Everyone was busy with their work. Because there is plenty of time this time, everyone is holding back their energy, planning to craft carefully, and to integrate all the themes they want to express into the work.

Ye Feng circled around the bucket a few times, and finally stopped, as if he had accepted his fate, he simply didn't care about the fish, and looked around on the field.

Kong Zhixuan, who dyed his hair, was kneading flour, and looking at his bitter gourd face, he knew that this guy had no experience in making pasta. While kneading the dough, he asked the people around him in a low voice, "Hey, brother, do you want to use hair or dead noodles to make twist flowers? Do you want to put alkali? Put sugar or salt? It seems to be too thin, I'll add some more flour - ouch - it's too dry, it can't be opened, add some more water——, add more, it's not formed, let me add some more flour-" Ye Feng saw Kong Zhixuan adding more and more flour from a small bowl of flour, kneading it into a basin of noodles, and it continued to increase, so he knew that Kong Zhixuan couldn't pass this level. You can't even make twist flowers, how can you make "happy" twist flowers?

The muscular man Sun Runtian is shaving cucumbers with a planer, because fitness makes his body extremely strong, and his arms are almost as thick as other people's thighs.

Sun Runtian's knife skills are not good, in response to this, Chef Deng suggested that he use tools, shredding, slicing, stripping, and dicing. Although it doesn't taste as good as a knife, it looks good.

Sun Runtian carefully sliced off the extremely thin cucumber slices and gently pasted them into the large round plate. Sometimes the cucumber slices are arranged, but when I look away, I quickly take the cucumber away, and I put it painstakingly for more than 20 minutes. Ye Feng vaguely saw that he wanted to use cucumber slices to form a mountain, the mountains were at the water's edge, and there were also reflections of the mountains in the water. "That's a bit of an idea. Ye Feng couldn't help but nodded secretly.

Turning his gaze to Wang Zhigao, the fat man. His theme of "hometown fried pork" fits the nature of his work. What does Wang Fatzi do, he is a professional food stall, and his best thing is home-cooked food.

Green peppers, red peppers, garlic, and ginger are all cut casually into large chunks. The meat slices are also cut roughly, with skin and fat, and the soy sauce color is also heavier.

Wang Qing, a judge of the Culinary Association, walked over, he took a look at this "hometown fried pork", picked up a chopstick and tasted it: "It can be seen that you have worked this little fried meat." It must have been years of continuous improvement to make it what it is now. ”

"Yes, judges. Basically, I have to fry this dish every day, and sometimes when there are many of them, dozens of servings a day are fried. Wang Zhigao replied softly, Wang Qing said.

Wang Qing nodded with satisfaction: "Practice makes perfect, returning to the basics means that you are like this." Your dish is good, fat and thin, the soup is sweet, the meat is thin and beautiful, the spicy taste is authentic and pure, the meat is tender and delicious, refreshing and refreshing, so that people can smell its unique fragrance, and immediately taste the tongue and appetite. Very good, young man, this dish is a send-off for you. Congratulations, you've passed. ”。 The audience burst into applause.

Ye Feng turned his gaze to his side, and the two players around him were frowning at the ingredients, looking constipated.

When I got the guy "Daddy's garlic sprouts", I gritted my teeth and stomped my feet, and when I got the garlic sprouts, I cut them all the way indiscriminately, and cut them into a cut yard. Then, a piece of fat and thin pork head meat was also cut into strips. Then wash and cut all the side dishes, and fry them directly on the fire.

What does this have to do with "Dad's garlic sprouts"? Ye Feng was a little puzzled, seeing that he could fry his teeth even if he stir-fried it, Ye Feng didn't dare to ask, for fear that he would jump over and bite himself if it was stimulated.

The "bullwhip of first love" contestant here also has a bitter face. He boiled the bullwhip with water, then rinsed it with cold water, then scalded it with hot water, and repeated it many times. Then cut it into sections. Punch these all with a flower knife. Let every bullwhip bloom like a flower.

Finally, take out a few small cups and put the bullwhip in it, and add the chicken, hawthorn, goji berries and carrots cut into petals to steam the soup together.

"Ding Ding Ding-" The copper bell rang, "Daddy's garlic sprouts" were ready, and the representative judges of Le Cordon Bleu came over when they heard the sound.

"Oh, it's bad! Why are you a foreigner judge? How can foreigners fool around?"

"What do you make this with garlic sprouts?" asked the judge, through an interpreter.

"Pig's head. ”

"Does the pig's head have anything to do with Dad?" the judge asked shamelessly.

"Garlic sprouts look like sticks, I was beaten a lot when I was a child, and my dad beat me into a pig's head with a stick!"

“……”

“……”

The audience erupted in laughter.

"I have to say, your brain hole is too big. Hong Yanli, a judge of the Gourmand Association, came over and interjected: "But, despite this, you still have to leave." Because your work is really insincere, and your explanation is too far-fetched. ”

After that, Hong Yanli pressed the red light in front of him.

Hong Yanli's eyes swept over Ye Feng: "Why didn't you make a move?"

"I'm still thinking, I'm still a little bit of the puzzle I haven't figured it out. Ye Feng said embarrassedly.

Hong Yanli looked at Ye Feng's theme "Murderous Carp" on the big screen, and nodded at him pityingly: "Little guy, come on, Auntie is optimistic about you." ”

"Ding-ding-ding-" A voice came from next to him: "Mr. Hong, the bullwhip of my first love is ready." ”

Hong Yanli hesitated, "This, let the male judges judge give you a review, I think they are more professional." "Hurriedly walk away.

Liu Jiashu, a judge of the catering association, walked over, "Come, let me see how you deal with this bullwhip of first love." As soon as he finished speaking, he couldn't help but laugh.

There were a few small cups on the table, and Liu Jiashu opened one and tasted it: "Well, the soup is mellow, sweet and sour, not fishy, beautiful in shape and color, rich in nutrition, with wolfberry nourishment, chicken to enhance freshness, hawthorn to remove fishy oil, carrots and bullwhip petals are chic." Using the word "first love", it is taken from the feeling of sweetness and shyness. You're doing a great job!"

"Thank you, Mr. Liu. ”