The huge conference hall of the Changbaishan Five-Star Hotel has been transformed into a "big kitchen". At this time, the strongest cooking skills are in full swing here, and the aroma of food wafts in the hall, attracting people to can't help but move their index fingers. Mr. Luo tasted the Kung Pao Chicken made by Li Gengxin in his mouth and praised the season, and said to everyone that Li Gengxin made this Kung Pao Chicken, I give full marks!

Li Xiaoteng listened to the slight dissatisfaction in his heart, and muttered to himself: "Teacher Luo, I will give you full marks for your forced pretend!" ”

However, Li Xiaoteng was stunned after holding a piece of diced chicken with chopsticks and putting it in his mouth, then shook his head slightly and sighed and put the chopsticks on the table.

To get such a high reputation for this "Taishan Beidou" in the catering industry, there must be something special about him. Li Xiaoteng looked at the chefs of his own unique teams under the judges' bench who were sweating to make food, and secretly sighed in his heart that the kung pao chicken made by Li Gengxin today was indeed the best dish he had eaten over the years.

At this time, Li Xiaoteng frowned slightly, and found that Li Gengxin was leaning on the console with his arms crossed and was quietly looking at something in one direction. From his own angle, he could only see a side face of Li Gengxin, but even so, Li Xiaoteng could still read something from Li Gengxin's slightly melancholy little eyes.

"What is he looking at?" Li Xiaoteng muttered curiously, and his eyes followed the direction of Li Gengxin's eyes......

"That teaser?" Li Xiaoteng saw Lian Lian waving a wok at this time, and was putting the already made kung pao chicken into the plate. The plate is very simple, a white bone china plate, the amount of Kung Pao Chicken is not large, and it looks similar to what Li Gengxin made. But compared to Li Gengxin's emerald green background, it seems to be ...... Weak explosion!

Color, fragrance, and shape. The essence of Chinese food is in the taste though. But there are a few other points that should not be overlooked. In such a high-profile "I Am the King of Chefs" competition, if a dish is so low-key, there is no strong taste impact. That one foot is already on top of failure.

Li Xiaoteng suddenly frowned, and saw two women out of the corner of his eye!

"That's not right! Li Gengxin is not looking at the comic comparison of that Emei restaurant! He...... Is he looking at Dai Mengrao? Li Xiaoteng seems to have discovered something.

At this time, Zhao Dahai packed up his things and looked up at Li Gengxin and grinned. Lang Sheng asked Li Gengxin, "Update, what are you looking at?" ”

The corners of Li Gengxin's mouth raised slightly, and he smiled faintly and said, "Look at what Dai Mengrao is doing this time." ”

After Zhao Dahai sighed, he turned his head and glanced at Dai Mengrao. Said curiously: "Such a good fresh abalone, she actually gave it a slice." It's such a bad thing! What is she going to do? ”

"I don't know ......," Li Gengzhuo responded to Zhao Dahai with interest.

"Don't know?" Zhao Dahai frowned, just about to say something. At this time, Nalan Qiancheng whispered: "How do I look at the preparations, how do I look like a Fujian dish?" ”

Mo Xiaoxian muttered beside him and asked, "Are you talking about that soup?" ”

Li Gengxin listened to Mo Xiaoxian and Nalan chatting sincerely. Curious, he asked, "What are you talking about?" ”

"What? You don't know that, do we? Mo Xiaoxian turned his head in surprise and asked Li Gengxin.

Nalan Qiancheng saw that Li Xiaoteng's face darkened, and the helpless expression on his face was undoubtedly leaking. I hurriedly snorted next to him and said, "We're talking about abalone in the soup in Fujian cuisine." It's actually normal for you to update this dish without knowing it. After all, the dishes that are more popular in the south are not many people in our north after all. Just like our unique food in Beijing, boiling and burning is also a very unfamiliar food in the south. Not to mention it from afar, my friends over there in the magic capital talked about the stewed fire, and they all thought it was meat and steamed buns! ”

Li Gengxin nodded, and looked at Dai Mengrao and Hong Honghong, who were still preparing at this time. Nalan Qiancheng, who was standing on the side, continued: "Update, this soup is a soup dish. It can also be said to be a dish that is especially suitable for women, and this dish can be said to have a variety of conditioning effects, such as blood tonic conditioning. Nourishing yin conditioning. Eye conditioning, high blood pressure conditioning and so on.

