All five chefs got the ingredients.

Xia Fangcun: Fat chicken.

Liu Long: Sausages.

Fan Erye: Cabbage.

Shangxi: Pork belly.

Lin Miao: Potatoes.

Chun Xing stepped forward and said to the five chefs, "The ingredients you all got just now are your main ingredients, and you can choose any other accessories." With that, he motioned to the chefs to look at the vegetable racks on the side. I saw a long three-tiered vegetable rack on the sidelines, which was full of various vegetables. There are also various auxiliary condiments, such as tender ginger, coriander, shiitake mushrooms, yellow flowers, and so on.

Xia Fangcun checked the fat chicken on the case, he brought the bone slaughtering knife in his left hand, naturally rotated a knife flower in the palm of his left hand, and then closed the palm of his hand, firmly grasped the bone slaughtering knife, and after a few clicks, he slaughtered a whole fat chicken into chicken pieces of different sizes according to different parts. Then, he set up the pot on the fire, raised his right hand, added half a basin of water to the pot, and after the fire boiled, put the chicken pieces into the pot and blanched to remove the blood stains. When the water in the pot boils again, drain the water and put the chicken pieces in a pot for later use. After the pot is washed, heat the pot again, wait for the bottom of the pot to turn yellow and see the heat, put the oil in the pot, and when it is hot, put the chicken pieces into the hot oil and fry them slowly. When the chicken nuggets are just golden brown, take them out and drain the oil, then clean the pan, add oil again, and fry the chicken nuggets again, so that the chicken nuggets can be fried to bring out the fragrance, but not too dry and lose moisture. When the chicken nuggets are completely golden and reddish, Xia Fang's eyes are at hand, and he quickly cuts the ginger pieces, garlic cloves, and dried chili peppers into the pot, stir-fries them slightly, and then adds salt, soy sauce and other condiments, and a delicious spicy chicken is ready.

Liu Long, on his side, selected some snow peas from the vegetable shelf, pinched the tips and shredded them, and then cut the sausages into thin slices. Put oil in the pot, simply stir-fry the condiments, add the snow peas and fry well, after the color becomes darker, put the sausage slices together, after several stir-fries, add salt, and then put it out of the pot and serve it on the plate. A plate of brightly colored and fragrant sausage snow peas is stir-fried. But Liu Long shook his head secretly, there is no way, the ingredients are too simple, and they can only be made into this homely taste.

At this moment, Fan Erye was boiling a pot of thick soup in a leisurely manner, and the cabbage was washed and broken by him, and put it on the case for later use. The soup has a fragrant milky aroma and a fishy mushroom aroma. Everyone watching the battle couldn't help but swallow when they smelled the aroma of this thick soup. When the soup was thick, Fan Erye put the fresh and tender cabbage into the soup, gently flicked it twice with chopsticks, and then removed the soup pot from the heat, so that the heat of the soup scalded the cabbage, so that the cabbage was cooked but not rotten, crisp but not raw.

And Shangxi's pork belly did not give full play to the advantages of pork belly in his hands. He originally wanted to fry the braised pork, but unfortunately the heat and the middle link were not grasped well, and the braised pork was greasy but not fragrant, burnt but not sweet. As soon as the dish came out of the pot, Shang Xi lowered his head in frustration, his face was very unsightly, it seemed that he had foreseen the result of his competition.

And Lin Miao's movements at this time were very strange, I saw that she was crushing the boiled potatoes into a puree. The yellow mashed potatoes in the basin exude the unique aroma of potatoes, and the faint sweetness makes people can't help but warm the tip of their tongues. After all the potatoes in the pot have been crushed into a soft mashed potato, she adds creamer, fine salt and some special pepper to it, so that the soft mashed potatoes are immediately stiff and ready to take shape. Lin Miao put the mashed potatoes on a white plate and put them together into a "Fu" character. Then, she quickly prepared diced turnips, tender corn kernels, and green peas. Put the pot on the heat, put oil in the pot, put the three dings into the hot oil and stir-fry, and when the fragrance comes out, add salt and other condiments. Next, add an appropriate amount of water to the pot, bring the boiling water to a boil, thicken and thicken. Finally, pour the hot sauce over the mashed potatoes. A unique dish of mashed potatoes is ready.

Before the gong sounded, the five chefs finished their dishes. Liu Yucian saw that everyone had finished it, so she motioned to Chunxing. The gong sounded at this time, and Chunxing announced that it was time for the third game.

This time, without waiting for the eldest grandmother Liu Yucian to explain, the judges have already stood in front of different dishes. Master Chen Jinyue was the first to stand in front of Lin Miao's mashed potatoes. As soon as he looked at the mashed potatoes with the word "Fu", he immediately smiled, "Ahaha, this is a Fu dish." Young Master Chen Tianhao, who was following Master Chen Jinyue, also poked his head curiously, "Wow, really, this dish is a blessing." ”

Lin Miao pursed her lips and smiled, bowed, and said to the two of them coincidentally, "Please enjoy the blessings of the master and the young master." What Lin Miao said meant was to let the two of them enjoy this blessed mashed potato, but when she said it simply, it sounded quite pleasant.

The old man and the young master laughed, and at the same time picked up silver chopsticks from the tray held by the maid, wanting to pick up a piece of mashed potatoes and taste it.

Lin Miao hurriedly reminded loudly, "Master, young master, this dish must be eaten with a spoon in order to taste the wonders." ”

"Oh?" When Chen Jinyue heard this, he changed the spoon and hooked up a spoonful of mashed potatoes, which were attached with red and bright carrots, green peas, yellow corn kernels, and soft and shiny sauce, which looked appetizing. He put this full spoonful of mashed potatoes in his mouth and chewed it carefully, the softness of the mashed potatoes, mixed with vegetables and three dings, made people shake their hearts and have a lingering aftertaste.

"It's delicious." Chen Jinyue couldn't help but sigh lightly.

His intoxicated expression made Lin Miao can't help but think of the poem he saw in the movie in his previous life.

Even at three o'clock in the middle of the night -

The palate doesn't stop -

The dust has just settled on the city -

It's as if waiting for a needle to fall-

The taste is the taste of the taste when you taste it-

It is a thin and soft mashed potato-

And the beef of Jian Ting-

The whole city is the bed-

It's for the dining table-

Silk sheets covered with-

The tip of the tongue is hot-

Let me indulge my palate-

The city is underneath our body-

At this time-

Fragrant Hills exudes a fragrance-

Houhai overflows across the stone bridge-

The traffic on the loop turns into liquid-

With the second ring, the third ring, the fourth ring-

Spread out-

Even if it spreads to the five rings and six rings-

Spread to the ends of my hair, my throat and the roots of my ears-

I can't get to the end-

This poem was seen by Lin Miao in the movie "Swinging Marriage Contract", and I don't know who this poem originally came from, but I only know that when I saw this poem at that time, I was particularly amazing, and at the same time, I was guessing what kind of delicacy it takes to have such a poetic nature.

At this time, Chen Tianhao also scooped a mouthful of mashed potatoes and put them in his mouth, only to see that he also squinted his eyes intoxicated, looking enjoyed, and at the same time, his face slowly became blushing.

"It's delicious." Another soft sigh.