Lord Jiang took back the red letterhead sealed with fire paint and paid tribute to the incense case in turn. Pen & Fun & Pavilion www.biquge.info

In the third round, Liang Shuo did not give an accurate question, but let the contestants decide what to cook according to the atmosphere of the palace competition.

That's a wide range.

Su Miao felt that the emperor had lost the interest in taking the theme.

She stood in front of the cooking table, one hand resting her cheek, lost in thought.

Acacia Green and Ruan Shuang looked at her without saying a word. The match was more complicated and powerless than they had imagined, and there was no sense of intensity at all, and the inexplicable stagnant atmosphere, as well as the feeling of not being taken seriously by the fact that it was no longer a separate game but one of the celebrations, made people feel uncomfortable. In such an atmosphere, people can easily become anxious and anxious, and thanks to Su Miao's ability to be calm and relaxed, it seems that her emotions are not affected at all.

On the stage on the right, Tong Ran has already begun to prepare the third course.

He stopped the palace race last year because of his aftertaste, and he didn't know much about the atmosphere of the palace game. Although he knew that the final on the National Day would definitely affect the atmosphere of the game, the soft atmosphere like today still made him feel a little uncomfortable.

His expression became solemn, although his ultimate goal was to win Su Miao, but now at this time, he no longer had the heart to think about this. The atmosphere was the same, and the air on the stage became tense. Although there was no communication, no intervention or interference between the three competition tables and three groups of participants, the invisible war had begun to spread.

Tong Ran spreads a piece of cleaned pork skin face down on a cutting board, puts the washed cinnamon fish meat on the pork skin, smashes it into minced meat with the back of a knife, and picks out the fish bones and tendons in the minced meat. Then add the minced pork and minced shrimp to the spices and stir to squeeze them into meatballs. Put the meatballs in two bowls, pour in the pork broth, put them in the freezer and freeze them into jelly, then cut them into cubes and cut them into balls.

Chop the cleaned spinach into minced pieces, squeeze out the spinach juice, pour it into a pot and boil, control the moisture, and make green mud.

Mix ginger juice, egg whites and chicken fat in the minced fish to make a fish puree.

Mix one of the fish purees with the green mud to form a green fish paste. Stir another portion of minced fish into the red amaranth sauce to form a red fish paste. Wrap the minced pork in the green fish puree, the shrimp in the red fish puree, and the pork soup in the remaining white fish paste, cook it in water, and then put it out and pour it into the broth.

A bowl of soup fish balls with bright red, green and white colors, the fillings of the three types of fish balls are different, so it can be said that you don't have to worry about it.

In today's cold temperatures, the soup dish is indeed a pleasing dish.

Fish balls are required to be smooth and delicate, and full of elasticity. Tong Ran made this soup fish ball, the fish ball is perfect in terms of taste. Its color is like porcelain, elastic, brittle but not greasy, fresh and fragrant. The soup soup that is washed by the mellow aroma makes people's hearts flutter.

In particular, the white fish balls that are wrapped in pork soup jelly, the frozen pork soup is slowly melting during the heating process, and when the fish balls are thoroughly cooked, take a bite on the soft fish balls, and the rich, salty, fresh and oily pork soup inside will suddenly gush out, and the delicious and rich aroma is mouth-watering, wonderful.

It is a delicate, delicate and playful dish, and at the same time, the bright colors and fresh and elegant appearance are also suitable as a dish for palace banquets.

This dish is called Liuli Zhuji.

Compared with this glazed pearl, the aftertaste of Longjing Zhusun is more elegant.

It is a cryptofloral fungus that parasitizes the roots of dead bamboo, and its shape resembles a reticulated dried white snake skin, with a dark green cap, a white cylindrical stipe, and a pink egg-shaped fungus. One thing that is different from other mushrooms is that there is a white mesh skirt at the top of the stipe that spreads down from the cap, like a long mesh skirt, so it is also called the "snow skirt fairy". In Yueliang country, because of the strong fragrance, delicious taste and very low yield, it is listed as one of the eight treasures of grass.

Precious ingredients like bamboo sunflower are generally exclusively supplied to the royal family and a small number of dignitaries in the Liang capital, and among the people, there are almost no bamboo sunflowers, and there are even fewer people who know how to do it.

In the third round of the competition, the aftertaste finally completely picked up their aristocratic dignity, the two most important main ingredients used in this Longjing bamboo sun are all royal offerings, Ming Dynasty Longjing, bamboo sun, these two materials are not expensive, but rare.

