A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot

After hearing Li Yi's explanation, the audience in the live broadcast room was shocked.

"Huh? So those born in the year of dragon are actually born in the year of crocodile?"

"I thought I was the Star-casting Dragon King, but actually I am the Desert Butcher?"

"The dragon is still domineering, but the crocodile is too earthy."

"The crocodiles in China are all Chinese alligators, and they are quite cute."

While the audience was talking, Li Yi's mandarin fish had already been fried for the first time.

The squirrel mandarin fish needs to be fried in two steps, but in order to ensure that the hot dish comes out of the pan, Li Yi only fried one step and did a pre-processing.

The hot dish kitchen project naturally needs to ensure the temperature of the dishes.

Moreover, the wok gas is a characteristic of Chinese food, and the food is very hot.

So after frying one dish, Li Yi put the mandarin fish aside and waited for it to be served later before frying it again.

Also to ensure that the dishes are cooked well, the [Ox with green onions and stir-fried beef fillet], the Rabbit [Zigong Fresh Pepper Rabbit], the Horse [Fried and Smoked Horse Sausage], and the Snake [Eel Paste] are all delicious. It has to be done in the second half of the process.

Logically speaking, the dish for people with the zodiac sign Snake should be snake soup or snake dishes.

In the southern region, eating snakes is still relatively common.

However, considering the acceptance of the World Championship judges, Li Yi finally chose to make [Sounding Oil Eel Paste].

Eels and snakes are similar in size, and the dish itself is also known as [Golden Snake Presents Auspiciousness], so it is just right to use it as a zodiac snake dish.

These dishes are Kung Fu dishes and come out quickly.

But apart from these dishes, the other dishes are quite labor-intensive.

The assistant cook blanched the pork knuckles in water, then heated oil in the pot and fried the pork knuckles until the skin was golden and crispy, then took it out and put it into ice water.

After being soaked in ice water for half an hour, the skin of the pork knuckle will absorb water and bulge into stripes full of bubbles.

This state is called tiger skin, which is a very common processing method in Chinese food.

And this [tiger skin elbow] is the dish Li Yi arranged for the zodiac tiger.

Whether in China or around the world, tigers are endangered and protected animals and cannot be eaten.

But even if he could eat it, Li Yi couldn't cook tiger meat dishes.

The meat of carnivores has a particularly strong smell, making it difficult to make it delicious unless great efforts are made to clean it up.

Instead of being thankless, it is better to make tiger-skin vegetables and get twice the result with half the effort.

The Chinese zodiac dragon dish Li Yi prepared is [Beautiful Dragon], which is also a dragon dish, and everyone who has visited a Chinese restaurant has seen it.

At first, Li Yi planned to make [Oolong Tuzhu], but because of the acceptance issue, he changed it to Panlong Cai.

For the Chinese people, sea cucumbers are one of the eight delicacies of the sea, a supreme treasure.

But for foreigners, it is an ingredient with a very strange taste and is difficult to accept.

Swords are given to heroes, red pink is given to beauties.

For people who don’t understand tea, Dahongpao worth hundreds of thousands of taels is just water from leaves.

So Li Yi didn't bother to make sea cucumbers, so he just gave the foreign judges some pork.

The zodiac sheep dish is the best to make, but the ingredients are the most rare.

The dish Li Yi prepared was [hand-caught mutton], cooked with only water and salt.

The available sheep are Yanchitan sheep flown in from China.

Similarly, the zodiac chicken dish [Wenchang Coconut Chicken] also uses Wenchang chicken flown from China.

In fact, except for beef and mutton, popular vegetables and some condiments, most of the ingredients used by the Chinese team are shipped from China.

Even pork.

The meat fillings of the Chinese zodiac dog dish [Goubuli Steamed Buns] and the zodiac pig dish [Dongpo Pork] both use pork.

But before coming, Li Yi had already been vaccinated.

The pork here in Europe is completely incomparable with that in China.

Because pigs are not slaughtered and their blood is not bled, the pork here has a fishy smell.

Therefore, Li Yi specifically contacted several domestic pig factories, made a special trip to kill the pigs, and expedited air transportation to Germany.

No matter which country or food culture, ingredients are very important.

Not only does the Chinese team spend a lot of time on ingredients, but teams from other countries also spend a lot of time on ingredients.

This is the professional quality of a professional chef, all for the sake of producing the best delicious food.

