"How could he... So fast? ”

In the No. 5 assessment area, Zhang Wei stared at Wang Ming's pier, above that, among the utensils that were released separately, the raw materials that were cut and formed were lying quietly in it, as an excellent chef, he still has the primary eyesight, even if he looked at it roughly, he could see that Wang Ming's handling of knife skills had reached a rather fine point. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

His eyes moved, falling on Wang Ming's slender body, Zhang Wei gradually calmed down, even if he was proud in his heart, at this moment he had to admit that Wang Ming's knife skills were indeed much stronger than himself, at this time, the kitchen knife in his hand was pushed, and the remaining bit of mutton was cut, and then he took a deep breath, and returned to that cold state again, and when he walked forward, he also stood aside.

"That's just the first one, and two more..."

Zhang Wei said softly, looking at Wang Ming who had passed the assessment on the side, his eyelids jumped slightly, at this moment Wang Ming had already passed the first knife skill assessment, and the green light in the sixth assessment area was lit, proving that Wang Ming could already start the second item.

The assessment of the second item, for the curing and processing of raw materials, generally speaking, in addition to the chicken and pork with fine fiber composition, the rest of the meat, such as beef and mutton, etc., the former because the meat is slightly rougher, the internal fiber is coarser than the rest of the meat, therefore, a unique curing technique is required to destroy the internal fiber, so as to make the meat tender and smooth, and as for the latter, its internal gluten is more, and the internal fiber of the mutton itself is not coarse, so the requirements for the marinating technique are also more stringentIf the technique is too rough, the meat will easily become chewy.

The reason why Wang Ming did not take the lead in using the knife before, but carefully identified the color of the meat and the distribution of its internal tendons, was to know it for the subsequent pickling, and at this moment, with the green light in the No. 6 area, Wang Ming held the utensils in his hand, his eyes swept over the uniform mutton grains in it, and landed on the spice jar on the side of the cooking table.

Fingers pinch the flavor spoon, add a little refined salt, cooking wine and a small amount of pepper, then, in the empty bowl on the side, pour a little tender meat powder, pour a small amount of water and stir it, after washing the hands, the index finger, middle finger and ring finger together, while pouring a small amount of decomposed tender meat powder water, while gently patting and stirring in one direction...

After about a minute, the internal fibers in the mutton grains were destroyed, and white fibrous fat like grease solidification was oozing, and the interlaced tendons in it gradually became a little transparent, and it was no longer the same pure white color as before.

In other areas, as the radio broadcast over and over again the first item of the end of the personnel, the rest of the people are also in full swing of the mutton grains, generally speaking, this kind of meat meat needs at least half an hour in advance of the marinating time, in order to achieve the best effect, but now in this way of timing to measure the marinating method, so that they have irritability in their hearts, but because this second item is directly related to the results of the last cooking competition, therefore, even if the heart is irritable, But it is still being operated carefully, and among them, there are some chefs with unique techniques, who will use unique pickling techniques to shorten the time to half, or even less.

In the fifth area, Zhang Wei looked at the mutton grains in the small basin with a cold face, the internal fibers in it had been gradually destroyed, and with his fingers gently patting, the mutton grains were gradually beaten with a trace of strength.

At the same time, in the No. 6 assessment area, Wang Ming's eyes were satisfied, looking at the pickled mutton grains in front of him, adding a little egg liquid and starch, stirring evenly, the marinated mutton grains were placed on the conditioning table, and when he took a step back, the radio sounded again.

"Area No. 6, contestant Wang Ming, the second pickling assessment... Finish. ”

In the broadcasting office, the man who was broadcasting on the radio had already recovered from his previous gaffe at this moment, and his eyes looked at the ten pictures that were distinguished on the display screen in front of him, and always inadvertently, his eyes fell on the No. 6 assessment area where Wang Ming was located.

Within the No. 5 area, Zhang Wei, who came from Dengyinglou, frowned slightly, and then his eyes fell on Wang Ming's body, although he is not too good a chef in Dengyinglou, but he can also rank in the top five, and he has been in Dengyinglou for a long time, and he has heard about Li Long's affairs, and he knows that Li Long's restaurant is located, but it is only a second-level catering portal, and therefore, he has always had disdain for Wang Ming's appearance, but now his face has a solemnity for the first time, But there is still a little unwillingness.

Zhang Wei took a deep breath, and after quickly reinvigorating the mutton grains in silence, he fell with the sound of the radio, and he also passed the second assessment.

With the completion of Zhang Wei's pickling, Wang Ming's No. 6 area, the flame rises, the wok is on fire, and then, the pot is filled with water, and the corn kernels are put into it, when turning sideways, there is not even the slightest panic on the delicate face, looking at the rest of the assessment area, at this moment most people have also begun to finish the pickling, looking at Wang Ming here The flame rises, most people in their hearts, even if they know that the time for their pickled mutton grains has not yet arrived, at this time, if they cook and fry, the taste will also be affected. But following the sound of flames from Zhang Wei in Area Five, he couldn't hold it anymore.

