It was Chef Guo, who failed in the handling of the flavor, almost did not get a taste score, and only got ten stars, which was rewarded for his new idea.

He and Chef Li have similar ideas, using a peculiar appearance to arouse the curiosity of diners, Chef Li made duck blood and duck offal in the shape of a chocolate cake, and Chef Guo referred to the concept of molecular cuisine, the thing on the plate that looks like strawberries is actually a fish slurry cake, it looks like corn, it is actually a vegetable egg roll, and he made a vegetable basket, in which every food is camouflaged.

Molecular cuisine is like this, everything is broken into pieces and reassembled, but unfortunately the program team can't provide molecular cooking machines, and international restaurants are traditional restaurants, which neither provide nor need molecular cuisine.

Chef Guo just used this concept, but he put too much thought into the appearance, ignoring the taste in order to achieve the point of vividness.

Most of the contents of the whole vegetable basket are not very tasty, and the seasonings and raw materials used for dyeing are not particularly compatible.

Considering that Chef Guo is still young and inexperienced, the five judges did not speak too badly.

When it finally arrived at Liu Qianqian, she brought her dishes to the table and lifted the lid.

On the plate were slices of lamb of almost the same size, each about ten centimeters long and five centimeters wide, neatly stacked on the plate, like buttoned meat, and half of the lamb was drizzled with a pale yellow and green sauce.

Liu Qianqian said: "This dish is called Nanban mutton, because the method is similar to Nanban chicken, but it is replaced with mutton, and the mutton is very good, in order not to destroy its taste, I only boiled it with salted water, that is, the practice of hand-grasping mutton, and the core of this dish is on these tartar sauces." ”

She divided the dishes and served them to the judges.

Qi Feiyang seemed to want to say something, and Liu Qianqian could guess that compared to the previous chefs' efforts in appearance, her dish was quite back to basics, and the combination of mutton and tartar sauce may be rare in her country, but it is not too unexpected.

However, mutton can't be cooled, and the common sense of eating it while it's hot still made Qi Feiyang give up talking first, and picked up a piece of mutton, the lower part of the mutton has been covered with tartar sauce, after he put the mutton in his mouth, he only chewed it twice, and felt a strong spicy taste coming to his face: "Hmm!"

Instinct let him continue to chew, after a few bites, this spicy taste is accompanied by a fresh sour taste and an indescribable pure fragrance diffused in the mouth, after swallowing, the taste seems to dissipate faintly, leaving only the spicy feeling, which makes people still unsatisfied, and wants to take another bite, fortunately, there is still on the plate, Liu Qianqian has made a lot of it, after all, the taste of meat and vegetables is also a part, considering that if the judges feel that a piece of mutton is less, they can eat two or three slices at a time, and Qi Feiyang does this, so that the meat juice is more, and the sauce can stay in the mouth for a longer time.

Liu Qianqian's dishes are always like this, making people want to eat and want to eat, there is no complicated idea, just just want to eat, and then eat a bite after a bite.

This is talent, Qi Feiyang knows, she almost instinctively controls the taste, everything is just right and delicious, if the spicy taste is a little heavier, the whole sauce will be out of balance, how can it be so just? Qi Feiyang is also a little confused, he has been in the chef industry for decades, and he has been concentrating on studying cooking for so long,' Ancestors appreciate food and eat' is a phrase often said by craftsmen like them, whether this kind of industry can be done, it is very important whether the hands and tongue are dexterous, he has also taken apprentices and taught students, but like Liu Qianqian, there is indeed only such one.

Qi Feiyang even felt a trace of jealousy in his heart for a moment.

He doesn't have this level of talent, he relies more on experience, and Liu Qianqian relies on instinct. E-book house

He put down his chopsticks and glanced at the others, and an indescribable expression appeared on Yang Shulin's face, in comparison, Bao Yongchang seemed much calmer, Ge Jun and Liu Xiangjun were farther away, although they couldn't see their expressions clearly, but the plates on the judges' table were empty.

Qi Feiyang coughed lightly, took a sip of tea, and said: "First of all, in terms of creativity, it is slightly inferior, the mutton and tata sauce are not a brilliant design, of course, it is not bad, and the presentation makes people very appetizing." ”

Liu Qianqian nodded, Qi Feiyang said very pertinently, she can do more advanced design, in terms of knife work and carving, she will not lose to Chef Leng: "The quality of mutton is very good, if it is too complicated, I think it will cause the loss of flavor." ”

Qi Feiyang nodded: "It is understandable that when the ingredients are good enough, it is basic common sense to maintain its original flavor as much as possible." ”

And he said, "I will give ...... Hmmm......"

He hesitated a little, this sauce was too brilliant, and the overall presentation and design were too unbrilliant, he thought about it and asked, "What's in the tartar sauce?"

"All the side dishes I could get were lettuce, sweet potatoes, lemons, peas and wattle," Liu said. ”

"So this taste ......" Qi Feiyang guessed it, but he was still a little surprised in his heart, "Is it made by the ratio of these five ingredients?"

"Well," Liu Qianqian said, "I tried it for an hour before I found the perfect taste." ”

In order to maintain tenderness, you don't need to cook the meat for too long, as long as the blood is removed, it can already be cooked.

Liu Qianqian first constructed the general taste of these ingredients in her mind, the peas had some fishy smell of beans but not heavy, and the taste of raw sweet potatoes was also very light, with a hint of sweetness - she didn't use cooked sweet potatoes, the sweetness was too heavy to keep the balance - lettuce provided a fresh flavor, and the combination of these three was enough to reduce the spiciness of the two wattles and the acidity of the lemons, as long as she got the proportions right.

So for more than an hour left, there is only one thing left for Liu Qianqian to do, divide the five kinds of ingredients that have been pureed into different proportions and taste them one by one, she used notes and kitchen scales to ensure that the proportions are accurate, for later use, this tartar sauce can not be solved with a little' or 'an appropriate amount', the difference of 'a little' is enough to destroy its balance and make a certain taste too strong.

Qi Feiyang opened his mouth, but in the end he didn't say much: "Give you three stars, the taste is perfect, but there is still innovation in the postgraduate examination today, in this regard, this dish cannot be said to be qualified, of course, there is no problem with the taste, it deserves three stars." ”

After Qi Feiyang finished speaking, it was Yang Shulin's turn, and Yang Shulin looked at Liu Qianqian and sighed.

Liu Qianqian was almost keenly aware of the meaning of this sigh.

Poplar had sighed like this many times in front of her, in those hours when she had politely turned down the job.