The boneless eel is quickly shredded, and the ham, bamboo shoots, mushrooms, green and red peppers and other ingredients are also washed and shredded for later use.

Peng Lidong moved to the other side, cleaned the eel with the skin and cut the flower knife, salted it with vinegar, chopped the pig (ròu) into mince, and spread it on top of the long fish sprinkled with cornstarch. Cut the chestnuts into cubes, and prepare the required green onion and ginger water.

The two pots were already red, and the gas of the pot could be seen across the table.

It's just that he still doesn't know what Peng Lidong is going to cook.

"What is he going to do?" Su Zifang looked past Mu Fei and turned his gaze to the other three.

"Brother Fang, why did you skip me?" Mu Fei was a little unconvinced.

"Then what kind of food do you say, if you can tell it, I'll make the rest of your tofu for you!" Su Zifang put out the table (qíng) that you are doing your home.

"I don't want to say it now!" Mu Feiao (jiāo) said.

"It's a silver silk fish and a red crispy fish. Kong Yan looked carefully and replied.

"Do you know this?" Mu Fei looked at Kong Yan in shock.

"When I couldn't solve the problem of compound seasoning, I thought I was not good at Lu cuisine, so I tried to learn from other cuisines. ”

"How many cuisines?" Zhang Zidan paid attention to this point, a little incredulous.

"Hmm...... Sichuan, Luhuai, Guangdong, Fujian, Zhejiang, Hunan, Hui, Shaanxi, and Beijing have all tried to learn, but unfortunately it is useless. Kong Yan pursed his lips in response.

"Then you still have time to learn carving?" Su Zifang finished counting the time and looked at Kong Yan with a ghost-like watch (qíng).

According to Kong Yan's learning speed, the owner of his own system is a scumbag.

"That's it...... When I was bored with cooking, I didn't have any other entertainment, so I had to practice knife work. Kong Yan said that practicing this by himself is as natural as eating and drinking.

Forget it, continue to look at the left and right bows!

After giving up the idea of comparing with these perverts, Su Zifang, the weakest system host in history, thought seriously.

Anyway, I'm a hanger (bī), as long as I work hard to do the task, there will always be a day when I become a pervert.

While speaking, Peng Lidong had already completed the sliding pot action and started the next step.

Leave the bottom oil in the pot in the left hand and sprinkle it into the three treasures of the boiling pot, and the half pot of frying oil in the right hand has risen in temperature, and a ball of vermicelli is thrown into the pot, and quickly removed when it is fried until it swells and changes color.

Peng Lidong held a shovel in one hand and a spoon in the other, and there was no trace of panic in his movements.

"At the bottom of the vermicelli, it should be the mat dish of the silver silk long fish, and the next is estimated to be the eel section of the fried red crispy long fish. "Kong Yan turned on the technical analysis mode.

Sure enough, after Peng Lidong fished out the vermicelli, he immediately put the eel segment that had been paved (ròu) millet into the pot and changed the heat to medium heat and continued to fry it.

"After the pot is stir-fried eel. ”

Peng Lidong responded to the fire and poured in the eel silk and quickly dispersed.

"Add the side dishes. ”

Shredded bamboo shoots, shredded mushrooms, and green and red peppers were all poured into the pot by Peng Lidong, and he raised his hand to knock it, showing off turning the pot without a spoon, and all the ingredients turned around neatly and fell back.

"The eel section is out of the pot, and the clear soup is flavored and the chestnut is fragrant. Kong Yan said again.

As if to confirm Kong Yan's words, Peng Lidong took out all the eel segments in the fryer, left the bottom oil in the pot and returned to the pot, simmered in clear soup, and threw in a handful of chestnuts and lid the pot after the soup boiled.

Su Zifang: ......

He seriously suspected that Kong Yan and Peng Lidong had colluded to do it.

Otherwise, this consciousness is too terrible.

Reminds him of a Tetris duel video he watched a long time ago.

