actually got four stars, you must know that there are only four judges in each matchup, and four stars is already the highest star.

Kaya glanced at Fang Hong and returned to his console.

It is true that A to S is only one level behind, but this shows that the judges think that his dish is flawed, and S+ is found to have reached the limit, and it is impossible for this dish to be surpassed by any latecomer.

It's like Master Luo's father made boiling cabbage and roasted recipes, and no one can do it better than him.

"Time is running out, hurry up and continue!"

The time between the six o'clock and the main course at the starting point is already very short.

"Brother Li, the boiling water depends on you. ”

"No problem. Li Yun took out a deboned chicken.

On the other hand, the Turkish team began to make cream and cheese again, which is not until the Yellow River does not die.

At the same time, the personnel on site are already arranging the night headlights.

The three of Fang Hong have their own division of labor, Li Yun is boiling water chicken, and Shang Yang is boiling vegetables such as bamboo shoots and kelp in Bangshui, Fang Hong is continuing to drum up red oil, and now he wants to add spices to the red oil, stirring while adding, so that the red oil has a five-spice taste.

After Li Yun boiled the whole chicken, he began to boil the chicken wings and chicken feet, and turned around: "Old Shang, it's up to you to remove the bones." ”

"Okay, no problem. ”

At this time, it is time to start making bowl chicken.

Bowl Chicken is a local traditional snack in Leshan City, SC Province, which belongs to the Sichuan cuisine. It has a history of hundreds of years since the Qing Dynasty. It is made by mixing boneless chicken slices with a variety of seasonings and a variety of seasonings. It has the characteristics of crispy skin and tender meat, spicy and fragrant, and moderate sweet and salty.

The more famous ones are: the bowl guest rattan pepper bowl chicken, the auspicious and auspicious bowl chicken; the bowl chicken hears its name, it feels very novel, the "bowl bowl" is actually a clay pot, the outside of the bowl is painted with red and yellow porcelain dragon pattern, the bowl is filled with spicy-based condiments, the dishes are skewered with a skewer after the special bead processing, and the condiments of various flavors are soaked in the cold and cold, and they are self-eaten when eating, in addition to the long taste, they are full of interest.

Of course, up to now, many merchants have also begun to use stainless steel bowls.

Bowl chicken is easy to eat, a variety of flavors can be selected, with special chicken soup rice can be enjoyed casually, can also be used as a meal. Bowl chicken, you can still watch. Cook the meat, not rotten, just eight minutes of heat. It is then dried, cut into slices and skewered with bamboo skewers. A slice of meat is a slice of meat, a viscera is a viscera, a chicken leg is a chicken thigh, and a wing is a wing. Put it in the rattan pepper oil soup and scoop it up, and then raise it to the side of your mouth, and the oil is dripping. You can also see the bowl with the chicken. Blue and white bowl, for the top. Pink meat, green soup, emerald blue bowl.

Fang Hong continued to tinker with the red oil, stirring while adding various ingredients.

On the other side, Turkish chef Kaya began to cut cucumber slices.

"We can see that Chef Kaya is already cutting cucumbers, and unlike regular salads, custard salad requires the cucumber to be mixed into the boiled cheese and then roasted, avoiding the smell of cucumber with the aroma of milk. ”

Cucumber is a very refreshing food, but its kind of refreshingness is a little too much, generally if it is not handled well, it will be a headache to eat, and cucumber is easy to pinch the tongue, and it is also bitter, these are to be avoided in cucumber salad, Turkish cheese cucumber is undoubtedly a good choice.

"Let's look at Chef Fang Hong's side again, what makes people wonder is that neither Chef Fang Hong nor his two assistants are processing cucumbers, but are cooking other vegetables, could it be that this salad is accompanied by other vegetables?

This is, of course, the opinion of foreigners.

The opinion of the domestic audience was: "Are you kidding, shoot cucumbers as a contestant dish?"

Time was getting shorter and smaller, and it had come to five fifty-five.

