His face was pale, his eyes were deeply sunk into his sockets, and under the severe dark circles, it was like two large black skeletons inlaid on his face, which was very scary. Pen ~ fun ~ pavilion www.biquge.info

The bare scalp is covered with a lot of oil, which reflects a dazzling glow in the early morning sun.

Three months of crazy behavior made Xie Heilong's current appearance comparable to the evil ghost used in legends.

Finally entering the first layer of the realm of the Spirit Cook, Xie Heilong was very excited, and after shouting like crazy. Happy ran back to the dormitory. Facing everyone's neuropathic eyes, he touched his bald head embarrassedly, and said to everyone: "I'm sorry, I'm disturbing your rest." You go to sleep, and I'll go take a bath. ”

Looking at everyone, covering their noses with quilts, Xie Heilong remembered that he hadn't taken a bath for almost three weeks, and with the sequelae of staying up too late, the smell on his body must be very strong.

It's not that he doesn't want to take a bath, but the pleasure of an imminent breakthrough in his body makes him unable to stop at all. Even if it's time to wash your face, it feels like a luxury. However, being able to become a real spirit chef before leaving the training team, Xie Heilong felt that it was all worth it.

After taking a bath, Xie Heilong put on the chef's uniform that had been stored for three months, and followed everyone to the assessment location. The rest of the people in the training team all looked at him with a strange look when they saw that Xie Heilong, a freak, had finally appeared.

After entering the assessment venue, Xie Heilong watched curiously everywhere. It's been almost three months since he came to the training team, and this is the first time he has come to the place where the trainees cook.

The furnishings in this room were similar to what Xie Heilong had seen in the book. Rows of neat stainless steel boards are neatly arranged in the room. Everything on each board is the same, with a cutting board on the left and a furnace on the right.

Xie Heilong walked to a dusty board and carefully cleaned it with the rag in his hand. I couldn't help but sigh a little in my heart, and I muttered to myself at the board: "Three months have passed in a flash, Brother No. 18, you should be very lonely." But you don't have to be sad, today I will make you the brightest star in the entire training team. Well, the most shining board. ”

After Xie Heilong cleaned the board, the teacher also announced the rules and requirements of the competition. And to highlight one thing, today we will invite a group of special guests to evaluate the dishes you make.

There are a total of eight dishes for the assessment, squirrel osmanthus fish, golden silk salad shrimp, anchovy waist flower, kung pao chicken, cold salad three silks, chopped pepper fungus, golden rooster morning platter and mille-feuille platter.

Among them, there are two large dishes, two stir-fries, two platters, and two cold dishes. Each student must prepare four different types of dishes, and the dishes can only be selected from the two dishes required.

Seeing the teacher's assessment dishes on the blackboard, Xie Heilong already had the answer in his heart. Although he didn't personally see the teacher teaching these dishes, he couldn't remember the books Xie Heilong read in the library in the past three months. And these dishes are the more common dishes in the cookbook. He is confident that he can make four assessment dishes perfectly.

After making up his mind, Xie Heilong walked directly to the food storage point, fished out a cinnamon fish and put it on the board, and picked up the kitchen knife with a sharp movement.

Scrape the scales and cut off the head and remove the tail fin, and the flat knife divides the fish into two, and the tail flesh and skin are not connected. The tail of the knife in the hand is lightly lowered, and the middle bone and large spines of the fish are removed. Flip the fish body, the skin on both sides of the fish is facing down, from the neck of the fish to the tail of the fish, using the wheat ear flower knife technique, the spacing is one centimeter, and the oblique knife is evenly punched, and the skin of the fish meat is separated continuously.

Put oil into the pot, burn it until there is green smoke, pat the fish with dry starch, twist it into a twist shape, and fry it in the oil pan until golden brown and crispy. Take out the sauce and put it in the shape of a squirrel, make a sauce made from jam and lemon juice, and pour it evenly over the fish with a circular technique. Garnish with a little lettuce leaves.

A plate of sweet and sour, fragrant squirrel osmanthus fish was presented on the board in less than 5 minutes by Xie Heilong. The lively dishes are like a real squirrel, playfully playing on the board.

"You did this?" Teacher Wang, who was guided by this tempting fragrance, saw this squirrel osmanthus fish with a perfect appearance, and asked Xie Heilong in surprise.

"Well, this dish is not difficult, so I feel that it is very easy to make, why don't you taste it, Mr. Wang?"

For his own dish, Xie Heilong is full of confidence. After entering the first level of the Spirit Chef realm, Xie Heilong was already free to control the vitality in his body, and with the help of vitality, he could perfectly manipulate the techniques and details required for this dish.

The way of assessment is that the students make a dish and report it to the teacher, and the teacher collectively tastes it and scores it, so when Teacher Wang heard Xie Heilong's words, he called the other teachers over.

"This student, the assessment has just begun, and you have prepared this dish? You won't have done it in advance and sneak it into the exam room, right? An assessment teacher looked at Xie Heilong and said.

The teachers who came over couldn't believe it when they saw that Xie Heilong had prepared a dish in less than five minutes. Even if they were to make this dish, it would be basically impossible to complete it without 10 minutes.

When Xie Heilong heard the teacher's words, the corners of his mouth raised slightly, and he smiled and said to him: "Teacher, you should taste it first, if it is cold, the fish crisp will soften, and the taste will not be so good." ”

Seeing that the dishes were still steaming with a hot aroma, several teachers who were assessed also reacted. The questioning of Xie Heilong just now seemed to be very unsatisfactory to their level as a special chef.

I was able to make a big dish so quickly, and the four basic characteristics of the dish, the color and aroma were perfect, and I was full of expectations for the remaining taste.

Mr. Wang is the oldest, so he tasted it first, gently picked up a piece of fish crisp with the tip of his chopsticks, and put it in his mouth.

"Silk ......"

Teacher Wang, who took a bite, changed his face in an instant, took a sharp breath, looked at Xie Heilong with straight eyes, and was directly stunned.

When the other teachers saw Mr. Wang's appearance, they were a little confused, so they hurriedly picked up their chopsticks and went to taste this squirrel osmanthus fish.

After the fish crisp was eaten, all the teachers were amazed by the taste of this dish. The perfect ratio of sweet and sour flavors stimulates every part of the taste buds, and the heat of the fish crisp is just right.

The crispy crust perfectly locks in the tenderness of the fish for several years. Every flavor type, no cooking techniques, perfect processing. This is simply not something that a teenager can do. Even if they make it themselves, they will only be thrown out of 108,000 miles by this dish.

Seeing the teachers' reactions, Xie Heilong was very satisfied, and said to the teachers with a smile: "Teacher Wang, can I pass this dish?" ”

"Well, there are too few clips, I didn't taste it, I'm trying it." Teacher Wang, who was woken up by Xie Heilong, smiled awkwardly, but he couldn't bear the wonderful feeling in his mouth just now, and pretended to be serious and said to Xie Heilong.

Jiang is still old and spicy, and the rest of the teachers also learned Teacher Wang's method, and said to Xie Heilong: "We haven't tried the taste yet, we need to try it a few more times." ”

Two minutes later, Xie Heilong looked at the plate in front of him, only a pile of fish bones remained, and his expression was very scoundrel. I secretly said in my heart: You have eaten it, so you can give a result.

Seeing that Xie Heilong had been standing still and hadn't eaten enough, the teachers said in unison: "What are you waiting for, hurry up and make a dish." ”