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Pig and Pig (2)

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It was not surprising now that I recalled the 8-point recipe. The restrictions of the recipe were just two. Write pigs and burn them. In fact, considering that there is no pig dish that can be cooked without fire, it was eventually to recall the recipe for pig cooking.

And I have been staying at the Grand Chef House and have seen more than a dozen, maybe a hundred, dishes related to pigs. Even so, it was the chefs who were filtering and filtering all over the country. Even an amateur was not one or two from them. If such knowledge is piled up in the head, and it is not possible to get 8 points, it is rather strange.

But it was not over because the recipe was 8 points. When we say only recipe, we were able to know even if it was 10 point. If you hear the explanation to the other party, it will be over. However, it was a different story to extract 100%of the recipe's taste completely. Three dishes in two hours. If you do not make mistakes, you have to calculate the cooking process in advance.

We had to set the time zone as perfect as possible. It was not such a difficult condition. Pork ribs were made with sauce made in advance, and meatballs did not need much cooking time originally. Inevitably, the most time to invest was inevitably a dyspepsia.

"……Did you already think? "

Kaya was clapping his fingers for an impression, and he looked at him gently and asked. Cho Min-joon answered with a relaxed face.

"Well, is not it difficult?"

"……No way. "

Kaya glanced again and twisted his fingers. He pushed again.

"Can not I get a recipe?"

"No, I get too much. I do not know what to choose. "

"Do not go there, do not chat."

Emily looked at the two of them and tried hard. Kaya squinted his lips and twisted his fingers again. She was not particularly slow. Not many other participants showed signs of recycling already.

'I was so quick … … ? '

At first, it was not like this. Maybe it was a problem of conviction. Others think of a good recipe but it will be hard to judge whether it will work really well. They did not have a system to score recipes. However, Cho did not have to worry about it at all. So I was able to be nervous. The judges send anxious eyes.

"Minjun. Are you already finished? "

"Yes."

"You check a little more. The recipe that I thought was perfect might have completely different results in reality. Just as there are dishes that make a celestial taste in a recipe that is soooooooooooooooooooooooooous. "

"Yes, I am checking."

Cho Min-joon smiled slowly and answered. Alan opened his mouth to see if something was wrong, and then he asked again. When I think about it, the recipes of Cho Min-joon have never been so bogus. I did not seem to be particularly proud of today.

"……I believe. "

After all, what Alan could say was that much. Cho Min-joon quietly released his fingers. The higher the cooking score, the higher the degree of difficulty. I was stupid for a while, and I was at risk of missing the timing to bring back the flavor.

Not to mention the deep flesh and meatballs to go through the frying process, and the pork ribs were also a problem. He was going to burn the pork ribs now. He was less difficult than Kaya's grilled eel but he was not as good as yaki yaki. It was a mission that had to be more concentrated than ever.

Time has passed. Joseph watched the watch quietly, and announced the beginning of the mission with clear pronunciation.

Get started

Participants turned to the pantry. The first thing Cho Min-joon got was pork. Ribs for pork ribs, pork ribs for meatballs and ribs for pork ribs. In addition, I had to pick dry red wine, onions, potatoes and herbs. Though the ingredients were as much as the three dishes, Cho Min-joon did not spend much time choosing the ingredients.

'Freshness 73%, 81%, 91%… … Oh, there you are. 97%But the quality is on. '

It was also different from picking one potato. Others had to look at it or look at the color or appearance, but Cho Min-joon had a quick look at the system window. There was a difference from there. Anderson, who was educated in gifted education from a young age, was also at such a high pace that it was hard to compare even Kaya, who had seen countless crops in the market. In fact, when the two baskets were about half full, Cho Min-joon was already preparing food in front of the countertop.

The judges approached and looked at the materials and was not surprised. Joseph looked at the potatoes and onions and opened his mouth.

"I thought it was a good feeling a few times, but I really like the ingredients quickly. All the ingredients you choose are top quality. They're fresh, well-fed. Do you have any know-how? "

"I do not know anything about it, and I just like my eyes."

