioned it casually. Of course, if Xing Lixuan dared to refuse, he would definitely make trouble!

Unexpectedly, Xing Lixuan wiped it for him without saying a word, which made him very happy.

Xing Lixuan scratched the soles of Yu Antong's feet: "Look at how thin you are."

Yu Antong's feet don't have much flesh, they are skinny and white, and you can see the direction of the blue blood vessels on the back of the feet.

"Hahaha! Don't scratch me!" Yu Antong giggled uncontrollably, he was the most ticklish, he struggled and shouted, "I don't want you to rub it! Ah! Hahaha! Stinky husband, it's so annoying!"

Xing Lixuan held him down and didn't let him move: "I won't mess with you anymore, don't move around, be careful not to fall."

After wiping her feet, Yu Antong stretched out her hand towards Xing Lixuan, and said coquettishly, "My husband hugs me, I want the princess to hug me, I am my husband's little princess."

"Don't be ashamed, little stinky bastard." Xing Lixuan supported his legs, and a princess hugged him up.

The author has something to say: Tong Tong: Dare to say that I stink, I'm afraid Xing Lixuan wants to sleep in the study!

Thanks to the little angels who voted for me or irrigated nutrient solution during 2020-01-28 22:47:27~2020-01-29 23:25:51~

Thanks to the little angels who threw mines: Natsume Hoshiki, Asura 1;

Thanks to the little angels of the irrigation nutrient solution: 5 bottles of Yun Dan Feng Qing, Asura, Meow Ke Ke, and Miki Zixi; 4 bottles of Jiang Feng Yuhuo and Mimian; 1 bottle of the real head of the house;

Thank you very much for your support, I will continue to work hard!