The sound of the countdown sounded like an order, and the chefs were already well-known in their respective cities, and they didn't care so much at the moment. After all, it is an annual senior chef evaluation, and it is unreasonable to wait for a year if you don't go all out to miss it, so everyone tacitly abandons their respective identities and shelves temporarily, rolls up their sleeves and takes off their shoes and socks, picks up the required container from the side shelf, and runs barefoot and jumps into the pond to catch the fresh seafood they want.

The small pond is filled with all kinds of fresh seafood. Usually they are used to the assistant preparing the ingredients, and they are the cooks themselves, and at the moment they have to chase their prey by themselves, clumsily searching in the pool. From time to time, people tripped and fell into the pool, getting wet, and the spectators in the stands laughed with joy as they watched the chefs, who usually hid in the back kitchen and only tasted their craftsmanship, and did not hear their voices, let alone see them, show their slightly funny side at this moment.

The wet cooks looked at each other and pointed at each other and laughed. Help each other catch the seafood they need. The high enthusiasm for cooking prompted them to feel that even if they went to change into dry clothes, they felt that the hot hand and fiery passion would cool down and affect their performance. So they refused the kind reminder of the staff, and wore clothes that were still dripping with salty seawater, and went back to their respective cooking areas with the ingredients.

"In the realm of self-forgetfulness, their passion for cooking has made them forget about their physical discomfort. Immerse yourself in the cooking of the ingredients. Xu Jieming stroked his beard and said with relief, "These young generations, in the future, there will definitely be many people who will become the leaders of Chinese food and promote Chinese food culture to the world." ”

"That's what Master Xu said, but the youngest one in this field seems to have encountered a lot of trouble." Another judge noticed that everyone else had basically returned to their respective cooking areas, only Jiang Yunfeng was still pouting and throwing around in the pool, and the large bowl with seawater on the edge of the pool was still empty.

While the judges were talking and laughing, Jiang Yunfeng pounced on a hungry tiger, and the whole person threw himself into the pool, and then slowly sat up in the pool, obviously not catching the seafood he wanted. Tearing off the octopus attached to its head, it was thrown aside in frustration, and dived into the water again to continue the search.

Poking his head out of the water again for ventilation, Jiang Yunfeng carried a fish with lively pale red skin and dark red patches all over his body, and his tone was a little disappointed, "First-class East Star Spot, it's a pity that it's not what I want." "That's it.

"Dragon's Body. No. "Still.

"Ji Pin Bao." Still.

"The spiny lobster, it's too big. Square peg. "Still.

Seeing that Jiang Yunfeng kept forgetting about the precious seafood he caught, the famous food critic and judge became interested, and turned his head to ask the special guest next to him, Erina Nagikiri, "Miss Erina, the basic information of this year's contestants says that this Jiang Yunfeng is a student studying in your school's Yuanyue Tea House, is he used to seeing expensive ingredients in your school, and is he quite dissatisfied with the seafood we provide?" ”

Erina Nagi covered her face, and her voice was slightly bitter, "I'm sorry, I'm not familiar with him, and I don't know his style on weekdays." But I don't think he was full of these precious seafoods, but he didn't find the one he was looking for. Between the lines, who was dyed with the meaning of drawing a clear line with Jiang Yunfeng, but did not forget to help him explain.

"When Eri-chan said that, I was more interested in the ingredients he wanted." The judge pinched his chin and wondered, "What could it be that makes him abandon the delicious and convenient ingredients such as eastern star grouper, abalone, and spiny lobster?" ”

Erina Nagikiri shook her head, indicating that she didn't know either.

"Little brother, if you can't catch it, let's change to another, there are so many seafood here, there is no need for it." The middle-aged uncle grabbed the lobster he caught and kindly persuaded him.

The handsome Italian guy also hugged the basket and echoed "yes, yes." If you can't catch it, let's change to another body shape, time is running out. Brother, it's not a good idea for you to spend it here any longer. ”

Throwing away the pike crab he touched, Jiang Yunfeng glanced up at the countdown screen that was still decreasing, turned back to the two people waiting for him by the pool and said, "As long as I catch the main ingredients I need, the cooking process will be very fast." You don't have to stay here with me anymore to spend limited time, so go ahead and finish your own cooking. With that, he plunged headlong into the pool.

