As the so-called Chinese cuisine pays attention to "color, flavor, shape, and utensils".

Under normal circumstances, it is already great for senior chefs to master the "color, flavor and shape", a few particularly talented people can master the stage of "meaning", and the grandfather can master the "nourishment" at this stage. ”

And just now, the boiling water cabbage is blooming at the moment.

The three judges suddenly choked.

They seemed to see something else.

Master Zu was feeding Su Zi with a spoon, one bite after another, and he wanted to die with envy.

This rice is so delicious!

Qi Qi swallowed a ball of saliva, and several chopsticks reached out to the boiling water cabbage at the same time.

Su Zifang stood by and looked a little lost, sure enough, no matter what it was, it was to look at the appearance.

The mirror box tofu and honey fire recipe made by myself are also made according to the best knife work I am currently making, and they look very good-looking, but I have lost my style in front of this plate of boiling cabbage.

Even the cabbage soup has been snatched up, and the tofu and the fire party have not been passive yet.

Su Zi couldn't help it, looked at the three judges and coughed lightly: "The cabbage is gone, why don't you try other dishes?"

The three judges turned red and glanced at each other embarrassedly, and then slowly stretched their chopsticks to the dishes next to them.

Ten seconds later, the tofu plate in the mirror box was empty.

Twenty seconds later, the honey fire square plate was as bright as water.

In the audience, some candidates who were waiting for the venue saw this scene, and their faces turned pale.

The judges of other dishes all tasted the meaning of one bite or two, and when they arrived at Su Zifang, they actually started the CD.

And it's a very imageless competition with each other, the kind that refuses to even take the last bite of soup.

It can only show that the three dishes made by Su Zifang are very delicious, so delicious that the judges don't even want demeanor.

It's a safe pass.

Half of the examination room cast envious eyes at Su Zifang.

If they have this strength, where do they need to go to Liu Yongan to buy the treasure book, I am afraid that they will already start a happy life as an urban kitchen god.

It's really more people than people have to die, and goods have to be thrown away.

Several chefs who had already been abused by Su Zi in the intermediate examination room now stopped what they were doing and started to check their cooking problems again.

The incident in the intermediate chef qualification examination room just now can't happen again, otherwise I'm afraid they will have to live in the shadow of Su Zifang for the rest of their lives.

The question is whether you can pass the chef qualification certificate in the future.

Soon, Su Zifang left the examination room with the enthusiastic smiles of the three judges and the full score notice, and sat back in the waiting area to wait for Kong Yan and them.

In the examination room, a chef who then put Su Zi on the stage put down the dishes in his hand confidently.

It is a three-course dish that he carefully prepares, and one of them is a show dish.

He thought that with these three dishes, even if he couldn't pass with a perfect score, he would definitely make a good impression in front of the judges.

It's just that I didn't expect that as soon as the dishes were clearly explained on the table, I heard the judges say nonchalantly: "Let's start then." ”

A Chinese chef: Did I do something wrong? Why do I feel that the judges look at me a little weirdly?

However, when the dishes were at the top, he still didn't think too much about it, and hurriedly started his performance.

There are not many ways to use it for performance cooking, and even less needs to be handled when serving food on the spot, but the dish he was named this time was drunk goose, and for the effect, he specially made the local famous dish drunk goose in Shunde.

After the goose meat has been cooked, pour in the sauce and rice wine, cover the pot and add wine, and the lid will be boiled for a while and the fire will be lit with a lighter, and the flame can be ignited in the space between the lid and the pot, which is very eye-catching.

At this moment, the final step has been reached.

Looking at the slightly calm eyes of the judges, he quickly lit the warm wine in the pot.

In an instant, the blue and white flames began to dance on the goose meat, sprinkled with green onions and coriander, and the fragrance was tangy.

The aroma of wine, goose, and vegetables made him want to sweep the whole plate of drunken goose on the spot.

However......

The three judges took a look at it, and they were not interested, but they just picked up two pieces of goose meat and tasted them, and said their evaluation.

"It's too old, it's too strong, and the flavor isn't prominent enough. ”

The other two have the same result.

The judges glanced at him.

"Forget it! It's not as delicious as last year's, and it's not as good as the one just now. ”

The Puzhong chef was stunned for a moment.

This is the top dish that his senior brother told him, and in the last senior chef exam, his senior brother passed the senior dish in one fell swoop with this dish, why did the judges not change, but the score treatment was so bad......

Obviously, he felt that what he did was almost the same as what his senior brother did.

I had to ask again, but the judges waved their hands to signal the next contestant to appear.

Zhao Xiaoman came over with his own dishes: dry-roasted eggplant strips, small potatoes in sauce, and slippery pork soup.

The three dishes are plain but well presented. The eggplant strips are one purple and one white, and they are like ocean waves.

The sauce potatoes are spread on top of a layer of meat sauce, buried in half, and decorated with fresh potato vines as if they were about to grow out of the soil.

The final slippery pork soup is simply served in a soup pot, alternating white and green, clear and pleasant, exuding a curling aroma, which is particularly appetizing.

The three judges showed incredible expressions after tasting it.

"Delicious on the outside and inside on the inside!"

Zhao Xiaoman unanimously passed.

Since she suddenly comprehended, her cooking skills have improved again, and Su Zifang even feels that she also has the ability to pass the technician exam in one go.

In this way, if Kong Yan, Mu Fei, Zhang Zidan, and Xie Guang can all pass the exam.

Shi Bu Si can be regarded as a stove chef at least a senior chef configuration, and there are two technicians, in terms of comprehensive strength, it can catch up with some well-known restaurants.

Su Zifang sat outside and chatted with a few people.

Xie Guang suddenly walked out of the examination room and saw them nodding and saying hello.

"How?"

Su Zifang asked seriously.

The others have made sure that there is no problem, only Xie Guang is still a little uncertain here, although Xue Yi has already said that Xie Guang's strength is enough, but he did not participate in the later mock exams, so Su Zifang is not sure whether Xie Guang can succeed.

Xie Guang looked at a few people and said softly: "I'm lucky, the topic I drew is mutton roasted wheat and mille-feuille." ”

"It just so happened that my teacher taught me, and I was ready to do it quickly. ”

The judges were not embarrassed after tasting it, and it should be no problem.

At this point, all the chefs who participated in the exam have completed the exam, just wait for the final results to be announced.

"Why don't you go have a meal in the evening?" Su Zifang suggested.

"Okay!" Zhao Xiaoman and Zhang Zidan looked at Su Zifang and smiled and said.

"That's going to call the shopkeepers. Kong Yan thought for a while and said, "That is, what does Yuan Caizhe and it matter, right?"

"Then I'll contact An Yan, Mu Fei called someone. ”

"Okay!" Mu Fei immediately picked up the phone and began to contact a few people who were resting in the store.

The time was agreed, and the group began to go back to prepare for the evening business, but in order to celebrate, the opening hours were reduced by an hour.

When the time came, a group of young people rushed to the appointed place.