PS: Thank you for the lazy black cat!

"I said this, can't I just watch quietly? It's not for you to eat and spill, what are you excited about? Zheng Hengdun was stimulated for so long that he finally couldn't help but explode.

Because it was for the chefs, it immediately received a warm response from everyone.

No way, fifteen minutes was already a tight time. However, there is also a person with such a powerful mouth and an identity that cannot be ignored on the side, and it is impossible to handle the food perfectly.

Even if Choi Hyun-seok is one of the strongest in the show, everyone has seen that he is already sweating even if he has just started.

If Cui Zhengyuan is allowed to continue to provoke, maybe his cooking will not be finished.

Cui Zhengyuan was also taken aback, he didn't expect Zheng Hengdun to be so terrifying when he came up. In addition to being frightened, the voice of defense was inevitably much quieter.

"Obviously you don't need to be so wasteful, as long as the range of action is smaller."

Even Jin Chengzhu was not happy at this time, and retorted on the spot: "Isn't it more wasteful that you have so many good things in your refrigerator but haven't used them all the time?" ”

Cui Zhengyuan thought about it, and he didn't seem qualified to talk about others, so he quickly calmed down and pretended to be an honest person.

Seeing that the annoying Cui Chang finally quieted down, Choi Hyun Seok and Hong Seok Tian couldn't help but speed up their movements while being relieved.

There is no way, they don't know when Cui Zhengyuan will sprout in a solid state and continue to point fingers at their cooking skills.

was reprimanded by the two MCs, Cui Zhengyuan was finally a little discouraged and quiet for a while.

But it's impossible for him to be such a picky person and really don't speak all the time. Even Liu Jae-seok, Kim Jong Kook, Jiang Hudong and others have complained, saying that he is very nagging in the show.

You can imagine how much he wanted to speak at this time.

Seeing Choi Hyun-seok start cutting the beef tenderloin, his words came up again. "The knife is too casual, and the size of the cut meat is not so uniform. Lack of aesthetics. ”

Zheng Hengdun came over with an eye dart, and the frightened Cui Zhengyuan hurriedly stopped his mouth.

Seeing that Choi Hyun Seok was cutting meat, his hand shook, so that he could hang and throw the meat stuck to the knife out. Cui Zhengyuan couldn't help but reflect on whether his own words had put too much pressure on him.

Therefore...... Choi Jung-won quickly turned his target to Hong Seok-tian on the other side.

When he saw Hong Xitian start to fill the pot with beef, his mouth couldn't stay idle again. "Ah, you can fall out of the beef with your hands, is it half-paralyzed?"

Hong Xitian's body was suffocated, so he lost all the beef he was holding in his hands. The big round eyes were already filled with moisture, which made people think that he was going to cry next.

Zheng Hengdun was full of murderous aura, staring at Cui Zhengyuan deadly. The tone of the words was very steady. But with a thick sinister aura. "If you don't stop nagging, even if you're my boss, I'll fight with you. I'm not joking, I'd rather go to court. ”

The others continued to laugh and only slapped the table, watching the two living treasures tease.

Jeong Hyung-don's master has a kind of magic, no matter how unreasonable the act is, it will make people feel very cute, even a little comfortable.

So in the show, he often uses unreasonable rhetoric and practices to achieve an overwhelming advantage.

But today, when he met Cui Zhengyuan, who was messing around, Zheng Hengdun faintly felt that the show was about to get out of his control.

No wonder I asked Brother Zai Shi for ideas at the beginning. When he said that he wanted to invite Cui Zhengyuan to appear in the show, the big brother's eyes were full of pity.

It seems that he has already deeply understood the virtue of this executive officer. It's a hundred, a thousand times more hateful than in daily work.

Seeing Hong Xitian adding one condiment after another to the raw beef and various vegetables in the pot, Cui Zhengyuan's face was not very good-looking.

Jin Chengzhu, who was always watching him, asked, "Executive Cui, why is he so unhappy to see Hong Xitian doing this?" ”

This time, Cui Zhengyuan did not deliberately make an effect, but really said his feelings. "I don't really like the way multiple flavors come together. In addition, the condiments are relatively strong types, so you will not be able to taste the original flavor of the ingredients. ”

This is important information, which really scared Hong Xitian, who was busy.

Because the dishes that come out of zuò no matter how beautiful they look. What kind of praise other people give when they eat it. But whether to win or not, the final decision is still in the hands of Cui Zhengyuan.

Among the factors that determine the outcome of a match, it is clear that the taste of the food is the most important.

If Cui Zhengyuan likes the aroma of relatively pure ingredients, and does not like such a hodgepodge. Then no matter how much sweat he pays, I'm afraid that victory will not be with him.

Don't say it's him, even Choi Hyun-seok next to him is also flustered.

This is because Korean chefs generally have a common trait that they like to add one ingredient and condiment after another to various dishes, so that when you taste it at the end, what falls into your mouth can be called a mixture of five flavors and is ever-changing.

