Draw a cross knife on the top of the tomatoes, then put them in a pot of boiling water and blanch them, then remove them and let them cool and peel them for later use. Break the cauliflower into small pieces, dice the tomatoes, and mince the green onions, ginger and garlic for later use.

Blanch the cauliflower in a pot of boiling water for about a minute, then remove and set aside. Pour an appropriate amount of cooking oil into the pot, and after the oil is hot, put the green onions, ginger and garlic into the pot and stir-fry until fragrant. Put the diced tomatoes in a pan and stir-fry well.

Add two tablespoons of tomato paste to the pan and stir-fry well. Add a spoonful of granulated sugar, half a spoonful of salt to the pan and cook the tomatoes over low heat until tender. Put the cauliflower in a pot and stir-fry evenly.

Reduce the juice, then put half a spoon of chicken essence into the pot, stir-fry evenly and then remove from the pot.

This dish is nutritious, sweet and sour, and the cooking process is not complicated, making it a classic and delicious home-cooked dish.

Cai Youyou's side cooked a tomato pot.

She uses chopped tomatoes, some butter and a moderate amount of spices to make her own fragrant tomato sauce.

Then, take an appropriate amount of rice and put it in a basin, add starch to grasp well, knead the rice into a ball, press it into a thin cake shape, and cut it into small pieces.

Pour an appropriate amount of cooking oil into the pot, and when the oil temperature is hot, fry it in the pan until it is golden on both sides, float up, and take it out.

Wait until the oil temperature in the pan rises, and then re-fry again, this is to ensure that the taste of the pan is more crispy and mellow, but also to force out the excess fat, and it will taste healthier.

Remove the fried pan and set aside.

In another pot, add homemade tomato paste, sugar, balsamic vinegar, an appropriate amount of stock and water starch, boil into a sauce, pour the sauce on top of the pot, and the tomato pot is done.

This sweet, sour and crispy tomato pot was recognized by Mo Ning as an invigilator and received unanimous praise from everyone.

Mo Ning, after tasting the works of the four people, gave Cai Youyou a perfect score, Mo Xun scored ninety-nine points, and the dishes cooked by Hua Xi and Wang Fatzi also got a high score of ninety-eight points.

"In the few months we've been apart, you've made great strides in your cooking. Especially Xiao Cai. I'm so impressed with your progress! Mo Ning nodded with satisfaction and said.

"Next, let's move on to the next round of exams, and the topic of the exam is, seafood cuisine!"

After hearing the questions of this exam, the four of them rubbed their hands one by one and were eager to try.

Wang Fatzi first rolled up his sleeves and picked out his favorite ingredients, fresh shrimp and potatoes.

He peeled off the skin, removed the head, picked out the line, left the tail, and cleaned it.

Then, shred the green onion and ginger, put it in a bowl with fresh shrimp, add an appropriate amount of cooking wine and salt and marinate for 15 minutes.

During the marinating process, the potatoes are peeled, finely shredded and soaked in water to wash away excess starch.

Then, take a clean empty bowl, put three spoonfuls of flour in the bowl, add a teaspoon of starch and a teaspoon of baking powder, beat an egg, add an appropriate amount of water, and make a fried paste.

Pour oil into the pot, when the oil temperature is 70% hot, fry the shredded potatoes until the color is golden, remove the oil, and set aside for later use.

Then, wrap the marinated prawns in a batter and fry them until golden brown as well.

Spread a layer of homemade salad dressing on the surface of the fried prawns......

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