Is there something wrong with making food a beast?

Chapter 74
"The third knockout round has already begun!"

In the arena, the host who had presided over two knockout matches seemed to be infected by the tense match, and his voice became more and more excited.

"The two sides of the competition are player Qin Lang who won No.2 in the scoring competition and player Zhang Chen who won No.5 in the scoring competition."

"The two players have entered the competitive standard kitchen, let us look forward to their performance together!"

"Audience friends in the field and in front of the screen can send their best wishes to our official hotline, and your blessings will have the opportunity to appear on the big electronic screen!"

The host pointed to the screen above which was scrolling blessings, and then changed his voice, "Now, let us enjoy the wonderful performance brought by the Yunhua Song and Dance Troupe together!"

Several beautiful women in dance skirts appeared as the lifting platform rose, and the venue waiting for the two imperial chefs to finish cooking burst into enthusiastic cheers again.

...

The competitive standard kitchen isolates all the hustle and bustle of the outside world.

In the kitchen, Qin Lang and Dan Bao were busy.

In the pressure cooker at the side, Qin Lang had peeled and deboned the chicken legs, then beat them into a muddy state with the back of a knife, and put them into a boil together with the bones of the chicken legs to boil the essence into the soup to the greatest extent.

In front of Qin Lang, there was a box of unopened tofu.

According to the choice of coagulant, tofu can be divided into three types: salted tofu, gypsum tofu and lactone tofu. The texture of the three kinds of tofu is different.

In order to achieve a better cooking effect, Vance Tofu needs to use the most tender lactone tofu among them.

The tofu in No. 97 ingredient warehouse was not carefully divided, which gave Qin Lang enough room to play.

The particularity of Vance Tofu starts from the time of picking the tofu.

After peeling off the sealing film, turn the tofu box upside down with the opening facing down, cut off the bottom of the box with a flat knife, and then slowly lift up the side.

A whole piece of lactone tofu in the box is completely presented on the cutting board.

After repairing the rough and uneven parts around, Qin Lang took a deep breath and began to divide the whole block of tofu into two horizontally from the middle.

Shred and slice first. The soft tofu will hang down and stick to the blade due to the gravity during the slicing process. It is more convenient for shorter tofu to be cut one after another.

The knife blade needs to be pushed inward slowly, slightly tilted, and the tofu that is divided into two will be higher on one side and lower on the other.

After separating, set the first half of the tofu aside.

After immersing the whole kitchen knife into the water on the side and soaking the knife body, Qin Lang stood in front of the tofu with the knife in his hand and took a deep breath.

Under the knife!

"Tuk tuk..."

The sound of the sharp touch of the knife blade against the cutting board became the only sound in the [-]-square-meter competitive standard kitchen.

Dan Bao beside him couldn't help holding his breath, for fear that his breathing would disturb the focused Qin Lang.

In just a few breaths, about one-tenth of the whole piece of tofu has been cut into slices.

Unlike other ingredients that naturally fall towards the other side of the blade after being sliced, lactone tofu, due to its extremely soft texture, cannot maintain its shape after being sliced, and will cling to the blade limply.

This made the part that Qin Lang had already cut not like tofu slices, but more like tofu mash.

At this time, it is difficult to judge how thin the cut tofu is and make adjustments, and this is also the difficulty of Vance Tofu.

Only after a lot of practice can the knife worker be able to feel like a fish in water in this almost blind cutting situation.

Qin Lang's saber hasn't stopped yet.

After the first cut, there must be no interruption in the middle. Once the rhythm is interrupted, the thickness of the tofu cut before and after may be uneven.

Only by cutting in one breath can the stability of the whole be guaranteed.

Amidst the continuous sound of falling knives, Qin Lang's straight knife moved towards the other side of the tofu slowly and steadily, as fast as it was advancing. His knife finally stopped when about [-]% of the tofu had been cut.

Swipe to the side, and the uncut portion of tofu is discarded.

The knife needs to be stabilized with the other hand, and the last part is too small, which will make the hand unable to exert force, which will affect the accuracy of the knife.

A certain degree of abandonment is for the better presentation of the whole.

What was left in the center of the cutting board was a piece of tofu that was like mashed tofu, with barely visible shape.

However, when Qin Lang filled a small bowl with a bowl of water, slowly poured it on it to wash off the bits and pieces, and smoothed it out a little, the shape of the tofu slices became clear very quickly, just like playing cards that were wiped apart and then joined each other Stacked in general.

After taking a closer look, he nodded in satisfaction.

Play normally.

After a little adjustment, Qin Lang quickly started to strike the knife for the second time.

The tofu that was cut into thin slices before will become hair-thin tofu after the knife is cut this time.

After the first knife is cut off, it is slashed to the side and discarded.

After the incision was aligned with the blade, the same sound of the knife falling echoed in the quiet kitchen again.

When it is cut to the end, it is also discarded. The last thing left on the cutting board is the shredded tofu that has been cut thoroughly.

Gently put the shredded tofu into the clear water, Qin Lang turned his head and started cooking the remaining half of tofu in the same way.

He needs to prepare at least twelve copies, and the workload is not small.

Soon, the sound of falling knives sounded again.

But Dan Bao leaned over to the side of the shredded tofu that had already been cut, and held his breath to look at it.

In the slight rippling of the clear water, the slender strands of tofu began to gradually spread out. Under the light, the strands were distinct, and the strands were like strands of hair floating in the water, light and soft.

Such shredded tofu seems to be able to thread a needle, which is amazing.

Danbao admired it for a while, and then turned his eyes back to Qin Lang who bowed his head and kept slashing.

Concentrating on it, one person and one spirit didn't even notice the reminder bell representing the completion of the other contestant's cooking.

Zhang Chen's cooking is done first.

...

outside world.

Not long after the dance performance ended, the door of the competitive standard kitchen where Zhang Chen was located slowly opened.

Zhang Chen, who pushed the cart out of it, first glanced at Qin Lang's closed kitchen door, and then calmly looked at the eleven food recommenders on the judging table.

A trace of joy flashed undetectably in his eyes.

During the five days of preparation, Qin Lang was distracted by participating in fun events.

In the knockout competition between the two, he took the lead in cooking.

With the ebb and flow of each other, coupled with the dishes he carefully prepared for this knockout match, Zhang Chen believes that the final victory will belong to him.

Taking a deep breath, Zhang Chen suppressed all the thoughts in his heart, pushed the car to the judging booth where the eleven food recommenders were, and took the microphone from the host after a deep salute, "Eleven respected Hello food recommenders, the dish I brought today is called 'Seeing stitches'."

He temporarily put down the microphone, opened the kitchen cabinet trolley, and presented the dishes to the food recommenders.

(End of this chapter)