"Then it's settled as everyone wishes!"

Park Ji-su laughed loudly and threw the white towel in her hand to the Korean girl behind her: "I just hope that my old place can keep its promise."

"Isn't this stick simple?"

Zhou Yi frowned slightly, suddenly feeling like he was being plotted by someone.

He was admitted to Kyoto Medical University and obtained a master's degree. Of course he was not stupid. However, because of his indifferent temperament, he first became a homeboy and then half-hidden in the mountains, and his life experience was insufficient after all. Just now he really couldn't stand Park Ji-su's style, so he

Will step forward.

But now seeing Pu Zhisu's proud look, and thinking of his strange behavior of being respectful in front and arrogant in back, Zhou Yi suddenly understood.

Is this girl just deliberately irritating the old place? I’m afraid that even if he didn’t raise the stakes, he would try his best to raise the stakes. Pu Bangzi’s real purpose was to close the old place completely!

At this time, Zhang Zhao, the judges, and the representatives from major hotels also understood, and they all secretly cursed Bangzi for being cunning and cunning. But Zhang Zhao was not afraid. He glanced at Zhou Yi and felt that his backstage was extremely tough.

With the Tianzi tablet in my arms, I will follow whoever I say I will come with.

Zhou Yi also chuckled secretly. If Pu Bangzi was a conspiracy, then he was an upright conspiracy! In the face of absolute strength, is it useful to play this conspiracy? With him sitting here, he wanted to see what Pu Bangzi could pull out.

What a big wave is coming.

"This is Chef Jin Yongzhu, a top chef from our country, Korea. What he is going to show today is the most famous 'spicy pickled cabbage' from our country!"

Park Ji-su, who felt that her conspiracy had succeeded, was like a dirty little gangster who had succeeded in stealing beauty. He was extremely proud. He even gave up the aristocratic temperament and gentlemanly demeanor that he had pretended before, and proudly introduced himself to the judges.

The chefs and the dishes prepared for the competition: "Now, you can carefully appreciate the essence of the kimchi of our country, Korea... You will also understand that the kimchi of our country, Korea, is closely related to the pickles of your country.

Essential difference!"

Park Jisu pointed to Jin Yongjing who was taking out cabbage, fresh shrimps, glutinous rice, ginger, garlic, chili powder and other ingredients and seasonings from the fresh-keeping box and said: "You may think that kimchi needs to be prepared two or three days in advance.

In fact, this is just a misunderstanding. A truly top-notch kimchi chef can make fresh and cooked kimchi on the spot, allowing guests to taste the best kimchi. Only such kimchi can maintain the flavor of kimchi and have a taste that ordinary kimchi does not have.

The fresh taste. Now, please enjoy Master Jin’s best freshly made kimchi!”

Can kimchi be made fresh?

Even Zhou Yi's eyebrows were raised, which was a bit unexpected. The judges and representatives from major hotels were immediately attracted by Park Ji-su's words, and they all looked at Jin Yong-joo.

Chef Jin was a man of few words, but he was very quick. He lit the stove, washed the glutinous rice quickly and put it into the pressure cooker to cook.

There were all experts on stage and off. When I saw him cooking glutinous rice in a pressure cooker, I knew that he wanted to use the stickiness of the glutinous rice to hold the various seasonings, but he was not pursuing the taste of the glutinous rice. He immediately nodded secretly. A qualified chef must know

Know how to give up and know how to make full use of each ingredient; if you are unwilling to give up the taste of any ingredient, you can only make a hodgepodge and cannot reach the highest level of cooking skills.

Jin Yongzhuo looked at the time and waited for a while before peeling the garlic and peeling the ginger. He used his excellent knife skills to cut out the minced garlic and minced ginger. His method of removing shrimps was particularly unique. He used a carving knife to cut the shrimps into pieces.

With a scratch on the head, the shrimp brains were taken out and discarded immediately. For the five kilograms of 'Hokkaido' shallow water shrimp, only half a tablespoon of shrimp brains were taken out.

The Korean people like to use raw fish and shrimp when making pickled cabbage, and shrimp is the top quality. However, Jin Yongzhu directly uses the brains of shrimps. This extravagant style is obviously only found in the Goryeo court and is absolutely impossible for ordinary people.

Such a waste.

In other words, this Jin Yongzhu is probably the descendant of Goryeo palace cuisine. If it were placed in China, it would be equivalent to the royal chef from the Nanshui Palace in the imperial city!

"No wonder Park Ji-su dared to place such a big bet. It turns out that the Jin Yong-joo he invited has such a big background!"