Of course, the fact that southerners like this dish also has something to do with the name. Hair and fortune are similar! ”

At this time, I heard Yang Sanwu ask with a smile on his face, "Master Nalan." You always say that the hair cabbage is the hair cabbage, what is this hair cabbage? ”

Nalan Qiancheng looked back at Yang Sanwu, smiled and responded softly: "Hair cabbage is also known as hair candida. Fa Cai is just our folk name. He is a bacterium of the order Candida of the phylum Cyanobacteria. It is widely distributed all over the world, such as China, Russia, Somalia, the United States and other places. It grows in deserts and poor soils, and is elongated because of its black color. It is named after human hair. Edible enough. The name "Fa Cai" was first given by the people in the Liangguang area, which means to make a fortune. After the simplified characters are commonly used by Hokkien people, they are all simplified to "fat" to make it interoperable, which is more common in southern Hokkien and Cantonese cuisine during the Lunar New Year. For example, in the banquet of southerners to worship their ancestors, fat cabbage is an indispensable dish, but in fact, fat cabbage is not a dish, but a fungus ......"

Yang Sanwu was stunned, and subconsciously muttered: "Bacteria? Mushrooms? ”

"Hahahaha......" Nalan Qiancheng laughed out loud at Yang Sanwu's strange expression. And Li Gengxin nodded subconsciously after a little understanding.

Actually, when Nalan Qiancheng said that this soup abalone hair dish was a soup dish. He himself didn't notice that Li Gengxin's brow was slightly furrowed. The green tendons on my forehead are popping up!

As soon as it came to soup, Li Gengxin immediately remembered that the dishes that Dai Mengrao had made recently were basically all kinds of dishes with soup. And the effect of the water she claimed to have taken from the Lechuan River, Li Gengxin felt a kind of dampness on his forehead when he thought about it, and Li Gengxin himself would never admit that there was a faint feeling of egg crushing chrysanthemum!

Seeing Dai Mengrao fiddling with abalone in his hand, Hong Honghong stood in front of the cauldron and stirred the faint golden soup in the pot with a hand spoon. The soup is full of fragrance, the chicken soup is very pure and strong, and Li Gengxin stands here even if there are countless dishes such as the amusing kung pao chicken in the middle. Li Gengxin can still clearly smell the aroma of the soup!

Dai Mengrao once again became an obstacle for Li Gengxin to reach the top in "I Am the King of Chefs".

"It seems that Dai Mengrao has become the king of chefs. It's not just trickery! Zhao Dahai muttered at this time. And Nalan Qiancheng suddenly interrupted Zhao Haidao with a smile: "Master Zhao, what do you want!" Every chef has his own skills! ”

Li Gengxin said silently at this time: "Bird Dao Yuman. It's very far away! ”

……

The huge conference hall of the Changbaishan Five-Star Hotel has been transformed into a "big kitchen". At this time, the strongest cooking skills are in full swing here, and the aroma of food wafts in the hall, attracting people to can't help but move their index fingers. Mr. Luo tasted the Kung Pao Chicken made by Li Gengxin in his mouth and praised the season, and said to everyone that Li Gengxin made this Kung Pao Chicken, I give full marks!

Li Xiaoteng listened to the slight dissatisfaction in his heart, and muttered to himself: "Teacher Luo, I will give you full marks for your forced pretend!" ”

However, Li Xiaoteng was stunned after holding a piece of diced chicken with chopsticks and putting it in his mouth, then shook his head slightly and sighed and put the chopsticks on the table.

can get such a high reputation for this "Taishan Beidou" figure in the catering industry. There must be something special about him. Li Xiaoteng looked at the chefs of his own unique teams under the judges' bench who were sweating to make food, and secretly sighed in his heart that the kung pao chicken made by Li Gengxin today was indeed the best dish he had eaten over the years.

At this time, Li Xiaoteng frowned slightly, and found that Li Gengxin was leaning on the console with his arms crossed and was quietly looking at something in one direction. From his own angle, he could only see a side face of Li Gengxin, but even so, Li Xiaoteng could still read something from Li Gengxin's slightly melancholy little eyes.

"What is he looking at?" Li Xiaoteng muttered curiously, and his eyes followed the direction of Li Gengxin's eyes......

"That teaser?" Li Xiaoteng saw Lian Lian waving a wok at this time, and was putting the already made kung pao chicken into the plate. The plate is very simple, a white bone china plate, the amount given by Kung Pao Chicken is not large, and it looks similar to Li Gengxin's appearance, but compared with Li Gengxin's emerald green background. Seem...... Weak explosion!

The color, flavor and shape are the essence of Chinese food, although in the taste. But there are a few other points that should not be overlooked. In such a high-profile "I Am the King of Chefs" competition, if there is no strong taste impact on a dish under such a low profile, that one foot has already stepped on failure.

Li Xiaoteng suddenly frowned. Out of the corner of his eye, I saw two women!

