Chapter 71 Flying Cake

Ye Shuyi makes grilled squid using a pressing plate. The sizzling sound is louder and the aroma seems to be richer.

In order to heat the squid evenly on both sides, Ye Shuyi turned them over.

When they become golden and slightly charred due to frying, you can sprinkle them with ingredients and brush them with sauce.

For the first batch, Ye Shuyi did not make it spicy, and waited until the second batch.

The first batch was only about a dozen or so, enough for the judges to try.

But Ye Shuyi wouldn't do so many at once, five at a time would be enough, otherwise it would be difficult to pay attention.

The squids are already flavorful after being marinated with minced ginger, minced garlic, five-spice powder, salt, sugar, white wine, and starch. Fry them until golden brown, sprinkle with sesame powder and chopped green onions, and brush with sauce.

The sauce was also researched by Ye Shuyi herself.

The classic sauce is a mixture of abalone sauce, sweet bean sauce and oyster sauce with water. Compared with compound sauces, this sauce has fewer ingredients and relatively simple layers.

Compound sauces require more ingredients, such as peanut butter, sesame paste, seafood sauce, garlic chili sauce, chili oil, pepper powder, chicken essence, MSG and salt, etc. Mix them all together, then add water and bring to a boil.

Neither of these two was what Ye Shuyi wanted to use. She discarded MSG and chicken essence and added peanut oil and another mysterious ingredient.

The first batch did not add chili oil and pepper powder, so it was not spicy but more mellow.

The second batch was spicy and had distinct layers.

The grilled squid has a springy texture and a slightly crispy skin.

Ye Shuyi's unique grilling technique allows the squid to retain its moisture even at high temperatures.

Ye Shuyi placed the two batches of squid on separate sky blue porcelain plates and added some decorations to the plates.

The technique of skewering the squid is very interesting. Ye Shuyi bends the squid into an arc, places the flowers in the curve, and then spreads coriander around it as green leaves.

She was very skillful and carved a lemon into a dragon's head, and then used longan seeds as the dragon's eyes (real "longan").

Then, use onion slices to make auspicious clouds.

As we all know, onions have many layers, and with just a little modification with a carving knife, they can be transformed into an exquisite auspicious cloud texture, which is very suitable.

Furthermore, onions are purple in color, and when placed in the east, they represent purple clouds, symbolizing the coming of purple air from the east.

The whole picture became: a golden and shiny dragon shuttled across the blue sky, flowers bloomed wherever it passed, and purple clouds lingered in it, the thickest in the east.

Ye Shuyi was very quick. She made nine plates of more than thirty dragons in a group.

The spicy one is a dragon with red scales, and the non-spicy one is a dragon with golden scales.

She also matched two brands: spicy Red Dragon and non-spicy Golden Dragon.

Next to the squid were a dozen glasses with honey lemon tea.

This is also her little trick.

Three hours later, the judges came down to try the contestants' work.

During the competition, they naturally noticed Ye Shuyi on the stage. At first they were very surprised. In such a large-scale competition, Ye Shuyi only did barbecue?

Only squid teppanyaki?

Afterwards, they watched her busying around for a while and soon understood her intention.

It’s really wonderful.

The dishes are exquisite in color, aroma and taste, and Ye Shuyi has taken all of this into consideration.

The judges were eager to go over and see and taste her work, but everything had to follow the procedure.

So I can only start tasting the first contestant's dish.

Ye Shuyi's birthdate is number eight, a very auspicious number.

She named the dish "Flying Dragon in the Sky" and introduced her ingenuity in making it.

The judges felt that it needed no introduction and wanted to try it quickly!

But this dish is so beautiful and profound that I feel guilty eating it.

But you still have to eat.

They grabbed the non-spicy ones and ate them.

Grab the spicy ones and eat them.

The grilled squid is salty, spicy, fresh and fragrant, with a crispy and tender texture, leaving a long aftertaste.

I want to eat more, but there are more than a dozen of them, so two skewers per person is reasonable. It’s impossible for everyone to eat a large plate.

There were a few left, which were taken away and eaten by the quick-witted judges.

Helplessly, they had to save their stomachs for the other contestants' works.

well.

"After eating the squid, the judges can have a small cup of lemon tea to relieve the greasiness!" Ye Shuyi recommended.

The judges followed their advice and drank the sour, sweet and slightly bitter lemon tea. It quenched my thirst and relieved my greasiness. The coolness went straight to my heart, completely eliminating the slight greasiness from the grilled squid I had just eaten.

They all gave it very good scores.

After Xie Liuhua finished eating, he asked Ye Shuyi, "Did you add anything not traditionally used to marinate the squid?"

He is indeed a cooking god.

Ye Shuyi was very happy that her actions were discovered, so she nodded.

"A trace amount of lemon and honey, I guess?" said the God of Cooking.

"Exactly! Lemon is slightly astringent, while honey is sweet. It replaces white sugar. It is healthy and refreshing, and has a slightly sweet and spicy flavor." Ye Shuyi explained.

"good!"

Xie Liuhua knew that this woman was no ordinary person.

They said some more compliments and then continued on their way.

It seems that this time the nomination is a sure thing.

The God of Cooking has never praised anyone else's cooking skills in public.

Ye Shuyi, however, got a "good" response.

Let’s talk about the other players.

Liao Tao is good at making cakes. These are not ordinary cakes, but cakes with artistic sense.

Her work was an image of a flying fairy from Dunhuang.

The image of flying apsaras is a combination of Indian, Western Regions and Central Plains cultures, and is the iconic image of the Mogao Grottoes in Dunhuang.

An exotic woman danced in the air, her dress fluttering and ribbons flying.

It's hard to imagine this is a cake.

In just three hours, Liao Tao started by kneading the dough, then shaping it, and then using tweezers to inlay accessories and coloring the woman with edible paint.

She used flour to perfectly present the characteristics of the flying fairy, "flying clothes and wind-blown walls".

Although it is static, judging from the folds of her skirt, the direction of her hair, and the thinness of her ribbon, the flying goddess seems to be dancing in front of everyone, bringing a ray of sacred Buddha light.

The judges looked at the cake and didn't know how to taste it.

If you don’t tell me, who would tell that this is food!

If we talk about Ye Shuyi's presentation, the guilt factor when eating it is 10.

Then the guilt of eating Liao Tao's cake is 100.

They looked at each other, and no one wanted to be the first person to destroy the work of art.

At this point, taste is no longer that important.

Just based on the appearance, she would be nominated, otherwise it would be unreasonable.

He is worthy of being the champion of the last cooking competition.

Liao Tao saw the judges' concerns and said, "Cakes are made to be eaten. If you don't eat them, someone else will. It would be a waste if others don't eat them. Let me cut it."

She used a plate and a cake knife to cut the flying statue into pieces.

This work of art contains cream, bread, the most common cake ingredients, instead of plastic.

The flowing ribbon is also made of chocolate.

Ye Shuyi looked at her adoringly, goddess!

This kind of masterpiece requires not only cake making skills but also artistic skills and an understanding of gravity!

Connecting the bottom tray with just a little ribbon must have been a very clever design.