Cooking fish is a technical job, and the dish that Hu Junbiao wants to cook is a skill job.

When cooking the fish, the sauce needs to be prepared in advance in the pot, whether it is the ingredients and the soup, Hu Junbiao has his own ideas in advance, and the condiments that need to be prepared have been informed to Ma Zhe.

At this point, you just need to work on the cooking technique.

The degree of raw cooking, the cooking time, when to put the condiments, how to cook, these are all technical tasks.

A person with good cooking skills can do all this in an orderly manner, but in Hu Junbiao's body, all this is like an art, not in a hurry, calmly and unhurriedly, as if everything is under control.

The meals cooked by Master Zhou of "Six Flavors" and Master Zhang of "Warm Spring Pavilion" have all been out of the pot, and the color, flavor and fragrance are all wafting, which can tempt the audience next to the competition venue, and a bunch of people swallowed their saliva, but this is for the four judges, they don't have such blessings.

After the two chefs finished cooking, they served it, and this plate was also very particular.

Eat the vegetables first.

The fragrance is tangy, stimulates the taste buds, and makes people want to eat.

The second is to eat samples.

The eight major cuisines have their own spring and autumn in the dishes, but they all have a deep foundation in the aspect of beauty. Master Zhang's Hunan cuisine beef is very red and the ingredients are matched like a spicy girl who is happy and playful, while Master Zhou's Lu cuisine is exquisite like a palace lady when it is plated.

Finally, there is the tasting.

The first two processes test the sight and smell, while the last process is the test product.

There are many kinds of products, taste taste, taste, and matching.

In the eyes of powerful chefs, each ingredient has its own uniqueness, and each side dish has its own fresh taste, which needs to be confused together, and it is necessary to use a variety of different flavors to blind some of the peculiar smell of the meat itself, so that the fragrance it needs to highlight is more pure.

When the four gluttons on the judges' table were watching the cooking of the three restaurants at first, they couldn't be without grace as judges, but they were full of expectations for tasting and tasting food.

At this time, the meal of Master Zhou and Master Zhang was served, and Master Zhou's roast goose pieces were carved vividly, and four stacks of small sauces were placed in front of the four of them.

The aroma of goose meat is fresh and sweet, the four of them first picked up a piece of goose meat, when they clamped it, the chopsticks only felt that the goose meat was soft and transparent and dipped in the sauce, and put it into their mouths to chew carefully, the original goose meat taste with the fresh and salty sauce only felt that their appetite was opened in an instant.

And the goose meat looks as thin as a cicada's wings, and the shreds are thin enough to thread through the needle. The taste in the mouth is bright and the chewiness is unusually good, and I just ate a few more bites at the moment.

Master Zhang's beef adopts the method of Hunan cuisine, and the two major dishes of Xiangchuan are all spicy and hemp. At the same time, the beef is relatively rough and thick, and it needs to be refined on the heat to soften the beef and make it chewy, and in general, the beef has a fishy smell and needs to be covered up by side dishes, and chili pepper is a good way to cover up.

Chef Zhang chose sour chili peppers in the selection of chili peppers, and the sour and spicy flavor burst out instantly when he took a bite, and at the same time, the soup contained in the beef also gushed out in an instant, entering the lungs and stomach, as if a volcano in his heart erupted in an instant, and the eyes of the four judges were instantaneous.

Zhang's two chefs are all provincial chefs, and they can be called provincial celebrity chefs. Among the four judges, except for Huang Lao, who generally stays in the city and county, the rest are from the provincial capital, and Huang Lao has not been to the provincial capital, and this Tuesday master's signature dish is naturally not less.

Since there has been a lot of contact, the advantages and disadvantages of the two are naturally clear.

Master Zhou's goose meat won a high score of 9 points, while Master Zhang's Hunan cuisine boiled beef played to the extreme on the spot, and the knife and fire ingredients were like the combination of the peak period, leading by 0.2 points and beating Master Zhou with a score of 9.2 points.

Although Chef Zhang was ahead, his face was not too happy, because there was still a person on the scene who did not bring the cooked food to the table.

Hu Junbiao, that is, the fox-faced man, the fish is still in the pot, but the fragrance has already drifted a little, and the soup is cooked in another pot, clear and turbid, the color is distinct, and the taste is different, but the mixture is still delicious.

Still in no hurry to slice and carve the watermelon produced in the Lingquan pot, as if in a sculpture, the knife is flexible in the hand. The watermelon peeled away in his hands, and in a short time it was carved in the shape of a boy and a girl, and the two hands were intertwined like a door.

Chef Zhang and Chef Zhou, as chefs, understand what Hu Junbiao's previous knife work represents.

To become a celebrity chef, you must first memorize the taste of each dish, and then memorize the recipes to understand the principles of collocation, but you can't cook.

Practice knife work, the taste of the dish needs the assistance of knife work, and the knife work can touch the stove only if it is small.

The growth process of celebrity chefs is difficult, but it is still slightly inferior to Hu Junbiao's first-hand knife skills.

Soon, the lid of the pot shook slightly, Hu Junbiao pressed it in his heart with one hand, and after a few seconds, he quickly opened the lid of the pot, and the water vapor gushed out like a mushroom cloud, and the fragrance when the lid was lifted came out instantly.

And Hu Junbiao held the spatula and rummaged, and his hand speed was extremely fast to get the fish on the plate. The technique is skillful, fast and accurate, and the direction of this drop does not deviate at all, nor does it knock down the other vegetarian dishes on the plate.

Covered, Deng Jiamao smelled the smell and hurriedly came to help serve the dishes, although most of the fragrance had been covered, but the occasional overflow was irresistible.

The fluttering dishes were served to the judges' seats, and the eyes of the four judges were also tight, so I am afraid that the taste of this dish will not fall into the next grade.

Hu Junbiao stepped forward and lifted the cover.

The fragrance spreads instantly, and the delicious taste of the fish, the sweetness of the melons and fruits, and the fragrance of the surrounding vegetarian dishes are perfectly combined. Just by smelling the incense, this gave the four of them a feeling of being in the field of fairy lakes before they tasted it, and they didn't know how much stronger than the previous Zhang Erren.

The view, the collocation is exquisite, the combination of all parties is very good, and the knife work has reached the point of superbness. There seems to be no sign of the fish being cut open, the flesh is clearly visible, and the fish beads and fish meat are mixed on the table with extraordinary deliciousness and temptation.

"This dish of mine is called Denglongmen. ”

Hu Junbiao suppressed his voice, a little hoarse and low.

"It needs to be paired with soup to see the peculiarity of this dragon gate. When the words landed, Hu Junbiao sprinkled the soup he had packed straight on the fish.

Sprinkle with the trend, and the fish body is stuck everywhere.

A strange scene happened in an instant, the fish's mouth opened and closed slightly, and the sides of the fish meat were slightly bulging and flattening, as if they were breathing. And the fish's tail moved slightly, and it jumped quietly in an instant.