Chapter 197 Buddhist Chef Competition 4

However, a name cannot be used in two different dishes. Therefore, although Peng Baiqi's name is much inferior to the previous two, because several monks have developed a high likes for Peng Bai, and the taste of pork in this dish actually makes Peng Bai's three-course hot dishes, so Peng Bai's round of hot dishes won a full score of 30, and Tianyuan Temple is temporarily ranked first.

Three plates of cold dishes seem much simpler than three plates of hot dishes, but in fact, because hot dishes can be combined with the flavors in the dishes through heat, and there is no room for turning around when the cold dishes are placed there. Could it be that the taste of a radish can turn into cabbage? That is exaggerated enough.

Peng Bai doesn’t know much about cold dishes, so he can only consider the appearance in the production. Fortunately, Peng Bai’s food carving is very outstanding, which also makes up for Peng Bai’s lack of understanding of cold dishes.

"Mingyue, Mingjing, you two are studying what to use to make cold dishes. I am responsible for the food carving part." Peng Bai thought for a while and handed over the task to Mingyue and Mingjing.

The production time of cold dishes was only half an hour, so Peng Bai seized the time and started the work of eating carving. First, Peng Bai used the simplest method to carve an ivory boat that he had carved at Jiacheng Cooking Academy. The materials were naturally selected by the white radish carefully selected yesterday.

Peng Bai's second carving was an eagle that spreads its wings and wants to fly. This eagle is very different from the previous food carvings, because in the field of food carving, except for the dough, there is nothing that can carve out an eagle that can cover the entire plate. This method of food carving is also called the plug-in method, which means that it is first carved out part of it, then carved out another part, and finally spliced ​​these parts together by plug-in method.

The material chosen by the eagle is pumpkin. The surface of the pumpkin is dark green and the inner color is golden yellow. Moreover, the texture of the pumpkin is relatively hard, making it an excellent material for carving. Using pumpkin can also carve Buddhas, birthday stars, dragons, phoenixes, etc.

Peng Bai first carved out the body of the eagle and the wings on one side. It was just a contour, which gave Mingyue and Mingjing a feeling of an eagle spreading its wings and flying.

Then Peng Bai carved the wings on the other side of the eagle with another piece of pumpkin, and then used the method of plugging, that is, to make a hole in the eagle's body, then extend a piece on the wings that need to be plugged in, insert two parts, and then fix them with hard objects such as fine toothpicks. The remaining step is to use the cooked pumpkin to fill in the plugging area, so that it is impossible to see that the plugging has been plugged here.

The final step is to carve out the patterns on the eagle's body and the details of the eagle's head. This is not a difficult thing for Peng Bai. With five minutes left, Peng Bai finally got the eagle. As for the last cold dish food carving, Peng Bai gave up. Five minutes was not enough. If he hadn't studied eagle eating in the primeval forest before, half an hour would probably not have been enough to create the eagle.

Peng Bai chose to decorate the last cold dish, and a few crystal-like lotus flowers carved with pears played the finishing touch.

The names of these three dishes are "Return from the Western Regions" - taken from Master Xuanzang's return to seek Buddhist scriptures. The ivory boat like white jade is placed with potato slices cooked through copying. The thick potato slices taste soft and sprinkled with a little salt, which tastes pretty good.

The name of the second dish is "Looking at Wansheng". Below an eagle spreading its wings is the earth made of dried fruits such as candied dates, fried cashews, etc.

The third dish is called "Lotus Pond". It uses spicy and sour cabbage leaves as a prelude, and uses cabbage chubby to cut into very thin shreds as decoration. Several of them are carved with pears to bloom.

The artistic conception of these three dishes meets the requirements due to the name, but in other projects, especially the taste, there is a little more lacking. Peng Bai can only pray that these three cold dishes will not be pulled down by other temple representative teams to too many points.

Because cold dishes are all cold products, you only need to write the name on the label and place it in front of the dish plate. So Peng Bai immediately started preparing for the next competition after writing the name of the dish. The content of the next competition is soup, which is the top priority, because the soup is 20, and even if the score is pulled down from the front, you can make up for it as much as possible.

Peng Bai chose all the materials he bought and then began to carve.

The Buddha's hands were carved into duck feet and abalone, the cabbage was made into fish fillets, the winter melon was carved into chicken pieces, and the lettuce was carved into sea cucumbers... These carved materials were put into various pots with different flavors according to the flavor ratio and cooked to borrow the flavor. Then Peng Bai brought a large jar that could be heated on a straight fire, and added ingredients such as wolfberry, longan, mushrooms, bamboo shoots and other ingredients. In terms of ingredients, olive oil, salt, ice pond, rice wine, ginger, green onion, dark soy sauce, raw oil, etc. There are 36 main ingredients, and there are as many as twelve ingredients. The name of the soup that Peng Bai wants to cook came out.

