Su Miao put the baked crust on the plate one by one, covered it with a damp cloth, took a piece of crust at this time, wrapped it in the filling, dipped it in the thin batter with his hands, smeared it around the dough, rolled the dough into a rectangular flat shape, and then pressed the two ends lightly with his hands to make the seal stick firmly, that is, it became a green billet.

Put the oil pot on top of the fire, add rapeseed oil and burn it to 70% hot, the amount of oil should not exceed the green billet. Slide the green beak along the edge of the pan, turn to low heat and fry for two minutes, turning over with chopsticks. Repeat this three times, after which remove and drain the oil. Let the drained rolls sit for a quarter of an hour, then return to the pan to fry them again until they are completely golden brown, remove them and use rice paper to absorb the fat.

The spring rolls of shepherd's cabbage are ruddy in color, crispy on the outside, and fragrant on the inside.

Su Miao took advantage of the heat and put a spring roll in her mouth, and when the upper and lower rows of teeth just touched the spring roll skin, she only heard a "squeak", and the crispy sound brought physical and mental pleasure. As the crispy skin is broken by the tip of the tooth, the delicate softness follows, and even the tip of the tooth, which is not sensitive to the touch, seems to fall into the endless softness at this moment, and becomes intoxicated. She couldn't help but bend her eyebrows and smile:

"Delicious!"

The vivid and vivid expressions brought people curiosity about the spring rolls she made, and they all looked at her with bright eyes and swallowed their saliva.

Even if I started cooking in the middle of the race, because the method was relatively simple, I finally caught up with the first dish. The guys came to the stage, picked up the spring rolls of shepherd's cabbage lined with pink radish flowers in a disc, and got off the stage, serving the dishes one table at a time.

Hui Gan raised his eyebrows and said with a smile:

"It turned out to be spring rolls." Pick up the jade chopsticks. I took one and put it in my mouth and ate it.

Liang Min and Liang Chang also moved their chopsticks to pick up a yellow and attractive spring roll. Take a look and put it in your mouth.

The crust is very crispy, and in addition to the accurate cooking time and heat, it is also related to the thickness of the crust. The wrappers are very thin, so thin that they are pleasing to the eye, and even if they have been fried, they can not see the "wonder" of the words that can be reflected in the cake, but they are very crispy and delicious when eaten, and people can't help but marvel. Don't look at the crispy and thin crust. But it is very tough, and when you bite into it, it will not become slag because it is too brittle. A neat piece falls on the tip of the tongue, and it will quietly melt at that moment, leaving a touch of refreshing sweetness.

No egg whites are added when kneading the dough, which eliminates the greasy feeling. But it can also be crispy and flexible. Thin and uniform, it's really rare.

When the golden red color and crispy spring rolls are bitten open, the filling flows out with a pleasant hint of smoothness, which is delicate but not overbearing, and there is no annoying stickiness, but the filling is indeed very smooth. The oil is delicate and intriguing. And the clear fragrance of the shepherd's cabbage.

There is no doubt that shepherd's cabbage dominates the filling, erasing the greasy feeling of the flesh, absorbing excess oil, and adding the luscious sweetness that belongs to the wild vegetables, combining a hint of bitterness and astringency. The bitterness that makes people feel special has not been completely erased, it is this bitterness that has not been completely erased that combines the fat of the meat filling and the sweetness of the puff pastry, dismantling and blending the two flavors to another extreme.

It is no longer an ordinary delicious feeling, but a moment as if you are in the suburbs of the countryside at the intersection of spring and summer, the grass is delicious, the scenery is pleasant, the sun is warm, and the breeze is warm. Spread out on all fours and lazily lie on the soft grass, smelling the unknown fragrance of flowers and plants, and enjoying a comfortable leisure. The air is fresh and the clouds are light, and it is a wonderful experience that makes people feel like a crispy and sweet taste that lingers between the lips and teeth, and the aftertaste is endless.

Hui Gan supported his cheek with one hand, and looked at the half roll in his hand faintly, because he was so happy, he couldn't help but sigh lightly:

"Just kidnap my little brother and sister and go back to Xianglou to fry spring rolls for me every day!"

Liang Min glanced at him.

"It turns out that spring rolls look like this." Liang Chang looked at the half of the spring roll held by the chopsticks and couldn't help but exclaim.

"Your Highness, don't say that you don't seem to have eaten spring rolls." Hui Gan looked at him and said speechlessly.

