After the interview starts.

Everyone is busy, each hand and foot are very numb, Zhang Siguang is making sake lees eel, he first cut the eel into pieces, drain the water, add cooking wine, monosodium glutamate, oil, salt, soy sauce, sake lees pickled together, Rongcheng people love to eat sake lees, but also replenish qi.

Rich people may be very kidney-deficient.

No, it's emptiness.

Come to some eel to replenish your body, and by the way, taste the taste of childhood.

In the process of pickling, Zhang Siguang was not idle, he selected the octopus tentacles from the long table, and also put them in the basin for pickling, although this octopus tentacles are already very delicious, but Zhang Siguang feels that it is not a coastal seafood lover, it is still difficult to accept the taste of this high-protein seafood, marinating it with ginger and salt, it can improve the taste a lot, and it can also become more Q bomb, his second dish is stir-fried octopus, seven mature octopus tentacles, and the taste is also the best.

Lin Canal is not a local, compared to Rongcheng cuisine, he is better at the cuisine of Lucheng, he brought his own frying pan, originally wanted to use the sea emperor oyster to make oyster fried, but when he thought that he might not be able to do it well, he bought some oysters, authentic oyster frying must be skillful, must be soft inside and crispy outside.

He is very confident in the fried oysters, this dish he has been making for more than 20 years since he was a child, and it is no exaggeration to say that Rongcheng is the best for his fried oysters.

Those street stalls can't compare to his.

There are also two young chefs at the scene, who don't look much older than Chen Yang, they are both Japanese chefs, and they wear different clothes, probably because of their generation, the two rarely talk and have been silent, maybe because the competition is too fierce, the two of them actually work together, one is mainly responsible for making rice, and the other is dealing with seafood.

And the first dish made by Li Jiashan, the main ingredient chosen is Pipi shrimp, they like to call Pipi shrimp mushrooms, what he wants to do is shrimp and mustard soup, there is a trick to make this dish, you can take the lead in removing the shrimp shells on it, and then cook it in the pot, so that for those diners who will not eat shrimp and mushrooms, it is definitely a blessing, but in order to ensure the umami of shrimp and mushrooms, the removed shrimp shells can not be thrown, they should be used to boil soup together, and then pick off when the soup is made.

The shrimp mushroom itself is very sweet, and the sweet taste of mustard greens can take the whole dish to a higher level, which is also a good famous dish here, but it takes some time to make the soup, and if you want to make the soup milk-colored, you not only need to control the heat, but also have to play a little trick and use some other stock as an introduction.

For this interview, Li Jiashan is still relatively confident, his biggest threat comes from the head chef Gao Sanpao, although the two are not very familiar, but they must have the ability to be the head chef.

I heard that Gao Sanpao is proficient in all kinds of Rongcheng cuisine, seven or eight years ago, when he was still a small chef, Gao Sanpao has been constantly awarded, provincial, national, every year is the news of his award.

Li Jiashan couldn't help it, and after looking at the dishes made by Gao Sanpao, Yali Mountain was suddenly big, and he made the famous dish Qixing belly in Rongcheng, which is a famous dish similar to the Buddha jumping over the wall.

"There are a thousand flavors hidden in the belly, and the seven stars are very free. ”

That's what I'm talking about.

The process of this dish is more complicated, you must first process water chestnuts, dried shrimp, dried scallops, shiitake mushrooms, duck gizzards, dried razor clams, cold ribs, and then select the pork belly of adult strong pigs, and then fill the pork belly with seven main ingredients, fill it with beaten eggs, and finally sew it up with a needle, supplemented by broth and boil for two hours.

The dish is made very slowly, though.

An hour is probably not enough.

Li Jiashan felt that Gao Sanpao would not make such a mistake, and just when he wondered why he chose this dish, he saw him remove a large electric pressure cooker from his car.

"I'll rub it, it's all right. ”

Now it's just too late.

......

Time flies.

Fifteen minutes have passed, and the second child on the side has already been hungry when he sees so many chefs showing off his skills, and to be honest, he is really a little jealous of this dead friend.

