Tong Ran took out all the golden toads in the steamer, and poured an appropriate amount of spring water into the soup pot, put in the four strands that had been cut before, cooked rice wine and refined salt, simmered on a slight fire for two minutes to control the moisture, and placed it in the center of the disc after taking it out, so that the whole shape looked like a moon.

Then the twelve golden toads that had been steamed earlier were stacked on the plate around the moon mouth in the middle of the plate, and the soup pot had been filled with an appropriate amount of clear broth, which was made with the best cream crab, with a rich umami flavor and clear soup color.

Cook rice wine and refined salt in the fresh soup, skim off the foam after boiling, dilute the mung bean starch with water, and hook a thin layer in the soup pot, which will not look sticky, but also a little more lustrous than just now, and have more texture. When the sauce is poured into the soup pot, a little processed chicken fat is poured over the soup, and after mixing thoroughly, the rich but light soup is poured over the prepared dishes.

The golden toad worships the moon, what it eats is not only the taste, it eats a kind of artistic conception, a kind of pursuit of beauty that is deeper than the delicious and attractive.

This dish is probably the most strenuous dish in the entire Qin'an Provincial Chef Competition, and it is also a dish that can be called "scenery" in the Qin'an Chef Competition.

Each golden toad was carved out of its legs and feet by Tong Ran with the tip of a knife as thin as an awl, and this step was quite difficult. Even though the golden toad has been shaped in the steamer, it is still fragile, and his hands gently pinch the fragile golden toad. Holding the tip of the knife with the other hand and engrossing the golden toad's flippers, even if he is fully engrossed, he still has the strength to grasp it inaccurately, as long as he exerts a little pressure on the golden toad, the weak golden toad will be pinched and broken.

People all looked intently at Tong Ran standing there, their fingers as white as snow pinching a golden toad lightly, and they were engrossed. With a smile on his lips, he was carefully carving the legs and webbing of the golden toad with the tip of the willow blade he held in his other hand, and he didn't have his hair tied today. Three thousand green silks like black satin poured down from the top of his head and spread on his shoulders, making his face more and more handsome as jade, and almost all the girls couldn't help but beat their hearts when they looked at him with a focused smile, and they couldn't take their eyes off it.

"That kid came up to flirt, right?" VIP seats. Su Xian was displeased. Most of the women at the scene had poured their hearts into Tong Ran, which made her very unhappy, and even her temper became bad, glared at Tong Ran viciously, and then glanced at Su Miao, who was still slowly picking up the ingredients, and the anxiety in her heart turned into anxiety, at this moment she couldn't wait to rush up and shake up the ignorant girls who had been deceived into their souls, so that they could sober up properly. Don't be fooled by that sultry stinky skin bag of transfers!

"However, Tong Ran's knife work is really amazing!" Su Yan had been there for a while. He looked at Tong Ran's calm and calm expression, and after a while, one of them couldn't hold back and exclaimed.

As soon as she sighed, Su Xian pinched her ears, and when she saw her, she gritted her teeth and said angrily:

"Who the hell are you with?"

Su Yan screamed in pain, rubbed his ears and flattened his mouth aggrievedly:

"I didn't say I was with him, I just said that his knife skills are really good!"

"You kid, you dare to quibble, what do you want to do with him!" Su Xiancai didn't listen to his explanation, and roughly knocked him on the head many times.

Su Yan was even more aggrieved, holding his head with both hands, and timidly hid behind Su Chan, not daring to say anything more.

"Sister Miao hasn't done it yet, doesn't it matter if she really matters?" Chunniang was really worried about Su Miao, holding her face with her hands, looking at Su Miao on the stage in fear, and said worriedly and uneasily, "What the hell is going on with Sister Miao, she hasn't moved for so long, isn't she hit by that bad guy Tong Ran, and she doesn't want to do anything?" Or is it because of the pain in the wound on the hand? She shouldn't have realized now that she hurt her right hand, right? ”

A startled series of questions came out like a stone sinking into the sea, without the slightest echo, Chun Niang was stunned for a moment, raised her head and looked around, but saw that everyone looked at Su Miao on the stage with intently eyes, it seemed that everyone was worried, but no one showed it, Su Miao She is a person who likes whims, people are worried at the moment that she recklessly chose to continue to compete with her hot mind, should she suddenly realize that she injured her right hand when she was on the stage, So now that I'm at a loss and there's nothing to do, it's finally time to break the jar and break it.

