Yin Xiaoyue made the frozen dragon fish meat, which was the fish meatballs.

The hand-beaten fish meatballs are very elastic, and the meat of Longli Fish is naturally sticky, so that the fish meatballs in the rice soup pot have not spread out at all.

The color of the fish meatballs is pale pink.

Mixed in the snow-white rice soup, it looked very beautiful, Yin Xiaoyue then sprinkled a few bright red wolfberries, and the color of the rice porridge suddenly became much brighter.

Just a little bit of salt and pepper is needed to enhance the flavor, and the delicious food becomes no other way to guide, the dragon fish is a very tender ingredient in the deep sea, very nutritious, and there is only one main thorn in the whole body, so it is deeply loved by diners.

Delicious ingredients that can be cooked in the simplest of ways.

It is naturally perfect for cooking porridge, and finally, sprinkle some green onions, and this bowl of Longli fish ball soup is completed.

Photographer Liu Xinge's shooting skills are really much better than Yin Xiaoyue's own.

He kept changing the camera position, and after a while, he gave a close-up of the food, and just that kind of work added a lot of inspiration to Yin Xiaoyue's future shooting.

It seems that the equipment is not the most important, the content and creativity are more important than any high-end machine.

The host stood there and glanced at the time and announced the end of the game.

Twenty small casseroles are filled with the hard work of twenty contestants.

The judges tasted them one by one and scored them one by one.

The first congee served was ginger porridge.

The intestine is the small intestine of the pig.

In many places, eating pig offal has become a habit, and the most eaten is the pig's large intestine, which has derived a lot of dishes.

Like braised pea fat sausage, cold salad large intestine, fat intestine kelp soup......

The dishes of the fat sausage series have been unique in the food industry for many years, like an independent sect, and no one can shake its personal status in the rivers and lakes.

However, there are not many practices for the small intestine that belongs to the same branch as the fat intestine.

If there is a most common way to eat it, it is the knot in the fat rice noodles. The small intestine of a pig is about five meters long and one foot long, and it is twisted into a small lump after being washed.

After being cooked in the soup made from fat intestines, the small colon knots are soaked in the soup and bulge and swell.

When you bite down, you have to be careful.

Otherwise, the soup will splash all over your mouth, and if you eat it too quickly, your mouth will be easily burned. However, the deliciousness of the small intestine is many times stronger than that of the large intestine.

The small intestine is eaten in a simple way, and many people don't know how to cook it.

But for Zhou Anfu, who has been dealing with the small intestine for so many years, fiddling with this thing is quite handy. The small intestine marinated in soy sauce is cut into small pieces and rolled in a few times in the rice porridge.

Such a bowl of rice porridge in the small intestine tastes soft and glutinous, and the small intestine is chewy.

The judges had never eaten such rice porridge, and they thought it was quite a novelty.

After some scoring, the highest score is 8.5 points given by Li Dongbao, and the lowest score is 6.5 points given by Zhang Qiming.

It's just an hour to get the intestines completely flavored.

This is something that is difficult for a strong man.

But a defect is a defect, and the problem of flavor should be considered before boiling rice porridge, so you can choose another method entirely.

But Zhou Anfu still made rice porridge, so he had to bear the consequences of the small relative.

Therefore, a low score of 6.5 is also reasonable.

Finally, under the statistics of the scorekeeper, the first dish of rice porridge made by Zhou Anfu had a final score of 7.6 points.

Since it is the first score, there is no previous score as a comparison, and everyone does not know whether the score of 7.6 is high or low.

After hearing this score, Zhou Anfu's mood did not fluctuate much.

He just shrugged his shoulders and said to Chen Yufei who was standing aside: "Come on, I think it's not bad for this point, after all, this porridge and the like are not my specialty at all, wait for two dishes, I will let the judges see my real kung fu, and then they will know why the flowers are so popular!" ”

Zhou Anfu's score immediately appeared on the big screen.

And the exterior photos taken by Zhou Anfu in front of Damaha Automobile before also came in handy at this time.

I saw that he was holding a big spoon for stir-frying in his hand, and posed for an exaggerated photo of another stir-fry, looking very festive, Zhou Anfu frowned:

"If I knew it was here, I would have been more serious, really, and I won't make it clear!"

While he was saying this, the judges on the stage picked up the white water cup on the table, took a sip of water, and then spit it into the basin below, which was regarded as gargling.

Porridge is a very light food.

If you eat too heavy food before a meal, it is difficult to taste the difference in the porridge afterwards.

Therefore, as a special judge, everyone must rinse their mouths first and make all the taste of the food remaining in their mouths clear, so as to seek fairness in the competition.

The second dish of rolling porridge is relatively simple to look at.

It's a bowl of white, it looks like nothing has been added, and the smell is very simple, as if there is nothing else except the fragrance of rice grains.

It wasn't until I scooped a spoonful and ate it in my mouth that everyone's eyes lit up.

This looks like an ordinary bowl of white rice porridge, but it is actually a hidden mystery.

The rice oil, which looked sticky and thick like ordinary rice soup, actually had another ingredient in it, and after being careful for a while, Song Kun finally tasted it:

"This is a boiled iron stick yam."

Yam is a very healthy ingredient, ordinary yam has a crisp taste and is suitable for cold dressing, while the iron stick yam with the highest nutritional value is sticky when eaten.

Presumably, this contestant pressed the yam in a pressure cooker before adding it to the rice porridge.

Therefore, after the yam is boiled into the rice porridge, the rice oil of the corn porridge is completely fused together, because the yam is also white, so the previous judges looked at it so roughly, and they couldn't find its existence at all.

It wasn't until I tasted it that I was surprised to find that such a bowl of tone is called yam rice porridge, and it is better to call it yam soup directly.