The first and second in the world start from the first block to the end of the day, and all (cāo) works are exactly the same.

Let the people who eat melons deeply understand the four words - all laws are one.

It turns out that Tetris, which has countless choices in the eyes of rookies, has only one in the eyes of masters.

In the eyes of Kong Yan and Peng Lidong, if these two dishes are to be perfect, there is probably only one way.

"By the way, why do you think it's so powerful?" Mu Fei asked Kong Yan curiously.

Kong Yan turned his head and rolled his eyes: "I can't do it well, it's not that I don't realize it, I look at the overall situation, understand? Senior chefs can almost do it." ”

Mu Fei: ......

Excuse me, as a mid-level chef, he doesn't deserve this noble skill.

Fortunately, He Zhi is not on the side, otherwise he will definitely pull Kong Yan to talk about the overall situation.

In the next action, Kong Yan did not speak, and everyone stared at Peng Lidong's big show (cāo).

With the left hand, take the evenly fried eel from the heat for a short time, pour in the prepared sauce and continue to stir-fry a few times, and put it on a plate.

Quickly clean the steamer.

After the water boils, remove the simmered eel and cut it into sections, and put it in a large bowl to continue cooking.

"Okay, there's nothing left to see about the rest of the steps, just steam it upside down and put it on a plate and you're ready to go. Kong Yan shook his head and felt a little pity: "One stir-fry and one steam-fried, it is not an authentic left and right open bow, if you do stir-fried waist flowers and fried double crispy, then it will be interesting!"

Su Zifang glanced sideways slightly.

With the strict requirements of these two dishes on the heat, the two pots are turned over at the same time, I'm afraid I don't want to tire Peng Lidong to death, right?

I didn't expect Kong Yan to look like Sven, and his secret thoughts were so in line with his heart.

Truth be told, he wants to see it too!

Su Zifang handed Kong Yan a qíng (qíng) that you know well.

Kong Yan returned to each other.

I have confirmed that I am a simple (ài) person who is a good cook!

Peng Lidong finished processing the two dishes and saw that there were still minutes left, so he was relieved.

He deliberately processed the frying and simmering links for a few more minutes, just to reduce the steaming time in the later stage, and if there was no problem, there would be eight minutes left to get out of the pot. Just in time for the last time to serve.

Looking left and right, the three dishes of the second chef have been completed, and the radishes and cucumbers that are carved and arranged are ready to go.

He finally finished the stew here, but the time was a bit rushed, and the work was not perfect, only the usual eighty percent level.

There is no problem with the other tiger tail from the appearance, and it is the same as the normal level in the store.

Peng Lidong knew his level, and he went to taste the whole duck banquet at Jingling Hotel a few days ago.

In the case of no time limit in the store and a complete supply of kitchen utensils and ingredients (qíng), he can give 9.5 points in his eyes.

And if there is no accident, the level is about 9.5 points, and the second chef is almost 9.4 points, the only variable is what it is.

However, if you do it yourself, theoretically, as long as you maintain a normal level and score more than 9 points, you still have hope of passing the audition.

Peng Lidong finished all the calculations, and after processing the last plate in his hand, he raised his hand steadily to signal that the banquet was completed.

"Long Fish Feast!"

After the staff shouted with a sense of ceremony, they immediately continued: "When the time for the competition is up, please stop cooking for all participating teams, and unfinished dishes will not be counted in the banquet score." ”

Su Zifang looked left and right, and the other teams had finished this time. The last team also finished the cooking.

This staff is really dedicated.

"It's not easy, it's almost time. The judges looked at the long fish banquet in front of them and sighed.

"Eat first, this Jianghuai people's long fish banquet is still very famous. ”

"Compared to the whole duck feast and the tofu feast?"

"Each has its own merits, and you will know how it is when you taste it. ”

"Yes!"

The judges were no longer entangled, several pairs of chopsticks fell together, and the hearts of the ten people in the audience instantly lifted.