When most of the seasonings are missing when cooking, you can replace them with other seasonings or discard them directly.

Without salt, the chef will have a headache.

If the family kitchen is not salty enough, soy sauce is often used instead of salt, but the coloring of the soy sauce will affect the color of the food. Moreover, soy sauce contains a complex flavor and is not purer than the salty taste of salt.

This is a competition, not a home kitchen, if there is any problem with the color or taste, it will affect the rating results.

Qiao Zhi walked into the examination area and was isolated from the outside world. Everyone didn't know what was happening inside.

One of the judges, Qilu cuisine master Zhao Zai and Zheng Ze are good friends. Zheng Ze holds a position in Huainan Group and is not qualified to participate in the judges. Zheng Ze and Zhao Zai privately say hello. If you meet a contestant from Huainan Group, you should take a little care.

This is also human nature.

Zheng Ze specifically mentioned one person, Qiao Zhi, and implicitly implies that he has great hope of winning the championship.

Zhao Zai still believed Zheng Ze's vision.

As for Qiao Zhi being placed in eighth by the group, he also has other plans.

Judging from the scene, Zheng Ze's wishful thinking may fail.

Qiao Zhi's luck is really bad.

If you remove the soy sauce, vinegar or sugar, there is no problem.

Salt is the main seasoning. Although Huainan cuisine is mainly sweet and sour, salt is still the basic seasoning that must be added to each dish.

Zhao Zai said sorry to Qiao Zhi in his heart.

It’s not that I refuse to take care of you, but that you are not lucky enough to have to travel for a day.

"What? He drew the banned salt?"

Mei Ling is a member of the organizing committee, so through her own men, you can know what happened on the scene.

Mei Ling focused on a scorer in Qiao Zhi's examination area. After he entered the venue, he would tell himself the news as soon as possible.

Unexpectedly it was a very bad news.

Although there is no salt, other seasonings can be used instead of salt. Although it is easier to control saltiness without salt, it is not the end of the world.

Qiao Zhi must have a chance!

Four people were rated and discussed.

"He chose fish sauce!"

"Yes, choosing fish sauce is a good way. Although salt is prohibited, it is allowed to select the salty taste brought by salt from the already salty seasoning."

"A pretty smart boy."

"The fish sauce has a strong fishy smell, but there are still sequelae. If handled improperly, it will make it difficult to get the dishes."

Fish sauce, also known as fish soy sauce, is a commonly used aquatic seasoning in southern Fujian cuisine and Southeast Asian cuisine. It is a very delicious juice obtained by using small fish and shrimp as raw materials, marinated, fermented, and refined. It has an amber color and a salty and umami flavor.

Chaoshan people also call this kind of fish sauce "sauce". The fish sauce has a salty and umami flavor, which people who are afraid of fishy will not be able to accept.

Like Huainan cuisine, this condiment is rarely used.

This is because of the different regional cultures. Not only are the ingredients different, but the methods of seasonings are also very different.

"Often people choose to use soy sauce to replace the salty flavor, but after adding too much soy sauce, the color will become very deep. Nowadays, it is a competition. The work not only needs to pay attention to the taste, but also needs to pay attention to the color." Mei Ling's colleague analyzed.

"I wonder what dish he would choose to cook, which made me a little curious." Mei Ling pointed her red lips and said in thought.

From the news from the stadium, some contestants unfortunately got the "forbidden salt". The four dishes made were either not good enough in color or were bland and difficult to swallow.

There were two Qilu cuisine masters present. Qilu cuisine has a heavier taste, and their cooking style adapts to the heavy salty taste.

If the dish tastes too light, the two judges are particularly sensitive.

Not long ago, there was an unlucky guy who only got 82 points, which was also the last score among 180 people.

Qiao Zhi has already started to process the ingredients!

"Are he going to make the Yangtze River Three Fresh?"

"That's right. Knife, anchovies, and pufferfish are the main raw materials for the Three Fresh Yangtze River. Today, we are the judges, and we are also the ones who give ourselves problems."

"Are you trying to eat puffer fish to the death? It's really exciting!"

The judges saw Qiao Zhi's thoughts and were shocked by his courage.

Swordfish have tender meat, refreshing, plump but not greasy, and is rich in protein, phospholipids and vitamins. Therefore, eating Swordfish can not only make you feel good, but also keep you healthy.

There are records in "Compendium of Materia Medica" that use knife fish to treat hemorrhoids and fistulas and replenish qi, and people often use knife fish as a way to replenish qi and promote blood circulation.

The shad is known as the "king of fish". As the saying goes, "The braised shad is fresh at both ends, and the steamed shad is lured to the gods."

As for pufferfish, it is famous, with the most special taste and taste. The fish skin with thorns is thick, sticky, plump and delicious, and melts in the mouth.

But pufferfish is naturally highly poisonous and is known as the most dangerous food. The "toxic pufferfish" is still on the fasting list in various places.

"Compendium of Materia Medica" records: "Pufferfish is poisonous", "although the taste is precious and beautiful, it will be damaged in the treatment and kill people for it."

However, the puffer fish that is exposed to on the dining table is mostly raised by humans, so it is no longer as toxic as wild. It is no longer so dangerous to be placed on the dining table for family banquets in Huainan.

The Three Fresh Yangtze River Fresh is also a representative dish of Huainan cuisine. The Jiangxian Banquet, which is mainly composed of these three kinds of Jiangxian, is also well-known.

Zhao Zai didn't say much, and he admired Qiao Zhi's agility in his heart.