"……It is an enviable sight. I think it would be a little tough to even pick me up so quickly. "

As much as the person who spoke it was Joseph, it was a clear tribute above all. Cho Min-joon smiled and laid three pots on the stove. The first pot contained onions, green onion, cinnamon, ginger, garlic, salt and sake. The pork belly was water to life. The second pot was pumpkin, onion, carrots, and green onion. It was vegetable broth for meatballs. The remaining one follows canola oil to fry pork belly. The characteristic of the Hong Kong-style cormorant was that it fried briefly before boiled pork.

Cho Min – joon was the first to pork ribs. As ribs and flesh are attached to it, it was quite a skill to separate the bones while not harming the texture. Cho Min-joon slowly cut back the texture to a thickness of less than 5mm. It may not seem particularly difficult, but it was a very difficult task. We had to uniformly adjust its thickness in all aspects of lean meat.

The pork ribs had a degree of tenderness of about 75%. If you do not do this properly, you may not have been well cooked on one side and over cooked on the other. So Joe Min-joon's eyes without double eyelids were sharper and sharper than usual.

The kitchen knife calmed down quickly and quickly. It was not the end of the blade that had a tremendous momentum. It was like rubbing the skin with a soft touch, rather like sharing the skin with the lover. But every time I did it, it was easily cut off easily. Of course, unlike the way it looks, there really is no need to worry about the fact that you need a lot of concentration.

'You've really grown a lot.'

Joseph thought quietly looking at Cho 's sword. There was qualification and only two months. In the meantime, however, Cho Min-joon was short of his time. No, it was a fairly fast pace to describe it as a sideways movement.

'He certainly has talent.'

Although Cho Min-joon was blindfolded by the system, he did not look at himself, but when he looked at others, Cho Min-joon was a chef who was already talented enough by himself. Cutting is not done simply by knowing that you can move your hands. I had to understand the material and feel it. It was ambiguous, but it was in the area that could only be expressed.

And he was seen in Joseph 's eyes. The fact that Cho Min-joon can not even compare with two months ago has improved his understanding of cooking. In the recipe, the cutlery, and even the order of cooking, everything was clearly felt. Of course, this is the situation. Good cooks were constantly excited by the side, and once in a week they had to hit the missions with all their might. Without growth in such a situation, it would also be strange. But even considering that, Cho's growth rate was very fast.

It was hard to say genius. The exciting word was a word for someone like Kaya, basically Joseph did not like to put the word "genius" in front of a chef. I feel like my life has been betrayed. But in any field, talent was something that existed. And Joe Min-joon belonged to one of the most talented people he saw. Even without seeing that it is absolute taste.

Allan already heard that Emily offered him a gourmet way. Joseph thought it was a terrible proposition. Cho Min-joon was definitely a talented person in the history of cooking. There was nothing like that if he ended his life by evaluating other people, not his own.

Even though Joseph was so intense, Cho did not notice at all. He had pork ribs with sauce made from ginger, cloves of garlic, barbecue sauce and soy sauce, and red wine mixed with sugar and lemon juice.

The next thing was to bite the pork belly. After splashing the juicy juice over the surface, boil it, boil it with the sauce and then wrap it in a wrap and steam it. With that, the Hong Kong-style dormitory was completed. Cho Min-joon put the muscle into the oil that started to boil, and immediately began to chop the pork for meatballs.

Shoulders This area, also called the shoulder sirloin, was not the area with a muscular and fibrous texture and good texture. It is usually a long-boiled, thinly sliced food with a lot of sauces and sauces. Of course, if you are going to use it as a meatball, it is not as good as this. Because it was better to have less fat as meat for meatballs.

If you are not proficient in meat, it was a difficult task that only took a few minutes. Someone might just think about knocking it down and cutting it off, but it was not that easy to break fiber when you lowered a knife. If we were not conscious of the force, the angle, and the texture of the meat, the work would have to endlessly slow down.

However, Cho 's hand was quick. By the time the pork ribs were ripe to the desired level, they had already mixed minced meat and minced dill. It was a great deal to have finished the meat dough for a few minutes when the surface of the pork belly in the oil did not ripe. Cho Min-joon once put the pork belly in a boiling water pot. At that time, the judges came in front of Cho Min-joon's countertop and opened his mouth.

"Minjun, time is not in half already. Can you finish everything? "

"Yes, it is calculated."

