The golden noodles have a salty taste, charred on the outside and tender on the inside, bright in color, fragrant but not greasy, which is really amazing.

What's even more amazing is this cooking technique, the first time I saw someone put noodles into the oil pot, the first time I saw someone not cook but fry when making noodles, too novel, too unique, too incredible, can the fried noodles be delicious, can the fried noodles really be eaten, the shocked people opened their eyes wide, waiting for Su Miao's next performance.

The next performance surprised them even more.

Su Miao cut the sea cucumber and squid into small pieces, blanched them, and shredded green onion and ginger together, put them in a pot under cold water, boil, fry the noodles to cool, cook for a while, put them in a noodle bowl, and then put two blanched vegetables on the noodles.

Yifu noodle soup is golden in color, the noodles are smooth, and the soup is thick and fresh.

In particular, the soup noodle soup is usually made with broth that has been cooked for a long time, but this noodle soup does not use broth, but uses three types of seafood, sea cucumber, squid, and fish balls to form the umami-rich Sanxian noodle soup.

Although this soup has only been cooked for a short time, the taste of seafood has been fully penetrated, and a rich and delicious taste exclusive to the deep sea does not need to take too long, it only needs to be properly matched and set off, which is enough to let this umami come out, deep, slow, and deep.

If this delicious seafood consommé is just a foil, then the noodles in the soup are quite an attractive finishing touch. The golden noodles are crispy and crispy, tough and crispy, with a light egg aroma. Elasticity of the muscles. Soft and smooth, it is served with a delicious seafood consommé. A flawless and fitting pairing, both on taste and on the nose.

Complement each other and blend with each other. Noodles and soup are both separate and one, you are you and me, you have me and I have you, two contradictory feelings coexist, bringing a soft and gentle yet unique and unforgettable delicious experience to the human senses.

The soup is delicious, the noodles are crispy and glutenous, and after tasting, the teeth and cheeks are fragrant. Long aftertaste.

"I didn't expect this noodle to be so delicious, fried!" Xia Chang stroked his beard, stared at the noodle bowl in front of him, and exclaimed in surprise.

"Every time I eat noodles, I use the old soup, but I am a little tired, and suddenly I feel that this light bowl of soup is just right, not salty or light, mellow and fragrant at the right time, and it is not too much." Lord Qiu sighed happily. Feel the taste of satisfaction.

There was a stinging voice beside him that sounded indecently, Master Qiu frowned, looked over with disgust, but was surprised to see Master Huihai sitting next to him holding a large noodle bowl high. Even the soup and noodles were all eaten, and the expressionless eating appearance made Lord Qiu twitch the corners of his mouth and be surprised.

Master Hui Hai is known to be a vegetarian cooker, and only those who frequent his restaurants know about it. In Master Huihai's restaurant, the food is only noodles. And the most common type of noodle is noodles. In other words, Master Huihai is very good at making noodles. That's why he was the special judge for this round of the competition.

can make Master Huihai, who is good at making noodles, eat like this, it seems that this bowl of noodles is indeed extraordinary.

"The level of the little brother and sister seems to be back!" Hui Gan sat in the corner, and after eating half a bowl of Yifu noodle soup, he said with a smile.

"It's the first time I've eaten fried noodles, it's quite unexpected, and it tastes so good!" Liang Chang nodded in agreement and praised.

Hui Gan picked up the noodles, looked at them carefully for a while, and said with a smile:

"Like this, first cook and then fry, after cooling, the water content in it will become very low, more convenient to store, we go back to Xianglou to simply make this kind of noodles, bagged and sold on a large scale, by the way, and then give us a special mysterious soup bag, when the time comes, the guests buy back, use the soup bag to cook this noodle can be eaten, maybe back to Xianglou can also make a lot of money." He rubbed his chin and smiled wickedly.

"It's a bit too much for you to do this, this noodle is obviously made by Miss Su, and they also have their own restaurants, what are you talking like stealing other people's noodles like this!"

"Why is it not like that, she is Ah Wei's daughter-in-law, and she is also our daughter-in-law of Huixianglou, and she will do her part for the prosperity of Huixianglou, this is her responsibility as a daughter-in-law, what's not like it?" Hui Gan Zhenzhen had a word, and said disapprovingly.

Liang Chang looked at him speechlessly, he now finally knew what kind of face the evil mother-in-law who usurped his daughter-in-law's dowry was underdrawn, and it was indeed very underdrawn.

