Director Guan's full name is Guan Yuling, and he and Hao Youqing are old friends. Listening to Hao Youqing, Guan Yuling, whom she met in the third year of her career, was filming a drama together at that time, and that drama won her the first Best Actress Award in her life. Guan Yuling was the assistant director in charge of the actor at that time, and when she first assisted the director to find a hostess candidate, she recommended Hao Youqing, and since then, the two have known each other, but not to a very good extent. Two years later, Hao Youqing took on another play, and met Guan Yuling again, this time she was the assistant director in charge of the scene, probably because it was the second time they collaborated, and since then, the two have become good friends. Later, Guan Yuling came out of the mountain and began to direct the play by herself, and she found Hao Youqing to support the first play, and the results were not bad, and she won an Outstanding New Director Award at the domestic film festival, and Hao Youqing and the male lead of the play also won the Best Actor and Actress nomination.

However, even with such a deep origin, Hao Youqing couldn't make Guan Yuling decide to entrust the role to Zeng Jinjin in the time of a meal, even if Hao Youqing had pulled out the role of Zeng Jinjin's earliest neurotic female painter, touting her as if she could play any kind of patient.

In the end, Guan Yuling still invited Zeng Jinjin to participate in the audition in July, because in addition to Hao Youqing, the original producer also had other reserve candidates, and now Hao Youqing, who is the first choice, cannot participate, so he still has to hold an audition party.

But after listening to Hao Youqing, after that meal, Guan Yuling really went back to watch the movie "Women Chasing Men" in which Zeng Jinjin played a supporting role, and agreed with Hao Youqing's words at the dinner table, and even said that Zeng Jinjin's role was the only highlight of the whole movie.

Hao Youqing thinks that she is still very dramatic, so she asked her to ponder the script more when she has time in this month, observe and observe the society, and ask her if she has any questions, or ask Mo Yijiu, anyway, Mo Yijiu is also a powerful character who is very good at acting.

After Mo Yijiu learned about this, he was happy for the past and the present, but at the same time he felt sorry for his travel plan. She originally planned to wait for "The Good Cook" to end, and then go abroad to play with Zeng Jinjin, but now it looks like it has to be postponed.

On Friday, Zeng Jinjin and Ding Zhengyang made an appointment to fish for wild grass carp. Mo Yijiu asked why he wanted to go fishing with him to a place, a place of spices and fish in a river, so that he couldn't beat him in terms of raw materials?

I didn't expect to win him here. But the main reason for inviting him with her was that she didn't know how to fish.

The two sat by the river for a whole day before they hooked two grass carp that could barely reach the eye, jumping around, and the rest were released although they didn't know if they could survive.

I went back to the hotel in the evening, and I borrowed the hotel kitchen to make a pot of boiled fish, and a few days ago I patronized and studied the movie script, and when I reacted, I found that the game was just around the corner, and she hadn't practiced it a few times, and the techniques were rusty. It's a pity that Mo Yijiu still has a notice tonight, and she can't come, otherwise she can still taste the boiled fish produced in advance.

On Saturday, the ninth recording began. Because the content is different from previous episodes, before the recording, all the choreographers and directors are "chattering" about the filming process and positioning of the artists they are responsible for.

But Mo Yijiu and them, as long as they sit on the judges' bench and watch a few people on the podium make boiled fish, and then wait to taste it.

There are five stoves on the table, because the last issue won the first place, so this time, it was arranged in the middle. always felt that it was useless, but many people still saw her and ridiculed: "Teacher Zeng, C-position debut." ”

On the left and right sides of the stage are two containers, filled with a variety of ingredients for you to choose from. Zeng Jin chose bean sprouts, celery, and lettuce as the bottom of the pot, and took starch, shallots, eggs and other ingredients for later use. As for the others, the ingredients selected are also slightly different due to the combination of side dishes. Ding Zhengyang took a piece of brine tofu, Luo Chi took enoki mushrooms and sweet potato powder, and Su Yiwei took a large handful of coriander. But the most unusual thing is Xu Xiaojing, who took tomatoes and real shimeji mushrooms, and thought about it, should she be making tomato fish?

The host announced the start, and the stage was instantly busy. I don't have time to look around, and I have been immersed in preparing dishes wholeheartedly. In fact, she was still a little nervous, afraid that she would miss an important step in a hurry, although before taking the stage, she also recalled the practice.

