Su Miao looked at the half-box of tofu, spit out half a breath, looked up at the sky, and said softly:

"Forget it, you go and take out all the casseroles first, and count how many there are. In addition the soup stock also became, and the fire was removed and filtered with gauze five times. ”

Chen Sheng's face flushed, he put down the tofu in a daze, hung his head, answered "yes" in shame, turned around and went to the cabinet next to the stove to take down all the casseroles, and went to remove the fire.

Su Miao looked at the broken half box of tofu, and stroked her forehead helplessly, a good piece of tofu was all broken in half, and the competition stipulates that you can't waste ingredients, even if you do it badly, you can't throw it away, you have to find a way to round it back, if you don't come back, you will naturally have to deduct points.

She picked up the knife in the knife case, tilted her neck to look at the broken tofu in half for a while, carefully carved a fancy shape with the tip of the knife, and then took the fancy tofu in her hand, which was smaller than the original tofu block, and also used chopsticks to pinch the meat filling in the center of the tofu.

Chen Sheng, who was cleaning up the broth, was taken aback when he watched her deal with the "problem" he left behind in the blink of an eye.

Aftertaste looked at the huge hourglass placed in front of the background board of the stage, and frowned: "The other party's meatballs have been steamed in the pot, and you haven't oiled it yet, so you have to hurry up." ”

Su Miao frowned and replied softly, "Got it." ”

Looking at her, I felt that she had also become a little agitated.

The method of stuffing tofu is not too complicated, but there are too many dishes to be prepared today, and there are only three of them in total, not to mention that only he and Su Miao can come in handy when pinching meat filling. Although those of them who open restaurants are all used by one person for ten people, they do so much. The tofu is still damaged, and it always takes a lot of brains to dispose of it, and to be honest, they are all a little struggling. Su Miao may be regretting choosing this dish that should not have been chosen.

He shut his mouth and stepped aside to continue brewing tofu.

At this moment, only to hear a loud "pop" sound, accompanied by a cry of pain that was suppressed but still reached the ears of others, everyone was shocked, and many people under the stage stood up because of fright.

Su Miao looked over, and the ear on the side of the soup pot that turned out to be boiling soup suddenly broke. Chen Sheng was straining the soup at the time, and when the soup pot was held high, the ear on one side suddenly fell off, and the pot suddenly lost its balance. caused a whole pot of piping hot stock to be poured on Chen Sheng's arm!

Chen Sheng instinctively stretched out his hand to save in a hurry, and the burned area naturally became larger, and his entire forearm was poured with boiling hot soup, which was visible to the naked eye. Dense blisters swelled up on the wrists, which had turned red from the smoke. White. This broth has been boiled for half a day, and the temperature is naturally terrifying, in addition to the smell of hot fat, you can almost smell a half-cooked smell of skin and meat.

The ground was a mess with oil and water, debris was all over the ground, Chen Sheng's body and feet were full of soup stains, his left hand was holding his right arm, and his expression was painful. I kept inhaling the cool air, and the sleeves of my entire forearm were soaked. The fabric was oily and sticky to wrap around the arm, impermeable to the seams.

"Damn, what's going on!" Zhao He exclaimed in surprise and burst into a foul mouth, stepped forward, squatted down and tore open his soaked sleeves, allowing the heat accumulated under the fabric to disperse, and Su Miao poured a scoop of cold water down.

This sudden situation caused an uproar at the scene, and even Tong Ran's side was alarmed, and he frequently looked around.

Master Jiang stepped forward, checked Chen Sheng's injury, and said to Su Miao seriously:

"Miss Su, this guy is too badly burned, I'm afraid he can't continue to compete, there is a doctor who specializes in knife wounds and burns below, let's let him go down and see the doctor."

Su Miao nodded with a solemn expression, although the most important soup stock that had been boiled for a long time was sprinkled, and she had to face the problem of insufficient manpower in the short time left, but this was also a helpless thing, before she was about to speak, Chen Sheng had already stood up, endured the pain, and said to her with bared teeth:

"Chef, I'm fine, it's just a little burn, didn't the sous chef also burn last time, it was more hot than me, I don't care, I can continue to play."

"I hurt my back, you hurt my hands, and besides, you're hotter than me." Authentic aftertaste of the slab.

Chen Sheng was exposed, glanced at him, did not refute him, looked at Su Miao, and continued to plead:

"Chef, I'm really fine, it's just a few blisters, which of us who rely on cooking and eating hasn't been scalded, so it doesn't matter."

"I also rely on cooking to eat, I don't know if I don't care? Let's go down to see the doctor, I'm afraid that I won't be able to play anymore if I'm injured like this, so you can apply the medicine and go back to rest. Su Miao said in a calm tone.