Seeing that the persuasion was ineffective, the middle-aged uncle sighed, so he had to compromise and said, "You young people are more stubborn than the other, and you don't stop talking about the experience of those of us who have come over." Just pay attention to the time yourself. "An arm stretched out on the surface of the water and a thumbs up. Jiang Yunfeng replied in the manner of a COS terminator.

"Let's go back too, time is really running out."

"Good!"

At this time, the wonderful performance of the contestants began to be broadcast at the venue, and the first to appear on the big screen was a female player who was operating teppanyaki. I saw her pour oil on the center of the hot iron plate, buckle a live abalone in shell directly on the iron plate with her abdomen and feet down, and then pour white wine on it and close the lid. Stir-fry the green onions on the side.

"Is it fashionable to cook Chinese food in the teppanyaki way?" Xu Jieming felt that he was a little lonely from time to time.

"Master Xu, I don't know. However, let's see how the female contestant shows off her skills, and if the dishes that are prepared in this way have the flavor of teppanyaki and the charm of Chinese food, it is an innovative way to cook and should be promoted. The leader of a department explained, and Xu Jieming nodded in agreement.

At this time, the female contestant had already stir-fried the green onions to bring out the fragrance and pushed them aside for later use. Lift the lid of the pot to reveal the squirming abalone, turn it over with a shovel in one hand, use the tip of the shovel to separate the abalone's gastropods from the shell, and cut off the inedible parts, leaving the liver and large gastropods. Cut the thin slices with the previously sautéed green onions, sprinkle with a pinch of sea salt, and drizzle with a small glass of spirits to ignite. After stirring and stir-frying a few times in this raging fire, the flame can be put out in the original shell of the abalone, placed on a plate covered with emerald bamboo leaves, and confidently lifted to the judging table.

The handsome Italian guy who made the noodles also sped up his hands, and covered the dough made of eggs and medium flour mixed with water with plastic wrap for the resting process. Free your hands to dehead the selected prawns, peel the shells, and pick out the shrimp lines. Beat the shrimp into minced shrimp with a blender, pour it out and put it in a large bowl, add egg white, starch, appropriate amount of salt, green onion and ginger water, and cooking wine. Stir quickly clockwise to make the minced shrimp firm and ensure the taste.

The dough is well risen, and the plastic wrap is torn. The handsome Italian guy sprinkled dry flour on the counter, then threw the dough on the table, kneaded it repeatedly until the surface was shiny, and then rolled it into a large piece of dough with a rolling pin. Use a kitchen knife to cut out the desired size, in two.

Then cut two long strips of dough of the same size into rectangular dough sheets of equal size. Scoop a spoonful of seasoned minced shrimp and place it in the center of the bottom sheet. Dip some water around the dough sheet, pick up another rectangular piece of dough and cover it neatly. At this time, the handsome Italian guy took out a fork and compacted it one by one along the four sides of the dumplings.

The spectators in the stands let out a cry of enlightenment. It turns out that the delicate folds on the four sides of the tortellini are pressed out with a fork rather than kneaded by hand. After seeing the handsome guy make all the dough sheets into Italian dumplings, just when everyone thought he would cook them with water, this handsome European guy who was born in Italy but grew up in Guangzhou chose a cooking method that made everyone fall through their glasses - steaming!

That's right, just like shrimp dumplings, a cage of four Italian dumplings, the handsome guy also held three steaming steamers, followed the footsteps of the abalone lady in front of him, and stepped on the judging table.

The cooking of seafood itself is about speed, and when the cooking time drags on, the freshness of the seafood itself will be reduced, and it is difficult for ordinary people to distinguish between good and bad. But for the top gourmets, even if it is only a second late, the deliciousness presented on the tip of the tongue will make a world of difference, especially the 'tongue of God' in the jury.

Therefore, only half an hour after the cooking time, most of the chefs finished their dishes and were anxiously queuing up at the judging table with the dishes. I kept asking the people in front of me how it was going, and I was afraid that my cooking would lose its freshness because of the long waiting time.

"Finally got you!!" Jiang Yunfeng let out an excited shout, got out of the pool, seemed to be holding something in his hands, and walked quickly to the edge of the pool. Carefully put the things in your hand into the large bowl filled with water, and a live shrimp with beautiful black tiger stripes swim in the bowl... (To be continued)