"So, let's ask Liang Shi to explain his idea to us. Pen Fun Pavilion www.biquge.info" Zhu Nian waited until everyone calmed down and said loudly.

"Good!" the people applauded to give Liang Shi courage.

"I... I..."Liang Shi stood up, scratched his head embarrassedly and explained, "The name of this dish I made is 'Gusu Fish', in fact, 'Gusu' is also the homonym of bone crisp, and I was inspired to make it from a traditional dish - crispy fish, but it was processed and transformed by me." ”

Everyone looked at Liang Shi's dish.

The crispy fish is cut into pieces and fried to a reddish tint.

In a plain white square plate, there is a light layer of orange broth, and the fish pieces are sprinkled with slender strips of goose-yellow ginger and a bunch of clovers for garnish.

Zhu Nian hooked the corners of his lips with satisfaction, and after three rounds of competition, Liang Shi not only had the most solid basic skills, but also made the most and fastest progress.

He knows how to learn and absorb and then transform it into his own. Today's plating is a testament to the fact that you know the arts!

Zhu Nian nodded slightly: Yes, the son can be taught.

Just when Zhu Nian was tasting the grass carp pieces made by Liang Shi, she felt that the sweetness and saltiness of this dish were just right, and the sweet and salty flavors wrapped the crispy grass carp pieces layer by layer.

When you bite into it, the bones are crispy and rotten, and the fish is fragrant and fresh.

This dish seems simple, but in fact it is very difficult, and if the heat is not controlled well, the whole fish and the whole dish will be wasted.

First, Liang Shi cut the grass carp into pieces about one centimeter thick, and then marinate the fish pieces with ginger and shallots, a spoonful of light soy sauce and a spoonful of cooking wine.

This process alone tests the chef's knife skills and pickling skills.

Next, and most crucial, is to make the sauce. The sauce needs to be stirred together with green onions, ginger, salt, vinegar, sugar, etc.

If you don't control the amount you add, this grass carp can be perfectly transformed into a dark dish.

After all this is done, you need to heat the pan with cold oil, wait until the oil is hot, and then turn to medium heat. It is easy to fry the paste when using high heat, and it is not crispy when using low heat, which is another test for cooks.

Put the grass carp in the pan and fry until the fish pieces are browned on both sides, and then pass the fish pieces through the sauce to put them on the plate.

Finally, add water and starch to the prepared sauce and pour it over the fish, and the dish is complete.

Therefore, a simple crispy fish cube actually hides layers of mystery in the process of making.

Liang Yong used half a pillar of incense to introduce this "Gusu fish" to everyone, and won the recognition and applause of most people.

"Very good," Zhu Nian nodded, then turned to look at the little guy and said, "You can give this 'Gusu fish' to the people present to taste." ”

"Good. The little guy stepped forward and took away the "Gusu fish" in Zhu Nian's hand.

"Well, it's taken a lot of time, and I'm sure the other contestants here are most concerned about their rankings now. Zhu Nian said again, "Can you feel tormented?"

The nine people in front of them all silently did not speak, waiting for Zhu Nian's next step.

"Okay, then I'll announce the results of this competition. Zhu Nian turned his head to look at Uncle Meng and said, "Shopkeeper Meng, report card." ”

"Well, okay. Uncle Meng stood up and handed Zhu Nian a piece of paper with a red background as usual.

Everyone held their breath and listened quietly.

"Now I will announce that the results this time are in the order of first to ninth, in order-" Zhu Nian cleared his throat and read: "Sixth, nineteenth, fifth, one, eighth, thirteenth, twelfth, seventeenth, tenth." ”

"Congratulations to the chefs of number six, number nineteen and number five, you are in the top three of the race. ”

"Bang bang!" the people applauded, and some even had crispy fish pieces made by Liang Shi in their mouths.

"In this competition, everyone is doing very well, but after all, our Tianxiang Pavilion is the first kitchen building in the world, and we can't recruit too many chefs, so although I am reluctant, I still have to regret to announce - the bottom four players, you have been eliminated. ”

"That is, the thirteenth, twelfth, seventeenth, and tenth cooks. Zhu Nian looked at the four people who were sitting, nodded slightly and said, "I'm sorry." ”

The four of them are more or less frustrated, after all, they have fought their way out of the hundreds of people and entered the top nine, who doesn't want to be in the top three, or even win the championship.

"You are all very good, I believe that after this cooking competition, there will be a lot of restaurants that will come to spend a lot of money on you, then the opportunity is up to you. After Zhu Nian finished speaking, he looked at the audience and said, "Let's give them some applause." ”

"Come on!" burst into applause, and many people shouted for encouragement to the four cooks.

"After a fierce competition, I think the nine of you must be a little tired. Zhu Nian smiled slightly, and then said: "Then next, you can take a good rest, and I will cook a dish for you, and let you be a judge for me." ”

Zhu Nian raised his right hand and waved, and a small servant came from behind, holding a grass carp and various other ingredients in his hand.

"Put it on the stove. Zhu Nian commanded the little girl.

"Yes. The little guy put the ingredients behind Zhu Nian and returned to his place.

"Next, I will use the same ingredients as everyone else, and also use grass carp to make a dish, and the name of the dish I make is - Yuge Chrysanthemum Fish. ”

In fact, what Zhu Nian wants to do is a more famous dish in modern times, called squirrel fish.

But the name of this dish is more peculiar, and it doesn't look like a squirrel, after thinking about it, Zhu Nian changed "squirrel" to "chrysanthemum" instead, which is more common and more vivid.

Zhu Nian first took a handful of celery, washed it, selected all the leaves, and then soaked the celery leaves in clean water.

Then she took another handful of leeks, scalded them in boiling water, and then put them out to cool so that they could be used on the plate.

Zhu Nian picked a carrot of uniform color, cut it into thin strips, and salted it.

When the carrots are soft, the thin strips are tied in a circle as ribbons on the scalded leeks.

Zhu Nian placed the leeks on the plate, like the rhizomes of blooming chrysanthemums.

After the plating is completed, the next step is to cut to the main topic, dealing with the grass carp.

Zhu Nian put the grass carp on the cutting board, and then used the horizontal batch method to stick the fish meat against the fish bone slices, remove the big spines on the meat, and leave five pieces of net fish meat.

She is very careful when slicing the fish, because the flesh must be attached to the skin, and the cut must stop at the skin to prevent the skin from being cut.

Next, Zhu Nian turned the fish pieces 90 degrees, and continued to cut strips on each fish piece according to the vertical cutting method, cutting into a cross knife, and the fish skin still could not be cut.