"Chef!"

"Go back! I don't care about the King Chef Competition, but Su Ji can't be one less who is good at using knives, and my Su Ji Pinxian Building still wants to open for a long time!" Su Miao looked at him and said sternly.

"I ......" Chen Sheng wanted to say more, but she had to be silenced in her commanding eyes, answered with a "yes", and walked away with her head hanging down with her head hanging down while holding her injured arm.

Master Jiang has already arranged for a guy to come over to accompany and lead the way, and another guy has come to clean up the mess on the ground, under the stage, Su Xian frowned, and ordered:

"Clerical, go over and take a look."

The clerk was stunned, answered with a "yes", got up and left the stands, and walked towards Chen Sheng.

Su Yan, who was passing by the stage after grooming, witnessed the whole process, and at the same time as Chen Sheng stepped off the stage, he ran up at a trot, and said anxiously:

"Second sister, I'm here to help!"

"Without what you can help, go down." Su Miao ordered lightly and solemnly.

"Second sister!" Su Yan frowned, unwilling to twist the candy.

"Go down!" Su Miao ordered strongly.

Su Yan's face was full of displeasure, and when he saw this, he patted him on the shoulder, and said softly:

"Be obedient, don't make trouble for your second sister!"

Su Yan slapped his hand away angrily, glared at him angrily, obviously transferring the anger to him, turned around, and ran away.

"Master Jiang," Su Miao turned her head, holding the broken half of the ear in her hand, and said with a tense face, "All the utensils are provided by your competition, even if you use no more force, the ears of the soup pot will not be able to be cut off by yourself, whether it is man-made or the quality of the pot provided by you is not up to par." Whoever hurt me, at least give me an explanation, right? She said. Pi smiled and tugged at the corners of his lips.

This girl usually smiles, and her face is really a little scary, Master Jiang smiled and said:

"It's natural, girl, rest assured."

Su Miao nodded, turned around, and looked at the big hourglass in front of the background board. Glancing at the tofu that was still a lot of unstuffed meat, he asked in a condensed voice:

"It's okay for you to come for the rest, right?"

Aftertaste nodded: "No problem." ”

Su Miao nodded, and walked to the soup boiler at the same time. Su Sheng commanded: "Uncle Zhao, make soup with me!" ”

"Yes, chef." Although he felt that the remaining time was not enough to cook the exquisite soup, Zhao He still responded without objection. Come to her.

Su Miao asked him to bring all the remaining chicken, duck and fish meat on the ingredient table. These are unlimited anyway. She dismantled and skinned all the chicken, duck and fish, dismantled the bones and divided the meat according to her way, and put several kinds of meat into a soup pot in a combination form, and slowly heated it with cold water.

Then wash the fatty meat and cut it into thin slices, stir-fry it with the green onion and ginger for a while, rush into the boiling mountain spring water, wait for the boiling water to boil over the high heat, pour in the cooking wine, cover and simmer for a quarter of an hour. Remove the meat slices and condiments and settle them slightly. Pour all the broth into the previously boiled broth.

Next, pour in the milky white auxiliary soup, the auxiliary soup is made of poached eggs, fry them into poached eggs in a hot pan with cold oil, wait for the poached eggs to be fried tender, change to low heat and wait for the oil temperature to decrease, pour in the boiling well water, put the mushrooms on high heat and boil for a few minutes, the soup will become milky white, after decanting the accessories, pour the milky white soup into the soup pot.

As the soup was heated, foam began to emerge, and Su Miao picked up the spoon and began to patiently skim the foam. When all the foam is skimmed off, add shallots, carrots, garlic, cinnamon leaves, parsley, cloves, thyme, change to low heat, and open the lid half-open, leaving a gap of about two centimeters, so that the steam can be dispersed and will not form condensation.

After doing all this, Su Miao asked Zhao He to look at the pot and went to help Huiwei stuffed tofu herself.

After all the tofu is filled with meat filling, heat the stir-fried wok over medium heat, put the stuffed tofu on the stir-fried wok one by one and fry it until golden brown, take it out and put it into the clay pot, at this time the boiled broth has begun to exude an indescribable delicious taste, Zhao He will filter the boiled stock with gauze, then pour it into the clay pot, mix the spices thoroughly, sprinkle in a small amount of Danqu, and choose to simmer over low heat.

Until the tofu is cooked through, remove the heat, sprinkle chopped green onions, coriander and minced fish on top, cover and simmer for a while, serve on a plate, and hook a thin layer of sauce.