The final result of the cold dishes was revealed. Leidong Temple used ice and snow lotus seeds (sealed with honey, sealed with full thirty-six hours, then put them in a steamer to steam, put them in the refrigerator before eating, and freeze them at a low temperature of minus 30 degrees Celsius for five minutes. Such lotus seeds came out hard on the outside, soft on the inside, sweet on the inside, and had a creamy taste) and other three plates of cold dishes won the cold dishes, with a score of 28 points. Peng Bai's cold dishes did not get a low score because of Peng Bai's superb culinary skills, but they were only 25:8. After the two competitions, the results of Tianyuan Temple and Leidong Temple were exactly the same. One was the champion of the last few years and the other was the last place in the previous year. In this competition, they were able to compete in the same match, which was beyond everyone's expectations.

The soup time is one hour, but for Peng Bai, there is at least one and a half hours. Because the competition starts when all the cold dishes are judged, Peng Bai immediately started preparing the soup after getting three plates of cold dishes, so he is quite affordable in terms of time.

When the competition time reached the last fifteen minutes, Peng Bai started the final step. He took out the ingredients that had been placed in the soup in each pot and put them into the jar where ingredients and seasonings were put into it. Add the soup and water. Peng Bai sealed the mouth with a lotus leaf, then covered the jar and placed it on the fire to warm it up directly.

An hour of competition passed quickly, because the soup must be kept warm to reflect the taste, so the evaluation will be explained by whoever is on the turn of the temple team. Therefore, in addition to the temple team that went up, the soup of other teams was still placed on the fire for heating or insulation.

The soup at Leidong Temple is actually a expensive and luxurious Jiuyan Rejuvenation Soup. The main ingredients used are the best bird's nest, tremella, red dates, wolfberry, etc., and the ingredients are simple rock sugar. This soup similar to dessert has the effect of clearing the lungs and improving the eyes. More importantly, the taste of this soup is the kind of sweet but not greasy and smooth to taste. It is undoubtedly the perfect score. Five monks and Zhu Minghe gave full marks for this soup.

Other temple representative teams also chose very expensive or very difficult-to-find materials, such as Tianshan snow lotus, deep-sea seaweed, anyway, whatever is expensive, and what vegetarian food can make soup. In this way, Peng Bai was a little scared. Others used expensive materials, and because he spent all his money on traveling and eating on the road, he could only buy some ordinary materials. Otherwise, Peng Bai would not have thought of this soup that was the best but very troublesome. And although the soup did not specify what the specific taste was, other temple representative teams chose either sweet or light. I don’t know what kind of results he achieved with this soup mainly salty and umami flavor. After all, Peng Bai thought of this temporarily. He had never made it, and he had never tasted the taste. Good and bad seemed to be between the front line. Thinking of the final result, Peng Bai couldn’t help but worry.

Soon, the dishes from Tianyuan Temple where Peng Bai was located were arrived. Peng Bai carried the big jar to the trolley with trembling hands, and then followed the car to the five masters.

"Xuanri, what's this time?" Several masters obviously had a strong interest in the dishes made by Peng Bai. At least the taste of meat made by Peng Bai using vegetarian food is not comparable to that of ordinary people. However, vegetarian food is a vegetarian food after all, and vegetarian food emphasizes light rather than thick. Therefore, the masters gave Peng Bai three full marks on hot dishes, which only shows that they appreciate Peng Bai's cooking skills very much.

"Super invincible Buddha jumped over the wall." When Peng Bai saw the five masters for some reason, he suddenly felt confident again, so he opened his voice and shouted loudly.

"Super invincible and unprecedented Buddha Jumps over the wall?" The five masters and one Zhu Minghe were all stunned. The Buddha Jumps over the wall and the Buddha Jumps over the wall. He also insisted on adding this super invincible and unprecedented Buddha Jumps over the wall. Isn't this a pretentious and mysterious thing?

"I would like to ask all the uncles of the master and Mr. Zhu to taste it." Peng Bai said with a smile.

The reason why Peng Bai's confidence came back was that he suddenly realized that he did not make Buddha Jump over the wall in the ordinary sense. Buddha Jump over the wall in the ordinary sense uses more than 30 kinds of meat and vegetables, while he uses pure vegetarian ingredients. The regular Buddha Jump over the wall requires a low heat for five to six hours. In other words, it takes more time to let the tastes in these ingredients come out and then blend together. The taste of Buddha Jump over the wall should be a rich and rich meat fragrance. When the various flavors are combined together, there is a fresh and refined taste.