The fish was killed by the previous staff, but it was only blooded and scaled and dissected, and there was no detailed treatment. I used the back of the knife to scrape the fish scales that were not completely cleaned, rinsed several times inside and out, and cleaned the black membrane in the fish's stomach.

Next, there is the fillet fish. Cut off the tail of the fish, starting from the tail of the fish, cut horizontally to the bottom of the head of the fish with a flat knife against the fish bone, and chop the head of the fish in half to get two halves of the fish. Then the half of the fish bone is split forward from the fish tail horizontal knife against the fish bone according to the previous method, after chopping off the fish head, remove the fish teeth, chop the separated fish keel into sections, and put it in a bowl with the fish head for later use. Then process two slices of fish. The meat at the belly of the fish is covered with fish bones, and after being sliced separately, it is chopped into small pieces and put together with the fish bones, leaving two pieces of fish back meat with no spines, and the 30-degree angle oblique blade is divided into a thin slice of about 3 mm, and the last two pieces at the tail of the knife are not cut off to ensure that the size of the fish fillets is uniform, and the heating is also uniform when the pan is put in the pot later.

Divide the fish bones and fish fillets into two bowls, add 3g of salt each, and scrub them repeatedly with water to completely remove the blood and water, which is also the effect of removing the fish. Once clear, squeeze out the water and start marinating. Add 2g of salt, 3g of pepper and 2g of rice wine. Stir the fish bones well and marinate for 10 minutes. Continue to beat an egg white into the fish fillet, add 5g starch after stirring, continue to stir evenly, and marinate for 10 minutes for later use.

During marinating, prepare side dishes and spices. After washing, remove the soybean sprouts, cut the celery, lettuce leaves, and shallots into small pieces, and put them together as a side dish for later use. Slice the ginger and garlic, and cut the pickled pepper and millet pepper into small pieces, and put them together as a stir-fried spice for later use. Then take 10g of green pepper, red pepper, Chaotian pepper, and minced garlic, and 5g of white sesame seeds as the final oil base for later use.

When the marinade is finished, remove from the heat and turn on the heat. Pour a little oil into the pot, pour in the fried spices and a spoonful of bean paste when the oil is warm, fry the red oil, and then add a handful of peppers. Pour in the fish bones, stir-fry over medium-low heat for one minute, add an appropriate amount of cooking wine, add boiling water, boil the fish soup over high heat, add the side dishes after boiling, add 2g of salt, 1g of pepper and 1g of sugar after one minute, cook for another minute, remove the fish bones and side dishes, and evenly divide them into 13 bowls. Disperse the fillets into the pot and remove the fillets for about 40 seconds, then divide the fillets and broth into a bowl. Finally, do the oil pouring, put an appropriate amount of cooking oil in the pot, pour the oil bottom material when the oil temperature is 4 hot, and quickly splash it on the fish fillet after the incense is stir-fried, and the sizzling sound is done.

The audience was filled with the fiery scent of sweat and hunger. Zeng Jin breathed a sigh of relief, and the staff brought her work to every judge. At this time, the rest of the people have basically been completed, and Ding Zhengyang and Xu Xiaojing are already on the judges' bench. Luo Chi and Su Yiwei, who are slower, are just two steps away from being able to complete it.

In fact, this issue of the cooking competition, it seems that it does not show the true strength of each contestant, congenital deficiencies, find a good recipe, use some good materials, and practice again and again for a week, it is not difficult to make a decent boiled fish. I felt that I was not diligent enough, but I had already played well, but I still didn't know whether I could satisfy the judges, especially the six professional food judges.

The judges each had two glasses of water in front of them and five bowls of boiled fish. But Xu Xiaojing's bowl is always a little different. She said that she often cooks boiled fish with tomatoes at home because her children love to eat it.

It turns out that some professional judges will use some emotional evaluation criteria in this kind of non-professional competition, they like the taste of home, although it is not the best match from a professional point of view, but it is always more human than those standard processes.

So in this round of cooking competition, Xu Xiaojing's tomato boiled fish won the first place. As for the other rankings, Ding Zhengyang is second, Luo Chi is third, Zeng Jin is fourth, and Su Yiwei is at the bottom. Su Yiwei is actually at the bottom, of course, it is not the fault of the coriander. According to the judges' comments, there seems to be a general criticism of her knife skills and her control of oil temperature and heat. It seems that Su Yiwei usually doesn't cook, and it is better to be on the battlefield than to grind the gun in battle. 166 Reading Network