Everyone present was an expert. Even if they didn’t care much about Korean kimchi, they still had some common sense. Therefore, after seeing Jin Yongzhuo’s technique, even Feng Huoyan frowned and looked at Chang Aiguo.

There was a deep look of worry on the old man's face.

They are just descendants of the Goryeo royal chef. The problem is that today’s competition is about kimchi. Can the two old men not be worried?

Relatively speaking, Yang Cai is more curious. She is a reporter first and a judge secondly, so she is becoming more and more interested in Jin Yongbo. If it were not for the inconvenience of sitting on the judges' bench, I am afraid she would have been there long ago.

I took out my camera and rushed down to take pictures...

After Jin Yongzhu prepared all kinds of seasonings, he opened the pressure cooker, discarded the glutinous rice, and poured the thick rice juice into a glass bowl. Then he picked up the Korean cabbage and gently peeled off the large rice juice covering the outside.

Zhang, place on the dish table for later use.

Then I saw him picking up the kitchen knife and slapping the cabbage with the large pieces of the outside peeled off; this time the knife was slapping, the table shook, but the cabbage was not damaged at all, it just collapsed like a person whose bones had been extracted.

Some.

"The most difficult skill to master in knife skills is the word 'shock'! This stick chef is not easy, isn't it? Even in China, this kind of knife skill is top-notch, and even a chef who is not a first-class chef has a hard time mastering it!"

The judges on the Chinese side suddenly changed their expressions. Jin Yongzhuo's shock was just like the knife technique used by Zhou Yi when he made the best stir-fried cabbage in the world.

Go up, that is the magical skill of "beating cattle across mountains"!

After Jin Yongzhuo showed his hand, his face remained as calm as water, and he began to pick up the cabbage and tear it apart. Everyone in China was shocked again when they saw his tearing technique.

I saw that every piece of cabbage he tore off was the same size and thickness, which was more accurate than measuring it with a ruler. Although he was not a knife expert, his hands were like knives.

The state of victory with a sword!

This person is probably not a chef at the Jang Geum Hotel at all, but a top chef that Park Ji-su hired from Goryeo at a huge cost! Park Ji-su is indeed not a vegetarian. He wants the old place to close down completely.

...

Within a few minutes, Jin Yongzhuo prepared the cabbage, took out a needle-like thing, sucked out the shrimp brains obtained earlier, and then injected it into pieces of tender yellow cabbage; this step requires the chef's extreme skill.

Only when you are steady can you accurately find the veins on the vegetable leaves, otherwise the shrimp brains will not be able to penetrate into the vegetables and will be wasted in vain.

But this most difficult procedure was easy in his hands. Soon half a tablespoon of shrimp brains was poured into dozens of pieces of cabbage, and then Jin Yongzhuo began to mix salt, minced garlic, minced ginger, etc. into the glutinous rice.

Dip the juice with your hands and apply it on both sides of the cabbage leaves, and finally sprinkle the prepared chili powder on both sides of the cabbage leaves; this step is to add ingredients and flavor, and at the same time lock in the moisture of the cabbage and the contents of the cabbage.

The function of the shrimp brain must be gentle and fast at the same time. It is not a tens of millions of operations, and it cannot be performed so calmly.

After dozens of pieces of cabbage were processed, Jin Yongzhu gently stacked them together. Then he picked up the large outer leaf that was removed first, and used a kitchen knife to gently cut it into five or six layers as thin as a cicada.

The dozens of slices of cabbage coated with shrimp brains and seasoned were wrapped layer by layer in Yi's vegetable clothing...

At this point, the work of pickling Korean cabbage has come to an end. The entire operation of Jin Yongzhu actually only took less than fifteen minutes!

"Good technique! Although this Jin Yongzhuo has not yet reached the realm of the God of Cooking, he is still a top chef."

Even Zhou Yi couldn't help but nod secretly after watching his performance. But he, like everyone in the hall, was a little confused. According to the method of making kimchi, the cabbage must be fermented first and then refrigerated, which would at least lead to

It can only be eaten within one day. But this Jinyongzhu should be made fresh and let the judges eat it on the spot?

What secrets does he have, and can he transcend the laws of time?

Even Zhou Yi, the God of Cooking, became a little curious...

ps: Thanks to the book friend "Climbing the Wall to Seduce" for the reward and five-star evaluation vote; thanks to the book friend "Daoxantong Youlian" "The Lost Rookie" 120203180126692 "Blazing Moon Phantom" "Qingshan Still 2016"

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Chapter completed!