Someone in the audience at the scene has already begun to comment, Shen Yingnan and Qian Xiaohong have received the most praise, Mao Qingzhong's table is still not lost, as for Su Le, who has been criticized the most, in the eyes of many people, this product is a roadside ten yuan four fried level, braised duck, who wouldn't, such a scale of cooking competition, actually come up with such a dish, shame, it's a shame, how can braised duck be on the elegant hall.

When a really good chef is cooking, the first thing to do is to focus, and no movement from the outside world can interfere with them, in fact, not only cooking, but also doing everything. All four youngsters were very focused during the game, and all of them were able to be unaffected by outside reactions.

Before the bell rings, the four contestants have already prepared their respective dishes, and no one has timed out, and the four dishes are placed on the stand, and the food competition is often judged from five aspects.

sè refers to the sè collocation of dishes, which is particular about the collocation and tempting food. Incense refers to the aroma of seasonings and dishes, and the emphasis is on the various aromas of various ingredients and seasonings. taste, the taste of the dish is delicious. The ingredients and seasonings in the dish have a special taste when they are mixed with the ingredients. Such as: sweet, sour, bitter, spicy, salty, fresh, hemp, etc. The delicacy can directly and deeply stimulate the person to eat more intensely. shape, the shape of the dish is beautiful. Whether the shape of the ingredients is pleasing to the eye. The beauty of a good dish is not only a feast for the eyes, but also touches your heart. utensils, the utensils for putting vegetables are beautiful, and they are in harmony with the collocation of dishes. With good utensils and dishes, you can achieve the artistic conception of the upper level.

The first thing the five judges tasted was Mao Qingzhong's Babao duck, but they saw that the duck was plump and plump, and the original juice was prominent. According to the traditional practice of Babao duck, there should be the process of deboning, Mao Qingzhong carried out the progress on the traditional craft, he used to open the back of the duck with the back bone, fill in the ingredients, buckle it in a large bowl, seal the cellophane, and then steam it in the basket, so that the finished product of zuò is made in this way, the fresh fragrance is particularly strong, and the form is plump, the dish shape is beautiful, and then poured on the green beans and shrimp prepared with the original marinade of steamed duck, so that the finished product is more colorful, and the style is unique.

The five judges were satisfied with the sè fragrance of this eight-treasure duck, but the key is the taste, after tasting, Ma Deliang first frowned, he looked at Mao Qingzhong and said: "The sè fragrance of this duck is very good, you have innovated on the basis of tradition, using the backbone duck to open the back, which can maintain the fragrance of the duck bones, and every step is also very complete, but the most critical crispy and soft flavor of this eight-treasure duck you have not done." ”

Mao Qingzhong nodded, he was very honest, and replied honestly: "Mr. Ma, normally the Babao duck needs to be steamed for three hours after being basketed, but the time of today's competition is only one hour, so I did it in a hurry, although I sealed the bowl with cellophane and increased the firepower, it still did not achieve the desired effect, if you can give me a little more time, I may be able to make this dish more in place." ”

Jia Xuegong said: "Before the heat arrives, you have not been a chef for a year or two, why don't you know that cooking is mainly for eating?" No matter how fragrant your dish is, how beautiful the utensils are, but the heat is bad, and the whole dish is lost. Although it is a cooking competition, it is no different from the battlefield, every detail will determine your success or failure, and you were wrong from the beginning when you chose to make this dish! ”

Mao Qingzhong lowered his head to show that he was humbly taught.

As a glutton, Xie Yunan didn't comment on this dish, and Song Xuan was even more excessive, and he didn't even taste a bite.

Several people came to Qian Xiaohong's firewood duck, this dish has high requirements for knife work, Qi Cuiting smiled at Xie Yun'an: "What does Mr. Xie think?" ”

Ma Deliang did not rush to comment, after all, Qian Xiaohong is his future daughter-in-law, many people know about this, if he is too partial, others will question his justice, so it is good for him to remain silent at this time.

Xie Yunan is good at using knives, of course, he has the most say in this dish, although he uses a knife instead of a kitchen knife, but the knife technique still has a common way, Xie Yunan said: "The knife technique is good, the knife work of this dish is very critical, it is not easy for this niece to be so young and master the knife work so skillfully." ”

Being able to get the praise of Xie Yunan, a senior gourmet, Qian Xiaohong couldn't help but be complacent.

