Chapter 195 Buddhist Chef Competition 2

After the preparation of the ingredients, Mingyue Monk, according to Peng Bai's statement, put a pile of medicinal materials that Peng Bai said into a large pot, and then added the soup made of Peng Bai with starch, sesame oil, a few peppercorns, Chinese cabbage, and clean water into the large pot.

"Mingyue, get up early tomorrow morning and go to the market to buy tofu for me. If you want tofu that feels strong when you press it with your hands and have smooth internal strength, buy two boards and come back." Peng Bai said to Monk Mingyue when he led the team back to his room.

"I know Uncle Master." Monk Mingyue replied funnyly.

The so-called title of Master Uncle is just a code name for Peng Bai and Monk Mingyue, and there is nothing respect at all, just like someone named Amao and who named Agou.

"Mingjing, you know how to cook, right?" Peng Bai started to arrange tasks now.

"Yes, I used to be a chef before I became a monk, but I never went to a regular cooking school. I learned the whirlwind knife technique from my father. If it was just a simple cooking, I would have no problem." Mingjing nodded and replied.

"The whirlwind sword technique I learned from my father?" Peng Bai felt indescribable when he heard this. First, the person who could use the whirlwind sword technique must be a very famous chef, and he even came out of the same place as his father. Second, when Peng Bai heard that Mingjing was learning from his father, he couldn't help but think of the scene when he helped in his small restaurant before. The feeling of losing family affection and losing home made Peng Bai's eyes moist.

The three of them were speechless and went to bed early.

The next morning, Monk Mingyue went out to buy tofu early. Although he didn't know what it was, he believed and did what Peng Bai said 100%. If Peng Bai was just Mingyue's junior brother at the beginning, but later became such a simple relationship between uncle, after he came out, Mingyue completely regarded Peng Bai as his own parents for food and clothing.

At 9 o'clock in the morning, the competition officially began. According to the requirements of the competition, the first thing to do was to compete hot dishes.

Peng Bai has participated in more games than Mingyue and Mingjing have watched, so Peng Bai will do whatever he says, and he will not dare to slackew.

"Mingjing, can Buddha's hands stir-fry?" Peng Bai asked after carefully checking the tofu that Mingyue had just bought.

"No problem." Mingjing nodded and said, "The method of stir-frying Buddha's hands is simple, that is, cut the Buddha's hands into slices, then put some salad oil in the pot, stir-fry and add some salt."

"Okay, a few drops of oil are enough. Also, you must fry over medium heat. Turn off the heat when it is half-cooked, but don't leave the pot." Peng Bai nodded and instructed.

"Ah?" Mingjing didn't know what to say this time. It would be over for a half-baked one to be fried with Buddha's hands? Is there anyone who eats such a dish?

"Mingyue, turn on the bottom of those pots, turn on the high heat for ten minutes, medium heat for ten minutes, and then use low heat for consumption." Peng Bai ordered Mingyue directly without any surprise.

Mingyue’s answer was simpler than Mingjing. She nodded and started construction immediately.

Peng Bai took out his set of food carving knife from the bag and placed it on the table. Then he used his kitchen knife to cut a piece of rectangular pieces of 25 cm long, 15 cm wide and 25 cm high and placed it on a plate.

Taking out the carving knife, Peng Bai began to imagine the appearance and expression of a Maitreya Buddha he saw in a side hall of Tianyuan Temple.

Peng Bai, who has undergone special training, can grasp the essence of the work to be carved than those students who graduated from the Academy of Fine Arts. Peng Bai learns from nature. In the primeval forest, Peng Bai carves whatever he sees. Those six-eared macaques who are not honest except for sleeping are repaired by Peng Bai. When Peng Bai wants to eat carving, they have to act as dead monkeys. They must not move when they put on a shape. When Peng Bai carries it and when can he do what he should do.

"Wait a minute, cut the Buddha's hand into pieces, not slices. Each silk is square, with a side length of less than one centimeter, and the length must be the same, so you don't have to worry about waste, understand?" Peng Bai was about to carve when he suddenly saw Mingjing using the whirlwind knife technique to cut a Buddha's hand into slices, and then he was about to cut a second Buddha's hand, and he quickly instructed him.

"Yes." Mingjing nodded, adding a step to chop vegetables.

Peng Bai was still very confident about Mingjing's knife skills. After all, Mingjing only cuts vegetables for longer than learning cooking skills. In many aspects of cutting vegetables, Peng Bai might be worse than Mingjing!

What impressed Peng Bai the most was the big bald head, big ears, round head and big belly, and half-lying posture. Peng Bai carefully observed the patterns of this tofu. After deciding where to buy this tofu, the eclipse knife in Peng Bai's hand moved.

It was obviously just a very ordinary knife, but it seemed like there was life in Peng Bai's hands, and it was like a flying butterfly playing between Peng Bai's fingers.

Mingjing was stunned and forgot about the work of cutting vegetables. Because Peng Bai's right hand seemed to be covered by a white light, he could only slightly see Peng Bai's fingers moving quickly. Peng Bai's right hand fingers quickly approached the cut piece of tofu during the movement, and then quickly left. After countless times, Peng Bai changed nearly five food carving knives, and the tofu blocks were still tofu blocks, and there seemed to be no change at all.

