Roaming in the world of film and television

scoff~

The filet steak changes color quickly in the frying pan, and the fat turns into small bubbles, releasing a unique aroma.

This time Lu Yuan learned his lesson and prepared a good small mushroom sauce, spread it evenly on the surface of the fried steak, then wrapped it with a layer of puff pastry, and asked Cai Mingjun to put it in the refrigerator.

After fifteen minutes, take out the steak wrapped in meringue, use a knife to draw beautiful patterns on the surface of the meringue, and then put it in the oven.

The whole process took about an hour.

If it wasn't for the delicious desserts provided by the second chefs and pastry chefs of Reef Restaurant and Gray Whale Restaurant, the people below would have scolded their mothers long ago.

"Okay, Chef Lu of the Gray Whale Restaurant has finished making the Wellington Steak. Please invite three guests to taste and comment."

Liu Quanquan, Yang Zhesen, and Meng Hualing each picked up a plate, forked a small piece into their mouths and chewed carefully.

Liu Quanquan cherishes words like gold: "It tastes good."

Meng Hualing ate two pieces in a row: "Delicious, delicious, this is the best steak I've ever eaten."

Her statement made the rich people in the audience couldn't help but smile, thinking that the little girl was too innocent, and they were not afraid of exposing their ignorant nature.

As a food blogger, Yang Zhesen did have two brushes. He only tasted half a piece and sent it with a rainbow fart: "The puff pastry is crispy, the mushroom sauce is dry enough, the taste is very authentic, and the filet mignon inside is smooth and soft. It meets the standard of three mature, very good and delicious."

Lu Yuan smiled and thanked, Feng Yufang's face was full of spring breeze, and Jiang Lai's dead father's face also became more beautiful.

And Steven's Wellington steak was served fifteen minutes later than Lu Yuan's Wellington steak.

In terms of cooking time, he had already lost, but when Meng Hualing forked a piece into her mouth, she said honestly, "Wow, this one is more delicious", and immediately moved the audience below, and looked up at the stage with their necks stretched. Want to find out the difference between two steak wellingtons.

Yang Zhesen showed off again: "Look everyone, Mr. Steven's Wellington steak has a layer of egg liquid on the outside of the puff pastry, and there is an extra step of refrigeration, which leads to the oven time being later than Mr. Lu's Wellington steak, but this Just for icing on the cake, the soul of this steak wellington is that it has a thin layer of Parma ham between the mushroom sauce and puff pastry, which in my opinion not only enhances the taste , can also reduce the difficulty of this dish.”

Steven took the microphone from the hostess: "Mr. Yang is right, Parma ham can effectively prevent the beef juice from penetrating into the puff pastry, greatly improving the success rate of this dish, and it can perfectly blend with The combination of mushroom sauce and steak makes the taste more layered."

The audience in the audience were not just people who came to join in the fun, but also many western food chefs who came to gain knowledge. After listening to Steven’s explanation, everyone suddenly realized that it was like a revelation. A layer of Parma ham can handle the difficulty of this dish.

wow~~~

These people applauded the most vigorously, and some of their hands turned red, because it was no different from the live show.

In the western food industry, whether or not they can make a perfect Wellington steak is a watershed in culinary skills. As long as they master this trick, they can also confidently say that they are a western chef who can cook Wellington steak. Isn't this exciting? Can one not praise Steven's selflessness?

"Hey, this guy's Chinese level has improved a lot." Feng Yufang realized that Jiang Lai's face was ugly after finishing speaking. Dumb as well.

The surprise on Lu Yuan's face lasted for a long time. He never expected that Steven would come up with such a trick to solve the difficulty of Wellington steak in the past few days.

"Okay, it's interesting."

Cai Mingjun asked in a low voice from behind: "Chef, the first level, did we win or did they win?"

"There are three levels in total. Do you know that the judges will give out the points after the three levels are compared, and only then can the winner be determined."

"oh."

At this time, the hostess looked at her watch, took the microphone and said, "Not much to say, the next step is the second level, a competition of knife skills. The content of the competition is to invite two chefs to make a dish that they think can test their knife skills Dishes."

The first test is the mastery of the heat, and the second test is the knife skill.

Lu Yuan rubbed his chin for a while, snapped his fingers, and ordered "foie gras" to Cai Mingjun.

