Dong Qi's Hui dish is also time to be served.

A dish of soft-shelled turtle stewed with ham perfectly restores the thick and rich flavor of Huicai soup.

In this dish, the soft-shelled turtle is first cleaned, and then the fat and thin ham and ham bones are stewed together. When making, add clear soup and good rice wine and rock sugar, add enough at a time, seal and simmer for one hour, and then slice the ham and shape it twice before it can be taken out of the pot.

It is a difficult dish in Hui cuisine, which tests the chef's knife skills, heat and seasoning. In Hui restaurants, not all chefs can easily and qualify a stewed soft-shelled turtle with ham.

However, Dong Qi's dish is obviously different, the soup is mellow and milky white, not to mention the rich taste, the fresh aroma of ham and soft-shelled turtle faintly has a hint of Shaojiu's freshness, which is straightforward and enjoyable

Ma Jiang began to whisper on the side again: "Fortunately, it's this dish, I'm really afraid that a steamed dish will come up, it's a thing that will kill people." ”

"Steamed Three Smells"

Su Zifang showed a miserable expression.

I was named to make this dish when I was preparing for the senior chef competition.

The flavors of stinky tofu, stinky mandarin fish, and stinky amaranth complement each other, and the smell is steaming, and the aftertaste lingers for three days.

It can be said that it is Su Zifang's ultimate nightmare in recent times.

Of course, this problem will only occur when cleaning kitchenware, when eating

Su Zifang didn't eat it, and he didn't know.

It's just that the system gave an A-level evaluation, which is not bad when I think about it.

Zhejiang cuisine is an acquaintance of Ma Jiang, Li Heng, and the dish is osmanthus glutinous rice lotus, but it has also made innovations, unlike the general osmanthus glutinous rice lotus, which is just poured raw glutinous rice into the lotus root and served with osmanthus sauce.

Instead, glutinous rice, wolfberry, dates and other ingredients are beaten into small pieces and re-mixed with honey and then poured into the lotus root holes, and the slices are also a few points thicker than normal lotus root slices.

Among the meat dishes, this osmanthus glutinous rice root is particularly light.

"You friend, you can really do it," Su Zifang asked a little unsure.

Mahjong nodded with a look of conviction: "He is the most talented chef I have ever seen in the red case, especially in the sweet tooth, absolutely"

Halfway through speaking, he suddenly thought that there was a Su Zifang beside him who was chased by Master Zu to feed him, and sighed: "Forget it, it's worse than you anyway." ”

Su Zifang glanced at Ma Jiang and didn't speak, but after a glance at Li Heng's figure, he also believed that he was indeed the kind of person that Ma Jiang said was particularly talented for sweets.

After all, a red case, if you want to be comparable to Aozuo in figure, it really requires a lot of sugar intake.

Mu Xiangjun's dishes have also been completed.

Colorful Yunnan Province, a dish with a name more beautiful than a painting.

After serving it on the table, Su Zifang suddenly felt that there was a little problem, and looked at Ma Jiang and said suspiciously.

"What's going on, why do so many people choose platter dishes?"

The dish container placed in front of Mu Xiangjun was a banana leaf, and a three-dimensional platter shape was placed on it according to color and type.

Mountain delicacies, vegetables, fish and shrimp, pigs, cattle and sheep are all made of ingredients, and the methods are also different.

There are fresh, grilled, boiled and braised ones

"This kind of occasion itself is to show strength, and being able to show the most dishes in the shortest time is a reflection of strength. ”

Ma Jiang introduced it very familiarly, and looked at the world after speaking.

"Master Zhou's dish, it is estimated that it will not be surpassed in a short period of time, and it will definitely be talked about for several conferences. ”

"Why"

"Although it was an exhibition match, the time was roughly within two hours. ”

"It's very difficult for a top chef to finish more than 30 dishes in two hours. ”

"And Master Zhou's proficiency in the dishes is obviously not the first time to make this dish, he must have practiced before or has been served stably in the finished dish. ”

"This dish has a great chance of being the national dish of this year. Ma Jiang said another word that Su Zifang had never seen.

"What is the national dish?"

"Oh, that's the abbreviation for the state banquet dish. ”

Ma Jiang paused for a second and continued to explain: "Because the process of selecting and determining the dishes for the state banquet is very lengthy, each time it is basically submitted for approval three months to half a year in advance. ”

"It has to go through several audits before it finally becomes a state banquet dish. ”

"But that doesn't mean it's all over again. ”

"According to the votes and suggestions of the state banquet dishes, the dishes that do not perform well will be eliminated from the constituency of the state banquet dishes. ”

More and more unfamiliar knowledge points began to appear in "being chosen", and Su Zifang finally understood what it meant to know more and more ignorance.

He still wants to be the boy who only thinks about whether his Longjing shrimp will be sold for 168 or 188.

The state banquet sounds too complicated

"There is an alternative menu for the state banquet, and there are about five or six hundred dishes on it, and each state banquet will pick out the dishes from the top and combine them into the corresponding state banquet dishes and make a new design. ”

"Sometimes, due to changes in ingredients, retirement of the chef, etc., some dishes will be withdrawn from the menu, so theoretically, as long as you enter the Diaoyu Hotel, you have the opportunity to become a chef for the state banquet. ”

"However, there are also a few dishes that are fixed and almost impossible to be removed, which we call Jiniwan. ”

"Master Zhou's world is very likely to become a new golden rice bowl. ”

Tsk tsk

As soon as he finished saying this, Su Zifang instantly understood why everyone reacted so violently to Zhou Annian's dish.

If you want him, I guess you will be envious.

However, in this way, the future dishes will not all develop towards more dishes and more dishes

Su Zifang raised a new question.

Ma Jiang looked at Su Zifang with a kind of eyes that you don't have a brain.

"Will the food not only sell platters?"

"It's definitely impossible," Su Zifang said that he didn't bother to answer this kind of mentally handicapped question.

Ma Jiang said lightly: "You know, how can the fishing hotel not know." ”

Su Zifang:

"That's why there are individual dishes, because platters are only suitable for cold cuts and special presentations, and the other cuisines have their own specialties, which are not available at the Fishing Hotel. ”

Ma Jiang still patiently explained, and after speaking, he reminded Su Zifang and said: "Look, Shaanxi cuisine and Yu cuisine are coming."

Shaanxi cuisine chef Xiao Zimin is a white case, making a classic snack meat sandwich bun.

The white edge of the white bun has no fire color, and there is a faint line of fire color on the inside, which is cut in half from the middle, revealing the braised pork and green pepper sandwiched inside.

The aroma is tangy.

"That's fine, too"

It was the first time Su Zifang had seen snacks on stage, but he quickly accepted Ma Jiang's explanation.

"Snacks are actually a good representative of state banquet dishes, especially meat sandwich buns, which are very convenient to introduce, Chinese burgers. ”

"Loved by many guests"

Ma Jiang suddenly pointed to the last chef's dish: "By the way, the dish of Yu cuisine is peony and swallow cuisine, which is enough to be fake and real." ”

Su Zifang hurriedly looked over and found that the chef who served the dish was named Sun Guohao, holding a pot of dishes like bird's nest in his hand.

After hesitating for a long time, he still looked at Ma Jiang in disbelief: "White radish shreds"

Ma Jiang nodded, acknowledging the performance of the dish.

Su Zifang suddenly felt admiration.

Being able to make bird's nest from shredded radish is amazing

At this time, a soft voice suddenly came from the stage: "Okay, since our dishes have been made, let's comment a little." ”

"Please be ready"