The first food of the two chefs of Miaojingdao was made by crying relatively simple. Now, the food festival was officially kicked off. However, this is actually the case in this world. The simpler thing is, the more connotations it expresses.

After experiencing the wonderful presentation of the first dish, the guests and tourists had more expectations for the next one: the dish. The tourists, who were in a relatively high mood, couldn't help but hold their breath and quietly began to enjoy the wonderful performances of the two chefs.

After the appetizer, both chefs chose a more complex process to make the second dish. After all, some ingredients really need to be more complicated to perfectly express their characteristics.

This time, the selection of materials for the two people has changed a little. The main materials used by Lao Xu all came from the ingredients produced in Zhiyuan Villa, but Zhong Zhiqiang used the production from Blue Whale Island. It seems that the two people also need to show their talents in all aspects, not just one aspect.

Lao Xu cooked a medicinal dish, the main ingredients were pigeons produced in Zhiyuan Villa, various rare mushrooms, and various Chinese medicinal materials selected from pharmacies. In traditional health care in my country, medicine is not as good as food supplements, so many medicinal foods have emerged in the long river of history.

Medicinal food originates from my country's traditional diet and traditional Chinese medicine dietary culture. Medicinal food is a delicious food with certain color, aroma, taste and shape made under the guidance of traditional Chinese medicine, cooking and nutrition theory, strictly comparing Chinese medicine with certain medicinal value under the guidance of traditional Chinese medicine, cooking and nutrition theory.

It is the product of the combination of traditional Chinese medical knowledge and cooking experience. It "contains medicine in food." It not only uses medicine as food, but also gives food medicine to medicinal use. Medicine borrows food and helps medicine. The two complement each other and complement each other. It has high nutritional value, but also can prevent and cure diseases, protect health and strengthen the body, and prolong life.

Lao Xu used two selected suckling pigeons. After cleaning, the pigeon's abdomen was stuffed with selected huangwei, angelica and other medicinal materials into the abdomen. It was simmering in the broth. Of course, this action was already started before Jiang Dong started. After all, the stewed medicinal food requires more time, and the program recording does not wait for anyone.

At this time, the ingredients in the medicinal food were already stewed so much that a charming aroma began to emerge from the breathable holes of the casserole. It permeated the space of the venue. In the aroma of the pigeon meat, there was also a faint bitter fragrance. It was the smell of Huang Wei. When the two were combined, people felt a brand new experience.

At this time, Lao Xu began to add dates and dog berry to the casserole, and then continued to improve the lid and stew it. Huang Wei promoted qi and jujube replenished blood. After the two were combined, the effect of the medicinal food was strengthened, and the pigeon warmed and tonic function was added. This medicinal food was very suitable for elderly people or women with weak qi and blood. Especially now that the dry autumn is about to enter, eating such warm and tonic medicinal food can significantly improve personal physical fitness and slowly adapt to the changes of the season.

However, what is more troublesome about this medicinal diet is the combination and dosage of medicinal ingredients. After all, medicine is three parts poisonous. Not everyone is suitable for eating medicinal diet. Generally speaking, it is best to cook under the guidance of an experienced chef or a Chinese medicine practitioner, and increase and decrease the medicinal ingredients according to the specific conditions of the guests. This way, the best results can be achieved.

Secondly, the ingredients and time required for this dish are very troublesome. If ordinary people want to achieve Lao Xu's level, it will be very difficult. First, pigeons and medicinal materials are not uncommon. They can be bought in vegetable markets and pharmacies, but there may be a little difference in quality. The most important thing is the soup for stewing soup, which is the secret soup that only exists on Blue Whale Island. There will be no other places.

In a corner of Blue Whale Island kitchen, there is a very special place, that is, the small kitchen that cooks soup. The reason why it is special is that in the kitchen, except for the use of firewood for cooking, gas or liquefied petroleum gas is used in other places.

In this small room, a traditional large earth stove was built. The two large pots with a diameter of two meters on it never stopped the heat all year round, and the stock inside was always hot. Generally speaking, there is always such a stock making venue in the kitchen of a hotel or restaurant to provide the broth needed during the cooking process at any time.

The quality of the broth can even affect the taste of the dishes to a large extent. After all, broth is basically one of the must-have seasonings. It can be said that many people keep the secret of broth used in their hotel kitchens accordingly. Perhaps only a few people such as chefs master the secrets.

The soup production on Blue Whale Island also made Feng Jiahua's head hurt more than a single eye. He worked a lot for this, and finally got a relatively good one before the hotel trial operation.

Originally, Ju Jiahua wanted to wait for the chef to come and use some big-name soup to make, but when he was having breakfast in Wushu Village that day, Ben Jiahua found that he had never made any money, and the soup in the noodle shop was very delicious.