"I looked at the flesh after frying, and then it boiled …… Do you think you can save the rough texture of the outer surface of the muscle? "

"I'm going to cook in Hong Kong style. I will produce a texture that is chewy and chewy on the outside, rather than the existing hard flesh of the inside, which is hard and chewy on the outside.

"……Hong Kong style. Very Well. Do it well. "

During the time the judges were present, Cho Min-joon did not even mention them once. It was also meant to concentrate so much that every moment was a series of tension. But it was fun. I feel like this breathtaking moment is really conquering the dish. … .

Cho 's mouth was pulled all the way. Garlic, red pepper, octagonal, ginger roasted oil, along with the oyster sauce, gyeoljangju, soy sauce and sugar were dropped. It was a perfectly scaled source without any errors. He sliced the boiled pork belly thinly like a pork belly, and put a pork chop between the pork belly. After putting the sauce over it and wrapping it in a lap, it went straight into the steamer.

The time remained just over forty minutes. I put one paprika on the flame. I mixed bread crumbs and fresh cream with pre-cooked meat dough, then sprinkled with salt and pepper. You drew the dough into a circle, and I felt something different from the past. It was because of the baking practice and the making of dough for a long time. It was certainly easy to catch a shape when making catfish balls.

'……Was this easy? "

It was such a question. But there was no time to fall into the trap. Cho put on oil in a frying pan and carefully brewed meatballs. It was time for the boiled potato broth to appear when the outer surface was searched and the deep brown color was formed. Cho poured the broth into the frying pan, covered the lid, and breathed his breath.

The next procedure was simple. I peeled off the burnt portion of the paprika baked with a flour, cut it in the shape of a ferry, and put it on a bowl. When the vegetable broth sucked up, it sparkled with red wine, lightly flambeared, and put the finished meatballs on top of the paprika one by one.

The source was simple. I turned off the frying pan that cooked the meatballs, then sprinkled sugar, wine, balsamic vinegar, and took it out. It was finished by sprinkling it on a meatball like a spoon. The score is … … .

'8 points.'

A light smile stood on Cho 's mouth. It was a difficult process, but the results were good and I was happy. I was happy that I was able to reproduce the 8 points that seemed so far away.

Cho had a short break. For the best texture, it was best to finish the pork ribs just before the examination. About ten minutes later, Cho Min-joon pulled the flesh from the steamer and plated it over the plate. He also had the same score as he expected. I wanted to have a smile in Cho 's mouth, but soon his mouth was tight and hard again.

The only remaining thing was pork ribs. And, surprisingly, it was also the simplest and most difficult menu. The others were just complicated, but the pork ribs could not seem a bit atypical because of the burns. Perhaps he could see that his skill was obscured by whether or not he could get 8 points in this dish.

Cho Min-joon raised a pork rib over a grill. Flame. The most difficult cooking method associated with fire. It would not be hard to think that it would be hard to bake on charcoal or straw, but it was not easy to bake meat on a strong fire without burning the sauce. If you have to keep juicy, how about you?

Of course, the situation was a little better than the eel that Kaya did. Pork was a less sensitive ingredient compared to fish. But,

On the burner, the flames burned reddish, sometimes blue. Cho Min-joon bites his lips. I was nervous enough to sweat my hands. If I failed this now, no matter how good the other dishes were, it was meaningless. But it was a challenge to overcome. The grill rises above the flames.

The flames were alive. It is not a word for a typical expression. It was really alive. I chased the gravy and the sauce on the outside of the meat, and tried to disguise myself. Every time I tried to move the grill, Cho Min-joon could not blink. Behind the odor was a thick smoke, which caused him to cough up to the throat, but he pressed on. It was literally a breathless struggle.

There were two things that helped him persevere. The meat was baked in a spicy, flavored aroma with hot spices, and a pleasant brown color, ripe with no burnt marks. With the mother's feeling of giving birth to a child, Cho Min-joon has overcome all the difficulties. Smoke, heat, and fear.

At the end of that fear, the result that came back when the grill was lifted was extremely simple.

[I bake perfectly the recipe pork rib with skillless technology.]

[Concentration, skill, experience, sensation, and so on, the level of cooking has changed!]

[The cooking level has risen!]

Pig and Pig (2)

God of Cooking

Pig and Pig (2)

Pig and Pig (2)

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