In the third round of the exhibition match, the atmosphere on the stage was completely different from the previous two games, three people, engrossed in the work in hand, without distractions, as if everyone had an independent world. Pen? Interesting? Pavilion wWw. ｂiquge。 info This kind of scene seems a little weird to outsiders, but it is surprisingly harmonious, the sense of competition seems to have disappeared suddenly, the arena has become much calmer than before, the quiet atmosphere makes the people in the audience involuntarily hold their breath, and for some reason, even the hearts of the spectators began to pound, and the sense of anticipation and excitement skyrocketed, because the direction of the gambling game became restless and slowly calmed down, and people finally began to focus on the game.

It wasn't until the gong sounded and the time for the game came that people woke up after being startled by the sound of the gong.

The three people on the table have already prepared the last dish, and stand calmly in front of the cooking table, without squinting, as if they are not at all interested in what kind of dish their opponent is making.

The guy came to the stage, served the three dishes one by one, and put them on the judges' table.

A three-course meal, and the judges can choose which one to taste first, depending on their preferences.

In this round, the three of them finally brought out their gender characteristics, and finally made the judges feel a little funny, because they came to see the girls' performance competition, and if the style of the male chef has always been similar, it feels no different from usual, and it will not be interesting.

Master Jingming raised his eyebrows, although he was very concerned about the gambling game, but he was still looking forward to eating, and he also liked bright colors, this round of three dishes was very much in line with his appetite, he picked up the chopsticks with great interest, put a roll in his mouth, and his eyes lit up.

It is made of fresh squid, which has been soaked in rice wine, so there is no smell of sea.

The type of squid Xia Jinxuan chose was the big squid, and the head and internal organs of the squid were removed, and the red membrane was torn off, leaving only the squid tube. Make bamboo sunflowers, white fungus, and dried scallops into fine grains, pour them into a large bowl with soaked glutinous rice and corn kernels, stir well, then mix in homemade hoisin sauce and cane sugar, mix thoroughly, fill them into the squid tube, seal in an appropriate amount of broth, and tie the mouth of the squid tube with a bamboo skewer. Brush a thin layer of sauce on the outside of the squid tube, then put it in a steamer to steam, let it cool slightly, slice it with a knife, turn it into a squid roll, and put it on a plate, the color is bright and fragrant.

Because a lot of seafood is used, so this squid corn roll tastes very delicious, bamboo sun, white fungus, dried scallops are high-end goods in Yueliang country, big squid is also very popular with Liangdu people, Liangdu is near the sea, people here are used to eating seafood, Xia Jinxuan used seafood, which is very suitable for all the appetite of the judges of Liangdu people, coupled with the use of high-style ingredients, to meet the rich people's psychology of advocating luxury, Xia Jinxuan's dish was well received after being served.

In addition to being very pleasing in terms of ingredients, Xia Jinxuan's craftsmanship is needless to say, using so much seafood, but there is no strong smell when eating, this is probably the most satisfying seafood dish that people here have ever tasted. Perhaps it is because the soup stock that is finally sealed is unusually clear and mellow, in the process of steaming in the pot, the clear soup is absorbed by the glutinous rice, and each grain of glutinous rice is full of soup, when eating, the teeth bite gently, the abundant soup in the soft glutinous rice will flow out, and the bamboo sunflower, white fungus, squid, and corn in the mouth are perfectly blended together, which not only makes the taste of the whole dish smoother and more delicate, but also makes the taste more mellow and attractive. Delicious and juicy, chewy, smooth and tender, it makes your fingers move when you smell it, and it makes your teeth and cheeks fragrant after eating.

This is a very perfect dish, whether it is the selection of materials, production, appearance, taste, artistic conception or taste are one in a hundred, the person who eats is in a good mood, and will unconsciously start smiling.

If you have to find a fault in this dish, although it may be a bone in the egg, if you have to find a fault in Xia Jinxuan's dish, that is, this dish is very good even if you don't put corn in the squid tube, or if you put old corn in it, it will affect the taste and become a failure, even if you don't have to look at it with a strict eye, corn is also a dispensable thing in this dish.

However, the main ingredient is corn......

