Lin Xiaofei did not choose from the ducks of the organizer, but took advantage of the inattention of others to bring the ducks from the ecological park, after cutting them open and washing, put the ducks on the cutting board, took off a bone chopping knife from the knife holder, cut off the duck head and duck claws, grabbed the duck leg with one hand, and then split it with one knife. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 infoPlease search to see the most complete! The fastest updated novel

These methods were all given to him by the old beggar, Lin Xiaofei already had a skill, and with the old beggar's care, now he is already good at wielding a knife.

In fact, most of the attention of most people at the scene was on the other three people, and few people paid attention to Lin Xiaofei's movements, but at the moment when he swung the knife, Zhao Xueying looked over.

Lin Xiaofei's knife slashed at the duck's back, and Zhao Xueying was not the only one who paid attention to Lin Xiaofei's knife, Qin Yunan and Cao Renjie looked at Lin Xiaofei almost at the same time.

Although separated by a distance of a few meters, they could still see at a glance that Lin Xiaofei's knife was slashing at the center of the duck's back, the absolute center, and Lin Xiaofei's knife was powerful and heavy, within the reach of the blade, the flesh and bone were separated, and there was no implication, and then Lin Xiaofei cut down the second knife, if the first knife could only see the strength and speed of his knife, then the second knife completely showed the accuracy of his knife.

This knife and the one just now are completely split in a straight line, and the overlapping blades are completely fused, and the naked eye can not see the slightest deviation.

Two knives down, and the duck was split into two even halves.

Cao Renjie's fingers trembled slightly, his eyes fell on the audience, and found Zhao Xueying sitting there, Zhao Xueying was also aware of his gaze, Cao Renjie nodded, and Zhao Xueying showed a faint smile.

The audience at the scene of "Good Knife Technique" gave a loud cheer, but this cheer was not aimed at Lin Xiaofei, but for Chu Ruyan.

Chu Ruyan steamed the duck put into the cage drawer until it was medium-cooked, it was taken out and cooled, and the knife was taken to remove the duck bones, the key to using the knife was to keep the duck skin and duck meat intact, he first cut the duck longitudinally into two knives to become three with the same width, and then cut them horizontally to become a small strip about one centimeter wide, and then cut the winter bamboo shoots, water mushrooms, and cooked ham into small strips, the width was one-half of the duck meat strips, and the length was kept consistent with the duck meat strips. I couldn't help but let out a series of admiration.

Hearing the cheers at the scene, Qiu Chuliang didn't feel proud, when it came to knife work, his female disciple should be the first, but he didn't notice Lin Xiaofei's two drastic knives, if he saw Lin Xiaofei split the duck into two even equal parts with two knives, I was afraid that he wouldn't think so in his heart.

Li Wusheng is also quite satisfied with the performance of this future daughter-in-law, he has already seen that what Chu Ruyan wants to do is firewood duck, this is the representative dish of Liangjia cuisine, Liangjia cuisine is the most famous official dish in China, named after the family heirloom banquet named after Liang, because it is the three years of Guangxu Tanhua, so it is also called Tanhuacai. The cooking method of Liangjia cuisine is mainly burned, stewed, simmered, relied on, steamed, and is long in the preparation of dry goods, and is proficient in cooking the eight immortals in the old fire of broth, which is the most complete preserved official cuisine now.

Chu Ruyan blanched the winter bamboo shoots and mushroom strips with boiling water, cooled them with cold water after taking them out, and soaked the vegetables in boiling water at the same time, washed them with water, and broke each vegetable into two, put the vegetables horizontally on the cutting board, take the duck meat strips and put them on the vegetables, and put the mushroom strips on the duck meat, so as to put the winter bamboo shoots and ham strips, and then bundle the vegetables into a firewood shape, and the duck skin is stacked into the disc, and the remaining fragmented mushrooms, winter bamboo shoots, ham and duck meat are put on top and added to the chicken soup, put in cooked chicken fat, refined salt, sugar, cooking wine, and the basket drawer is steamed twice.

He boiled the pot of boiling water, put half a duck into the water to scald off the blood, drained it, cut it into small pieces, and then put a small amount of peanut oil in the pot and began to stir-fry the duck. Then continue stir-frying. Add refined salt and sugar.

Compared with three strong opponents, Lin Xiaofei's dish is really ordinary, what he does is a home-cooked braised duck, it's not that Lin Xiaofei doesn't want to make a dish that is amazing, but he won't, you let a wild chef and three chefs from professional classes compete in tricks and dishes, isn't that difficult for him?

Some people in the audience have already started to comment, among which Wu Xingnan and Chu Ruyan have been praised the most, and Cao Jinkang's performance is not too bad at most.

As for Lin Xiaofei, who has been criticized the most, in the eyes of many people, this product is simply the level of ten-yuan egg fried rice on the roadside, braised duck, who wouldn't. A cooking competition of this scale is simply a shame, how can braised duck be able to reach the hall of elegance.

The first thing a really good chef should do when cooking is to be focused, and no movement from the outside world can interfere with them. In fact, it's not just cooking, it's just doing anything. All four youngsters were very focused during the game, and all of them were able to not be affected by the reaction of the outside world.

Before the bell rings, the four contestants have already prepared all their respective dishes, no one has run out of time, all four dishes are placed on the stand, and food competitions are often judged from five aspects.

Compared with the second level, there is one more than this third level, the color and flavor shaper.

Color refers to the color matching of dishes, and the emphasis is on the combination and tempting appetite. Aroma refers to the aroma of seasonings and dishes, and it is important to pay attention to the various aromas after the fusion of various ingredients and seasonings. taste, the taste of the dish is delicious. The ingredients in the dish have a special taste when they are mixed with seasonings. Such as: sweet, sour, bitter, spicy, salty, fresh, numb, etc. The delicacy can directly and deeply stimulate people's appetite in one step.

shape, the shape of the dish is beautiful. Whether the shape of the ingredients is pleasing to the eye. The beauty of a good dish is not only a feast for the eyes, but also touches your heart. Utensil. The utensils for putting the dishes are exquisite. I coordinate it with the pairing of dishes. With a good utensils and dishes, you can achieve a higher artistic conception.

The five judges first tasted Cao Jinkang's Babao Duck, but they saw that the duck shape was plump and full, and the original juice was prominent. According to the traditional practice of Babao duck, there should be a process of deboning, Cao Jinkang carried out on the basis of the traditional process, he used the back bone duck to open the back, fill in the ingredients. Buckle in a large bowl, seal the cellophane, and then steam the method of basketing, so that the fresh fragrance is particularly strong.