"Now, it's time for the game!"

Skipping the long speech, Gong Baorou only heard this sentence in her ears, and then the next second, she began to move. Forget that there are other contestants around her, forget about the noisy audience, and even forget about the master and Master Li Haoying who went to see the judges' seat, at this moment, she only has such a square inch in her eyes.

Sweet and sour tenderloin selects the best pork loin and cuts it into long strips, this step has no technical content, you want Gong Baorou to play with the knife she won't, so Gong Baorou seems to massage a few times before cutting the pork loin, but in fact, she carefully injected spiritual power into it, slowly changing the quality of the meat, and making it return to a freshly slaughtered state, after all, just what Gong Baorou saw, this piece of pork loin has been put for more than half a month.

The next step is to batter the tenderloin. Gong Baorou beat the cooking wine and flour eggs evenly by feeling, because she habitually puts less flour, and the eggs are used more, so the taste will be more tender. Because many restaurants are reluctant to use more eggs, they use flour and cold water to make do, and the sauce is also filled with tomato sauce, and finally a good plate of sweet and sour tenderloin becomes ketchup gnocchi. And there is no ketchup in the several seasonings used by Gong Baorou.

Before the tenderloin strips and flour paste are fully combined, Gong Baorou peels a few cloves of garlic, minces them together with the green onion and ginger, takes a clean bowl, adds sugar, balsamic vinegar, salt, starch, broth and minced green onion and ginger to make a sauce, and sets it aside for later use.

Fire, pour oil. The height of the oil can not exceed the tenderloin strips is enough, waiting for the oil temperature to heat up, Gong Baorou carefully used chopsticks to clip the tenderloin strips one by one, constantly turning the noodles, one fried until the surface turned yellow and clamped up, and then put down another one, it seems to be very slow, in fact, Gong Baorou's movements are fast, and a plate of pork tenderloin is fried in a short time. If you throw it down directly, it will not only affect the appearance, but also it is not easy to cook in the middle. However, this is only the first course, and this plate of pork loin will have to be fried a second time.

Just when Gong Baorou was about to fry again, she didn't know that she had appeared on the big screen. With a slightly furrowed brow, a strict expression, and that immature and beautiful face, Gong Baorou attracted the attention of many people.

"It's Arou, look, it's Arou." Liu Yingai is very excited, and a little proud.

"It's my sister!" Lin Shu'an's eyes widened, "Sister is so amazing!" ”

Zhao Xiuxiu watched silently, and her expression was quite proud. It can be seen that although Gong Baorou's speed is in the middle of the middle, her movements are skillful and not nervous, which is much better than those trembling chefs next to her.

On the judges' seat, the corners of Sun Fugui's mouth were already slightly upturned, and the string in his heart was quietly relaxed a little. If Gong Baorou can not be nervous and play her level normally, then there will be no big problems, at least the top ten in this selection competition are stable.

"I didn't use tomato sauce to make this dish, which is good." Some judges whispered praise.

The judges who heard it also nodded in agreement. I don't know where the trend came from, but tomato sauce is used to make sweet and sour tenderloin. You said that you can save some trouble when you make it at home, and there is nothing wrong with it, but these hotels and restaurants also use tomato sauce, is it still sweet and sour tenderloin, and it is not better to change it directly to tomato tenderloin? The taste has changed anyway.

After seeing Gong Baorou clipping down one by one with chopsticks, the judges had a great impression of Gong Baorou. This is not to say that she is a good cook, but from a few details you can see her serious attitude.

Gong Baorou didn't know anything about this, and she wouldn't be distracted by it now. The second time she fried the tenderloin, she turned up the heat and fried the tenderloin until golden brown before starting the pan. Then leave a little oil, turn the heat to medium, pour the sauce into it, add sugar and a little soy sauce, fry until the color is bright red and shiny, and finally pour in the tenderloin, stir-fry until the sauce evenly wraps the tenderloin strips, then put it on a plate and drizzle with sesame oil.