After paying a certain price, Ou Jiahua successfully obtained the ancestral recipe of the noodle shop soup, and then began the process of independent experiments. After repeated trials, I read the latest Children's Day. After countless trials, I read the latest Children's Day. I decided to use pig bones, ten ducks, pheasants, and Jinhua ham. I also used various seasonings and medicinal materials as supplements, and became the main soup recipe of Lanzhen Island.

Of course, when building the stove, Ju Jiahua specially buried the "Shenling Spirit Array" in the stove so that the spiritual energy could continue to gather in two large pots. Over time, the soup in the pot not only had various delicious flavors, but also began to contain the aroma of spiritual energy. In this way, the soup quality of the Blue Whale Island Restaurant is getting better and better, which has led to the improvement of the quality of the restaurant dishes.

This time, Lao Xu used broth to stew medicinal food. He undoubtedly wanted to take advantage of the advantages to make this medicinal food a lot of color. As soon as the lid was opened, the tempting fragrance was everywhere, and even the guests who were far away from the operating table walked a lot on their faces.

Many people think that stewed things are easy to cook. In fact, this sentence is not true, because stewed dishes are made by individuals, but it is really difficult to make them well. Not to mention the choice of ingredients and the pre-processing, just by mastering the heat, not everyone can be familiar with it. However, judging from the smell that Feng Jiahua smells, Lao Xu still has some real skills and has made this medicinal meal very well.

While waiting for the pigeon soup to be released, Lao Xu started to process the ingredients of the next dish. The prawns on Blue Whale Island are not those low-quality goods raised in small and dirty cages. Instead, they are natural prawns salvaged from Feng Jiahua in the deep sea. They are very large and full of vitality. Especially after being infiltrated by spiritual energy in the farm, they feel even more reborn.

Not to mention Lao Xu's busy work, Zhong Zhiqiang was also very busy. His second ingredient was the lobster fished by Mu Jiahua.

When Zhong Zhiqiang took out this lobster worth fifty centimeters from the aquarium, almost all the audiences now exclaimed. After all, it is not easy for ordinary people to see such a huge lobster. Although most tourists have seen the lobster displayed in the aquarium before the square, the lobster in the water and those who are swaying on the chopping board give people a completely different feeling.

However, no matter how powerful a lobster is, it can only have one fate under the chef's hands, that is, it is dismembered. The knife under Zhong Zhiqiang's hands is constantly flying, and the lobster's shell and shrimp shell are constantly dismembered, slowly revealing the snow-white shrimp meat. At this point, Zhong Zhiqiang is quite good at showing his talent. Knowing that he has good knife skills, he is brave enough to show it. In other words, he is the kind of person with a sense of performance and camera, and he will not be frightened in front of others.

In fact, for such a large lobster, shrimp ash and other components can still be used as ingredients. However, the main ingredient of this dish is shrimp meat, so other ingredients can only be used for another way.

What Zhong Zhiqiang is going to make today is a dried cheese lobster, which is a Western dish, which is similar to the last time Feng Jiahua encountered a humpback whale on the boat, and there is one more.

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Zhong Zhiqiang's movements were very fast. While he was cutting the shrimp meat for the last bit, his assistant next to him had already heated the frying pan and poured olive oil into it. Soon, the special aroma of olive oil began to spread in the space of the venue, making people feel as if they were in a sunny olive garden.

When the oil temperature was about the same, and when wisps of blue smoke began to rise, Zhong Zhiqiang quickly put the cut lobster meat into the frying pan. It is actually a very critical detail to say that the oil temperature of the frying thing is not very impressive.

If the oil temperature is too low, the food will not be heated for a while after it is put in, and the oil will be immersed in the food, increasing the oil content of the food. It is not conducive to health. If the oil temperature is too high, it is easy to cause the surface of the food to be coke in a short period of time. However, the inside of the food is not evenly heated, which affects the taste. Therefore, experienced chefs can always master different oil temperatures well to meet different foods and cooking requirements, making the cooked food more delicious.

As the lobster meat was put into the oil pan, a sizzling oil explosion began to sound, and the camera above the operating table also aimed at the frying pan that was in a hot spot under the command of the director. The originally snow-white lobster meat quickly turned red, golden and beautiful.

Compared with tourists' relatively relaxed viewing, Zhong Zhiqiang is actually quite nervous. Although frying lobster meat is simple, the heat is still very important. When frying aged lobster meat, it will become hard, which will affect the umami taste of the lobster itself; but if it is fried too tender and not chewy, it will also affect the taste.

Therefore, this link requires Zhong Zhiqiang to judge based on the size of the lobster meat he cut, the oil temperature and the changes in the stove. This is also a fun place to cook, because the ingredients and utensils are different, each cooking will have a different experience. This is also a manifestation of the profound and profound Chinese food civilization. Just looking at the descriptions on the recipe, you can never make delicious dishes. Only by being brave enough to practice can you truly master the true meaning of food.

