When it was time to serve the food, Wan Guoan hurriedly put down the bowl with the sauce, and a guy on each side of the stage picked up the prepared dishes on a large tray and sent them to the judges' bench.

The contestants stood behind their respective stoves and looked at the judges' seats, waiting for the judges to score.

Wan Guoan didn't expect Su Miao to use the method of dividing meals and serving them, so he glanced at Su Miao more.

There are no explicit rules on how to put it on the plate, anyway, even if a plate is served, the judges will be finished with one person and one chopstick, and the ginger belly slices made by Wan Guoan are only good on the whole plate, and if they are divided into eight plates, they will be inferior, Su Miao thinks that only by serving them separately can they make their dishes look more exquisite, so they are divided into parts.

"Will you put too much minced garlic?" Su Miao tilted her head and quietly asked the aftertaste standing beside her.

"Those garlic are produced in the Jing'an area, the taste is very light, and it is not fresh, so I am afraid that the taste will not be enough if I don't put more of it." Aftertaste replied softly.

Su Miao couldn't help but glance at him, he really knew a lot about the origin and year of the ingredients, although she knew that he had such an ability, he rarely came out, he didn't want to come out as if he had sealed that ability, she naturally didn't want to ask him to come out, she didn't expect him to unblock his ability in the regional trials, and he didn't know what he figured out.

When choosing ingredients, Wan Guoan got the priority, and it was Su Miao's turn to take the lead in tasting and scoring.

There were eight people sitting at the round table under the parasol, namely Wu Zhizhou from Suzhou, He Yuanwai who was in the wood business, Xia Chang, who was also a member of the restaurant club in Shancheng Cuisine, Li who opened a bun shop, Sun Juren, who taught at Baimao Academy, Mrs. Chen, who opened a tofu workshop, Jiang's mother who worked in the back kitchen of Baihualou, the first flower building in Suzhou, and Ge Yuan, who was a broker business, these people were either in the catering business or very picky with their tongues. Although there are people from all walks of life, they all have one thing in common, and that is that they love good food. I have a lot of experience in tasting.

Eight snow-white porcelain plates containing eight garlic loofahs and shrimp cups were placed in front of the eight judges, the emerald green loofahs are cup-shaped, standing upright in the white porcelain square plates, bright and dripping, and the opening at the top is delicately carved with a thin knife to create a circle of patterns. The crisp and fragrant loofah cup is filled with juicy red and white shrimp balls, and the fatty shrimp meat stands in the loofah cup, revealing a small section of festive red shrimp tails. It contrasts with the emerald green of the loofah. Surrounded by a circle of white minced garlic, the spiciness of the garlic blends with the spiciness of the red pepper, giving off an enticing aroma. Although the aroma is strong but not pungent, it is sweet and refreshing, thick and even. The loofah is crispy and tender, and the shrimp are luscious. Garlic is spicy. The red pepper is fragrant and hemp, lined with a fine powder that is transparent and tendonous, not only has the elegant beauty of watercolor landscape painting, but also the fragrance and spicy and the unique sweetness and freshness of shrimp meat are intertwined and will make people can't help but think of the wild fun of fishing in the wind on the riverside of the forest.

"The amount of minced garlic is just right." Wu Zhizhou held half a loofah cup and chewed it with his eyes closed for a while, "Although the spicy taste is flushing." But it won't be boring, and when I first watched it, I thought it was too rush to eat garlic early in the morning. I didn't expect the garlic and chili flavors to be just right, and this spicy taste made people a little appetizing. ”

"The heat and steaming time are just right, and after steaming for a while, this loofah will not be so crisp and green. The women also felt that this taste was just right, and the taste of garlic had already entered the loofah, so the loofah tasted not dull. "Mother Jiang has been working in the back kitchen of Baihualou for 20 years, although Baihualou is not a restaurant, the dishes of Baihualou are not inferior to the big restaurant, like other women, she likes light vegetables very much, and the crisp and tender taste of the loofah makes her very satisfied.

"The emerald green of the loofah is matched with the red and white of the shrimp, for some reason, seeing this color, the grass people will always remember that they lived in the forest at the foot of the mountain outside the city when they were young, the emerald green trees, not far away is a small river, there are many shrimp in the river, and the shrimp caught at that time are as red and white as this shrimp after steaming." Sun Juren said with a slight hint of nostalgia.

"Benguan and Mr. Sun used to live outside the city, and Benguan also fished for shrimp by the river like Mr. Sun when he was a child. Wu Zhizhou laughed.

Sun Juren laughed along.

Xia Chang finished eating the vermicelli used as a side dish, wiped his mouth, and said with a smile:

"It's a good dish, it's not complicated, but it's cleverly matched. The taste is also good, this season and this hour, such a plate of bright and bright dishes that can be eaten lightly but can whet the appetite, the little girl has spent some brains. ”

Mrs. Chen nodded in agreement and said with a smile: "Indeed, in the crisp morning of the bright spring season, there is this refreshing dish that looks bright and eats refreshing dishes, and the girl's mind is ingenious." ”

Compared with this garlic loofah shrimp cup, the ginger belly slices are much more complicated, at least it takes a lot of work to clean up the pork belly and massage the pork belly. Ginger belly slices are Wan Guoan's specialty dish, but because of the brightly colored garlic loofah cup in front, this dish is difficult to win in appearance, even if it is put together in a flower shape, the color is too dark, and the visual impact of red and green with snow white is slightly inferior.

