Director Jin was busy for a while, and after the order in the arena stabilized again, he was ready to announce the start of the third round of the competition.

Just as he was about to blow the whistle, Chen Xiyan stood up from the comment seat and said loudly: "Wait a minute!"

For these public media, Director Jin is still very polite, especially the other party is still an eye-catching girl, he walked to the comment table with a smile and asked, "This beauty, is there anything wrong?"

Chen Xiyan nodded, pointed to the entire commentary seat and said: "Director Jin, we are too far away from the Duoduan stove, we can't see the cooking process of the two chefs clearly, and it is difficult for us to hear the judges' evaluation, so I want to ask you, is there a way to get a screen live broadcast? ”

Chen Xiyan's words immediately resonated with many people.

"That's right! We are more than 30 meters away from the stove, how can we see clearly. ”

"It's okay if you have glasses, I forgot to bring my glasses today in more than 500 degrees, and I was going to take two photos and go back to make up a report. ”

"Sister Xiyan is right, just get a live broadcast screen!"

Director Jin's face suddenly became bitter, the requirements of these public judges are really not excessive, but this is a hall for assessment, in addition to the basic stove and freezer, the only electronic device left, or a laptop computer to register the assessment results, there is no condition for live broadcast on the screen at all.

No matter how high the floor is, it can be broadcast live, but that is beyond the authority of Director Jin.

At this time, Lin Jing suddenly said: "Why don't we start a live webcast? Everyone goes to the live broadcast room to watch? Anyway, there is WiFi in the Kitchen Association Building." ”

Director Jin: "......."

But soon everyone found out that this method.... Seems feasible?

In these years, almost everyone's mobile phone can watch live broadcasts, and at this time, it is the morning again, and most people's mobile phones have enough power, which is enough to watch a live broadcast.

Everyone's eyes became brighter and brighter, and the scene suddenly became lively again.

"I'm a self-media blogger, I have a live broadcast platform account, log in to my account to broadcast live!"

"My camera can be transcoded to my phone, so I can use it to record live streams!"

"I have a selfie stick!

......

After a lot of scraping, a simple live broadcast kit was actually put together!

Since there are two contestants who win the stage, everyone has opened two live broadcast accounts.

"Yan Yan, which player's live broadcast do you watch?" Lin Jing bumped Chen Xiyan with her elbow, and each mobile phone could only watch one player's perspective, so most of the media who came to the team chose to watch it in a division of labor.

As for the self-media people who came alone, they can only contact familiar friends after returning and ask for a report for reference.

Well, borrowing, the matter of media people, can it be called plagiarism?

Chen Xiyan thought about it for a moment and said, "I'll look at the perspective of the player named Li Yu." ”

"Okay, then I'll watch Jiang Sanduan!" Lin Jing snapped her fingers, and the division of labor was completed!

After the equipment was debugged, Director Jin returned to the lottery box again, this time drawing questions from Lin Siduan.

Director Jin opened the ball, took out the note and opened it a few times, and then raised his head high: "The content of the third round of winning the paragraph - cooking red sturgeon, the main ingredient is fresh red sturgeon, the method is not limited, the auxiliary materials are not limited, and the cooking time is one and a half hours!"

"Oops! How can it be seafood?" On the comment seat, Lin Jing screamed, you know, the hotel where Jiang Sanduan works is most famous for the cooking of all kinds of seafood!

Chen Xiyan also frowned, Jiang Sanduan's strength was not low, and he drew the ingredients he was good at, this level.... It's not good.

On the stove, Li Yu's eyebrows raised, the red sturgeon?

Compared with meat, the difficulty of cooking seafood is indeed not low, but just like the word 'fresh' in its name, the taste of seafood is quite obvious, even if the oil is heavy and spicy, its freshness and meat quality can still not be concealed.

It is precisely because of this characteristic of seafood that seafood is often used as the main ingredient in many chef competitions.

Sturgeon, does not refer to sturgeon, this is the local name of Min Province, its scientific name is blue crab, Guangdong Province is called paste crab, in Zhejiang and Shanghai folk, it is also called cockle.

The meat of the sturgeon is delicious and unique, extremely rich in nutrition, known as the delicacy of the banquet, and the edible medicinal value is high, and the red sturgeon refers to the mature female sturgeon, the red sturgeon and the conger eel are also called the ginseng in the sea, which is a high-level tonic for mothers, the old and the young and the weak.

At the same time, the red sturgeon is one of the most lucrative seafood.

The price of a pound of red sturgeon is basically nearly 100 yuan, and it is very embarrassing that red sturgeon is often tied with a fairly heavy rope.

In the mouth of the sturgeon trader, these ropes contain seawater inside, which allows the red sturgeon to survive longer, and at the same time, the number of ropes tied to prevent escape... Trick the ghost to go, to put it bluntly, just to make more money.

A pound of red sturgeon is four or two ropes, this local saying is not nonsense, a red sturgeon of about 100 yuan, the farmer can earn 30 yuan, and the trader can earn nearly 50 yuan, what a terrifying profit.

Then return to the scene of the seizure.

Red sturgeon is not a common ingredient for a period of assessment, so in the food section, there are only about ten red sturgeons scattered around, but after all, after being selected by the kitchen association, these red sturgeon are in quite good condition.

Li Yu walked to the food area, a red sturgeon suddenly broke free of the hemp rope, waved its tongs at him and danced its teeth and claws, Li Yu threw it into the vegetable basket from behind: "Come on, it's you!"

Jiang Sanduan also chose the red sturgeon, snorted coldly when he passed by Li Yu's side, and strode towards his stove.

Li Yu shrugged his shoulders and selected seven or eight kinds of meat and vegetable ingredients such as ham, pork belly, shrimp, and shiitake mushrooms.

Jiang Sandan only took two sturgeons, a small handful of broccoli, and no other auxiliary materials, so there were only two possibilities for his method: steaming or frying.

Li Yu noticed earlier that Jiang Sanduan's hands had some oil spots, which were the marks of frequent contact with hot oil for a long time, so if nothing else, Jiang Sanduan should have made fried red sturgeon.

Knowing himself and knowing that the other party is invincible, and knowing what the other party is going to do, then Li Yu naturally has the corresponding small means.

What he was going to cook was a famous dish from Mintai and Tai provinces - Babao red sturgeon rice.

The fried red sturgeon made by Jiang Sanduan takes about 20 minutes to finish the whole dish, which is the fastest way to cook the red sturgeon, unless Li Yu also chooses to fry and cook, otherwise it is definitely inferior to the other party in terms of serving time.

So Li Yu took a trick.

No matter how well you control the heat, in the case of no rice filling, the taste will feel heavy, after all, the sturgeon itself is a seafood, and the meat is fresh and salty.

This is a problem of human bodily functions, not cooking skills.

The body has a 'salty' feedback, and then there is a fragrant eight-treasure rice in front of you, then this rice is very natural, and there will be a taste of increased weight.

In a culinary duel, it is extremely important to judge the dishes cooked by the opponent through the selection of ingredients and then apply them.

This is also the reason why before Li Yu's rebirth, those large chefs needed to isolate the chefs from both sides to cook.