"Cucumber baked!" Kaya: "Give me a second cheese, your slice is too thick, re-cut!" In a way, the chef of Western food, including Turkish cuisine similar to Western food, is like a commander in the back kitchen, not an executor.

On this side, the ingredients in the boiling water have been filtered and sliced.

Five:59: "One minute left." ”

Fang Hong stopped what he was doing, took out three cucumbers, broke off his tail, and put them on the board: "Saucer." ”

Shang Yang took out five plates and held them.

Fang Hong picked up the kitchen knife, snapped it, slapped it three times, and then stopped.

With Fang Hong's experience, there will never be a situation where the cucumber is broken in half without breaking, and the knife needs to be repaired.

With three knives, the cucumber was slapped into a lump the size of the smallest thumbtip and the largest size of dried dates.

"Serve. ”

The five plates were placed in turn, and the cucumbers were placed in turn.

Fang Hong picked up the red oil bowl, stacked a spoonful, poured the red oil, and then stopped.

At this time, 5:59:30 seconds, excluding the time spent on communication, the whole process is only ten seconds.

The judges on the stage looked at each other.

The first dish was extremely complicated, with many processes and extremely complicated, everyone thought that Fang Hong was the kind of chef who was good at gorgeous and delicate food, but this second dish was an side dish, how could it be so brief?

"Serve!"

On the other side, the Turkish chef's dish was also brought up, a long dish containing five slices of sliced cucumbers with melted cheese solidifying on the surface.

Kaya is indeed very powerful, steaming the cheese to melt, and even allowing the cucumber slices to completely wrap in the cheese without the cheese sticking to the plate.

Kaya looked at the stack left by Fang Hong: "This is your spicy cucumber salad?"

Kaya's subtext is that Lao Tzu was busy and made a traditional classic Turkish dish for a long time, and you used this to deal with things?

Could it be the legendary Tian Ji horse race? Give up one game and try to protect three games?

Fang Hong grinned: "You try it." ”

Kaya suspiciously picked up a small piece of cucumber with his chopsticks, and his mouth was crunchy.

Then, Kaya's expression was wonderful, he left the custard salad he made, and left directly, he felt that Fang Hong's person might be poisonous.

Fang Hong tried the custard salad, then smiled, and didn't finish a single piece. That's it for the second game.

Their cucumbers actually made a sour taste, fused with the cream, although the smell is very fragrant, but it is actually selling dog meat on the head of a sheep, and it is sweet and sour.

And under the strong smell, the lack of taste is exposed, and there is only a little bit of refreshing feeling, which is no different from eating cheese directly.

There is no need to describe the dish of patting cucumbers, in the middle of the meal, it is always cucumbers or kimchi that are choked and eaten.

"I knew that he didn't have the slightest idea in making it, so I just fished a radish in the kimchi jar. "In the kimchi, the well-done radish, after cutting and drizzling red oil, is crisp and fresh, and it is still on top of the cucumber, but the visual experience of the cucumber is better.

The judges on the stage also had the same thoughts as Kaya before.

It's too sloppy, it's a dish in less than a minute, and is there a dish like this? Can you sell it out? Not to mention participating in a competition!

"Come on, guys, I don't believe that a celebrity chef who makes pumpkin milk soup of that level would come up with an ordinary dish to compete in a competition, let alone the biggest cooking competition in the world. ”

"Quack. ”

When the raw cucumber is bitten, the juice bursts out and the smell of special red oil sprinkles in the mouth.

The feeling of cucumber sandwiching is covered by the slightly burnt aroma of red oil, but the strong refreshing taste and aroma of cucumber burst out again, and the two feelings are intertwined in the mouth, fighting, and finally shaking hands and fusing into a fragrance.

An aroma that you can feel without your nose.

"What about the weird smell of cucumbers?" Westerners think cucumbers have a strange smell, so they can't make cucumber-flavored potato chips.

Yost clapped his hands: "I understand, the essence of this dish is not in the cucumber, but in the oil, Chef Fang Hong did not only take more than ten seconds to make a dish, but took an hour and a half to make this dish, from the very beginning, it has been preparing this oil, and it has not stopped until just now!"