"Braised abalone with green onions." The female chef who finished the first meal put her own dish in front of the judges, with a confident and gentle smile on her face, "Please comment on the judges." Several people sitting on the stage gestured to each other politely, took the pure water in front of them, and took a sip to rinse off the miscellaneous smell in their mouths. Then lift the chopsticks and pick up a slice and eat it.

"Soft and fresh, rich in green onions, rare." The faces of the department leaders and judges were filled with satisfaction, and they did not hesitate to praise them. The food critic judges also nodded in agreement, saying, "Abalone is one of the 'Eight Treasures of the Sea', and it is delicious in itself, and the excess seasoning will ruin the beauty of the abalone itself." What do you think about the fact that you only use a touch of sea salt to give the abalone a light salty taste, and a glass of spirits that takes away the fishy smell and brings its own deliciousness to a new level during the burning process? ”

Erina Nagikiri put down her chopsticks and took a sip of pure water elegantly. He nodded lightly to indicate that he was generally okay with this abalone dish. Xu Jieming asked curiously, "Later life, why did you choose teppanyaki instead of traditional stoves?" ”

The female chef rubbed her slightly slender arm, and replied with some embarrassment, "Master Xu doesn't know, the reason why the younger generation chooses teppanyaki is also a helpless move." The iron pot was too heavy, and it was difficult for me to hold on to the rapid stir-frying with my physical strength. ”

"That's not going to work, Housheng. Iron also needs to be hard, and you need to pay attention to improving your physical fitness and strength in the future. Xu Jieming rolled up his sleeves in a timely manner to show his strong biceps, "The cast iron pot is not used to it, and it can be replaced with a light aluminum pot, otherwise it will be worth the loss if you rely too much on the iron plate and waste the stove." Okay, you go to the lounge for a short rest, hurry up and change into clean clothes, don't take an assessment in exchange for a cold. The results will be announced after everyone has finished cooking. ”

"Thank you, Master Xu, for your advice." The female chef, who was unanimously affirmed by the judges, waved her small fists excitedly, realized that she was rude, and hurriedly tidied up her slightly messy wet clothes, bowed and followed the hostess to the lounge. Although the judges did not give an answer on the spot, the audience had already guessed the result in their hearts.

The reviews continued, a few happy and a few sad. Among the happy people was the only middle-aged uncle who passed the knife seal assessment, and he passed the test smoothly with a dish of tomato sauce prawns that almost all Cantonese chefs can make. Seeing the four judges nodding in agreement, especially Erina Nagikiri's sentence "The delicacy that has been precipitated by time and years and never gives up." Let this uncle, who is over half a hundred years old, shed tears and cried like a child. The director also timely broadcast on the big screen the highlights of the uncle's unremitting efforts over the years and the repeated defeats of the senior chef assessment. The unremitting spirit, and the back from green silk to white head, really poured a bowl of chicken soup for the soul into the audience.

Everyone stood up, including the haughty Erina Nagikiri, who also smiled and applauded to pay the highest respect to the fighter who persevered and fought through countless defeats. The middle-aged uncle wiped away the tears of joy from the corners of his eyes, thanked him, and left the judging table amid thunderous applause. The handsome Italian guy also surprised with a steamed Italian dumpling, both in terms of creativity and the seasoning and strength of the shrimp filling, which is almost perfect. Even Erina Nagikiri struggles to find a flaw in this dish that combines the best of Italian and Chinese cuisine.

The seafood is cooked quickly, and the judges are also quick to comment. After a few rounds of back and forth, only Jiang Yunfeng, who was still diving in the pool, was left. "Is this idiot here to swim? Time is running out!! Erina Nagi glanced at the time, and couldn't help but bite her thumb nails, "There is only an hour left in the cooking time, and he hasn't found the ingredients he wants?" What the hell is this idiot trying to do!! ”

became the last remaining player in the audience, and naturally attracted the attention of the audience, and the director also aimed all the camera positions at Jiang Yunfeng, who was still groping in the water. "Enough!!" Jiang Yunfeng, who came out of the water and threw the live shrimp in his hand into the big bowl by the pool, noticed that he was the only one left in the audience, and all the audience and cameras were also aimed at him. The host also left the judging platform and came to the edge of the pool, stretching out the microphone to Jiang Yunfeng, who climbed out of the pool. Curiously asked, "Jiang Yunfeng, you spent more than an hour groping in the water, what kind of seafood are you looking for?" ”