"Stop reading, I want to learn from me to teach you." Peng Bai finally completed the basic steps. He looked up and saw Mingjing's admirational look, and said to Mingjing with a smile.

"Oh!" Mingjing reacted at this time and hurriedly continued his work.

Peng Bai picked up the plate of tofu cubes and put it into the clean water basin that had been prepared long ago. Under the nourishment of water, the parts connected to the tofu that were only connected by water floated into the water, revealing the final form of the tofu, which was the outline of a reclining Buddha.

Peng Bai picked up a pointed U-shaped food carving knife, outlined the subtle parts of this Maitreya Buddha, and then put them in clear water to let the excess things dissipate naturally. This Maitreya Buddha was completed.

Peng Bai poured the carved Maitreya Buddha along the plate and put it in a new plate with simple patterns but a very mysterious feeling. He placed it on the edge of the plate, and it was empty in front of this Maitreya Buddha.

"Have you cut it?" Peng Bai finished all this and turned around and asked Mingjing.

"Okay." Mingjing pointed to the plate with Buddha's fringe in front of him and said to Peng Bai.

The dish contains Buddha shredded shreds cut out completely according to Peng Bai's requirements. Peng Bai's requirements are not aimless. If you use Buddha shredded shreds, it will immediately turn black when you pass it in the oil pan. The Buddha shredded shreds are faster from raw to cook, and it is more difficult to grasp the color changes.

"I'll do it!" Peng Bai smiled.

"Yes..." Mingjing had no objection, because if he cooked this Buddhist hand according to Peng Bai's words, he could do it, but he could not meet Peng Bai's final request.

Peng Bai thought about it and changed the cooking method mentioned earlier. It is OK to stir-fry, but for Peng Bai, there is a better way to interpret this dish.

Peng Bai poured the plate of Buddha's flirt into a large spoon, then put clean water in the pot, turned on a high heat, and boiled water.

After the water boiled, Peng Bai swam the big spoon from the pot to the other side of the pot according to the method of passing the water. After three trips, the Buddha's hands were completely cooked. The soft Buddha's hands were soft like silk, but this was just preparation.

Peng Bai then sprinkled a bottle of olive oil on the large spoon, and at the same time, he grabbed the handle of the large spoon with his right hand and kept bounced up and down, allowing the olive oil to be more fully integrated into the Buddha's flippers.

After the oily color was added, the white Buddha's hand silk showed a bright light, which looked more like a trace of silk.

"Play it in the same direction and have a sense of layering." Peng Bai taught Mingyue the big spoon. There was no difficulty in doing this job, and Mingyue was completely competent.

"Mingjing, wash this winter melon and gently wipe off the hair on the winter melon in the water with your hands." Peng Bai said to Mingjing, then picked up a white radish, and the kitchen knife in his hand flew quickly. The white radish skin fell down like snowflakes. After a while, a white radish appeared in front of Peng Bai's eyes.

The white radish turned into radish pieces. Peng Bai reopened a stove, then set up the pot, scooped a spoonful of oil with a large spoon and poured it into the pot along the edge of the pot. He quickly turned the iron pot to make the pot fully combined with the oil, just like placing an oil film on the pot.

Peng Bai put the white radish chunks into the pot when the oil in the pot reached 60%, and then quickly turned the pot so that the white radish chunks could spread out so that they would not be tied together.

Next, Peng Bai turned off the fire and sat aside, looking at the mirror and washing the winter melon.

"Uncle Master, I've done it." Monk Mingyue walked to Peng Bai with a plate and asked Peng Bai to check it out.

"Okay, that's OK, let's put it aside first!" Peng Bai nodded and said.

"Ah? Don't put it in the steamer to keep it warm?" Monk Mingyue asked strangely. The competition now has three hot dishes. It depends on the time. Ten minutes have passed, but if the competition time is over, there are still fifty minutes left. Even if it is summer now, it will definitely change from hot dishes to cold dishes.

"Well! Just do it." Peng Bai nodded confidently.

There are two reasons why Peng Bai sat here. First, Peng Bai was considering what the third dish should be made. The second is that Peng Bai was waiting, waiting for the soup taste in those big pots to come out.

The winter melon on the Mingjing side had been washed, and Peng Bai immediately took over, used a kitchen knife to divide the winter melon into two, and then used a small spoon to empty the winter melon seeds inside, leaving a very deep hole.

The other half of the winter melon was peeled and cut into pieces of winter melon with a side length of about three centimeters, then put them into another pot, added water and cooked them over low heat. At the same time, Peng Bai actually grabbed a handful of tea and threw it into the pot and poured it into about three spoons of soy sauce, and cooked it with the winter melon quickly. This method made Mingyue and Mingjing even more difficult to understand.

Peng Bai's carving knife was used again. Soon, a landscape picture appeared on the winter melon peel that had been hollowed out. The tower pavilion pavilion was very realistic. Looking at the time, it had been forty minutes, and the remaining time was only twenty minutes. Peng Bai's last two hot dishes had not started cooking, and it seemed that there was not enough time.

