Qiao Zhi is also preparing dishes for the finals,

For him, there are many dishes to choose from.

Qiao Zhi finally stubbornly chose Confucian cuisine as the style of the tiebreaker.

He hopes to have a good showdown with Kong Fan, it is difficult for others to understand, this is a kind of resentment!

Since worshiping Zheng Ze as a teacher, Qiao Zhi has been learning Lu cuisine and Confucian cuisine, Zheng Ze handed over to Qiao Zhi on the recipe to record his experience, Qiao Zhi spent a lot of time researching, this moment in the face of such a good stepping stone, no, Equal opponents, why not test their strength?

Qiao Zhi held back his strength like never before, and the moment he stood in the ring, he felt that he should take out all the insights he had had on Confucian cuisine for so long, and integrate all his energy into three dishes and one soup.

In the choice of soup dishes, Qiao Zhi chose the "mullet egg soup", which is known as the first divine soup in China. 、

Killing chickens is special to use a knife!

"The squid fish has an egg in its mouth, which is one of the eight treasures in the sea."

Mullet eggs, one of the eight treasures of the sea, have been a delicacy on the table of dignitaries since ancient times. Although it is a mullet egg, it is not a real egg, but the ovary of a female mullet.

Mullet eggs are tasteless, smooth in taste, and beautiful in shape. The taste should be reflected by the soup flavor, and the finished dish is sour, salty and slightly spicy, smooth and palatable.

The difficulty of cooking this dish lies in how to prepare the soup just right, generally based on hot and sour flavors, after Qiao Zhi processed the cuttlefish, added it to the pot, and added various seasonings to season, it took about half an hour to make this dish.

It was the first time for Mei Ling to see Qiao Zhi so committed and spend so much time on a dish.

"Qiao Zhi takes this game very seriously. ”

Tang Qi said with a smile: "It makes him treat the game like a game in the past." ”

Mei Ling shook his head and said very seriously: "It's not that he wasn't serious before, but that he is very involved now, as if he has entered a world where only he has himself." ”

Tang Qi was surprised, observing Qiao Zhi carefully, it was indeed different from before, his expression was very serious, not letting go of any detail, as if he was immersed in some kind of mysterious world.

"Qiao Zhi's serious appearance is quite handsome! It is easy to ignore his appearance. Tang Qi sighed with emotion, and when he saw Mei Ling looking at him strangely, he coughed awkwardly, "Serious men not only attract women, but men will also feel admiration." ”

Mei Ling couldn't help laughing out loud and said softly: "Since Qiao Zhi participated in the cooking competition for the first time, I can always see a very special aura in Qiao Zhi. ”

"What breath?" Tang Qi looked at Mei Ling strangely, "Is it the breath of a king?"

Mei Ling shook her head, "No, it's the breath of conspiracy!"

"Conspiracy?" Tang Qi was stunned.

Mei Ling nodded slightly, "He always seems to want to hide his talent and potential, and he doesn't want others to find out that he is a culinary genius." If you want to mislead others, there is a big element of luck in your victory, and others lose to him just because they are unlucky. ”

Tang Qi touched his chin and sighed, "What a weirdo!" However, he is indeed very stylish, and always implicitly expresses to others that he is a very low-key person, with a good temper and a kind personality, and will never hurt others or compete with others for benefits. ”

A smile appeared at the corner of Mei Ling's mouth, "However, this time he is different, and I see purity in his eyes. He enjoys the feeling and the atmosphere on stage, and he doesn't want to win, he wants to surpass himself. ”

Tang Qi looked at Mei Ling with complicated eyes, "You are the person who knows Qiao Zhi in the world." ”

Mei Ling was stunned, "Don't dare to be! Qiao Zhi is the most difficult person in the world to understand." ”

Sister Mei really knows Qiao Zhi too well, Qiao Zhi really forgot to be on the stage at the moment, he forgot the time, forgot the opponent, and even ignored the one million bonus......

Qiao Zhi snapped his wit, looked at the alarm clock on the table, widened his eyes, and came back to his senses.

What happened to me just now?

Almost ordinary time passed, and I only made a mullet egg soup?

In less than 40 minutes, you have to finish the other three dishes with high quality!

Although I am very confident in the mullet egg soup I cooked, the test question of the competition is three dishes and one soup, and the other three dishes must be completed as well, otherwise it is equivalent to writing only a quarter of the answers, and the rest are all blank.

Did you get distracted just now?

No, to be precise, it should be an epiphany!

Is there a difference between mind wandering and epiphany?

It's a race, and every second counts.

After a cold sweat, I was a little lucky, and I didn't have an epiphany (distraction) for an hour, otherwise, this game would not have been compared.

Qiao Zhi concentrated, sped up, and prepared the other three dishes.

What dishes are more famous in Confucian cuisine, as long as the ingredients are enough, then don't hesitate to choose to do it directly!

Sauce-grilled beef steak, this dish is good, it is not a hassle to cook, and when cooked, it tastes excellent and is suitable for the preferences of all ages.

Traditionally, the sauce is not served, but this dish borrows some of the characteristics of Western food, with a touch of sauce on the plate and served with cooked carrots, broccoli, hawthorn and green beans.

The sauce grilling process is very important.

Qiao Zhi put the eighty-two years of bean curd sauce into the pot and stir-fry until fragrant, then add various seasonings and an appropriate amount of fresh soup and stir-fry well, and then put in the raw materials for frying or steaming and blanching, and burn until the sauce is evenly coated on the raw materials, and finally the juice is turned into a dish.