On the dining table opposite, Lin Yue took out a piece of dried tofu and handed it to Steven. He held the knife in his right hand and pressed it with his left hand, skillfully sliced ​​the dried tofu into 1MM thick slices.

...

Huh~

Huh~

Huh~

Accompanied by the whistling of the spray gun, the surrounding flames were slightly heated, and the thin foie gras was coated with a layer of burnt yellow.

Lu Yuan sprinkled the seasoning on the plate again and distributed it to several judges to taste.

Yang Zhesen opened his review life again: "I believe that many friends have cooked the dish of pan-fried foie gras at home. The sticky one cut off is like tofu mixed with sand. Chef Lu can cut the foie gras into 1MM thick. The thin slices are really amazing. And the control of the fire is perfect."

Lu Yuan laughed and said, "I've won the prize, I've won the prize."

He turned his head and looked opposite. Steven’s dishes had just come out of the pot. Jiang Haokun was dividing them into three small glazed bowls. On top of the golden-yellow soup was a spirally distributed dried silk tart, and the top was covered with red Shredded ham, big shrimps and green side dishes.

"This is... Huaiyang cuisine?"

"That's right, big boiled dried shredded rice, I like to eat this, I guessed it when he moved the knife just now."

"It's interesting that the chef of a western restaurant actually challenges Chinese food."

"Just now the hostess said that you can freely cook a dish that can experience knife skills, and there is no requirement to cook Western food."

"..."

The audience in the audience talked a lot, and most of them were surprised.

The staff brought three small bowls to the guest seats. After the three tasted it, Yang Zhesen gave a thumbs up and said, "This is made of dried silk, authentic! It's great!"

Some people criticized this guy below for saying that everything is good to eat. He has never seen the food in the articles and videos posted on the Internet that are not good. Now the challenge invites him to be a judge. Fingers crossed.

"Miss, Lu Yuan is now stable." Feng Yufang dared to speak, because as the manager of a western restaurant, he knew how difficult it is to cut foie gras into 1MM slices, and as a native of Yangzhou, he is not too fond of boiled dried shredded pork. I am very familiar with it. It is necessary to cut Fanggan into thin shreds. Not to mention those chefs with stars, even the chefs from the morning tea shop in my hometown can make this dish well.

When he said this, Steven took the microphone and said: "I have been concentrating on learning Chinese since I came to China. There is only one purpose in doing this, and that is to be able to cook Chinese food well. Mr. Jiang has a very good saying, He said that the strength of Chinese food does not mean that it is better than Western food, but that it is reflected in the rich cultural heritage and rich and colorful ingredients. Everyone can find dishes that suit their tastes in Chinese food. I know very well that This boiled dry shredded dish cannot fully express the importance of Chinese knife skills. I used to go to BJ, the famous tofu white in Beijing, Mr. Chang, I have eaten his Wensi tofu, and I want him to teach me, but he said that I can't even eat it. He can't speak Chinese well, and he taught me the skills of ruining my ancestors, and he also said that what I want to learn is cooking skills, and what he teaches is not the art of making a living, but the inheritance of culture."

"well said!"

Some people cheered for him from below, regardless of whether the big boiled dried shredded rice is delicious or authentic, just this fluent and connotative Chinese surpasses 99.99% of foreign chefs who come to China to make a living.

Wow~

There was another prolonged applause.

Feng Yufang was dumbfounded by this scene, didn't he say he was good at fighting with swords? Look at this big boiled dry shredded dish that excited the people behind it... It's really tasteless.

Xu Li moved closer to Xu Lan, and whispered, "Auntie, who do you think taught the provocative Chinese of the French chef?"

The old lady knew what she meant by that.

"The following is the last level of the cooking challenge. Please let the two chefs play freely and cook a special dish of their own to conquer the taste buds of the three guests." The hostess announced the setting of the last level, and the audience's Attention is drawn back to the field.

Lu Yuan gave Steven a hard look. From Wellington steak to thinly sliced ​​foie gras, he performed better than his opponents in terms of the cooking of the dishes and the proficiency of the knife, but why there is always a feeling of suffocation How do you feel?

This time he's going to do it for real!

With a look in his eyes, Cai Mingjun brought out the expensive langoustine and king crab.

Gan Jing, who was sitting upright in the auditorium, pursed his lips, knowing that Lu Yuan was annoyed and was going to make a big move.

