After the cooking competition enters the top 32, a knockout round is held in order to enhance the excitement of the competition. Every two groups are paired, with the first place in the group playing the fourth place in the other group, and the second place playing the third place in the corresponding group.

The content of cooking has not changed much, but in order to increase the viewing surname, the two PK contestants set up a stage to face each other. It not only tests the cooking skills of the contestants, but also tests the psychological quality of the contestants.

Thirty-two players are divided into four groups, and two pairs of players in each group play PK on the stage at the same time. In this way, the atmosphere on the stage was a little tense, and the atmosphere naturally became tense.

Egamibe qualified as the first in the group, and the natural opponent is the fourth place in the other group, which seems to have a certain gap in strength, but cooking skills are different from sports competitions, and it seems that there is a big gap in the rankings here, but it is actually a gap in one dish.

At the same time, different referee standards are naturally different, and it is difficult to have comparable surnames, so the ranking does not reflect the difference in strength.

After fierce competition in the group stage, 32 players finally stood out from the 64 finalists. They will soon bring us even more fierce competition. First of all, we invited the four contestants from the first group to play. They are No. 8, riverside. His opponent is No. 23, Cheng Feizhou! The other pair of players is No. 43 player Wu Jianhua, and he is opposite No. 19 player, Fang Junyi. Please! Manqing and Summer continue to serve as the presenters of this knockout round.

Jiangbian's opponent this time, No. 23 Cheng Feizhou, is also a player with an invitation, and his strength cannot be underestimated.

Jiang Bian and Yan Yuan walked to the cooking display table together, and the opponent Wei Feizhou also walked up with his assistant.

Cheng Feizhou is in his forties, he looks kind, and the assistants he brings are older than Jiangbian. Cheng Feizhou obviously didn't expect his opponent to be so young, and frowned. However, he soon recovered and immediately walked towards the river.

"Hello, hello! I didn't expect my opponent to be so young! It's really young and promising. This time, I have to learn a lot from my little brother! Wei Feizhou stretched out his right hand to the river.

Jiangbian was a little at a loss, and he actually stretched out his left hand, and the two of them shook it indiscriminately.

"Ginger is old and spicy, I have to learn from you uncle!" Jiangbe said.

The title of "uncle" made Cheng Feizhou frown again, while Yan Yuan couldn't help but purse his lips and smile behind him.

Cheng Feizhou smiled awkwardly, "Let's go, let's say hello to the other pair of players who are PK at the same time." Being able to perform on the same stage together is fate, and after the competition, everyone can continue to communicate. Confirm each other's cooking skills and make progress together! ”

Jiang Bian and Yan Yuan did not refuse, and walked over to another pair of players with Wei Feizhou. The atmosphere on the stage suddenly became a little funny, as if it was not like a knockout competition, but turned into a culinary exchange conference.

"It seems that our players have come to this competition in the spirit of friendship first and competition second, and they have a friendly exchange with each other as soon as they come up. I believe that with such an Olympic spirit, the cooking competition will bring us more excitement. Manqing said.

After getting to know each other, several pairs of contestants returned to their posts and waited for the judges to give orders.

This time the knockout round was supported by Man Chengde, who saw that the players were all in place and ready to start, and immediately shouted, "The thirty-two into sixteen knockout rounds have officially begun!" ”

This time, Jiangbian still made fish, and in order to keep the fish as fresh as possible, he did not process the fish in advance. Instead, the fish were filled in a plastic bucket.

The fish is a very ordinary bighead carp, weighing about three or four pounds, and it is a little dishonest in a plastic bucket, and this fish is more able to toss than ordinary fish, tossing from time to time, raising the splash high and splashing on the display table.

Seeing that there was some chaos on the riverside, Cheng Feizhou showed a smile on the corner of his mouth, and said in his heart, "These two boys are still too young!" If this fish had been killed earlier, it would not have been so embarrassed, and it was even brought over a live fish, if it was not handled well, there would be no need to compare at all. Such an opponent is also a little too easy to deal with! I don't know how they managed to get out of the group. ”

Although Cheng Feizhou was the fourth player in the group, he never thought that his cooking skills were lagging behind the other players, after all, in the group stage, he was a little underestimated and did not show his highest level. So although facing an opponent who qualified first in the group, Wei Feizhou was not very worried. He decided to show his strongest strength from this round onwards.

Jiangbian and Yan Yuan didn't have the time to take care of other people's affairs, and the two of them slowly formed some tacit understanding. The two of them worked together and began to prepare this dish by the river.

Jiangbian lifted out the bighead carp weighing three or four catties very lightly with one hand, and the bighead carp was still struggling desperately in Jiangbian's hands, but Jiangbian caught it firmly, so that the bighead carp had no chance to escape.

Some people like to stun the fish first when cleaning the fish, which is more convenient when tidying up, but in this way, there is inevitably residual blood in the fish body that is not cleaned, resulting in a strong fishy smell in the end.

The river did not stun the fish, but directly cut the fish's body, and in the fish's dying struggle, all the fish's blood flowed out. Then cut the fish apart. Remove a piece of fish head and half a pound of meat. Then make a light cut at the gill flesh and an oblique knife at the back meat.

