The judges on the stage smiled and discussed when they saw Suzi's performance.

"What's his topic?" Ren Jiahua asked as he looked at Zhou Annian, who was in charge of the lottery for the contestants' dishes.

"Bamboo fish soup. ”

"That's a good topic!"

Ren Jiahua chuckled and looked at Su Zifang, and a little anticipation flashed in his eyes.

"Isn't Elder Ren worried about his mistakes? I remember this dish from the previous Kitchen Olympiad?"

"Well, that's right. ”

Ren Jiahua nodded and said softly: "This is the topic of a dish in the first two Kitchen Olympiads, and it was the Neon Country team that was drawn at that time, I remember that it was Chef Yoshida, and the dishes he made were artistic conception." ”

"At the foot of Mt. Fuji, bamboo forests, hot springs. ”

"The taste of kombu soup and seafood hangs out, the floor is spread out of mats made of bonito flowers, and the bamboo knots carved out of asparagus and crispy melon skin. ”

"Overall, the performance was very good, but the taste was a little bland and the score was not very high in the end. ”

"But Chef Yoshida has been a neon chef for decades, so it's not unusual for him to make this. ”

"I'm afraid it's hard to see it after this year. ”

Ren Jiahua sighed, and the others also knew what he meant.

Because a chef does not have a golden age like an athlete, if a chef performs well, then the next ten years or even decades.

As long as no one can surpass him in the representative dish, he can always be stable over others.

This is the case in previous Kitchen Olympiads, so the feasibility has been discussed since the last one, and a heavy notice has been issued at the beginning of this year.

Directly limit the age, and completely put an end to the practice of older chefs taking the lead in the competition by virtue of experience.

According to the opinion of the organizers of the Kitchen Olympiad.

Although the Kitchen Olympiad is a competition, it is not a place for some people to brush up on their achievements forever, but to give more young chefs room to communicate and grow.

So a ban restricted top chefs such as Qin Chang'an, Shimizu Reiichi, Simon Nader, and Davide Heng.

Otherwise, with them, some projects don't need to be compared at all, and they will definitely win the championship.

In this way, we will ensure that the people who come to the competition are new chefs from all over the world, who can have the strongest creative power, and that it is conducive to communication.

While the judges were discussing, Su Zifang had already selected the required ingredients and returned to his cooking table.

Bamboo tubes, small whitebait, ham, winter melon, kelp......

A large basket of scattered ingredients was taken, and the most important thing for the judges was the bamboo tube.

"What is he going to do?" Ke Pengyi looked at him a few times, a little curious.

He has eaten a lot of dishes made with bamboo tubes.

But whether it is braised pork in a bamboo tube, rice in a bamboo tube, or steamed chicken in a bamboo tube, these dishes have a very key place.

Less soup!

Even in Wuyi Guodong, Zhejiang Province, which is currently famous for bamboo tube rice in China, there is only one delicacy called wild vegetable bamboo tube soup.

In addition, because it is difficult to grasp the temperature, the bamboo tube will burst and leak the soup, and now it is slowly resuming to serve the soup in the bamboo tube.

Su Zifang's title is "bamboo, fish, soup", so it is inevitable to present soup dishes.

"Could it be that he wants to use a bamboo tube as a container?" Ke Pengyi flashed a little doubtful, and in an instant began to consider this feasibility.

It is true that the bamboo tube can be used as a container to enhance the ornamentality, but it will reduce the fragrance of the bamboo tube and the flavor of the dish to penetrate to form a complementary flavor, but it will fall behind.

Ke Pengyi simply looked at Zhou Annian beside him.

I'm just a food critic, and I'm definitely not as professional as a chef in cooking, so it's better to ask the senior chef directly after thinking so much, maybe I can know what Su Zifang thinks at a glance.

"Master Zhou, can you tell what he's going to do?"

Zhou Annian was watching other chefs cooking, when he heard the voice, he turned his head, and glanced at Ke Pengyi's eyes again, only to know who he was talking about.

After staring at it for a few moments, he smiled slightly: "It's a little hard to guess." ”

"It's an innovative dish that sometimes no one else knows what he's doing except the chef himself. ”

"Once a colleague of mine was cooking a dish, before that we all thought it was a bitter gourd cup, but at the last minute we realized that the bitter gourd cup was just to add a touch of sweetness to the ingredients in the middle, and the real dish was the bitter gourd cup. ”

"So, I don't know what he's going to do. ”

"But with his strength, he should surprise us!"

After Zhou Annian finished speaking, his eyes fell on Su Zifang's movements, and he smiled slightly, and continued to look at the progress of other people's dishes.

Ma Jinglun drew "crab, melon, baked".

This seems to be more difficult to do than Suzi's, after all, whether it is bamboo tube fish, bamboo shoot fish or bamboo sunfish, there is a precedent.

And Ma Jinglun's crab and melon have no borderless dishes at all, and the only thing I can think of is crab and cucumber seeds.

It's just that he can't use this dish to participate in the evaluation, so he can only change one dish.

In Zhou Annian's sight, Ma Jinglun washed and peeled the pumpkin, beat it into the form of pumpkin juice, and seasoned it with sugar and whipped cream.

Divide half of it, add the gelly powder, put it in the refrigerator, and start processing the crabs.

The crab selected by Ma Jinglun is not a hairy crab in China, but a loose leaf crab imported from Oriental countries.

Zhou Annian saw the choice of this crab species and bowed slightly.

As a deep-sea crab, the Matsuba crab is the "king of winter taste" because of its delicious and smooth meat, and although it is only available in high-end Japanese restaurants in China, it is difficult to stop its umami.

In particular, the seasonal pine leaf crab is full of cream and yellow, which is a treasure of crab species.

However, this time the forum did not bring live crabs, but the highest quality frozen crabs.

It takes no more than 10 minutes from the water to cleaning and cooking, and then immediately ozone sterilization and sterilization, vacuum packaging and freezing, and the whole cold chain ensures that the perfect taste of crab meat can be restored after thawing.

The highest grade of frozen crabs can even be sold for a higher price than live crabs.

Ma Jinglun is most suitable for using this crab to make baked vegetables!

In just a few minutes, Ma Jinglun removed all the crab meat and crab roe, and retained the intact crab shell.

Cut the thick onion into the pan and stir-fry, when it is slightly transparent, add the green onion and ginger slices, fry until fragrant, and then stir-fry the cut pumpkin strips without juice in the pan and stir-fry evenly.

Then place the crab meat on top of the shell and pour in a bowl of pumpkin juice.

Cover the pot with a lid and wait until the pumpkin baked crab is ready to be steamed.

However, Ma Jinglun did not stop moving, but took out the pumpkin juice that had been frozen just now, and after freezing, it was now jelly-like.

Ma Jinglun skillfully froze the pumpkin and cut it into the same size as the pumpkin strips just now, dipped it in the egg mixture, wrapped it in a layer of salted egg yolk, fried it in the pan until golden brown, then took it out, and then put it on the plate with the pumpkin baked crab that had been made.

Seeing this, Zhou Annian nodded with satisfaction.

Ma Jinglun's dish, as the answer to the paper, is actually only of a medium level, after all, the element innovation is insufficient.

It's just that all the elements of "melon, crab, and baked" appear, but it is not particularly different from ordinary pumpkin baked crabs.

If there is, it is only a change in the ingredients.

And although this change reflects the skill of the chef, it will not score too high in a place like the Kitchen Olympiad.

Unconsciously, Zhou Annian himself didn't realize that he was already using the standards of the Kitchen Olympiad to demand these young chefs. Baidu search Le'an Xuanshu Net(乐安宣书网)