Jimu News Reporter Wang Ronghai
Correspondent Zhang Zhiwei Zhang Haitao
What will be the picture in your mind about three meals a day in the barracks? Recently, the Wuhan Detachment of the Armed Police 2021 Annual Cooking Post Training and the First "Chef King Competition" kicked off fiercely, and 46 cooks from grass-roots units gathered together with their respective missions to challenge taste buds, defend honor, and launch a charge against the "Kitchen King" laurel in the field of cooking.
With the order of the referee, the contestants quickly set up the stove, used their own housekeeping skills, the game scene full of masters has a strong sense of war, cutting vegetables for a while, stewing and steaming, stir-frying and frying... The sound of kitchen knives colliding with the board, the collision of spoons and iron pots, the sound of stir-frying ingredients and boiling oil are endless, and the chefs either turn the pot upside down, or stir-fry, or improve the taste, and operate each other in an orderly and methodical manner in a tense environment.
"Every process such as knife work, hanging paste and pickling is related to the taste of taste, and only with enough patience, care and care can we completely conquer the taste buds of our comrades-in-arms," said Duan Xianyong, a cooker. "Whoops--" A sound, as a cooker's dishes took the lead in the pot, the competition also entered the white-hot stage, and other players followed suit, and the links such as making desserts, selecting tableware, plating, and carving fruits on the field were dazzling. The tempting kiwi shrimp is wrapped in egg mixture, dipped in breadcrumbs and fried until golden brown on both sides.
"The use of field feeding units to compete tests both the cooker's professional skills and cooking skills, as well as the ability to work as a team." Long Biao, director of the Wuhan Detachment of the Armed Police Force, introduced that the competition is divided into four contents: Chinese food, pastry, Western food, and picnic skills, and the contestants each make a high-quality dish and three home-cooked dishes of their choice, and then, each team of 4 cooks participates in the picnic in a group, using the field feeding equipment unit, and completes the production of 60 people's three dishes and one soup plus one staple food within 1 hour. The judging team is composed of a cadre designated by various departments of the organ and a local professional chef coach, mainly judging from the aspects of nutrition collocation, knife work and heat, taste, color and luster form, etc., and the first person who ranks first in the comprehensive score wins.
Long Biao introduced that with the continuous improvement of food standards, the requirements for cooks are even higher, they not only have to be proficient in "eighteen cooking skills", but also have to meet the tastes of soldiers from all over the country. After all, in the squadron, who wouldn't want a chef who eats all from north to south and cooks hard dishes? "Stop, it's time!" With a whistle, the arena was quiet, "bullfrogs fall in love with shrimp", "carbon fire abalone chicken", "unicorn phoenix tail"....... A series of creative, colorful, fragrant and mouth-watering dishes are presented one by one, and exquisite presentations, unique cooking methods and on-site pyrotechnics converge into a high-energy visual taste bud feast.
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