This is why Zhang Yanran named this show, no matter what, she has to find a way to bully Ning Shu. Only when Ning Shu is hurt to a certain extent will Lu Bai feel distressed.

When Lu Bai was distressed to a certain extent, he would leave in order to protect Ning Shu. Zhang Yanran knows that this is not actually love her, but as long as she gets someone, she can do it, and as for her heart, she can take her time.

"Ning Shu took good care of me during this competition, if there can be some accidents, then your benefits are indispensable."

Zhang Yanran was also wearing a smile on Xiao Jiujiu's face in her heart, she didn't believe that the love between Lu Bai and them could last long.

"Don't worry, we'll do it. We're going to let it happen unintentionally. ”

Although the program team agreed, after all, there was a small accident, it was normal, and there would be no major problems.

In fact, about Ning Shu's matter before, Zhang Yanran still knew more or less what kind of person this woman was, and she had investigated it many times before.

A very good chef, and the cooking is also surprisingly good, Zhang Yanran only listened to everyone's evaluation of him about this, and didn't know what was behind it.

So some things are still quite curious, and Zhang Yanran also wants to see the true strength of Ning Shu, a woman.

The exciting competition began, and of course, there was also a jury, and the question that came out at this time was requested by Zhang Yanran.

"What about our competition this time, today's question is called 'Fish Leaping Dragon Gate', please use your imagination to make a character dish."

This point is just a deliberate topic made by Zhang Yanran, didn't she just come all the way? From obscurity at the beginning, to an existence that everyone has to ignore now.

Zhang Yanran has also experienced a lot of ups and downs, and this time she wants to see what ability this woman has to firmly bind Lu Bai's heart.

Lu Bai didn't continue to ask because he had to deal with work matters, after all, they were already busy with the company now.

Of course, the matter of the police station is enough for Lu Bai to drink a pot, although Chen Dahu is guilty in the past, but the police also have to investigate for a while.

I don't know if I don't see it, but if I look at it, I will know why Ning Shu has so much reputation, this woman's cooking technique is really very professional, and it is very delicate.

Ning Shu directly fished up the fish, because this time it was a German mirror carp, so the slice was very delicate. The slices of each fillet are very fine, and it is very simple raw meat.

It can almost be said to be as thin as a cicada's wings, and now it is coated with starch again, and then it passes directly through the water.

The overall state is crystal clear, and at this time, the big screen is directly on it, and the feeling of fish is very good, arousing people's appetite.

Because of the theme of this time, Ning Shu of course should pay attention to this overall plate, so the fish fillet directly posed as a New Year's painting.

Sure enough, everyone said that chefs should take into account both art and aesthetics, not only to pay attention to the dishes, but also to pay attention to the aesthetics of the arts.

Ning Shu posed the fish fillet to look like fish scales, and then began to mix the strong soup again.

First add ginger, shallots and garlic and stir-fry until fragrant, then put in the same pepper stick, and then use a colander to remove all these things, so that you get the oil with spices.

This is to add chopped shiitake mushrooms, stir-fry until fragrant, then mix with water, add oyster sauce, and then add fish sauce. It is then boiled, during which the water is boiled and finally the water starch is added.

After thickening the thickener, the ingredients are presented, and at the end of the day, the light soy sauce and soy sauce are mixed well, and the painting begins with a spoon.

Then, in the process of the classroom, it does not affect the overall beauty of the picture, each slice of fish is drizzled, and the soup looks like it is full of color, flavor, and flavor.

Finally, take out the coriander to decorate, and the overall picture is revealed.

Sure enough, compared with these chefs on the side, it is not a grade at all, and the words of other young people Chu must have no characteristics at all.

There is no personal characteristics at all, and if you make it, it is quite mediocre, basically steamed fish, and then there is a fried fish, or you can make a squirrel osmanthus fish, and then whitewash it.

There is basically no innovation, and there is no so-called artistic word at all, if this show is to be pressed, it is at least in line with the public aesthetics, there is such an obvious difference, even if it is an ordinary person, you can see who is better.

As the jury, Zhang Yanran of course wanted to try each of their dishes, and it was the first time she had tasted the food cooked by Ning Shu before.

Because of her disdain for Ning Shu, she hadn't tasted any of the meals she cooked before, but she just felt that it was in vain.

Of course, Zhang Yanran looked at Ning Shu with prejudice, and at this time, she naturally had the same idea about the meals made by Ning Shu.

When the food was served, Zhang Yanran naturally picked up a piece of fish with chopsticks. After putting it in my mouth and tasting it, all the prejudices seemed to be swept away.

I have to say that the taste of this woman's cooking is really good, if the fish is in the mouth, it is not as loose as the ordinary fish meat in the mouth, but a little elastic.

It is probably because of the starch mixture, so the fish has a crystal clear feeling, and the overall taste is not particularly noodles, and because of the soup, it is extremely delicious.

Sure enough, it is worthy of Ning Shu, there are so many titles on his body before, and if he has such a scene, it seems that he obviously has a different feeling.

Zhang Yanran was originally prejudiced, but for this dish, it seems that you really can't say too much, but no matter what, she won't easily admit that Ning Shu is excellent.

This time, I went to taste the food made by other people, and after Zhang Yanran tasted it, I realized that there are some things that I really can't praise with a clear conscience.

The young chefs around me don't know exactly how to cook the meal, this squirrel mandarin fish bar, the meat is too loose when hidden, and the noodles wrapped on it are very hard, and it looks very burnt when it grows, but it is very oily.

I don't know how to grasp the fire throat, but the overall feeling is oily and greasy, and the meat is very loose. When the two are combined, there is no advantage at all.