"Yesterday's performance was average, and today it seems that it is going to turn around?" He Jianmin looked at Kong Yan with a smile, and faintly felt that the name he heard just now was a little familiar.

"Master Gu, do you think there is a name that sounds familiar just now?"

To be on the safe side, He Jianmin asked in a low voice.

"Who?" Gu Pingping looked at the contestant's cooking and didn't hear He Jianmin's question.

"Kong Zhengming. He Jianmin read it again, and felt more and more familiar with this name, but he couldn't remember where he had seen it.

"The descendants of the Confucian Mansion, the last master of Lu cuisine, later injured his tendons because of drinking and fighting with others, and he withdrew from the culinary world for a long time. ”

"Speaking of which, I also worked with Master Kong in the back kitchen of the state banquet, but I didn't expect it to ......"

Xue Yi sighed when he heard the name.

"So, this Kong Yan is his apprentice?" Gu Pingping looked at Kong Yan with some suspicion.

Although the cooking has improved, it has been mediocre for two consecutive days, and it doesn't look like the level that a master of Lu cuisine should have.

"Kong Zhengming has only studied Lu cuisine all his life, and he has always looked down on other cuisines, and I am afraid that this is the same for his apprentice. Xue Yi knew Kong Zhengming's (sex xìng) personality, and also knew what Gu Pingping was suspicious, so he said casually.

"Then why did he still come to the competition?" He Jianmin was a little angry: "Pick up the bowl and scold the mother, put down the bowl and eat (meat ròu), this kind of thing can really be done." ”

"His master probably didn't know, he should have run out secretly. Otherwise, with his master's (sex xìng) personality, he would not have broken his legs. Xue Yi thought about Kong Zhengming's fiery and upright (sex xìng) ge, and smiled.

"Back then, we worked together in the kitchen at the back of the state banquet, and the chefs of different cuisines were vindictive, and some chefs said that the Lu vegetable sauce was heavy and thick, and there was no skill at all. ”

Kong Zhengming drew his knife at that time to compare with the chef. In less than three minutes, a plate of boneless whole chicken was served, and even the head chef at the time was full of praise. ”

"Then was Master Kong in charge of the state banquet by the head chef?" He Jianmin asked gossipingly.

"During working hours, I tried to compete in the back kitchen because of personal matters, and if I didn't rush out on the spot, I would be given preferential treatment, and I still want to cook!

Xue Yi glanced at him, as if he was lamented by He Jianmin's youth: "Master Kong was punished to go to the water platform, and the provocative chef packed up his things and went home on the spot." ”

"Then Master Kong's tesuji?" He Jianmin continued to ask.

"I don't know much about this, we went back after the state banquet, and we rarely had the opportunity to meet, and I only learned about it when I met a friend at the time. At that time, it had been a long time since he quit the culinary world, and it was not good to contact him again in this name, so I didn't bother him. I didn't expect to meet his apprentice today. ”

"Frying is the housekeeping skill of Lu cuisine, and looking at his preparation, it should be prepared to make three fresh (春chūn) rolls. There is no problem with the selection of materials and preparation, the key is all about the preparation of the shrimp. If he can have his master's fifty percent knife skills, it will not be difficult to make this dish. ”

After Xue Yi finished speaking, everyone couldn't help but look forward to Kong Yan a little more.

After all, with such a legendary background, he is making new dishes that he has never tasted, and if it is successful, it means that there will be one more top-notch dish in the Huaiyang cuisine world.

Tasting two top-notch dishes at the same exchange is an opportunity that is rare even for them.

Look at Aozuo's cooking table again, the shrimp with green onion and ginger water, cooking wine, and salt are marinated, and then fried in the pot until they are eight mature, and then simply take out and filter out the excess fat and put it aside for later use.

The steamed salted duck eggs have all been peeled off the yolk and pressed into golden sand, leaving the bottom oil in the pot, Ao Zuo skillfully poured the golden sand into the pot and stir-fried over low heat until foamy, the oil is yellow and shiny, and the fragrance hits people.

Then pour all the shrimp you just fried into and stir-fry a few times, so that the shrimp are evenly coated with egg yolk.

Compared with Kong Yan's carefulness, Ao Zuo's movements are very smooth, and at a glance, he knows that he has done it thousands of times!

"It's really rare for a white case chef who is so skilled in making Jinsha shrimp...... Huang Sheng praised: "It's a pity that he said that he can only eat this one, probably because he likes to eat, so he practices a lot, right?"

"It's also a talent to be able to make what you like delicious enough, not to mention that he is also an excellent white case chef. Gu Pingping also nodded.

"That'...... What about the one who makes Longjing shrimp?" He Jianmin looked at Su Zifang.

The latter just fished the shrimp out of the Longjing tea and put them in the refrigerator with an ice pack.

"It's only frozen now, is it too late?"

"Fortunately, Longjing shrimp, like Baipao shrimp, is a dish with a particularly long preparation process, and the actual dish may take less than a minute. Huang Sheng squinted at Su Zifang's action of picking out the shrimp line: "The hand is very steady, and it should be the most skilled shrimp in this batch of players." ”

"It's a pity that it's just Longjing shrimp, if you can make a more innovative one, maybe you can get a high score. He Jianmin thought about the Longjing shrimp he had eaten in the past few days, and opened his mouth shallowly.

"Why do you say that?" Huang Sheng looked at He Jianmin.

"Longjing shrimp ben (身shēn) is a must-have dish in Huaiyang cuisine, boiled dried shreds, Wensi tofu, Longjing shrimp...... In the past three days, these chefs have all used these three dishes to show their strength, which one is particularly exciting?"

He Jianmin did not speak alarmist.

Several other judges also fell into deep thought......

"Indeed, compared to the performance of high-level players, the chefs in Puzhong really rely on three axes to work hard, but the scores are indeed average. ”

"But Xue Lao ...... after all," Gu Pingping's words were halfway through, and he suffocated back into his stomach.

"After all, Xue Lao is the first person in Longjing shrimp. He really can't say this now.

Otherwise, Su Zi should win, and once he loses, it will affect Xue Yi's reputation and prestige.

"It's time to start frying. Yang Tan didn't understand what they were saying, but he knew the steps of Longjing shrimp, and when he saw Su Zifang start to boil the fire, he knew that he would soon be able to taste this Longjing shrimp, so he reminded him loudly.

Although he hadn't made Longjing shrimp for a while, S-class cuisine seemed to solidify a permanent proficiency, and when he made Longjing shrimp, he naturally began to peel the shrimp and extract the shrimp thread.

The top three layers of batter ensure the flavor, while the pan is prepared for frying with wide oil.

"This move seems a bit like Master Xue?" He Jianmin suddenly spoke up, making everyone unconsciously start to compare Xue Yi and Su Zifang's movements at this time.

"I don't see it. Huang Sheng shook his head.

"It's a bit like, but it's not an action, it's a feeling. Gu Pingping replied.

"Feelings?"

"It's just very confident, probably the feeling that you only have when you think the food you make is perfect, just like the feeling that Chef Xue made Longjing shrimp before. Gu Pingping was afraid that they would not understand, so he specially explained.

"Doesn't that mean that the last three dishes are very interesting, and they are also delicious?" He Jianmin's concern can always be different from others.

However, the chefs present were accustomed to his rhythm, and just nodded slightly and looked at the audience, looking forward to the three peak dishes on the stage.