As Hou Junxing's hand rang the brass bell for the start of the competition, this nationally watched chef competition officially began. Pen, fun, and www.biquge.info

The first dish is a cold dish, although Hou Junxing said that it was fire, in fact, this dish does not necessarily use fire, why do you say that it is not necessarily? Because some cold dishes require soup, although the dish does not need to be cooked, the soup must be hot.

When the game started, a small group of people turned on the gas stove, which seemed to be boiling soup.

Most people still cook traditional cold dishes, that is, cold to the end.

The members of the contestants here began to cook, and the reporters over there also began to record, especially Wu Ying, a reporter from CCTV 3, who kept walking among these people, and the camera behind her followed closely behind, filming the movements and expressions of the contestants, and of course, the most important thing was the dishes they made.

Wu Ying kept talking as he walked, holding the microphone in his hand.

"Audience friends, now we are broadcasting for you a national chef competition organized by the chef base camp, I believe that many friends do not know much about the chef base camp, now I will introduce to you, the chef base camp is a national forum, which almost concentrates 80% of the country's chef elite, and this time the forum organized this competition, I believe it will not disappoint everyone."

"The contestant in front of me now is the chef of Juxianzhai in western Zhejiang, and when I hear the name of this hotel, I know that it should be an ancient style, let's take a look at what kind of dishes he makes."

The cameraman should have cooperated with Wu Ying for a long time, as soon as Wu Ying's words were finished, he gave the camera to the chef of Juxian Zhai, and saw that the chef was holding a watermelon in his hand, and he cut the watermelon very skillfully, and then dug out the melon pulp inside and put it aside, and did not throw away the remaining watermelon skin in his hand, but used a knife to peel off the outermost layer of green skin, revealing the white flesh inside, the kitchen knife in the chef's hand was very fast.

The chef cut the watermelon skin into long arc-shaped strips, washed them with water, put them in a stainless steel basin, and salted them with fine salt.

Then he began to process the watermelon pulp.

Watermelon is said to have been discovered by Shennong, when he tasted all the herbs and met this thing, it was not called watermelon at that time, but called thin melon, because he had a lot of water, and the melon pulp was not as firm as other melons, but soft, but later it became a watermelon.

This thing is because of the lot of water and sweet water, which is liked by many people, but many people like watermelon pulp, and few people care about watermelon rind.

But watermelon can be said to be a treasure from the outside to the inside, the value of watermelon pulp is needless to say, the value of watermelon skin is also not to be underestimated, it contains a lot of nutrients, it can be said that the nutritional value is much higher than that of many vegetables.

And this thing can be used as traditional Chinese medicine, its effect is very strong, it can be diuretic, can treat jaundice, can reduce heatstroke, and can even treat diabetes.

This is the watermelon rind, the watermelon rind that people often throw away.

In the eyes of many people, watermelon rind is waste, but in the eyes of many chefs, watermelon rind is a good edible material, and they can make many dishes with watermelon rind after careful preparation.

Today, the chef of Juxianzhai is using watermelon rinds to make a cold dish.

Marinate the rind and then process the pulp.

With melon pulp, he mainly takes the water of the melon pulp, filters out the red watermelon juice with a filter cloth, has a small half bowl, and then keeps it for later use.

After a while, the chef took out the watermelon rind, and after a series of preparations, the last plate of watermelon rind cold dishes with white and red was presented in front of Wu Ying.

It's a very easy dish to make, but it's hard to make it delicious because the watermelon rind itself has a sweet taste, and you have to make good use of this property, but at the same time you have to make it contain other flavors, depending on your soup.

This chef's soup is supposed to be secret, and outsiders can't understand it at all.

When everything was ready, the chef put the dish on the table and stood there with his hands behind his back waiting for the judges to comment for a while.

At this time, Wu Ying also had the opportunity to interview.

"Hello, master, what do you call it?" Wu Ying asked, and sent the microphone to this person.

This person's personality is still a little introverted, and when he saw the reporter interviewing him, he blushed a little, but he still answered Wu Ying's question - Master Liu of Juxian Zhai.

"Hello Master Liu, what are the characteristics of this dish you make? Because everyone pays little attention to watermelon rind when they eat watermelon, but you make a cold dish with watermelon rind, and looking at the color matching of this cold dish is very attractive, what is the name of this dish? ”

Master Liu said: "This dish is called cold melon skin. ”

Wu Ying: "...... It's a simple name, but we all know that many things hide a surprising connotation under his simple appearance, so what is the connotation of this dish? ”

"The connotation of this dish is very simple, that is, to tell people that many things you don't care about have its wonderful use, such as this watermelon rind, many of us eat watermelon and throw away the watermelon rind, in fact, watermelon rind is a good ingredient, and the nutrients in it are far beyond people's imagination."

"Oh, I see, it seems that I will keep the watermelon skin after eating the watermelon in the future, and I will also make a cold watermelon skin to taste."

"Okay, I'm sure you won't be disappointed after tasting it."

"Okay, we thank Master Liu for accepting our interview, let's see what other chefs are cooking, I believe you will have a great appetite after watching it, I advise you not to watch our show if you are in a hungry state, otherwise you will be even hungrier."

With a little joke, Wu Ying continued to walk forward.

Although there are many participants, Wu Ying's speed is not fast, her purpose is not to record all this scene, but to select a more representative one in the middle to interview and report.

Just watched many people's dishes, Wu Ying didn't stop, because she found that although the dishes made by these people are also very exquisite, and some can even be said to be very attractive, but the dishes they cook are too ordinary.

Wu Ying walked over one by one, and when he walked in front of Xie Xiaomiao, Wu Ying was stunned for a moment, and then stopped.

Xie Xiaomiao didn't have any mood swings at all because Wu Ying and the cameraman were standing in front of him, this guy was very stable, and he was still fiddling with the ingredients in his hands.

Seeing this ingredient in Xie Xiaomiao's hand, Wu Ying's whole person was a little messy, she knew this thing, but she couldn't have dreamed that this thing could be eaten, because this thing is really hard to eat. (To be continued.) )