Liang Chang came back to his senses and said, "No, spring rolls are also made in the palace every year, but I don't think there's anything special, and it's over if you eat one and a half for a scene." I didn't expect the weeds to be edible, and they didn't taste bad. ”

Hui Gan nodded appreciatively: "It's really not bad." ”

On the stage, the aftertaste directly ignored Su Miao, who was eating happily, and observed the expressions of the judges in the audience. The judges have always been more satisfied with Su Miao's cooking, don't worry, what makes him very concerned is Changsheng's expression of victory, the guy has already come to the stage and brought his work down, and Changsheng looked at the expressions of the judges in the audience who were satisfied with Su Miao's work, instead of being anxious, he smiled again, such a smile was extremely annoying.

"What are you looking at?" Su Miao, who had eaten enough alone, came over and asked with a smile.

"Nope." The aftertaste said lightly.

"There's one last one left, for you to eat." Su Miao grinned and stuffed the last roll into his mouth.

Aftertaste choked on a spring roll, speechless to the point of rolling her eyes: she only thought of him when she ate the last one left, should he be glad that she still had him in her heart?

At this moment, Changsheng, who had all the works sent to the judges' table and finally finished successfully, walked over from the opposite side of the stage, holding a delicate small bowl in his hand, standing still in front of Su Miao, and did not shy away from the eyes of others, and handed it to her with a smile.

He has done this every time since the two of them started the competition, and she was fortunate enough to be able to taste his work with the judges, although Su Miao couldn't figure out if his purpose was simply to let her taste it, or to exert invisible psychological pressure on her at the competition.

The smile on the corner of Su Miao's lips was slightly raised, although it was still hooked at the corners of her lips. After a pause, she took the small blue and white bowl.

There is a very strong aroma wafting over, a small bowl of hot rice, with a rural style, but it gives people a very elegant feeling, like a retreat to the field just want to indulge in the joy of the countryside of the Qingliu celebrities, although full of economy, lupine scarf, but willing to leave clogs in a green field, back to the basics.

That's natural to carve. The clear water brings out the fresh and bright feeling of hibiscus.

Completely bright and distinct, bright and innocent, pure and natural. Make the character unforgettable, and the teeth and cheeks are fragrant.

Wild duck vegetable rice, choose the fattest wild duck, clean it with the old hen, boil it in a pot with the duck gizzard and pork belly until the blood is broken, remove it and wash it. Then put it in a saucepan, add water and bring to a boil. Reduce heat and simmer until crispy.

Cut bamboo shoots, greens, pickled cabbage, and pursed cabbage into sections, debone the braised chickens and ducks, and peel the pork. Cut the duck gizzard into square cubes. Scoop the chicken broth into the casserole, pour in the japonica rice and side dishes, bring to a boil over high heat, and stir constantly with a spatula until the water is dry. Cover with shepherd's cabbage and pickled cabbage. Cover and simmer for two quarters of an hour. Turn the pot on, remove the vegetable leaves, add the green onion and ginger meat oil to make it fragrant, stir in the rest of the stir-fried vegetable leaves, and then mix the shrimp into the rice to enhance the freshness before serving.

The color is bright, the soup is mellow, delicious and delicious, and the particles are distinct. As if it hadn't been deliberately crafted. He unreservedly showed the most delicious and natural taste of all the ingredients, showing it in this simple but elegant dish. Bright and pure, natural and fresh, without pretentiousness. Harmonious, comfortable, mellow, so delicious that people can't come back to their senses for a long time.

Not only Su Miao was surprised, but even the judges in the audience were immersed in this unforgettable wild fun, and they couldn't extricate themselves for a long time.

"How?" Changsheng ignored the opinions of the others, looked at Su Miao with a smile, and asked.

Su Miao glanced at him, and her lips hooked shallowly:

"I always feel like you've been hiding it from me in the past."

Changsheng was stunned for a moment, and said with a smile: "It's too clumsy to say that it is too clumsy, but I just think that the guests of Yipinlou and Pinxian Lou don't need me to exert my strength, and they will be very satisfied." ”

Su Miao frowned and said with a smile: "So, you are doing your best now?" ”

"If you want to convince Miss Su, how can you not use your strength?" Changsheng replied with a look of course,

Su Miao looked at him, looked at him for a while, and smiled.

"How? Is it very close to your style? Or is it already ahead of you? Changsheng asked with a smile.

"There is nothing close to or more than this line...... Su Miao said with a smile, and before she could finish speaking, Changsheng had already interrupted her.

He smiled and asked, "Miss Su, are you at a loss now, or is it better for me to use the word 'Jiang Lang's talents'?" He smiled harmlessly, but this sentence was a real blow and provocation.

Su Miao looked at him for a while, and replied with a smile:

"There is no such thing as 'exhausting talents' in the chef's profession, and it is not engaged in literary creation."