Lu Yuan quickly moved into action, peeling off the shrimp shells and deveining the shrimp lines, breaking down the king crab...

Steven and Lin Yue didn't do anything immediately, they discussed in a low voice, one went to get the flour, eggs, cauliflower and corn kernels, and the other prepared the condiments for marinating the ingredients.

The two parties worked in full swing for more than half an hour. This time, Lu Yuan was still the first to finish the dish, but he didn't give it to the three judges for a taste at the first time. In the final decoration, he deliberately made foreign workmanship. The purpose was to let Steven and Jiang Haokun first superior.

Lin Yue didn't compete with him on this matter. After finishing the dishes, he asked Liu Hong to divide them into three portions and serve them to the judges' seats.

Meng Hualing looked at this dish, which was completely using Chinese cooking techniques, but looked like a Western-style meal. She hesitated for a while, and then picked it up and took a bite.

With this bite, it has the softness of milky bread and the crunchy taste of fried vegetarian balls, and it is not greasy at all, and it tastes very sweet.

"Well, it's delicious."

She hasn't said anything else since she sat down at the judging table. She repeated "delicious", "this is good", "delicious", and "terrific". kill her.

"This dish...what is it called?"

Lin Yue said: "Cauliflower and Corn Mixed Buns."

"Then is this Chinese food or Western food?"

"That's a good question." Steven said in his increasingly fluent Chinese: "You can call it fusion cuisine, or you can call it creative cuisine."

Yang Zhesen said: "I know, this dish borrows from American fast food hamburgers and Chinese fast food Roujiamo, as well as the increasingly popular vegetarian style, fried balls made of corn kernels and cauliflower, served with cabbage pickles, Made of light cream pie crust and sauce."

Lin Yue said: "Most of them are correct, but I have to correct one point. There is no whipped cream in the ingredients. The egg liquid that can be whipped is actually the water from chickpeas, which is healthier."

Yang Zhesen gave him a thumbs up: "I didn't expect Mr. Jiang, as the owner of the restaurant, to be so good at cooking. If I were a chef, I would definitely send my resume to your restaurant."

Lin Yuexin said that this guy's mouth is really...familiar with compliments.

In 2015, creative dishes and fusion dishes in this era have not become the trend of the catering industry like a few years later. As long as these two concepts are grasped, the characteristics and highlights of the restaurant can be created.

"Chef Lu, is your side okay?"

Lu Yuan was awakened by the hostess' words, he nodded, and gave Cai Mingjun a wink with a bit of displeasure, asking the young apprentice to bring the dishes to the judges.

The reason why he is upset is not that he thinks that the dishes he cooks are not as delicious as Steven’s. King crab and langoustine are made of high-end ingredients. In terms of deliciousness, they are definitely far behind the opponent’s cauliflower and corn mixed buns. What he is upset about is Jiang Haokun and Steven can always find gimmicks to fool the judges, the audience and the host, completely ignoring the culinary skills.

Since the cooking challenge is a cooking challenge, why not compare it to cooking?

Similar to the previous two times, his lobster king crab was served, and several judges gave good comments. The smoky lobster meat and the king crab meat with apple sauce were very novel experiences. But that's it, and it didn't arouse more heated discussions.

"Okay, all three games are over, whether it is the Wellington steak that tests the heat, the thinly sliced ​​foie gras that shows knife skills, the boiled dry shreds, or the final cauliflower corn mixed bag and langoustine with king crab, we will bring you all It left a deep impression and proved that the two chefs really have real skills. However, since it is a challenge competition, it is natural to have a winner. Next, we will enter the final part. The three judges will give Chef Lu and Jiao Shi of the Gray Whale Restaurant Chef Steven at the restaurant rated it."

Steven and Lu Yuan turned their heads to look at the guest seats, and the people in the audience also held their breath and stared at the three judges without blinking, waiting for the result with a little nervousness.

About half a minute later, Meng Hualing was the first to raise the wooden sign.

Gray Whale Restaurant 98 points.

Reef Restaurant 98 points.

A tie with her?

Everyone didn't know whether she was sincere, or whether she was holding the idea that neither side should offend her.

At this moment, Yang Zhesen also raised the wooden sign. To everyone's surprise, the guy who said "this is good, that is good" gave two different numbers.

