Cooking or something, Luo Wei has never been worried.

However, these five judges obviously don't know how to appreciate.

The five-course dish was placed on the table, and they actually lifted the lid on the other four people first. This is simply an insult to him, the heir of the kitchen god, so angry.

However, Luo Wei wanted to see the one from Jiuquan and the Sun family.

Among the five judges, Zhao Xian is simply a wonder.

The chubby body is gathered in front of the dining table like a vicious dog pounced. A leader can have him like this, saying that he is not a foodie, Luo Wei will not believe it, and it is difficult for him. But it also adds a bit of ground to him.

"Let's take a look at the first dish, steamed sea bass, which is made by Chef Long from Xiaoliang Seafood Restaurant. The cooking technique of steamed sea bass is mainly steamed vegetables, and the taste is salty and fresh. Steamed sea bass is one of the traditional dishes of Guangdong Province, belonging to the Cantonese cuisine, one of the seafood recipes, with sea bass as the main ingredient, the cooking skills of steamed sea bass are mainly steamed dishes, and the taste belongs to salty and fresh. ”

"Sea bass is rich in a variety of nutrients and has the highest DHA content among freshwater fish, so steamed sea bass is the most nourishing for the brain. Choose about one pound of sea bass, the steaming time is just right, the fish meat is just cooked, delicate and smooth, and the freshness of the fish is completely presented. The soup has the sweetness of rice wine and the aroma of soy sauce, and every bite is a pleasure to eat. ”

The host is talking about the dishes on the side, just like a basketball game and a football game will also arrange a commentary, this kind of kitchen god competition, arranging a female host, in addition to the fear of visual fatigue of the audience watching the dishes, there is a more important reason, that is, to explain the dishes.

The audience watches food programs, firstly, to see the cool knife work and the shape of cooking, and secondly, to learn a little knowledge of food, and even some mothers who have a certain strength themselves can also learn a lot of awesome dishes.

"The body of the perch is elongated and flattened, generally 30~40 cm long, weighing 400~1000 grams, distributed in the western Pacific Ocean, the coast of China, the Yellow Sea, the Bohai Sea more. It is one of the common economic fish species and is also a species for the development of marine aquaculture. The main production areas are Qingdao, Shidao, Qinhuangdao and Zhoushan Islands, the fishing season is spring and autumn, and the peak fishing season is 10~11 months every year. ”

Luo Wei stood in the crowd and watched the performance of the judges, and also looked at the dish of this sea bass by the way.

The fish on the plate looked very tender.

Why did Luo Wei say that, because the meat on the surface of the fish was steamed.....

If you see this scene in a restaurant, no one will say anything. But now it's a chef competition, and the appearance of the dishes is not good, which will directly affect the senses of the judges. Besides, who are these five judges, and they have never seen any dishes. The most common thing that others see is the elaborate cuisine......

Luo Wei knew that this restaurant was going to be eliminated, in fact, it was true, several judges took a symbolic bite, and then walked to the second dish, the chef's face was directly black, he didn't need others to say it at all, he knew that he probably didn't have a chance.

This is tasted early, although it will not affect the taste due to the time of day, but there is a good chance that the judges will save room in the stomach and eat very little, unless you are particularly delicious. If there are only particularly delicious dishes, if the judges can't stop at the beginning, then they won't be able to eat the dishes at all, and that is a sure win.

On the contrary, the final dish is more disadvantageous, which is also the same reason.

Immediately after that, the host began to introduce the second dish.

Luo Wei raised his eyebrows, I have to say that the voice of this hostess is very good. can be a broadcast host, and it is really not covered.

"In front of us was the second course, brought by Chef Kwan from Xinrui Restaurant, the signature boiled fish fillet. ”

"Boiled fish fillet is a traditional local dish with a full range of flavors and flavors, and is made with ingredients such as carp, herring, and chili sauce. It belongs to Sichuan cuisine or Chongqing cuisine. As a well-known Chongqing specialty dish throughout the country, it originated from the folk of Yubei and developed in Yubei restaurants.

The primitive boiled fish was boiled in water and came from the extensive diet of the boatmen. On the basis of learning from modern Sichuan cuisine "boiled beef" and "boiled pork slices", catering practitioners in Cuiyun Township, Jiangbei County, Chongqing took the lead in researching and creating modern boiled fish fillets. Soon, boiled fish fillets gradually became popular in Chongqing and eastern Sichuan, and even swept the whole country, and Yubei District of Chongqing became a well-deserved birthplace of boiled fish fillets. ”

"Boiled fish originated in the Yubei area of Chongqing, and it is only a dozen years old. The chef who invented this dish was born in a family of Sichuan cuisine, and it can be said that he grew up in the kitchen since he was a child. Speaking of his fame, it is impossible not to mention a cooking competition held in Chongqing in 1983. At this competition, he made "boiled pork slices" that were completely different from the traditional methods of the time, using a cooking method similar to today's boiled fish. The new method of "boiled pork slices" was unanimously recognized by the judges for its color, appearance, taste and many other characteristics, and he also won the grand prize. ”

"The boiled fish is fiery red in color, and the style is fresh and fragrant, which is the concentrated embodiment of the simple, bold and enthusiastic and unrestrained character of Yubei people. Boiled fish originated from the folk of Yubei, with high quality and low price, abundant and thrifty, with the characteristics of popularization and popularization; boiled fish from the past to the present, in the cooking methods, heating appliances, taste, management and business grades, etc., constantly reformed, innovated, and constantly integrated, integrated and improved, with great innovation, compatibility and openness, highlighting the humanistic spirit of Yubei to love equality, dare to innovate, be good at compatibility, and strive for openness. These constitute the unique cultural characteristics of boiled fish in Yubei District. ”

“......”

The host's skills are good, Luo Wei blinked, this information is the same as the recipe in his head, it is simply clear.

Luo Wei subconsciously glanced at the host's location, and the corners of his mouth twitched directly.

It's also amazing, the host directly took a mobile phone and read it according to Baidu.

There's no camera on you, are you all so willful?

Luo Wei really didn't have much interest in boiled fish fillets, but a few judges who had just finished eating steamed sea bass obviously had a greater appetite when they ate this dish again. But the strange thing is that the fish fillet in it doesn't seem to taste right, and after the judges finished eating, they frowned visibly and spit out a few peppercorns in their mouths.....

The reason why Luo Wei doesn't like boiled fish and boiled meat is that he may be late for peppercorns at any time.

In this competition, it is not a good idea to use peppercorns.

Because Sichuan peppercorns will paralyze the sense of taste, a large part of the degree will affect the judges' judgment of the dish.

Luo Wei was also a little speechless, he found that when the judges looked at his dishes, they were obviously disgusted.

"Mom sells batches, the dishes I cook are not completely grilled fish, and there are no peppercorns. ”

The competition stipulates that he can't speak at this time, and Luo Wei naturally can't break the rules, so he can only roll his eyes silently.

Fortunately, Zhao Xian and the vice governor didn't know what to say.

The two of them walked directly towards his dishes, with the governor taking the lead, and the rest of the judges, even if they didn't want to eat, they had to follow.

When Zhao Xian unveiled Luo Wei's lid, a hot air came from the surface, and he subconsciously shrugged his nose.

"This scent ....."

"It doesn't seem to be grilled fish. ”