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After the judges returned to their seats after tasting the dishes, Liu Mang and Wuyan walked up to the stage and prepared to try it.

On the top of the table is the squirrel mandarin fish of Wei Kai in Pingchaolou.

Liu Mang tasted it, whether it was the appearance of the dishes or the taste of the dishes, they all reached the characteristics of being shaped like a squirrel, crispy on the outside and tender on the inside, orange in color, sweet and sour.

As the fish enters the mouth, there is a faint scent of pine red between the teeth and cheeks.

Not only that, but the belly of the mandarin fish has been punctured by the judges who first tasted it, revealing the bright red salmon roe in the belly of the fish.

"It turns out that his innovation is here. Liu Mang understood.

Traditionally, squirrel mandarin fish has nothing added to its belly. Wei Kai, on the other hand, poured salmon roe into the belly of the fish and fried it in a pan.

The high temperature deep-fried the skin of the fish and fully activated the umami flavor of the salmon roe. The flavors of the two kinds of fresh fish are fused together, reaching the point where there is fish in the fish and fresh in the fresh.

This method is similar to the goldfish dumplings that Liu Mang made before.

Compared with Wei Kai's innovative version of the squirrel mandarin fish, the Sichuan-style hemp boiling fish made by Yang Peng of the Bashu Shixian Pavilion is much more ordinary.

Although the aroma of the condiments covered on it is thoroughly stimulated by the boiling oil, and the red chili peppers and ginger slices are quite appetizing, there seems to be no innovation in the method.

The belly of the grass carp in the stone plate was also picked open by the referee, and nothing else was added to it, it was really ordinary that it couldn't be more ordinary.

Liu Mang picked up a little fish meat and put it into his mouth, sipped it gently, and almost exclaimed in surprise: "How is it possible? How can the taste of the boiled grass carp be so tender?"

Liu Mang knows the recipe of this Sichuan-style hemp boiling fish, which is a dish that has emerged in recent years, born from the boiled fish fillets in traditional Sichuan cuisine.

However, unlike the traditional boiled fish fillet, this dish does not need to be sliced in advance before being put into the pot, but is cooked directly with a whole grass carp weighing two to three catties.

Before putting the fish into the pot, use a knife to cut out the knife edge obliquely into the bone, and then put the whole fish into the boiling water to clear it.

When the fish is eight or nine medium cooked, quickly scoop it up. Drizzle with a soup made with bean paste and condiments. Sprinkle with fresh peppercorns and chili peppers, and finish with boiling oil to bring out the flavor of the seasoning.

Numb, spicy, fresh and fragrant, it was originally the biggest feature of this dish, but now Yang Peng's hemp boiling fish has two more flavors, tender and smooth.

This tenderness doubles the texture of the fish, and when you sip it in your mouth, it seems to melt between your lips and teeth.

Relying on ordinary boiling and the chef's control of the heat, it is absolutely impossible to make this kind of smooth and tender taste, Yang Peng must have used some special method.

Judging from the cooking technique alone, this seemingly ordinary hemp boiling fish is compared to Wei Kai's squirrel mandarin fish at once.

"Boss, this fish tastes good, you can make me a few to eat when you go home." The chopsticks in Wuyan's hand danced like a windmill, constantly removing large pieces of fish meat from the fish and sandwiching them onto his plate.

"I can't make this taste, this should be someone else's secret recipe, I don't know the method, I can't copy it. ”

At this time, several staff members of the Chef Contest quickly cleaned the stove, preparing to pour out the water that Yang Peng had just cooked to make room for the next competition.

"Hey, the water in which the fish is boiled is a little special, the color shouldn't be so turbid, it doesn't seem to be water. ”

Liu Mang carefully thought about Yang Peng's actions when he was cooking just now, and then glanced at the spice jar that had been moved on the stove, and a smile appeared on the corner of his mouth.

"It's ingenious, I don't know if he figured it out himself, it's really thoughtful. ”

Through the remaining water from this pot of boiling fish, Liu Mang had roughly guessed the secret of Yang Peng's hemp boiling fish.

The last dish is Shan Jian's double fish and food, and judging from the presentation alone, she is undoubtedly the most brilliant of the three dishes.