Such an uneasy atmosphere made the already uneasy Chunniang more and more uneasy, she was more worried than just now, crying with a face of six gods and no owner for a while, and finally remembered to lock her eyes on a face that was calm and could not see the aftertaste of anxiety at all, stretched out her hand to shake his sleeve gently, bit her lip and asked:

"Brother Hui, what do you say, what are the odds of Sister Miao winning?"

Aftertaste dodged without a trace as soon as her hand touched his sleeve, this move was discovered by the sharp eyes of Chun Niang, the corners of her mouth twitched fiercely, trying to resist the desire to roll her eyes, and asked again:

"Brother Hui, what did you say was wrong with Sister Miao, why didn't she move? Also, back to the eldest brother, who will win between Sister Miao and Tong Sishao, if Sister Miao loses, she will have to marry Tong Sishao! ”

Only a little girl like her who loves gossip men and women **** will focus on this issue, and others have long forgotten the half-joking and half-serious gambling contract because of the tension of the atmosphere in the arena, and the aftertaste is also when she mentions it before she remembers the gambling contract that he feels annoying, a face is blackened, the cold air comes out in an instant, and the temperature around him drops suddenly, which shocks Chunniang to a thrill, and subconsciously stays away from him to be safe.

With a tense face, he looked at Su Miao on the stage without saying a word, and at this moment, Su Miao was standing behind the stove and spinning, picking and choosing in the basket of ingredients. From time to time, he would sneak a glance at Tong Ran opposite, without a moment of peace, like a bad student who was naughty and mischievous because he couldn't sit still.

What makes the aftertaste the most unpleasant is that she always secretly goes to see Tong Ran. From time to time, he would take a look, and he didn't know that he thought she had a crush on Tong Ran, although he knew that it was impossible, but there would be some unhappiness in his heart.

Of course, he didn't believe that Su Miao's delay in moving was because he gave up on himself or suddenly found out that he had injured his right hand and couldn't participate in the game. She has always thought very well and comprehensively about her own affairs, and every decision is made carefully, and she is not a hot-headed person. Even if her actions seem impulsive to outsiders, for her own time, she has come to a conclusion after thinking about it over and over again.

He didn't believe that Su Miao dared to go on stage without a little preparation, if she just blindly stepped onto the stage with a force of unwillingness and then blackened her eyes, then she was not Su Miao.

Su Miao glanced at Tong Ran again. Then he landed his gaze on the egg basket in front of him. The right hand was still holding as if it was broken, and he looked at his left hand, shook it, and after a while, he suddenly took an egg in his left hand and knocked it on the stove, and then the arm lifted it high with the crack with the force of the rebound, and then flung it to the next inertia. At the same time as the eggshell cracks, the egg liquid leaves the eggshell and stays in mid-air. Su Miao had already abandoned the excess egg shell in his hand, and his palm firmly caught the egg liquid falling from a high place, and with a dexterous flick of his left hand, the egg white and egg yolk were separated in an instant, and with the force of the shake, half flew to the big bowl on the left, and half flew to the big bowl on the right, which was even more neat and crisp than separating the egg white and yolk with two hands!

"Oh my God!" People couldn't believe their eyes, and for a moment they didn't even realize what they had just seen.

At the same time, even the aftertaste of sitting under the stage was stunned, he thought about many possibilities, he thought that Su Miao might be opportunistic and might play a little trick to win, but he never expected that she would use hard kung fu, she used her left hand!

"Is the second sister left-handed?" Su Yan asked in surprise.

"When did she become left-handed?" Su Xian asked in surprise in a suspicious tone.

"Miaomiao, she's double-handed." At this moment, Lin Yan replied seriously.

"How do you know?" Su Xian asked more and more suspiciously.

"Miaomiao, she once used chopsticks in her left hand to grab my freshly steamed dim sum." Lin Yan replied with a smile.

“…… Ha. That's really an unattractive answer.

The people who originally wanted to watch Su Miao beat eggs with a clumsy posture for fun were only amazed at this time, and this exclamation even attracted the attention of Tong Ran, who was carving the flippers of the toad, he followed the sound and looked in the direction of Su Miao, a pair of eyebrows that flew obliquely into the sideburns frowned slightly, and the eyes were also incredible, but I didn't expect what she said to be true, and the right hand was injured and the left hand was ......

