Life is a Game

Oil fried double crisp is a Shandong cuisine, which began in the middle of the Qing Dynasty. It requires both color, aroma, taste and shape. The cooking is mainly fried vegetables. The authentic method of double-crisping in oil is extremely difficult, and the requirements for the heat are very strict. If it is less than a second, it will not be cooked, and if it is over a second, it will not be crisp.

You Pao Shuang Crisp was originally called Bao Shuang Pian, because customers said that this dish was crispy and tender, so it was renamed You Pao Shuang Crisp, and it was called Shuang Crisp, also because this dish was made with crispy and tender pork belly and chicken gizzard. , These two ingredients contain quite a lot of water, so they have this reputation.

"Suiyuan Food List" once recorded: "Wash the pork belly, take the extremely thick part, remove the upper and lower skins, use the center only, cut into dice, stir-fry in oil, add seasonings and cook, the best is extremely crisp. This is the method of the northerners." This is the embryonic form of fried double crisp.

After the host lady introduced the new judges and Han Guishan, who has changed from a judge to a special guest, she looked at the rest area with a smile and said sweetly: "The first group of contestants are Zhang Guanghang and Gu Li, Zhang Guanghang contestant The competition dish for the competition is Fried Double Crisp, and the competition dish for Coulee is Ruyi rolls. The competition will start in three minutes, and the two contestants are invited to come on stage to prepare."

"Double fried double crisp? There is something." Xu Cheng became more demanding as he got older, and he was a little more tolerant of young chefs, but only slightly. Hearing that Zhang Guanghang dared to make fried double crisp, he was a little more looking forward to it.

"Didn't you read the information I gave you?" Han Guishan asked. He had already studied the dishes of the four contestants. The last dish of Caikourou is a very good tasting sequence.

It was only a few bowls of eight-treasure porridge, and Han Guishan expressed some regret.

"It's boring to know in advance, and it's a surprise to know on the spot." Xu Chengdao.

The other four judges had different expressions. They all looked at Gu Li with complicated expressions and remained silent. Even Pei Shenghua, who was always talkative, didn't speak.

"What about wishful scrolls..." Xu Cheng immediately realized what he had said, and couldn't help but look at Gu Li, "It's actually wishful scrolls."

"What's wrong with Ruyi Juan?" Now Han Guishan was the only one left in the judging panel.

"Ruyi Juan is a dim sum in the Mongolian Banquet in the Manchu and Han Banquets. It was once lost, but was later restored by Master Tan according to ancient books. It was one of Master Tan's signature dim sum during his lifetime." Xu Cheng explained.

"Is it difficult?" Han Guishan still didn't understand.

"It's very difficult. After Master Tan passed away, no one can make that taste." Xu Cheng said regretfully. Master Tan passed away nine years ago, and he has never eaten the Ruyi roll that he wanted in the past nine years.

"Actually, Cai Bo (Gu Li's senior brother) made wishful scrolls that also received an eight-point authentic biography from Master Tan." Pei Shenghua said.

"It's only eight points." Xu Cheng is a demanding eater.

"Let's wait and see if he can get some true biography from Tan Lao." Tong Deyan looked at Gu Li.

In the rest area, Wu Minqi was also shocked that Gu Li actually made wishful rolls, and explained the origin of wishful rolls to Jiang Feng, Wu Minqi sighed: "If he doesn't do it well, I'm afraid..."

I'm afraid that what greeted him was even harsher cynicism from the crowd.

Laugh at him for overreaching, laugh at him for insulting the teacher, laugh at him for falling into the reputation of the former teacher.

For no reason, Jiang Feng thought of Jiang Weiwei.

"Actually, his strength is not bad." Jiang Feng expressed his relatively objective opinion as a bystander who didn't know Gu Li's past cooking experience. "The basic skills are very solid, and he will become an excellent white case chef."

"He will." Wu Minqi agreed, "My grandfather said a long time ago that he will become a better master of white cases than Master Tan."

Over the past ten years, Coulee has been learning how to cook day after day and year after year amidst the ridicule and contempt of his peers. He has never given up lightly, nor has he ever slacked off. God will never treat people who are willing to work hard and keep their feet on the ground. Jiang Weisheng’s talent is so poor that he can still become a qualified red chef. Gu Li’s talent is not bad. He will only become better and better than those who followed suit. Those who laughed at him went higher and further.

Jiang Feng thought about it carefully, and suddenly realized that Gu Li was taking the template of the protagonist.

Recognized as a waste wood, the stain of a master, born in a culinary family, he walked forward step by step amidst the ridicule of the crowd, and he was the hero of an inspirational novel.

Now he is only short of an opportunity, such as defeating a recognized genius with a blockbuster, a counterattack by a waste wood, a culinary art competition, winning the championship in one fell swoop, and stepping on his former enemy...

He is now only short of a system that fell from the sky or an old grandpa sleeping in a kitchen knife.

Jiang Feng's expression gradually became complicated.

"What's wrong." Wu Minqi noticed that Jiang Feng's expression had changed.

"No... nothing."

...

On the field, Zhang Guanghang has already peeled off the fat skin and hard tendons from the tip of the pork belly, washed it, scratched it with a net-shaped knife, and mixed it with salt and wet starch.

It takes only a few minutes for the fried double crisp to be fried in the pan, and the success or failure is in seconds. However, the preparation work in the early stage is very cumbersome. The chicken gizzards need to be washed, and the inner and outer ribs are removed before opening the two millimeters apart. For the cross knife flower, add salt and wet starch like the pork belly tip and mix. Each pork belly tip can only be cut into six pieces, which has high requirements on the ingredients. The sauce must be prepared with clear soup, Shaoxing wine, monosodium glutamate, refined salt, and wet starch.

Zhang Guanghang's knives are exquisite, and his speed of processing ingredients is fast. Against the background of Gu Li, who moves slowly, he appears to be even faster.

The method of Ruyi rolls is also cumbersome. Pork is chopped into fine puree, then green onion, minced ginger, minced peppercorns, Shaoxing wine, refined salt, monosodium glutamate, wet starch, sesame oil and white meat broth are added, and then stirred into a stuffing. Wrap meat stuffing with egg skin and roll long and moderately thick stuffing strips, add flour to mix and wrap, and roll into cloud-shaped Ruyi rolls. Press the ruyi rolls into oblate rolls, cut into thick slices, and deep-fry them.

The production method is not a secret, and you can find it online. The most difficult part is to make the cross-section of each piece of meat have clear moire patterns according to the wishful shape. The wishful rolls made by Master Tan back then had a golden and crispy outer skin and soft meat inside. According to ancient records, they were served with peppercorns, giving them a special flavor.

After eating Ruyi rolls made by Master Tan, and eating other people's ones, I always feel that they are almost tasteless.

Coulee's movements are very slow and meticulous. He seeks stability in his slowness and will not make mistakes. He has his own rhythm so that he will not lose his position.

The oil in Zhang Guanghang's pot had already been heated to 80% heat, and it was time to decide success or failure. Gu Li was still slowly rolling the Ruyi roll, taking his time and not caring about his opponent's progress at all.

Put the belly and chicken gizzards into the pot, quickly spread them with chopsticks, pour them into a colander to drain the oil.

Leave a little oil, add shallots, ginger, and garlic until fragrant, pour in chicken gizzards and belly again, add gravy, turn it upside down twice, and in a flash, the dish is ready.

The oil is fried and crispy, and it comes out of the pan!