If you want to succeed, you have to be bold and thick-skinned.

Du Xingwu knew he was facing an unprecedented opportunity.

sent fruits to Guo Zhiyong and Chen Daolin, in order to establish a good relationship with the two.

Guo Zhiyong welcomed Du Xingwu in, glanced at the fruit mixed with two bottles of expensive foreign wine, and knew that he was not here purely to greet himself.

Du Xingwu saw that Chen Daolin was facing the laptop, typing the keyboard frantically, and said with a smile: "It seems that the two of you are very busy, so I won't bother." ”

Guo Zhiyong called Du Xingwu with a smile, "Mr. Du, what are you doing in such a hurry?" I just have something I want to talk to you about. ”

Du Xingwu was slightly stunned, and saw Guo Zhiyong holding a note and sitting on the sofa opposite, Chen Daolin glanced up at Du Xingwu, with a kind smile on his face.

"I don't know what to order?" Du Xingwu asked.

"I have a special relationship with Xiao Chen, and many things are difficult to come forward. In the next few days, the final results of the King Chef competition will be final, and you know what we do, so we need a spokesperson to help us run some things. I don't know if there is a suitable candidate for Du?" Guo Zhiyong tapped the note with his finger and pressed it on the table.

Curious about what was written on the note, Du Xingwu showed a blank look on his face, and sighed: "Dr. Guo, I don't know what is going on?"

Guo Zhiyong smiled, knowing that Du Xingwu was pretending to be stupid, "The spinach platform will open a handicap for the finals of the King of Chef Competition, and if you can guess the handicap, you will have a chance to make a lot of money." Xiao Chen and I are actuaries, and we are the objects of strict control on the spinach platform, so even if we can guess one or two, we can't participate. We need a surrogate now. ”

Du Xingwu suddenly realized, excited in his heart, and tried his best to control his emotions, "Oh, I understand. It's a pity that there are no suitable candidates around me, and there are many people who are willing to do this, but the key is to be trustworthy. ”

"Yes, you're the right person. Guo Zhiyong pointed at Du Xingwu and said happily, "I hit it off with you at first sight, and I feel very close to you." Xiao Chen and I scraped together 8 million, and if you are interested in scraping together 2 million, then let's make 10 million together to play. The profit of 10 million will be divided equally between the three of us, and as for the results in this note, we can also give it to you at that time. ”

Du Xingwu's eyes widened, but he didn't expect joy to fall from the sky.

He originally had a plan to see if he could follow Guo Zhiyong and them to make a windfall.

But that's what someone else has to do with you.

Guo Zhiyong and Jin Peixuan were money transactions, and they had nothing to do with him.

Guo Zhiyong's plan is also reasonable, if he is willing to come up with two million yuan and make up 10 million yuan, then he will become a partner.

But, two million! He didn't have that much money! Originally, he planned to scrape together 500,000 yuan to test the water.

"Xiao Du, you have to seize this once-in-a-lifetime opportunity. Xiao Chen and I travel around the world every year, and we encounter more than one opportunity, and this is just the first pot of gold. As long as we establish the foundation of trust this time, it will be a stable cooperative relationship in the future. ”

Guo Zhiyong's implication is that he will take Du Xingwu to make a fortune in the future.

Du Xingwu hesitated in his heart, two million is an astronomical amount for a person who has just graduated for a few months.

His family is good, and his father must have so much money in his hands, but his father's personality has always been rigid.

Usually investing in a fund, it is also extremely cautious, like this kind of harvesting leeks with the help of spinach platform, he is not familiar with it at all, and he will never believe it.

10 million is invested, and the rate of return is 10 times, which means that you can get 30 million.

With two million to fight for thirty million, Du Xingwu felt that he had to try.

"Thanks to Dr. Guo, who looked up to me and gave me two days, I got the money together

Here you go. Du Xingwu smiled all over his face.

"Well, time waits for no one. It takes two days at most before you have to stop betting. Guo Zhiyong said.

Du Xingwu sighed, gritted his teeth and said, "I know." ”

Guo Zhiyong smiled and pushed the note to Du Xingwu, "This is my prediction for the top ten in the King of Chef Competition." Don't be in a hurry to open it now, wait until the results come out in the evening, and then see what the actuarial level of Xiao Chen and I is!"

If you want to be convincing, you first have to show a little bit of skill.

Du Xingwu left with mixed feelings.

Guo Zhiyong took out the foreign wine from the fruit basket, unscrewed the cap, found the glass, and said to Chen Daolin: "Do you want a little?"

Chen Daolin shook his head and smiled: "Teacher, I still have a lot of things to do, and if I drink too much, I can't do some important things at hand." ”

"You're just too serious. We've done so much preparation before, and it's imperative that we get it this time. Guo Zhiyong smiled proudly.

"Why did you choose Du Xingwu?" Chen Daolin stopped typing on the keyboard, puzzled, "That guy doesn't seem to have the right mind." ”

"Do our business, choose a dog, just be loyal, why choose a good heart?" Guo Zhiyong smiled faintly, "Du Xingwu is very young, with a sleek personality, and the key is very greedy. We only need to take advantage of his greed, and we can control him to do things for us forever. ”

"Sure enough, the teacher is still smart!" Chen Daolin held up the frame of his glasses, he was not very old, but his eyes were also poisonous. ......

The first dish prepared by Qiao Zhi, called Soft Pocket Yellow Eel, is a very prestigious dish in Huainan cuisine.

Yellow eel is also called long fish in many places in Huainan. The two Huai cooks are good at using eel as the main ingredient to cook a feast, which is called: "Two Huai Long Fish Banquet". There are as many as 108 kinds of long fish seats, and the dishes are stacked on top of each other, and the taste is different.