Wu Zhizhou put a belly slice in his mouth, and tasted it for a moment with his eyes closed. The loofah cup is made of minced garlic, and the belly slices are made of minced ginger, garlic and ginger are both very spicy seasonings, but there is already a garlic with red pepper in front of it......

"When I went to Hezhou to deal with official business before, I ate Lao Wan's ginger belly slices once, and this time I lost my level."

"The heat is not enough, I'm afraid I'm not used to the stove here in Suzhou." Jiang's mother said with a smile.

"I knew that I was going to come to Suzhou to compete, but at this time I couldn't say that I was not used to it, in my opinion, Wan Guoan patronized and scolded his apprentices, and the heat was not good, and it was a bit opportunistic to make a specialty dish that everyone else knew about the competition." Shopkeeper Li grinned and said that he was very dissatisfied with the taste of ginger belly slices.

"Although the garlic loofah cup is very coincidental, but when it comes to the method, it is indeed not as fine as the ginger belly slices, if the heat of the ginger belly slices is well mastered, it is really hard to say who loses and who wins." Xia Chang said with a smile, but unfortunately now it seems that the pork belly that has not grasped the taste is inferior.

The results of the competition are scored by the judges, and the scores are one to three points, and the winners and losers are calculated as the sum of the scores.

Garlic loofah shrimp cup, Wu Zhizhou, He Yuanwai, Sun Juren, Li Shopkeeper, and Mrs. Chen all scored three points, Xia Chang and Jiang's mother gave two points, and Ge Yuanwai gave one point, a total of twenty points.

Ginger belly slices, Sun Xiucai, Mrs. Chen, and Jiang's mother all gave three points, and Wu Zhizhou, He Yuanwai, Ge Yuanwai, Li Shopkeeper, and Xia Chang all gave two points, a total of 19 points.

In the first round, Su Miao narrowly won by one point!

There was an uproar in the audience, and people in the industry were surprised that Wan Guoan is also a famous chef in Qin'an Province, and he lost by one point to a young and unknown little girl, which is incredible!

The outsiders who were watching were surprised that Wan Guoan's experience in terms of age must be richer than that of a little girl who has not yet reached twenty, not to mention that an old man loses to a girl, what a shame!

"Su Ji's girl actually defeated Wan Guoan!" In the VIP seat, Tong Zhengsi was very surprised.

Tong Ran, who was sitting next to him, shook the folding fan lightly, as if he was smiling, and glanced at Changsheng, who was casually whistling with his hands behind his head on the other stage, the gap of eight points, Ye Tian of Jingyang Building had lost all his face, and he was afraid that his self-esteem had been poked at this time!

Wan Guoan didn't expect that he would lose, although he knew that the taste of the pork belly he made might not be too good, but he never thought that his experienced and outstanding skills would lose to a little girl who was not serious at all in his specialty dish. He thinks that Su Miao's swaying, unhurried, and laid-back expression on the stage is a blasphemy against the industry, and he is even more angry when he loses to such a person, and his wrinkled old face is more ugly than before!

However, the game will continue, the game situation is that Su Miao is temporarily ahead, the auspicious gong is sounded, and the second game officially begins!

Su Miao is still confident in the second round, even more confident than when she made the first dish. Before, she grabbed oranges and ducks, oranges are big enough, ducks are fresh, although oranges are not very sweet, but they are enough for cooking. Orange duck is a famous dish for the state banquet, it is better than the strange dish made by Wan Guoan with taro and pigeons on the other side, she asked about the aftertaste, and even the aftertaste does not know what Wan Guoan is going to do, the combination of taro and pigeon, how to think about it is a little strange.

The orange duck method is very time-consuming, as early as waiting for the first round of results, Su Miao has already sorted out the process, and as soon as the auspicious gong strikes, she starts to get busy.

Aftertaste: Cool the duck meat in a pot under water, slowly heat it with fire, and the impurities gradually float to the surface, wait for the water to completely boil, take out the duck meat and clean it, put it in boiling water and stew it over medium heat. Originally, it was supposed to use low heat, but the time for a dish was only fifty minutes, and the remaining ten minutes had to be reviewed and scored, so it was definitely too late to use low heat, so you could only use medium heat. When stewing duck meat, green onion and ginger should be added, but the green onion and ginger were snatched by Wan Guoan, but fortunately, there is still rice wine and ingredients.

Zhao He was busy cutting the horseshoe into cubes, and Su Miao took Chen Sheng to deal with the basket of oranges, carved zigzags on two-thirds of the oranges, took off the orange peel on it, and dug out the orange flesh with a knife. Because this process is very labor-intensive, Huiwei and Zhao He also came to help after they were busy with the work at hand.

Su Miao calculated the time to let the duck meat simmer for as long as possible, then poured the duck soup into the pot, added the squeezed orange juice, sugar and soy sauce, and thickened it with water starch, and the sauce should be pulled up like a thread. Then put the duck, water chestnut and orange meat into the pot, simmer over medium heat for two minutes, put it into the carved orange shell, put the orange shell of the duck meat on the steamer and steam for two minutes, so that the aroma of the duck meat and the sweetness of the orange are completely integrated.

At the last moment, when the gong sounded, all the oranges were placed on the porcelain plate, but fortunately it was just in time!

Su Miao breathed a sigh of relief. (To be continued......)

PS: Thank you for the reward of Jiangnan Xibei children's shoes! (づ￣3￣)づ╭~