Su Zifang believed Ma Jiang's judgment.

The first dish should resemble the highest level of each chef, and then each dish will be compared to this one.

If the level is within the normal fluctuation range, it can be considered stable.

On the contrary, the strength of this chef fluctuates more obviously.

This method of screening the chefs of the competition is a relatively safe method, and the strength will not be too biased.

This is also Ren Jiahua's experience for many years.

"How many high scorers do you think there will be this year?"

On the judges' bench, Ren Jiahua took Zhou Annian and several members of the affairs team of previous years to look at the chefs who entered their positions one after another and asked.

"Ten?"

It was Ouyang Tian, the deputy leader of the conference affairs group, who spoke: "There were seven high-scoring players in the first round of the last session, and this year's players performed well, there should be at least ten, right?"

Ren Jiahua glanced at it and nodded.

"Almost. ”

"I didn't expect you old guy to usually don't do things, all secretly pay attention!"

"You guys will deal with the things that should be handled, I'm just an idler in the Chef Association, just take care of the exam or something, speaking of which...... There are a few seedlings who seem to be able to enter the technician exceptionally, why didn't I see you report it?"

Ren Jiahua smiled faintly and took a sip of tea: "Tell him when this time is over, there has been a notice." ”

"That's fine. ”

Ouyang Tian knew that this matter had been settled, and he didn't ask, so he took a sip of tea and looked at the audience: "I am looking forward to what Su Zifang will cook." ”

"Wensi tofu or Longjing shrimp?"

"I've heard about these two dishes for a long time, but unfortunately I haven't eaten them once, so I can't miss them this time. ”

Zhou Annian glanced at Ouyang Tian and said with a smile: "It's quite likely, this is the dish he is best at, especially Longjing shrimp, which is called a must." ”

Ren Jiahua raised his eyebrows and looked at the two, shaking his head slightly: "That kid's character may not be like this." ”

"Oh?"

Ouyang Tian looked at Ren Jiahua with some confusion, not knowing what he meant by this.

"This selection process itself is a comprehensive evaluation, and it is estimated that many people have begun to calculate how to maximize the benefits of their scores, and are considering whether to retain their strength. ”

"In this case, if the first course is too good, then the score for the rest will be correspondingly low. ”

"However, if the gap between the benchmark score and the performance behind is too large, the coefficient will be reduced, so it is a very brain-burning thing. ”

"There are only two kinds of people who will not be affected. ”

"Which two?" Ouyang Tian was a little curious.

"Extremely smart and very stupid. ”

"The former can calculate the strength that he should show according to his strength, and then control his score according to this strength to pave the way for future growth. ”

"The latter is to directly break the method with force, use the best cooking skills to continue recklessly, break the blood or go directly to the point of passing the test. ”

"Then what kind of Su Zifang do you think Su Zifang belongs to?"

"To be honest, I can't see it. Ren Jiahua shook his head slightly, with a rare smile in his eyes.

"His strength should be a well-deserved number one, even if the current young chefs from all over the country are here, they can't stop his sharpness. ”

Ren Jiahua made no secret of his praise for Su Zifang.

"However, he also has a problem. ”

"It's so unfocused. ”

This time, it was Zhou Annian who opened his mouth to add.

"Obviously, focusing on one cuisine can quickly reach the peak, but if you don't study other cuisines properly, and you don't study classic dishes, you don't know what you're doing over there. ”

"If it weren't for talent and hard work, I'm afraid it would have been crooked. ”

Zhou Annian had a little regret in his eyes.

"That's not enough, Xue Lao still has a very good way, Xiao Su, it should slowly get better. ”

"Maybe......"

Ren Jiahua and Zhou Annian nodded and did not continue.

"So what do you think he's going to do today?"

"It's hard to say. ”

Speaking of this question, the two really don't know what to say, after all, Su Zifang is different from ordinary chefs, and there are too many dishes......

Although the ace dishes are Longjing shrimp and Wensi tofu, they will not be surprised to find another dish.

It's like the last time I was in Shanghai.

A Huaiyang cuisine chef actually made a pot of authentic boiled mutton, who is to reason with this?

There is also Phnom Penh cabbage...... It's also a demon.

I can actually learn the skills of the four disciplines, and I don't know where I found the inheritance.

Sighing, everyone looked at the chefs in the audience who had already begun to prepare the dishes.

Su Zifang actually chose ...... Lily?

Looking at the white and tender petals on his hands, everyone was instantly messy, and they never thought that Su Zifang's best dish was actually a lily.

Lilies are one of the traditional ingredients, because they are more beautiful in shape, and both fresh and dried products are used in cooking.

The most common recipes are stewed soup, porridge and stir-fry, but I have never seen any dishes made with lilies alone.

"Don't guess, it's dessert!"

Ren Jiahua looked at the seasoning that Su Zifang took out later, and suddenly realized what he was going to do.

Lily desserts?

Ouyang Tian looked at Ren Jiahua and didn't understand a little, how to make desserts for lily.

"Just look at it. ”

Ren Jiahua didn't explain, and looked at Su Zifang's movements and smiled a little.

