The hostess announced the start of the competition, and Kong Fan began to process the ingredients.

As one of the three major official dishes, the Confucian banquet is selected from the recipes of the Confucian banquet, and there are many choices of three dishes and one soup at the level of the national banquet.

Kong Fan quickly chose four dishes, one product of eight treasures soup, scorched fish, fairy duck, and roasted double winter.

These four dishes are all the best of the Confucian banquet, and they are also the four dishes that I am good at.

Bazhen soup is stewed with three sets of soup and eight ingredients, and the three sets of Confucian soup are the special delicacy of Confucian cuisine, and are known as the best soups.

The dish is made from hens that have lived for decades, ducks that have just passed their lactation, and pork knuckles that almost flew into the sky.

In today's competition, time is limited, and the rules are to allow participating chefs to take out some ingredients appropriately, because the soup stock takes a long time, and it is also allowed to be used for take-out.

Kong Fan had already prepared three sets of soup, and it was valuable at the moment.

Yipin Bazhen soup not only has high requirements for ingredients, but also has to choose a purple clay pot with good sealing and easy soup flavor when choosing utensils.

Therefore, after the cooking of this dish is completed, it will form a sense of oppression in the visual effect.

Kong Bohou saw that Kong Fan's arrangement was orderly, and he bowed his head slightly, secretly relieved.

This apprentice was severely beaten yesterday, but I feel that his brain seems to have opened up, as if he has more rules and wisdom.

Kong Fan knew that there were many people staring at him below, and he also knew that there were many fans in his live broadcast room who were paying attention to his every move, so he paid special attention to his words and deeds.

Anyway, he is also a well-known Internet celebrity.

Overnight, I grew a lot. I can't live like before, muddy, unkempt, and shameless.

Kong Fan's movements were calm, but the efficiency was fast, and he began to prepare to make Jiao Yu fish.

The scorched fish is based on the soft fried fish, and the traditional Confucian cuisine uses mandarin fish, but freshwater fish is generally not used at state banquets, and silver cod needs to be used as the raw material instead.

Therefore, Kong Fan uses silver cod in the processing of this dish.

Kong Fan showed exquisite knife skills when dealing with silver cod, cutting the meat of silver cod into lychee flower knives, frying them first and then boiling them, and the technique was skillful, making people feel dazzled.

Suo Zhi couldn't help but admire: "Kong Fan's performance today is amazing, showing off his sword skills." ”

Kong Bohou said proudly: "People grow under pressure, and Qiao Zhi brought him pressure, so he played exceptionally today." ”

As for Kong Fan's third dish, it is fairy duck.

According to legend, fairy duck was a famous dish of Confucius in the Ming Dynasty.

This dish is complex and demanding, and the steaming time is long, and it needs to be served immediately after steaming to maintain the umami flavor.

In order to accurately grasp the steaming time, the chef uses the method of "burning incense timing", starting to light the incense before the duck is steamed, and a total of three incense sticks are burned to make a dish.

This method is praised for the people of the near branch of the Kong family to eat this dish, and think that burning incense to make dishes is like worshiping the gods, and then called this dish "fairy duck".

After Kong Fan processed the duck, he inserted three incense sticks next to it, and floated with the scent of sandalwood, and the stove was like being in a fairyland, producing a strong sense of ritual.

The preparation of the first three dishes is done, Kong Fan is just right at the right time, and the cooking is cooked and cooked. When the oil temperature in the pot reaches seven or eight hot, he puts bamboo shoots and mushrooms in the pot, stir-fry a few times after seasoning, add fresh soup, boil over medium heat, change to low heat to boil thoroughly into the flavor, and finally thicken with a strong fire, pour sesame oil out of the pot and put it on the plate.

Kong Fan improved this dish, choosing a bright and blind little gourd as a bowl-shaped container for bamboo shoots and shiitake mushrooms, plus a turquoise side dish, placed on a white jade plate, with a beautiful and vivid shape.

Kong Fan's skillful operation also attracted the admiration of the judges and the audience.

Suo Zhi couldn't help but admire: "Brother Bohou, Kong Fan's intensive research on Confucian cuisine has reached the realm where blue is better than blue. ”

Kong Bohou smiled with satisfaction: "Kong Fan's biggest advantage is that he can take the knowledge I taught him, tirelessly practice training, practice makes perfect, and he can already be called the master of Confucian cuisine." Although I have many disciples under my name, many of whom are more talented than him, Kong Fan is the disciple I am most satisfied with. ”

Xi Tianlei was silent beside him, Sun Shichao couldn't enter the finals, and the blow to him was actually a bit big.

Seeing other people's apprentices show off like this, I feel so uncomfortable.

Kong Fan's performance is surprising, I haven't seen him for a year, Kong Fan's progress is great, his cooking skills are not luxurious and dazzling, but every step is very solid, although the dishes are not completely baked, but everyone knows that there is absolutely no problem with the dishes he cooks.

For a banquet of this level like a state banquet, Kong Fan's down-to-earth style can make people feel at ease, and there is no need to worry about what will happen to him.

In addition to Kong Fan, the videographer also gave the only female chef - Charlene a lot of shots.

Charlene is proficient in Bashu cuisine.

