For such a long time in the competition, it is tantamount to a fool's dream to boil the broth of the cabbage.

Even if Mu Fei, who was proficient in all kinds of soup brewing, came over, he could only sneer and say, "I'm sorry, I can't do it." ”

But that's for the average genius.

For an excellent young man like Su Zifang, it is easy to boil a pot of soup with quality and quantity.

Various achievements took turns, coupled with the passive effect of [Success], and after more than an hour, a pot of soup marked S-grade successfully appeared in front of Su Zifang.

To put it unreasonably, it's much better than the pot that has been simmering on the stove all year round.

A few chefs next to him smelled the smell and looked at Su Zifang with resentment.

They are all chefs, and even if there is no system that can clearly show the grade of the dishes, there are still basic taste judgments.

"Even better than the best dashi I've ever seen. ”

"Did this man cheat...... Can you make this kind of stock in an hour? I'm going to screw my head off!"

Immediately, someone raised his hand to invite the invigilator and the examination committee to report that Su Zifang had brought illegal additives into the examination room.

Several judges walked down suspiciously, and happened to see Su Zi doing the last straining operation, without making a sound, and patiently waited for him to finish this step before speaking.

"We have received a report that you have brought illegal additives into the examination room, please cooperate with the inspection, otherwise it will be treated as cheating. ”

Su Zi was stunned for a moment: "Then what if I don't find it and delay my cooking time?"

The invigilators and examiners were also stunned for a moment.

They just received a report that Su Zifang used illegal additives, so they were able to make such a good pot of soup in such a short time.

When they came over to take a look, they also believed the whistleblower's words a little.

After all, this pot of broth doesn't seem to be able to boil out in an hour, even if Cao Yangping is close to it...... That's going to have to come and talk about it.

Anyway, with the judges' knowledge, I have never seen anyone who can handle the stock so well in two hours.

"Can you taste it?" asked Su Zifang.

"Of course. Su Zifang did not stop him, and enthusiastically took out three small bowls and gave them to several judges to taste together.

Fresh!

Tasty!

Refreshing to the extreme!

The moment the soup enters the throat, it is as if all 36,000 pores of the body are opened, and the fragrance of flowers in spring, lotus leaves in summer, cool breeze in autumn, and warm sun in winter appear in turn, making people feel a throbbing from the depths of their souls.

The flavors of pork bones, chicken racks, earth fish, lean meat, and ham spread from the tip of the tongue little by little, infiltrating the taste buds of the judges, allowing them to savor this extreme deliciousness.

Suddenly, Su Zifang's voice sounded.

"Hmm, do you have any problems with the judges?"

Several judges reluctantly woke up from the beautiful taste experience, carefully scooped up the ingredients in the pot with a sieve, and found that in addition to the necessary ingredients for the soup, there was no extra seasoning, and at most a little Chinese medicinal materials such as codonopsis and astragalus were added.

As for the prohibited additives that others say, there is not even a shadow.

Immediately returned to his original position, and the surrounding candidates showed shocked eyes.

Are you alright?

Is this all right?

Boil such a good soup in an hour, and there is nothing added?

Not far away, a chef silently withdrew his gaze, silently kept a heart in his heart, and looked at Su Zifang's cooking table with a slight sneer.

Sending off the judges, Su Zifang began to process his own cabbage.

You must know that the most important dish of boiling water cabbage is that piece of cabbage.

Whether it is done well or not is a matter of soup, but in terms of shape and ingenuity, it all depends on the cabbage.

Su Zifang's boiling cabbage was consulted with Cao Yangping, the authentic state banquet table dishes, although the main ingredient is just a cabbage, but it brings together the essence of heaven and earth, the aura of the sun and the moon, Su Zifang was shocked when he saw it for the first time.

As the broth is poured down, the cabbage in the middle of the plate slowly blooms like a nine-petal lotus platform, which is picturesque.

After paying the price of two full points of Longjing shrimp, Su Zifang finally learned the method of boiling water cabbage.

First, select the best cabbage, and peel off all the white and blue parts on the outside, leaving only the middle five or six layers of tender cores.

Cut the cabbage root thinner first, and then cut off the cabbage leaf as much as possible, leaving the cabbage stalk cut into the shape of lotus petals and unfolded.

Carefully place in a colander and slowly pour the stock spoonful by spoonful.

After seeing that the whole cabbage is showing a bright yellow and almost transparent jade color, the cages are carefully put together to form a translucent sphere in the shape of garlic.

In the celadon high-rim plate are lettuce leaves carved into the shape of lotus leaves, as well as a few red wolfberries, and garlic cabbage is placed in the middle, which does not look like a serious boiling water cabbage.

Seeing that there was no one lining up in front of him, Su Zifang quickly raised his hand to signal himself to serve the food

I took a large tray, poured in liquid nitrogen, and placed the celadon plate on top of the tray, and then served three portions of food in batches.

The chefs on both sides who had not yet gone up to participate in the assessment looked at Su Zi's short dishes and were a little surprised.

That's it?

Is this also called boiling water cabbage?

There is no water on the plate at all, and it is almost the same as opening the cabbage!

Although the judges were not so straightforward, they were also a little puzzled when they looked at Su Zifang's gaze.

In line with the process, a prompt: "The dishes cannot be changed after they are served, please be sure?"

I saw Su Zifang ignoring the surprised gazes of the people around him, carrying a copper kettle and slowly stepping forward and saying in a deep voice: "This boiling water cabbage is a performance dish." ”

"Show cooking?"

Being able to achieve the level of judges is no stranger to this form of cuisine.

Performance cuisine is a special cuisine created by the Chinese Culinary Stunt Performance Troupe, which can be said to show the culinary skills of various Chinese cuisines to the fullest, and is an important part of the intangible cultural heritage of Chinese catering.

It has performed in many food festivals, food exhibitions, and cooking competitions, and is also the official performance of the last Olympic Culinary Competition.

Among them, balloon meat cutting, 100-meter radish shreds, aerial spoon stir-frying, 80-second chicken fried chicken and other projects are even more powerful than other countries, becoming ironclad proof that Chinese cooking has the addition of Chinese kung fu.

However, although the food used in the performance looks good, everyone knows the taste.

Hearing Su Zifang say that the most important boiling water cabbage is a performance dish, the judges lost interest in an instant, and they can maintain your expression of being faster.

Su Zifang didn't explain.

Carrying a copper kettle, the mouth of the pot is slowly poured over the garlic cabbage.

In an instant, the rich flavor of the broth escaped, and the cabbage on the plate spread out and bloomed into a lotus platform.

Lotus leaves and wolfberries wafting in the soup form a tranquil picture, full of Zen.

The judges' disdainful expressions just now suddenly changed.

Looking at the different boiling water cabbage on the table, he suddenly became very interested.