For the first time in his life, He felt that he had studied Chinese for more than 20 years.

Didn't you say that the taste was similar, why was it almost meaningless......

"Does that mean that?" thought of something else.

But after thinking about it, this is not a draft, where is so much meaning, and he can't mean so many people.

After carefully reviewing Gu Pingping's evaluation of his stew yesterday, he felt that the judges might mean that he didn't pay attention to the details of his cooking - the meat slices were too thick, the eel section was poorly handled, and the oil was too much.

These questions don't care about technology, they just about the degree of care.

"It seems that this is what it means. He looked around with firm confidence and found that he was not the last, so he silently cheered himself up: "Steady, this one can be won!"

The main ingredient in front of him is still eel, which is his last insistence as a Jianghuai chef.

Of course, the more important reason is the cordial greeting from He Jianmin yesterday: "If you can't cook eel dishes, don't go home." ”

Eel, tofu, pork belly, and green and red peppers were all on the counter, and just in case, he chose a variety of possibilities when choosing a dish, but when he finally decided on what he wanted to cook, he only kept the eel and put the other ingredients aside.

He wants to prove with his strength that he is worthy of the title of eel chef, and the tiger tail is his choice to wash away his defeat.

As a famous dish in Huaiyang, the status of the tiger tail in the Jianghuai family is higher than that of the soft eel, but compared with other eel dishes, the fame of the tiger tail is too small, most diners do not know this dish, except for some gourmets who will come to taste the general diners and tourists rarely ask.

This also indirectly led to the fact that he didn't have a chance to play this dish a few times a year, and he was forced to transfer to stew and knock out due to the pressure of reality.

After all, the stove chef also has to make money by making orders.

After the stock is boiled, add the green onion, ginger slices, rice wine, salt, and rice vinegar.

In order to have a good result, He So-called has started to upgrade the ingredients - the broth makes the eel more delicious and flavorful, and the rice vinegar can make the eel meat soft and shiny, which are all good means to work on the details.

Bring the heat to a boil and blanch the eel with the thickness of your index finger.

He kept guarding the side of the pot, constantly stirring the pot with a spoon to prevent the eel from sinking to the bottom, and at the same time washing away the mucus secreted by the eel.

The blanched eel is fished out of the cold water, and then the back is opened with a bamboo knife to remove the bones.

There is no way, after all, the average Huaiyang chef can't cook eel dishes a year as much as Jianghuai people in a month, and the amount of eels processed in a year by a person from Shuitai is definitely more than that of many top Huaiyang chefs.

What to do, don't do anything, wash the fish first. It is a true portrayal of the so-called first year in Jianghuai.

......

By this point, the eel preparation has been almost completed.

Put the boneless eel in half and put it on a plate, add the sauce made of green onion, ginger, cooking wine, light soy sauce, salt, and sugar, and put it in the steamer.

While steaming, the oil is burned in an iron pot.

Fifteen minutes later, remove the eel, spread with minced garlic and chopped green onions, and pour in a spoonful of piping hot sesame oil.

In an instant, the delicious taste penetrates the sky.

The eel's back is black and shiny, and the sauce is sweet and delicious, and the smell of it has already begun to flood with saliva, not to mention the happiness of tasting it.

He raised his hand and looked at the waiter who was smiling towards him and nodded, his expression was steady and smiling, showing the joy before his success to the fullest.

The game in front of him is already a super-level performance, and he feels that the best game he has made in his life is the game in front of him.

However, the beautiful waitress lady with her eight-centimeter heels just glanced at him, then walked past him with a sweet smile and walked to the place where several cooking tables behind him stopped.

"Hello, is it time to serve?"

"Well, thank you!"

It was Su Zifang who spoke, and he happened to have completed the shrimp rot, and raised his hand almost at the same time as He Ming.

He thought that the waiter would serve the food in the order before and after, and he originally planned to put the shrimp rot back in the pot to keep warm, but he saw the young lady passing by and coming straight to him.

This kind of preferential treatment must be because the food you make is novel and interesting, and the taste is good, and the way you focus on cooking attracts the waiter, not your own damn appearance, right?

Su Zifang fell into self-deception.

The same thought also appeared here, and he felt a little sad when he was served by a chef who was silent for two days in a row.

"Yesterday it was a girl, so I didn't care about it, what is the situation today? In addition to being more handsome than me and cooking better than me, what advantages does that guy have? Why is he serving food before me!"

He turned his head and stared at Su Zifang with sad eyes, as if if he couldn't get a high score must be because he robbed him of his time to serve the food.

Su Zifang, who was placing shrimp rot in the tray, suddenly felt a sharp eye constantly scanning him.

When I looked up and saw the face of the so-called unity of the five senses, I had a little self-doubt: "Do I owe him money?"

What is the so-called hatred of Su Zifang.

Su Zifang was thinking about why he hated himself.

The food came on stage, and several judges thought it tasted good. Just as he was about to score, Xue Yi said that this was a compound material.

Then, the form of the judges' bench changed instantly.

If it weren't for the image and seating constraints, it would have been an indiscriminate multi-person fight scene.

"Old Xue, I'm not targeting you, I just want to ask, why do you say that this dish is a restoration of the long-lost shrimp rot?" Huang Sheng's question went straight to the core.

"This dish is recorded in ancient books, cooked with chicken, duck eggs and shrimp, in which the shrimp head is ground and the eggs are steamed to make shrimp curd, and the shrimp paste cake is placed on top, and then the perilla is used to cushion the bottom, what do you think is not the same?" Gu Pingping also has a certain understanding of the compound raw material, and helped to ask back. "But how can you be sure that this is a restored lost dish?"

Huang Sheng bit the words "restoring lost cuisine" very hard.

"Huaiyang cuisine has developed for thousands of years, and there are many lost and innovative dishes. I know it's not easy to restore a dish, but because it's not easy, we have to distinguish it, otherwise how can we tell if it's a pearl in the sea or a sand in the Ganges?"

"You ......"

Gu Pingping was a little angry and didn't know how to continue.

"So, the tofu dumplings made by Zhang Zidan are reductions, and the shrimp curd made by Su Zifang is not?" Gu Pingping frowned and asked rhetorically.

"We have all eaten tofu dumplings, and the taste of one person's cooking is exactly the same as that of another, which is restoration. But shrimp curd, who of you have eaten it, how can you guarantee that this dish is the ancient shrimp curd, and not invented and created by himself?" Huang Sheng still unswervingly adhered to his own philosophy.

Gu Pingping supports the forehead......

I didn't expect this stubble before, so that he forgot that Huang Sheng was a conservative who regained the raw material, and always insisted that the restoration should be the same as the raw material, and if there was a change, it would not be considered restoration.

And he is a developmentist, and he thinks that as long as it can be restored according to ancient books, even if some changes occur, as long as there are not many discrepancies, it can still be regarded as a restoration.

This is the difference between the two ideas, and no one can convince anyone for a while.

After a stalemate for a few minutes, Gu Pingping still opened his mouth first and asked, "So, what does Master Huang mean here?"

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