The next day, when Su Zifang arrived at the competition venue, he was once again shocked by the efficiency of the organizing committee staff, and the venue was completely renovated even though it was only one night.

The extra cooking table was removed, and the remaining more than 100 sheets were arranged in 11 columns, each column had a food area in front of it, and the staff was neatly placing the fresh ingredients that had just been shipped to it, and the food area was also equipped with three large aquariums containing all kinds of aquatic products.

"That's a lot of money. A slightly familiar but not very pleasant voice sounded after Su Zifang (身shēn).

Turning around, he saw Ao Zuo standing not far behind him (身shēn), and when he saw himself looking back, he grinned and smiled.

Looking at the surroundings, there were still a lot of staff around, thinking that Ao Zuo should not be white (日rì) to commit murder, Su Zifang felt that he could still say hello, so he showed a smile that was more ugly than crying.

"Are you number seven?" asked Ao Zuo tentatively as he looked at where Su Zifang was standing.

"Hmm. Su Zifang nodded.

"Coincidentally, so did I. Ao Zuo touched his shiny bald head.

"It seems that there are only nine discs. Su Zifang suddenly thought of the words of the chef in Puzhong yesterday, and muttered to himself.

"What nine plates?" Ao Zuo looked puzzled.

"It's fine. Su Zifang shook his head, he didn't plan to explain this matter to Ao Zuo, he really felt very sand sculpture when he said it.

However, Su Zifang was really curious about what Ao Zuo planned to cook.

I thought that he didn't ask a question yesterday because he drew a No. 10 bamboo skewer, which can fully show the level of the white case chef, but I never thought that he was actually the same shrimp dish as himself.

It is still a little difficult for a white chef to make a dish with shrimp as the main ingredient.

"You can't make a meeting this time, what are you going to do?" Su Zifang tried his best to make his tone sound like an impromptu inquiry.

"Golden Sands shrimp. Ozuo was very frank, "I will only use this shrimp dish." ”

"The color is golden, crispy and delicious, the flavor is unique, and the deliciousness is abnormal!" Su Zifang's mind quickly flashed information about this dish, and his eyes were even more jealous when he looked at Ao Zuo.

If each cuisine has a representative (性xìng) cooking method, then the one that can represent the Huaiyang cuisine must be salted egg yolk cuisine.

Just like Smecta's lettuce can wrap everything, Taishan Dahan's pancakes can roll everything, and the salted egg yolk of Huaiyang cuisine can wrap all the ingredients, just Su Zifang has eaten: egg yolk pork ribs, egg yolk whitebait, egg yolk sweet potato, egg yolk pumpkin, egg yolk pot ......

Many restaurants think that the name of the egg yolk is not good, so they change the name to Jinsha according to the appearance of this type of dish, which is also the origin of the name of Jinsha shrimp that Ozuo makes.

However, according to Su Zifang's experience, the chefs who dare to cook egg yolk dishes are all wolves! The heat is insufficient, the golden sand cannot be wrapped, and the shape is not good; the heat is too much, the golden sofa is black, and the whole dish has to be poured out.

He used to practice egg yolk and pork ribs when he was in the old south, but unfortunately every time the egg yolk is egg yolk, and the pork ribs are ribs, he can't hang at all. Now that he meets a white case chef who dares to be Jinsha shrimp, except for 666, Su Zifang has nothing to say.

"What about you?" asked Aozuo, raising an eyebrow.

"Longjing shrimp. Su Zifang also replied truthfully.

Looking at the look on Ao Zuo's face, Su Zifang guessed what he was thinking.

It's nothing more than that I feel that my level is as bad as those in the general school, and I can only cook some dishes that can be mastered through the basic courses of Huaiyang chefs, without the slightest creativity and innovative spirit.

But Su Zifang didn't bother to explain anything, anyway, the score can explain everything.

After knowing that Suzi was making Longjing shrimp, Ao Zuo didn't speak again, and went straight back to the cooking table to wait for the game to start.

At half past eight in the morning, the game started on time, Su Zi put forward to choose the ingredients he wanted to use, and then ...... I saw that the players who were also No. 7 began to show their talents.

"I want sea salt and prawns. ”

"I want a bundle of asparagus and prawns. ”

"I want half a pound of river shrimp and"

......

Several contestants in a row were in harmony, until a voice suddenly sounded: "I want an Australian lobster." ”

The contestants who had just finished receiving the ingredients realized that they had been fooled and began to scold angrily: "When is the lobster also counted in the shrimp?"

"The dish only says shrimp, not limited lobster, who can you blame yourself? And didn't you choose Longjing shrimp yourself?"

Su Zifang was a little familiar when he heard this voice.

As soon as I looked up, I saw the Puzhong chef who was popularizing the importance of hand speed (sex xìng) with himself yesterday and began to show off with two Australian dragons, and I couldn't help but feel depressed.

"What about the Longjing shrimp that you said you would?"

"What about the ten plates of shrimp that you said are faster than your hand?"

It turned out that he deceived others into choosing Longjing shrimp, and then used high-end ingredients to reduce the dimensionality.

Hehe!

"Exploiting the text loophole of the organizing committee, I'm afraid I can rest after this round. Su Zifang shook his head and stepped forward: "Hello, bring me a pound of river shrimp and a pack of Longjing tea, I want to be in front of the Ming Dynasty." ”

(身shēn), Ao Zuo was also very simple: "One pound of river shrimp, and twenty Gaoyou salted duck eggs." ”

Probably because Su Zifang and Ao Zuo had high scores in the first two days, and they were distinctive, and the two of them were the focus of attention in the shrimp cooking group, and the news of choosing the ingredients was passed on almost instantly.

"Ao Zuo actually chose this dish. On the judges' bench, Huang Sheng looked at the ingredients selected by Ao Zuo and muttered.

"What, is there anything wrong with this dish?" Yang Tan asked in a low voice when he heard Huang Sheng's words.

"Jinsha shrimp is not a casual dish like boiled shrimp, the egg yolk, shrimp and temperature must be strictly controlled! As a white chef, even if he goes home every day to practice this dish, it is very likely that he will not be as good as boiled shrimp. Huang Sheng's introduction made Yang Tan instantly understand the difficulty of this dish, and looked at Ao Zuo's eyes with a little more appreciation.

As a white case chef, he actually thinks that this method is not very fair, but in the long run, it is actually beneficial to the overall development of Huaiyang cuisine.

In the early days, when there was no dividend-sharing case, cooking and pastry were mixed by one chef, and each chef was an all-rounder.

Now that the red and white cases have been divided, in his opinion, the fundamental level of many chefs has been somewhat unable to keep up.

Last time he participated in a chef exchange meeting in the field, a red case chef couldn't even roll out the dumpling skin, and the white case chef in the same scene was not much different, fried eggs can stick to the pan, and the scene was miserable for a while.

This time, he saw that these chefs need to compete according to the main material, and he still has some expectations.

At the very least, these young chefs can understand that they should not always focus on what they are good at, but also occasionally look at what others are good at.

Not to mention surpassing others, at least we must learn from the experience of leading.

After looking around, he found that there was no chef who made traditional Longjing shrimp, but Yang Tan was very pleased.

However, when his gaze turned to Su Zifang (身shēn), he was stunned again.

Puchu chef Su Zifang, a pot of Longjing at hand, a pot of river shrimp in front of him, a standard Longjing shrimp start!

It's hopeless......