Huaiyang cuisine is the first to pay attention to river fresh, among which shrimp, fish, and crab are the most, so the chefs of Group 7 have won half of the other groups in terms of familiarity with the main ingredients.

Except for Ozuo, who can only choose this shrimp dish because he can only use golden sand shrimp, other chefs often make dishes that are not less than 100 dishes.

After all, the chef who can stay to this day, even if it is just a general Chinese chef, is not a fuel-efficient lamp.

However, Su Zifang didn't expect that he was the only one who chose Longjing shrimp today.

Originally, he thought that many chefs would choose a dish of stability like himself, and make a Longjing shrimp that is unlikely to overturn.

However, when he saw the relief of other chefs after changing dishes, and the same feeling they showed when they watched themselves make Longjing shrimp, he finally figured out why.

At present, Xue Yi, who is the best eater of Longjing shrimp, is on stage as a judge.

And a Longjing shrimp that does not overturn is obviously not enough to impress Xue Yi. If a person is accidentally treated by the judges as the standard of Longjing shrimp at Xue Yi's request, then it is ten likely to be cold.

That's why other chefs have switched to other creative shrimp dishes, just to avoid the above-mentioned situation.

Although what Su Zifang thought of was not all the truth, it was basically in line with the situation.

After thinking for a few seconds, Su Zifang began to calmly deal with the river shrimp in front of him.

He knows that what makes him different from other chefs is that their Longjing shrimp may just not overturn, while his own Longjing shrimp will be delicious.

Therefore, the most important thing at the moment is to make a delicious enough Longjing shrimp.

Without Chashan Longjing shrimp, the taste of the Longjing shrimp made should be relatively light, and he had to find a way to improve the quality of the shrimp.

After thinking about it, Su Zifang poured out the first tea juice after brewing Longjing tea to cool, and then poured the river shrimp into Longjing tea to raise.

Anyway, there are still a few hours before the end of cooking, and he is not in a hurry to grab these few minutes, it is better to try whether the temporary cramming can make the shrimp more flavorful.

The river shrimp were bathing in the tea, and Su Zifang watched the movements of the other players in his group leisurely.

Ao Zuo cut off the shrimp gun and shrimp whiskers and then opened the back to pull out the shrimp line, marinated it in a basin with cooking wine, ginger slices, green onions, salt, and cornstarch, and divided the steamed salted duck egg into two to remove the egg yolk, and steamed it twice, and the action skillfully did not look like a white case.

"Aozuo's technique is very smooth. ”

On the judges' seat, Gu Pingping also saw this situation and said to the side.

"Well, it's true that this skill is already very good among white case chefs. He Jianmin looked at Yang Tannunu's mouth: "I feel that Master Yang, you can't be so stable with him!"

"I'm a white case chef!"

He Jianmin originally wanted to tease a few more words, but thinking that his relationship with Yang Tan had just eased, he obediently closed his mouth.

However, this voice attracted the attention of the judges to the shrimp cooking group, and they joined in the heated discussion.

"That salt-baked prawn won't work. He didn't handle the shrimp shells, and the taste of the salt baking couldn't get in at that time, but it was a pity. Huang Sheng sighed.

"What's the pity? Do you know?" He Jianmin asked.

"I'm sorry those shrimp were made so unpalatable. Huang Sheng glanced at He Jianmin and shook his head.

He Jianmin: ......

He suddenly had the feeling that Huang Sheng was a joker.

"What is the asparagus and shrimp going to do?" Yang Tan thought for a long time and didn't figure out how to combine the asparagus and shrimp, so he asked.

Gu Pingping happened to be looking at this dish.

I saw an unknown Puzhong chef puree the prawns by removing the shells and heads of the prawns, then adding fish sauce, rice wine, pepper, minced garlic, salt and sugar to taste, then wrapping the shrimp paste on top of the asparagus, and then wrapping it in a layer of breadcrumbs and frying it in a pan.

At this point, Yang Tan finally became somewhat familiar and spit out three words, "Tempura." ”

"No, it's an innovative dish of sugarcane shrimp: asparagus shrimp. Gu Pingping explained to Yang Tan: "Tempura is fried with batter wrapped in ingredients, and the dipping sauce is generally light. However, the production process of sugarcane shrimp is slightly complicated, so the taste is relatively heavy. ”

Yang Tan nodded as if he didn't understand, and gave up listening to it.

Anyway, he's just a white case chef, and there's no need to know how these dishes are made, as long as he knows whether the final taste is good or not.

"And the chef chooses Aolong, and I don't know what he plans to do?" Huang Sheng snorted unceremoniously: "When has Huaiyang cuisine begun to have the habit of Aolong in dishes." ”

"It looks like a thorn (身shēn). From Gu Pingping's point of view, I just saw the action of the Puzhong chef handling the lobster, lifting and pulling, and easily unloading the lobster head.

The knife scrapes along the inside of the lobster shell, picks out the whole lobster (meat ròu) and then cuts it into thin slices, and then matches it with the dish yard, arranges it, and concave shape, and becomes the fastest player in the seventh group.

The dishes were quickly served.

"Knife work is not good. Xue Yi picked up a pair of chopsticks and glanced at them, then put down the chopsticks, not even thinking about eating.

"Why don't you taste it, can't you eat it?" Yang Tan had already picked up a chopstick and dipped it in mustard soy sauce, and when he saw Xue Yi's movements, he couldn't eat it, and he couldn't eat it.

"There's no need to eat it, he can think of using lobster to make shrimp dishes, it's actually quite creative, but this knife is not very good, the lobster (meat ròu) is unevenly thick, and the taste of such a stab (body shēn) must not be very good. ”

Probably to confirm his thoughts, Xue Yi put the shrimp (meat ròu) slices he had just sandwiched into his mouth.

"The taste is sweet and crisp, and the uneven distribution of the dipping sauce due to the uneven thickness is clearly noticeable. ”

"What does Master Gu think?" Xue Yi asked.

"The taste is good, but the knife work is not. Gu Ping calmly gave eight points, exactly the same as Xue Yi.

......

As the judges and the gastronomy jury scored, the final score of Puzhong Chef was 8.1 points, a score that is neither high nor low.

With the chef who was the first to serve the food, the chefs of the No. 7 group also raised their hands one after another, and asparagus shrimp, salt-baked prawns, and stir-fried shrimp were served to the judges one by one.

Of course, the final result is not much different.

The salt-baked prawns did not have any flavor inside because they were not shelled, and they only received a dismal 6.3 points.

Asparagus shrimp won 8 points because of its lack of creativity and acceptable taste.

As for boiled prawns with soy sauce......

To be honest, this dish can be served, Su Zifang thinks it is very strange, a dish with a difficulty of only elementary school level, all saved by the freshness of the ingredients, I don't know how the chef would think of coming to participate in the Huaili Yang Cuisine Exchange Conference.

Fortunately, the final score is not high, otherwise it is really easy to cause quality differences.

Within a few minutes, only Cooking Table 7 remained, Ao Zuo, Su Zifang and a man who didn't know what he was cooking.

Su Zifang knows that the real showdown will only start now!