It is very clever to choose fish sauce instead of salty flavor to make the Yangtze River Three Fresh.

Jiangxian originally had a fish fragrance. After adding fish sauce, as long as it is properly processed, the special fishy smell can be made into a fresh and fragrant smell.

Moreover, the three fresh fresh in the Yangtze River are mainly fresh and have very low requirements for saltiness. Even if Qiao Zhi can use salt, he doesn’t need to put too much in when making this dish.

Qiao Zhi was also very grateful. Fortunately, this was the final. There were many ingredients to choose from. If it were a workplace, there would be no salt, it would be a headache.

When using fish sauce, it is necessary to cover up the fishy smell. Without precious ingredients like the Three Fresh Yangtze River, the difficulty will increase greatly. You can only use various large ingredients to cover up neutralization. Instead, it will make the dishes feel that they are not pure enough after they are made.

More importantly, Qiao Zhi must implement the "Good Plan" in the first round.

He can't reveal too many trump cards.

Using complex seasoning methods is his important trump card and cannot be taken out in the first round.

Using high-end ingredients, classic dishes, and adding fish sauce to replace salt, even if you make a stunning feeling, it is normal to do it and it won’t make you look too prominent!

The judges were attracted by how Qiao Zhi handled the swordfish.

Use chopsticks to insert the fish gills from both sides into the fish belly, hold the chopsticks tightly with both hands, rotate them a few times, and pull them while turning, so that all the fish gills and internal organs are pulled out.

After removing the internal organs, use water to clean the blood in the fish's belly, and the washed knife fish is as complete as before.

Add scallion slices, ginger slices, and lard into the steamer for about 6 minutes. Pour the juice from the plate into the pot, thicken it, add a little fish sauce and season it and drizzle it on the knife fish.

Steamed knife fish just illustrates the famous saying, "The highest-end ingredients often only require the simplest cooking method."

The deliciousness and reputation of the sausage have been passed down since the Eastern Han Dynasty and have been tributes from generation to generation.

However, since the 1980s and 1990s, wild anchovies had basically become extinct. Nowadays, they are basically all eaten artificially. Anchovies are delicious and expensive because they have fat under their scales, so they are usually steamed with scales. If they are cooked with scales, they are an amateur.

The shad is strong by nature and rushes underwater, and it often breaks through the scales and dies. It has extremely poor oxygen resistance and dies when it comes out of the water. It is quite rare for fresh fish to be found.

So from the Ming Dynasty, every time the fishing flood was on the river, the Yima was waiting for the first net of the shad to come out of the water, and immediately sent it to the imperial city with ice.

"In June, the fish are covered with snow and the three thousand rivers are coming to Chang'an." After the government and the rich select and taste it, the fish market will dare to go public.

The sword technique Qiao Zhi showed when dealing with a shad was eye-catching.

Use a sharp-mouthed knife to dig off the gills, cut off the abdomen along the chest tip, and cut it into two pieces along the spine, each with half of the head and tail.

The level of precision is amazing, and at least ten years of knife skills are practiced.

I originally thought that Qiao Zhi was young and had poor basic skills, but now I have misunderstood.

However, what makes them feel most good is the skills and techniques of dealing with puffer fish.

There are three key elements for puffer fish to go from poisonous to non-toxic.

The first is to process fresh fish, the second is to cook the heat, and the third is to separate the utensils.

These three levels are all for the purpose of removing poison and preventing the spread of poison.

So more than ten years ago, the masters who burned puffer fish in Huainan were generally famous people.

If wealthy families want to have a puffer fish feast, they usually invite these masters to come to cook.

Before the master brings the puffer fish to the table, he will taste it himself. If he is fine, he will give it to the owner.

Cooking puffer fish is a dangerous job in itself.

Qiao Zhi separated all the skin, ribs, intestines, gills, ovaries, liver, and flesh. Each knife was extremely accurate to ensure that each part would not interfere with each other.

Scald the skin with boiling water, scrape off the white membrane, and clean it. Cut off the red tendons on the ribs, and use salt to remove the surface film. Use your thumb to pick the intestines and wash them off, and wrap the intestines around the gills. Use a rope to fasten the ovaries, hang them high in the air and dry them, and then cook them specially. Fresh ovaries are absolutely forbidden to eat.

The liver is also highly toxic.

Cut off the edges, wipe off the surface film, cut it into 5mm slices, wash the blood stains, and place it in a special container.

Because the hands have touched the liver, they also need to be cleaned repeatedly.

As for the isolated puffer fish meat, it is not only non-toxic, but also a top-notch delicacy.

Just by watching Qiao Zhi's method of dealing with puffer fish, you can confirm that this dish will definitely not have any hidden dangers.

Next is the cooking process.

Heat the pot, add soybean oil, scallion and ginger to stir-fry, then add puffer fish, add a large amount of white wine, pour in the broth, and then boil over high heat and then simmer until crispy.

In addition to these three dishes, there is also a vegetarian stir-fry called Red Soup and Espresso.

Seedling grass is one of the common vegetables in Huainan. It was called alfalfa in ancient times and was extremely rare in other places. Seedling grass has an inhibitory effect on tumors, can lower blood lipids, anticoagulation, prevent bleeding, and clear internal heat. It is a good vegetable for patients with diabetes and heart disease.

The seedling grass has a strong green flavor. After adding fish sauce, it will create a very special and delicious atmosphere.

Three river fresh, one seasonal vegetable.

If there is a bowl of rice at this moment, it will be a great blessing in life!
Chapter completed!