This Su Zifang is really good at doing things.

It's good.

Just take a look at his dessert attainments, anyway, there will be desserts in the competition, which is originally a project where the red case and the white case are coordinated.

Ao Zuo couldn't participate because of physical reasons, so the chef of the white case is now a Xie Guang, if Su Zifang's red case can, just let the two of them compete together.

Su Zifang peeled off the lily and cleaned it carefully.

For him, it was a new dish and an extremely familiar one.

When they were at home in the past, Su Lianzheng and Chen Chuyi often opened a store and did not go home, so Su Zi let him go to the neighbor's house to do his homework.

The neighbor's aunt's house grows lilies, so Su Zifang has the impression that the aunt's house has lilies to eat every day.

Especially after October, when fresh lilies are on the market, they also make a special dessert made with whole lilies.

Roasted lilies.

At that time, ovens were scarce, and they were slowly baked out by the stove fire, and the temperature was not easy to control, and it would burn off if you didn't pay attention to it, but under the control of the aunt next door, it was very rare to be scorched.

Basically, they are all with a layer of gold edges.

When he was a child, Su Zifang liked to eat this dessert very much, but he moved later and never had a chance to eat it again.

Jingling rarely makes lily dishes, and he doesn't have a chance to make them, but he just saw fresh lilies on the ingredient shelf, and suddenly he used his brain to eat them, so he took them.

As for whether it is good or not...... Su Zifang didn't think about it.

No matter how bad it is, can it be worse than the Phnom Penh cabbage I made for the first time?

With this idea, Su Zifang made this dish without any psychological burden, that is, he changed his achievement.

Finally fishing out the ones he almost forgot in the corner, making new dishes has a 30% chance of reaching A rank and above.

With the probability bonus, there is a 60% chance of reaching the S level and above, and it is still worth looking forward to if it succeeds.

The lily selected by Su Zifang is a variety from Long Province, which is large, strong, delicate in texture, and has a little powdery taste, but it is very sweet.

It's the kind he used to eat back then, and it looks very kind.

It's just that if you follow the practice of the year, this roasted lily is too simple, and it is the same as boiling mutton.

Su Zifang decided to try a different approach.

Dragon Groan Lily?

A high-end cooking method that sounded like a name suddenly flashed in my mind.

Speaking of Longyin Restaurant, the most famous dish is the Longyin strawberry, which takes several days to make a strawberry look like it can't be eaten, but it's still a strawberry......

Su Zifang always felt that this kind of behavior was a bit of a fart off his pants, but after seeing that many molecular cuisine chefs abroad did this, he also thought about using this method in his own dishes.

It's nothing more than changing the shape and taste.

Chinese cuisine is not nothing.

Not to mention chicken bean curd, almond tofu and so on, fried milk can also be counted.

For Su Zifang, it is really not too difficult to improve a roasted lily.

It's just that you have to think about the direction.

Su Zifang peeled the lily first.

The intact lilies look a bit like garlic, gathered together, and when peeled along the opening, they slowly take on the appearance of lotus flowers.

Looking at such lilies, Su Zifang almost instantly returned to the scene of eating lilies back then.

The aunt took out the roasted lily from the hearth, the skin was golden and crispy, the inside was delicate and soft, and the sweetness was slightly burnt.

When you eat it, you have to peel off the petals one by one, and the experience is very amazing.

So what if you take it apart from the beginning?

Su Zifang put the lily that had just been peeled apart on the board and pondered for a moment, and suddenly thought of a method.

Clean the lily on the outside and heat it in a preheated oven.

Bake at 200 degrees for 30 minutes.

When the outer layer of lilies begins to dehydrate and appear browned, remove the lilies.

At this time, the outer layer of the lily has dried out and turned golden.

Su Zifang pulled off the lily leaves and crushed them, and the pieces were crispy like the thin slices on the almond crisp.

Then remove the lily leaves that are still a little tender inside, seal them in two roasted lily leaves with a little sweet juice mixed with goji berries and mash, and put a circle of honey around them to wait for them to dry.

At this time, boil the syrup, the sugar meets the oil, and slowly forms a glass shape to be considered boiled.

Su Zifang boiled it a little longer.

Seeing that the color is more golden and transparent, I pour the whole pot of syrup into the preheated bowl, and quickly put the lily that has been sealed in the syrup and roll it around.

The white lily is instantly wrapped in transparent glass-colored syrup, and its appearance is crystal clear.

The wolfberries and mash inside swayed as if there was a puddle of water, and you could see the flow inside.

"Hmm...... Is it better to call lily teardrops or lily dumplings?"

When Su Zi was entangled in naming, the system had already lit up the prompt box first.

Okay...... Su Zifang looked at the system prompt, and didn't want to say anything anymore, dumplings are dumplings, in line with the habits of Chinese people, festive.

Although I don't know why I don't need the name roasted lily......

Sigh, spread the broken lily slices in the middle of the plate, and then take out the lily dumplings one by one and put them on top.

No matter what, serve!