Gray Whale Restaurant 95 points.

Reef Restaurant 96 points.

That's right, Reef Restaurant wins by 1 point!

Lu Yuan's pie face was stretched into a longer donkey face.

The audience below look at me and I look at you. They are a little surprised by this rating, because the number of times Yang Zhesen said that Lu Yuan’s dishes are delicious is one more than the number of times that Steven’s dishes are delicious. How to rate At that time, the reef restaurant was one point higher?

But this is not important, the key is Director Liu's opinion.

Everyone's eyes shifted to his face, and saw this middle-aged man who cherished words like gold slowly raised the wooden sign. The scores on it were 95 points for Gray Whale Restaurant and 99 points for Reef Restaurant.

Wow~

This result caused violent repercussions off the court.

You should know that in similar competitions, the judges usually score 93 points or higher, and it is normal for the opponents to have a difference of two or three points. Now Director Liu has awarded the Reef Restaurant the victory, and all of a sudden gave the difference of 4 points, belittling or saying that he is not optimistic. The meaning of Gray Whale Restaurant is too obvious.

Lu Yuan was very excited, he was out of breath, and his face could be said to be extremely ugly.

"I don't agree, you must have colluded?"

It's fine if Director Liu doesn't give Gray Whale Restaurant a high score, but he also praises Reef Restaurant so highly. I think Lu Yuan used to be a leader in the American restaurant industry, when did he suffer from such uselessness.

In the first level, when making Wellington steak, any fool can see that Steven has taken a chance, and reduced the difficulty of the operation by adding an ingredient.

The second level is better than knife skills, and his thinly sliced ​​foie gras is more challenging than boiled dry shreds.

The free play of the third level, he used top-level ingredients to make a novel taste, what about Steven and Jiang Haokun, what about Roujiamo, burgers, sandwiches, these things are also low-end products. .

Why did he suddenly lose 5 points when the scores of the three were added up.

"Collusion?" Lin Yue said, "You mean Director Liu accepted bribes from Reef Restaurant?"

Just as Lu Yuan was about to speak, Feng Yufang quickly walked to the stage and blocked his mouth: "Can you say such a thing without evidence? You are an American, you can pat your ass and leave, and my restaurant will continue to open."

The hostess was afraid that Lu Yuan would say something that would make the judges get off the stage, so she walked to Steven immediately: "Mr. Steven, as the winner, do you have anything to say to everyone?"

Steven took the microphone and said: "Actually, I can win this time. The biggest support comes from my teacher, Jiang Haokun, Mr. Jiang."

After saying this, the scene was silent, because everyone was very surprised, isn't Jiang Haokun his assistant? How did he become his teacher?

Steven handed the microphone to Lin Yue: "Boss Jiang, my Chinese is limited, please say a few words for me."

"Lu Yuan, are you unconvinced? Do you not know why you lost?"

Lin Yue said: "The answer is very simple. You are just cooking with your own ideas, behind closed doors, understand? As for you, the structure is too low, and you don't know what flexibility is. Ms. Meng, one of the three judges, is from Shanghai University. Her The purest idea is to taste the food. Since the dishes made by both parties are delicious, they should give the same score. And Mr. Yang Zhesen is a food blogger. He wants to gain If you want to pay attention and traffic, you have to learn to attract attention, pay attention to novel experiences, or innovation. The Wellington steak, thinly sliced ​​foie gras and langoustine with king crab you cook are all standard Western food. No matter how good the taste is, no matter how high-quality the ingredients are. No Steven’s creative dishes are eye-catching. The cauliflower and corn assorted buns really refer to the characteristics of sandwiches and roujiamo, but its appearance, its health, its taste and creativity, even Getting a Michelin-starred restaurant is also a main dish that can appear in the recommendation column. The most basic ingredients, the cost of ordinary people, and the feeling of making a high-end restaurant recommended dish. For this alone, Mr. Yang just gave you a low price Steven's score of 1 point is already taking care of your face. Finally, let's talk about Director Liu, what did he see? What he saw was that Steven, as a foreigner, came from a country famous for its delicious food. In the future, our country can learn Chinese with an open mind, actively understand Chinese food culture, and cook Chinese food well. This humble and studious attitude can give Chinese people more cultural confidence than an American cook like you.”