Ruan Shuang's corn and shrimp rolls are similar to Xia Jinxuan's squid corn rolls, but the ingredients she uses are not as tall as Xia Jinxuan's, and the only thing that can be called high-quality goods is probably the prawns caught from the open sea, which are large, thick, tough and tender, and have an excellent taste. Remove the head of the prawns, remove the shell and remove the shrimp line, smash them with the back of a knife, mix in rice wine to remove the smell, blanch the diced carrots and corn kernels with boiling water, and mix them with minced meat into the shrimp meat to become filling.

Spread the eggs into egg skins in a pot, cut them into squares, spread the same size of roasted seaweed on top of the egg skin, spread the filling evenly on the seaweed, roll them into rolls starting from the front of the body, seal the mouth, put them in a pot of boiling water with the mouth facing down, steam them, cut them into palatable pieces, and eat them with sauce.

This corn shrimp roll is remarkable, the egg skin is delicate and translucent, the color is fresh and tender, soft and flexible, and it melts in the mouth, it takes a lot of skill to make such a thick and perfect egg skin, which is naturally inseparable from the hard work of the cook, and this egg skin alone is enough to make people impressed. Ruan Shuang's third round of dishes and the first two dishes felt completely out of the same grade, and if you didn't watch it with your own eyes, it would be hard for people to believe that this dish and the first two dishes were actually made by one person.

The egg skin is soft and thin, the seaweed is crispy and fragrant, the shrimp is smooth, the minced meat is soft and tender, and even the corn kernels in it have become fragrant and attractive. Compared with Xia Jinxuan's squid corn rolls, Ruan Shuang's corn and shrimp rolls are more topical, the fragrance of corn fully spreads, penetrating into the seaweed, shrimp meat, minced meat, and egg skin, the faint fragrance is layered on top of each other, step by step, not abrupt. The melt-in-your-mouth softness, the tantalizing aroma of the taste buds, a very mild dish, comes slowly, and the subtlety continues, but it can leave an impressive aftertaste.

The most brilliant part of this dish is not the shrimp roll itself, but its sauce, which is very well matched, very well matched, which is a gorgeous sublimation of this dish from delicious to wonderful.

Even Master Jingming's tongue was no matter how good he was, he didn't taste all the ingredients of this sauce, such as chicken soup, sesame oil, chili oil, seafood juice, pepper, chopped herbs, ginger, garlic, orange juice and other spices, and about a dozen kinds of spices were mixed together to form such a sauce, which was as amber in color and as clear as water.

Because of this sauce, people remembered Ruan Shuang, and the eyes when they looked at her were no longer the contempt and ignorance they had before.

However, people seem to fall in love with the sauce compared to the corn and shrimp rolls, and the attention of everyone is completely on the sauce, and the attention of everyone is completely on the sauce.

People were very interested in the sauce made by Ruan Shuang, and after a long time, they stopped discussing the sauce and turned their heads to look at the third course, which was arguably the strangest of the three dishes, and from the outside, it seemed that this one should not be served on the table of the exhibition match.

"What is this?" Some people couldn't help but make strange noises.

"Meat buns?"

"What's your meat bun like this?"

"Meat burned?"

"Whose house burns like this!"

"It's a burrito, right? Spring cakes? Master Jingming said suspiciously.

Su Miao's third dish was very simple, a round dough with a golden color, in which a meat dish that could not be seen was sandwiched, and it was placed on a plate to form an upside-down arch, in the eyes of Master Jingming, this is the spring cake to eat during the festival.

While wondering if Su Miao was working the game, or if she was finally ready to play a match-fixing, he pinched the ends of the dough and picked it up. When you press your fingers on the ends of the dough, there is a crisp "click" sound, which is the crunch sound that can only be produced by the very fine and crispy dough. Master Jingming was very surprised and stunned, it turned out that this crust was not an ordinary crust, although it looked like the crust of ordinary bread, but in fact, this crust was crispy, and it sounded very pleasant. Gourmets can judge the crispiness of a dish just by its sound, and the crispiness of the pie crust of this dish actually makes Master Jingming's heart itch when he hears it at first glance, and he suddenly becomes a little impatient.

"What is this?" He asked the guy who was serving the food.

"This is Miss Su Miao's golden taco." The guy replied.