Hui Gan smiled slyly and continued to think about his plan to make a fortune, and at this time, Tong Ran's last noodles began to come out of the pot one after another.

"This dish is Tong Sigongzi's braised duck noodles in white sauce!" The guy brings a bowl of fragrant and delicious noodle soup to the table.

As soon as the man's voice fell, a warm fragrance with a soothing heat rushed straight over, smoking people intoxicated.

The standard Soviet-style flavor is made of slender and silky dragon whisker noodles.

A good bowl of Suzhou-style noodles requires a high degree of mastery of the heat, one less point will make the noodles too hard, and one more point will not be chewy.

For a bowl of noodles, the soup is the soul, the noodles are the flesh, and the toppings are the beautiful clothes, and the three complement each other and blend with each other, all of which are indispensable. But each part is different from each other, and Tong Ran's bowl of Su's braised duck noodles with white sauce brings the essence of this series to the extreme.

The soup is very mellow, and it is clear that there is a traditional secret cooking method in it.

The soup is made of duck, tender chicken, fresh meat, big bones, hooves, mussel meat, eel bones with secret spices simmering, so the taste is extremely delicious, the soup boiled out is clear but not oily, translucent as amber, salty and umami is thick, and the hot soup stimulates the original fragrance of oil.

As a Soviet-style noodle, cooked lard is naturally indispensable, although it is only a thin layer, but it is just the finishing touch. Lard not only adds flavor and floats on top of the noodle soup, but also plays a role in keeping the soup warm. Therefore, although this bowl of braised duck noodles with white sauce can not see any heat, a shallow sip of soup is the temperature of the hot mouth.

What's more important is that the lard and noodles interact with each other, and the perfect combination of noodles and soup. When you eat it, you only feel that it is full of flavor and mellow.

It is as delicate and agile as the water in the south of the river. Tong Ran's application of fine noodles has reached the point of perfection. Most of the Soviet-style noodles are made of fine noodles, and the requirements for mastering the hardness and softness are quite demanding. Too ripe or too bad is not a success. Tong Ran's bowl of dragon beard noodles, when put into the bowl, neat and tidy, not messy, when the noodles are entered, with a little crispy, but not sticky to the teeth.

The noodles are made of fine white noodles mixed with egg white, and the braised duck is cooked in old soup with Kunshan duck, which is fat but not greasy.

Ducks are live ducks that are slaughtered. The natural color is refreshing, when cooking, fill the duck belly with green onion, ginger, orange peel and fifteen kinds of secret spices, accurately grasp the heat, add aged rice wine after turning to simmer, set heavy oil, cook with old soup, boiled duck skin, fat and tender bones, the color is milky white and slightly yellow, milky white soup noodles. The bone juice is crispy.

A bowl of seemingly light braised duck noodles in white sauce is quite particular in the production, with five heats in one and small ingredients for soup. The five heats refer to the hot bowl, hot soup, hot oil, hot noodles, and hot toppings; Soup with small ingredients means that when cooking soup, it does not use a large pot to make soup, but a bowl of ready-made soup to ensure that each bowl of soup must be original. If you use a large pot to make soup. In order to keep the soup hot, it is necessary to keep it warm. Doing so will make the soup saltier and more salty the more it is cooked, losing its authenticity. Small ingredients are used to make the soup, and the use of the soup effectively avoids the distortion of the soup.

Aside from the exquisite materials, delicious and mellow, do not water in warm water when fishing noodles, but water in boiling water, and secondly, the configured noodle soup should always maintain the appropriate temperature, adding or subtracting one point will affect the taste and taste of the noodle soup, and then there is the large bowl of noodles must be soaked in boiling water, so that the bowl is always in a hot state, not only to keep warm, but also to avoid the temperature difference on the noodle soup and noodles caused by violent impact.

The duck meat has fully absorbed the essence of the noodle soup, fat but not greasy, thin but not firewood, tender and juicy, salty and fragrant, with a strong and elegant Jiangnan atmosphere, when the noodle soup is entered, the leisurely umami has flowed from the tip of the tongue to the throat, making people fall into this wonderful taste at once.

When the fragrant noodles are served, there is no trace of heat at first glance, but when the noodles are gently picked up with chopsticks, the heat rises, the chopsticks are hot, the bowl is hot, the noodles are hot, the toppings are hot, one hot is higher than the other is hot, and you can even burn the tip of the tongue, the color and fragrance are complete, delicious and mellow, and you don't get tired of eating.

