Let's add more, everyone will continue to support "I'm really not a big hero", and "Gluttony" will add more.

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"Brother Gun, can you say what the last dish is now?"

"The willows are dark and the flowers are bright, and I want to make a dessert in the shape of a combination of flowers and willows. ”

"Flower-shaped?"

Shang Yang: "The dough is ready." ”

"Okay, take it out and get started!"

Before, Shang Yang was kneading the dough, and everyone agreed that it was to be used in the previous barbecue, but it didn't appear, and when it appeared, it should be a pastry as the last dish.

On the other hand, the pulling of silk yam is also about to begin.

took out the kneaded dough and kneaded it into a ball one by one, Fang Hong was about to use the knife, but it was not a kitchen knife, it was scissors.

"I know, it should be steamed steamed buns, steamed buns with shapes. ”

"Incorrect. ”

Fang Hong smiled: "It's a bun." ”

Here, the buns were quickly made, looking at the shape, it should be a lotus flower after steaming, but there is a bean paste filling in the middle.

After getting on the steamer, Fang Hong began to boil sugar.

On the other hand, the yam has already begun to be fried.

Fry the yam in oil first, and then pull the silk in sugar.

With Li Tiegang's craftsmanship, pulling out a zhang long silk should be like playing.

The experts were also interested in seeing that the two dishes were special desserts, and one of the judges even went down to the venue to watch, but they couldn't see the fame.

"Chef, the buns are ready!"

"Open the lid first, don't rush out of the cage. ”

"Okay. ”

Although I haven't cooperated, the two assistants are both masters, and they can understand it when they say a word, and they don't need to communicate too much.

In fact, with their ability, in a few years, they should be the ones who will compete internationally.

Fang Hong's boiling sugar has reached the final step, but the whole pot of sugar has already boiled out the sugar color.

There is no shortage of pastry masters among the water friends, and a water friend is puzzled: "According to the reason, the willow made by Brother Gun should be drawn with sugar, which is similar to the method of pulling the yam, but the sugar has been boiled out of the sugar color, it is impossible to pull the silk successfully, the sugar is boiled into a yellowish color, and when the silk is pulled, it will be very hard after cooling, and it is easy to break through the steel." ”

"Brother Gun won't make another mistake in the last course, right?"

On the other side, Li Tiegang had already turned off the heat and started the pot, took out his chopsticks, picked up a piece of yam, and pulled it out, and it was a zhang away.

In terms of texture, it is a superb piece.

"Brother Gun, it's done over there!"

"Two minutes to go!"

"Brother Gun, aren't you going to start yet, it's too late!"

Fang Hong looked at the chocolate antlers that had been arranged, poured the sugar into a large iron plate with a depth of five centimeters, and then dipped a little water in his hand and held it in the air: "Don't worry." ”

"Brother Gun, it's too late, there's still a minute and thirty seconds!"

"There's no hurry. Fang Hong was waiting.

"What are you waiting for!"

"Wait for the wind to come. Fang Hong raised his head: "It's here! Brother Li, the plate is facing east!"

The two hurriedly moved, and Fang Hong jumped on the board and jumped onto the table where he was cooking.

"This ......"

Is it really good for a chef to jump on the worktop during a competition?

Fang Hong picked up the sugar-colored sugar water and walked to the plate.

Shaking your body and arms from side to side, sugar water rippling on the plate.

A stream of sugar water shook out of the plate in the shake, and in the air, under the wind, quickly turned into five or six strands, and then fell, sticking to the chocolate antlers.

"It turns out that antler is the trunk of a willow tree, and these sugars are willow leaves!"

"Who said you can't pull the silk when it's boiled to sugar?"

Can't you pull it flat, can't you pull it up and down?

The wind is the hand that pulls the silk.

Fang Hong is pulling wires, even if he is a horse, it is impossible to catch up with Li Tiegang, but it is different to let the wind pull it out.

The sugar water shakes out, turns into silk threads in the air, is deformed by the wind, but cools down in a short time, and falls on the chocolate, the residual temperature makes the sugar silk and the chocolate tree combined, but the silk will not shake, because the sugar boiled into sugar color has a hard texture after cooling, and it has solidified and formed.

The willow leaves are all made by the wind and nature.

