Qiao Zhi chose beef backbone, that is, cow scorpion.

In daily life, sheep scorpions are very common, many people love to eat, and it is rare to see cow scorpions, because cow scorpions are too large, not easy to mouth, not easy to gnaw.

Many of the people present were experts, and they could see at a glance the problem of Qiao Zhi's material selection.

Even if he was originally a layman, after an explanation from the people around him, he immediately knew that Qiao Zhi's selection of materials was wrong.

Mei Ling sat in a special box for media reporters, and she needed to receive these colleagues.

After this conference, I have to ask them to help promote it.

She couldn't understand Qiao Zhi's choice, why she chose the cheapest part of the cow!

Cheap means low-end, cheap.

"Could it be that he has some special method to turn the scorpion into a delicacy?"

Mei Ling had this idea in her heart, but she was still a little uneasy.

In the top 10 championship competition, everyone is a top master, and everyone is equal in terms of knife work and other skills.

If you are born slightly inferior to other opponents in terms of ingredients, it means that you are congenitally deficient.

"Qiao Zhi, Qiao Zhi, why did you make such a big rhythm in the final stage?"

Mixed emotions. Mei Ling has some expectations, the bigger the rhythm, the better the effect.

The middle-aged man sitting next to Mei Ling is the chief reporter of the "Feast" magazine under the Culinary Association, named Liu Jinsong.

"You've been keeping my eye on a young man named Qiao Zhi, and his first move seems to be a little wrong. Liu Jinsong said with emotion, "Wu Linfeng prepared Dengying beef, Lin Jie prepared Dongpo beef, they chose the best beef, through their own cuisine cooking techniques, you can imagine the deliciousness of the food without tasting." Qiao Zhi now chooses the most difficult and worst bull scorpion, which is defeated before the battle. ”

Mei Ling agreed with Liu Jinsong's judgment.

As the chief reporter of a food magazine, he is also an experienced foodie, and he has tasted basically all the classic dishes that are famous in the country.

There is no way to make cow scorpions in Huainan cuisine.

Mei Ling originally planned to invite Liu Jinsong to be a judge, but he politely declined.

The reason is that although Liu Jinsong is good at tasting food, he is not a food lover himself, but only regards tasting food as his profession and job.

Mei Ling was silent for a few seconds, "Jin Song, I have to share a story with you, once upon a time, when I entered the canteen he runs, I had similar doubts as you, but after I tasted the dishes he cooked, I completely overturned my preliminary judgment. ”

"Is it really that amazing?" Liu Jinsong is a thrill-seeker, "How about we make a bet?"

"What bet?" Mei Ling looked at Liu Jinsong in confusion.

The two are old friends, even if they make some excessive jokes, it doesn't matter.

"We bet on Qiao Zhi's dish, and if the score is in the top three, I will add two more pages to the promotion in this issue of the magazine. If you're outside the top three, you'll want to consider jumping ship and joining my team. Liu Jinsong is now planning a new project related to food magazines.

He told Mei Ling many times that he wanted to pull her to become his partner.

Mei Ling smiled, "The bet is not cost-effective for me to sell myself to you." ”

Liu Jinsong frowned, "The next issue of the magazine will also give a follow-up report on the third edition of this conference, how about it?"

"Deal!" Mei Ling thought she could make this bet.

Whether to join Liu Jinsong's team or not is still a long time away, and there are many variables.

However, the publicity resources of several editions of "Feast" magazine can be realized in nearly two months.

What's more, Mei Ling has confidence in Qiao Zhi.

He chose the bull scorpion, and he definitely has his own deep meaning.

With his cooking skills, he may be able to create miracles that will surprise people.

Seeing that the verbal agreement had been made, Liu Jinsong was in a good mood and said with a smile: "The food critics of our magazine are now discussing whether the beef scorpion can cook more delicious dishes than the beef tenderloin, and they now have their own positions, but in general, those who support the beef tenderloin have the upper hand." ”

Mei Ling smiled: "Yes? Actually, no matter what the result is, I think it will be good for the conference." ”

Liu Jinsong was slightly stunned, and immediately reacted, "That's right, controversial topics are a good thing that has a positive effect on the spread of the conference." ”

There is a king chef every four years, but chefs with controversial performance manufacturing topics are rare.

The reason why many talent contests save controversial topics to the end is because it can boost the ratings of the show.

It is not luck that achieves "Yang Transcendence", but her controversy!

Qiao Zhi is such a "prominent" player, even if the food he cooks is not up to the level of the king of chefs.

But his choice of each dish seems to be related to hot topics in society.

Health, weight loss, healing, Qiao Zhi can meet the pursuit of food for young people.

Nowadays, young people's pursuit of food is no longer as simple as color and flavor, and there is one more characteristic, that is, there must be a good "stalk"!

This "stalk" is like a breaking point in the plot, and it must make a dish bloom with eye-catching explosiveness.

Although cattle scorpions are cheap, they are also a good raw material for "melting stems".

Mei Ling suddenly began to look forward to what kind of reversal is hidden behind the cheap and low-end cattle scorpions!

