Just about to see how Su Zifang was prepared, he saw that Ma Jinglun had already served the food.

Now there is no time to care about anything else, taste it first.

When the food is served, it is different from the picture shown in the pot just now.

The bottom of the black volcanic rock plate is full of golden pumpkin juice, and all the excess condiments are picked out and not placed on the plate.

The pumpkin strips are baked with a hint of brown, exuding the sweetness of pumpkin, and are laid out along the crab shell in a circle, with the same pink and white crab meat on top, and the crab roe is topped.

"Mid-Autumn moonlight, please taste!"

Listening to the name and then looking at the presentation of the dishes, several judges all nodded.

The combination of pumpkin, crab, and duck eggs fits the theme very well, and there is nothing wrong with this dish in terms of the title echoing this item.

And in terms of appearance, there is a hint of autumn charm in it!

This is enough to make this dish reach a good level, and several people are satisfied with Ma Jinglun's craftsmanship.

After all, as a chef of Beijing cuisine, baked vegetables are not their usual cooking methods, and it is not easy to complete this pumpkin baked crab dish so well.

It can be seen that I usually don't put a lot of effort into researching other dishes.

After studying the appearance, Ke Pengyi also changed three angles to take photos, and finally entered the formal tasting session.

Several people scooped pumpkin juice, pumpkin strips, crab meat, and crab roe respectively.

All four are sent to the mouth, and the dense pumpkin strips melt in the mouth like tiramisu, with the unique aroma and sweetness of pumpkin.

Tasting it again, it has a different taste, the jelly-like pumpkin strips are wrapped in salted egg yolk on the outside, but flavored with whipped cream and sugar on the inside.

The combination of salted egg yolk and salty sweetness is supposed to be a conflicting taste, but here it is not abrupt and even forms a unique taste.

Silky in the mouth, the pumpkin strips are enough to make a dessert on their own.

Scooping a spoonful of pumpkin soup, the same moisturizing and mild, made the judges rise at the same time a gentle breath unique to autumn, as if there were waves of wheat in front of them, full of harvest joy.

The last thing to taste is crab meat and crab roe.

The crab roe and the crab meat are closely connected on the flat top, and you can bite into it.

Sweet, fresh, tender, smooth, fragrant!

The texture and taste are all incomparable! This taste made the judges nod their heads one after another.

Ren Jiahua took a breath and smiled.

"Very good!"

"This dish is in the top 10 crab species I've eaten this year!"

Hearing this answer, the other people's expressions did not change, but Zhou Annian's face changed.

Others don't know.

He knew Ren Jiahua's itinerary for the first half of the year, went out to many countries to exchange cooking skills, and participated in several high-level chef forums as judges, and the dishes he tasted were made by top chefs from all over the world.

Ma Jinglun's dish can break out of the encirclement and get the top ten among so many dishes, it is definitely not easy!

Unlike a normal test, the judges and contestants are separated.

Here, everyone could hear Ren Jiahua's comments, and couldn't help but raise their eyes to look at the dishes made by Ma Jinglun.

[A very good pumpkin baked crab, grade A+.] 】

The system prompt flashed on a plate of dishes that had not been touched next to him, which surprised Su Zifang slightly.

He also thought that there was no such thing as baking in Kyoto cuisine.

And Ma Jinglun was able to complete this dish in such a short time, which is the result of his additional learning.

I don't know if I studied on my own or if I found another relevant master for advice.

But...... No matter what the situation is, being able to make an A+ dish in such a short period of time can show Ma Jinglun's strength.

With Su Zifang's current strength, it is also A-level common A+ rare.

"Wait a minute, all of you will have to taste the dishes of the other contestants, and you will also have to make reviews, so go for it!"

Ren Jiahua reminded him of this, signaling that Ma Jinglun could go back to clean up the cooking table first, and did not announce the score on the spot.

This made everyone breathe a sigh of relief.

If the scores are announced on the spot, it will undoubtedly be a great psychological pressure for everyone.

Here, Su Zifang has also processed half of the dishes at hand.

He thought about how to make the dishes one step later than the other contestants, and it was not easy to do this.

Bamboo, fish, soup!

Since the soup can't be changed, Su Zifang simply set the theme to soup.

A bamboo basket with a bowl in the middle, surrounded by bamboo shoots and bamboo sunflowers, and carved asparagus into bamboo knots and placed aside.

On the side, a waterwheel-shaped prop is used to set up the bamboo tube, and two bamboo tubes are taken out to seal the inside.

A little greenish soup was poured into the bowl, and a few small fish that shone at the bottom of the bowl were suddenly washed away, as if swimming.

Finally, a small hole is cut in the bamboo tube mounted on the waterwheel.

The soup in the bamboo tube slowly flowed out, the waterwheel began to turn, and the dry ice spread on the side also began to rise, and the whole dish suddenly moved.

Su Zifang calmly raised his hand: "Bamboo Forest Youtan, serve!"

When the whole dish was placed on the table, the judges were a little surprised.

Rao is that they are well-informed, and they have never seen such dishes.

Ke Pengyi paid more attention to it, and after taking the photo, he recorded a small video.

When he finished recording, the other judges also came to their senses.

"Dish styling...... Excellent!"

"Not bad, indeed. ”

"But the fly in the ointment is that the waterwheel can't be eaten, which is a failure. "The person who spoke was Gu Pingping.

This is a shortcoming, but it is also a protective criticism.

After all, the "color and fragrance device is intended to be cultivated" can only find some problems here, indicating that there are almost no problems in other places.

After finishing speaking, Zhou Annian glanced at Gu Pingping with a smile: "Why don't you say anything else." ”

Gu Ping said calmly: "The good seedlings of Huaiyang cuisine can't find the shortcomings of other places." ”

Zhou Annian shook his head and looked at Su Zifang when he heard the words: "What Master Gu said is actually not a problem, and the matter of plating, I won't get too entangled." ”

"Everything on the table should be eaten, which is not really important when it comes to the game. ”

"For the sake of effect, it is permissible to have no more than 10 parts that are purely decorative, but if you can achieve all edible materials, the score will be a little higher. ”

"I see that your dish seems to be made with bamboo soup and small whitebait, can you explain the idea?"

Su Zifang had the experience of making a menu with Yang Qiong, so this kind of talk naturally came out of his mouth.

"Actually, it's very simple, I just thought of this scene after seeing the title, and I thought of it. ”

"I chose whitebait because it was the only fish that could match the size and taste of the soup. ”

"The soup base uses ham, winter melon, and hanging soup to ensure umami. ”

"The whitebait is blanched and then added at the end to ensure the tender taste, and the overall seasoning is also light, but it will be a little unique, which the judges will not know until they taste it. ”

Su Zi let go of the pass, and the judges didn't mind, nodded and began to taste. Baidu search Le'an Xuanshu Net(乐安宣书网)