Chapter 30 Competing cooking skills

Author: Tang Yasong

Chapter 30 Competing cooking skills

Seeing this situation, Chu Yunmeng quickly understood that De Yuelou's invitation to fight was actually of impure motives, and became even more determined to keep it secret.

In the end, both sides give in and only need to show the cooking process in front of the public. Preparation can be done behind a separate curtain next to the chopping board in the arena.

In addition, Chu Yunmeng also entrusted Song Yunlai to participate in the tasting on the day of the competition to add a chip to Yunmengju's victory.

Chu Yunmeng, who understood that this competition was not pure, naturally made further adjustments to the menu, removing stir-fried dishes and retaining only steamed and boiled dishes.

She didn't want to spread her unique cooking method to others just because of a competition.

Although I knew that such a day would come, I didn't want to leak it out on my own initiative so soon.

The dishes she finally confirmed were: agarwood soup, mushroom soup, and Ruyi mullet fish.

The first dish uses the most common and seasonal vegetables of this era and season to create a taste that has never been tasted in the world. This will be a big shock to all the diners present.

The second dish uses ingredients that are very rare and not popular in this era to create a taste that no one has tasted before. This is the second level of impact. The exclusive ingredients are also an opportunity for Yunmengju to further become famous.

The third course: Dozens of ingredients that were ahead of the times collided together, allowing the salty and fresh aromas of the ingredients to blend in, further opening up the taste buds of Yingdu people and raising their requirements for food taste.

In this way, perhaps the tongues and stomachs of the people of Yingdu will be caught by Yunmeng Juyang.

This is an opportunity for Yunmengju to grow further.

Behind every dish is Chu Yunmeng’s meticulous consideration.

As the competition time approaches day by day, the ingredients for Chu Yunmeng's main menu may gradually mature or begin to be on the market.

Her training on grains has entered the simulation stage.

In the beginning, because the frying step was reduced, the taste of the first dish was always a little off.

After deliberation for a long time, Chu Yunmeng agreed that the grains should be added to this process on site, but the time should not be too long and the food should be stir-fried quickly over high heat to bring out the flavor of the dish.

After adjusting the method, the grain progress was very obvious.

The mushrooms used in the second dish were not wild mushrooms, but mushrooms cultivated by Chu Yunmeng himself that had finally matured.

Most of the mature mushrooms this time are in the shape of oyster mushrooms. Because there are differences in the logs used, there are also some other types of mushrooms.

Although the size is still a bit small, it is already edible and there is no loss in taste.

Moreover, Chu Yunmeng cultivated enough mushrooms at the beginning, so even if they were small, there was no need to worry about insufficient ingredients.

But despite this, when the heat of the food is not controlled well, I can't help but feel bad for wasting these hard-won ingredients, and then I will fall into deep self-blame.

After Chu Yunmeng's repeated persuasion, he relaxed his mind.

The day of the competition soon arrived.

The venue for the competition was chosen to be the spacious Deyue Building. When he arrived at the venue, Chu Yunmeng discovered that the arena was already filled with onlookers, as well as the county magnates of Yingdu.

As early as a few days before the competition, Chu Yunmeng ordered A Tian to reveal the news of the competition to the regular diners of Yunmengju and encouraged them to sign up to serve as judges to give scores.

Chu Yunmeng saw that among the civilian judges, there were many regular diners from Yunmengju. Some of them were those who often dine in, as well as some wealthy families who deliver food all year round.

As for the county magistrate Xian Dali, Chu Yunmeng only knew Song Baotou and Qu Chengyin, whom she had a close relationship with - this was something she did not expect.

During the away game, Chu Yunmeng was very careful about the food ingredients. He washed them all and brought them away from Yunmeng Residence. He did not use any of the ingredients prepared by Yuelou.

After the competition began, Wu Gu went to the small stove behind the curtain in front of the main cooking table to make fish soup according to the method taught by Chu Yunmeng.

Put the black fish and grass carp whose internal organs and fish scales have been cleaned into two cauldrons respectively, add water until the whole fish is submerged, and cook over high heat.

While starting the meal behind the curtain, he came outside the curtain to prepare simultaneously.

Take two sticks of bacon, cut one and a half into thin slices, and cut the other half into fine dices.

After cutting it, a quarter of an hour later, he put the sliced ​​meat and washed vegetables into the grass carp soup. At the same time, he sprinkled a little dogwood powder and mint juice to remove the fishy smell, and sprinkled in salt to enhance the taste.

Then reduce the heat to low and simmer slowly.

After two-quarters of an hour, the fish soup gradually thickened and turned milky white. Add water to the pot where the grass carp, bacon, and Ruyi dishes were placed, and continue to cook.

Then the black fish soup was filled in a copper basin, and the fire under the cauldron was removed.

After carrying the soup basin to the stove table outside the curtain, the grains started to light the fire.

Turn on the fire and heat the cauldron until red, then add a little fat, then put the diced bacon and cornel powder into the cauldron at the same time, stir-fry once or twice.

When the meat aroma is fully stimulated, add the washed agarwood into the cauldron and stir-fry twice, then immediately pour in the still hot fish soup.

Increase the heat and simmer for a moment or two, and a refreshing and fragrant agarwood soup stock is ready.

Wu Gu packed the dishes in small bowls and delivered them to the waiting Xian Da and ordinary diners who were participating in the evaluation.

The first dish of Deyuelou also uses agarwood, but it is only used as a side dish, and the main dish is pork. It still uses the traditional Dading cooking method, and adds a large amount of unknown but probably very expensive

of spices.

I saw that the bowl was full of large pieces of pork meat. Although the aroma was fragrant, the greasy soup surface was floating in twos and threes with agarwood, which was hard to compliment.

In comparison, Yunmengju's bowl, with its green agape and milky white soup, and one or two diced red bacon, looks particularly eye-catching and really makes people's fingers twitch.

There was no suspense in the first round, Yunmengju won.

The second dish, grains, was also completed quickly. This time, add mushrooms, salt, and dogwood powder, stir-fry briefly twice, and immediately add water to cook.

Before serving, a handful of chopped green onions are thrown in, and then it is quickly served in front of the judges.

Deyuelou's second dish was lamb. This time, they didn't cook it whole, but cut it into thin slices, and still added a lot of spices.

Although people at that time rarely ate fresh mushrooms, mutton, which was one of the three kinds of livestock, was rarely eaten by ordinary people.

Especially in Yingdu, which is in the south.

For a moment, the judges couldn't make a decision.

It's stuck, so the previously revised parts can't be pushed forward for the time being, so I can only put up the content that has been released later. In fact, I still have to revise the front, but there is really no way. What I wrote before is too much like an outline, so I need to polish it up.

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