The second-level assessment area was silent, and the crowd of onlookers was calm and terrifying, and when they looked at Wang Ming and the two in front of the invigilator seat, they admired Wang Ming to the extreme. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

On the invigilator seat, the invigilator stood up, groaned, and picked up the third exam question in his hand, although now the result of the battle between the two has been settled, but this is an assessment after all, some necessary links, or to carry out, otherwise, it is difficult to convince the public, and it does not meet the rules of the assessment center.

"The third assessment test of theoretical knowledge, the above questions are still the same, which includes the steps of the actual operation of the dishes, but because of the relationship between time and raw materials, it can only be tested in written form."

The invigilator's voice fell, Wang Ming and the two nodded, and then when the two took the paper in their hands, Wang Ming's eyes swept over Lu Tianfeng, who had already eaten on the invigilator seat, with a crying and laughing look on his face, and then slowly sat down in the answering area on the side, and not far from him, Li Fanming also sat down, although his expression was a little decadent, but his eyes still had brilliance.

Although there are a lot of onlookers, they are extremely self-disciplined, at this time, as the two of them sit down and prepare to answer the question, the surroundings are quiet, only the occasional slight noise in the distance, Wang Ming took a deep breath, and eliminated all the distractions in his heart, and when he looked at the exam paper with dark eyes, he had a moment of memory.

"The first scene of rebirth is the exam, but under the mistake, I fell off the list again, this time, I won't have any mistakes."

Wang Ming said secretly in his heart, and then a smile appeared on his face, and as his thoughts retracted, his gaze fell on the exam paper again.

"It turned out to be a defense question about cold meat."

Looking at the questions on the exam paper, Wang Ming groaned slightly and focused his gaze on the first one.

Preparation of brine and the steps required for brine beef.

Wang Ming's eyes looked at the first exam question, the corners of his mouth lifted an arc, and then, the tip of the pen in his hand touched the paper, making a rustling sound, which was quietly heard in the No. 2 assessment area where the atmosphere was slightly quiet.

10 catties of edible water, 1 catty of Lee Kum Kee brine juice, 3 catties of light soy sauce, 1 tael of dark soy sauce, 1 bottle of Huadiao wine, 3 taels of green onions, ginger, garlic cloves, 3 taels of rock sugar, 1 tael of Chaotian pepper, in addition, sugar, monosodium glutamate, and a little edible salt.

Dried chili pepper, a little pepper, star anise, bay leaves, cinnamon, tangerine peel three coins, cloves, cumin, licorice, coriander seeds, monk fruit, grass fruit, Sichuan pepper two taels each. In addition, the whole coriander and onion cloves, with the celery core, are fried in cooking oil over low heat until browned, and poured into the brine together with the oil.

The production method of brine beef, the selection of materials, the tendon meat, the tendon meat of the calf part has the best effect, the beef tendon is cut into pieces of about one catty, simmered in boiling water over low heat for two minutes, skimmed off the foam and then taken out to cool, put it in the brine, after boiling, use a bamboo skewer to tie the beef with some small holes, so as to make the beef more flavorful.

Wang Ming wrote it down in an orderly manner, and when the tip of the pen paused, he paused slightly, and then filled in the additional part at the bottom of the exam question again.

In order to make the beef mature faster, you can add some hawthorn in moderation, the acidity of hawthorn helps to accelerate the effect of fiber decomposition in the meat, and most importantly, hawthorn is different from sodium nitrite, although it has the same effect, but hawthorn belongs to the edible type, and sodium nitrite is a chemical raw material, excessive can cause food poisoning, heavier and even fatal.

Sodium nitrite as a chemical raw material, it brings complete corrosiveness, through the halogen soup heating, rapid corrosion of the raw materials in it, so that the color of the inside and outside is almost identical, this point, from the finished beef sold on the market can be seen, through the sodium nitrite marinated beef, the color is bright and faintly red, and the color and skin in the meat layer are almost the same.

Wang Ming finished filling in the annotated part and fell on the next question again.

Analysis of cold meat.

Wang Ming frowned slightly, although there are only two questions, but the scope of this last question is too extensive, about the analysis of cold meat, even if cold dishes are bound by raw materials, which makes them have certain limitations, they can still be roughly divided into a variety of cooking methods.

The simplest, is the boiling mix, the boiling mix is mostly vegetables, according to the different composition of raw materials, the taste of the boiling is also very different, generally speaking, the vegetables mixed by the boiling are mainly divided into pepper oil boiling and chili oil boiling mixture, the taste of the former is lighter, the material is also quite simple, only need to add a little base taste, with the fragrance of pepper oil, it is refreshing and crisp to eat, salty and fresh, it is the best choice in summer.

As for the vegetables mixed with chili oil, most of them are dishes with compound flavors, the most common sour and hot taste, and these two methods of boiling and mixing are also the most frequent in people's lives.

As for the pickling method, it also plays a wide role in cold dishes, commonly used by pepper, edible water, edible salt, bay leaves, star anise blended into the vegetarian water, mostly used for the pickling of scraps, as well as the pickling of some crisp vegetables, after adding to it, the seal is completely sealed to prevent air from pouring into the vessel, resulting in damage to the taste of the dishes inside.

As for meat and the like, the method is also extremely detailed, miso soup, brine, smoking, and pre-cooking like tempeh crispy fish, etc., there are so many types that Wang Ming shook his head with a wry smile when he groaned, and then filled in some commonly used analysis methods.

After filling in these, Wang Ming silently calculated the time, and when he stood up, he looked at Li Fanming, who was also ready to get up, and at the same time with a smile on the corner of his mouth, he walked forward and handed in his exam papers.

Time passed, and after about a quarter of an hour, the invigilator in the invigilation seat put down the test papers of the two people, and in a deep voice, he stamped Wang Ming's long-awaited seal on the prepared second-level chef level certificate.

Watching the bright red seal fall, a smile appeared on Wang Ming's face, with this second-level assessment certificate, when Ling Wufeng's entanglement was avoided, he breathed a sigh invisibly, the guy who had always been high in his previous life, but now, he was completely trampled under his feet, although there was no imaginary pleasure, but when he thought of the two thousand chips, Wang Ming's mood was even more happy.

"Congratulations."

The invigilator's voice fell, and a smile appeared on his face, and Wang Ming on the side also nodded with a smile when he saw this, spread out the second-level certificate in his hand, and looked at the grade certificate stamped by the Labor Bureau and the assessment center.

"Ahem... Well, since you lost, shouldn't you settle the account too? ”