In fact, after hearing the scores of the previous contestants, Su Zifang already knew that the winner of the No. 7 shrimp cooking group would only be born among the three of them.

After all, in the face of a group of chefs with an average score of 7.3 points and a maximum score of less than 8.5 points, the strength of himself and Ao Zuo is definitely at the crushing level, and the chef who has not yet seen the work ......

Su Zi recalled it in his mind for a long time, and he didn't expect what he had done in the previous two days.

According to his experience with anime, this kind of silent person is the most powerful person who pretends to be a pig and eats a tiger.

Although I don't know what he does today, but if you look at his knife skills, he is also better than Mu Fei, and it is not difficult to win against those ordinary Chinese chefs.

A game that ended before it even started - boring!

There is still a long time, Su Zifang

Su Zifang glanced at the bottom of the basin and didn't see any residue, and he didn't know if the river shrimp was clean or had been cleaned by the staff of the organizing committee.

Pick one out and smell it, feel that the time is not enough, and continue to throw it back into the water to soak.

On the stage, He Jianmin began to (cāo)cāo) and said in Tianjin dialect again: "Old Xue, what is your apprentice?

"Master He, what are you talking about?" Gu Pingping teased.

"Flavor the shrimp. Xue Yi knew about the existence of Longjing shrimp and guessed Su Zifang's intentions now, so he explained to the other chefs.

"It turns out that there is such a magical ingredient, growing in the tea stream, naturally with the fragrance of tea, no wonder it is called Longjing shrimp, it seems that I am lonely and unheard. He Jianmin exclaimed: "If you have the opportunity, you must taste what this authentic Longjing shrimp will taste like!"

"There will be a chance soon. Xue Yi said vaguely.

"Ozo's shrimp has been marinated, and the next thing is to see how well he masters the heat. On the stage, Gu Pingping still paid attention to the last three players.

"What kind of cooking does the contestant over there make?" He Jianmin asked, pointing to the contestant who didn't even have an impression of Su Zifang.

"It seems to be a (spring chūn) volume?" Gu Pingping was a little unsure.

He Jianmin looked at Yang Tan: "Isn't it a white case?"

"(春chūn) rolls are not pure white cases, they are eaten everywhere, but they are popular in the south, and the north thinks it is a dish, and the south thinks it is a staple food. There are elements of white cases, but it also tests red cases, and if it needs to be fried, it is generally considered a red case. Although he didn't want to talk to He Jianmin, he still had to answer this kind of obviously consultative question

"But isn't the (spring chūn) roll flour made of flour and fried? The shrimp (spring chūn) roll can't be regarded as shrimp is the main material, right?" He Jianmin began to think about how to score later, if even the main material is not qualified, then it should be eliminated directly, right?

"Not flour. It seems like...... It is shrimp roll and cut into shrimp skin. Gu Pingping stared at the cooking table for a few seconds, a little hesitant.

"Curly cut?" The voice made several judges curious: "What do you mean?"

Looking at his current steps, it seems that the knife worker rolls the shrimp and cuts them into thin slices to make the outer skin of the (春chūn) roll. ”

"Old Xue, Master Huang, is this okay?" He Jianmin looked at Huang Sheng and Xue Yi and wanted to ask the two of them what they thought of shrimp cooking.

After all, in his cognition, there is no Huaiyang cuisine made with this technique, although the boiled dried shreds and Wensi tofu also test the knife skills, but compared to this kind of shrimp cut shrimp skin ((cāo) cāo) is simply rough to the extreme.

Huang Sheng didn't speak immediately, and thought for a few seconds before speaking: "Theoretically feasible." ”

"When eating hot pot, there is crab fillet, which is actually a dough made from crab (meat ròu) mixed with flour, and if he uses minced shrimp and flour in the same way, it will definitely be possible. But with what he's doing now, it's hard!"

"There are many restaurants in the world that use this kind of thin cut as a sign, such as the rose beef (meat ròu), which is actually a whole piece of beef (meat ròu) cut into long strips layer by layer along the edges, some like an aesthetic upgrade of the pagoda (meat ròu). ”

"Shrimp (肉 ròu) belongs to white (肉 ròu), not as red (肉 ròu) has fascia and can maintain good toughness (性xìng), so it is not so coherent (性xìng) when cut is difficult, but it is not impossible. Huang Sheng added.

"Which player is this, why don't you have a little impression, it stands to reason that someone with this strength should have performed well in the first two days. Gu Pingping was a little surprised, and instructed the staff next to him to check the player's records.

Within a few minutes, the staff handed over a detailed document.

"Kong Yan, from Qufu, Shandong, studied under Kong Zhengming. Day 1: Fried prawns with 8.2 points, and Day 2 with chicken sauce and vegetables, 8.3 points. ”

"It turns out that he made the chicken juice and vegetables? Gu Pingping seemed to be still reminiscing about yesterday's dishes.

"Are you talking about the chicken juice that is ordinary, the vegetables are light and have no oil, and there is no soul?" He Jianmin asked sincerely, without the slightest politeness.

"You're mistaken. Gu Ping replied without raising his eyes: "It's the chicken soup that is just cooked, not greasy or light, the vegetable pretreatment is in place, and the overall cuisine is very delicious." ”

He Jianmin: ......

Could it really be that he was mistaken?

However, he reacted instantly, and the score was only 8.3, which was obviously not as perfect as Gu Pingping said, there must be something wrong: "Then why is the score not high?"

"Everything else is good, especially the knife worker, who handles the vegetables very well, and basically achieves the point of cutting according to the vegetable steps. The stems and leaves are processed separately, and finally the platter is put back together. The only downside is that the finishing touches are not done well. ”

"What do you mean?" Yang Tan is a white case, and he doesn't know anything about this.

He just felt that yesterday's chicken soup had a bad taste and couldn't pick out the specific problem like Gu Pingping and He Jianmin.

"The key point of chicken soup is that the vegetables are fresh and tender, and the chicken soup is warm. The entrance should be fresh but not deliberate, moist but not greasy, the chicken soup and vegetables made by Kong Yan yesterday, if you drink the soup alone and taste the vegetables alone, it is up to standard, but it is a little incongruous when placed together. ”

"I see!" Yang Tan also reacted, no wonder he also felt that there was something wrong yesterday, it turned out to be caused by incoordination.

"Why is this happening?"

"The problem with chanterelle. Huang Sheng explained for He Jianmin.

"The new chef blanched the vegetables in chicken broth, while the old chef blanched the vegetables in water and then the chicken fat that floated on the noodles after boiling the soup, and then added the chicken broth. In this way, the flavor of the chicken soup can be scalded into the vegetables to the greatest extent, and the freshness of the vegetables can be retained as much as possible, and at the same time, the vegetables will be blanched at the residual temperature, so as not to overheat. ”

"However, these skills are only understood by Chef Huaiyang, and he is a Lu cooker, probably because he has suffered a loss that he doesn't know. Gu Pingping explained.

Offstage, Su Zifang didn't know that his competitor actually had a Lu cuisine chef, and he was still smiling and preparing his own dishes.

All I can say is...... Ignorance is a blessing!