Jiang Yunfeng smiled and stretched out the big bowl in front of the camera, "That's it, it's so hard to catch." ”

"It turned out to be a nine-section shrimp." Xu Jieming laughed, "But this season is not a good time to deal with nine-section shrimp, and I chose a short species." A bad lad is going to be in big trouble tonight. ”

Erina Nagikiri was shocked, but asked silently, "Why did Senior Xu say this?" ”

"The nine-section shrimp is very festive. After being put on the water, it will spit out secretions, kill itself, and let those who like to try it not touch, quite a heroic and heroic "rather for the jade to be broken, not for the tile". Therefore, shrimp farmers must change the water frequently to flush away secretions to prevent it from "committing suicide". The best season to deal with Jiujie shrimp is midsummer, August and September, and although Guangzhou is still as warm as spring, it is also deep winter. Let's see what that kid is going to do. ”

Jiang Yunfeng returned to his cooking area and did not start processing the nine-section shrimp, but went to the seasoning area and selected butter, maltose, eggs, dry starch, fine breadcrumbs, sugar, and several kinds of wine. At the end, I asked the staff to bring a large tank of liquid nitrogen.

"The ingredients that Ah Feng chose should be intended to make fried shrimp, but the fried shrimp didn't use so many kinds of wine, did Erina-chan understand what he wanted to do?" Kohei Soma leaned forward slightly and asked in a low voice.

"I don't know, I don't understand."

Just in everyone's doubts, Jiang Yunfeng returned to the cooking area with all the spices, and first put two large pots on the stove, one hot oil and one hot water. Melt the butter in a small pot with hot water and add the sugar and maltose. After all the sugars are dissolved, use a small spoon to add a certain proportion of rum, Hennessy cognac, brandy, Wuliang alcohol and other Chinese and foreign liquors, and a small amount to the pot. Stir well to evaporate the excess alcohol, leaving only the aroma of the wine. After sticking a little bit of his little finger and tasting it, Jiang Yunfeng nodded with satisfaction.

At this time, the staff also moved in with liquid nitrogen. Jiang Yunfeng poured some liquid nitrogen into the large glass bowl, manipulated the small pot in the hot water pot, poured the prepared sugar and wine solution directly into the liquid nitrogen bowl, ignored it, turned around and beat the eggs into egg liquid, and spread out the fine breadcrumbs. During this period, he also took the time to carve a few supports with white radish, which was to turn a blind eye to the live shrimp in the tank.

All the preparations have been completed and the oil temperature is fast enough to be desired. Jiang Yunfeng took a pair of scissors from the knife holder, and finally began to process the nine-section shrimp that had been placed for a long time. "It's too late to deal with it now!!" Erina Nagikiri, who has been keeping an eye on the time, is pinching her heart at the moment.

Cut the head, peel the shell, and do it in one go. It only took one minute for Jiang Yunfeng to turn all the live nine-section shrimp into shrimp. Replace the scissors with a kitchen knife, straighten the fresh shrimp, and split a shrimp hob into five thin slices of shrimp. The soup spoon takes out a spoonful of white powder from the white smoke liquid nitrogen bowl, spreads it evenly on each slice of shrimp, and then wraps it into the original shape of the shrimp, but it is fatter than before.

Soak the egg mixture, coat it with starch, then soak the egg mixture, roll the breadcrumbs, and fry it in a pan. After the shrimp is golden and crispy, remove it, place it on the base carved out of the white radish, and pour in a cup of liquid nitrogen. The whole plate presents a smoky hazy beauty. Stepping on the end whistle, Jiang Yunfeng put his food in front of the judges.

Looking at the fried shrimp with an ordinary appearance, Xu Jieming asked, "Young man, is there any reputation for your dish?" ”

"Nope. This is a whimsical brain work of the younger generation a few days ago. Jiang Yunfeng smiled, "I gave it a decent name, 'Guifei Drunk', let's try it." ”

"The concubine is drunk? Interesting. (To be continued)