She has already accounted for two of the colors, flavors and shapes in Chinese cuisine, and the next thing is to see how it tastes.

Liu Mang picked up a piece of fish fillet, and the fish fillet as thin as a cicada's wings trembled slightly on the tip of the chopsticks. Flickering at the light, you can actually see the faint figure on the opposite side through the fish fillet.

"Good sword skills!" Liu Mang couldn't help but admire.

It is hard to imagine that such a uniform size and thickness of the fish fillet was made by a young man in his early twenties and a woman.

There was a mixed sauce next to the disc, and Liu Mang picked up the fish fillet, dipped it in it, and then put it in his mouth.

"This Shan Jian has won!" As soon as the fish fillet was eaten, Liu Mang immediately felt that the winner of this game had been decided.

It turns out that Shan Jian's cooking skills are not in this knife skill of cutting fish fillets, but in this small sauce.

Lemon, mint, mustard, light soy sauce......

The flavors of these spices are perfectly combined in this small sauce.

On the tip of the tongue, you will feel the slight acidity of the lemon first, and then the sweetness of the fish itself. After chewing twice, the spicy sensation of wasabi rushed from the mouth to the nose, and people couldn't help but sigh.

Just when Liu Mang felt a little choked, the coolness of mint immediately followed.

It was like pouring a basin of cold water on a scorching fire, and the instantaneous contrast made Liu Mang's whole spirit lift!

After tasting the fish fillet, Liu Mang stretched out his chopsticks to the fish head and fish bone segment on the edge of the glass disc.

The fish head and fish bone segment should be adapted to the Cantonese cooking method of ginger and scallion fish head pot.

Sprinkle the fish head and bones with a little starch and fry them in oil until browned.

Wait until it cools down a little, then fry it in the pan for the second time, until the fish head and bones are completely crispy, and then pick it up for later use.

Heat the chicken fat in a wok, add the green onions, minced garlic and Zhuhou sauce and stir-fry until fragrant. Add cooking wine, stock, oyster sauce, sugar and pepper.

Finally, put in the fish head, fish bone segments, and dark soy sauce to boil, pour in sesame oil, and thicken with wet starch.

"No, this fish head and fish bone segment should also be added with special condiments. Because there is a particularly natural sweetness in this taste, it is definitely not sugar. ”

Liu Mang's sense of taste has improved a lot compared to before under the training of silence, and he can easily distinguish the subtle differences in the taste of dishes.

His eyes glanced over to the trash can and saw discarded orange-yellow peels inside.

"No wonder, it's persimmons. Replacing the sugar with the flesh of the ripe persimmon is the only way to create such a unique flavor. ”

After tasting the dishes, Liu Mang and Wuyan walked back to Li Ruonan with a plate.

"Liu Mang, what do you think of the result?" asked Li Ruonan after tasting the dishes that Liu Mang brought back.

"The final winner will definitely be Shan Jane, as long as the judge's tongue is not broken. ”

"Not necessarily, I think Yang Peng's hemp boiling fish is also very good, its smooth and tender taste is something I have never tasted, and I don't know how he made it. ”

"The taste is good, but the appearance is still a little worse, and the simple seasoning is even better, the secret of Yang Peng's hemp boiling fish is actually very simple, and some of the judges must have seen it. ”

"Oh, you know?"

"Well, I guessed it, he didn't cook the fish with ordinary water, but brine, with a high concentration of brine. ”

"Ah, Boss, isn't that salty fish when you use salt water, but when I eat it, it tastes just right. Five-eyed asked in surprise.

"You are wrong, the boiling point of brine is higher than that of clear water, and when the fish is put into the pot, because of the high temperature of the brine, the fish is cooked in a very short time. At this time, the dissolved salt in the water has not had time to completely penetrate into the fish, but keeps the fish tender. ”

"I see!" Li Ruonan nodded again and again: "It's not so unusual if this is broken, it seems that this time it is really Shan Jian who won." ”

As Liu Mang expected, after the voting of the review, Wei Kai of Pingchao Building received 11 votes, and Yang Peng of Bashu Shixian Hall received 18 votes.

Shan Jian of Yunfu Restaurant won the game with an absolute advantage of 31 votes and successfully entered the next round.