The competition is in progress...

Jiang Yang blanched the pork in his hand until it was 70% cooked. What he wanted to cook was the refried pork!

Originally, Jiang Yang wanted to cook salted meat, but he was more familiar with this dish.

However, salt fried meat is a dish that is redeemed by the system, which has a lot of restrictions on it. If it is taken out in the first round, it is nothing, but if it is taken out in such a game, it will be a little insufficient.

Therefore, Jiang Yang chose to be a sister dish with salt fried pork. With the foundation of salt fried pork, Jiang Yang also has a deep understanding of the time-cooked pork, and there is no restriction on systematically redeeming the recipe.

The fried pork is a stir-fried dish. To a certain extent, it is actually the same as the fried pork with oil and double crisp. The difference is that the heat requirements for the fried pork are not so strict.

When cooking meat, remove the meaty smell of the pork itself, and add onion, ginger, garlic and cooking wine to increase the aroma.

The meat is best to cook until it is 70% cooked. At this time, the meat is easy to cut and not fully mature. The meat will not grow old due to the high temperature.

Gao Yu on the side is making chicken gizzards and pork belly cutters. The oil-burned double crispy ones should not only taste delicious, but also look good. Whether this looks good or not is the credit of the knife skills.

The floral knife is well cut, and the fried oily and crispy look naturally and beautiful.

This is a dish that puts the basics of the chef on the surface. Even those who don’t understand can see and taste it.

Time passed minute by minute, and every group of chefs were cooking seriously.

…………

"The oily and crispy two are, does this kid Gao Yu want to cook this dish?" Yang Kaizhong said softly.

As the president of the chef association of the imperial capital, Yang Kaizhong is still very familiar with Gao Yu. In terms of seniority, Gao Yu should actually call him uncle.

"This junior is a bit good. It's not easy to have a crunchy oily double crispy." Lin Yong exclaimed.

"Gao Yu is talented and has the style of his master back then." Yang Kaizhong said.

"Who is his master?" Lin Yong asked.

"Qian Yuheng." Yang Kaizhong said.

"It's him!" Lin Yong suddenly realized.

"No wonder this junior dares to cook oily and crispy."

…………

Jiang Yang took out the meat that was cooked until it was 70% cooked, and the knife skills were tested.

Cut the meat back into thin slices, and it is best to curl when cooking on high heat.

To achieve the effect of curling meat, you must cut it thin enough.

The two of them prepared the ingredients and only cooking was left.

This is the most important step. Although the refried meat is half-cooked, the wonderful taste must be developed under high heat.

The same is true for oily double crisps. It can even be said that the sublimation of oily double crisps is in this short flame.

As time passed slowly, the dishes cooked by Jiang Yang and Gao Yu were very fast, so the two of them finished cooking quickly.

The meat is fried and the oily and crispy!

The two dishes that are famous in their respective cuisines met on the stage of the National Youth Cooking Competition.

"Finish!" both of them said at the same time.

They were completed in the first group and brought the dishes to the review seat at the same time.

"Did you have a crunchy oily double? I didn't expect to meet it on this occasion." A judge was surprised.

They were surprised because of the appearance of this dish with a crunchy oil. This dish is not a chef with many years of experience, but it is not a good cook.

"The oil-burned double crispy dish looks very good. The chicken gizzard uses a cross knife. After the big turbid oil is bursting, the chicken gizzard is curled into flowers. The pork belly is made of a phoenix tail? It is like a phoenix tail after the dish is formed. There is no place to be picky about the knife skills."

"It's crispy and moderate in taste, the chicken gizzard and pork belly are crispy and tender in the mouth, and the taste is first-class. There's nothing to be picky about in terms of heat and seasoning."

"This cooking skill is no less than that of other older generation chefs."

"The young man is so terrifying!"

"It's true that the Yangtze River is pushing the old wave."

Praise is the best evaluation of Gaoyu cuisine.

"Okay, we've tasted the fried double crispy oily ones, and it's time to taste this pot meat." said one judge.

"Huh? The meat is slightly curled this time, and the slices are very thin! This knife work is good."

"The meat slices are brown and red in color, and there is a little oily on the meat. The brown and red meat complements the green garlic sprouts and green chili, and it looks very attractive."

"The taste is fragrant, lean meat is not hot, fat meat is not greasy, this portion is very hot. It has moderate spicy taste and also has the aroma of garlic sprouts. The aroma of bean paste is completely attached to the slices of meat. In addition, there is a hint of fermented black beans."

"In all aspects, this dish is comparable to the fried double crispy oil."

"Yes, both the skills and the taste are comparable. Although each has its own advantages, it is really difficult to choose."

"Wait! This is..."

"How could it be!"

"This strange feeling is..."

"The soul of the dish!"

"This age is incredible!"

"I thought yesterday's dishes were accidental, but I didn't expect to really grasp them."

After tasting this cooked pork, all the judges looked at Jiang Yang incredibly.

If the oily double crispy oily meat is still within an acceptable range, the pot meat will surprise them this time.

Including Lin Yong, he was also surprised.

He had to know that Jiang Yang had this potential, but potential is potential. To master the integration of emotions into the dishes, in Lin Yong's vision, it should take at least five or six years for Jiang Yang.

It's all fast, and it's incredibly fast. If anyone can master the ability to integrate emotions into the dishes within five or six years, he will be shocked to his chin.

Look at some of the older generation of chefs who worked hard all their lives and never became masters.

Jiang Yang was able to master it at a young age. If it weren't for the skills, Jiang Yang could have become a master.

Lin Yong shook his head. This is really ridiculous when he is less than thirty years old.

It should have been cooked by Jiang Yang by chance. Lin Yong comforted himself.

After all, a chef who is less than thirty years old seems to have lived to be a dog for the rest of his life.

When Gao Yu heard the reviewer's evaluation, his heart was sank!

This is the same again!

This is how I lost last year, but this is how I lost today!

Gao Yu clenched his fists. Although he had been out for a year, he had no idea about how to integrate emotions into the dishes and make them have a soul.

This is too difficult. It’s not just a simple walk. You must find your inner touch.

Gao Yu understood, but was unwilling to accept it. He lost to Jiang Yang again!

He seemed to be just concerned about the incorporation of emotions into Jiangyang's dishes, but ignored that Jiangyang's cooking skills were already comparable to his.

And this took only a year.

"The winner is Jiang Yang, the chef who cooks this cooked meat again!" a judge announced.

When they taste the emotions, the outcome is already revealed.

The announcement is just for the audience to listen to.

Jiang Yang didn't have much fluctuation in his heart. In fact... after that state yesterday, he found that he could incorporate emotions into the dishes.

However, this integration of emotions is not a casual integration. Emotions must be in line with this dish. Moreover... the emotions he integrated into are still very shallow, and he can only vaguely feel them.
Chapter completed!