When ordinary people eat it, they may be applauded by the novelty of the taste and the high quality of the ingredients. But in the eyes of people like Cui Zhengyuan, this method of accumulating flavor is too inferior.

The best taste of any exquisite ingredient is actually the one it contains.

When deciding to use this ingredient to create other flavors, the combination of condiments and other ingredients is very important and a very careful step.

It's like these chefs mix and match at random, saying that it's good to try new dishes, and saying it's bad is nonsense.

Sometimes, even though the two ingredients and condiments are compatible, they will also add them together. As a result, the conflicting aroma makes the ingredients lose their original flavor, which is the biggest waste.

Speaking of which, among these chefs, Li Lianfu is actually the most cautious about the mixing and matching of condiments and ingredients.

Compared with Western and Korean food, which have a short history of development, Chinese cuisine is a relatively complete series that has evolved over thousands of years.

Therefore, it is difficult for Chinese chefs to achieve earth-shaking changes like Western food in terms of innovation, and they are basically small repairs on the basis of the original.

Don't look at the many times Li Lianfu's cooking is rich and colorful, and it looks brightly colored, but in fact, the condiments and collocations are not so complicated.

However, Cui Zhengyuan just said casually, and when he saw the hesitant looks of the two chefs, he knew that his words had caused them trouble, so he hurriedly explained: "This is just my basic idea, it doesn't mean that I can't accept other cooking methods." Again, that's the same sentence. In the end, the most important thing is that the food is delicious. ”

Although his words were an afterthought, they really relieved Cui Hyun-seok and Hong Seok-tian.

Yes, regardless of the way we cook, the most important thing is that the final product is delicious, nutritious and healthy.

Blindly pursuing the original taste of the ingredients, what do you do with the stove fire, just eat it raw.

It's just that in that case, it's not a highly evolved human being. It's an animal that drinks blood.

Choi Hyun-seok and Hong Seok-cheon, who have calmed down, decide not to feel the interference of the outside world anymore, but to put all their minds on the food itself.

Seeing that they began to enter the stage of stability, Cui Zhengyuan no longer deliberately provoked, but commented on their practices from a professional gluttonous perspective.

For example, when he saw Hong Xitian punching an egg yolk into the raw beef, he pointed out: "Because raw eggs are very fishy, and raw meat also has a fishy smell, the pickled cucumber he added before will well neutralize these two fishy smells and ensure the fresh and natural smell of meat and eggs." ”

Everyone listened to it and kept it in mind, and they also had a little more experience in the use of ordinary pickles and cucumbers.

Also until this time. Everyone found out that Cui Zhengyuan is worthy of being a famous gourmet in addition to his extremely poisonous tongue and pickiness.

Any reasonable or unreasonable actions of the chefs will be spotted by him and pointed out. So much so that he spoke at length, and Jung Hyung-dun and Kim Sung-joo were about to lose their jobs.

Until Choi Hyun-seok and Hong Seok-cheon completed their own works. When the case was placed, Zheng Hengdun smiled bitterly: "PD has been giving us two signals just now, let the two of us say something." But we're not professional cooking experts, so we can't get into it at all. And I feel that what this executive said is very reasonable. We've learned a lot like the students. ”

The other chefs did the same, saying that they had gained a lot of inspiration and thanked Cui Zhengyuan for his generous teaching.

In particular, Kim Sung-joo sighed: "Now I finally believe it." A person can become a top food connoisseur with no cooking skills, just by virtue of his ability to eat. Now, let's try it out, which of the two of them can reach the sky in one step and become the only first-class chef? ”

The words made Choi Hyun-seok and Hong Seok-tian both excited and apprehensive, with some small expectations, waiting for Choi Jung-won's actions.

The two dishes were placed on a disc in the middle of the table and slowly turned to Choi Jung-won's eyes.

And it was only at this time that Cui Zhengyuan saw the true face of Lushan for the first time.

Choi Hyun-seok's dumplings are served on a plate as white as snow in the sun, and the milky broth cream is even cleaner and purer.

A dumpling in the middle of the thick broth is a perfect whole, as if it should be so unified with the broth and the plate.

The emerald green onion sprinkled on top of the dish immediately gives the food a natural fragrance without feeling the slightest smoke and fire.

I didn't expect the chef who was sweating just now to come up with such a tranquil and natural work, which made people feel comfortable physically and mentally.

Compared to Choi Hyun-seok's dumplings, Hong Seok-cheon's Western-style cuisine is a combination of safflower and green leaves.

The delicate and fresh raw beef is kneaded into a round and thick beef patty with various toppings and condiments, which are full of three-dimensionality, or more like a cylinder.

This beef patty is placed on the foot of the plate, and what takes up most of the plate is a verdant vegetable salad.

Red like fire, green like shade, intertwined like a fountain of life into the natural landscape.

Such two dishes were placed together, who could win Cui Zhengyuan's favor, so that everyone aroused their curiosity and looked at him who was already ready. (To be continued......)