If most of the seasoning is missing when cooking, you can replace it with other seasonings, or simply discard it.

Without salt, the chef would have a headache.

In the home kitchen, if it is not salty enough, soy sauce is often used instead of salt, but the soy sauce is too heavily colored, which will affect the color of the food. And soy sauce contains a complex flavor that is not purer than the saltiness of salt.

This is a competition, not a home kitchen, and the slightest problem with the color or taste will affect the scoring results.

Qiao Zhi walked into the examination area, isolated from the outside world, and everyone didn't know what was going on inside.

One of the judges, Qilu cuisine master Zhao Zai, and Zheng Ze are good friends. Zheng Ze holds a position in Huainan Group and is not eligible to participate in the jury. And Zheng Ze said hello to Zhao Zai in private, and if he met a player from Huaixiang Group, he had to take care of it a little.

This is also human nature.

Zheng Ze specifically mentioned one person, that is, Qiao Zhi, implying that he was very hopeful of hitting the championship.

Zheng Ze's vision, Zhao Jae still believes it.

As for Qiao Zhi being placed in eighth place by the group, he also has other plans.

Judging from the scene, Zheng Ze's wishful thinking may fail.

Qiao Zhi's luck was too bad.

If you remove the soy sauce, vinegar or sugar, there is no problem.

Salt is the main seasoning, and although Huainan cuisine is mainly sweet and sour, salt is still the basic seasoning that must be included in every dish.

Zhao Zai silently said sorry to Qiao Zhi in his heart.

It's not that I won't take care of you, it's that the times are bad, and I'm afraid you'll have to take a day trip.

"What? He smoked forbidden salt?"

Mei Ling is a member of the organizing committee, so through her subordinates, you can know what is happening at the scene.

Mei Ling focused on taking care of a scorekeeper in Qiao Zhi's examination area, and after he entered the venue, he had to tell himself the news as soon as possible.

I didn't expect it to be super bad news.

Although there is no salt, other seasonings can be used instead of saltiness, and although it is easier to control the saltiness without salt, it is not the end of the world.

Qiao Zhi definitely has a chance!

The four were highly discussed.

"He chose fish sauce!"

"yes, fish sauce is a good way to do it. Although the use of salt is prohibited, it is allowed to select the saltiness of salt from seasonings that already have a salty taste. ”

"Pretty smart boy. ”

"The fishy smell of the fish sauce is very strong, and there are still sequelae, and if it is not handled properly, it will make the dish difficult to eat. ”

Fish sauce, also known as fish soy sauce, is a commonly used aquatic condiment in southern Fujian cuisine and Southeast Asian cuisine, is a kind of extremely delicious juice obtained after pickling, fermentation and refining with small fish and shrimp as raw materials, the color is amber, and the taste has saltiness and umami.

Chaoshan people also call this kind of fish juice "sauce sauce", the fish sauce has a salty and umami taste, and people who are afraid of it will not accept it.

Like Huainan cuisine, this condiment is rarely used.

This is because the regional culture is different, not only the ingredients are different, but the way of seasoning is also very different.

"Most people choose to use soy sauce instead of salty, but when you put too much soy sauce, the color becomes very dark. Nowadays, we are in competitions, and we need to pay attention not only to taste, but also to color. Mei Ling's colleague analyzed.

"I don't know what he will choose to cook, which makes me a little curious. Mei Ling nodded her red lips and pondered.

From the news from the arena, some players unfortunately drew the "forbidden salt". The four dishes are either not good enough in color, or the taste is bland and difficult to swallow.

There were two Qilu cuisine masters present, the taste of Qilu cuisine is relatively heavy, and their cooking style adapts to the heavy salty taste.

If the dish is too bland, the two judges are particularly sensitive.

Not long ago, there was an unlucky guy who only scored 82 points, which is also the lowest score among 180 people.

Qiao Zhi has already started to handle the ingredients!

"Could it be...... He's going to make the Yangtze River Three Fresh?"

"That's right. Saury, anchovy and puffer fish are the main raw materials of the Yangtze River Sanxian. Let's be this judge today, and we will give problems to others, and we are also to give ourselves problems. ”

"Is it really exciting to eat puffer fish?"

The judges all saw Qiao Zhi's thoughts and were shocked by his boldness.

The meat of saury is delicate, refreshing, fat but not greasy, and rich in protein, phospholipids and vitamins, so eating saury can not only satisfy the mouth, but also maintain health.

In the "Compendium of Materia Medica", there is a record of using saury to treat hemorrhoidal fistula and replenish qi, and the folk often use saury as a way to invigorate qi and invigorate blood.

Anchovy is known as the "king of fish", and there is a saying that "braised anchovy is fresh at both ends, and steamed anchovy attracts fairies".

As for the puffer fish, it is even more famous, with the most special taste and texture, the skin with meat spines is thick, sticky, plump and delicious, and melts in the mouth.

But puffer fish, which is naturally highly poisonous, is known as the most dangerous delicacy. "Highly poisonous pufferfish" is still on the list of fasting in various places.

The "Compendium of Materia Medica" records: "puffer fish is poisonous", "although the taste is precious, the law is not repaired, and people are killed for it".

However, the puffer fish that are now in contact with the table are not as toxic as the wild ones because most of them are raised by humans, and they are not so dangerous food that can often be placed on the table of Huainan family banquets.

The Yangtze River Three Fresh is also the representative dish of Huainan cuisine, which is mainly based on these three kinds of Jiang Xian, and the Jiang Xian feast derived from it is also famous.

Zhao Zai didn't say much, and admired Qiao Zhi's cleverness in his heart.

