The game was tense, and Luo Badao's suckling pig was processed and ready to be roasted in the oven. Pen fun and pavilion www.biquge.info

There are two ways to roast suckling pig. First, it is roasted in an open oven, with an iron rectangular oven, the hearth is burned red, and the forked suckling pig is put in.

When roasting, it is necessary to use a needle prick to drain the water. At the same time, it is necessary to brush the oil to wipe off or smooth out the oil that oozes from the inside and outside to avoid flowing on the skin or flesh and affecting the appearance.

The second is to roast in a dark oven, using the oven of general roast duck. First, heat the furnace to a high temperature, put the suckling pig carcass into the furnace, and bake for about 30 minutes. When the pork skin begins to change color, take it out and prick it with a needle, brush the oozing fat, and bake it for another 20~30 minutes to cook.

Now Luo Badao is baked in an open oven. The suckling pig, which has been brushed with maltose syrup, slowly turns in an open open furnace. The charcoal fire in the furnace was slightly roasted, the aroma of meat was overflowing, and the sound of swallowing saliva suddenly sounded in the hall.

"Incense, thief incense!" is a fatal temptation for the meatless five-eyed.

At this time, Tan's 'Emperor Ribbon Fish' had been baked in a special pot for half an hour.

With Tan's order, his two assistants used an iron chain to pass through the round hole above the lid of the pot, and then slowly pulled the lid up with a pulley.

As the lid of the pot is lifted, a burst of rich fragrance immediately wafts away.

The grease in the pot made a 'sizzling' sound, and the huge 'emperor ribbon fish' had shrunk in the pot, its skin yellowing and glittering with an alluring oily sheen.

Tan Yitian walked over with a jar in his arms, uncovered the belly of the 'Emperor Ribbon Fish', and sprinkled the white ball the size of a little finger in the jar into the belly of the fish.

"What is he sprinkling? Is it pearl rice?" asked Li Ruonan strangely.

"No, the pearl rice is shinier than this ball, and it looks like an animal has laid eggs. Liu Mang stared at the big screen and observed it carefully, and then analyzed.

"Quail eggs? Not like that? How can there be such a small quail egg? Is it fish roe?"

"Let's see. ”

Tan finished sprinkling the white balls one day, carefully sealed the belly of the 'imperial ribbon fish' with a bamboo skewer, and smeared a layer of grease with a brush, and then instructed the assistant to put down the lid of the pot and then roast it.

"At this chef competition, all kinds of rare ingredients that are usually rare have emerged one after another, which is eye-opening!" said an audience member below.

"What's the use of looking good, it's delicious! I've eaten those world's first hot pot and the world's first roast sheep before, all of which are terrifying, but the taste is not so good. ”

"That's not the case, this fat chef is the runner-up of the last chef competition, how bad can he be?"

"Even if it's delicious, it's not our turn, how much does this kind of ingredient sell? Can we ordinary people afford to eat it? Compared to this fish, I like the 'dry fried beef river' that Liu Mang made last time, I drool when I look at it, I don't know if he has opened a shop, I must try it then." ”

"That's right, I also prefer dishes that are close to the people, and if he opens a restaurant, I will definitely go to the party! I can't afford anything else, can't I afford a 'dry fried beef river'?" his companion agreed.

……

After about half an hour, the roast suckling pig on Luo Badao's side has entered the finishing stage.

Now the color of the roast suckling pig has become golden, and Luo Badao uses a special nail brush to continuously pierce the skin of the suckling pig.

Under the action of the charcoal heat in the furnace, the orange and yellow fat in the pork slowly seeped out of the small holes and dripped onto the red charcoal in the furnace, emitting bursts of green smoke.

"Yes, Luo Badao has indeed worked this dish!" Liu Mang commented.

"Whether it is the color of the suckling pig or the control of the heat, it is very perfect. ”

"Boss, will he win?"

"I can't be sure, in the end, I still have to rely on the taste to win, and the victory or defeat is five or five. Liu Mang replied.

In Liu Mang's heart, in fact, he also hoped that Luo Badao could win.

Because he started as a chef, his goal was to defeat this person in the Chef God Competition.

If Luo Badao is eliminated in this round, even if Liu Mang gets the title of kitchen god, he will inevitably have a trace of regret in his heart.

"Jingle bell!" After another fifteen minutes, Tan Tiantian was the first to ring the bell on the table, announcing that his dish was finished.

On the other side, Luo Badao didn't seem to be in a hurry at all, he roasted the suckling pig in his hand unhurriedly, looking confident.

"Haha! Judges, the contestants' dishes are finally finished! We can taste them on stage!" Han Shaobai rubbed his somewhat sore shoulders and stood up.

The judges walked up to the stage, took the dishes and chopsticks from the hands of the hostesses, and walked to Tan Tiantian's huge round pot.

"Please all the judges, taste my 'Flying Dragon in the Sky'!" Tan Tiantian bowed slightly, and the two assistants behind him pulled the iron chain and lifted the lid of the pot.

"Shhh

Under the hot roasting in the pot, the skin of the whole 'emperor ribbon fish' has turned into a golden and translucent color, and the pre-cut knife edge on the fish has exploded, slightly upturned, forming pieces of scales the size of a baby's fist.

Combined with the dragon head and dragon claws carved from pumpkins and sweet potatoes, this seven or eight meter-long 'emperor ribbon fish' is really like a flying dragon with scales and wants to break through the air!

"The visual impact of this 'Flying Dragon in the Sky' is unmatched in the previous Chef God Competition!" Li Ruonan sighed with wide eyes.

"I'm a good one! Luo put the domineering suckling pig aside, it's incomparable!" Wuyan took off his glasses and rubbed his eyes, looking incredulous.

"The time and energy spent making such a dish is unimaginable, and this Tan really fought hard to win in one day. Liu Mang also sighed.

"Boss, let's go up and have a taste! Sister, you wait, I'll pack it for you later!" Five Eyes urged.

In addition to the judges and some randomly selected audiences, the participating chefs also have the privilege of tasting the dishes in the chef competition, which gives Five Eyes great convenience.

Anyway, this product has a thick skin, and the dishes in the competition during this time, others are slow to taste in small bites, he is stuffed with a big spoon and a big spoon in his mouth, and he has to pack it away after eating it, which is extremely shameless.

"Judges, please!" Tan Yitian was very satisfied with everyone's shocked expressions, and there was a hint of smugness on his face.

Han Shaobai stepped forward and gently poked the skin of the 'Emperor Ribbon Fish' with chopsticks, and with a slight crispy sound, the crispy skin of the fish immediately cracked.

The small balls, which are as white as jade and like pearls, flow out of the fish's stomach mixed with thick soup.

"What's inside?" Han Shaobai sighed, his eyes widening. (To be continued.) )