Ma Deliang was very happy, so it seems that his future daughter-in-law is much better than Mao Qingzhong's performance.

Xie Yunan took a piece of firewood and chewed the duck slowly, his brows locked together from beginning to end, and he didn't open up until he finished eating.

Seeing Xie Yunan's expression, the joy that Qian Xiaohong had just had disappeared without a trace.

Xie Yunan said: "This dish is called Chai Duck not only requires a vivid image, but also makes it fresh and refreshing. ”

Ma Deliang also sandwiched a piece and stuffed it into his mouth, this duck meat is indeed a little lacking in moisture, and it is a little dry, but the taste is still very delicious, and it is not as good as Xie Yunan said.

After Jia Xuegong finished eating, he nodded and said: "Actually, this dish also made a mistake in the heat, the eight-treasure duck just now was not enough, and this firewood duck was steamed a little too much." First of all, the whole duck should be steamed to seven minutes cooked, and the seven minutes cooked is not controlled at a fixed time, but according to the different materials and time adjustment, everything has its own innate, each ingredient has its own thing, although they are all ducks, but there are no two identical ducks in the world, before steaming the duck, experienced chefs will know the thickness of the duck skin, the tightness of the duck meat to determine the amount of basketing time. Miss Qian is obviously not fully prepared in this regard, in other words, you lack the necessary knowledge of the ingredients you use, so you don't have the concept of jīng really grasping the concept of medium-rare in the first step of the basketing procedure. If you don't do a good job in the first step, no matter how well you do it in the follow-up, it will not help, and the excessive loss of moisture in the duck meat directly leads to the lack of taste in the end, and the freshness and refreshingness that Mr. Xie said is the key to this dish. ”

The audience heard the comments of several people, and they all secretly admired, although they did not taste the taste of this duck meat in person, but they have already empathized with their comments and benefited a lot.

Qi Cuiting never made any comments, she is indeed inferior to these professional-level gourmets in terms of food, Song Xuan is even more silent than her, and has not said a word from beginning to end, as if he is an outsider at all, and today's game has nothing to do with him. Qi Cuiting is really a little disgusted with Song Xuanqi and others, and since you are entrusted with loyalty, since you are here on behalf of Zhuang Poor, you have to do some duty. Looking at Song Xuan's appearance, he should be a layman who doesn't understand anything, Qi Cuiting secretly thought in her heart, just think that there is no such person.

Song Xuan took a bite this time, but he still cherished the words like gold, I don't know if he was too lazy to evaluate these two dishes, or he didn't know how to evaluate them at all, afraid that he might laugh and be generous when he said it?

Next, it should have been the turn to comment on Su Le's braised duck, but Qi Cuiting bypassed and walked in front of Shen Yingnan, she was by no means deliberately snubbing Su Le, but because the two ducks were commented on by several judges at the beginning were useless, and the apprentices and grandchildren were said to be like this, and she, the teacher nǎi, was also disgraceful, and in front of so many peers in the culinary world, she had to get some face back. Qi Cuiting was obviously hopeless about Su Le.

The three sets of ducks made by Shen Yingnan are served in a white sè fine porcelain casserole. The soup in the pot is clear, and the view is like a flood of water, and the duck is lying in the clear water, with the duck head, the wild duck head, and the pigeon head neatly stacked, and they are as if they are asleep. Three sets of ducks for external use of old male ducks. There is a saying that all birds are still females, and ducks are only males, all birds are young and young, and ducks are noble and long. There is a saying among health practitioners: rotten boiled old male duck is more effective than ginseng qi. That is to say, the effect of eating old male ducks is as great as eating ginseng and astragalus, which shows the high nutritional value. Wild duck has a sickly taste and is the best food in food; Pigeon meat is not only delicious, but also delicious and invigorating. As the saying goes, I'd rather eat a bird or two than a catty of animals. Three birds eat together, fresh and fresh, beautiful and beautiful, its taste is unique, and the beauty can not be said.

Ask for recommendations, ask for collections!

;