Xuan Li looked at the dishes on the big screen, her brows furrowed.

The dish in front of her gave her a sense of familiarity.

"The cooking skills of Bayer players are still so good, I remember that in last year's the-blue, Bayer players had a very good performance, defeated many great characters, and finally lost to Cheng Huaizhi. This year is back, and the cooking skills are more refined than last year-Chef Xuan, what do you think?"

Bai Shilongyi knew that Xuan Li's attainments in Western food were not deep, and after graduating for so many years, Xuan Li had been focusing on Chinese cuisine, so she might not be able to say a specific opinion. It's just that he is now in the position of the host, and it is not easy to grab the conversation directly. I can only let Xuan Li say a few words, and then take over the words myself.

This is also what they agreed on before.

"These two people...... Actually, it's a type of dish......" Xuan Li said softly.

"What?" Bai Shilong was stunned one by one, his eyes looked at the big screen again, and the suckling pigeon on the dinner plate had already eaten a small half, "A type?"

"That's right, that means that the pigeon in this dish can also be bone-made with a whole pigeon, and the effect should be good. It's just that there should be no such knife technique in Western food, so he chose the current production method. Xuan Li said in a deep voice.

At this time, Mo Xiaohe, the head judge, picked up the kitchen knife and gently cut the belly of the pigeon, and the spices hidden in the pigeon's belly burst out with an amazing fragrance.

"Sure enough, I also hid some ingredients in my abdomen. Bai Shilong nodded again and again, "It is indeed similar to Que's dishes." ”

"I'm afraid that the taste of the two will be very different. Xuan Li explained.

After all, they are two different cuisines, and besides, the Que players use steamed chicken to process the chicken, while the Bayer players use grilled meat. Ryuichi Shiraishi said.

"It's not all. Just now, the whole chicken belly of the contestant was filled with eight kinds of ingredients. Although the ingredients used by the Bayer players are not as many as those of the Que players, there is a hidden ingredient in his dishes, and this kind of ingredient is not available in the dishes of the Que players. Xuan Li lowered her head and wrote her feelings on an A4 piece of paper.

"Hidden ingredients?" Bai Shilong looked surprised, and couldn't think of what the hidden ingredients Xuan Li was talking about.

"It's a pigeon bone. When roasting, the pigeons are heated and the meat gives off an amazing flavour, but don't forget that the bones also have a strong aroma. While baking, the deliciousness of the pigeon bones is also revealed. The player used the whole chicken out of the bones, except for the bones of the chicken, so the meat quality, along with the filling of the belly, will lack this flavor. Xuan Li said.

"So, the Bayer players have an advantage?" Bai Shilong heard so much, and became even more firm in his opinion just now.

"Not really. 'Whole chicken out of the bones' is still relatively weighty in Chinese cuisine. If there were such obvious shortcomings, I am afraid it would not have existed for so long. It lacks the flavor of chicken bones, but don't forget that there are many ingredients in the belly of the chicken, and the dried scallops are no less delicious than chicken bones.

What's more, the chicken of the Que contestant is steamed, so the soft texture of the chicken is also not available in this Western dish. Having said so much, it is the cooking skills of the two people who decide the outcome of this game. ”

"Then let's wait quietly for the outcome of the match, shall we?" said Ryuichi Shiraishi.

Bayer, who was in front of the judges, watched nervously as Mo Xiaohe put the ingredients in the pigeon's belly into his mouth and chewed carefully. Soon, Mo Xiaohe's face was flushed, and under the illumination of the light, his cheeks also exuded a bright luster.

"Mo Lao also likes this dish. ”

"Yes, there are not many dishes that can make Mo Lao feel excited now. This dish should be of high quality. ”

"Oops, saliva is going to come out...... I can't stand it!"

The surrounding discussions came and went, and the audience in the stands was also full of anticipation for this dish.

After Mo Xiaohe tried two or three mouthfuls of the filling, he wiped the corners of his mouth with a napkin.

"The whole dish is very good, the pigeon meat has a delicate texture, and after the mouth, the rich flavor of the pigeon meat spreads out in the mouth, so to speak, this dish has a very good control of the heat. Even more surprising was the filling in the belly of the pigeon. Because there is a gap in the belly, the filling inside can easily lose moisture due to high temperatures.

"The fillings in this dish are chestnuts, sausages and apricots, and sage as a flavoring agent, and if you put them directly in the oven, the moisture of the chestnuts and apricots will quickly lose after baking, and the aroma of the spices will also evaporate in all directions. However, there is no flaw in this dish. What method did you use?" Mo Xiaohe looked at Bayer.

The "whole pigeon out of the bone" was not used, but it also achieved a very good method, which made Mo Xiaohe curious.

Bayer patiently listened to the words translated into French, nodded slightly, looked at Mo Xiaohe and said, "It's aluminum foil." ”

"Aluminum foil? But if you just cover the baking pan with aluminum foil, the moisture in the filling will still evaporate. Mo Xiaohe was puzzled.

"No, in fact, in addition to covering the foil in the baking tray, I also put a strip of foil on the wound in the pigeon's abdomen and fixed it with a cotton rope. The moisture of the filling, as well as the aroma of sage, are also preserved. Bayer explained.

Two layers of aluminum foil?

The eyes of the three judges lit up, and when they looked at the dishes in front of them, they were also more happy.

Although there are certain differences between Chinese cuisine and Western food, the two can also learn from each other, for example, in Cantonese cuisine, there are some places that borrow from Western food.

As soon as Bai Shilong saw Bayer walk down the judges' seat, the excitement in his heart was still difficult to subside.

"It's just the first course of the knockout round, and it's so good. This has to make people look forward to the dishes of the contestants even more. Chef Xuan, with your experience in Huaxia cuisine, if Que wants to have an advantage in this competition, what must he do?" asked Xuan Li.

"Keep the mindset. Although in the eyes of many people, this sentence is like nonsense, but the game has reached such an extent that the player can no longer change the previous operation. And the dishes cooked by the opponent are so good that it is easy for ordinary people to become anxious and disrupt the next operation. Therefore, it is very important to ensure a good attitude. However, the player still has at least half an hour to adjust his condition. For him, this should be good news. Xuan Li said.

"So, let's take advantage of this time to insert an advertisement. Don't walk away, the ads are just as exciting. As soon as Ryushi Shiraishi saw the Japanese on the teleprompter, he knew it was time to insert an advertisement.

Xuan Li saw that the director nodded, and he relaxed a little, took a sip of water, replenished the water in his body, and then, looking at the screen, Que Zhengqing's face was tense, and he looked nervously at the dishes in front of him, and his fingers inadvertently shook slightly.