The magma-like red oil envelops the white and tender tofu, and the iron plate does not mention the shadow of pepper and chili pepper, and even the pepper powder and chili powder cannot be seen.

But there is a different aroma of bean paste.

Rao is a gourmand like Ke Pengyi can't help but wonder: "Can such a dish really satisfy you?"

But when a spoonful of tofu was in his mouth, Ke Pengyi's frown suddenly expanded.

The whole person stood up instantly as if he was burned to the buttocks!

After a while, I realized that it was not my butt that I was burned, but my mouth, so I opened my mouth wide and kept fanning.

The eyes looking at the tofu are full of surprise.

The other judges were the same, and they didn't look a little satisfied until this time, looking at Cang Wufeng and nodding with a smile.

Cang Wufeng also smiled and responded to a few people as if he had expected it.

Without rushing to ask, several people continued to scoop up the tofu, but this time they didn't pay attention to the soup next to them, but only scooped up a piece of tofu.

Take another spoon and press down.

The tofu is split in half, and a crimson red oil sauce flows from the middle, like a snow-capped mountain suddenly turning into a volcano and gushing lava.

"I see!"

Several judges suddenly realized at the same time and gave a thumbs up to Cang Wufeng.

"Very well behaved!"

The others watched from afar, more or less understanding what was going on, and a little admiration flashed in their eyes.

Su Zifang knows this technique the most, and he is also the chef who admires Cangwufeng the most.

In fact, Canggofeng's approach is very similar to his, which is to use the second flavor hidden in the ingredients to create a surprising taste experience.

And it's all done in the same way.

It's just that Su Zifang chose wasabi, and Cangwufeng chose spicy soup.

Remove the middle part of the original tofu, pour in the hot broth, and reseal.

Using the name and teppanyaki of ordinary mapo tofu to deliberately make diners think that the key to the dish is the teppanyaki, and then bite into the tofu in one bite without warning.

Let the numb, spicy, and hot contained in mapo tofu all explode in an instant like a volcanic eruption!

This is the essence of this mapo tofu!

Ke Pengyi also instantly understood this mystery, and finished talking about all the ingredients of this dish on the stage.

He looked at the people behind him.

The sense of anticipation in his eyes became more and more obvious.

Originally, everyone thought that it would be a little difficult for Ren Jiahua to use the questions of the Kitchen Olympiad to take the exam, but they didn't expect it.

In such a short period of time, several people actually completed the dishes that satisfied them, and even each dish was beyond expectations.

This made Ke Pengyi and Gu Pingping instantly sigh.

If the wave pushes the previous wave, one wave is stronger than the other!

The emotion is not over yet, and the dishes in the back continue to be served.

Liu Qin, a serious Sichuan chef, drew a topic that has little to do with Sichuan cuisine.

"Duck, worms, roast. ”

Or the only connection is that there are ducks in Sichuan cuisine, and there are also a lot of insect dishes.

It's just that...... This dish is obviously more suitable for Yunnan cuisine.

However, Liu Qin's final dishes were still very pleasantly surprised.

The duck is treated with a roast duck technique, and the skin is peeled off and cut into strips for container.

Slice the duck meat, simmer the cordyceps in the soup and wrap it in the oven together with the duck meat and duck skin for secondary roasting.

When you take it out, it looks like bread is golden and swollen.

Of course, the name of such a dish is also straightforward.

Liu Qin didn't even use his brain, he directly named it roast duck bread and put it on the plate.

Zhou Annian looked at this look and liked it a little.

After all, in the fishing hotel, there are many reception tasks every day to eat roast duck.

However, many foreign guests are not used to eating shredded green onions directly, and the method of wrapping bread has lost its novelty.

However, because this dish is only to present the shape and conform to the proposal, the control of the taste is slightly poor, and it only received an A- evaluation in the Suzifang system.

In fact, this is enough to see the level of these chefs.

Even the overturned dishes have an A-grade.

If it is under normal circumstances, Su Zifang does not have any buffs, I am afraid that it may not be possible to win so easily.

Remember the characteristics and innovations of Liu Qin's dish, and the next dish will be served.

The work of Fujian cuisine chef Lin Yu!

The topic is "vegetables, eggs, and cakes" that are difficult to make a difference.

At least in Su Zifang's cognition, this dish has basically bid farewell to any kind of clear cuisine, but has entered the realm of white cases.

However, after Lin Yu revealed the name of the dish, Su Zi was stunned for a moment.

"Scallion pancakes!"

Lin Yu just came up with a name that is also common in breakfast stalls!

However, just like that, the judges still showed some expectations.

Su Zifang: ???

What's going on?

Why do these judges have such high expectations for such a breakfast dish?

didn't let him wait too long, Ke Pengyi's voice sounded to help him answer his questions.

"It's this taste, the classic snack scallion pancake in Min Province!"

"Exactly the same as I've eaten before!"

Ren Jiahua also nodded with satisfaction: "The outside is crispy and the inside is tender, the green onions are fragrant and delicious, and the texture and taste of the whole cake are almost impeccable." ”

"The key is to achieve a puffy but not hard, elastic but not fluffy taste, even the master who has been operating in Min Province for decades may not have this skill. ”

Su Zifang was even more confused when he listened to the words.

Isn't scallion pancake a snack in the north? When did it become a specialty of Min Province?

And scallion pancakes...... Why does it look like a dorayaki?

Ke Pengyi finally saw the doubts of others at this time and continued to answer them.

"This dish is a perfect match for Lin Yu. ”

"Many of you don't know that scallion pancakes are a very common breakfast in Minh province, and they are different from shortbread and soft dough cakes in the north. ”

"Min Province scallion pancake is fried with rice milk and soybean paste, and the taste and texture are unique. ”

"The scallion pancake made by Lin Yu, although there is no innovation or change, but it has achieved the most difficult taste of his hometown!"

"It's worth the ...... Yes...... A good score!"

Ke Pengyi finally realized at the last moment that this score could not be announced so early, and hurriedly pulled back the topic.

"Next!"

Ke Pengyi's voice was loud, and no one in the audience responded.

At this time, the only chefs left in the field were Xiao Yunxiao, Kong Baimo, and Fang Xiaojiang.

Still calm, without a little pressure.

It's all about their own dishes.

Su Zifang couldn't help but sigh that those who could get to this point had a strong ability to resist pressure.

If I had changed to an ordinary chef, I am afraid that I would either be thinking about how to improve other people's dishes now, or complaining about why I have not done a good job.

It's not going to be as focused as a few people at all.

Perhaps, this is the biggest difference that distinguishes them from Pugao chefs!

Su Zifang thought calmly, and saw Kong Baimo raise his hand.

"I'm done!" 166Reading.com