"Ding, ding, ding." Gong Baorou looked up, it was Xiao Wenye, he had finished his work, it was a Western-style dessert. Gong Baorou smelled a hint of fragrance, with the sweetness of fruit.

It's a plum tart.

It's also a very simple dessert that anyone who knows how to make cookies will make it. Because the method is simple, there are no complex fillings, and there is no need to use molds in the preparation of zuò, the requirements for tart crust are higher, and the same is true for the strength and heat control of the flour.

Gong Baorou rang the bell after him, Xiao Wenye turned his head, hummed a little, and then turned his head to present his dessert.

Gong Baorou is actually very sorry, she didn't learn much good knife skills, she used to be called a celebrity chef mostly by relying on abilities, if this sweet and sour loin can be decorated with a few light-colored flowers, the effect will definitely be better. It's a pity.

Within a few minutes, it was Xiao Wenye's turn, Gong Baorou cheered up, and the next one was her.

Handing over the tray, Xiao Wenye saluted the judges and began to elaborate on his ideas for the work.

"This Western-style dessert is plum tart, I selected Blas plums from France, combining the sweet and sour taste of the fruit with the mellow taste of the tart, which is full of fragrance and nostalgia, which can be used as a dessert after cooking or as a cushion for the stomach before a meal. This also explains my view of youth - sour and sweet, full and nostalgic. After a few short sentences, Xiao Wenye invited the judges to start tasting his works. Western-style desserts are a little bad, and when they are cold, they lose their taste.

Small pieces of plum tarts were served on small plates and placed in front of the judges. After the judges have tasted it, before commenting, they write down the scores on the paper in front of them, cover them, and wait until the end to announce them. This is also to prevent some judges from changing their minds because of other judges' comments. Good is good, bad is bad, and everything depends on your own feelings.

Xiao Wenye's plum tart is still very well received, and several judges have given praise, and when Sun Fugui came here, Sun Fugui said leisurely: "This plum tart is very good, but in my opinion, it is not without problems." ”

Xiao Wenye's face distorted, but he also knew in his heart that Sun Fugui, who belonged to Haicheng Hotel, would not give him a good evaluation.

"First, your heat is a bit too much, it's been in the oven for a long time, and the surface is too crispy, and it hasn't been put in your mouth, and it's already broken table." Sun Fugui motioned for him to look at one of the judges next to him, and there was a little golden crumb in front of him.

"Second, although you said it was sour and sweet, you already added plum tart with plums, and you poured a layer of plum sauce on top of it, and added honey and sugar, which seems to me to be a little too sweet."

After a few words, Xiao Wenye's face was so dark that he couldn't be darker, but he didn't have a seizure, he just lowered his head in a rough voice: "Thank you for your advice." ”

"You're welcome, you're welcome." Sun Fugui shook his hand, almost making him vomit blood in anger.

However, Sun Fugui said that the score will not be low. This can also be said to be a convention, Haicheng Hotel and Haicheng Hotel are competitors after all, in this kind of formal competition, both sides are not willing to make some inferior means to ruin their own image, simply just talk about it, write the score first and then comment maybe it is set for them. If you don't do this, you can't do it, you are experts on both sides, you can point out the flaws and failures in the work in a few words, and it is reasonable to elevate your own one, here is another rookie selection competition, not a kitchen god selection competition, who will not have so many problems in the work, if you comment first and then write the score, many judges will be influenced by them, so as to write a very low or extremely high score.

Xiao Wenye went to the next judge with a dark face, and received a basket of praises, which finally made his mood a little clearer.

In the end, Xiao Wenye got a total score of 96.7, which was more than a little higher than yesterday's first place of 87.3. Of course, Xiao Wenye was not without regrets, Master Li Haoying did not give him the same praise as he expected, just nodded slightly, gently pointed out a few questions, and let him leave.

Could it be that the master is not satisfied with himself?

Suddenly a little panicked in his heart, Xiao Wenye forced himself to calm down, and looked at Gong Baorou with eyes like knives. The next one is her, he wants to see what kind of result such a female chef will get in the end!