Long Tingbi's eyes were always focused on Tu Yantao's body, and his expression was a little surprised, obviously shocked by Tu Yantao's expression just now.

When the time for the competition came, all ten contestants had completed their entries, and Man Zaeyuan, who was originally in the guest seat, couldn't hold back the curiosity in his heart, he really regretted it, he knew that this preliminaries were so exciting, he should have chosen to sit on the judges' seat.

Next, enter the formal review stage, only two of the ten contestants really interest these judges, Long Ying and Tu Yantao, in fact, before this competition, everyone thought that Long Ying must be the final winner, and there was no suspense about her promotion, but the development process of the event was beyond everyone's expectations. The chef of Moxi Jiuzhang Building, Tu Yantao, was like a halfway trip to bite the gold, and in a short period of time, he successfully attracted the attention of all the audience and became the focus of attention.

Liu Xianyang sandwiched a piece of cold sake foie gras made by dragon cherry blossoms, and was shocked by the soft and delicate taste as soon as he entered the mouth, and then felt the mellow taste that melted in his mouth with the tip of his tongue, if it wasn't for the last faint wine aroma slowly rising from the depths of the mouth, it really made people have the illusion that it was not foie gras to eat, but chocolate, the mellow and delicate aroma of foie gras and the unique elegant aroma of sake were mixed, not only did not dilute each other's taste, but reflected each other, complemented each other, and made the aroma appear more reverberatory. Coupled with the coolness after being chilled, this feeling is extremely enjoyable. Liu Xianyang tasted it for a long time before digesting the taste impact brought to him by foie gras, and he nodded and praised: "Good!" ”

Although he knew that Long Ying was here for Japanese cuisine, but as a referee, he still had to give a fair evaluation, Liu Xianyang said a taste feeling, most of which were praise, in fact, he did not deliberately praise it, and the praise he gave was still realistic.

Long Tingbi couldn't know more about the ability of her adopted daughter. This dish originated in Japan, and he was the most vocal on the scene, and he also tasted a slice of foie gras, and then said: "The essence of this dish is how to get rid of the fishy and bitter taste of foie gras." Freshly frozen foie gras must be thawed in its natural state, slowly regained its vitality, and then soaked in ginger and shallots and sake to remove the blood and remove the fish. After steaming, it is necessary to wash off fatty oils that are not beneficial to the human body with warm boiled water, and then use sake, mirin, vanilla, etc. to make special plant cooking water. Then, soak the foie gras in cooking water for 5 hours to lose its bitterness and leave only its fragrance. Because today is an official competition, the time limit is one hour, so the treatment of foie gras has not been perfected, but if it is not very picky tongue, it will not be able to taste it. ”

Long Tingbi did not praise Long Ying like Liu Xianyang, but put forward her shortcomings and shortcomings, if he didn't say it, it would be difficult for others to notice. From this point of view, Long Tingbi still does not lose the grandmaster's bearing. Long Tingbi actually has selfish intentions, he knows that not all the judges are mediocre, rather than letting others find faults. It's better to talk about Long Sakura's shortcomings first, firstly, to show that she is broad-minded, and secondly, she can make Long Sakura recognize her own shortcomings through this matter, which is good for her future growth. And more importantly, it is necessary to lay the groundwork for the next review.

Tu Yantao chops and puts the roast goose he cooked on a plate within the specified time, and he not only has a perfect grasp of the heat. The knife work is also quite good.

Liu Xianyang was very interested in Tu Yantao's steamed boneless goose paw, and picked up a goose paw, but saw that the goose paw was as white as jade, because it was filled with soup, and after a series of cooking, the soup inside had become jelly-like, and the soup itself was tinged with a faint yellow, which coincided with the color of the goose paw itself, showing the texture of Hetian jade. This goose paw is a whole one, and it is kept very intact during cooking.

Liu Xianyang took a bite, only to feel that the surface of the goose paw was still warm and soft, but the soup inside was already cold, and the two different textures were staggered to stimulate his tongue, and the feeling of softness and cold and fresh fragrance quickly activated his taste buds. "Just now he clearly saw Tu Yantao put the steamed goose paws into the refrigerator, it was only five minutes before the end of the game, even if it was quick-frozen, it could only be cold, it should not be able to achieve such an effect, but now after taking it out, the outside is warm and the inside is cold, this is not scientific! None of Liu Xianyang's insights can make a reasonable explanation.

Tu Yantao still cherishes words like gold until now, he didn't answer Liu Xianyang's question, and stood there without saying a word.

Long Tingbi didn't taste goose paws and goose wings, not because there were only four in total, and he wanted to leave it to the other judges. Long Tingbi flicked the goose paw with chopsticks and said: "Your cooking skills are indeed of some level, but you ignore the most basic thing, food is to give people a beautiful visual impact, first of all, it must bring people visual enjoyment." You make these things that don't look like an appetite. ”

Liu Xianyang wanted to praise two sentences, but when he heard Long Tingbi say this, his praise was naturally inconvenient to say.

