After choosing the ingredients, both parties stand in front of their own stove with the ingredients in their hands, and the cooking begins!

The preliminary round is theoretically five hours, but in fact, each dish must be tasted and scored by the judges, and after the five dishes are done, whoever wins the most rounds will be the winner. Therefore, the actual time is very tight, and it is completely impossible to make complex dishes, and if you cut corners due to lack of time, the effect of making a complex dish is not as good as that of a simple dish made with all your might. But this dish should not be too simple, how to find a balance between simplicity and complexity, how to make the most exquisite and eye-catching dishes as possible in a limited time, the choice of dishes is also a test for chefs.

To taste a dish, pay attention to the color, flavor, and shape. Color refers to the color of the dish, whether it is bright or elegant and clear, first of all, it must be attractive in terms of color; The second is incense, which refers to the fragrance of the dish, and the fragrance that can arouse people's appetite is also a key while the attractive color of the dish catches the eye. The sense of smell is the longest-preserved feeling in human memory, and the unforgettable aroma of vegetables will be deeply engraved in the memory, like an imprint, which will last for a long time.

Taste refers to the natural taste, which is both the essence of a dish and the basis of a dish, if a dish can not even the taste of the diner to be pleasantly captured, it cannot be counted as a dish at all, at most it is a plate of feed to feed people; Shape refers to the appearance of the dish, including the presentation and overall shape, and in a broad sense, it also includes what kind of utensils can be used to more perfectly set off the artistic conception of a dish, which requires the chef to have his own aesthetics. As a chef. It is not enough to only make delicious food, but also to have the ability to discover beauty, taste beauty, and create beauty; Meaning, of course, refers to artistic conception, which is sublimated from color and form. Any wonderful thing will appear superficial if it is only superficial, so the deep connotation and heritage are also important; The last one is raising, which is more valued in Chinese catering, it is said that it is a food supplement, to nourish people with food, and to say that the small point refers to the balanced nutrition and reasonable matching. If it is larger, it can also be linked to a mysterious and special medicinal diet.

Su Miao is not very good at the last one, she is very good at using medicinal materials flexibly, but the first five are firmly in her heart since the beginning of the industry.

Wan Guoan's apprentice Ma Kang has already begun to rub the pork belly with ginger dregs. Huiwei glanced at it and whispered to Su Miao:

"The first dish they are going to make is probably ginger belly slices."

Su Miao nodded: "Let's have a fresh and refined first course." ”

instructed Chen Sheng to wash the loofah, use a knife to dig out a part of the gourd to make a loofah cup, and then carve a circle of lace back and forth on the top of the loofah cup. The shrimp that Su Miao grabbed this time was very good. Big. It's also fresh. For a plate of shrimp, first cut off the shrimp head, pick the sand line, peel the shell of the shrimp and keep a small section of the end of the tail, then cut a small hole in the back of the shrimp, stuff the shrimp tail into the hole and go around to expose the tail to make shrimp balls. Take the carved loofah cup, stuff the shrimp balls into the loofah cup, and leave the shrimp tails. Let the shrimp tail stand up.

On the other end, Zhao He has already soaked in fans. Start chopping the minced garlic and red pepper.

Su Miao calmly lit a fire and was blowing slowly. The difference between cooking with wood is that the firewood needs to be burned for a while before the fire can stabilize the fire, and the fire must be stable before the cooking can begin, and the unstable fire will have a great impact on the taste of the dish.

took the time to take a look at Wan Guoan and the others who were still scrubbing and cleaning up the pork belly on the other side, and Wan Guoan's little apprentice Xu Tai was also lighting a fire. According to the aftertaste, the Hezhou area where Wan Guoan lives is accustomed to using large stoves, while the Suzhou side uses small stoves. The organizer of today's competition is a small stove built according to the rules of Suzhou, Wan Guoan and they are very uncomfortable, Xu Tai raised the black smoke from the fire, choking the people around him and coughing. Wan Guoan, who was cleaning up the pork belly, was already in a bad mood, because the apprentice's clumsiness was even more hideous, and he scolded Xu Tai fiercely, scolding Xu Tai so much that he shrank his neck.

The pork belly is not easy to clean up, and it is necessary to wash it repeatedly after rubbing it with ginger residue until there is no mucus on the surface, and then put it in a pot of cold water and wait for the water to boil until the surface solidifies, take it out and wash it, and then remove the oil, white tendons and impurities on it. Pork belly is the stomach of pigs, because it is the internal organs that store and digest food, pork belly has a very special smell, very fishy, in order to remove this fishy smell, it must be boiled with green onions, ginger, pepper and salt, at least for two quarters of an hour. Even so, the smell that penetrates deep into the skin may not be completely removed.

Wan Guoan lives in the western part of Qin'an Province, and the people in that place are good at making pig offal, and she secretly breathed a sigh of relief when she told Su Miao when she was choosing ingredients just now, but fortunately Wan Guoan picked up the pork belly, if it was left to her, she really didn't know what to do.

If the dish is completed too early, it is not yet time to serve, and you can only watch your prepared dish cool down little by little, lose the taste and loosen the shape. On the other hand, if the time drags on for too long, and the dish is not finished by the time it is served, it will be counted as a loss.

