Chapter 192: Cooking or making desserts? …
A group of ten participating chefs share a competition kitchen.
Although the kitchen is not very big, it is fully equipped with ingredients and kitchen utensils.
After the participating chefs have prepared their dishes, special staff will deliver the dishes to the gourmet judges.
Of course, for the sake of fairness, the gourmet judges will not know which chef prepared the dish.
All you will know is which delicacy was delivered.
Because we are making desserts, there are ten ovens in the kitchen.
The most important element of Western desserts is the oven.
Therefore, the first thing the participating chefs do when they arrive in the kitchen is to check if there is any problem with the oven.
After all, if there is a problem with the oven, the competition will be over.
Only Mo Qingyan didn't even look at the oven. Instead, she went to check the ingredients first.
Mo Qingyan needed to see what ingredients the organizer provided before she could decide what dessert she wanted to make.
I have to say that the ingredients provided by the organizer are indeed quite complete.
There are a wide variety of ingredients and condiments for making desserts.
Even, there are many things that are hard to buy on the market, but they are also available here.
After making sure that all the ingredients and seasonings were available, Mo Qingyan felt relieved.
I also have options for dessert for this competition in mind.
After listening to what Chen Kang and others said, Mo Qingyan also knew that here in China, there were no local specialty desserts.
However, in the world before Mo Qingyan, Eastern desserts had made Western desserts relegated to the background.
In the world in front of Mo Qingyan, there is a saying circulating.
Western desserts can be found everywhere.
And the desserts from the East are really hard to come by.
After all, Western desserts can be made almost anywhere just by looking at them a few times.
Coming and going, that's all.
However, Eastern desserts are of various kinds, sweet, sour, bitter and spicy, and have different tastes.
The method is different for each one.
Among them, many desserts are so complicated to make that people would want to give up after just one look at the recipe.
Western desserts are simple, so we see them more often.
But here, it is almost like Western desserts, which have been notified to the Chinese.
Various Western desserts can be seen everywhere.
Traditional oriental desserts are almost non-existent.
Even if there are any, you have to go to some old and traditional restaurants to taste one or two.
Mo Qingyan felt that it was necessary to let these Western chefs see their Eastern desserts.
Therefore, Mo Qingyan decided that for this competition, he would make lotus pastry, which was once the most beautiful snack in the East.
The method of making lotus crisps is complicated, but it is actually not that complicated.
But it is not easy to say.
The process of making lotus crisps is not complicated, but it is rather tedious.
After the competition started, many chefs went to get eggs first.
Because eggs are indispensable in Western desserts.
In fact, there are many ways to make lotus crisps.
Some people also use eggs when making the filling of lotus crisps.
However, Mo Qingyan was not planning to use eggs.
Because of the elegant appearance of lotus crisps, they should have a matching sweet taste.
Adding eggs will only make the taste of the lotus crisps become turbid.
Mo Qingyan was not planning to use ready-made lotus seed paste filling either.
Because other things are added to the ready-made lotus seed paste, not only is the taste impure, but the sweetness cannot be controlled by yourself.
Therefore, Mo Qingyan prepared to make pure lotus seed paste filling herself.
The other chefs all went to get eggs, flour and so on.
The first thing Mo Qingyan took was actually lotus seeds.
This left the audience watching the live broadcast very confused.
"How is Mo Qingyan going to get the lotus seeds?"
"Yeah, what is he doing with the lotus seeds? Lotus seeds are usually used to make sweet soup or stew. The purpose of this competition is dessert!"
"I've never heard that lotus seeds can be used to make desserts!"
…
The other participating chefs were also filled with confusion when they saw Mo Qingyan actually reached for the lotus seeds first.
"What is that Chinese chef going to do with the lotus seeds? Is he going to make cakes with them?"
"Lotus seeds for cake? What a joke. Lotus seeds are extremely bitter and cannot be used for cooking, let alone making cakes. If the cake tastes bitter, can it still be called a dessert?"
"Just now, he didn't even check the oven. I knew he didn't know how to make dessert."
"The chef from the United States said that this chef bought the third-level state banquet chef certificate of China. I didn't believe it at first, but now it seems to be true."
"Sending such a person, is he here to compete, or to embarrass China?"
…
Those chefs, knowing that they were on camera, still did not hesitate to mock and belittle Mo Qingyan.
They seemed to have determined that Mo Qingyan could not make desserts with lotus seeds.
After all, almost no one in the West eats lotus seeds. Because in their impression, lotus seeds are bitter.
Westerners don't like to eat bitter things.
Only in China do people use lotus seeds to make soup or boiled sugar water.
