Chapter 504: Talk about the female chef, eat more if you don’t have a mouth

Although Zhao Xiaojing's pull seemed casual, she actually used a lot of strength, and she specifically pulled the numb tendons on the arms. No wonder Gong Hezhi screamed, but everyone was confused about what was going on and burst into laughter again.

Amidst everyone's laughter, Zhao Xiaojing pulled Gong Hezhi, who was lying on the ground, up with one hand, picked up a chair with the other hand, and then threw Gong Hezhi onto the chair.

"Tsk, look at you, you have a mouth to talk to the female chef, but you don't have one to eat more. You can't even sit still. You're a man, and you look quite old, but you don't have any strength at all. You're so fat, you must be swollen. You must go back and eat more after the competition! No need to thank me, I'm pulling you, it doesn't take much effort, you're so light." Zhao Xiaojing sat down again with a smile on her face, and said to Gong Hezhi, who was looking terrified, as if joking.

Gong Hezhi had actually tried his best to resist Zhao Xiaojing's forcible pulling just now, but it was of no use. He seemed to be cooperating and was easily pulled up. At this moment, his arms were still numb and he didn't dare to say a word.

"Yes, Chef Gong, you don't look that frail, but how come you're weaker than a girl and need someone to pull you up?"

"It's okay. We won't say you rely on women. After all, Sister Zhao is just enthusiastic. Don't get the wrong meaning. I, Sister Zhao, don't treat you as a man."

The two girls opposite who had just been ridiculed by Gong Hezhi immediately followed Yin Yang back.

"You! Your cousin has guts...ah!" Gong Hezhi, who had just been avoiding Zhao Xiaojing, quickly looked up and glared at the female chef opposite. As soon as he opened his mouth, Zhao Xiaojing on the side patted his shoulder with a smile.

This photo took a lot of effort.

"Okay, just joke around, don't get so angry! How can a man be so fussy?" Zhao Xiaojing said with a look of anger on her face.

Gong Hezhi's face was distorted with pain, and he turned his head to look at Zhao Xiaojing in disbelief.

Zhao Xiaojing looked back with a forced smile.

Gong Hezhi was shocked, his eyes widened slightly, and then he quickly lowered his head.

Zhao Xiaojing turned her face back calmly.

I guess he understood why he fell.

She had made up her mind the moment she sat next to him. Judging from the situation in that competition, this man had a vicious and mean tongue. It was useless to reason with him and he was very vulgar. She could only attack him directly when he was selling swords. Not only would she deal with him but also warn him at the same time.

Those blows weren't pleasant. The cameras couldn't see under the table, and the contestants couldn't see them. While Gong Hezhi wouldn't be seriously injured from those blows, bruising and swelling were inevitable, and he'd be in pain for ten days or half a month.

With this injury, even the most foolish person would think twice before selling a sword.

After this incident, even the slowest contestant could sense the tension, and the atmosphere at the table immediately became awkward and cold. However, the expressions of the three female chefs opposite suddenly became excited, and the way they looked at Zhao Xiaojing was different.

Yu Yiyuan also covered his lips with his hand and gave Zhao Xiaojing a look of admiration.

"Okay, everyone, try to sit down and stop wasting time. Let's continue talking about the food." Yu Yiyuan said meaningfully.

Gong Hezhiqi, who was huddled and rubbing his shoulders next to Zhao Xiaojing, began breathing heavily.

"We were talking about the dish Family Portrait just now. Does anyone have similar ideas or similar dishes?" the short-haired girl asked cheerfully.

…

After an hour and a half of detailed discussion, Yu Yiyuan's team finally decided to make a high-end version of the family portrait.

Yu Yiyuan made the soup and arranged the dishes, and the remaining nine chefs each prepared one ingredient. In order to avoid repetition of taste and to blend the flavors as much as possible, the ingredients were also discussed and selected in detail.

However, discussions are just discussions. None of the ten people have tried this kind of cooperation model, so they still need to practice it on the spot to see how it works.

Fortunately, the program team gave us plenty of time, and it ended at five in the afternoon, so there was plenty of time for trial and error.

The dishes for this competition were ordered directly through the Good App fresh food delivery app. After everyone ordered their dishes, the staff would push a delivery cart to deliver them.

Zhao Xiaojing was going to make dumplings and bean curd skin meat rolls. She prepared different combinations of the two ingredients. The dumplings were boiled or fried, while the bean curd skin meat rolls were filled with shrimp, mushrooms, or assorted wild vegetable fillings.

After the ingredients were delivered, Yu Yiyuan was the first to get busy.

His job is to make soup. It sounds easy, but it is actually the most difficult task. This soup is not just any soup, but it requires the integration of everyone's ingredients so that the soup can match the taste of the ingredients. It should not occupy or change the taste of the ingredients while enhancing the freshness and fragrance of the ingredients. It should also include the taste of all the ingredients without making them messy or mixed. Finally, he has to take into account that his own soup still tastes fresh and fragrant enough after stewing or soaking so many ingredients to be recognized by the judges.

Of course, to achieve all this, it is not enough for him to prepare the flavor of the soup alone. The ingredients used by everyone are also determined after repeated rounds of narrowing down, so they will not be too out of the ordinary.

Over there, Yu Yiyuan set up four pots by himself, and had already heated oil and used the oven over high heat to process the ingredients in various ways. Here, Zhao Xiaojing sorted and washed the ingredients in an orderly manner, soaked them in water with scallions, ginger and peppercorns, and then began to chop the stuffing.

Raw meatballs have the best taste, and no side dishes are needed except for green onions and ginger. Fried meatballs with lotus root are the most suitable. After being fried, it not only increases the crispness but also greatly reduces the greasiness.

The pork is 30% fat and 70% lean. Use a horseshoe knife to chop it evenly but not too finely to retain the granular texture. Then add the scallion, ginger and peppercorn water in batches while stirring. After the meat filling has gradually absorbed enough water, divide it in two.

The taste of boiled dumplings should be fresh, tender and elastic. The tenderness of the dumplings will increase after they are soaked in water, and the tenderness and smoothness of the dumplings will reach the best after adding egg white.

Zhao Xiaojing added half of the filling to the egg whites of two eggs, and then continued to stir vigorously in one direction. When the dumplings completely absorbed the egg liquid and became smooth and tender while showing a pink color, the "elastic" texture of the dumplings was achieved.

Add a little potato starch to further improve the smoothness of the dumplings and make them easier to shape. Finally, add half a spoonful of cooked soybean oil to lock in moisture and prevent them from sticking, and also make the dumplings more fragrant.

The meat filling for the dumplings is ready, and the next step is to blanch them.

This step is the key to testing your technique and whether the dumplings are delicious.

Boil the water first, then adjust the heat to a state where the water is almost boiling, then hold the meat filling with one hand and squeeze out the dumplings from the tiger's mouth. With the other hand, use your thumb to gently lift up and smoothly cut the meat filling from the tiger's mouth, then put it into the pot.

A round ball with a not-too-flat surface and slightly larger than a quail egg is formed.

Zhao Xiaojing's hands did not stop, and her squeezing and picking movements were very coordinated. Soon, more than a dozen dumplings of extremely uniform size were floating in the pot.