"That's not right! Li Gengxin is not looking at the comic comparison of that Emei restaurant! He...... Is he looking at Dai Mengrao? Li Xiaoteng seems to have discovered something.

At this time, Zhao Dahai packed up his things and looked up at Li Gengxin and grinned. Lang Sheng asked Li Gengxin, "Update." What to see? ”

The corners of Li Gengxin's mouth raised slightly, and he smiled faintly and said, "Look at what Dai Mengrao is doing this time." ”

Zhao Dahai sighed. Turning his head to look at Dai Mengrao. Said curiously: "Such a good fresh abalone, she actually gave it a slice." It's such a bad thing! What is she going to do? ”

"I don't know ......," Li Gengzhuo responded to Zhao Dahai with interest.

"Don't know?" Zhao Dahai frowned. Just wanted to say something. At this time, Nalan Qiancheng whispered: "How do I look at the preparations, how do I look like a Fujian dish?" ”

Mo Xiaoxian muttered beside him and asked, "Are you talking about that soup?" ”

Li Gengxin listened to Mo Xiaoxian and Nalan chatting sincerely, and asked curiously on the side, "What are you talking about?" ”

"What? You don't know that, do we? Mo Xiaoxian turned his head in surprise and asked Li Gengxin.

Nalan Qiancheng saw that Li Xiaoteng's face darkened, and the helpless expression on his face was undoubtedly leaking. I hurriedly snorted next to him and said, "We're talking about abalone in the soup in Fujian cuisine." It's actually normal for you to update this dish without knowing it. After all, the dishes that are more popular in the south are not many people in our north after all. Just like our unique food in Beijing, boiling and burning is also a very unfamiliar food in the south. Not to mention it from afar, my friends over there in the magic capital talked about the stewed fire, and they all thought it was meat and steamed buns! ”

Li Gengxin nodded, and looked at Dai Mengrao and Hong Honghong, who were still preparing at this time. Nalan Qiancheng, who was standing on the side, continued: "Update, this soup is a soup dish. It can also be said to be a dish that is especially suitable for women to eat, and this dish can be said to have a variety of conditioning effects, such as blood tonic conditioning and yin conditioning. Eye conditioning, high blood pressure conditioning and so on.

Of course, the fact that southerners like this dish also has something to do with the name. Hair and fortune are similar! ”

At this time, I heard Yang Sanwu ask with a smile on his face: "Master Nalan, you always say that the hair cabbage is a cabbage, what is this hair cabbage?" ”

Nalan Qiancheng looked back at Yang Sanwu, smiled and responded softly: "Fa Cai is also known as hair candida, and Fa Cai is just our folk name. He is a bacterium of the order Candida of the phylum Cyanobacteria. It is widely distributed all over the world, such as China, Russia, Somalia, the United States and other places. It grows in deserts and poor soils, and is named for its black and slender color, like human hair. Edible enough. The name of "Fa Cai" was first given by the people in the Liangguang region, which means to make a fortune, and after the people of southern Fujian commonly used simplified characters, they were all simplified to "fat", so that they became interoperable, and in the Lunar New Year in southern Fujian, Cantonese cuisine is more common. For example, in the banquet of southerners to worship their ancestors, fat cabbage is an indispensable dish, but in fact, fat cabbage is not a dish, but a fungus ......"

Yang Sanwu was stunned, and subconsciously muttered: "Bacteria? Mushrooms? ”

"Hahahaha......" Nalan Qiancheng laughed out loud at Yang Sanwu's strange expression. And Li Gengxin nodded subconsciously after a little understanding.

Actually, when Nalan Qiancheng said that this soup abalone hair dish was a soup dish. He himself didn't notice that Li Gengxin's brow was slightly furrowed. The green tendons on my forehead are popping up!

As soon as it came to soup, Li Gengxin immediately remembered that the dishes that Dai Mengrao had made recently were basically all kinds of dishes with soup. And the effect of the water she claimed to have taken from the Lechuan River, Li Gengxin felt a kind of dampness on his forehead when he thought about it, and Li Gengxin himself would never admit that there was a faint feeling of egg crushing chrysanthemum!

Seeing Dai Mengrao fiddling with abalone in his hand, Hong Honghong stood in front of the cauldron and stirred the faint golden soup in the pot with a hand spoon. The thick soup is full of fragrance, the chicken soup is very pure and thick, Li Gengxin stands here even if there are countless dishes such as the amusing kung pao chicken in the middle, Li Gengxin can still clearly smell the aroma of the thick soup!

Dai Mengrao once again became an obstacle for Li Gengxin to reach the top in "I Am the King of Chefs". (To be continued.) )