Food Circle Plug-in Emperor

The three sets of ducks made by Fu Yu completely refer to the presentation of the classic old taste recipes.

The stewed three birds are packed in large porcelain pots.

The rim of the porcelain basin is very wide, which makes it easy to move and looks particularly grand.

The three birds inside are covered with legs, the duck head is pressed under the body, a layer of sliced ​​winter bamboo shoots and a layer of cooked ham are stacked on the back of the duck to form a flower shape. .

Looking down from the top, it looks like a vivid water flower blooming on Sanqin's body.

And the most wonderful point is the three small characters carved with cucumbers neatly placed on the edge of the porcelain basin: three sets of ducks.

Fu Yu couldn't write well, but his carving skills were very good.

He imitated the official script fonts on the classic old taste recipes, and imitated and engraved the names of good dishes.

Needless to say, these three characters look as if they were copied from the pattern, and the imitation is lifelike.

The staff brought three sets of ducks to the judging stand.

According to the order, Dai Jinghe will judge first.

But this time, several other judges came together with the same heart and raised their heads to appreciate the three sets of ducks.

Dai Jinghe looked at the three sets of ducks in front of him, but he didn't move his chopsticks for a long time.

After a while, he heard Zhang Zhiyuan next to him say: "I've heard people praise this dish before for its charm of 'get off the horse when you smell the fragrance, and stop when you know the smell'. I didn't expect to have the chance to see it with my own eyes today. It's really extraordinary!"

Chen Xinwei couldn't help urging, "Old Dai, how about you try these three sets of ducks?"

Dai Jinghe looked at the dishes first, and then the characters, and couldn't help sighing, "The way the dishes are arranged is so ingenious!"

Then put on disposable cutlery gloves.

When eating these three sets of ducks, you need to cut the domestic ducks with a knife and taste them from the outside to the inside.

The method is very complicated, and the eating method is also very particular.

When Dai Jinghe dismantled the three birds, his first-hand skills also attracted envious praise from several other judges.

The photographer's attention was also attracted, and he zoomed in on the judges.

The expressions of several judges can be clearly seen through the big screen, and what they said is transmitted through the sound system.

Seeing that the judges began to taste the dishes he made, Fu Yu felt a little nervous.

He hadn't tried this dish before. Although he was quite confident and knew that the taste he cooked would not be bad, he was still a little nervous, for fear that he might have made a mistake in the operation and he didn't notice it.

The duck meat is fat and delicious, the soup is clear and fresh, with the aroma of wax, and the multi-flavors are compounded to complement each other.

Taste the wild duck again.

The wild duck meat is tight and fragrant, and it tastes rich and delicious, and it has no peculiar smell at all.

Dai Jinghe casually looked at the duck's belly and the sides of its thighs, and sure enough, he found some small eyes.

He smiled and praised: "This wild duck is handled very professionally!"

Several other people were also knowledgeable. Hearing this, he stretched out his head to take a look, and smiled in unison.

The wild duck itself has a peculiar smell, which is mainly concentrated on the abdomen and the sides of the thighs.

Because there is more meat in these parts, the peculiar smell is not easy to remove.

So when the chef is cooking, he will use an awl to poke some small eyes on the meat, and then put the wild duck in hot water to scald it.

The duck meat was heated and tightened, squeezing out the smell and blood from the eyes.

Fu Yu handled it perfectly.

Dai Jinghe took out the pigeon.

Because the pigeons are hidden in the innermost part of the three sets of ducks, they are heated layer by layer from the outside to the inside, and the meat quality also changes from old male ducks to wild ducks to pigeons, gradually transitioning from old to tender.

But this dish needs to be cooked slowly on the fire for about 2 hours, so the pigeon meat is too tender without cooking, and it is too old to be cooked through.

This is also the essence of making this dish.

The three sets of ducks made by Fu Yu are just right in terms of time and heat.

The pigeon's meat is loose and tender, and it tastes crisp and delicious.

The whole dish is eaten from the outer layer to the inner layer, the more you eat, the more tender, the more fresh you eat, and there are endless wonders.

After Dai Jinghe tasted it, he said with emotion: "As the saying goes: 'It is better to eat one or two birds than half a catty of animals'. Three birds are eaten together, fresh and fresh, and the beauty is the best. The taste is so unique that it is so beautiful! "

This sentence is already a very high praise.

Dai Jinghe's voice came out through the impression, and all the contestants present were shocked...

These three sets of ducks are so good! ?

At this time, Dai Jinghe took off his gloves and began to evaluate: "'Three sets of ducks' are made of domestic ducks, wild ducks, and vegetable pigeons. The combination of three birds is highly skilled, and it is a very A novel way of making it."

"The key point of this craft dish is that the poultry comes out of the bone, the skin cannot be broken, and it is set in a chain. Pay attention to the shape and beauty."

"Moreover, heavy fire work is required. When the fire is boiled, the fire is slowly turned on. Only when the meat is crispy and soft, can it be delicious."

"After the 'Three Sets of Duck' is cooked, the domestic duck must be fat and tender, the wild duck fragrant, the vegetable pigeon crispy, and the taste is excellent."

"The three sets of duck prepared by the No. 2 contestant, the wild duck meat is lean, and the pigeon meat is tender and steamed into a dish. The soup is fresh and multi-flavored, which complement each other."

Dai Jinghe praised: "It can be said that the cooking effect of this dish is exactly the same as that of the time-honored local restaurant in Yangzhou in my memory. It is perfect!"

Dai Jinghe's words can be regarded as directly defining the dish made by Fu Yu.

The cooking techniques are novel, the culinary skills are superb, and the dishes made are simply perfect.

With such a compliment from Dai Jinghe, Fu Yu basically entered the top three in this competition.

While judging the works of other contestants, Zhang Zhiyuan quietly moved away from the microphone, and asked Dai Jinghe in private: "Mr. Dai, I saw that you intended to make Fu Yu hide his clumsiness. Why did you behave so uncharacteristically today?"

Zhang Zhiyuan stopped talking halfway.

Dai Jinghe also left the microphone and looked at Zhang Zhiyuan in surprise.

Zhang Zhiyuan is quite well-known in the circle, but because he is usually low-key, he does not have a wide range of contacts.

Dai Jinghe had heard people mention Zhang Zhiyuan before, and this encounter was the first time he had met.

Zhang Zhiyuan gave people the same impression as in the rumors, with a taciturn personality and a gentle personality.

Dai Jinghe had a good impression of him, so he said with a smile: "I thought it wrong before. I thought it might be better for him to keep a low profile and keep a low profile...but now I suddenly realize that gold always shines. Relying on people to cover up is actually just deception, because talent cannot be hidden."

Zhang Zhiyuan nodded, and he looked at Fu Yu who stood out from the crowd on the stage.

With such culinary skills in his early twenties, the future is sure to be limitless!

There is no need to hide one's clumsiness for a person like this who is rewarded by God.

Because the ability is too outstanding, the individual is too outstanding, and I can't hide it even if I want to.