The third course is "Scallop Upaki". This dish is famous in the Confucian banquet and mainly means auspiciousness.

According to records, during the Guangxu period of the Qing Dynasty, the Empress Dowager Cixi celebrated her 60th birthday, and Kong Lingyi, the Holy Duke of Yan, brought her mother, wife and children to Beijing to congratulate her, and Cixi was very happy and gave three pictures of the word "Shou".

After Kong Lingyi returned home, the kitchen in order to commemorate the glory of the ribbon on the court, specially take the duck and the pigeon, put together to cook, the duck is big, the pigeon is small, the pigeon sits in the arms of the duck when serving, just like a female duck with a duckling, made into the famous belt on the court.

However, there is also an innovative approach to this dish, using pork belly and lotus seeds as ingredients, and the lotus seeds are embedded in the pork belly, corresponding to the meaning of the name of the dish.

Qiao Zhi chose the second method, because the former method not only took a long time, but also belonged to a soup dish, which coincided with the type of squid egg soup.

The fourth course is a dried sunflower scallop, which is also a great dish.

According to legend, the 75th generation of the Holy Duchess Peng, who has been married for two years and has no children, usually likes to enjoy flowers. In order to do what they like, but also for good luck, the chefs of the kitchen developed assorted dried sunflower scallops, which the Duchess of Yan Sheng liked very much and gave birth to a baby boy a year later, so this is also a famous dish for children!

The ingredients of the dish are very rich, there are sea cucumbers, fish maw, fresh shrimp, Jinhua ham, shiitake mushrooms, mushrooms, Qiao Zhi cut these ingredients into the size is not necessarily "diced", add minced green onion and ginger, cooking wine and salt and stir well, and then put it on a plate, pile it into a shape that is high in the middle and thin all around, and press it evenly with a bamboo board.

Then mix the chicken breast puree into minced chicken, spread it on top to cover all the ingredients, and arrange the freshly cut cucumber slices on the periphery of the plate.

A heart-shaped piece of steamed egg yolk is placed on the inner circle, and the petals and leaves of the sunflower are ready.

A key step in the preparation of this dish is the "sunflower shaping", in which long strips of kidney beans are arranged in a net, and a dried scallop is placed in each grid to create a complete sunflower shape.

Qiao Zhi put the plate into the steamer and steamed it for three minutes, and finally added the boiled water to brighten the color, and the dish was completed.

Kong Bohou is very familiar with Confucian cuisine, especially the last dish, the dried sunflower scallops.

Every detail of Qiao Zhi's cooking of this dish, Kong Bohou looked at it very carefully.

When the dish was baked, Kong Bohou was indescribably shocked in his heart.

It's completely textbook-level cooking, every detail, every step, is of very authentic standard.

The source of his shock is not only the steady performance of Qiao Zhi, but also the improvement of Zheng Ze.

Among the chefs of Lu cuisine, Kong Bohou has always been pretending to be true to Zheng Ze, because Zheng Ze's moral character was not good when he was young, and his wife was separated, which was deeply disdainful of Kong Bohou.

Kitchen ethics are very important to Lu cuisine chefs, once this person's moral character is not good, his dishes must be lacking.

Although his understanding of Zheng Ze comes from rumors from other people, and Zheng Ze has changed a lot in the past ten years, he has already changed from immaturity to introverted and steady.

But Kong Bohou's impression of Zheng Ze was the same as back then, and he often expressed disdain for Zheng Ze, if there were activities within Lu Cai, and he learned that Zheng Ze would participate, Kong Bohou refused to participate.

Zheng Ze also felt very strange, he and Kong Bohou were not familiar at all, there should be no contradictions and conflicts, why was he hostile to himself?

Zheng Ze took his apprentice to open a Chinese restaurant abroad not long ago, Kong Bohou felt that he could not represent Chinese chefs at all, and even published an article in the association's internal journal "How can a non-virtuous chef go to sea on behalf of Chinese cuisine?"

This article accuses Sang Huaidi of satirizing Zheng Ze, thinking that he went abroad to develop, which is to sell his reputation and reputation, and predicts that in half a year at most, his store will definitely lose all his money, and when he returns to China, he will use this as his gold-plated bargaining chip, elevate himself, swagger through the market, and deceive everyone.

Knowing that Qiao Zhi studied under Zheng Ze, Kong Bohou's impression of Qiao Zhi has always been not very good, the upper beam is not right and the lower beam is crooked, Zheng Ze is a sanctimonious guy, Qiao Zhi learned from him, what can he learn?

So Kong Bohou has always looked at Qiao Zhi with a critical eye, although he gave good scores in the first two stages, but Kong Bohou has a hidden voice in his heart, if Qiao Zhi dares to try Kong Fu cuisine with Kong Fan, it is definitely a stupid thing.

However, Qiao Zhi really did something "stupid", and he cooked four veritable Confucian dishes.

Each dish is of the utmost standard, without any flaws, which is breathtaking.

Although Zheng Ze's character is not very good, it is indisputable that the level of the disciple is very good.

Kong Bohou and Xi Tianlei glanced at each other.

Xi Tianlei asked, "How is Qiao Zhi's level of Confucian cuisine?"

Kong Bo bowed his head and said: "It is indeed very powerful!"

Immediately, the corners of his mouth showed indifference again, and he added, "But he made a fatal mistake!"