Wang Xingfu's cooking is a hot pot with green onions and soy sauce as the soup base.

That kind of hot pot king happiness has eaten before.

It is very light, and all its flavors are completely embellished with the help of the freshness of the ingredients and the special dipping sauce, so the taste of this dish is completely incompatible with the people of Rongzhou, who have always been heavy on oil and spicy.

And the reason why Wang Xingfu chose this dish is because she wants to show her ability to make dipping water at once.

In Rongzhou, basically every family has its own set of unique secret recipes for dipping water.

The best selling thing in the Happy Restaurant is the ginkgo chicken soup.

After eating the chicken soup with white fruits, after drinking the chicken soup, only the chicken and skeleton remained, so he ate him in vain, the taste was a little simpler, and at this time, the dipping sauce appeared.

For dipping sauces, Wang Xingfu is very easy to do.

Usually used to dip white chicken, Wang Xingfu does this:

After adding white sugar, chicken essence and salt, add minced garlic and some green and red peppers, and pour them directly with boiling hot oil.

Then add soy sauce and balsamic vinegar to consume a little oil.

Garnish with shallots at the end.

There are more than a dozen kinds of dipping sauces that Wang Xingfu can make, and the dipping sauces made are very different for different ingredients.

Just like the current soy sauce soup pot, Wang Xingfu didn't dare to say that he had completely copied the taste, but there was no problem with the general feeling.

The extra addition of this plate of dipping sauce also just meets the taste of Rongzhou people.

The light soup pot is served with a spicy dipping sauce, and you can enjoy it even with rice.

The soy sauce pork rib soup in the pot was almost cooked, and there was a little foam on the soup, and Wang Xingfu beat them all with a spoon.

Looking up at the time, there were still ten minutes left.

On Yin Xiaoyue's side, the balls made of mashed potatoes were already boiling very bright in the soup.

I picked up a potato ball and tasted it, the fried skin was very crispy, and the whole ball burst in my mouth at once, and after the water of the devil pepper was drained, the skin and meat tasted crispy.

Moreover, the spiciness has also decreased a lot.

After more than an hour of boiling, the mashed potatoes were already full of soup.

The sweet aroma of the chicken and the mashed potatoes are perfectly blended together, the sweet and spicy feeling, the bite will be drawn, and the long strips are really good.

Although the taste and texture are not the same as the chili dessert.

But the sweet and spicy taste is already very in place, this time Yin Xiaoyue is more confident in her work, given that the results last time were not very good, Yin Xiaoyue must be cautious this time.

In fact, she also took the last project seriously.

That Longli fish balls were not appreciated by the judges, and Yin Xiaoyue also knew the reason.

In fact, it is not impossible to make balls with dragon fish.

Instead, the frozen dragon fish is destroyed when it is made into meat sauce, and the original meat quality of the dragon fish is tender enough, mainly because it is rich in a kind of collagen unique to fish.

After freezing, the dragon fish will break free of some of the water.

In this way, the original collagen of the fish was destroyed on a large scale, and Yin Xiaoyue also thought of this before, so she made it trivial and made it into fish meatballs.

But in the end, the collagen has been destroyed, and Yin Xiaoyue originally wanted to add a little egg white to change the taste.

But there was only one egg, and she and the other contestant saw it at the same time, but the man took the egg one step ahead of her.

Yin Xiaoyue asked the staff if there were any other eggs, and the staff shook their heads and said that all the ingredients were on the table, if not, there would be no more.

Yin Xiaoyue had no choice, she couldn't get egg whites, as long as she found a substitute, so she could only add some water starch to adjust.

It is because of this operation that the tenderness of the fish is greatly reduced to the end.

The judges are very demanding, and they can completely taste the slightest flaw in the food, this Longli fish ball without egg white, the taste is slightly old, which is an important reason why Yin Xiaoyue lost points.

Yin Xiaoyue is full of confidence in this sweet and spicy dish.

Although in terms of taste, this dish seems to be much worse than the dessert, Yin Xiaoyue feels that the judges should not judge the dishes based on the similarity between the dishes and the selected dishes.

If the taste is exactly the same, why not just let the contestants just make it in imitation of the dish?

Therefore, Yin Xiaoyue believes that the purpose of doing this is just to test the degree to which the chefs can use the same flavor type for different dishes.

The dessert is sweet and spicy.

In fact, sweet and spicy is a strange taste.

The best use of this flavor is a traditional snack - strange flavor beans.

The pickled spicy sauce is boiled with a large amount of rock sugar, which becomes the fundamental taste of the strange flavor of the bean, and then spices are added according to the habits of each family to match the flavor.

After the spices of the beans are made, the dried and fried beans are stirred in the sauce, and the beans are completely coated with sweet and spicy sauce in the constant flipping.

After drying it again, it becomes a crispy snack.

This is the strange taste of the bean.

In Rongzhou, there are probably dozens of factories with strange flavors of beans.

The taste is roughly the same, because the slightest difference in spices has long been masked by the heavy sweet and spicy taste.

In recent years, in fact, the sweet and spicy taste has been accepted by more and more people.

The spicy mix that swept the streets and alleys appeared, sweet and sour spicy, crayfish also increased the fish-flavored taste with sweet and spicy as the main taste, and the proportion of rock sugar in spicy beef jerky has also increased a lot compared with before.

Sweet and spicy felt that sooner or later sweetness would become a major taste, on a par with the traditional tastes that had come before.

This should also be what the judges want.

That's why we put such a flavor in the food festival for everyone to try.

Yin Xiaoyue tasted the chicken again, it was sweet and salty, slightly light, and after a little salt and stir-fried a few times, she turned off the heat.

Two hours passed quickly.

The dishes of the twenty cooks are basically out of the pot.

Everyone's expressions reflected the same as before, some were full of confidence, and some were restless.

After the host banged the gong over there, it was announced that the time for the game was up.

After the dishes were labeled by the staff, they were neatly served to the judges, and each judge took a deep breath, took a sip of water and rinsed his mouth, and was ready to taste the twenty dishes.

The judges all ate only a little bit in the morning.

For these twenty dishes, after all, there are so many dishes, even if you eat one bite, that amount is a lot.

Zhen Hui put down the mouthwash cup and was ready to start a big battle.