After repeatedly confirming that Su Zifang was not mentally ill because of his low score, Zhao Xiaoman sat back in the player seat and chatted with Zhang Zidan.

Seeing the two talking and laughing, Su Zifang was a little surprised when the two of them became so close, but he was not embarrassed to come forward to disturb, and after sending a message to Shen Anyan, he silently began to watch the cooking of the remaining players.

He didn't expect that the player who raised his hand after Zhang Zidan was actually Wu Ping.

On the plate is not a dish, but a few dragon whisker cakes, white and yellow, the white sugar silk is snow-white and slender, the outermost layer is already like a marshmallow, and the yellow one is like a gold thread, and the wind can bring a few sticks.

Su Zifang: !!

He knows very well that his senior brother is a fish killer (body shēn), and it hasn't been long since he studied with his uncle, how can he feel that his cooking skills have the feeling of a decades-old chef.

"It's actually a dragon whisker cake? This kind of dessert would really be pitted if the average chef really did, but I didn't expect this one to look good. Who wrote it?" Gu Pingping's topic changed as fast as the speed of light, and the chef who was still praising the cooking in the last second began to ask the questioner the next time.

"Ozuo. The worker replied earnestly.

"No wonder, just because he is a white case, he is naturally more skilled. Gu Pingping smiled slightly and didn't say anything.

The rules of the game are like this, and it is understandable to write your own dishes to dig a hole for others, just like Zhang Zidan can only consider himself unlucky when he is eliminated by the pufferfish.

However, he can be praised by Gu Pingping, and Wu Ping's dragon beard cake is obviously very good.

Different from the sand sculpture video watched by Su Zifang, the authentic dragon whisker crisp is very exquisite in the hand, you must first dissolve the maltose through the water, wait until the maltose becomes sticky but not sticky to your hands, and then knead it repeatedly like kneading dough until the feel is soft and then kneaded into a circle, stick to cooked soybean flour or glutinous rice flour and twist it into a figure, and continue to pull it apart.

Due to the stickiness of maltose (身shēn) (性xìng), this action is very physically demanding, and most of the jokes in the sand sculpture video that Su Zifang watched before happened here.

However, Wu Ping didn't pause at all when he dealt with it, and Su Zifang didn't even feel that there was maltose in his hand, and his smooth movements were like making a dough in ((cāo)cāo).

Drawing, sticky bean flour, whirling figure 8, continue to draw...... Repeated more than a dozen times, the maltose turns into a handful of golden shredded sugar.

Here Su Zifang also learned a little trick from the grandmother, if you want white dragon whisker crisp, dip it in starch after drawing, stick to bean flour if you want golden one, it just so happens that Wu Ping prepared dragon whisker crisp has two colors.

Mei Yuanbai picked up a whole piece and brought it to his eyes in an extremely rare way: "It's not just a dragon's whisker!"

"Is there something in there?" He Jianmin, who was about to eat, stopped his chopsticks, followed Mei Yuanbai's example, brought the dragon whisker crisp to his eyes and gently pinched it a few times, it was a little hard, I didn't know what it was, and when he bit it, it was full of oil fragrance.

"Sesame, peanuts, walnuts? This is good, it has a different flavor!" He Jianmin tasted it, and his eyes lit up.

Mei Yuanbai tore a piece and put it in his mouth, and silently put down most of the dragon whisker crisp left in his hand: "I'm old, I have no teeth, the filling can't be bitten, and I can't eat more sugar, just taste a little, it's not soft and glutinous enough." ”

"The freshly made ones may be a little looser, so just let them sit for a while. Yang Tan helped to say a word and began to point out the problem of Wu Ping's dragon whisker crisp: "There is a problem with the maltose seat water, the sugar silk is not uniform enough, and the same is true when sticking powder, there will be sticky powder in the entrance, and the technique is very skillful, but the taste of the finished product is not very good, and the content is chic, but the shape is not very scored, and there is no hint that there is a sandwich inside, which is easy for the elderly and children to choke by mistake, and the whole is average." ”

Judges:......

Yang Tan: ???

"What, don't you usually make this kind of prompt?" Yang Tan looked surprised, don't you all remind you of the precautions in the red case?

Gu Pingping pondered for a few seconds: "We don't need it!"

......

After an inexplicable embarrassment, Yang Tan revealed a table (情qíng) that you are happy and silently wrote down Wu Pinglong's score.

"8.8 points" is the same as Su Zifang.

"What's next?" He Jianmin just ate the dragon whisker cake, feeling a little sweet, and couldn't wait to ask.

"Braised fresh lings in abalone sauce. The staff member replied with a glance at the record book.

"Salty? Who did it?"

"Qian Yu. ”

He Jianmin thought about it, but he didn't have any impression, it seemed that he was a player who was not very famous and didn't even know why he could enter the top 20, and his sense of expectation was much less.

Serving and tasting, it was no surprise that the score was not high, and only got a score of 7.1 points.

"Looks like it's almost over. He Jianmin looked at Gu Pingping and said.

"Huh?" the latter didn't quite understand what this meant.

"I said that these players don't have too much cooking, and they are almost saturated after four rounds, and they don't have any specialty dishes, and their level has reached the end. ”

Gu Pingping turned his head and sighed, not wanting to say anything more on this issue.

"It's a young man in his twenties, and it's already remarkable to be able to score more than 8.5 points in one or two specialty dishes, do you think everyone is Ao Zuo and Wu Ping?"

Master Gao Lenggu scares people online!

He Jianmin: ......

Originally, I began to taste the cuisine of Su Zifang and Zhao Xiaoman, thinking that the level of this wave of players was good, at least it should be Su Zifang per capita, but the dishes that came out since the abalone sauce stewed Xianling became more and more indescribable.

The string of dark dishes made the judges regret setting up such a random selection session.

The stir-fried snail slices are not blanched, and the osmanthus glutinous rice lotus root is not filled with rice, but is made into the appearance of lotus root clips, and what is even more amazing is that the Huaiyang cuisine is also mixed with a Cantonese pigeon swallowing swallow, and the chef who cooks does not know what to think, and actually replaces the bird's nest with quail.

"Does he think that the pigeon swallows the swallow swallow the swallow?" Huang Sheng was furious and gave a 3-point evaluation.

He used to think that young chefs should learn more than dabble in a wide range of dishes, but now this idea is also a little shaken, a Huaiyang chef who can't even remember Huaiyang cuisine, what is the use of keeping?

Not to mention the level of the dish that plummets if you don't make a specialty dish.

Fortunately, at the critical moment, several chefs who Su Zifang was familiar with finished the cooking one after another, and finally did not let the judges go out on the spot.

Kong Yan drew the marinated duck in Linzhou, which is considered to be the evolution of half of Lu cuisine, the finished product is fat but not greasy, thin but not firewood, salty and sweet, and the sauce is very good, that is, there is always a feeling of Texas grilled chicken in the aftertaste, but in the end it still got 8.8 points.

He was lucky enough to draw a dish that happened to be the eel dish he was good at, and he scored 8.9 points after pretending to train hard for two days after learning from the pain.

Ao Zuo was more unlucky, a sake lees (meat ròu) didn't give him a chance to hold his feet, and he cooked hard with the method he learned from watching a short video, and the color and aroma of the finished product were not up to par, and he scored 8.1 points.

Mu Fei's matsutake chicken soup uses the processing technique of Yunnan cuisine, and the complete fusion of chicken soup and mushroom deliciousness unexpectedly received a score of 9.1.

When all the players' scores were settled, Su Zifang silently calculated the scores.

I was surprised to find that he was tied for first place with Wu Ping......

What a!