As the lobster meat continued to mature, Zhong Zhiqiang began to pour the lobster meat with the white wine stored in Blue Whale Island. At this time, the operating table was filled with hot weather. As soon as the cold wine and the hot frying pan came into contact, the extreme contrast between hot and cold "a drastic physical change, the wine was instantly steamed.

The steaming mist floated freely on the operating table. It was mixed with the fragrance of lobster and the fragrance of wine, which made people involuntarily intoxicated. However, it was not over yet. Because of the steaming of alcohol and the high temperature of oil, the frying pan began to catch fire, and the light blue flames were constantly jumping, which made the tourists excited.

Faced with the violent physical and chemical changes in front of him, the expression on Zhong Zhiqiang's face did not change much. He was still steadily holding the local spoon and stir-frying the lobster meat in the frying pan. After a while, the mist of the wine disappeared, and the light blue flames in the pot gradually went out. This is, there was only the lobster meat that was already fried golden, and the traces of olive oil and wine had long disappeared.

Zhong Zhiqiang began to put the lobster meat on a decorated plate, and then started pouring a little olive oil into a new wok to prepare cheese sauce. Frying lobster meat is just the first step to complete this dish, and the next step of making the sauce is also an important part of whether the dish is successful or not.

Fortunately, Zhong Zhiqiang has been made many times. Even today, even if it is operated in front of so many guests and audiences, it seems easy to operate. Soon, the steaming cheese sauce was poured on the golden lobster meat one by one, and then served by the waiter to the guest seat.

At the same time, Lao Xu's medicinal food was successfully cooked, and then divided into several comparative porcelain bowls and sent to the guests.

While the two chefs were cooking, the guests on the scene had already made their own judgment on the performance of the two chefs through various details. Now the final judgment has finally come.

Let’s talk about Lao Xu’s medicinal food. The soup is clear and fragrant. The taste of the pigeon and the taste of the medicinal food are perfectly combined to form a whole. From the perspective of nutritional value, this medicinal food is more suitable for the psychological habits of the Chinese people and is probably accepted by more Chinese people. Especially after the beginning of autumn, this warm and tonic medicinal food should have a large market space, and it has a good future in terms of market perspective and practicality.

As for Ren Zhiqiang's Western cuisine, the taste is indeed good. It not only maintains the original flavor and chewyness of the lobster, but also immerses in the dry white fragrance. With a strong aroma of cheese sauce, it is very attractive as a Western-style meal. However, thinking of the huge lobster just now, the guests generally think that the fatal weakness of this dish is that the source of the ingredients is a bit difficult.

However, considering that this time it was mainly to showcase the unique dietary charm of Blue Whale Island, the guests still recognized the advantages of this dish.

The two consecutive dishes presented the chef's creativity, skills and Blue Whale Island's rich food supply system, which opened the eyes of the guests and tourists. With these two dishes as the foundation, people are even more looking forward to the next performance.

Seeing that the audience and guests had good responses, Lao Xu and Zhong Zhiqiang were also very energetic and continued to cheer up and prepare for the third dish.

For tourists, although they gave up their afternoon visiting time and sat in this small venue, they still felt that they gained a lot. Not only because Blue Whale Island will give good gifts and taste a lot of delicious food for free, but more importantly, they can observe the details of the chef's operations up close, giving themselves a very intuitive understanding of the creation of delicious food.

In the next session, the two chefs could be said to have tried their best to make full use of the rich ingredients on Blue Whale Island to cook three mouth-watering delicacies. In this case, let alone ordinary audiences, even the knowledgeable guests were all impacted by a series of surprises.

Because of the existence of Ben Jiahua and the spiritual energy of the formation, the ingredients provided by Blue Whale Island are amazing in terms of quality and variety.

Take Lao Xu's last Muli Soup for example. The Muli Soup used generally lives in the deep sea with a water depth of about 400 meters. It is too difficult to catch it. However, Feng Jiahua used the submersible equipment to stroll around the deep sea and found this rare Muli milk habitat. He fished a lot and specially used it for this food festival.

Of course, what made the guests feel most strange is that all the dishes on Blue Whale Island always have a very special taste, which makes people feel refreshed after tasting them. They don’t know that this is the effect of spiritual energy on food, and they can only attribute it to the fact that the ingredients used on Blue Whale Island are green and natural. They are completely uncontaminated by any industrial pollution.

In this way, the recording of the first day of the Food Festival ended with surprises from the guests and tourists, although everyone still felt a little unsatisfied.

As the first day of the event achieved such an effect, Ju Jiahua finally put down a large stone hanging in his heart. Before that, although he was fatal attraction to people with spiritual energy, he still did not have much confidence in his heart when facing these well-informed and knowledgeable food authorities.

However, the facts have proved that the existence of spiritual energy is unique, and even the authority of the food industry can't resist their charm.

Ben Jiahua feels a little proud!

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