Peng Bai looked at Mingyue and Mingjing who were anxious and smiled and ordered: "Mingyue, you can make a stir-fried cabbage! This is your best skill, so I don't need to teach you, right?"

Mingyue widened her eyes. He came out this time as a ingredient. Now he is making himself the chef? Mingyue feels flattered.

"Hey! Are you planning to let me use a stir-fried cabbage to make up for the count?" Mingyue asked Peng Bai in a low voice.

"Don't worry! Just stir-fry normally, don't worry about anything else." Peng Bai smiled. It was because of a start that Peng Bai could immediately think of the uniqueness of this last hot dish.

Mingyue was skeptical and washed the cabbage that had been prepared long ago, and then Mingjing cut it into cabbage pieces according to Mingyue's requirements.

"Just use cabbage leaves, not cabbage bangzi for now." Peng Bai suddenly said.

Mingyue looked at Peng Bai strangely again. Everyone knew that the cabbage bangzi, that is, the middle part of the cabbage, is very hard. Whether it is stir-fried or stewed cabbage, you must first put the cabbage bangzi, and then put the cabbage leaves after the cabbage bangzi is 70% or eighty years old. However, after Peng Bai said this, Mingyue really doesn't know whether this is fried cabbage, because the final requirement for stir-fried cabbage is white, green and green, which is very ornamental. Of course, Mingyue never thinks that the cabbage he stir-fried is ornamental.

"Start work." Peng Bai had already smelled the meaty aroma, opened the big pot with the beef smell, scooped two scoops of soup from it, poured it into the white radish pot, and boiled it on medium heat. Then he used a spoon to pick up the already brown pumpkin cubes, picked out the tea leaves in the spoon, poured them into the white radish pot and cooked them together.

"How is it? Have you prepared your fried cabbage?" Peng Bai asked.

"Okay, it's going to be fine right away." Monk Mingyue replied. Because the cabbage leaves are missing, the cabbage leaves are still very easy to cook. Fried cabbage, especially the stir-fried cabbage in the temple, is a simple thing that cannot be simpler. Compared with the fried Buddha's hands, the time is shorter, and the other steps are basically the same.

"Add some ingredients." Peng Bai used a large spoon to scoop up a spoonful of pork-flavored soup and poured it into the cabbage pot that Monk Mingyue was stir-fried.

The smell of pork came to my nose.

"You...you didn't put pork secretly, right?" In the past few days, Monk Mingyue has already fallen in love with pork. Anyway, it's wine and meat that passes through the intestines and the Buddha's heart, so Monk Mingyue has gained several pounds in the past few days and is very familiar with the taste of pork. Now that I smell the smell of pork and think of the current environment, Monk Mingyue's face has changed. Monk monks cannot eat meat. If they put meat and fish in the competition, then no matter how good they are, it will have no effect.

"Suzhai, don't worry about you, I will explain later." Peng Bai smiled.

Mingyue was flipping the cabbage with some concern, allowing the taste to be completely integrated into it.

"I almost forgot." Peng Bai patted his forehead, then picked up the cabbage bulb and cut the cabbage bulb into white strips using the whirlwind knife technique.

Originally, the soup cooked with various ingredients contains onion glue, so vinegar must be added. However, Peng Bai's use of a dish containing acid not only solves this problem, but also makes the soup taste more fragrant and more like a real broth. Peng Bai forgot that the cabbage bangzi also needs to be processed, otherwise the color of cabbage leaves is too monotonous, and it makes people have no appetite.

Soon, a white jade bridge appeared on the plate. This was pieced together by Peng Bai from white strips cut from cabbage. Although it was still very different from the actual bridge made by carvings, it looked like that.

After the stir-fried cabbage was completed, Peng Bai asked Mingyue and Mingjing to spread the cabbage leaves in the pot flat on the plate with Bai Yuqiao, because time was too urgent.

The radish was out of the pot and poured the soup directly into the hole in the pumpkin. Even if it was finished, Peng Bai then placed a small bottle on the side of the plate containing Maitreya Buddha and Buddha shredded shredded Buddha, and finally placed the three hot dishes on the trolley. Even if the three hot dishes were finished cooking, the rest was that the special Ming monks pushed the hot dishes cooked from each temple to the front and let the five judges judge. The judgment standard was based on the rules of the World Cooking Competition: color, fragrance, taste, meaning, shape, and final result.

Because there are three hot spots, three cold-spokens, one soup and one pastry, so the hot spots are the total score of each dish, 30 in total; cold-spokens are ten in total, 30 in total; cold-spokens are ten in total; soup and 20 in total; 20 in total; pastry. In many competitions, the final result was that the gap between the first and second places was only a few minutes, which shows that the competition between temples was also fierce.

According to the results of the last Buddhist chef competition, from the first to the last 32nd place, the monks sent to participate in the competition in each temple will come forward to give auxiliary instructions when it is their turn to taste the dishes.
Chapter completed!