After the soup for the last zodiac monkey dish [Hericium Head Soup] was cooked, the competition time was coming to an end.

Many of the dishes for the national team have been prepared and plated, but the dishes for the Chinese team are only half done.

However, there was no panic from top to bottom on the Chinese team, and everyone was extremely calm.

For Chinese chefs, as long as the ingredients are well prepared, the meal will be ready very quickly.

Hot dishes can be cooked in less than a minute.

When there were still five minutes left before the allotted time, Li Yi started to prepare the stir-fry.

He used all four burners on the stove and set up four pots.

In the pan, the smoked horse intestines were fried sizzling on the bottom of the pan.

In the oil pan, the chopped rabbit meat was fried and soaked, and the aroma was overflowing.

In the wok, the eel slurps in the soup, which is extremely tempting.

On the remaining burner, an empty pot was burning without any ingredients.

Li Yi stood in front of the stove, calmly controlling the three pots on the left.

Stir the horse intestines in the pot, use a colander to pick up the rabbit meat, separate the stuck parts, then use a frying spoon to dissolve the starch, and thicken the eel...

Li Yi performed a series of operations quickly, but in an orderly manner, making him appear to be at ease.

After the three dishes were out of the pot, Li Yicai came to the fourth pot.

At this time, the bottom of the fourth wok was already burning red from the stove fire.

There are still more than two minutes left before the allotted time, and most of the national team's dishes have been prepared. Only the stove on the Chinese team's side is still spraying raging flames.

The chefs from all over the world who were waiting for the judges looked at this side curiously and watched the excitement.

There are only two minutes left, and the Chinese team's dishes are not yet finished. This project is probably going to be bad for the Chinese team.

In the CCTV live broadcast room, the audience also became nervous and sent barrages urging them.

"Brother Yi, why haven't you finished it yet? The time is coming soon."

"If I can't finish it by the time, wouldn't it be cool?"

"Brother Yi, are you tired today? Why are you doing so slowly?"

"There are still too many dishes prepared. Others only have six or eight dishes. If we prepare twelve dishes at once, won't it be too late?"

"Don't make any noise. I believe Brother Yi will definitely finish it on time!"

In front of the camera, the reporter also tightened his grip on the microphone and looked at Li Yi nervously.

Li Yi stood in front of the stove, calmly scooped up a spoonful of lard and put it into the pot.

The snow-white lard was roasted by the red bottom of the pot and melted quickly.

Li Yi held the ears of the pot and turned it to let the lard moisten the bottom of the pot, then poured the lard back.

Li Yi scooped up half a spoonful of Sichuan peppercorn oil and poured it into the pot. Li Yi used the bottom of a frying spoon to spread it, and a numb aroma wafted out.

Looking at the smoke rising from the pot, Li Yi stretched out his hand back without looking back.

The chef at the back was already ready and handed a small basin filled with green onions to Li Yi's hand.

Taking the small basin and placing it directly into the pot, Li Yi put the small basin aside, picked up the pot, and pushed it with a frying spoon to turn over the green onions that had entered the pot.

coax!

He took advantage of the situation and used a frying spoon to ignite the pot, and a strong fire burned into the pot, rising up to a height of more than one meter, which immediately caused the chefs from other countries around him to exclaim.

Li Yi is not showing off his skills. Stir-fried vegetables require high temperatures, and igniting the fire is also to increase the temperature in the pot and allow the ingredients to mature quickly.

As Li Yi stir-fries, the onion segments mature quickly and the aroma of the onion begins to permeate.

Then, Li Yi hit back again, took the beef tenderloin that had been prepared in advance, poured it into the pot, and started stir-frying together.

Still using high heat, after stir-frying for 298 times, Li Yi turned off the heat, turned around with the pot and took out the beef tenderloin.

A few helpers from the back quickly came forward. Some were setting the plates, others were wiping the grease spots on the bottom of the plates, and quickly arranged the dishes.

Li Yi put the wok back on the stove, turned on the faucet, washed his hands, and dried them with a towel. Then he stood behind the counter with his hands behind his back, and nodded to the staff: "Team Huaxia is bringing out the food."

As soon as he finished speaking, the bell that represented the end of the game also rang, announcing that the production session was officially over.

Seeing Li Yi finish at the buzzer, the audience in the live broadcast room also breathed a sigh of relief, but they were still a little scared.

This is too thrilling!