There was no goodbye, and no host came out to insert advertisements, Zhang Zidan explained a few words to the staff of the organizing committee and entered the waiting area of the contestants.

When Su Zifang looked back, he even received a gesture of encouragement and praise, and his lips opened as if to say a word of cheer.

"I don't know who will draw her when she gets the catfish lung soup. Su Zifang thought as he reached out and pulled out a small ball from the box.

"Just unscrew it. "The staff was attentive and on the side.

Su Zifang gently unscrewed it, took out the note inside and read it out: "Yangzhou fried rice." ”

"Player No. 3, Yangzhou fried rice, okay, you can go down and prepare. The staff recorded the corresponding dishes, politely asked Su Zifang to leave, and greeted the next contestant.

"What is it?" Zhao Xiaoman asked with concern.

"Yangzhou fried rice. Su Zifang replied.

"It's fine. ”

"Well, yes, it's okay. ”

Su Zifang can't say whether this dish is good or bad, he has eaten it, made it, and has not practiced it much.

He has made egg fried rice many times before, and the taste is acceptable, and theoretically it is not difficult to make Yangzhou fried rice.

As a world-famous Huaiyang cuisine, the difficulty of making Yangzhou fried rice is really not high, as long as there are ingredients even novices can fry decently, at least you can fry the red and green, yellow and white color harmony, willing to add monosodium glutamate, the taste will not be very bad.

But even the veteran chef who has been in the kitchen for more than ten years does not dare to say that he can make an authentic Yangzhou fried rice.

After all, authentic Yangzhou fried rice is a huge and complicated project from the beginning of the selection of materials. In Su Zifang's video introduction yesterday, a five-star Yangzhou fried rice needs to be made from fragrant rice from Sawadi, neon mushrooms, the lean (meat ròu) part of Jinhua ham, and served with fresh duck gizzards, chicken (meat ròu), winter bamboo shoots, shrimps, eggs, and shallots, which can be said to be a gathering of essences.

A few seconds later, Mu Fei also stepped down with the food he had drawn.

"What?"

"Matsutake mushroom chicken soup. Mu Fei couldn't cry or laugh, he grabbed it casually and actually got the food he wrote, it was really lucky.

"Huh. Su Zifang and Zhao Xiaoman cast a contemptuous gaze together.

"Sister Xiaoman, what are you?" Mu Fei asked.

"White fish in chicken sauce. Zhao Xiaoman said a dish that he had previously guessed might be.

"How's it going?" Zhao Xiaoman's results have been relatively stable since the start of the competition, and Su Zifang is not sure if she can make this dish.

"It should be okay, my last dish happened to be steamed anchovies, and there were some minor problems when I made it, but this time I just revised it together. Zhao Xiaoman is full of confidence.

Su Zifang's smile gradually stiffened.

"Is there such a big gap between myself and Zhao Xiaoman? Others just make a dish, they know where their problems are, and they can continue to improve. Myself...... Forget it, don't talk about it. ”

"Did I say anything?" Zhao Xiaoman saw that Su Zi's table (情qíng) was different, and asked Mu Feidao.

"No...... bar. Mu Fei scratched his head, a little unsure.

"Hey, your hair hasn't been dyed back yet?" Zhao Xiaoman smiled when he saw Mu Fei revealing a wisp of purple from his chef's hat.

"It's not that it's too late, and besides, it's just for a good omen, and I'll dye it again when I go back!"

"Okay, whatever you want. Zhao Xiaoman shook his head and stopped talking.

Not long after, all the contestants finished drawing and entered the cooking table to start preparing the dishes.

Suzi put it forward and chose the ingredients she used.

Because of the smaller number of people, the organizing committee prepared a lot fewer ingredients than before, but this less is only reflected in the quantity, and the quality has increased significantly!

Su Zifang needs rice to make Yangzhou fried rice, and there are five kinds of fresh rice prepared in the selection of materials, including Wuchang rice, Xiangshui rice, shading rice, Savadi fragrant rice, and golden bud rice.

"It's really a big deal!" Su Zifang sighed while looking at the famous brand in front of the ingredients.

These rice varieties, except for Wuchang rice and Savadi fragrant rice, he only heard about them when he was studying in the old south, and Jia Xibei's original words were: "Maybe most of you will not need these ingredients in your life, so I will not introduce them, and you are interested in learning about them yourself." ”

At that time, Su Zifang was not convinced with the idea of becoming a high-end ingredient supplier, and he looked it up on the Internet, and could only shed humble tears after seeing the harsh growing conditions and prices of these rice.

Xiangshui rice: Since the Tang Dynasty, to the Song, Yuan, Ming and Qing dynasties, Xiangshui rice has always been tribute rice for the past dynasties, enjoyed by the royal family, and later used for state banquets.

Covered rice: fragrant and crispy, (hot rè) not sticky, cold does not come back to life, nutritious, not greasy to eat, from the beginning of the Ming Dynasty to the end of the Qing Dynasty is used as tribute rice, and later it is also a special rice for state banquets to receive foreign guests.

Golden Bud Rice: A high-grade rice variety from the neon country, with extremely high appearance, taste and nutritional value, and very little yield.

After learning about the price of these kinds of rice through Su Lianzheng's channel, Su Zifang felt that he might not have anything to do with these rice in his life. I didn't expect to see it at the Huaiyang Cuisine Exchange Meeting now!

Su Zifang felt that there was no word to express his heart at the moment except for the groove.

"Is the savadi rice used in the video a better Yangzhou fried rice can be made if better rice is used?" With the spirit of scientific research and exploration, Su Zifang packed a few kinds of rice.

"What's the matter with that chef?" asked the eliminated chef in the audience as he saw Su Zifang's movements.

"I heard that he is the owner of a small restaurant in Jingling City, probably because he has never seen rice, and he wants to take it back to cook rice, right? The chef's words were full of superiority.

"Damn!" exclaimed the first chef to ask!

"What's the matter with you? The chef of the Ranting Water Pavilion looked disdainful.

"My friend just told me that this contest is about perfume rice, covered rice, and golden duck rice!" the chef was so excited that he couldn't even speak.

"Damn!" the chef who had just shown off his superior chef sighed.

Immediately showed a shocked face: "Are the current organizing committees already so arrogant??

"I heard that it is Master Yang's private collection. "Grapevine 1.

"How did I hear that Master Xue Yi asked someone to get it from the State Guesthouse?" grapevine 2.

"The State Guesthouse is his home? I think it's eighty percent of Master Yang's reliability. "Unconvinced grapevine 1.

"I ......" gossip 2 still wanted to speak, but was pressed down by the chef in the back: "Don't make noise, hurry up and watch, it's time to cook!"

On the stage, after putting down the rice, Su Zi re-selected ingredients such as mushrooms, ham, duck gizzards, chicken (meat ròu), winter bamboo shoots, shrimp, eggs, and shallots. These are not like there are many types of rice, which are generally based on freshness, and he is not picky, and he is ready to start his own Yangzhou fried rice after choosing the good quality.

Of course, in order to avoid his own mistakes, Su Zifang carefully prepared a (set of tào) spare ingredients for himself!

If you look at the proportion in the video, it is about enough for 40 people to eat.

"Is he going to feed the pigs?"

This was the only thought of everyone on the field when Su Zi put down the stage.