Long Tingbi sandwiched a piece of roast goose: "What is this?" ”

Tu Yantao said: "Roast goose!" ”

Long Tingbi said: "Roast goose is a traditional barbecue meat in southern Guangdong. Originated from the roast duck, the whole goose with wings, feet and internal organs is blown and coated with five spices, sewn belly, scalded with boiling water, supercooled water, evenly skinned with sugar water, dried and then pickled, and finally hung in the oven or on an open flame to rotate and roast, cut pieces and put on the plate, before eating. The roast goose is golden red in color, delicious and delicious, and the most famous roast goose in southern Guangdong should be the roast goose in Shenjing. There is a deep well village in Xiangjiang, and there is an endless stream of people who come to eat roast goose. Therefore, many people think that it is named because of the name of the place, but in fact, the deep well is a special form of oven. It is a dry well dug out of the ground, under the pile of charcoal, the mouth of the well is crossed with iron branches, the roasted wax is hung on these iron branches with hooks, hanging in the well for barbecue, because the well is dug in the ground, surrounded by impermeable soil, in this deep well barbecue, the furnace temperature is more uniform and stable, so the product is superior. The process of making roast goose is rigorous, and the chefs strive for excellence in the dishes, and in order to make this dish well, they must not be afraid of troublesome processes. ”

He paused, looked at the roast goose in front of him with a disdainful expression, and said: "Even the most experienced chef, to make this dish well, you need to strictly follow every process, this is the minimum attitude of a chef." It only took you half an hour, and I'll admit that you have a pretty good level of control, but cooking is a rigorous job, and you can't afford to be fancy or gimmicky, and when you're making this dish, you use your mouth to squirt wine to set it on fire, so what diner would want to taste your saliva? ”

Several other judges remembered that Tu Yantao did spew out wine mist after drinking just now, igniting a charcoal fire, although Long Tingbi's words were pertinent, but there was still some truth. However, these judges also saw that when Tu Yantao sprayed wine just now, the roast goose was holding tin foil on the outside, and he did not spray it directly on the roast goose.

Tu Yantao didn't argue, he belonged to the kind of person who lacked expression, his eyes looked at Long Tingbi coldly, and he didn't show any stage fright because the other party was a generation of grandmasters.

When Long Tingbi said this, the other judges were not easy to taste, after all, no one wanted to taste a dish made by other people's saliva in public.

Tu Yantao said: "Why don't you taste it?" The world-famous East Deaf doesn't even have the courage to do this? ”

The muscles in the corners of Long Tingbi's eyes twitched, he never expected that this guy would dare to openly challenge his authority. Long Tingbi shook his head, and put the piece of roast goose meat directly in the flavor plate, he was not interested in tasting it.

Someone in the audience at the scene shouted indignantly: "It's difficult at all, how do you know if it's not delicious if you haven't tasted it?" How can a fair judgment be made. "It is still the priest who speaks, and the priest also has feelings, and the balance of his feelings is of course in favor of his childhood friend.

Tu Yantao's gaze fell on Kong Xiangyu, obviously froze for a moment, and then a trace of an extremely rare smile appeared on the corner of his lips.

The audience at the scene reported grievances, Tu Yantao's cooking method was indeed suspected of spitting, but the eyes of the masses were bright, and everyone at the scene saw that he did not directly spray the wine on the roast goose. Several judges discussed each other, obviously a little tricky about the situation on the scene.

Lan Kouer, the host of the scene, said with a smile: "It seems that there have been some small episodes in the competition, since the judges are still discussing, then we will first take a special plate of roast goose for the audience to taste!" Although Lan Kouer doesn't have a good impression of Tu Yantao, she is ** clean, she will definitely not taste the roast goose herself, but she is more disgusted by Long Tingbi, and it is also a good thing to take this opportunity to combat Long Tingbi's arrogance.

She picked up one of the plates of roast goose and walked to the audience, and several audience members couldn't help but stand up, including Kong Xiangyu.

Lancôme distributed this plate of roast goose to the audience who volunteered, and those audience tasted the roast goose, and they were full of praise, as if they had eaten the most delicious roast goose in the world. Su Le couldn't fully believe the evaluation of this group of viewers, but he noticed that the old man called Zhuang Poor also got a piece of it, Zhuang Poor tasted it very seriously, and the goose skin was crispy and refreshing, and it broke when he bit it; The thin layer of goose fat under the skin is sweet and oily, without losing its plumpness and without greasyness; The texture of the goose meat under the goose fat is clear, and the meat is firm and has the unique aroma of goose meat, and even the bones have been tasted for three points.

The first one is sent, ask for a monthly pass! (To be continued......)