......

In the process of making court dishes, the ancient imperial chef should not only pay attention to the color and flavor, but also have allusions.

If a dish doesn't have the story behind it, it's missing a soul.

For example, a dish is made and won the favor of the princes and ministers. The prince and minister will call the chef in front of him, and before he is ready to give a reward, he will ask what the provenance of the dish is.

If there is no provenance, just good food, then the chef will definitely pass by the reward.

On the contrary, if you can make the diners laugh, the magnates will naturally reward them without mercy.

Top chefs tend to incorporate allusions into their creations, so that seemingly ordinary dishes have hidden mysteries behind them.

It's like burying a hole in it, and it's like a painter leaving a blank space in his work, and it's like a sharp edge when he sits and talks.

A peerless masterpiece must have a "stalk", not just a simple aesthetic.

Qiao Zhi chose the cow backbone, and it was also a flash of inspiration, and he thought of a good stalk.

If he and the other chefs choose the best parts of the cow, they just stand on the same starting line.

Qiao Zhi chose the bull scorpion, and on the surface, he took a few steps back.

If the race takes place on a circuit, which is closed in a circle, he may be closer to the finish line if he runs in the opposite direction.

Moreover, on this track, he has only one person, and it is easier for everyone to lock their eyes on him.

There was a crisp jingle of the bell, and Wu Linfeng took the lead in ringing the silver bell.

The audience let out an exclamation because Wu Linfeng was making this dish too fast. It only took more than ten minutes before and after, and a fragrant lamp shadow beef was completed.

Even if it is fast, it does not mean that the level of the dish is high.

But it's better to be fast than slow.

Qiao Zhi had just soaked the cow scorpion in blood water at the moment, and was passing it with boiling water to remove the original fishy smell of the cow scorpion.

In the eyes of the audience, Qiao Zhi looked too clumsy.

As for the judges' impression of the two, they naturally scored high and low.

Wu Linfeng meticulously put the Dengying beef on a plate and placed it in each dish.

There are more than 50 judges on the spot, and you need to prepare enough portions.

Dengying beef is particular about the selection of materials, and a cow can only take its leg tendon meat and tenderloin.

Dengying beef is related to the great poet Yuan Zhen, and when he was drinking at a rural hotel in Luohuaxi, Tongzhou, the store served a very thin beef slice. Yuan Zhen borrowed things to make love, reminiscent of the popular lantern and shadow drama in Chang'an, the capital at that time, and blurted out, praising the beef slice as "like a shadow".

Considering the large number of judges, Wu Linfeng controlled the spiciness of the beef slices when making this dish.

Jin Chengwei pinched a slice with chopsticks, looked at it under the light, and exclaimed: "The thinness of the meat slice but not the mincing proves the chef's amazing knife skills and control of the heat." ”

"Wu Linfeng deserves to be the favorite to win the championship in this conference! Dengying beef actually hides the taste of osmanthus nectar, and I can't guess how he joined it. Another judge sighed in a low voice.

Good chefs have their own secrets, and they are generally not easy to show.

The judges here are all experienced chefs, they are well-informed, even if the skills are hidden, it is extremely difficult to hide them, but Wu Linfeng has done this.

The judges tasted the Lantern Shadow beef one after another.

The beef is as thin as cicada wings, like golden window paper, and when it is picked up, it will be subconsciously studied, and after being sent to the mouth, the meat slices not only bloom with the unique spicy aroma of Bashu cuisine, but also have more competition than imagined.

It's hard to imagine the thickness of a piece of paper and how tough it tastes. After chewing it three times with your teeth, the slices of meat will become a powder, tough and crispy, creating an intriguing and wonderful taste.

Just eating one slice is definitely not enough.

I can't help but stretch out my chopsticks and put the second slice in my mouth, and the taste buds will hit the taste buds with a stronger flavor than the first one.

Experienced judges could immediately understand that the effect was caused by the numbness of Sichuan peppercorns.

Zanthoxylum is a special taste bud stimulus, and the electromagnetic field on the tip of the tongue vibrates, and the frequency of an average of 50 times per second produces a stinging, burning buzzing sensation is really quite interesting.

"The judges ate so well! ”

"Well, it would be nice to give me a taste. ”

The appetite of the audience below was stimulated, and many people secretly swallowed their saliva.

"It is worthy of the favorite, and it is a textbook display of the wonderful taste of Lamp Shadow Beef. ”

"The key is that it also incorporates innovation, adding honey to the Shadow beef, which makes the taste rich and varied. ”

"This dish is impeccable! Although it is only a cold dish, if it is served as the main course at the banquet, it is also qualified, and the key is that it is particularly appetizing and makes people have an appetite. ”

"The biggest difficulty in this dish is that the method of grilling it over the fire replaces the drying process. Otherwise, it will take at least three or four days to dry. Wu Linfeng is really a ghost!"

The judges began to score, and the scores will not be announced for the time being, and will be announced together after the results of the others come out.

Judging by the reaction of the judges on the spot, the score will not be low.