However, all the vegetarian ingredients used by Peng Bai are vegetarian. The taste of meat is completely prepared from the five pots of Chinese medicine and cooking materials. Therefore, in terms of fragrance, it can only be said to be similar to meat, not meat. Because of this, the taste of Buddha Jumping the Wall is definitely not bad. More importantly, although these are just vegetable ingredients, they each have their own flavors. The same is that these materials are light, so the taste of these ingredients becoming thick but not greasy, and there is a light feeling in it. This is why Peng Bai regained his confidence - Peng Bai communicated with it.

Peng Bai smiled and opened the lid of the jar, then took off the lotus leaves covering it, and suddenly, a clear fragrance floated out leisurely.

"It smells so good!" Zhu Minghe couldn't help but blurt out.

The monks nodded all the time. Peng Bai would definitely get a full mark on Xiang alone.

The seven bowls of soup were placed in front of seven people, and a light layer of oil on it seemed to tell everyone that the soup was not like vegetarian food, but in fact, it was just salad oil and olive oil.

“The taste is light and the aftertaste is long…”

"The most commendable thing is that the soup actually incorporates the flavor of a variety of materials, and these materials do not reject each other at all, but instead have a feeling of complementary and delicious!"

"This is the first time I have eaten Buddha Jumping over the wall in a vegetarian vegetarian vegetarian. It seems that Master Xuan Ri's Buddha Jumping over the wall can indeed match its name. It is super invincible and unprecedented. The dishes are good and the soup is better." Zhu Minghe's comment is equivalent to adding the most important weight to the psychological balance of the five monks of the Tian generation. The boss of a diet group tastes countless delicious dishes on weekdays, but he can give Peng Bai such a high evaluation. How can these monks not let Peng Bai look at him differently?

"Full marks." Peng Bai clenched his fists tightly below.

After three events, the Tianyuan Temple and Leidong Temple represented by Peng Bai left behind the other temple teams far away and tied for the first place. The final snack after meals became the top priority for the two teams to compete for the first place.

If the total score is ten, then Peng Bai's hot dishes can reach seven to eight points, Peng Bai can only reach four points at most, and food carvings can reach nine points, and pastries are understandable. Peng Bai must have full marks. Whether it is conception or production skills, Peng Bai has gained the true teachings of Qian Shi. With Peng Bai's talent in this area, Peng Bai can act as a real pastry master.

It seems that it is not difficult to make this pastry with a full score of 20 points, but the importance of it is not questionable. Peng Bai is a little at a loss because he has too many plans to choose.

The baking of pastries takes fifteen to twenty minutes, which is the biggest difference between Chinese pastries and pastries. The baking time of pastries is at least half an hour, because the shape of pastries determines that it takes longer to bake the inside. However, Chinese pastries naturally require very little time because they are small in size.

"Mingyue, have we bought lotus root powder?" Peng Bai finally decided to make a pastry that combines Chinese and Western styles, so he asked.

"Lotus root powder? I haven't bought it! What's the use of lotus root powder?" Mingyue's answer made Peng Bai very depressed. It seemed that Peng Bai was still a little negligent.

Because the materials for the competition must be carried out with materials prepared in advance and you cannot go out to buy materials halfway, Peng Bai's omission directly led to the inability to carry out his previous plan.

"Forget it." Peng Bai waved his hand and said it was okay.

The next thing should be made. Since Peng Bai decided to make a unique pastry, the choice of ingredients must be unique first. Otherwise, what is also made of flour, can there be any big difference?

Peng Bai carefully looked at the ingredients he purchased the day before yesterday. After three events, namely, three hot dishes, three cold dishes, and one soup dish, the remaining ingredients were a cabbage, a white radish, a bag of about two kilograms of ordinary flour, apples, duck pears, oranges and other fruits, a total of about one kilogram. As for the scraps left in the making process of pumpkin and winter melon, there is no need to mention the tofu and ten small potatoes the size of a baby fist.

"There is only such a little thing, it's impossible to be different from others!" Peng Bai thought to himself.

"Uncle Master, what are we going to do?" Mingyue asked in a low voice, because while Peng Bai was thinking, other temple teams had already started making pastries.

"I thought of it." Peng Bai suddenly said.

"Pop up this basin of water and put it in clean water." Peng Bai ordered, and Mingyue took a quick photo.

"Dingjing, put all the potatoes in the pot and cook them over high heat."

"yes."

"Bright moon, get another basin of warm water."

"yes."

Peng Bai thought carefully about the thoughts that came out of his mind just now, and after guessing the main steps, he poured all the flour into a basin filled with water.

"Uncle Master, we only bought so much flour!" Mingyue said, and it was impossible to pour such a large pot of clean water into such a small amount of flour, let alone make it into a regular dough.

"It's okay, don't worry, have your warm water ready?" Peng Bai asked.

"Okay." Mingyue nodded.

"You smash this piece of tofu, then pour it into this basin of water and stir for five minutes." Peng Bai nodded and ordered.
Chapter completed!