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2024《厨神争霸赛》热“辣”引爆 马中名厨拼厨艺较高低
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11/29/2024
八点最热报 | 雪隆姑苏慎忠行餐饮业公会和大马中国餐饮业协会联合主办的《厨神争霸赛》,今年就以“辣”作为主题,让两地的厨师们大展身手,各显神通。一起跟着镜头到现场走一趟!(主播:蔡心慧)
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00:00
Before watching the video, let me remind you that there is more content on the Hotpot website.
00:30
In the past, there was a competition between the Chinese Food Industry Association and the Chinese Food Industry Association of Malaysia.
00:35
This year, the theme is spicy food.
00:38
Let the chefs of the two countries show off their skills.
00:42
At the same time, the authorities also added the sword king treasure seat.
00:45
Let the two countries' famous chefs have a sword fight.
00:48
China and Malaysia players won respectively.
00:51
And yesterday's competition can be said to be a martial arts conference in time.
00:55
Let's go to the scene with the cameras of Huang Jieqi and Liu Shengming.
01:26
Three, two, one.
01:28
Hurry up.
01:29
Prepare the ingredients and heat the oil.
01:31
Some chefs directly choose to use spicy to present the dish.
01:34
Let the chili and hot oil collide in the pot.
01:42
Some choose to mix in local ingredients to retain the umami taste of the dish.
01:45
Today's dish is white pepper shrimp.
01:48
The feature is to use white pepper leaves to cook the fragrance.
01:52
Some chefs mix the spicy flavor into the dish in a silent way.
01:57
I hope to win the appreciation of the judges.
01:59
The main thing is to make the original pepper taste of the dish.
02:03
It's a little spicy.
02:05
So what's the difficulty of this dish?
02:07
The difficulty is to control the temperature of the oil.
02:11
Today, I'm going to make the palace spicy tofu once.
02:15
What's the difficulty of this dish?
02:18
The difficulty is to cut the tofu into thin slices.
02:23
Each piece of tofu has to be cut evenly.
02:26
It seems that this master is also ready to build the king of knives.
02:30
In order to show the magic of knife skills,
02:32
many chefs choose to use various kinds of fish as the main ingredients.
02:35
Let the fish sauce come 72 times.
02:37
The dish I prepared today is called Guoyan Chiwei fish.
02:41
This is a famous dish in China.
02:43
So I simply use this grass carp to make it into a four-taste shape.
02:47
In addition to the ingredients,
02:48
some chefs also present the delicate knife skills on the carving plate,
02:52
which makes the food more colorful and full of flavor.
02:54
I cut a piece of tofu into it.
02:57
I cut the tofu into chrysanthemums.
02:59
We carved a chrysanthemum out with a knife.
03:02
The time is 45 minutes.
03:04
When the time is up, the chefs must serve the dishes and let the judges evaluate the dishes.
03:07
It seems that this cooking competition will make the 18 judges nervous.
03:11
Both judges agreed when they accepted the interview at 8 o'clock.
03:15
To become a chef,
03:16
it is not enough to have a good taste of food.
03:19
The overall strength must be achieved.
03:21
The dishes served in the hall must be eye-catching and worth promoting
03:24
in order to be successful.
03:25
In fact, the chef must have a good experience.
03:28
Then the knife skills must be carefully prepared.
03:33
You want to eat the food as soon as you look at it.
03:36
The knife skills of the chef are very delicate.
03:39
The meat should be taken out.
03:42
Then put it on the plate.
03:44
The chef must use his brain to cook.
03:47
The chef must have comprehensive skills.
03:50
In terms of management, skills, seasoning, and spices,
03:54
he must be particularly good at cooking.
03:57
The Chinese people are friendly. The future is better.
04:00
Three, two, one.
04:06
In cooperation with the traditional dance performance of the multi-cultural elements of Dalian,
04:09
the Chinese ambassador Ouyang Yujing and the Minister of Tourism Zhang Qingxin
04:13
are honored guests for the award ceremony.
04:14
In the end, among the 50 contestants,
04:16
Liu Ming, a Chinese contestant,
04:18
became the final chef.
04:20
He won the grand prize with the dish of fish.
04:23
As for the winner of the golden knife,
04:25
Wang Shenghe, the chef of Dalian,
04:27
won the grand prize with the dish of fish.
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