This time was pinched very accurately, the two groups of players almost completed it at the same time, after the dishes made by Tong Ran were served, Su Miao's side also completed the last plating, and the guys lined up on the stage and served Su Miao's fifty plates of tofu.

While most of the dishes were distributed to the VIP seats and the front row audience, sixteen plates of tofu were served to the judging table in turn.

Tofu first scene, Qingjiang stuffed tofu VS hidden pearls in the snow!

Stuffed tofu, "stuffed" is a verb here, it means "implanted with minced meat", and this dish means "tofu with minced meat".

The source of stuffed tofu is said to be invented according to the dumplings of the Central Plains people, because the Central Plains people like to eat dumplings, but there is a group of people who fled to the barren land with very little wheat production because they want to avoid the disaster of war, in order to alleviate homesickness, those people invented the use of tofu instead of flour, and stuffed the meat filling into the tofu, as if the flour was wrapped in the meat filling, because of its delicious taste, it became a famous dish.

Although there is such a origin, but in the eyes of the people of Yueliang who do not know this history, this is a dish with a very strong local flavor, although the handicraft of stuffing tofu is very complicated, and Su Miao has also put a lot of effort into plating, but tofu with meat filling, is not the most common way to eat in farmers, especially Yueliang itself has a home-cooked dish that almost every family will make, two pieces of tofu are steamed on the drawer with stirred meat filling, in terms of appearance, it is similar to this dish.

Many people were disappointed by this, because compared to Tong Ran's spring and white snow, Su Miao suddenly became a Riba person.

The glutinous rice tofu balls made by Tong Ran are very beautiful in appearance, the fragrant glutinous rice is evenly wrapped on the elastic meatballs, with a faint lotus leaf aroma, exquisitely clear, round and jade, this dish was also given a particularly stupid name by him - hidden pearls in the snow.

"It's still a pearl hidden in the snow, isn't it just a glutinous rice tofu ball!" Su Miao pursed her lips disdainfully, "If you want to win in the name, it's not a good job at all, if I seriously spell his name, the name I choose will definitely have a better presence than him!" ”

"What? Just 'Qingjiang stuffed tofu'? Aftertaste asked coolly.

"Not really! More present than this, Su Miao stuffed tofu! She replied solemnly.

“…… Scold. After a burst of crying and laughing, I really laughed out loud.

Delicate and quite stylish, and the maker is very good at selling the style of glutinous rice tofu balls as soon as they are served on the table, people are yearning for high style, in front of the local flavor of Qingjiang stuffed tofu and delicate and delicate snow pearls, almost everyone chooses to stretch chopsticks to the snow pearls first.

Glutinous rice tofu balls give full play to the characteristics of tofu that can absorb oil, and the delicate and tender tofu is completely wiped out after being stirred with the fine pork belly filling, and the mellow flavor of the meat filling is replaced by it. The fat in the pork belly is absorbed by the tofu, only the original gravy essence is retained, and it is wrapped by sticky glutinous rice, the strong fragrance of oil, the light fragrance of tofu, and the fragrance of glutinous rice, the three fragrances are mixed together, smooth and harmonious.

Harmoniously blended together, and sublimated to an extreme by the heat of steaming, a bite, glutinous rice sticky, soft and fragrant, although the tofu has been mixed with the meat filling, but the sense of presence is still strong, eliminating the fishy and astringent not easy to taste and other bad characteristics, only retaining its own soft and delicate smoothness.

At the same time, the tender tofu also contains a touch of tantalizing taste buds, this fragrance is light and mellow, fragrant and rich, and touching. The meat filling is fat but not greasy, fragrant and juicy, and there is a touch of lotus leaf fragrance on the surface of the meatballs, and the taste experience brought by this combination is perfect.

After Zhu Xishi ate one, her pretty face flushed, she looked at Tong Ran with shame, and praised it loudly in a delicate voice:

"Tong Gongzi, it's really good that the slave family's tofu is made by you, the tofu made by the slave family can be cooked so deliciously by the slave family, the slave family is so happy!"

Tong Ran smiled back.

The stage sighed speechlessly, he couldn't stand this stupid girl the most.

"You idiot." Su Miao said suddenly.

"Huh?" Is she talking about him?

"Your face is obviously better than Tong Ran, why is he more showy than you?" Su Miao looked at him and said in an incredible tone.

"You woman is too much, in order to win the game, you actually forced yourself to scratch your head and show off your amorous feelings, don't you feel ashamed to make such a request?" The aftertaste is on fire, and he said with a black face.

Su Miao looked at him for a while, and said, "Words are really scarce!" "Head twist.

I'm not mad at you yet!

The aftertaste of the face is darker. (To be continued.) )