Is there something wrong with making food a beast?

Chapter 49 Qin Lang's Food Fighter Dishes

When the two Royal Chefs entered the kitchen, the atmosphere in the judging booth instantly became more relaxed.

"Abstract theme: exquisite." One of the judges said with a smile, "The last time I conducted a food bucket review on this theme was the last time."

"Old Zhou, can you change your habit of talking nonsense?" Another judge smiled helplessly, looking at the other three judges, "Old Li, you should have participated in Tang Xie's Shidou review several times, right?"

"Do you think Tang Xie will win Shidou this time?"

Tang Xie became famous among the imperial kitchens in Dongxia City because of Shidou.

He has a lot of experience in food fighting. From becoming an imperial chef to now, he has averaged more than one food fighting every week, and his winning rate is not low. Many judges from Dongxia Imperial Spirit Chef Association have dealt with him.

"It's hard to say." The judge surnamed Li frowned and thought about it for a while, then shook his head slightly, "The food fighting theme that Tang Xie conducted before has nothing to do with the current theme, but in the few food fighting I participated in, he took out The dishes don’t quite fit the theme either.”

"Speaking of..." The judge surnamed Li paused slightly, looked at the kitchen belonging to Qin Lang on the other side, with a bit of curiosity, "This imperial chef is a new face."

"According to the historical records of the food fight, he has conducted a food fight and won that time..." He checked the information in his hand, and then looked at the other judges, "Who among you participated in that food fight?" Is it under review?"

"I participated." Another female judge who didn't speak at the side spoke up at this moment, "This Imperial Chef's cooking skills are very good."

"Oh? Judge Qi understands him?" Several other judges cast curious glances.

"He used the oxtail part that few people used to carry out a food fight to limit the value of the ingredients." Judge Qi said calmly, "I have tasted the dishes he cooked, and the cooking skills are so good that it doesn't look like a rookie imperial chef .”

"But..." Judging Qi's voice changed slightly, and the braised oxtail dish flashed back in his mind, with a strange look on his face, "This Yuling Chef named Qin Lang seems to cook dishes that are different from the subject matter. It fits so well.”

"Then this scene will be something to watch." Lao Li chuckled.

"Okay, don't talk too much about the Yuling Chef who is participating in the food fight before tasting the dishes." Huang Shu said calmly, and glanced at the closed doors of the two competitive standard kitchens, with a bit of curiosity in her eyes.

I don't know what kind of dishes these two imperial chefs will bring today.

...

"There is good news."

In the kitchen, Qin Lang used his knife to carve on the surface of the orange without raising his head.

"Guru?"

Dan Bao, who was staring at the crab in the steamer with five flowers tied on his stomach and ginger slices, turned his head to look at Qin Lang with a bit of curiosity on his face.

What good news?

"This time, we will probably finish the food fight before the other party."

While speaking, Qin Lang had already carved the outer skin of the last orange.

He stretched himself, then picked off the top of the orange that had been separated, scooped out the inner orange flesh and put it in a small bowl, leaving only a small half of the orange juice in the small urn formed by the orange peel.

Qin Lang put the top of the orange back into the orange urn with exquisite patterns carved on the outside, and slowly placed it on the table.

There are already seven similar orange urns on the table.

And the outer walls of each orange urn have completely different carving patterns.

And all of this is done within 15 minutes of steaming the crab in the steamer beside it.

A large part of the reason why Qin Lang practiced this delicacy last night was to get back this feeling.

After handling the orange urn, Qin Lang opened the steamer on the side. Sixteen crabs had been steamed inside the large steamer, and the bright red crabs exposed from the back shell and claws were exposed in front of his eyes.

Accompanied by the rising heat, a strong aroma of crab overflows the kitchen in an instant.

Just smelling the fresh but not fishy scent of crab, a satisfied smile appeared on his face.

On the other hand, Danbao swallowed silently.

For a moment, the wonderful taste that I felt when I tasted this dish last night seemed to return to its mouth.

Seeing Qin Lang's next move, he couldn't help holding his breath again.

Facing the sixteen steamed crabs, Qin Lang took a deep breath, then put on his gloves and quickly took one out of the steamer.

Skillfully cut off the crab legs and crab claws, take out the crab meat and put it in a small bowl, put the remaining crab shells on another plate, and then open the crab cover to pick out the crab roe, crab paste and crab meat process.

This is a process that practice makes perfect, and Qin Lang, who has superb cooking skills, is no stranger to this.

Not long after, all the sixteen crabs in the steamer were removed.

A bowl full of sticky crab roe, crab paste and crab meat made Dan Bao, who was watching the whole process of dismantling the crab with relish, couldn't help swallowing again.

At this time yesterday, it couldn't help but go up and start eating.

The reason why this is not the case today, on the one hand, is because this is a very important food bucket, and on the other hand, because Dan Bao, who has tasted the final taste of the dish once, knows:

The crab at this moment is delicious, but it is far from its most delicious moment.

"Egg baby?"

Qin Lang's call brought Dan Bao back to his senses quickly.

Seeing the scallion and ginger handed over, Danbao's eyes once again brightened.

It's time for my egg baby to show off its skills again!

Look at my freshness!
Call ~
While handing the onion and ginger to Danbao, Qin Lang had already started to heat up the oil.

When the oil temperature is [-]%, the onion and ginger are also treated with egg treasures to reach their best state.

Cut the scallion into sections and slice the ginger, and fry them together in hot oil until they turn slightly yellow, then remove them, then turn the heat to low, and pour in the crab shells left after the crabs have been removed.

With the contact of the hot oil and the crab shell, the hot oil in the pot gradually became blush during the tumbling.

At the same time, there seemed to be an amazing crab fragrance mixed into the oily fragrance.

When the hot oil in the pot has completely turned into a clear orange-red color, the crab oil is considered ready.

Carefully drain the steaming and fragrant crab shells to remove the oil and put them aside, Qin Lang picked up the crab roe, crab paste and crab meat that were picked out before, and started to fry the crab powder.

Unlike ordinary crab noodles, he also needs to add a small amount of orange meat scooped out before during the frying process.

When the frying is over, the rich crab aroma and sweet orange aroma overflow the entire kitchen, and the crab powder is filled into the eight orange jars prepared earlier.

The rice wine, rice vinegar and water are mixed and poured into the bottom of the steamer, and the orange urn is sent into the steamer.

This was followed by a two 10 minute wait time.

"Oranges that are yellow and ripe, cut off the top, remove the scorpion, and leave a little liquid. Fill the inside with crab paste, and cover it with branches. Put it into a small steamer, steam it with wine, vinegar, and water. Use vinegar, Salt for food."

This record comes from "Shanjia Qinggong" written by Lin Hong, a Jinshi in the Shaoxing period of the Southern Song Dynasty.

This dish is called Crab Stuffed Orange.
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Contents of Easter egg chapter at the end of this chapter:

【Crab Stuffed Orange】

(End of this chapter)