The judges were tasting the dumplings to prepare for the score, and the fence at the end opened an opening, and a few guys lined up the steamers on the long table at the entrance, and invited the people in the front row to come in and taste them in turn. Another guy brought the dumplings of various colors on the plate to the VIP seats, and invited the VIPs who bought tickets to taste them one by one, and for a while the VIP seats and the entrance to the fence were still lively around the competition platform.

Lin Yan and Su Chan sat together, but they were lucky to eat the tasting and were very happy.

Liang Min sat diagonally opposite Lin Yan, hiding his breath and looking at her quietly from behind. She had never laughed so happily when she was in Liangdu, and even if she could, she was full of sorrow when she laughed. What he knew, he actually knew that she didn't live happily after marrying him, the pressure from all sides, the disgust from her mother-in-law made her torture, and her husband was away from home all the year round because of government affairs, since marrying into the Rui Wangfu, she lived a very depressed life. It's not that he doesn't know this, but he pretends not to see it, because he doesn't want to let go of her but doesn't know how to get rid of her depression, so although he knows her heart, the only thing he can do is ignore it.

So one day, Lin Yan completely collapsed.

Even if time goes back, Liang Min still doesn't know what to do, he only knows that he won't let go, he only knows that he must keep her by his side, as for how to keep her, as for how to solve the conflicts accumulated in the past in the future after keeping her, he has no clue at all.

He felt a piercing heart, but his strength was insufficient, and his anxiety was even stronger.

Lin Yan had already sensed his gaze, and the smile that had just eaten something was instantly stiffened. She didn't look at him, but she could feel his anxiety from so far away, and she lowered her eyes deeply. There was also a complicated confusion in her heart, and she pursed her lips.

On the stage, it was finally Acacia Green's turn to serve the food, Acacia Green clenched the veil, subconsciously glanced at Su Miao, and then stared directly at the judges' seat.

The dumplings made of acacia green are also a little special, jade white jade dumplings. Choose crispy lettuce, chop the mushrooms, fungus, and steamed taro together, and pour in the pork filling. Add eggs, fresh soy sauce and rice wine to make a filling. After the lettuce is blanched in hot water, the minced meat is wrapped in lettuce, steamed in the pot, and served with sauce after it comes out of the pot.

Blanched lettuce is translucent. The emerald green and snow-white leaves are softened by the scalding. The colors are more and more seductively connected, and the leaves are transparent and thin, and they can be broken by blowing.

When you take a bite of the lettuce, even if the lettuce is scald, it is still crispy, and when you bite into it, you can hear the crispy leaves make a subtle "click" sound when they are bitten. The lettuce does not smell fishy or soaked in earth, but has a hint of sweetness. Sweet greens melt in your mouth with a juicy meat filling. Far from erasing the natural freshness of the jade white jade dumplings, the sauce with outstanding taste has made it even fresher. The leaves of lettuce contain water. In the process of chewing, the tender green of lettuce and the thick of pork are entangled, the juice of lettuce and the fat in the pork are perfectly integrated, crispy with mellow, fragrant with sweet, not oily or greasy, fragrant and fragrant.

This dumpling is very popular with the women here, the vegetables and meat are harmoniously combined, and the skin is not greasy to eat with leafy vegetables, and it is more refreshing.

The male judges didn't buy it, and the unique crispy and raw texture of lettuce seemed to them more like feeding rabbits.

What's more, this jade white jade dumpling of Acacia Green, although it is wrapped in lettuce, showing a translucent color of blue and white, but because the color of the filling is slightly dark after steaming, the dark tone of the filling is lined with green and white transparent lettuce, and it feels not so beautiful, which is probably what Acacia Green did not expect. Stuffed with vegetable leaves, the shape of the final wrap is usually a roll or a ball, and the balls wrapped in acacia green are placed on the green glazed plate, which looks not very eye-catching.

Acacia Green sensed that something was wrong after scanning the judges' reactions, and although he still maintained his arrogant style, the handkerchief in his hand was clenched. After the finished product was made, she didn't feel very good, she originally wanted to win with her mind, but now it is self-defeating, and she blames Chang Qi for scalding the lettuce for too long.

Chang Qi thought that there was no problem with his blanching time, but he always felt that there was a problem with the eldest lady's creativity, but he didn't dare to speak.

Tong Ran's works are very surprising and special, both in terms of materials and methods.

He was the only contestant in the audience to use this method of boiling.

His dumplings are fried first and then boiled, and he is superior to the method of frying alone. Because everyone knows that fried dumplings can only be eaten when they are hot when they are out of the pot to eat the crispy outside of the fried dumplings and tender on the inside, but so many contestants, the dumplings have to be eaten one by one, and the judges have to eat them one by one, and the time has been delayed.

Although Tong Ran first used the frying method, then changed to boiling, although the spring has been warm, the climate is still a little dry, at this time to eat a little soup with a little body, body and mind feel comfortable. In addition, ordinary dumplings are generally cooked, and the way he cooks them is also very close to the feeling of ordinary dumplings, which not only better interprets the theme, but also leaves a deep impression.

"He's a ghost!" Su Miao twisted her face and said.

"It's a clever idea." Aftertaste raised his eyebrows and said lightly.

Su Miao snorted.

