City Express News "The highest score in the first half is out, congratulations to the No. 6 player Xu Jianning's crucian carp tofu soup, expert review plus joint review, the final score of 82.1 points ..."
At noon today, if you go to the new White Deer Swimming Restaurant for dinner, you will encounter a "closed door" - the store is closed at noon, because the New White Deer 2021 Cooking Competition Offline Preliminary Competition is being held here. After nearly half a month of hundreds of contestants audition, 20 folk chefs finally entered the competition. Just after 2:30, the fierce competition of 10 players in the first half ended, and there was the opening scene: the host released the highest score of the first half.
Crucian carp tofu soup with cheese slices
The 25-year-old Lin'an girl is a kitchen expert
Crucian carp tofu soup is a dish that Hangzhou people usually eat at home, and it is also the best dish of Xu Jianning, a Lin'an girl who came to participate in the competition today. She is the youngest of the contestants, 25 years old, and is a graphic designer for an educational institution. "So, today I took a leave of absence from the company to participate in the competition, hahahahaha..." Xu Jianning, who laughed sweetly, was a capable girl at first glance. She said that because her mother didn't have much time to take care of her since she was a child, she had cooked a good dish since junior high school.
How good is it? "I live alone in Hangzhou now, and my colleagues and friends around me all know that I cook delicious food, so I come to my house on weekends to rub rice." Xiao Xu said. And this crucian carp tofu soup is even more inherited from his mother's "true legend" - "In fact, there is no special secret, the fish should be fried first, and then it must be heated to boil the soup, so that there will be white soup." Oh, I also added cheese slices, this inspiration comes from boiling instant noodles, hahaha, add cheese slice soup will be thicker and more delicious, it is self-created. ”
Probably really the way young people eat, in a table of judges, I found a girl of similar age, this bowl of soup drank three bowls in a row.
I asked Xiao Xu's mother if she had come today? Xiao Xu smiled shyly, "No, I want to wait until the final to tell her." Hey, it seems that Xiao Xu's mother will soon receive good news from her daughter
Run to a stall where you've known each other for more than 20 years to buy ingredients
Sister Dong's steamed stinky tofu is simple and delicious
"Yesterday at 5 o'clock in the morning, I specially went to the Maolang Lane Vegetable Market to find a stall owner who had known each other for more than 20 years and ordered this batch of stinky tofu." Sister Dong, who won the highest score in the first half, chatted with me while presenting the plate in the back kitchen. The 71-year-old, when it comes to Hangzhou cuisine, she is the first to say that in the eyes of Sister Dong, good ingredients are more important than the cooking process. "I've been cooking dishes for almost a lifetime, I used to cook for my children, and now I'm mainly responsible for three meals a day for my 90-year-old mother." She is my eater, and I have to ask her old man for advice every day! ”
Sister Dong said that because of the consideration of health first, most of the dishes that are usually cooked are steamed and boiled, and it is very important whether the ingredients are good or not fresh. In addition to the stinky tofu has a "exclusive supply", the carp also ran two vegetable farms to find satisfaction. "Hangzhou people like to eat fish, and must eat 'three hugs', that is, hold the pickled 3 times, to see the hue to smell the taste."
Very homely lettuce yam stir-fried meat slices
Uncle Yu, 78, wants to cheer his granddaughter on
Chef Yu is also the contestant who participated in the "My Dad is the God of Cooking" activity launched by our Orange Persimmon Interactive App last week, and he is also the oldest one in this preliminary round, 78 years old. Master Yu rushed from Yu Hang's house at 10:00 a.m. to make preparations, and he cooked a dish that looked very homely: lettuce yam stir-fried meat slices.
Master Yu is usually recognized as the chef of the family, and the large and small family banquets are all left by him, not only burning deliciously, but also the action is crisp and clean. This plate seems simple, but it is necessary to retain the color and aroma of vegetables to the greatest extent, and it is also a test of cooking skills. However, the master's mentality is good, "The emphasis is on participation!" They all asked me why I came to the competition, and I wanted to set an example for my granddaughter: You see, Grandpa is still working hard at this age, and as a student, I must also work harder! Hahaha..."
More other entries –
No. 1 player Li Yunxiang's boneless brine fish. Look, Uncle Li even brought "Martial Arts Cheats"! He said that the inspiration for the dish came from here, and the cooking process is a bit complicated, the whole grass carp is completely boneless, fried once, re-fried, and then dipped in the prepared secret marinade. Uncle Li said that he also slightly improved according to the tastes of young people now, "adding lemon juice", and the taste was sweet and sour and salty. I also ate a piece with the jury, and it was really delicious!
This dry fried sweet potato flour skin was praised by professional judges on the spot. The point is that his powder skin, completely DIY, has a tough taste.
Chestnut stir-fried chicken is one of the 36 famous dishes in Hangzhou. Among them, the no. 12 contestant Wang Dajie said that she bought sugar fried chestnuts in September and October, and then kept them refrigerated and sealed, and then used them as one of the ingredients this time. Unexpectedly, the on-site jury commented very well, "food is often the taste of time".
In addition to 3 players abstaining for personal reasons, the last 17 players competed in the knockout round. Among the contestants, there are both 2 and 30-year-old young people who love food, as well as middle-aged and elderly people who have retired and like to cook, and the best dishes that everyone takes out are also familiar to Hangzhou people: steaks, spring shoots, button meat, chestnut fried chicken, Hangzhou rolled chicken, vinegar fish and so on.
This time the jury is also quite powerful. Among the professional judges were Jin Xiaoyang, a Chinese culinary master and dean of the Culinary College of Zhejiang Tourism Vocational College, Wang Zhenghong, a Chinese culinary master and captain of the Hangzhou Culinary Performance Team, and Liu Guoming, a Chinese culinary master, a national labor model and the general manager of Hangzhou Restaurant.
New White Deer Founder Zhou is also one of the professional judges.
In addition, there are 9 public judges from our Orange Persimmon Interactive App to score the preliminary contestants.
Orange friend @ Baiyunfeng said that although he is not a native of Hangzhou, he has also lived in Hangzhou for many years, and he also has a deep affection for Hangzhou cuisine, and usually the new white deer is also a local restaurant he often goes to. This time, he happened to see our jury call on the bus, and he quickly signed up without thinking about it, and he was lucky enough to grab a place.
Orange friend @ Zhang Hai is an authentic Hangzhou person, in his opinion, now authentic Hangzhou cuisine can rarely be eaten. "Hangzhou cuisine was originally on a list, but now the streets are full of heavy tastes, and it is really rare for people like New White Deer to insist on finding authentic Hangzhou cuisine."
In the end, 10 players entered the final on June 30, and they will play the offline final on June 30 to compete for the final champion prize of 100,000 yuan.