"8.7 points. ”

Mu Fei's abalone juice stuffed lotus root slices are really higher than Qian Yun's legs.

According to yesterday's results, Mu Fei felt that the top 20 should be stable this time, and happily went to the players' bench to start observing the cooking of other players.

Probably yesterday I had a preliminary understanding of the strength of other people, most chefs are still in the stage of preparing ingredients for stability, and it is really rare for him to be reckless and reckless.

It also gives him a lot of time to observe.

"This Wensi tofu is not good. ”

"Hey, Wensi tofu again?"

"This ...... Why is it still Wensi Tofu?"

“......”

After looking at several chefs in a row, the ingredients on the cooking table were all lactone tofu, and Mu Fei felt a little numb when he looked at the number of people making Wensi tofu.

I don't know if it was the chef who reminded everyone to make Wensi tofu or the Puzhong chefs mostly only know the basic Huaiyang cuisine, yesterday they all boiled dried shreds, and today they are a dragon Wensi tofu.

"So it seems that tomorrow should be all Longjing shrimp?" Alas!" Mu Fei sighed, envious of Su Zifang's good luck, the taste of the original cooking was good, and there are so many Puzhong chefs to accompany him tomorrow, I feel that I will brush up on the highest score in this Huaiyang Cuisine Competition.

Thinking of Longjing shrimp, Mu Fei's eyes suddenly glanced at a familiar figure.

Zhang Zidan!

Washed white clothes, thin and thin standing by the cooking table, concentrating on a pot of soup dishes.

Mu Fei's eyes fell on the cooking table and saw a few ingredients: "Ulva vegetables, ham, chicken breast, chicken rack?"

"West Lake Ulva soup?"

After making up for Huaiyang's culinary knowledge for a few days, he is not the same as before, at least he can infer what others want to cook based on the ingredients.

As a special dish of Linzhou, West Lake Ulva soup has been recorded as early as in the Southern Dynasty's "New Words of the World", and the thoughts of Ulva are not only fresh and unforgettable, but also a kind of longing for hometown. Therefore, West Lake Ulva soup has also become a delicious and connotative dish, and it is a must-have soup dish in major Huaiyang restaurants.

The soup pays attention to the emerald green of the lettuce, the white legs of the chicken are red, the color is bright, the fragrance is smooth and tender, and the soup is pure and delicious.

However, Zhang Zidan had just washed the lettuce and chicken now, and had not officially entered the cooking process, so Mu Fei turned his gaze to the other side, looking for traces of other people.

Su Zifang's shrimp curd is still steaming on the pot, Zhao Xiaoman's steamed anchovy is probably ready to come out of the pot, Wu Ping's egg siu mai has entered the plating link, and other Puzhong chefs are still in the link of cutting shredded tofu.

"I don't know how dare you make Wensi tofu at this speed?" Although Mu Fei didn't know how to cook this dish himself, it didn't prevent him from complaining as a professional chef.

After all, the mouth cannon is the most enjoyable!

"Huh?" Mu Fei's gaze suddenly swept over Ao Zuo, and he was surprised and stopped at his cooking table.

There is a large basin in front of Ao Zuo, he first knocks the eggs into the basin, puts salt in and stirs well, then pours in flour, stirs with his hands, stirs the noodles and eggs well, pours in an appropriate amount of cold water, and then stirs and forms a dough.

"Egg noodles?" Mu Fei was a little unsure.

After all, he heard that there is a mystery in the chicken soup noodles made by Ao Zuo before, and it seems that he is going to make noodles today, if he can't exceed his previous results, I'm afraid the judges won't give a high score.

But if you can make better noodles than chicken noodle soup......

Mu Fei couldn't imagine what the noodles above 9 points looked like.

Ao Zuo didn't know Mu Fei's thoughts, he only buried his head in the dough, a ball of yellowish dough was kneaded smooth by him, and he rolled it with a rolling pin, spread it out into 3 mm slices on the table, sprinkled with flour, and cut into wide strips.

The soup pot next to it was already boiling, and Ao Zuo took the opportunity to pick the flour into the pot.

Until here, Mu Fei felt that this dish was no different from other noodle dishes, and was about to look away, but Ao Zuo fished out all the noodles, passed them in cold water, and spread them out on the board again.

Mu Fei glanced at the time and wondered: "This side doesn't seem to be familiar, right?

But before he could continue to think deeply, Ao Zuo lifted the lid of the pot on the side to reveal the oil that began to smoke from the half of the pot inside.

On the stage, Gu Pingping was also paying attention to Ao Zuo, seeing that this scene was a little familiar, and was recalling, he heard Yang Tan say: "The white case that makes chicken noodle soup is good, yesterday's crab roe chicken noodle soup, today it is Yi noodles, the level is very good." ”

"What is Yi Noodles?" He Jianmin is not a white case chef, and the name is a little unfamiliar.

Yang Tan continued to explain: "Yi noodles are fried egg noodles, which are easy to store, and you can think of them as the ancestors of instant noodles. ”

"Oh, I see. He Jianmin nodded: "Then what is the level of this dish, isn't it the ancient instant noodles?"

"It's still different, Yi noodles are handmade noodles to be cooked first, when half-cooked, take out the cold water to maintain the texture of the tendons, and then re-fry in the oil pan, not too hot, otherwise it is too dry, and it can't be fried and fished out, so there is no such unique taste. ”

"Hmm...... Okay. He Jianmin still didn't care a little.

As a chef of the red case, he doesn't quite understand why there is a fried noodle and can't control the heat, isn't this kind of thing put in, hey, watch it for a few seconds, okay!

Is it hard?

Offstage, Zhang Zidan's West Lake Ulva soup has begun to boil.

Put the whole chicken rack and chicken breast into the pot with cold water, then add ginger slices and rice wine. After boiling, Zhang Zidan carefully skimmed off the foam and excess fat, leaving only a pot of clear soup, and then turned to low heat and slowly simmered.

About half an hour later, after the chicken soup was boiled, Zhang Zidan took out all the ingredients in the pot, tore the chicken breast into thin strips, and then shredded the prepared ham and put it back into the chicken soup for a second stew.

The chicken broth with ham becomes more delicious and the soup is clear in color.

Zhang Zidan put in the salt and tasted it, nodded with satisfaction, and began to prepare the lettuce.

The lettuce is delicate, and the color and fragrance will be lost after cooking for a long time, so Zhang Zidan blanched the washed Ulva in water, took it out immediately after seeing the leaves rolled, divided it into the soup bowl and then poured into the chicken broth, spread the shredded chicken and ham, and the whole process took less than a minute.

The soup bowl containing West Lake Ulva soup is boiled in boiling water for more than ten minutes, which can not only keep warm, but also play a role in speeding up the absorption of the delicious flavor of the soup.

After the dispensing was completed, Zhang Zidan raised his hand to signal.

"The little girl who made tofu dumplings is ready for today's cooking. "Gu Pingping's eyesight advantage is extraordinarily large.

"What kind of dish is today?" Huang Sheng said curiously.

"West Lake Ulva soup. Gu Pingping looked at the remaining dishes on the table and replied casually.

"This soup doesn't seem to be Master Du's unique skill, right?" He Jianmin learned to be obedient this time, and asked very cautiously.

"It's not. Gu Pingping knew what he cared about, and helped him affirm: "There are many places in the soup of Ulva cabbage, no one makes it particularly good, and there is nothing very bad, she should have researched it herself." Let's see how it tastes. ”

"Hmm. He Jianmin nodded, looked at the waiter who was getting closer and closer, and began to look forward to it.

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