AftertastePut the bamboo sunflower into a basin, soak it in warm water and rinse it, only take the upper half of the two-inch long bamboo sunflower and put it on a flat plate, and discard the other places.

Pour the egg whites into a flat plate and stir with chopsticks until a snow-white foamy shape.

Mix the fresh minced fish with cooked lard and stir it into a paste, squeeze it by hand into a goldfish shape that is about eight minutes long, and place it on top of the bamboo sunflower. Place two peas on both sides of the fish head to make fish eyes, sprinkle some hair cabbage, minced ham and canola on the back of the fish, and steam them in the upper drawer.

The reason why the three of them chose fish as an ingredient in the last dish is probably also due to the fact that the people who taste it live in Liangdu, which is near the sea, and people here are accustomed to eating fish and meat.

Place the boiled fish in a soup bowl and pour in the lightly brewed Longjing tea. Longjing tea should be washed to the lightest, which not only retains the faint tea aroma, but also does not let the bitter taste in the tea affect the taste of the fish.

Floating in the light cyan tea soup are delicately shaped goldfish, which seem to float in a porcelain bowl, swimming freely and lifelike.

The taste of Longjing Bamboo Sun is very light, with fresh fish paste and light fragrant tea, two completely different types of ingredients are blended into one dish, but there is an unexpected harmony. There are very few spices used in the dishes, almost restoring the original taste of the ingredients, plain, plain, plain and elegant, just like the beauty of the light moon that is not still lead, but like the light moon of the clouds, Lan Xinhui quality, clear and moving.

Compared with the two soup dishes of Liuli Zhuji and Longjing Zhusun, Su Miao's soup dishes look much more ordinary, neither chic and delicate nor elegant and delicate, and the taste is very strong, the intense stimulation is like a fire, which can heat people up in an instant.

Su Miao's multi-flavored fish soup is made of four kinds of fish: crimson carp, hake fish, moray eel, and burbot, which are scaled, disemboweled, skinned, and bones removed, and cut into pieces. Pour chopped shallots and garlic into the oil pan and fry until fragrant, then fry the sliced fish pieces in the pan and fry them until golden brown on both sides. Drain out the frying oil, pour water into the pot, add tomato cubes, incense, parsley, windmill cabbage, bay leaves, saffron, fish head, fish bones, add salt and pepper, and cook over high heat.

Pour garlic cloves, seedless chili peppers into a mortar, add saffron and a pinch of sea salt, and grind into a paste. Peel and crush the steamed potatoes, put them in a mortar, and grind them with peanut oil until the potatoes are paste-like.

After the fish broth is cooked, remove the windmill vegetables and bay leaves, and puree all the remaining fish and meat in the pot.

Take a small soup cup, put the ground ingredients into the soup cup, then pour in the fragrant fish broth until it is 8 minutes full, and serve with the baked crispy pancakes.

Su Miao's multi-flavored fish soup was the last to be made and the last to be served.

Su Miao got off the stage directly, came to Liang Shuo's side, and personally served him to taste the multi-flavored fish soup. Because the way to eat multi-flavored fish soup is different from ordinary fish soup, she is worried that Liang Shuo will make a mistake and the taste will be affected.

Liang Shuo didn't refuse, and let her come up. He was curious about what she said about the different way she ate this fish soup from other fish soups, and he wanted to know how she ate it.

Su Miao cleaned her hands, stood beside Liang Shuo, took a crispy pancake half the size of a palm, first put the pancake into the fish soup, evenly stained it with the soup and ground fish puree, and then carefully smeared the red seasoning paste from the ground pepper and garlic cloves on the crispy pancake stained with the soup, and then garnished it with a little mashed potatoes that were beaten into a paste.

Su Miao smiled and handed the prepared crispy pancakes to Liang Shuo.

Liang Shuo had been watching her spread various sauces on the crispy pancakes, and he was a little surprised by this way of eating, but it was not strange to say.

Judging from today's competition, Liang Shuo feels that Su Miao's cooking style has a little girl's playfulness, Qingqi is bold, and she seems to be willing to break the tradition, even the opposite of the tradition. To put it mildly, she doesn't look like a serious cook, cooking seems to her to be more like fun, not the kind of fun that she just deals with and plays with tickets, but she really treats cooking as a kind of fun, pure fun, so it makes people feel new and fresh. The girl who dares to break the shackles, just looking at her, feels that she is free, and looking at her free and easy, there is occasionally a little envy and jealousy in her heart.