In the assessment area, the sound of flames sounded from time to time, and suddenly, the temperature in it also slowly rose, Qin Qing was commenting from time to time, and the burly man of his partner was constantly changing the camera, and everything was in full swing.

In the No. 6 area, Wang Ming poured the corn kernels in the pot into the colander to control the water, and then, after quickly cleaning the pot, poured cooking oil, and slowly rose, the mutton grains in the utensils were slowly lowered into the pot, and as the oil was warmed, it was gradually stirred with iron chopsticks...

Wang Ming reached out and took the green and red pepper grains, poured them into a colander, and put them on top of the oil guzi together with the corn kernels, which fished out all the mature mutton grains in the pot, and washed the three ingredients above the oil guzi with hot oil, leaving a small amount of bottom oil in the pot.

Quickly add chopped green onion and cumin grains and stir-fry until fragrant, after that, pour the mutton granules and the accessories to control the clean oil into the pot, add a little refined salt, chicken essence and sugar, and then, spray in a little cooking wine, and gently stir-fry with the heat rising.

In the process of stir-frying, Wang Ming sprinkled a little chili powder and cooked sesame seeds in turn, rolled them evenly, added a small amount of red oil, and put them on a plate.

In addition, the heated spring cakes, folded into a right-angled fan shape, are also placed next to the plate, and in the center of the plate, the Mongolian little fat sheep exuding bursts of cumin mixed fragrance has become the most important part of these preparations.

The mutton grains present their own meat color, with yellow, orange and orange corn kernels, and green and red pepper grains of uniform size, which are mixed with a little red oil stained with white sesame seeds, making the color of this dish more bright and bright.

"Area No. 6, contestant Wang Ming, the third cooking assessment... Finish. ”

The announcer's gaze stared closely at the Mongolian fat sheep grain above the screen, and he couldn't help swallowing his saliva, as his voice fell, in the fifth area, Zhang Wei took a deep breath, and also put the cooked dishes out of the pot, and after cleaning up, he prayed silently in his heart, and there was no longer the cold look before.

The game came to an end, and as the sound of the broadcast fell, Wang Ming breathed a sigh of relief, and his eyes moved and fell on Xue Lan in the stands, and at this time, Xue Lan also showed a happy smile, and when he stood up from the stands, he gave Wang Ming a thumbs up.

Wang Ming smiled knowingly, and then, after watching the staff take away the plate of Mongolian fat sheep grains, his footsteps moved, and slowly walked out towards the periphery of the assessment area.

In the stands, including the crowd outside who were still bathed in the drizzle, most of the eyes fell on the young man who walked out slowly, for Wang Ming's age, he was able to overwhelm everyone with speed in various assessments, and they were also very enthusiastic.

"I have a hunch, this time in the King of Chef Competition, the champion should be this Wang Ming, to be reasonable, this little guy looks young, but the skills and speed of cooking, especially the breathtaking knife skills, are simply not at all something he can master at his age, which makes people feel incredible..."

"Fuck, isn't he talking nonsense, why can't he master it, you have seen it from beginning to end, people are just such bullshit, I also think that this championship should be given to him."

"The crushing in speed can only mean that the basic skills are solid, but the most important thing should be the technology on the wok, I think the cool guy in the fifth area is not bad."

In the crowd, as the game came to an end, some people began to comment, whisper, and guess the ownership of the champion, and a considerable number of people were very optimistic about Wang Ming, who made them surrender in their hearts whether it was knife work or cooking techniques.

When Wang Ming walked out of the assessment area and came to the direction of the stands, more eyes came, and in this regard, Wang Ming also smiled helplessly, looked at Xue Lan, who was already coming slowly, and shrugged his shoulders.

"You looked focused on cooking just now, and you were pretty handsome..."

Xue Lan walked quickly, stood still in front of Wang Ming, raised her shallow eyebrows slightly, and then said to Wang Ming, and with her arrival, among the onlookers, many people looked at Wang Ming's eyes, and they were also full of envy.

"The competition is over, and now, all the dishes have been numbered, and the scores are given after tasting by the judges, and the one with the highest comprehensive score is the overlord of this year's King Chef Competition."

With the fall of the sound of the broadcast, there was an uproar inside and outside the stands, and then, everyone's eyes moved to the platform above the assessment seats, where ten industry professionals sat upright, and as the staff brought up a plate of dishes, they each picked up the chopsticks in their hands to make the final decision.

The atmosphere gradually became a little tense, especially the people involved in the game, who were worried but looking forward to it, even Zhang Wei, who had been cold in the No. 5 area, closed his eyes slightly at this moment, as if he did not have the courage to open his eyes and face the result, while Wang Ming still maintained that indifferent look, and Xue Lan, who was also looking forward to the face next to him, was not talking and laughing...

As the dishes were tasted, the ten referees began to sort out and count the scores recorded in the book, and inside and outside the stands, there were bursts of slogans, quietly coming out.

"Wang Ming... Wang Ming..."

PS - I'm in the hospital, the update time is unstable, and I will write when I have time, so please understand the inconvenience caused, thank you. (To be continued.) )