According to the memory in his mind, Su Xiaonian handled the ingredients in an orderly manner.

In the Kunlun Baofu dish, the most expensive dish is not abalone or sea cucumber, but dragon grouper skin.

Piggyback is not only precious but also scarce.

And among them, the best is the unicorn dragon skin.

Su Xiaonian originally used Qilin dragon grouper skin to make this Kunlun Baofu, but the organizing committee didn't have it, even if it was an ordinary dragon grouper, they searched for a long time before they found this kind of ingredient.

The processing of the lanch skin is complicated and exquisite, so as to use the refreshing fish skin with smokey toughness and gum to absorb the essence of abalone juice.

And the Kunlun Baofu made by Su Xiaonian has been further processed on the basis of fresh ** fish.

Cut the abalone into a small mouth, stuff the scallop meat into the inside, cut the white tofu into pieces, not too big, too big to affect the taste, too small to stew for 20 minutes and break, the requirements are very strict.

While the ingredients are being processed, the seafood soup is simmered in another pot, and both sides are served at the same time, which can save a lot of time.

On the other hand, Dong Chenggong made a dish of tamales.

The signature dish in Hunan cuisine is almost home-cooked.

It takes a lot of courage and strength for him to dare to make this dish in the competition, and it must be his forte, and he has confidence in himself.

When a chef cooks a dish, it is not necessarily that the simple dishes have no technical content, on the contrary, the simpler the dishes, the higher the requirements for the chef's skills.

Because everyone knows how to cook simple dishes, if you don't make them distinctive, you will never be able to do it.

The trick to tamales is to fry rice, indica, and glutinous rice in an iron casserole until golden brown, then grind them into a powder and add special spices.

The meat is selected from the best pork belly and cut into thick strips, which requires certain knife skills, and cutting the meat too thin or too thick will affect the taste.

After 20 minutes of the competition in a tense atmosphere, it gradually entered the white heat, and most of the dishes made by the contestants had prototypes, and you could see what they were doing.

Lu Yao, the champion of the East China Division, made a dish of Lu cuisine, sweet and sour carp, and Qian Beisheng, a three-star chef from the South China Division, made a Cantonese braised pigeon. ”

The host was explaining on the side, but when he arrived at Su Xiaonian, he was suddenly stunned.

What is he doing?

The host has never seen it before.

There are abalone and sea cucumbers, which look a bit like Buddha jumping over the wall, but the method is not like that.

The judges in the audience didn't pay much attention to it at first, but when they saw the host's expression, they all cast their eyes.

The judges present are all celebrities in the food circle with rich qualifications, and they have a deep study of Chinese food culture, but they have never seen this dish made by Su Xiaonian.

One of the judges frowned and guessed, "Could it be that he is cooking Cantonese cuisine that has long been lost, Kunlun Baofu?"

The president of the jury, Yang Guilin, retorted: "You also think too highly of him, I heard that this kid doesn't even have a chef certificate, he can make Kunlun Baofu, and I will eat Xiangxiang upside down." ”

Originally, Yang Guilin just said it casually, but it happened to be recorded by the camera, so that after the game, netizens left him messages on the Internet:

"President Yang, you still owe a meal of and haven't eaten, and you can't talk and don't count. ”

"yes, and a handstand. ”

"Remember to start the live stream and let's see it too. ”

"Hey, the upstairs smell is a bit heavy. ”

......

Of course, these all happened after the game, and now no one knows that Su Xiaonian will become famous after this battle.

As time passed, thirty minutes passed quickly.

The seafood soup made by Su Xiaonian has been boiled, take out the seafood, let the seafood soup put it in ice water, and quickly cool and precipitate. A small bookstore

Then use a spoon to remove the floating oil stain on the top, and not the sediment at the bottom as long as the middle part of the soup is not needed.

Su Xiaonian felt that this dish was a bit wasteful, tyrannical, and very troublesome.

If it weren't for the competition, he wouldn't want to cook such a troublesome dish.

After the seafood soup cools down, pour it into another clean pot, add abalone, tofu, sea cucumber, lobster and peel the ingredients for more than ten minutes, then cover the pot and simmer over low heat.

Then, Su Xiaoxiao began to make the key ingredients of this dish.

Tartar skin.

The soup used to cook the pork wrapper is not plain water, nor is it the seafood soup that used to be. Instead, it was boiled with chicken juice, beef juice, earth fish and dried shrimp, and this step alone took Su Xiaonian nearly forty minutes.

At this time, the seafood soup comes out of the pot, almost has been boiled into a sticky shape, only take the abalone, add it to the tartar skin and continue to simmer.

At this time, some players who move faster have already put the dishes on the plate.

And Dong Chenggong had already come to the front of the judges with the steamed pork that had just come out of the pot.

After each judge tasted a bite, they began to score, and finally the chairman of the jury, Yang Guilin, gave the final score of the competition: "Congratulations, 95 points!"

Wow!

The audience cheered, and as the first player to finish the game, he got a high score of 95 points, which instantly ignited the arena again.

The host went up to interview him: "May I ask how you feel as the first player to finish the competition?"

Dong Chenggong was very practical and said bluntly: "Of course I'm happy, I think I've won, hahaha." ”

"Okay, good luck, please move to the rest area and wait for a while. ”

Offstage, Wang Yuhan and Ye Xiaochuan sweated.

95 points, if Su Xiaonian is lower than this score, he will be eliminated.

It stands to reason that Su Xiaonian should be under a lot of pressure, but it doesn't seem to be, while waiting for the final dish to come out, Su Xiaonian has already started eating.

The ingredients used to stew the seafood soup just now, lobster, scallops, and crabs, can't be wasted!

Su Xiaonian smacked a scallop, the white and tender meat was smooth in the mouth, hot and sweet, it was simply delicious in the world.

Take another sip of seafood soup, wow, the flavors of all kinds of seafood stewed melt into the soup, and then spread out in the mouth, constantly impacting the taste buds, making people feel like they are about to fly into the sky.

It's delicious.

Su Xiaonian has a bite of seafood and a mouthful of soup.

The judges in the audience and the audience drooled greedily.

The host was dumbfounded, he ate it before the game was over, and Su Xiaonian was definitely the first.

Wang Yuhan and Ye Xiaochuan are called greedy, if it weren't for the live broadcast of the TV station, it is estimated that he couldn't help but rush up to grab it early in the morning.

"Boss Su is so unkind, he doesn't leave a little bit of such delicious food for us. ”

"That's it. ”

......

The game continues.

With ten minutes to go, more and more players are starting to load.

Lu Yao's sweet and sour carp, Qian Beisheng's braised suckling pigeon, Dong Man's salt-and-pepper shrimp, and Li Muyu's fish-flavored shredded pork.

After tasting them one by one, the judges scored the scores......