Liang Shuo took the crispy pancake handed over by Su Miao, it was just a baked crispy pancake, he didn't think this kind of thing was delicious, and the reason why he chose to taste it was just to taste fresh. But after taking a bite of the crispy pancakes, his mind changed.

The taste of this soup is as warm and distinct as the appearance of this dish.

Different varieties of fish are used in the same soup, and their flavors are mixed together to create a unique one. The fish is fresh and pleasant, with a rich taste, sour and spicy. The natural ***** of the cooking method, the decoration, and the colors are very harmonious, giving a feeling that is intense but pleasant.

The teeth bit off the half-palm-sized pancake with a pleasant crunch. The sweet texture of the pancakes, the crispy touch of the pancakes, when the first wave of the taste buds fades, the second wave hits immediately, the sequence is clear and orderly. The sense of order is very clear, and there is no sense of chaos at all.

The freshness of the fish soup, the softness of the minced meat, the spice of the sauce, the delicacy of the mashed potatoes, and the variety of flavors come to the table, smooth and clear. It's not a rush of brains, which makes people feel confused and complicated, and the person who tastes each taste can clearly taste it, and when these flavors are deeply left on the taste buds one by one, the various flavors gradually merge and form a new flavor.

At this time, I drank a spoonful of fish soup again, and unexpectedly, the reaction of the taste buds to the fish soup was clearer and more intense. At this moment, the sweet, sour, salty, spicy and fresh fish in the fish soup poured out like a mountain of flowers, and although it swept away as quickly as a wave, each flavor could still be clearly recognized. These highly recognizable flavours come together in a gorgeous, rich, intense and inviting way. It's as if you're caught in a world of colors, and all kinds of distinct flavors come one after another, and it seems that the taste that has never been tasted so clearly becomes so clear in this soup. The rich five flavors are independent and distinct, and they overlap and merge with each other, creating more flavors. These wonderful, intense flavours are spread over the palate, creating the illusion that the palate is as natural and smooth as a large ensemble in an instant, with a lingering aftertaste.

Liang Shuo put down the spoon, was silent for a while, smiled hehe, and asked Su Miao:

"What's the name of this soup?"

"Back to the emperor, multi-flavored fish soup." Su Miao replied with a smile.

Liang Shuo hooked the corners of his lips, and after a while, he let out a long sigh, as if he had unloaded some burden, and the whole person became brisk. He stared at the bright and shiny fish soup in the soup cup, and muttered to himself:

"Flavorful fish soup, diverse tastes, just like life."

Su Miao looked at him suspiciously, not that she didn't hear what he was saying, but that she didn't quite understand what he wanted to say.

Liang Shuo raised his head, glanced at Su Miao, and said with a smile:

"Your girl's craftsmanship is indeed good, and the food you cook can calm the hearts of those who eat it."

This is quite a compliment, and the people present were surprised when they heard his words, even Su Miao herself was shocked, the reason why she was stunned was that Liang Shuo, who had always hated her, actually praised her so frankly at this time.

She looked at him in surprise with her big round eyes.

"Si Shao, the emperor seems to be very satisfied with the soup cooked by Miss Su this time." Tong Fei looked at the main hall from a distance and whispered to Tong Ran.

Tong Ran didn't speak, his expression was very serious, the first two dishes made by Su Miao were too novel and playful, which may be in line with the aesthetics of young people, but the emperor may not like it. But this last soup, a soup with a very strong taste, he stood on the stage next to her and smelled it, such a strong soup he thought that the emperor who liked plain would not like it, but the fact was that the emperor seemed to like Su Miao's multi-flavored fish soup very much, which was beyond his expectations.

Tong Ran turned his head and glanced at Aftertaste, who was looking at Su Miao in the distance, with a smile in his eyebrows. Sensing his gaze, Aftertaste turned his head, looked at him indifferently, and ignored him.

Tong Ran's face was gloomy, he was very unhappy, in this game, the last thing he wanted to lose was aftertaste, he didn't want to lose to him again, and he didn't want to watch him and Su Miao both enter the finals.

The finals are the world between him and Su Miao, and he wants to compete with Su Miao in the finals in an upright and serious manner, this kind of thinking has nothing to do with feelings, it is a kind of seriousness as a peer.

Su Miao came out of the main hall, and Master Jiang, who was following her, brought over the last three red notes with ratings written on them.

Su Miao returned to the stage and bent her eyebrows.

Acacia Green stepped forward, leaned over to her, and asked softly:

"Is the emperor still satisfied?"

"Seems satisfied." Su Miao replied with a smile.

Liang Shuo was a little more energetic than just now, and her goal was achieved, and she was in a very happy mood.