What shit luck.

actually picked up an old antique to be the head chef of his own restaurant, what made him most depressed was that the bastard Yangzi didn't let him buy shares, Li Chunhua felt that they were plastic brotherhood, with Zheng Lao in charge, this restaurant was absolutely going to be popular, and it was not that kind of small fire, it was very likely to explode in the province and the whole country, and it may even become a food mecca for local tyrants.

In the past two months, his sworn friend has given him too many surprises, from the top-notch seafood at the beginning, to today's bluefin tuna, and now the appearance of Antailou and Zheng Lao, now he is really a little skeptical, is Chen Yang hanging?

When these chefs were cooking, Mr. Zheng would walk around them and give them some guidance along the way.

"This meat is too thin. ”

"Over-salting. ”

"Don't be greedy, pay attention to the flavor matching, don't string the taste. ”

"Don't get too attached to fresh food and rice. ”

......

Zheng Lao's short sentence or two woke them up in an instant.

Not long after, the first dish came up, it was the fried oysters of the Lin Canal, his oyster fried is the fried oysters of the Zhang, the most obvious difference is that the fried oysters of the Zhangzhou series are golden on the outside, crispy on the outside, and soft on the inside, and are generally accompanied by pickled radish sour, coriander and garlic sauce, in addition to the fried oysters, this dish is also accompanied by a bowl of oyster tofu soup.

Smelling the strong fragrance, the second child, who was fortunate enough to be a judge, couldn't wait, and took a bite directly, and the moment he ate it, he already ignored the complaints about Chen Yang's childishness.

Good food is justice!

, how can it be so delicious.

Fragrant, tender and smooth, eat it with radish acid, instantly eliminate the greasy feeling of big oil from the mouth, and it is perfect to pour garlic sauce on it.

"Full marks, perfect. The second child couldn't help but praise.

After Chen Yang ate a few bites, he found that this dish was indeed impeccable, and it was too much fried than those oysters on the market, if it weren't for Zheng Lao's presence, he would definitely accept this chef directly, but what Chen Yang didn't expect was that Zheng Lao just took a bite and didn't eat it, and his face was a little grim: "How many years have you been cooking this dish?"

"It's been more than twenty years. Lin Canal said proudly.

"If I'm not mistaken, this dish was like this more than twenty years ago, what have you been doing for more than twenty years?"

"You're standing still. ”

Lin Canal was taken aback, as if he realized something, indeed, in the past twenty years, he has not made any improvements to this dish, it has been this recipe for more than twenty years, and it is still this recipe now, it was this taste more than twenty years ago, and it is still this question.

He naturally understood what Zheng Lao meant, and the Buddha jumping over the wall carried forward in the hands of Zheng Lao was not this flavor at first, it was improved and verified by generations of generations, so that there is today's taste, even today, Zheng Lao is still improving the Buddha jumping over the wall, he did not say whether his dish was good or not, but reminded him not to enter the old misunderstanding.

Xie Zheng reminded. Lin Canal bowed.

"I can't pass this dish, it's up to you to get over the next dish, if you want to continue like this, you can leave directly. ”

"Understood, Elder Zheng. ”

Li Chunhua, who was eating happily, frowned and asked, "Old Zheng, isn't this dish very good, why don't you pass it." ”

"It's good if you eat it, young people don't understand. Zheng Lao replied.

"Okay. ”

"Don't eat too much, or you won't be able to taste it. ”

"Understood. ”

When Lin Canal turned around, Zheng Lao tried to fry oysters again, and secretly said in his heart: The hemp eggs are really delicious, and they are worthy of more than 20 years of craftsmanship.

Zheng Lao admitted that if he came to make this dish, it was estimated that he would not be able to reach his seven successes, the reason why he said this was naturally good for him, but there was also a very important point, he just looked at this Lin Canal and was unhappy, and deliberately tossed him.

Conservative and innovative.

It is a false proposition in itself.