Rational use of time is an important criterion for a good chef. Pen & Fun & Pavilion www.biquge.info

In the morning, when the "Three Dishes and One Soup" was just announced, Mo Fei instantly discovered a trap. These dishes seem to have a first and a last, but whoever is first and who is last, there is a lot of article in it, and if the operation is not good, it will waste a lot of time.

Most people think of processing the sea bass first, waiting for the sea bass to enter the steamer, then processing the relatively easy ingredients, and finally focusing on the difficult ingredients.

In fact, the time-consuming part of the dish is marinating and the final seasoning, and the steaming time is very short, if the steaming time is too long, the sea bass will lose its umami. Moreover, it is best to eat the fish while it is hot, and it will smell fishy when it is cold.

Mo Fei had already calculated that [steamed sea bass] would take about 30 minutes, and he planned to make the steamed fish last.

Coming to the operating table, Mo Fei changed his clothes, and the two stoves were turned on at the same time, one for stewing chicken soup and the other for boiling water.

Taking advantage of the boiling water, Mo Fei took out a quick knife and prepared to cut shredded tofu.

The standard is: three centimeters thick special dried tofu slices into 24 uniform slices, then cut into matchstick-like filaments, and then with cooked shredded chicken, shrimp, ham, bamboo shoots, etc.

The thickness of each slice of dried tofu is 0.125 cm, and the thickness should be uniform, which is definitely a severe test of the chef's knife skills.

Mo Fei took out a quick knife and sharpened it a few times, the dark knife in his mind lit up, and the dried tofu in front of him seemed to have become much larger.

He knew it in his heart, and the quick knife was close to the dried tofu slices, and the faster the slices became, and it only took 6 seconds for a piece of dried tofu to finish.

"Wow! look, Murphy is so fast!"

"How many films did he make?" Liu Neng asked in surprise.

"30 pieces!" Li Qinghua said softly.

Everyone was shocked, which meant that each slice of dried tofu was less than 1 millimeter thick.

What does it mean to be as thin as a cicada's wings?

It's called thin as a cicada's wings!

Even Li Qinghua was not sure that 30 films would be produced, how did he do it? All the judges and teachers had a huge doubt in their hearts.

What's even more powerful is that his speed is so fast that his hand turns into a cloud of shadows, and he can't see clearly at all.

Fifteen slices of dried tofu, Mo Fei only took more than 2 minutes.

Not only the teachers present, but also several classmates around him also stopped what they were doing and looked at Mo Fei in surprise, this kind of superb knife work is said to have been done only by Dean Li Qinghua at his peak.

"Oh my God, Brother Fei took medicine, right?" Wu Lin's mouth could be stuffed with a watermelon.

Lin Yan shook her head, looked at Mo Fei with incredible eyes, and whispered softly: "Boss Mo, you are too handsome......

Tang Feng was stunned, he had just made 22 films, and he was quite proud, but when he saw Mo Fei's movements, he had an invincible sense of fear: "Mo Fei, how much strength are you hiding?!"

After cutting the dried tofu, the water was already boiling, he scooped out a basin of hot water and soaked the scallops, added water to the pot and continued to cut the shredded tofu.

After five minutes, all the fine shredded tofu is cut, and each one is evenly thick, like a thin dried noodle silk floating in clear water.

Murphy washed his hands and turned to the vegetables.

[Assorted side dishes] sounds like just a plate of cold dishes, but in fact, the [assorted side dishes] required by the recipe requires the use of carving and dish modeling to make a picturesque plate of cold dishes, which is more exquisite than [large hot dried shreds] in terms of fineness.

Craftsmanship and modeling were definitely Mofei's weaknesses, and he took the plunge and began to carve carrots. Ten minutes later, three small yellow flowers were carved out of a carrot, which looked like a child had just learned to draw, revealing a sense of childishness.

The system sighed, "Host, this isn't like a flower. ”

"What do you say it's like?"

"Yellow poop like a chicken just pulled......"

"You're disgusting!"

"It's not that I'm disgusting, it's that you're disgusting. ”

Under the attack of the system, Murphy threw all three pieces of "poop" into the trash.

"Hey, what is this classmate doing? Why did he throw it?" asked Liu Neng curiously.

