"I'm all right. ”

"Hello. ”

"This ......"

In the audience, three voices sounded at the same time.

Su Zifang, Ao Zuo, and Kong Yan glanced at each other, as if they smelled a trace of unusual breath. The meaning revealed in his eyes is extraordinarily consistent: "You seem to be targeting me!"

The judges on the stage looked at the three of them and were a little confused.

"Deliberately?" He Jianmin raised his eyebrows, looking like he was watching a good show.

"No, it seems like it's a coincidence. Gu Pingping has been paying attention to the performance of the audience, and he didn't see the slightest eye contact between them, and if it was negotiated by the audience, it seemed that it was not necessary.

"What do you think?" Gu Pingping looked at Huang Sheng and Yang Tan.

"Let's serve it together, there is no point in struggling with the order at this time. Gu Pingping looked at Xue Yi as if asking.

"Hmm. Xue Yi nodded in agreement.

Gu Pingping raised his hand and signaled to the staff, and soon, the three dishes were placed in front of the judges together.

"Longjing shrimp, shrimp skin (spring chūn) rolls, golden silk shrimp. ”

"The main materials are all in accordance with the regulations, and there are no problems. Gu Pingping showed a satisfied expression after confirming it, in the end, he was a player from a big restaurant, and he never made a mistake on the issue of main materials.

Although the dishes were served at the same time, the judges all reached for the shrimp skin (春chūn) roll of Kong Yan's first chopsticks, apparently with high hopes for this dish.

"I didn't see it clearly just now, and I thought it was fried shrimp skin until golden brown, but it turned out to be egg hanging pulp, but this idea is still very novel. Huang Sheng picked up the (春 chūn) roll and glanced at it, and saw the trick of the (春 chūn) roll.

"Before serving the food, he was still thinking about how he could make (春chūn) rolled skin because the area of shrimp skin (身shēn) was not enough, but now he understands. Kong Yan spliced three shrimp skins together, and finally wrapped them in egg wash and fried them in a pan to set the shape. It retains its shape while maintaining the yellow color. ”

As soon as you bite into it, the crust of the "click!" (春chūn) roll makes a crispy sound.

Huang Sheng followed the fracture and saw the ingredients inside the (春chūn) roll: shredded potatoes, shredded carrots, and shredded lean (meat ròu). It's very ordinary, exactly the same as what is usually done at home.

It's just that...... I feel that the taste is a little average.

Suspecting that it was because of his insensitive sense of taste, Huang Shengshu took another bite and chewed carefully, and after a few seconds, silently put down the chopsticks.

Yang Tan sat next to Huang Sheng, and when he saw that he had put down his chopsticks, he had a bad premonition in his heart.

Is this going to overturn?

After picking up a (春chūn) roll and tasting it, Yang Tan also frowned.

As a veteran white case chef, he doesn't know much about the intricate techniques and names of red cases, but he is familiar with the taste of (春 chūn) rolls.

In the more than ten years that he has been learning to cook, (春chūn) rolls are basically a must-have practice cooking every day.

In the beginning, he also needs to consider the ratio of (春chūn) roll skin and the type of vegetable filling. Later, it was easy to do it, even if you closed your eyes, you could make the (spring chūn) roll the same size, the same weight of the filling, and the weight of the balance would not exceed 5 grams.

He prides himself on being the best chef in Huaiyang cuisine to make (春 chūn) rolls, but after tasting Kong Yan's (spring chūn) rolls, he still doesn't know what to say.

Although Kong Yan's (春 chūn) rolls are delicious, they are different from the (春 chūn) rolls he has eaten, some like the chicken juice and vegetables he finished yesterday, and the three threads and shrimp skin in them may be taken out separately to see as top-notch craftsmanship, but there are some indescribable incongruities when mixed together.

It's not that it's not delicious, it's just that it's ...... I always feel that the taste is still poor.

"It's okay. Xue Yi put down his chopsticks.

"General. Xue Yi shook his head.

Mei Yuanbai pondered for a few seconds, and finally left a regretful look: "It's a pity." ”

"Is there a problem?" He Jianmin realized that the judges were not very satisfied before asking.