When boiling ducks, put ten ducks in each pot to boil, boil until the boiling is not boiling, pour lard to form a uniform oil layer on the pot surface, this is not only to add fragrance to the soup, at the same time to boil the duck in this way, there is a simmer below, and the top is airtight, you can seal the original flavor of the marinated duck, and then season with different herbs and spices, the taste is pure, fresh and tender. The original juice of braised duck is used as the noodle soup of braised duck noodles in white sauce, which is mellow and fragrant, tender and delicious.

Taking a sip of clear soup, a stream of fresh heat spreads to the stomach, and in the audience on the judges' seat, many "sizzling" noodle sucking sounds one after another, and after a while, a bowl of noodles is almost bottomed out, and the taste of the noodle soup only feels that it is amazingly fine, wonderfully fresh, with softness in the tendons, smooth and refreshing to be swallowed, like noodles, but not like noodles.

Slightly salty, fresh, light but not widowed, light but not thin, unique flavor, unique.

The heads of the diners were already buried in the noodle bowls, and their tongues were about to be swallowed, Su Miao stood on the stage, looking at the "miserable" living beings in the audience, and a pair of delicate eyebrows frowned.

"Little brother and sister are really not good this time!" Hui Gan put down his chopsticks, took a sip of iced tea, and said slowly.

"I really didn't expect that just a bowl of noodles would have so much attention!" Liang Chang's eyes flashed twice, and he said in surprise.

"The more common things are, the easier it is for people to ignore these exquisiteness, people just think that this is a common diet, in fact, what is commonplace, it all depends on how to do it, the more exquisite, the value will naturally come out." Hui Gan slowly shook a peach blossom fan, and said incomprehensibly.

After the two bowls of noodles had been tasted, the judges finally recovered from their deep intoxication, and the gossip began.

"If the taste of this Yifu noodle soup is really good, the old man has not eaten such fresh noodles for many years, and it is rare that he does not use broth, it is so refreshing and refreshing, but it seems that those who use broth are pretentious." Lord Zhao looked at an unfathomable face, was in a dilemma, and sighed softly.

"That's true, if you eat such a bowl of noodles as usual, when you eat that greasy, salty and heavy noodle soup, your tongue will definitely not accept it." Xia Chang frowned slightly, stroked his beard and sighed.

"It's a pity that this braised duck noodles in white sauce doesn't give people this feeling of boredom."

"That's right, but it's suppressed the previous light and refreshing taste."

"These two bowls of noodles, no matter which bowl is taken out, it is a fine product."

"But no matter how high-quality it is, it has to be better than winning or losing!"

"What I'm saying is that I voted for Tong Sigongzi, I don't want to see a draw in this game anymore, it's too tired and crooked!"

"I like Miss Su, I'll vote for Miss Su!"

The controversy began to intensify from this moment, Xia Chang was in a dilemma, he didn't know how to choose for a while, and inadvertently, his eyes fell on Master Huihai who was sitting in the special judge's seat, Master Huihai leaned on the back of the chair, still looking like he was asleep, as if he was not interested in the game or the arena, and turned a deaf ear to all the noise around him.

"Who is Master Huihai more optimistic about?" After hesitating for a while, Xia Chang couldn't help but ask.

As soon as the words fell, the peers who were arguing around them were collectively silent, and they all stared at Master Huihai for a moment, hoping to understand a little truth from his mouth.

Unexpectedly, after everyone waited with bated breath for half an hour, a slight snoring suddenly came, and Master Huihai was already asleep.

The judges were suddenly like deflated balls, so angry and funny, they had to make their own decisions.

So there was another uproar in the judges' seat.

Su Miao pursed her lips and stood on the stage, observing the situation under the stage without blinking.

There is no room for turning around in the second round, and the only thing that can be put into action is today's battle of honor.

Master Jiang picked up the golden mallet with a smile, struck the golden gong heavily, and let out a loud "dang"!

"Ask the judges to start grading." Master Jiang reminded with a smile.

The judges subconsciously glanced at each other, paused, and at the same time turned their heads away.

Yifu noodle soup, five, five, five, four, five......

Braised duck noodles in white sauce, 4 points, 5 points, 5 points, 5 points, 5 points......

In the third game of the second round of the Qin'an District Finals, 72 points to 73 points, Su Miao lost to Tong Ran again by one point!

She had her first three-game losing streak since she competed!

One win and one loss, in the current game, Su Miao and Tong Ran each won one round, and in terms of the big score, the two sides were temporarily tied! (To be continued.) )