So when they saw Mo Qingyan actually using bitter lotus seeds to make dessert, they found it ridiculous.
Faced with those people's sarcasm and ridicule, Mo Qingyan didn't take it to heart at all.
After he got the lotus seeds, he went on to get beet powder and green tea powder, and then various flours.
Finally, I also got rapeseed oil and lard?
Although it was a dessert, the organizer provided a variety of cooking oils.
In addition to vegetable oil, there is also refined lard.
Seeing that Mo Qingyan actually took lard, the chefs in the competition all looked at her with contempt.
Not only did he take the bitter lotus seeds, but he also took lard?
Take rapeseed oil, everyone can understand it.
However, taking lard is an incredible thing.
After all, I have never heard of using lard to make desserts.
The audience in the live broadcast room were also confused when they saw the things Mo Qingyan took.
"No, why do those things that Brother Mo brought look like they were not for making desserts, but dishes?"
"Yeah, I'm confused enough by the lotus seeds, how come they also brought lard?"
"This lard is usually used for cooking. I've never heard of lard being used to make desserts. How greasy would the dessert be!"
…
Therefore, not only did the Western chefs in the competition not understand, even the Chinese audience did not understand why Mo Qingyan chose lard.
Seeing those people's comments in the live broadcast, Song Beichen and others were unhappy.
Song Beichen pouted and said, "What's wrong with lard? Who said that lard can't be used to make desserts?"
"That's right, the lard is so fragrant! The taste of lotus seeds is a bit bitter, but if mixed together, maybe it will be delicious? Brother Mo hasn't even made the dessert yet, how do those people know that the dessert made by our Brother Mo is not delicious? A bunch of frogs in the well." Yin Yiyi is the ultimate crazy fan of Mo Qingyan.
She believed in Mo Qingyan unconditionally.
Qiao Na is also a die-hard fan of Mo Qingyan's food. "Brother Mo has always liked innovation. Didn't many people doubt the food Brother Mo made before? After it was made, so many people lined up to buy it."
"It doesn't matter what ingredients are used. The final product is the most important. The dessert hasn't been made yet. How do those people know that the one made by Brother Mo is not delicious?" Tao Zui also chose to believe Mo Qingyan unconditionally.
"Haha, they said our brother Mo's level 3 state banquet chef certificate was bought? Just wait and see, I'll see how brother Mo slaps them in the face." After hearing those people's ridicule of Mo Qingyan, Xu Yi was filled with indignation.
Stand up for Mo Qingyan in various ways.
Mo Qingyan heard the chefs' ridicule and doubts towards him.
But I didn't take it to heart.
At this time, he was preparing to start making lotus cakes.
The first step to make lotus crisps.
First, make the pistil of the lotus pastry, which is the filling.
Mo Qingyan didn't plan to use those ready-made fillings.
Prepare to do it manually.
Take out the dried lotus seeds, then peel and remove the core.
Then steam them in a pot, and then manually crush the steamed lotus seeds into paste.
Of course, you can also use a blender to crush it, but the lotus paste blended by a blender will have a worse taste.
Therefore, it is best to crush it into mud manually. The lotus seed paste made in this way is the key to its delicate taste.
After all the lotus seeds are crushed into paste, take out the casserole.
After drying the water in the pot. Add lard and wait until the oil temperature comes up before adding sugar.
After all the sugar has dissolved, add the prepared lotus paste and stir-fry over medium heat.
When the lotus paste is first added, there will be small bubbles.
So you need to stir-fry continuously, and when all the bubbles disappear, turn the medium heat to low heat. Then add appropriate amount of sugar and stir-fry.
This helps to blend the sweetness of the lotus paste.
Thinking about the judges this time, most of them are Western judges.
The sweetness may need to be increased.
So, after adding the white sugar, Mo Qingyan added some flower honey again.
Too much white sugar will make you feel greasy. The addition of flower honey can not only neutralize some of the sweetness. It also fits the theme of lotus seed stamens.
After the moisture in the lotus paste is fried out and it no longer sticks to the pan, you can add lard again.
The reason why lard is added at the end is to make the fried lotus paste brighter in color and to increase its fragrance.
When stir-frying lotus paste, the control of the heat is very strict.
If the heat is not well controlled, the taste of the lotus seed paste will be ruined.
Only by controlling the heat well can the lotus paste be fried to its sweetness without any greasiness.
Mo Qingyan was frying lotus paste in a pan, and all the participating chefs showed expressions of disbelief.
Isn't this a dessert?
Why are you still heating up the oil?
That Chinese kid is really crazy!
He treated this dessert as a dish?
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