Fish sauce is chosen instead of salt to make the Yangtze River three fresh, which is very ingenious.

Jiang Xian originally has a fish flavor, and after adding fish sauce, as long as it is properly handled, the special fishy flavor can be adjusted into a fresh and fragrant taste.

Moreover, the Yangtze River Three Fresh is mainly fresh, and the requirements for saltiness are very low, even if Qiao Zhi can use salt, he doesn't need to put too much in when making this dish.

Qiao Zhi was also glad in his heart, fortunately this is the finals, there are a lot of ingredients to choose from, if it is changed to a workplace, there is no salt, it is really a headache,

Fish sauce must be used to cover up its fishy smell, without the Yangtze River three fresh such precious ingredients, the difficulty will be greatly increased, can only be covered with a variety of ingredients to neutralize, but will make the dish after it is made, people feel that it is not pure enough.

What's more critical is that Qiao Zhi must implement the "Gou Plan" in the first round.

He can't reveal too many hole cards.

Employing a complex seasoning method, this is an important hole card for him, and it cannot be taken out in the first round.

With high-grade ingredients, classic famous dishes, and fish sauce instead of salt, even if you make a sense of surprise, it is a normal operation, and it will not appear too prominent!

The judges were intrigued by the way Qiao Zhi handled the saury.

Insert chopsticks into the belly of the fish from both sides of the gills, hold the chopsticks tightly with both hands, rotate them a few times, and pull them as you turn so that all the gills and internal organs are pulled out.

After the internal organs are removed, the blood in the belly of the fish is washed from the mouth of the fish with water, and the cleaned saury is intact.

Add green onions, ginger slices, and lard to steam in the steamer for about 6 minutes, pour the juice from the plate into the pot, thicken, add a little fish sauce to taste and pour it on the saury.

Steamed saury fish illustrates the famous saying, "The most high-end ingredients often only require the simplest cooking methods." ”

The delicacy and reputation of anchovy have been passed down since the Eastern Han Dynasty, and they have been tributes from generation to generation.

However, by the beginning of the eighties and nineties of the last century, wild anchovies have basically become extinct, and now they are basically all bred in captivity. Anchovy is delicious, and it has fat under the scales, so it is generally steamed with scales, and if it is cooked with scales removed, it is a layman.

Anchovy is fierce by nature, rampage underwater, and the scales are broken and die at every turn, and the oxygen resistance is extremely poor, and it dies when it comes out of the water, and fresh fish is quite rare.

So from the Ming Dynasty, every time the fishing flood, the stagecoach is in the river, just waiting for the first net of the anchovy to come out of the water, and immediately sent it to the imperial city in ice.

"In June, the anchovy brings snow and cold, and the three thousand rivers go to Chang'an", and the government and the rich have selected and tasted it, and the fish market dares to be listed.

When Qiao Zhi was dealing with anchovies, the knife skills he showed were eye-catching.

With a long knife with a pointed mouth, dig out the gills, cut the internal organs along the tip of the chest, and cut it into two pieces along the spine, each with half a head and tail.

The degree of fineness is breathtaking, and there are at least ten years of knife work.

Originally, I thought that Qiao Zhi was young and his basic skills were not solid, but now that he looks at it, he is out of sight.

However, what makes them feel the most is the skill and technique of handling pufferfish.

There are three key elements for a puffer fish to go from poisonous to non-toxic.

The first is to process the fresh fish, the second is to cook the heat, and the third is to separate the fish with utensils.

These three levels are all for detoxification and to prevent the spread of drugs.

So more than ten years ago, the masters of burning puffer fish in Huainan were generally celebrities.

If a large family wants to eat a puffer fish feast, they usually invite these masters to cook it.

The master will also taste the puffer fish himself before serving it, and if he is okay, he will give it to the host's family.

Cooking puffer fish is a dangerous job in itself.

Qiao Zhi separates the skin, ribs, intestines, gills, ovaries, liver, and flesh, and each knife is extremely precise to ensure that each part will not interfere with each other.

Blanch the skin with boiling water, scrape off the white film, and clean it. Cut off the red tendons on the ribs and beat off the surface film with salt. Pick the intestines with your thumb and wash away the dirt and wrap the intestines around the gills. Buckle the ovaries with a rope, hang them in the air to dry, and cook them later. Fresh ovaries, absolutely forbidden to eat.

As for the liver, it is also highly toxic.

Cut off the edges, wipe off the surface film, cut into 5 mm pieces, wash the blood stains, and put in a special container.

Because your hands have touched the liver, you also need to wash them repeatedly.

As for the isolated puffer fish meat, it is not only non-toxic, but also a superb delicacy.

Just by watching Qiao Zhi's handling of the puffer fish, you can be sure that there will be absolutely no hidden dangers in this dish.

The next step is the cooking process.

Heat the pot, add soybean oil, green onion and ginger stir-fry until fragrant, then add puffer fish, increase the batch of liquor, pour in the broth, and then use a simmer until crispy.

In addition to these three dishes, there is also a vegetarian stir-fry called red soup seedlings.

Seedling grass is one of the common vegetables in Huainan, known as alfalfa in ancient times, it is extremely rare in other places, seedling grass has an inhibitory effect on tumors, and can lower blood lipids, anticoagulants, prevent bleeding, clear internal heat, is a good vegetable for diabetes and heart disease patients.

The seedlings have a strong green flavor, and when they are added to the fish sauce, they are mixed with a very special flavor of freshness.

Three river fresh, one seasonal vegetable.

If you have a bowl of rice at this moment, it is a great blessing in life!

As soon as the dishes are served, the judges pick up the dishes and chopsticks and can't wait to start tasting!