"Tacos?" Master Jingming nodded, stared at the corn roll in his hand for a while, came back to his senses, and asked, "Which corn is it?" ”

"It's maize."

"Oh." Master Jingming nodded, the girl probably yelled for trouble, he didn't care, paused, and asked again, "Is the maize in this cake?" ”

"Miss Su said that the dough is made of ground maize into powder, and the maize is in this dough."

"Oh!" Master Jingming nodded sharply, and couldn't help laughing, "Grinding maize to make skin, that's why she can think of such a troublesome method on the spot!" ”

He put the corn roll in his mouth, took a bite, and when his teeth touched the outermost corn crisp, there was almost no force, only a crisp "click", the crispy skin had cracked, landed on the taste buds, and melted into the taste buds in an instant. Immediately afterwards, a rich corn fragrance spread out and filled the mouth, and the beautiful taste almost melted at the same time.

No one thought that the dough made of corn could be so crispy and attractive, the corn dough is completely different from the ordinary dough, the coarse feeling of corn as a multigrain is still retained in it, not as delicate and soft as the white flour dough, the pie crust made with the unique coarse feeling of coarse grain crops is more crispy than the ordinary texture of the crust, when biting with teeth and falling on the tip of the tongue, the soft tip of the tongue is gently scraped by the rough taste, and the just right sense of presence not only will not be boring, but will feel fresh and impressive.

The crunch of teeth on the crust was a heart-pounding sound, and after this crunching sound, people had the feeling that all the crispy food they had eaten before was nothing more than that. Crispy is a texture that can make everyone's heart flutter, but because it may be greasy, many people don't like it very much, but this golden taco doesn't have a greasy texture at all, except for the fresh and novel roughness, it is a heart-pounding crispy. When the lips and teeth discover the crispiness of the tacos, it is followed by a crispy layer, and as you chew, the wonderful texture that coexists with the crunchy sound makes the taster excited.

After this wave of novelty subsides, the next thing is the taste of the meat sauce, slightly sweet, slightly spicy, slightly sour, completely different from the crispy and attractive that slowly spread out before, the taste of the meat sauce is surging with overwhelming momentum, quickly occupying people's five senses, such as a mighty brave army, bound to win, invincible, people's brain is blank, at this moment can only remember the rich and intoxicating taste of beef sauce.

The meat sauce is based on beef, if Ruan Shuang's sauce is a gentleman's heart as clear as water, then Su Miao's sauce is the soul of a heroic and fearless warrior, very strong, very pure, very tempting, can make people forget all the other flavors of temptation. Master Jingming only knew that the sauce contained minced beef, milk flower, wolf peach, shallots, fruit wine, sugar, green beans, and probably other spices such as red pepper and fennel, and he couldn't taste it completely.

And the sauce used is not only one layer, but three layers, which is very dangerous, because too much sauce will lead to messy taste, what is unexpected is that Su Miao has turned the three layers of sauce into the biggest highlight of this dish, the three layers of sauce are increasing layer by layer, step by step, no layer of sauce is abrupt alone, but a layer is lined with a layer, a layer sets off a layer, in the mouth, people with sensitive taste can taste these are three different sauces, the first moment the three sauces are dispersed to infiltrate the taste buds, Each one is unique and enticing, three flavors, surprisingly harmonious, and then in the next second, the three sauces begin to merge and calmly blend into one piece, creating the best, absolutely beautiful taste.

Surrounded by a beautiful sauce is crispy raw chopped lettuce leaves and juicy smoked chicken. The method of smoking chicken is very simple, Su Miao has not changed any tricks on it, the same is to add green onion and ginger soy sauce soju to steam on a steamer, steam until eight ripe and smoke, and finally brush with sesame oil.

Smoked chicken mainly depends on the heat, Su Miao is naturally skilled and precise in mastering the heat, and the smoked chicken is charred on the outside and tender on the inside, soft and juicy. When you take a bite, the gravy slowly overflows and mixes with the delicious sauce, and at this moment, the rich flavor of the corn chicken roll reaches its peak. The crispiness of the pie crust, the richness of the sauce, the freshness of the vegetables, and the tenderness of the chicken are intertwined and fused, turning into a dazzling heat wave that hits the taste buds of the taster wave after wave. (To be continued.) )