Interesting! It's amazing!

Su Miao opened all the eggs as if she was juggling, separating the egg whites and egg yolks with her movements that looked like she was juggling and unusually smooth at the same time, and then she held a large basin full of egg liquid with her right elbow, and the action of holding the basin looked clumsy, but no one laughed at her, because the vegetable basin she was holding was similar to the washbasin, after all, it was the amount of dozens of people's meals, and such a large basin was held horizontally by her arm, steady and unwavering. She took a pair of long ebony chopsticks with her left hand, which seemed to be clumsy, but in fact she quickly broke up all the egg liquid, and added a little rice wine, refined salt and water to it, stirred evenly, poured them into two flat-bottomed square iron molds with oiled paper, steamed them in the steaming drawer, and removed the iron molds and oiled paper after taking them out, and let them cool thoroughly to make egg yolk cake and meringue cake.

Su Miao picked up the peeling knife with her left hand, cut the cucumber rinsed with water into two-inch segments, and then slice the cucumber skin. Slice is also a craft, anyone with a blade can slice, but the quality of the slice depends on craftsmanship and experience.

Su Miao lifted the cucumber skin under the slices, looked at it in the sun, saw that the thickness was uniform and the thickness was consistent, nodded with satisfaction, put the cucumber skin into the basin and add a little fine salt to marinate for a while, decant off the soup, and then add a little sesame oil to mix the cucumbers well.

Similarly, the next processing of carrots is almost the same as the above method, first scrape off the skin with a knife, then wash it with water, cut it in half along the length, put it in a basin and marinate it with fine salt for ten minutes, decant the soup as well, add a little sesame oil and stir well.

Then instead of cucumber skin, a whole cucumber, wash it and cut it in half, put it in a basin, add fine salt and marinate it, decant the soup, and mix it with sesame oil.

Take a stuffed duck, the ducks used as ingredients in Yue Liangguo are basically stuffed ducks, and the ducks raised in this way are tender and fat, and are welcomed by people from all walks of life.

Disembowel the duck from the tail, remove the five organs, stomp off the duck's paws, and rinse it with water.

Su Miao filled the disemboweled duck belly with a piece of crystal clear like beeswax, tied the duck tightly, put it in clean water and boiled, and took it out when it was boiled to fifty percent, at this time he received a cooking pot, poured into the braised soup, spices and green onion and ginger, put it into the stuffed duck after boiling on the fire, and slowly marinated it over a slight fire.

After the duck meat is thoroughly cooked, apply a layer of sesame oil on the duck skin, and the duck has become a sauce duck at this time.

Using a knife to split the back of the duck, Su Miao only relied on one left-hand side to deftly remove the duck bones, leaving a part of the duck bones, and cutting the remaining duck skin and duck meat into one inch and two fines. Take twelve tablespoons, smear sesame oil in the spoon, knock a pigeon egg into each spoon, take it out after steaming in the upper drawer, slide it on the side of the spoon with a knife, and take out the cooked pigeon egg.

Cut the egg yolk protein cake, cucumber skin, and duck skin into two inches and five minutes, one end is three points wide and one end is a thin strip, and the cucumber skin is carved into the shape of a phoenix mouth and phoenix claws with a knife, and the egg yolk cake is carved into a phoenix crown shape, and the remaining cucumber strips and carrot strips are carved into comb blocks with a width of five centimeters, and the remaining cucumber skin is cut into four one-inch long filaments.

Take two oval dough sheets, melt the butter with a little boiling water, add sugar and stir vigorously, spread them on the dough tray respectively, then put half a cherry on top, and then stack cucumber skin strips on both sides of the cherry to make the tail feather of the phoenix.

In the middle of the large disc, put the shredded duck in sauce, code it into the shape of a phoenix spreading its wings, and then use the thin strips of five colors to stagger into the shape of a feather, and then code the mouth, claws, eyes and phoenix crown.

A comb made of cucumbers and carrots is stacked into two ornate phoenix tails, topped with cooked pigeon eggs, and a butter tray at the tip of the tail.

The phoenix spreads its wings, graceful and luxurious, and glamorous. (To be continued.) )