The soft long fish is a famous dish in the long fish table.

In the tenth year of Guangxu in the Qing Dynasty, Zuo Zongtang, the governor of Liangjiang, inspected the flood of the Huai River in Yuntiguan, and stationed in Huai'an Mansion, and the Huai'an prefect specially invited the chef from Cheqiao to make a soft long fish for Zuo to taste. Under the recommendation of Zuo Zongtang, as one of the tributes of Huai'an Mansion, Jin Jing congratulated Cixi on her 70th birthday.

Qiao Zhi chose this dish with his own considerations.

In this kind of competition, you must choose classic dishes when choosing dishes.

The classic dishes are not easy to make, and the judges are not only excellent cooks, but also experienced diners.

They have tasted the craftsmanship of top celebrity chefs, especially classic dishes, and they will be very familiar with them even if they are not Huainan chefs.

Unless you can beat those national chefs, it will be difficult to get a high score.

Qiao Zhi's face sank like water, his skills were dexterous, and he exuded a sense of sophistication.

The sharp-eyed judges saw the details of Qiao Zhi's operation, and were slightly stunned, "Ancient method?"

Nowadays, when chefs cook soft pocket yellow eel, they will generally put the live fish directly into the pot to prevent the live fish from slipping away, and will cover it with a pot lid. When the yellow eel opens, pinch the back meat in two from the middle.

Qiao Zhi used the ancient method when dealing with yellow eels.

He found a piece of gauze, tied the live yellow eel in it, put it in a pot of boiling water with green onions, ginger, salt, and vinegar, and fished it out when the body was curled and the mouth was open, and then used a sharp knife to remove all the meat near the back.

As for the meat of fish maw and fish tail, they are all discarded, and the loin is the best part of the eel.

Although this method is more complicated, under Qiao Zhi's operation, it seems to be a leisurely stroll.

With this detail, the judges had a good impression of Qiao Zhi, and secretly screamed pity.

If it weren't for Deng Daxian and Shi

River, I'm afraid he also has a chance to make it to the final.

The soft pocket yellow eel is relatively simple in materials, mainly to control the heat and force out the original flavor of the yellow eel.

Although the range hood is turned on to the maximum, there is still a slight aroma, which provokes people nowadays to look sideways at Qiao Zhi from time to time.

Qiao Zhi then began to prepare the ingredients for the second course.

More than a dozen bullfrogs were selected.

Slaughter and wash the bullfrog, remove the bones and chop the meat into a puree, and mix with shredded green onions, minced ginger, salt and egg whites to taste.

Wait for the water in the pot to boil, knead the meat puree into balls and put it into the water, wait until it boils, remove it, and put it on a plate.

In addition, peel the other bullfrogs, coat them with soy sauce, coat them in dry starch, and fry them in a pan until golden brown.

Finally, in the use of lard, pepper, minced garlic, ginger slices, etc., the golden bullfrog, stir-fry and season, thicken the water starch, drizzle sesame oil, and remove the meatballs.

The judge's eyes lit up and he silently said, "Golden Toad Playing Beads?"

The traditional recipe Jin Toad plays with pearls should be used as a field chicken, and Qiao Zhi uses the common ingredient bullfrog as a substitute.

Whether Qiao Zhi is removing meat or peeling, he uses extremely delicate knife skills when making this dish.

Unlike the big opening and closing carved by Shi He, Qiao Zhi showed a scalpel-like finesse.

The knife surface passes through the gaps between the skin and flesh, and the seams are tightly fitted, delicate and delicate.

It only took a few breaths before the bullfrog was skinned.

If you carefully study the skin or skeleton of the bullfrog, there is not a trace of excess fat stuck to it.

Shi He's knife technique is gorgeous, but in terms of fineness, I am afraid it is not as good as Qiao Zhi.

The layman looks at the bustle, and the insider looks at the doorway.

Always pay attention to Qiao Zhi's judges, and look sideways at other judges.

These people around me are all old rivers and lakes, how can they not see the mystery?

As Qiao Zhi began to cook the second dish, some judges had begun to pay attention to him.

Qiao Zhi's knife work has reached the realm of the unity of man and knife, whether it is cutting vegetables or peeling, there is a feeling of returning to the basics.

Shi He originally planned to use knife work and overwhelm the crowd, but now I am afraid that he will be disappointed.

The knife work shown by Qiao Zhi is even more weightless, even if it takes ten years of effort, I am afraid that it may not be able to reach this level, and it also requires eyesight, feel, and the skill of integrating people and knives.

Qiao Zhi's plan has been revealed.

His goal is to squeeze Shi He out in this round.

If you want Shi He to be out, you must show your knife skills and make everyone feel that his carving skills are flashy.

A chef's knife should be a skill in making dishes.

It shouldn't be a juggling fist embroidered leg.

Qiao Zhi placed the golden bullfrogs on top of the golden meatballs, forming a lively and interesting picture.

This dish is full of rich game flavor and peculiar aroma, and when you inhale it leisurely, you will already be full of relish.

The judges couldn't help but start looking through the materials on Qiao Zhi.

Who is this kid sacred?

The techniques of these two dishes are unusual, comparable to the level of Deng Daxian and Shi He, and they should not be unknown.

Qiao Zhi's cooking speed is relatively slow.

When Shi He and Deng Daxian had finished the three dishes, he began to make the third course.

Although there were still many people in the venue preparing their works, the judges were subconsciously attracted by Qiao Zhi.

The cameraman's lens also followed the attention of the judges, and his eyes fell on Qiao Zhi.

Qiao Zhi was attentive, not knowing that everyone was paying attention to him.

The third course is also the focus of the three courses!