Su Baiyang didn't know what Cui Wanfeng was thinking now, he was just seriously preparing to make the next dish.

As for what to cook, when he was resting just now, Su Baiyang was already thinking about this problem, since the first dish was made as a hot dish, then the second dish should be made as a cold dish.

There are many types of cold dishes, and the dishes are also varied, but it is not easy to choose a high-grade and simple cold dish among so many types.

Cold cucumber is very simple, everyone can make it, but the dish is almost the same shape, and the grade is difficult to go up.

Cold shredded potatoes are also a popular dish, one of the characteristics is that they are sour, and the shape is similar, you can make some when you usually eat it, but if you take it out to participate in the competition, it will be a little insufficient.

There are many kinds of cold dishes, Su Baiyang thought of them, but in the end he denied them all, he wanted to make a distinctive cold dish, a cold dish that can instantly catch people's eyes, and a cold dish that people can't help but want to eat at a glance.

This is a bit difficult, there are many special cold dishes, but there are not many that can catch people's eyes in an instant, and it is even more difficult to catch people's eyes and make people have an urge to eat.

After thinking about it, Su Baiyang finally chose a very ordinary but very characteristic cold dish - rouge winter melon.

Rouge winter melon, as the name suggests, its main ingredient is winter melon, and the reason why it is called rouge winter melon is because this winter melon cold dish will become a carmine color after it is made, and the flesh of the winter melon itself is crystal fresh and tender, so after the rouge color is immersed, this plate of cold dishes is as attractive as if it is carved with colored crystals.

If you want to do it, Su Baiyang already has an idea in his heart, and the next thing is to present this rouge winter melon in front of everyone within ten minutes.

The winter melon is ready-made, and there is a place next to the ingredients to put it, so he picks up a small winter melon, cuts off a piece, and then peels it directly with a knife.

Quickly peel off the skin of the melon, and then cut the flesh into long and even strips......

Su Baiyang is definitely the focus of the competition venue now, and many people are paying attention to his every move, after all, this product just made an ordinary scrambled egg with tomatoes, and it was highly praised by the three judges, which is simply incredible, although in the end Cui Jiuling came forward to press the score to seventy, but people know in their hearts that the dish will never be just this score, most of these people still believe in the three judges, after all, the three of them are very good at food, and Cui Jiuling is a rich man in the end, It's just that I've eaten more.

So when Su Baiyang just made a move, many eyes on the scene directly locked on him, whether it was the owners of major hotels or the reporters present, they all paid the greatest attention to Su Baiyang.

Seeing that this product took a winter melon and cut it, many people muttered, saying that this guy can't make a plate of fried winter melon, right? I made a dish of scrambled eggs with tomatoes just now, and if I make a scrambled winter melon that is even lower than scrambled eggs with tomatoes this time, it will really hurt people's eggs.

Under the gaze of the people, the kitchen knife in Su Baiyang's hand flashed with cold light, and in the blink of an eye, he cut the winter melon into strips of winter melon, but he didn't cut too much, but just enough to cut it, and put the rest of the winter melon aside.

Immediately afterwards, Su Baiyang took a handful of amaranth from the side, there are many wild dishes in this kind of dish, but the harvest hotel provides artificial planting, even so, it is enough for Su Baiyang to use, because the purpose of using amaranth is not to eat, but to use it for other purposes.

After preparing these two dishes, Su Baiyang started to make the soup, saying that it was soup, but in fact, the main ingredient was honey.

When choosing honey, Su Baiyang still chooses acacia nectar, which is white and does not cover the color of other objects, but it can be shiny and beautiful on the surface of food.

Taking a bowl, Su Baiyang dug a small half bowl of honey into it, then added other sweeteners and spices, and began to stir slowly, and when it was evenly stirred, he put the bowl aside.

When all these things were ready, Su Baiyang picked up a pot, which is usually used to boil water, added a small half of water to it, and then put it on the gas stove and began to boil.

There is not much water, so it burns quickly, and when the water boils, Su Baiyang poured the winter melon strips washed while boiling the water directly, burned them for a while over low heat, waited until the water was bubbling, turned off the fire directly, and then carefully fished out the winter melon strips with a colander and put them on a plate.