"Ahem......" Li Qinghua coughed embarrassedly, "He is too demanding of himself......"

Liu Neng nodded, "I think the three little yellow ducks he carved are good...... Well, it's really a high-achieving student attracted by the principal, and there is no room for a flaw. ”

Li Qinghua almost burst out laughing, and his face was red.

"Pompoo, do you have a solution?" Murphy began to ask for help.

"Host, you can't do fine carving, just be rough and make a plate of postmodern impressionist works. ”

"It's definitely a bad idea, and I refuse. ”

"Then make it an imagery, hazy, and delicious. ”

"That's a good idea......"

Mo Fei was not a carver, but with a knife in hand, he turned to cutting the shredded carrots, the roots as thin as hair. He also cut the celery, purple cabbage, fungus, etc. into thin strips.

Looking at the plates of vegetable filaments, the judges all looked at each other, not knowing what he was doing.

After blanching the shredded vegetables separately and seasoning, Mo Fei took the largest plate, spread the shredded carrots into a ribbon, and a few shredded celery sticks dotted on the side, and the purple cabbage was arranged in the shape of a fishing boat, and gently sprinkled a few shredded fungus.

The next step is to start mixing the sauce, which is what Murphy is good at, and it is also the key to the success or failure of this dish.

He first fried the scallion oil and pepper oil, took out a soaked scallop and chopped it, and smashed a small tomato. Heat the pot and pour in the scallion oil and pepper oil, half a spoon of sugar, a little sweet noodle sauce, stir-fry the chopped scallops and tomatoes, and finally a few drops of light soy sauce, and pour the sauce evenly on the plate.

Then I cut half of the tomatoes and put them in the center of the plate - [Assorted side dishes] are baked.

"The host, it's slightly better than the 'poop' just now. The system commented.

"Get out!"

When this dish was put aside, the judges were stunned, and they all stretched out their heads to look at the dish that they had made a dish so quickly.

I saw that there was a red sun in the center of the plate, and a piece of glow was sprinkled on the surface of the river, dyeing the river water golden.

A few strands of wicker hang down like a breeze;

The boat sailed against the light, and its hull turned purple-red;

In the distance, a few Feihong flew away, running to the north......

The most strange thing is that the whole picture is covered with a layer of soup, as if covered with a layer of fine veil, and the picture looks hazy and has a different meaning.

"This dish is good!" Liu Neng praised.

Li Qinghua looked out of the doorway, "This kid is too cunning, the carver can't make up for it with a knife, hey, it's really interesting!"

An hour flew by, and Mo Fei's [Big Hot Dried Silk] was also completed.

Thin dried silk, in the plate to form a "tower" shape, light brown seasoning sauce base, hair-like ginger shreds with oily tender yellow, on the top of the dried silk, but also add two green coriander leaves and a few red pepper shreds, people look very appetizing.

There are three types of fresh mushrooms: king oyster mushrooms, white jade mushrooms, and crab mushrooms, all of which are fried in butter and marinated in cooking wine before cooking, and the soup used is chicken broth made in advance.

He chopped the soaked scallops and two soaked shiitake mushrooms and sprinkled them into the soup, which immediately gave off a unique aroma of seafood, mushrooms and chicken broth.

Covering the pot, Mo Fei glanced at the others, everyone was busy.

Lin Yan is still cutting dried shreds, her knife and carving skills are good, and 20 slices of dried tofu have been cut. However, her [steamed sea bass] seems to have cooled down......

Wu Lin was in a hurry, the [Assorted side dishes] were delayed for too long, and he still had [Big Hot Dried Shreds] and [Steamed Sea Bass] that he didn't handle......

Except for Mo Fei, the only one who looked calm was of course Tang Feng, his progress was slower than Mo Fei, and he was making [Mushroom Soup].

Mo Fei looked at the time, there were still 48 minutes left, he turned off the fire of the mushroom soup, sprinkled half an egg liquid, then cut a few green onions, added salt and sesame oil and poured it into the boiling pot, and the third course [mushroom soup] was completed.

Now, he only has the dish of steamed sea bass left.

Mo Fei opened the Xiaoice box, took out the fresh-keeping box containing the fish, and uncovered the box, which was empty.

"Where's my bass?"