Gourmet Beast Tamer

"The third knockout round has begun!"

In the field, the host who had hosted two knockout rounds seemed to be infected by the tense competition, and his voice became more and more passionate.

"The two sides in the competition are player Qin Lang who came in second place in the rating competition and player Zhang Chen who came in fifth in the rating competition."

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

"Friends in the audience and in front of the screen can send their blessings to the two players to our official hotline, and your blessings will have the opportunity to appear on the electronic screen!"

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

Several beautiful women in dancing skirts appeared as the lifting platform rose, and the venue waiting for the two Yuling chefs to finish cooking once again erupted in enthusiastic cheers.

…

The competition-standard kitchen blocks out all the hustle and bustle of the outside world.

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

In the pressure cooker on the side, the chicken legs have been peeled and deboned by Qin Lang and then beaten into a paste with the back of a knife. They are boiled together with the chicken leg bones to maximize the essence of the chicken legs into the soup.

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

Depending on the coagulant used, tofu can be divided into three types: salt-marinated tofu, gypsum tofu and lactone tofu. The textures of the three types of tofu are different.

In order to achieve better cooking results, Wensi Tofu needs to use lactone tofu, which has the most tender texture.

The tofu in No. 97 Ingredients Library was not divided in detail, giving Qin Lang enough room to play.

Wensi Tofu’s emphasis on making tofu starts from the moment you get the tofu.

After removing 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 sides.

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

After trimming away the rough and uneven parts, Qin Lang took a deep breath and began to split the whole piece of tofu into two horizontally from the middle.

Cut into shreds before slicing. The soft tofu will uncontrollably hang down and stick to the blade of the knife during the slicing process. Shorter tofu will be more convenient to cut in succession.

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

Once separated, set the top half of the tofu aside.

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

Take the knife!

“Tuk tuk tuk…”

The sound of the knife blade touching the chopping board became the only sound in the 100-square-meter competition-standard kitchen.

Dan Bao on the side couldn't help but hold 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 had been cut into slices.

Unlike other ingredients that naturally fall toward the other side of the knife when cut into thin slices, lactone tofu cannot maintain its shape after being cut into thin slices because of its extremely soft texture, and will limply cling to the knife.

This makes Qin Lang's cut parts look less like tofu slices and more like mashed tofu.

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

Only after a lot of practice can a knife worker become comfortable in this almost blind cutting situation.

Qin Lang's sword has not stopped yet.

The first cut must not be interrupted in the middle. Once the rhythm is interrupted, the thickness of the tofu cut front and back may be uneven.

Only by cutting it in one go can the overall stability be ensured.

Amidst the continuous sound of falling knives, Qin Lang's straight knife moved slowly and steadily towards the other side of the tofu as if it were cutting. His knife finally stopped until about 90% of the tofu was cut.

Cut the tofu sideways and discard the remaining uncut portion.

You need to use your other hand to stabilize the knife. If the last part is too small, your hand will not be able to apply force, thus affecting the accuracy of the knife.

A certain degree of abandonment is for the sake of a better overall presentation.

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

However, when Qin Lang filled a small bowl with a bowl of water, slowly poured it on it to wash away the broken parts, and smoothed it a little, the shapes of the tofu slices soon became clear, like playing cards that were spread out and matched with each other. Generally stacked.

After taking a closer look, he nodded with satisfaction.

Play normally.

After a slight adjustment, Qin Lang quickly began to strike for the second time.

The tofu that was cut into thin slices will become hair-thin shreds after this time.

After the first slash, cut it to the side and discard it.

After the incision was aligned with the blade, the same sound as before once again echoed in the quiet kitchen.

When it is cut to the end, discard it as well. The last thing left on the cutting board is the shredded tofu that has been completely cut.

Gently putting the shredded tofu into the water, Qin Lang turned around and started cooking the remaining half of the tofu in the same way.

He needs to prepare at least twelve copies, which is a lot of work.

Soon, the sound of falling knives sounded again.

Dan Bao, on the other hand, went to the shredded tofu that had been cut aside and held his breath to look at it.

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

This kind of shredded tofu seems to be able to thread a needle and thread, which is amazing.

Dan Bao admired it for a while, and then his eyes returned to Qin Lang, who was bowing his head and cutting the sword continuously.

He was so engrossed that he didn't even notice the bell that signaled the other contestant had finished cooking.

Zhang Chen’s cooking was completed first.

…

outside world.

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

Zhang Chen, who was pushing the cart out, first glanced at Qin Lang's closed kitchen door, and then looked calmly at the eleven food recommenders on the judging panel.

A trace of joy flashed undetectably in his eyes.

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

In the elimination round between two people, he was the first to finish cooking.

The ebb and flow of each other, coupled with the dishes he carefully prepared for this knockout round, Zhang Chen believed that the final victory would belong to him.

Taking a deep breath, Zhang Chen suppressed all the thoughts in his heart, pushed the cart to the judging table where the eleven food recommenders were sitting, bowed deeply and took the microphone handed by the host, "Eleven distinguished guests Hello fellow eaters, the dish I brought today is called 'Insert Every Thing'."

He temporarily put down the microphone, opened the kitchen cabinet cart, and presented each dish to the diners.