Golden Fishing Village.

Chapter 576 Wonderful Preliminary Competition
And when the people in the time-honored Cantonese-style seafood restaurant saw the ivory mussels he brought out.

He sneered directly, with an obvious look of disdain.

This scene was clearly seen by the people on the scene and in front of the TV.

Immediately afterwards, he took out an Australian dragon, which weighed about five catties.

In addition, some Arctic shellfish were taken out and the meat inside was shaved.

Then he peeled off the Aolong's meat, put it in a cooking machine, and crushed it into a meat paste.

Stir in the meat of the Arctic shellfish and knead it into a ball shape.

Coat the balls with egg wash, and then coat with a layer of bread crumbs.

Finally, put it in the refrigerator behind and freeze it.

I have to say that his production technique is very advanced compared to other contestants.

Others are also doing the most traditional cooking, steaming, boiling, stir-frying and so on.

In addition to the Cantonese time-honored brand, which is quite special here, there is another store that is also special.

When the camera caught him, the subtitles said it was a couple.

Together, they run a small seafood shop, which is not very big, but it is full of people in the local area.

Every day there is a constant stream of people queuing outside, and some tourists come here from other places just to have a bite of their seafood.

The way these two young couples prepare seafood is different from others.

They mainly adopt the method of cold dressing, the seafood is directly grilled, and then put on the plate and put in special seasonings for comprehensive mixing.

Moreover, colorful side dishes are added, such as mint leaves, red peppers, etc., to make the whole dish look bright.

Very appetizing.

This made all the judges on the stage unable to do it.

Zhang Liang stood up first, walking back and forth with the microphone in hand.

He is a model himself, and his height of [-] is particularly conspicuous on the stage.

Coupled with his natural clothes rack, any stop there is a beautiful scenery.

The moment he got up, the audience below immediately screamed.

"Brother, your knife skills are good, even better than mine!"

Zhang Liang came to the stove of Tiange Seafood Restaurant and praised it with a smile.

This day, Tiange Hotel participated in the competition was a master craftsman, and when he saw Zhang Liang coming to talk to him, he said hastily.

"Yes, I have been in the seafood industry for 30 years. Among other things, I am absolutely number one in terms of knife skills."

"Hmm! That's right, I think it's the same. This abalone can be sliced ​​evenly, and the size of each piece seems to be copied. This is really amazing."

Zhang Liang picked up the abalone slice in front of him and placed it in front of the camera.

This slice of abalone, which is about one-third the size of a palm, looks crystal clear with light shining through it.

Just looking at it, you can imagine the refreshing taste of biting into your mouth, and the camera master couldn't help swallowing.

"Zhang Liang, my master is not bad either. Look at his skillful spoon-throwing technique and his control of the blue fire. It can be seen that he has put in a lot of effort."

Chef Lin also came down and came to the other contestants. Looking at the cooking stove billowing with oily smoke, he admired it very much.

"That's right, the people who come to compete today can be mortals, so don't show up with all your energy~!"

After Chef Lin finished speaking, Brother Xiaoming also nodded frequently.

"Yeah, hey, one of them has already cooked it, wow! This is steamed turbot."

Brother Xiaoming walked up to another person and said with admiration.

The meat of turbot is like watercress, it is all in one piece, and it is very chewy.

A turbot can be sold for about a hundred dollars in a restaurant, which is considered a cheap and delicious seafood dish.

"Well, the most important thing in making turbot is the gas when it comes out of the pot. If the gas is well mastered, the taste of this delicacy can be several levels higher."

Yu Chenggong also walked down, stood beside Brother Xiaoming and said.

"It's still Teacher Yu's major. People like me know whether it's delicious or not, and they don't know anything else."

Brother Xiaoming said modestly, Yu Chenggong smiled and shook his head.

"Brother Xiaoming, you are being polite. You are the representative of the most important type of people. How many people go to eat are professional gourmets, and most of them are diners like you."

"The only criterion for diners is that it is delicious, rich in taste, and full of business."

Yu Chenggong's words made everyone nod, and they made sense.

"Teacher Yu is right. Making seafood sounds very simple, but it is actually quite complicated."

Zhang Liang walked up to the two of them, and began to comment on the conversation.

"Take the Pipi shrimp in front of us as an example. Everyone knows that the meat of Pipi shrimp is very firm and has a good taste, but it is very troublesome to eat."

"Just the two rows of thorns on the side of its outer shell give many people a headache."

As Zhang Liang said, the camera on the side pushed the lens to the Pippi Shrimp in front of him.

"If the two rows of thorns are not handled properly, let alone children, even adults can easily prick their hands when peeling them."

After Zhang Liang finished speaking, Chef Lin nodded.

"Yes, so when making it, it is necessary to soften the thorns on the shell while retaining the deliciousness of its meat."

"It's so troublesome to listen to what you said, why don't I ask this big brother how to make it."

Brother Xiaoming stepped forward and handed the microphone to the man. It was a middle-aged man with a very honest appearance.

He explained patiently while making it.

It turns out that for this kind of Pippi shrimp, which is bigger than the palm of your hand, you must first soak its body in vinegar when it is alive.

The rice vinegar we eat has a softening effect, which is why it is good to eat sour.

Eating acid regularly can soften blood vessels and so on.

Similarly, the softened Pipi shrimp is the same.

It should be noted that the vinegar must not cover its head, otherwise it will be soured to death, which will affect its meat quality.

Moreover, soaking its body in vinegar will make its flesh more compact under the acid corrosion.

In this way, when peeling its skin, neither adults nor children will be pierced.

After the middle-aged man finished speaking, there was applause on the field.

This is just a little trick in life. The price of Pipi shrimp sold in the vegetable market is not expensive, and ordinary people often eat it.

It will be much easier to make later.

"There are still 15 minutes left, you are about to end, everyone, come on!"

The host Haitao stepped forward to remind and said.

He has a fat figure and squinted eyes, and he is very cute when hosting.

There is only half an hour of cooking time for each game, which looks like a long time but it is still very stressful to do.

After Haitao finished speaking, the twenty chefs obviously quickened their movements and started to cook.

Seeing this, the four judges didn't bother, but continued to return to the stage and sat down, and began to interact and chat on the stage.

Zhang Liang and Chef Lin are responsible for enlivening the atmosphere, especially Zhang Liang has a high EQ and is very humorous.

From time to time, there will be laughter at the scene.

(End of this chapter)