After estimating the time, feeling that the fire in the stove was already burning sufficiently, Su Miao added oil to the wok, poured in the chopped fine garlic and stir-fried it to create a fragrance. The salt was snatched away by Wan Guoan, and she could only put a little soy sauce and sugar to taste. Then fill the fried garlic into the loofah cup stuffed with shrimp balls, filling all the gaps. Take a small bowl, put in the minced red pepper, add a little soy sauce, sugar, garlic paste and a little sesame oil, mix well, together with the loofah cup, wait for the water in the steamer to boil, steam for four minutes, and simmer for another minute.

Wan Guoan's side had already cooked the pork belly, and when Ma Kang hurriedly withdrew the fire and fished the pork belly out of the pot to rinse it, Su Miao's eyes flashed, and at the same time, he only heard Wan Guoan shouting angrily:

"Little rabbit, who asked you to take it out, put it back quickly, that one has to be cooled in the pot naturally!"

After the pork belly used to make zuò cold dishes is boiled in green onion and ginger water, it must be turned off and placed in a pot to cool naturally, firstly, so that the temperature will slowly drop down, so as not to affect the taste of the skin and meat due to the stimulation of one hot and one cold; Second, in the process of gradually cooling down, there is a slow absorption of the soup to achieve the purpose of removing the fishy taste. Like Ma Kang, the pork belly is immediately removed from the hot soup after turning off the heat and rinsed, which affects the texture and taste very much.

Ma Kang was taken aback by Wan Guoan's heavy drinking, and subconsciously shrunk his neck, but did not put down the pork belly, but frowned with a bitter face and said:

"Master, the apprentice also knows, but time is running out, you see that there is less than half an hour left before the food is served, and we haven't slipped and put it on the plate yet, and even the sauce hasn't been adjusted yet!"

Wan Guoan was stunned for a moment, and subconsciously looked at the hourglass on the table, his face changed color, and a thin and rough face covered in the ravines became more and more ugly at this time.

In Su Miao's view, the reason why there are such strange rules in the preliminary round is not necessarily that the organizer wants to play people on a whim, and when the material shortage is urgent, perhaps the main thing to test is not the chef's craftsmanship, but the chef's ability to control time and adapt to changes.

Wan Guoan obviously used the stage as his own kitchen while cooking, in order to present the best taste of pork belly, he first gave the pork belly a complete set of massage, and then came to a set of sophisticated means to remove the fishy taste, so at this time, if you want to naturally cool down the time is definitely not enough, he only realized the importance of time at this time, his face was ugly, and he was obviously angry. He glared at Ma Kang fiercely, snatched the pork belly from Ma Kang's hand, and reprimanded angrily:

"Little rabbit cub, I don't tell the old man if I know that there is not enough time, what is the use of the old man asking you for this waste, I can't even see the hour, rice bucket!"

Ma Kang was scolded like a little turtle and shrunk his neck, his eyes were aggrieved, but he didn't dare to talk back.

"Lao Wan is old, this temper still hasn't changed, and the person who has been halfway into the ground is not a little deep, and it is not as atmospheric as a little girl!" Suzhou Zhizhou, as the parent official of Suzhou, naturally wants to participate in such a big event locally, he is one of the members of the jury, and it just so happened that Su Miao was drawn by lot. Wu Zhizhou is also over half a hundred years old, with a gray beard, but he has a calm personality, so he looks down on Wan Guoan of the same age and has no self-respect.

"What Lord Wu said is that throughout the game, I heard Wan Guoan shouting on the stage, but the girl over there was young and shy and didn't say a word, although it looks a bit ridiculous for a daughter's family to participate in the King Chef Competition, but it is more interesting than Wan Guoan, who knows how to shout." A middle-aged man who looked like a businessman chimed in.

"Ridiculous?" Xia Chang, who was sitting next to the middle-aged man, kept brushing his beard, and when he heard this, he smiled, "If this word reaches the ears of the county lord of Jiayang, I am afraid that Ming'er will have to be removed from the jury, but the county lord of Jiayang has specially added a clause to the rules of the King of Chef Competition, 'both men and women can participate'." ”

He Yuanwai was full of excitement, secretly regretted his speech, laughed wryly, and urgently clarified:

"Mr. Xia misunderstood, I'm just too surprised, it's been many years since there have been women in the competition, this is still a young girl, I just feel surprised, I don't have any dissatisfaction with the rules set by the county lord of Jiayang."

Xia Chang just smiled, looked at Su Miao, who calmly began to set the plate on the stage, and was silent.

Wan Guoan couldn't wait for the pork belly to cool naturally, so he had to wipe the pork belly clean with a clean white cloth, cut it diagonally into slices, arrange it on a plate, and then drizzle it with a sauce made of minced ginger, salt, vinegar, miso soup and pork belly soup.

Su Miao chose to put it on a separate plate, take eight square porcelain plates, each porcelain plate can only hold a loofah cup, spread blanched fine vermicelli on the bottom of the porcelain plate, put the steamed garlic loofah shrimp cup in the porcelain plate, and then pour two spoons of fragrant and spicy chopped pepper garlic sauce, bright color, crisp and refreshing, chic shape, spicy and delicious. (To be continued......)