The soup dumplings are full of gold and jade, take the fresh pork foreleg meat and chop it into minced meat, put it in a container, add salt, sugar, fresh soy sauce, pepper, green onion and ginger and stir, add water in stages, beat in the same direction until the glue is strong, pour in the appropriate amount of starch, and stir evenly again according to the same method.

Although it is not uncommon to use pork leg meat to make stuffing, but the filling he mixed is undoubtedly the best in the audience, use a meat chopping knife to chop the meat filling, the minced meat filling is actually more like meat grains, if the size of the meat particles is not uniform enough, the meat particles have a knife, the taste is very bad, and it affects people's appetite. However, the meat filling made by Tong Ran is doughy but not thick. Fine but not greasy, especially after frying, it retains the freshness of the meat. I inhaled the water of the soup again, not dry, not oily, not firewood, everything was just right.

The dough is definitely a big feature, and it is also the only one in the audience, egg dough, without adding any other ingredients. It's made entirely of eggs.

Pour the egg mixture into a small pot and spread it into a thin egg skin, put the meat filling in the middle of the egg skin when the egg skin is formed, and quickly fold it in half to form an ear shape. Remove from the pan immediately after the edges are tightly glued.

It's not over yet, because Tong Ran is making soup dumplings this time.

Add fungus and bamboo shoot slices to the broth, add salt, soy sauce, starch, and balsamic vinegar to taste, and then pour the flavored broth into a small soup bowl with egg dumplings. Sprinkle with chopped green onions and coriander.

The only person in the audience who cooked dumplings. The fragrant broth is blanched with chopped green onions and coriander, giving off a very fresh fragrance, and the skin of the egg dumplings is soaked in a little water in the soup, but it does not loosen or soften, but looks more and more slippery and soft, shiny and moisturized.

When you take a bite of the rich soup, the egg skin is soft and tough, and the egg is completely fishy. Although it was fried over a low heat, it was just right because of the heat and time. There is no feeling of hardness at all.

The egg skin is so soft that it seems to flow between the lips and teeth, and the fragrance is slightly sweet, tender and delicate, as if it will melt away at the slightest touch. The moment the thin egg skin melts in the mouth, the juicy filling rushes out, with a slight heat, giving a strong impact to the taste buds. The freshness of the broth, the tenderness of the egg skin, the mellow filling, from light to strong, from shallow to deep, harmonious but distinct taste, layered and tempting, so delicious that you want to swallow your tongue.

The judges nodded frequently, and even drank all the soup.

Tong Ran on the stage spread the folding fan in his hand, swaying gracefully, causing the eyes of the women in the audience to burst into peach hearts, and a few of them couldn't help but scream out, such a beautiful boy who is good-looking and can cook must marry home!

"This kid is still like this!" Under the stage, Hui Gan lazily held his cheeks and hummed.

Liang Min glanced at him: Who can compare to you!

On the stage, Su Miao glared at Tong Ran, flattened her mouth, and then it was her turn, Tong Ran, who was scratching her head and posing, was simply stealing her limelight!

Su Miao is also the only one in the audience, she is the only one who uses winter melon to make dumpling skin, and of course the only one who makes soup dumplings.

On the plain dark flower porcelain plate, six crystal clear dumplings are sprinkled with emerald green green onions, with meticulous workmanship and exquisite craftsmanship. The thin skin of a cicada's wings is translucent, giving it the feeling of crystal skin, and if you don't look closely, you think it's made of crystal skin. The filling is faintly visible on the clear skin, especially the shrimp with a bright orange-red glow, which clearly peeks out from the skin, and looks very attractive. A little soup is poured over the dumplings, and they become more and more transparent and shiny.

With its green onions, tender rind, firm filling, and delicate appearance, this is undoubtedly the most chic, delicate and adorable plate of all dumplings.

Pick one up and put it in your mouth, you can't eat this is a winter melon, the only thing that remains in the skin is only a trace of the fresh taste of the melon fruit, which is smooth and crisp, so thin that it seems to disappear when rubbed on the tip of the tongue. With a gentle bite of the teeth, the fragrant soup flows out warmly and freely, quietly spreading between the lips and teeth, and the rich and delicious flavor of the filling quickly fills the mouth at this time, and the rich aroma rushes to the nose, making people feel that the whole person melts with the flow of the soup.

Very few people will pour soup into the dumplings, especially the winter melon without the slightest stickiness is still used in the skin, you must add just the right meat jelly, a little less will not work, a little more soup flow dumplings will collapse, and the aftertaste is still very good in mastering the dosage.

Crystal soup dumplings, exquisite and chic, melt in the mouth, fragrant and intoxicating. (To be continued......)

PS: Thank you Hangu Yibing and listening to the wind to discuss Da Changjin's cabbage dumplings for giving me inspiration, although I was embarrassed to learn Da Changjin, so I ended up using lettuce.

Thank you Ah Huan Tong for carrying the egg dumplings, you are so witty, I don't even remember if you don't say it.

Clear Sky ink-colored children's shoes said meat swallows, although I always thought that meat swallows were wontons...... Well, I'll admit it, I actually forgot that there was such a thing as a meat swallow at all

All in all, thank you very much!

Also, thank you very much for the reward of Jiangnan Xibei children's shoes!