"The ingredients of Xuanji are greater than those of the cooking book (身shēn). Gu Pingping came to a conclusion: "The taste of the shrimp skin is not well integrated with the three fresh fillings of the original (body) shēn." ”

It's the problem again - the judges on the stage look at each other, a little incredulous.

If this problem occurs in a dish, it can be said that the chef is not familiar with it, but this is the case for three dishes in a row, and even the judges are a little curious about how Kong Yan did it.

You must know that the ability to make several ingredients with top-notch taste, but not blend with each other, is not something that ordinary chefs can make.

"There are two more dishes, let's talk about it after eating. Xue Yi coughed twice, reminding everyone that there were still two dishes to taste.

"This golden sand shrimp looks good, how about trying the red case skills of the white case chef. He Jianmin first picked up a piece of shrimp and put it in his mouth, squinting his eyes, and he really enjoyed it.

"The shell of Jinsha is crispy, the inner layer is soft, and the natural oily aroma and salty umami flavor just complement the lightness of the shrimp, whether it is seasoning, plating, or heat, it is hard to imagine that this is the work of a white case chef. ”

"Is it so delicious?" Yang Tan followed and tasted it.

After a while, he nodded, admitting that He Jianmin's evaluation was quite pertinent.

"Yes, it's on par with his white case. "Huang Sheng is an expert in shrimp cooking, and you will know the level of this dish when you taste it.

"Yes, yes. Xue Yi and Mei Yuanbai didn't have anything to say about this dish that performed well.

"And one last course. He Jianmin looked at the plate of Longjing shrimp on the table, slurred, and stretched out his chopsticks indifferently.

Longjing shrimp, he eats too much.

From learning to practicing to cooking to stove to chef to judges......

"Longjing shrimp, this is a famous dish of Huaiyang cuisine!"

"Hey, have you heard? Master is going to take the Longjing shrimp test again today, and if you don't do well, you will be punished a thousand times. ”

"Xiao He, I heard that your Huaiyang cuisine is good, Longjing shrimp will do it, right?"

"Master He, my Longjing shrimp doesn't seem to be very delicious, can you help me give some advice?"

"Longjing shrimp is ......"

It seems that from the day he became a chef, his life was filled with this dish.

Su Zifang this plate of Longjing shrimp is specially customized for Longjing shrimp, the overall shape of West Lake, three stone towers expose the spire, there are pavilions and pavilions next to it, after pouring the tea soup, it is just like the West Lake of the beginning (spring chūn).

The tea soup is bright with a little tender green, and a few pieces of dragon wells are stretched out, dotted with white powdered shrimp and extra (tempting) people.

"It looks okay, but I don't know if it can have a bit of flavor like Xue Lao, once there is ......"

At the entrance of the shrimp, He Jianmin didn't know what to say.

On the side, Huang Sheng also looked solemn.

"What's the problem?" Yang Tan was a little stunned, could it be that two players in a row overturned?

It shouldn't be!

Be cautious, be careful, and put the shrimp in your mouth.

"Uh-huh???"

In an instant, Yang Tan's eyes lit up, this feeling was ......

Among the people present, only Xue Yi knew the true strength of Su Zifang's dish, smiled silently, and looked at several judges silently.

"This taste?" He Jianmin looked at Xue Yi in disbelief.

Huang Sheng also turned his head to confirm his thoughts.

As for Yang Tan, he is still immersed in the world of deliciousness and can't extricate himself.

Having achieved his goal, Xue Yi no longer concealed it, nodded and said, "This is the result of his self-study." ”

Looking at the disbelieving eyes of several judges, Xue Yi was very happy!

"My own apprentice, I finally earned enough face for myself, (quite tǐng) good!(quite tǐng) good!!"

The scores of the public jury were quickly sent to the stage, and the three scores were revealed one by one.

"8.7 points. ”

"9.1 points. ”

"9.7 points. ”

Audience, exclamations are rising!

9.7 points!

The highest score so far in this year's Culinary Exchange Contest has finally appeared!