Mengya is marinating duck breast with peppercorns. She covers the duck breast with peppercorns and sets it aside.
Then she cut some white radish and bamboo shoots into shreds and prepared to stew them in broth.
Continue cooking the duck breast and brush it with malt syrup.
To ensure the duck skin is crispy, Mengya places the duck breast skin-side up on the grill and then fumbles for the hair dryer nearby.
With a "buzz" sound, the hair dryer started to work.
The hot air from the hair dryer can quickly remove the moisture on the surface of the duck skin, making the originally moist duck skin gradually become dry and firm.
In this seemingly simple process, Mengya showed great patience and carefulness.
From time to time, she gently touched the duck skin with her hand, feeling its texture and moisture to determine the degree of dryness of the skin.
This is a step that requires precise control, because the duck skin cannot be too wet, otherwise it will splash oil when frying; nor can it be too dry, otherwise it will affect the taste.
As time passed, the surface of the duck skin gradually became slightly sticky.
This is a subtle sign that the duck skin is almost dry.
Mengya nodded with satisfaction, then carefully put the duck breast aside and left it for frying at the end.
Next, she began to prepare the main course.
The main course this time was a delicious mushroom risotto, and Mengya was looking forward to it.
This time she prepared mushroom risotto as the main course.
Chop onion, garlic and various mushrooms into fine dices, add butter to the pan, add the dices and stir-fry until softened.
First, carefully chop the onion, garlic, and various mushrooms into fine, uniform dices so they can absorb the heat better and release their flavor during cooking.
Then, put an appropriate amount of butter in the hot pan and let the butter slowly melt in the pan, emitting a rich milky aroma.
Pour the chopped pieces into the pot and stir-fry slowly over medium-low heat until they gradually soften and release fragrance. Then add the pre-soaked rice and white wine.
Continue to stir-fry over medium-low heat to allow the rice grains to fully absorb the aroma of the wine and make the rice grains more crystal clear.
Next, she slowly poured the broth from the stewed radish and bamboo shoots into the pot.
Pour in the broth while stirring constantly with a spoon or spatula to thoroughly mix the broth and rice.
As the broth is added, the rice grains will gradually absorb the water from the broth, becoming thicker and thicker, looking a bit like porridge.
Finally, turn the heat to low, cover the pot, and let the rice cook slowly over low heat.
This process requires some patience, because slow cooking over low heat can make the rice more flavorful and have a softer texture.
At this time, Mengya heard the 20-minute countdown reminder sound.
She quickly picked up another pot, poured in oil, and prepared to fry some pepper leaves and green peppercorns.
After frying, pour off the excess oil and start frying the duck breast.
The key to frying duck breast is to fry it over low heat with the skin facing down, and to hold it down with your hands. This allows the duck skin to be in close contact with the bottom of the pan, heating it evenly and taking on a caramel color.
During the frying process, she also added some garlic slices and rosemary to enhance the aroma.
Place the mushroom risotto on a round divine plate and top with a piece of radish and some shredded bamboo shoots.
Slice the pan-fried duck breast thinly and place it neatly on one side of the mushroom risotto. Sprinkle the duck breast with fried Sichuan pepper leaves and crushed green Sichuan peppercorns.
Finish!
After Mengya cleaned the area around the plate, she decisively tapped the completion bell.
——
His gaze turned to Di Hu.
Di Hu is marinating pork belly with pepper powder, tsaoko powder, salt, soy sauce and chili powder.
Tsaoko powder is a natural spice originating from the Yunnan and Yunnan regions. It is made by grinding tsaoko. It has a rich aroma and unique seasoning effect. It can be used to enhance the flavor, remove fishy smell and improve the freshness of meat.
Next, Di Hu fried some sesame seeds and peanuts in a pot, let them cool down and crush them.
The unique flavor and taste of the roast pork rice noodles are inseparable from the charcoal stove.
Throw these roasted ingredients into the stone mortar and pound them into pieces with the mortar.
Under the impact of the pestle, the ingredients gradually become finely broken and release their aroma.
The pounded ingredients are then added with chili paste, coriander, salt, light soy sauce and apple cider vinegar. These seasonings can inject more flavor and layers into this delicacy.
The pork belly has been placed on the charcoal stove where the vegetables were roasted earlier.
The pork belly slowly emits an enticing aroma while being grilled over charcoal fire.
Roast slowly over medium-low heat, and constantly brush with special sauce during the process, so that the flavor of the sauce can penetrate into every piece of meat.
Keep roasting until the skin of the pork belly becomes golden and crispy.
Bring the broth to a boil over high heat. In another pot, put the soaked rice noodles into the boiling water and cook until done. Remove from the pot and rinse with cold water to maintain the elasticity of the rice noodles.
Finally, it’s time to arrange the dish. Put the cooked rice noodles into a bowl, add the prepared soup, put in the roasted pork slices, then add coriander, roasted pineapple and other side dishes, and finally sprinkle with some chopped peanuts.
"bite!"
Di Hu's side was also completed.
The main course was more demanding, and this time all three contestants finished it in the last few seconds of the countdown.
The order from front to back according to the completion bells is: Mengya, Dihu, Mingyue.
The judges tasted the dishes in the order of completion, and Mengya was the first to serve the dishes to the judges.
After putting down the food, Mengya slowly took a few steps back. Her heartbeat quickened a little, and her hands crossed behind her back unconsciously, a bit like a student waiting for the teacher's comments in class.
My dear, there is more to this chapter. Please click on the next page to continue reading. It will be even more exciting later!
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