"The contestants in the knockout round did not announce the names of the dishes they were going to cook in advance, which made the competition even more suspenseful. Judging from the handling of the current No. 8 player, Master Jiang, what he should have done. Fish head soup 7. This dish is also a famous dish in Qiantang, and the ingredients used are also extremely ordinary ingredients. I remember that when Chef Jiang was in the group competition, he made 'West Lake Vinegar Fish', which was also a famous dish, but the fish used was a very ordinary home-cooked fish. Chef Jiang's cooking skills gave us a refreshing feeling.

Now when we look at Master Jiang's cooking, to be honest, I don't see anything special, that is, it is handled in a decent manner, and the cooking steps are not much different from the cooking steps we see. I'm looking forward to seeing if Master Jiang can turn decay into magic this time. "Manqing is naturally very impressed by the riverside.

"After looking at the No. 8 player, let's look at his opponent again, the No. 23 player Cheng is a very superb chef, he has been immersed in silver for decades in cooking, and he is extremely experienced. Judging from the ingredients prepared by Master Wei, the dish he wants to make should be 'Hundred Birds and Phoenix', 'Hundred Birds and Phoenix' is also known as 'Dumplings and Chicken'. The fatty and crispy Yue chicken, surrounded by the bird-shaped dumplings with thin skin and fresh filling, the image is vivid, the soup is fragrant and mellow, rich in nutrition, it is one of the traditional famous dishes of Qiantang. "This dish appeared in Qiantang long before the Ming Dynasty. At that time, the dumplings were collectively called 'wontons', so they were also called chicken wontons, which were the predecessors of 'dumplings and children's chickens'. The phoenix is the auspicious chicken in our country's tradition, the king of birds, the dumpling chicken is a hundred birds and a phoenix, is placing this good wish on a dish to eat, will bring you auspicious happiness. ”

In contrast, as soon as No. 8 opened, he was a little flustered and almost didn't make a mess. Judging from the opening, Master Jiang fell behind slightly, but Master Jiang also made a surprise appearance at the last moment and won the first place in the group in one fell swoop. So this pair of PK opponents is still full of suspense. ”

Wait for Manqing to introduce the situation of the two pairs of players here. On the other hand, Summer also began to introduce another pair of players.

"The players on Manqing's side are doing very well, and the players on our side are not far behind, right? Well, I think there are still a lot of people in the audience who agree with me. ”

"Well, I'll tell you a little bit about my side. Contestant No. 19 Chef Fang is an extremely experienced master chef, who has been engaged in culinary work for many years, has many years of experience as a chef in a five-star hotel, and is now a chef of Louwailou Lu cuisine, which has a great influence in Qiantang. The dish he wants to show you today is the first dish of the Confucian Birthday Banquet, 'Eight Immortals Crossing the Sea and Making Arhats'. This dish is a very important famous dish in China's largest cuisine, Yiyi Lu cuisine. ”

"This dish uses shark fin, sea cucumber, abalone, fish bones, fish maw, shrimp, asparagus, and ham as the 'eight immortals'. Chop the chicken breast into a puree and make it into an arhat coin shape at the bottom of the bowl, which is called 'arhat'. After it is made, it is placed in a round porcelain jar, arranged in eight directions, and the Luohan chicken is placed in the middle, sprinkled with ham slices, ginger slices and boiled green vegetable leaves, and then poured the boiling chicken soup on it.

According to Chef Fang, this dish is his best dish. When I saw these ingredients carefully prepared by Chef Fang, I felt a little salivating! I don't know if the audience friends feel this way? ”

"Master Fang's opponent, No. 43 Chef Wu, although he is not very old, but his cooking skills are very exquisite, with his outstanding skills, he has carved out his own world, and now the famous hometown restaurant in Qiantang City is his industry." "One of the delicacies that Chef Wu brought us was 'Chestnut Fried Chicken', which is a famous dish in the Qiantang area during the Golden Autumn Festival. The chicken selected is this year's new chicken, this season is the fattest time for the new chicken, and the chestnuts used are also this year's new chestnuts. Needless to say, the resulting 'chestnut fried chicken' will definitely not anchor in taste! ”

"Who will be the winner, Master Fang or Master Wu? We'll see! ”

By the time Manqing's introduction to summer came to an end, the river had finished processing the bighead carp and began to prepare the ingredients.

The process of making fish head soup is very simple, but to make fish head soup unique flavor, it requires excellent cooking ability.

In terms of cooking skills, I'm afraid that any contestant who comes out will be a few points better than Jiangbian, but Jiangbian has his own unique tricks, one is his secret soup, the second is the unique ingredients he has handled in the space, and the third is the space water he uses to make soup, which is not something that other players can take. Just these three things make Jiangbian invincible.

By the river, put the fish head blanched in boiling water face up, put it in a wok, fry it in the boiling lard for a while, then flip the fish head, and after a while, add some rice wine to it.

There was an immediate sizzling sound in the pot, and a thick aroma of wine wafted out. The aroma of this wine is very intoxicating to the riverside.

It was taken out of the pot of wine that Liu Huijun gave that day, and the interesting thing is that the wine was left in the space for a few days, and the taste became much more mellow.

Then add the green onions, ginger, etc., and add a scoop of boiling water that has already been cooked. This boiling water is naturally boiled with space water.

Cover the pot and cook continuously over high heat for a few minutes. Add the cabbage sum and roll for a minute.

Then, take out the fish head by the river, put it in the human pot, and place the cabbage sum around the fish head.

Jiangbian carefully removed the green onion and ginger from the pot, removed the crumbs, leaving only the soup, and then added some salt and monosodium glutamate to it. Place in the saucepan. This dish is done.