Isn't the wind blowing willows, and the willow leaves fluttering? Even if a person's brush skills are shocking, they can't simulate 100 percent of the natural wind blowing.

This willow with dark flowers and bright willows, and no one needs to do it, just let the wind make willow leaves, and that trace of willow leaves completely reproduces the form of wind-blown willow leaves.

It's not just the same shape, but also the charm.

"Thirty seconds!"

"Old merchant, remove the excess silk on the plate!"

When the wind blows, naturally there will be sugar threads that do not fall on the tree, but on the spare part of the plate, and Shang Yang immediately began to clean up.

Plate by plate, making willow leaves, like a master of Chinese painting is waving, making not a dish, but a work of art.

Fang Hong had already reached the last step and shouted: "Brother Li, the buns are out of the cage and put on the plate!"

"Fifteen seconds left!"

With two buns on each plate, Li Yun was very fast, quickly arranging the plate, and Shang Yang also quickly cleaned up the excess sugar shreds.

After Fang Hong finished scattering the last willow leaves, he immediately put down his plate and got off the table, untying the front hem of the chef's robe tied to his belt.

Shang Yang cleaned up the last trace of excess sugar, leaving only the formed willow leaves, and Li Yun put the last two buns on the table.

All three stopped at the same time, turned around, and faced the referee's seat.

"It's done!"

This dish is not only delicious, but also the production process is very exciting and beautiful, especially suitable for performance, it can be expected that this video will become the focus of this round of live broadcast food World Cup in various countries.

Fang Hong carried his right hand behind his back and made a request with his left hand: "Please." ”

Li Tiegang stepped forward with applause: "Awesome!"

Fang Hong smiled: "False praise, I have to continue to study." ”

"I didn't think that the sugar-colored sugar water could be pulled in this way, it's really amazing. ”

However, some people among the sailors also quipped: "In the end, it was not poured into a heart word, and it was a bad review." "That's the stalk in Zhou Xingxing's "God of Food".

Several judges tried two dishes each.

One of the female judges kept nodding after trying to pull the yams: "I have eaten this dish twice, but those two plates are definitely not as good as one percent of this plate, as a Chinese dessert I don't know much about, this dish is undoubtedly in line with my taste." ”

Another judge didn't know what to do when he saw it: "This, how should I say it?"

"Everything on the plate is edible. Fang Hong: "Willow leaves are sugar, willow trees are chocolate, and flowers are buns." ”

"This candy is very crunchy to chew, but it melts in my mouth, and this is the first time I have eaten 100% sugar directly in an after-dinner dessert and it is so elegant. ”

"This chocolate is also very good, but I like this flower very much, why does the flower taste like chewing sand, but it is very fragrant. ”

"The ingredient inside is called bean paste, and the texture is the taste of simulated sand. ”

"Awesome!"

After the female judges tried the silk yam, they also began to try the willows and flowers, and when they ate the bean paste, their eyes lit up and they turned their heads to look at the other judges.

"How?"

Judge: "I decided to give this dish my star." ”

The star is a special symbol of this conference, each judge has a star, once it is given, there will be no more, before the finals, the best single dish will be selected, that is, some countries because of the scarcity of optional dishes, but you can make a dish to the extreme, get a single dish best award, just like the best goal in the World Cup.

"You give a star? I'll give a star for this dish. ”

"I reserve. ”

"Really...... The stars were given in the first round, which is indeed a bit ...... But this dish definitely deserves it, this dish is a work of art!"

Both dishes got S, but Fang Hong's willow and dark flowers got three stars, you must know that a dish can get four stars at most, and it is almost impossible for a dish to satisfy all the judges, let alone impress all the judges to give their own stars.

On the first day of the competition, Fang Hong's dessert was qualified to compete for the best single dish.

At the end of the first round, Fang Hong ranked first in the group with three points and four S, and in the competition on the same day, the French Burgundy district team stood out, and a foie gras also impressed many judges.

Unexpectedly, Russia borrowed caviar and also won one.

Hawaii garnered a lot of attention with a long underground roast of pork, but because they made the judges wait too long, they suffered a basic score blow and lost the competition.

Judging from the situation on the first day, the big teams basically won the opponent.