Open the lid.

A strong aroma of sauce immediately came out.

The dried shrimp sauce has taken on a very good color.

Yin Xiaoyue hooked a little with chopsticks and tasted it.

Very good, not bad.

That's exactly what I think it's like.

This sauce is Yin Xiaoyue's homemade "homemade XO sauce".

Although she is not as fine as the raw materials used in the big hotel, because it is freshly boiled, the hot pot is matched with hot ingredients, and the quality will not be too bad.

With the sauce that was still slightly tumbling, Yin Xiaoyue put down the onion and garlic to burst the pot.

After the aroma of green onion and garlic comes out, put the lard residue in and stir-fry, and the lard residue is wrapped in XO sauce to form small pieces of brown particles.

Put the freshly torn cabbage down.

The blue-white cabbage, combined with the oil and sauce, is refreshing and greasy, and the combination is very tacit.

Sprinkle the red peppers cut into rings for the finishing touch and a subtle color.

The dishes are on the plate, and this "XO sauce fried shredded cabbage" is done.

Yin Xiaoyue had just wiped the edges of the plate with kitchen paper, and the time was up.

All the contestants, regardless of whether they finished the dish or not, put down their work.

Yin Xiaoyue's dishes were brought into a tray, and after the staff checked Yin Xiaoyue's serial number, a label with the number 209 was printed on the tray.

Watching her works being taken away, Yin Xiaoyue was full of apprehension.

There are 59 players in the fourth group, and only 14 of them are in the top 50.

The competition is fierce.

According to the provisions of the schedule, the audition entered the semi-finals, due to the selection and review of 40 public judges. The next top 20 and top 10, and even the competition of the kitchen god, were all decided by professional judges.

The dishes were placed on the table and lined up, and the 10 public judges of the fourth group entered.

These ten people come from all walks of life.

There are men and women, old and young.

Naturally, the requirements for the taste of dishes are also different.

They will taste the dishes of each of the 59 contestants, and each public judge will have five votes for the top five chefs they think they have done the best.

The top 14 chefs with the highest votes will be selected to advance to the top 50.

Fifty-nine dishes, all made with the same piece of fat pork.

Approaches do vary widely.

The decision on which 14 contestants in this group can stand out is in the hands of these 30 public judges.

Faced with fifty-six plates of dishes of different colors, the judges lined up one after another and began to taste them seriously.

Fang Linong, who ranked first in the team, is a retired worker.

From a young age, he was obsessed with good food.

In his twenties, although materials were relatively scarce at that time, Fang Linong never treated himself badly in terms of food.

Even if he eats a few chicken feathers, he has to use the most exquisite method to cook.

Others add some garlic to fry directly, but he blanched the water, then scooped it up and squeezed out the water, then put some peppercorns, and added some bean paste back to the pot to fry it.

The taste is very similar to the feeling of returning to the pot.

For a long time, in the entire corridor, I thought that Fang Linong ate back to the pot every day.

Fang Linong's wife was deceived in this way.

Later, when the living conditions improved, Fang Linong was more particular about eating.

Although he is not a cook, he is obsessed with cooking.

Rongzhou TV has a food program, and Fang Linong is often invited to be a guest to teach everyone to cook home-cooked food, so he is also a well-known figure among the uncles and aunts.

In this chef competition, many people suggested that Fang Linong participate.

After thinking about it again, Lao Fang felt that he didn't need to join in the fun, even if he won the competition, he was in his sixties, and it didn't seem to be very meaningful.

On the contrary, as a public judge, he is quite happy.

Not only can you make some like-minded friends, but you can also taste a variety of good dishes to satisfy your appetite, and at the same time, you can learn to be a chef and improve your skills.

Fang Linong usually ate those dishes one by one.

Towards the head meat, he also did.

But it was a very difficult time, and the family was poor and could not eat meat.

Every day, when he ran out of oil and water in his stomach, Fang Linong ran to the pig killing farm and guarded the sewer, waiting for the discarded meat to flow down from it.

At that time, it was not popular to eat offal.

Pig drainage, pig lungs, pig trotters...... You can even pick up pork head.

Of course, the most popular of them is still the head meat.

In those days, pork was sold in quantities, all based on meat tickets, and a young man like Fang Linong only had two taels of meat a month.

What should I do if I am hungry for meat, this picked up the meat on the head and relieved the old party's cravings.

If you have the conditions, you have to make good food.

If there are no conditions, you have to eat when you create conditions!

Fang Linong's cooking skills have improved by leaps and bounds on the pieces of meat fished out of the sewer.

Society is evolving, and people's tastes are changing all the time.

At the beginning, those discarded pigs went into the water, pigs' trotters and so on.

After generations of chefs, their prices are now more expensive than pork.

However, the soft head meat still did not escape the fate of being abandoned, and became the raw material for those black-hearted traders to make dumplings.

When I saw that the contestants were actually making meat on the head.

Fang Linong was very happy.

As long as the meat can make a good taste, naturally some people are willing to buy it.

Then the black-hearted traders will have no chance to start.

However, the raw materials of the head meat, compared with the pork belly knife head meat, are too loose and the meat quality is very poor, so there are no chefs who can make better dishes to justify its name.

Looking at the fifty-nine dishes lined up, Fang Linong hoped that there would be good products inside.

The first dish is a dish of tamales.

Rice noodles mixed with red oil are mixed with meat, and there are many spice particles on them.

After steaming, the rice noodles glow with a bright and ruddy luster under the light, and the green onions and coriander dotted on it can not only increase the contrast of the food, but also mix the tamales and bite down, the taste will be more fragrant.

But Fang Linong had just picked it up, and he was a little disappointed.

The loose head meat falls off the rice noodles directly.

As soon as the meat entered his mouth, Fang Linong shook his head. The person who cooks this dish directly uses the method of ordinary steamed meat, and uses the method of processing pork belly to process pork neck.

The head meat made in this way tastes very creamy, and you don't need to chew it, and it will rot when you take a sip.

Although the taste of rice noodles is good, it is too careless to treat the morning meat in the same way as pork belly. In fact, before cooking, first pass the meat through the water once, and then put it slightly in the oil pan and stir-fry.

Then the slices are steamed so that the taste is completely different.

Fang Linong was disappointed.

Naturally, in the face of such a work, he will not waste his votes.

Go further.

The second course is a small stir-fried pork.

This is fried with green and red chili peppers and ordinary soy sauce, which looks very ordinary, and seems to be no different from the ones sold in restaurants outside.

When he saw this dish, Fang Linong was already disappointed.

But as soon as the slice of meat was in his mouth, his expression immediately changed.