The next thing is to deal with amaranth, which is also scalded with boiling water, but this time it is not amaranth that needs to be used, but the water that blanches amaranth, as we all know, amaranth has a great feature of this vegetable, that is, it will dye the water red after boiling in boiling water.

Wait until the amaranth is scalded and take it out and throw it away, leaving only the small red half pot of water in the pot.

Su Baiyang picked up the plate containing the winter melon strips, poured the winter melon strips into the pot and began to cook, two or three minutes later, turned off the heat, and fished out the winter melon strips with a colander spoon.

It's just that when the winter melon strips were fished out this time, there was a burst of discussion at the scene.

Because this time the winter melon strips fished out by Su Baiyang are no longer white, but show a red-red color, just like the rouge used by girls, and the flesh of the winter melon itself is crystal clear, which looks particularly attractive.

In fact, some people who are sitting on the dish of rouge winter melon still know, but rarely make it, and many people today are still seeing the practice of this dish for the first time, and they are very curious.

In addition, the rouge winter melon made by Su Baiyang is indeed very beautiful, the winter melon strips are as uniform as if they are cut with a ruler, and the red color of the amaranth will render the winter melon strips evenly, and the whole winter melon strips look red and bright to crystal clear, very good-looking.

When many people saw such winter melon strips, they didn't need Su Baiyang to finish the dish thoroughly, and their mouths were already beginning to secrete saliva, so there were a few sounds of swallowing saliva at the scene.

Especially Chu Yongjie, the saliva of this goods was swallowed one after another, and it never stopped.

Tang Lingwei was also attracted by such winter melon strips, girls are born with little resistance to rouge, so as soon as she saw rouge winter melon strips, Tang Lingwei's eyes lit up.

Zhu Pan, Ma Jinfeng and Zhu Feng The three judges also paid attention to Su Baiyang's body at this time, when they saw the rouge winter melon strips that Su Baiyang fished out of the pot, the three of them all smiled, rouge winter melon, others may not know this dish, but they know it.

It's just that although the rouge winter melon is simple to make, it is not so easy to do it well, because the winter melon is a very fragile vegetable, and its water content is about 96 percent, so whether it is fried or boiled, it will be rotten if one is not done well.

This requires the chef to master the heat when making dishes with winter melon as the main ingredient.

But Su Baiyang's current rouge winter melon is completely different, he cut the winter melon into winter melon strips, and then boiled it twice in boiling water, but so far found that the winter melon strips are still intact, which shows that Su Baiyang has a good grasp of the heat when cooking winter melon.

Cui Wanfeng saw the rouge-colored winter melon strips that Su Baiyang put on the plate, and he wanted to scorn it fiercely, but his stomach was very uncompromising, and the goods hurriedly bent down a little to prevent others from seeing his embarrassment.

Cui Jiuling shook his head helplessly, and said in his heart that this Su Baiyang really had two hits, the first dish was made of a hot vegetarian dish, and the second dish was made of a cold vegetarian dish, this product is to carry out the vegetarian dish to the end in this competition, but knowing that this is the case, other chefs just can't stop this product from moving forward, it's really bad.

Cui Jiuling felt Su Baiyang's difference for the first time.

Su Baiyang doesn't care what others think of him, he just seriously makes his own rouge winter melon.

After coloring the melon strips, he evenly spread the honey mixed with seasoning on the melon strips, and then used chopsticks to build the melon strips together like building blocks, like a building.

After completing this qiē, he examined it again to make sure that there was nothing missing, so he picked up the dish, turned around and put it into the refrigerator prepared by a hotel next to him, directly adjusted the temperature to the lowest, and began to freeze violently.

This time, Su Baiyang didn't say that it was done in advance, he just waited patiently.

Ten minutes, to be honest, passed in a blink of an eye, and the reason why Zhu Pan and the three of them gave such a short time in this scene was to test the coping ability of these chefs, and smart chefs would definitely choose to make some simple dishes in such a short time.

So when the ten minutes were up, Zhu Pan directly shouted to stop.

Hearing the sound of stopping, Su Baiyang smiled, and then opened the door of the refrigerator unhurriedly, and a milky white cold air rushed out of the refrigerator, with a biting chill.

But Su Baiyang didn't care about the cold, he reached out and took out the plate of rouge winter melon from the refrigerator, but as soon as he brought it out, there was a large exclamation at the scene......