Although Bashu cuisine is spicy to everyone, it also has a delicate and delicate side, such as the most classic is the famous dish of the state banquet - boiling water cabbage, which is the main dish prepared by Charlene today.

There are strict regulations on the part of the ingredients selected for this dish, and the cabbage that can pinch out the water is three and a half inches high, the leaf green flesh is thick, and the cabbage state is removed to leave only the three-leaf tender heart. Remove the fascia of choy sum to prevent tooth stuffing, blanch and soak in ice water to remove odors, then squeeze out excess water and put it in a bowl.

The soul of boiled cabbage is in the "water", and the soup is made from a variety of ingredients. The addition of ham, chicken, duck and elbow meat makes the soup delicious, fresh and fragrant.

In the process of boiling the soup, Charlene showed a detail, taking pure lean meat and chopping it into minced meat, blanching the minced meat to remove impurities and then pouring it into the soup, boiling over low heat, at this time, the impurities in the soup will be adsorbed on the minced meat, and the soup will become brighter and brighter, and finally slightly brown.

In addition to boiling cabbage, Charlene's second dish is called camphor tea duck, which is also a long-famous state banquet dish.

In the process of plating, Charlene showed the aesthetics of women, with elegant porcelain, used sauce to outline a picture of a palace maid with a graceful painting style, and piled up the cut camphor tea duck into a rockery shape.

In addition, Charlene also prepared two state banquet Shu dishes: chicken bean curd and kung pao chicken.

Xi Tianlei saw that Xia Lin had perfectly moved Bashu cuisine to the conference, and he cherished his talent in his heart, and praised: "This Charlene is very good, although Bashu cuisine is at a disadvantage in the state banquet, but he still specially selected a combination of three dishes and one soup." ”

Kong Bo said with a thick chin: "From her cooking movements, you can appreciate a kind of beauty, and this beauty is also very important for cooking." Foreign counterparts elevate cooking to the level of art, including the process of cooking, whether it can bring beauty. ”

Xi Tianlei smiled: "That's right, for this point, you must give Charlene extra points." ”

Sitting under the stage, Tang Qi glanced at Mei Ling and said with a smile: "This Charlene, are you interested?"

Mei Ling was slightly stunned, and said in astonishment: "Scared me, why do you ask so ambiguously?"

Tang Qi reacted and said angrily: "You are a woman, let me ask you, of course, it is not the interest of men and women, but from a professional point of view, does she have potential?"

Mei Ling was silent for a few seconds, "Xia Lin can stand out from the pile of men, her strength and talent don't need to be questioned, if she is interested, I am willing to introduce her to Qiao Zhi and include her in the Qiao Gang Chef God Training Program!"

Tang Qi's eyes showed a touch of sentimentality: "Okay, after the event is over, I will discuss it with her."

Her life experience is a bit like Qiao Zhi's female disciple Megumi Kitaoka, and the road of cooking is more difficult than Megumi Kitaoka.

Charlene's father, a top culinary master, was orphaned more than 20 years ago when she and his wife were in a car accident while traveling.

Charlene and her grandparents depended on each other, and after graduating from junior high school, Charlene entered a secondary school to learn cooking. Xia Lin's father's mentor, Mr. Deng Kuo, felt that Xia Lin was a material to be made, so he asked his disciple Cao Xingyun to take Xia Lin as an apprentice and pass on his skills to Xia Lin. When Mr. Deng passed away three years ago, he introduced Charlene to me from his hospital bed, hoping that I could take care of her.

When I introduced her to the association, I had already touched her bottom and knew that she was very strong, but I didn't expect her performance to be so amazing. She also participated in the food tasting conference last year, when the ranking was about eighteen, this year, the progress is obvious, Deng Lao and her father must be relieved if there is a spirit in the sky. ”

It is an eternal truth that the children of the poor are in charge of the family at an early age.

Especially now that the economy in China is getting better, most of the people who are engaged in the chef industry have poor family conditions, if the family conditions are good, who will let their children become a chef?

Mei Ling didn't expect Tang Qi to introduce Xia Lin to such a good top chef to herself.

To be precise, it was introduced to Qiao Zhi.

At the beginning, Qiao Zhi wanted to recruit Tang Qi to join the Qiao gang leader, in fact, it was to use Tang Qi's network resources to bring a steady stream of culinary talents to the Qiao gang leader.

Tang Qi is now one of the shareholders of Qiao's gang leader, and of course he knows what his responsibilities are.

There are so many judges here, and many of them come with responsibilities, such as Kong Bohou is behind the powerful Lufu Group, he is the former head chef of the Lufu Group, and now he still serves as an honorary advisor and one of the shareholders.

If you find a good seedling suitable for cultivation among these young chefs, of course, you will help your owner to actively fight for it and persuade him to join the Lufu Group.

Charlene is the biggest dark horse that has emerged at this conference, and at least three or four of the judges are interested in her and are willing to extend an olive branch.

It's just that those people didn't expect that Xia Lin was secretly arranged by Tang Qi to Qiao Gang Leader.

With a silent face, Mei Ling was still quite happy in her heart.

If Qiao Zhi knew the news, he would definitely be happy in his heart.

I didn't expect this trip to Yanjing to have unexpected joy.