"That's right." Changsheng raised his eyebrows, laughed, and turned around, "It's already the second game, what will be the result this time, it's really exciting." He said slowly with a smile on his face as he walked towards his seat.

"I hate this little man more and more now!" Chen Sheng grimaced, stared at Changsheng's back, and said through gritted teeth.

"Where did he get that energy in his heart for our chef?" Zhao He clasped his arms in his hands and muttered incomprehensibly.

"Out of jealousy." Aftertaste replied slowly and methodically, and snorted disdainfully, "A man is jealous of being like this, and it is ugly enough." ”

"Jealous of what?" Chen Sheng asked curiously, glanced at Su Miao, who was deep in thought, and asked with a big brain, "Could it be that he and our head chef are rivals in love?" As he spoke, he looked up and down with an incredulous look at the aftertaste, and his eyes were horrified.

Aftertaste's face darkened, and he looked at him coldly:

"You don't want to do it?"

"No, it's not, it's that you speak too easily to misunderstand." Chen Sheng also felt that it was too ridiculous, and said with a red face, where did he want to go!

"Since you came to Suzhou, you have been talking more and more." Aftertaste said.

"I understand that the food made by our chef is like a whimsical, free, uninhibited, and often unexpected freshness. That kind of eye-catching feeling will indeed make people who have been stuck in one style for a long time feel anxious, and it is not surprising that the little man has been relying on copying other people's styles, and is jealous of our chef's love for change. Zhao He said meaningfully.

Chen Sheng nodded.

Looking back at Su Miao, who was still stuck in contemplation and had not woken up, her eyes flashed slightly.

"It's so similar, it makes my stomach feel uncomfortable." Hui Gan ate a small bowl of wild duck rice, patted his belly and said, but because of that beautiful face, the vulgar action not only made people feel indecent, but attracted more peach eyes.

"You're eating too much." Liang Min said.

"Little brother and sister are not good this time." Hui Gan muttered, paused, and smiled, "Su Miao is not good." ”

"Why?" Liang Chang asked puzzled.

"What does Your Highness think of these two dishes?" Hui asked with a smile.

"Yes, it's all delicious." Liang Chang thought for a while and replied.

"Who loses and who wins?"

"This ...... It's hard to choose. ”

"Exactly, this cooking competition, although the scoring has its own set of criteria, but the judges will score, more or less with a little personal preference, when grading, there are judges who like and judges who don't like this is normal. What is abnormal is that the judges have the same feelings for the two contestants, so they fall into a stalemate situation where they cannot choose. Hui Gan glanced at all the judges with a dilemma expression, "This situation shows that the strength of the two people is on the same line, not only the strength is on the same line, but even the artistic conception is exactly the same, almost to the same extent, the judges do not feel the difference and gap in it, and the five senses are naturally and harmoniously transitioned when tasting, so they have been in the illusion that the color, flavor, meaning and shape of the two dishes are similar, so it will be difficult to choose." If the strength is the same and the style is very different, it is easy for the judges to judge soberly. ”

"I like Miss Su's craftsmanship very much, and this shepherd's cabbage spring roll is also delicious, but ......" Liang Chang thought for a while, frowned, and said, "Compared with this wild duck vegetable rice, the shepherd's cabbage spring roll is a little thinner." ”

Hui Gan raised his eyebrows, hooked the corners of his lips, and said in a deep voice:

"It's even worse to say that the little brother and sister are already being surpassed by imitations."

The ceremonial officer struck the gong and loudly announced that you would be asked to score the judges!

The frowning judges began to raise their cards one by one to score:

Spring rolls with shepherd's cabbage, five, five, five, five......

Fifteen judges, the Qin'an Division of the King of Chefs once again exploded with a full score, and it was the same person who won this award.

However, Su Miao was not happy.

Wild duck rice, five, five, five, five......

The first group of players in the second game of the four-in-two game is over, with a total score of 75 points to 75 points!

The audience was in an uproar!

Su Miao didn't smile this time, she looked at Changsheng with a flat face.

Changsheng bent his eyebrows and smiled leisurely.

After the game, after getting off the stage, Changsheng walked over with his hands and said with a smile:

"I'm sorry Miss Su, it looks like you're going home after the next game, I should actually let you, but I think you hate that kind of thing, right?"

Su Miao glanced at him, curled her eyebrows, and smiled:

"There were two draws, which is a surprise, and hopefully the next one will not be a draw again." With that, he turned around and left.

"I hate that little man!" Zhao He followed behind Su Miao and said through gritted teeth.

"Mr. Zhao, I heard you." Changsheng said with a grin behind him.

"Just to let you hear!" Zhao He turned his head and said fiercely like a tiger. (To be continued.) )