"I don't know what Naomi is going to do?" Lin Su thought curiously. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Unlike the high-end ingredients prepared by the others, Naomi took out the anchovy lobster, which was only caught at level 2. Named for its brightly colored tail, this lobster is more often known not as food but as an ornamental pet.

Anchovy lobsters generally live on rocky reefs in shallow waters or burrowing under gravel, and are abundant and easy to catch.

Of course, Naomi didn't take out ordinary anchovy lobsters, each of the several anchovy lobsters in her hand weighed about three kilograms, and according to the growth of anchovy lobsters, they should have grown for more than fifty years.

The older the anchovy lobster, the more delicious the meat is, and if you can find ten anchovy lobsters that are more than 50 years old, the crow must have put a lot of effort into preparing the ingredients as Naomi's partner.

"Mimi, come on, don't lose to them. A lady in the audience suddenly stood up and shouted loudly. It was none other than Naomi's partner, Raven.

"Spectator, please calm down and don't interfere with the players' matches, otherwise we will ask you to leave the venue. Chrisman warned.

Named in public, Raven sat back in her seat, but she waved to Naomi before she sat down.

Fortunately, Naomi has been with Raven for a long time, and knows that she often does things without her brain, otherwise it is really easy to affect her performance in the game if she is disturbed like this.

The best way to eat anchovy lobster is to make the anchovy fried shrimp of the same name.

Most restaurants use river shrimp to make anchovy fried shrimp, but the use of anchovy lobster as a raw material is the most authentic.

I saw Naomi put ten anchovy lobsters side by side on the table, the kitchen knife in her hand slashed at the lobster, and the other hand gently pulled, and one lobster was stripped of its shell, leaving only the head and tail.

The fresh anchovy lobster meat is white and translucent, crystal clear, and it looks appetizing. With that, Naomi took out the sauce she had already prepared.

She wraps the shrimp in a thin layer of bean skin, pours the sauce evenly between the anchovy lobster and the bean skin, and then deep-fries it in a pan made of flour, egg whites and chopped nuts.

Because of the wrapping of the tofu skin, frying will not let the sauce overflow and lose the flavor, and at the same time, diners will be able to taste the flavor of the sauce in every bite.

It's not a difficult change to make, but it requires a lot of creativity on the part of the chef. Naomi's previous plan was to fry the shrimp normally and then pour the sauce over the surface of the lobster. However, the crow complained that it was troublesome when tasting it, because the anchovy lobster is large, so some of the sauce will be missed when poured on the surface, and sometimes there is no sauce at all when you bite into it.

If the sauce is poured over the entire crust, the sauce will affect the crispiness of the crust, and after thinking about it, Naomi came up with such a workaround.

It's easy to process the lobster and wrap it in the sauce, but the final frying of the shrimp is a great test of the chef's skills.

If you fry these anchovy lobsters separately, they will be cooler and have a very different taste when you submit your work. To avoid this, you can only fry ten lobsters in a pan at the same time.

It is not easy to ensure that each anchovy lobster is hot and that the sauce does not overflow.

In addition, the time when the taste of anchovy lobster reaches its peak when it is fried is only a few seconds, and if you miss it, the taste of anchovy lobster will go downhill.

When controlling each lobster, Naomi seemed to grow four arms, and her precise and rapid movements immediately attracted the attention of many viewers.

With five minutes left before the end of the game, Naomi took out all the anchovy lobsters at the same time and put them on a plate prepared in advance.

Because her work is only fried lobster, a bare plate is not enough, and a chef must consider not only the taste of the ingredients, but also the beauty of the food. Otherwise, ingredient carving would not have become a compulsory course for chefs.

Naomi carved a pair of wings from pineapple slices and placed them on a plate, matching the anchovy lobster motif.

Several chefs had already submitted their works before Naomi, but unfortunately their scores were not ideal. Because there are no outstanding players, many viewers think that the quality of this group of players is worse than the previous groups.

Naomi's work was placed in front of G7, and they nodded in satisfaction when they saw the shape of the food. The food is particular about the color, flavor and shape, and the impression at first glance is very important. After all, not every chef is as weird as Merlin, who specializes in showing diners something unappetizing.

The shrimp body fried until golden brown, the red lobster head and the colorful shrimp tail are worthy of the name of anchovy fried shrimp.

Grab the anchovy lobster with your hands and easily remove the head. Before serving, Naomi deliberately treated the head of the lobster, which appeared to be intact, but only a little bit of flesh was connected to the body.

"The deliciousness of the anchovy lobster head is also left in the shrimp body, which is good. ”

"Wrapping the sauce in the puff pastry and being able to taste the rich and mellow sauce in every bite is very thoughtful. ”

"The lobster is not plain breadcrumbs, but chopped nuts, which are multiplied by the flavor when fried. The delicate combination of tender shrimp, crispy coat and sauce is the essence of this dish. ”

"The smooth, mellow sauce is made with eggs, milk, butter and sugar, and everything has a great deal. The eggs are made of ten yolk eggs, and the milk is from the milk whale with a capture level of 21. With so many high-end ingredients to match the anchovy lobster, it does not dominate at all, but further highlights the tenderness and smoothness of the anchovy lobster that is more than 50 years old.

The taste is very good. ”

The G7 members praised Naomi's cooking, and each of them ate a whole anchovy lobster. The three-kilogram lobster still has a lot of meat after the shell is removed, and all of it can be seen that the judges recognize Naomi's work.

From the first group of competitions, only a handful of works were eaten up by the judges, and most of the G7 members stopped after just taking a bite. After all, you have to taste dozens of dishes a day, and as an ordinary person, it is impossible for G7 to eat them all.

Seeing the empty plate in front of the judges, the audience knew that Naomi's score couldn't be lower.

Sure enough, as soon as the results came out, Naomi got 90. A high score of 300. Although it can't be compared with Mrs. Wenxu, it has reached the level of Hanzo Chef.