Liu Wengang was stunned for a moment, but he just happened to see a look of displeasure flashing on Mei Blossom Er's face.

This calmed him down.

As the so-called sticking out his head and shrinking his head is also a knife, now he has no possibility of escaping, it is better to cook the dishes well and suppress the arrogance of Mo Xun and others as much as possible.

Liu Wengang was originally going to make a water chestnut and pear soup, but suddenly remembered the failure of the soup made by Bi Yingbo.

He searched for the recipe in his head and finally decided to make a stir-fried shrimp dish with water chestnuts.

Liu Wengang and his assistant remove the head, shell and sand line of the fresh shrimp, wash it, stir it with cooking wine, salt, ginger, pepper and starch to taste, and set it aside for later use.

Peel the water chestnuts, wash them, cut them in half, heat the oil in the pot, put the water chestnuts and stir-fry for a while, pour in a small half bowl of water and boil for about five or six minutes, and set aside.

Pour oil in the pot, wait for the oil temperature to burn to 60% hot, add the shrimp and stir-fry, wait until the shrimp change color, put in the water chestnut and continue to stir-fry evenly, add salt, chicken essence to taste, sprinkle a little green onion and stir-fry a few times to get out of the pot and put it on the plate.

Liu Wengang is one of the best freshmen recruited by the East Star Alliance Huaxia Food Academy this year.

Although he was a little flustered, the completion of the dishes he presented was still okay.

Seeing this scene, Mei Blossom Er's face finally showed a somewhat satisfied look.

On the Wang Fat Man's side, he took five water chestnuts, five eggs, and an appropriate amount of lean minced pork.

He put the minced pork into a bowl, added cooking wine, an appropriate amount of salt, minced green onion and ginger, sesame oil, stirred vigorously, added an appropriate amount of corn flour, and mixed well into a pork filling.

At this time, his assistant Lu Kai also chopped the water chestnuts into minced pieces.

Wang Fatzi added the minced water chestnuts to the minced meat, stirred well, and divided the minced meat into 10 equal parts.

Lu Kai's side, according to Wang Fatzi's instructions, added an appropriate amount of flour to water and made a thin paste for later use.

Wang Fatzi knocked the eggs into a bowl, added an appropriate amount of salt, an appropriate amount of cornstarch, and stirred well.

Heat a frying pan, brush the bottom with a thin layer of oil, pour in half of the egg mixture, turn the pan and hang into egg skins. In this way, hang the other half of the egg into the skin as well.

Cut the two egg skins separately and divide them into ten halves. Spread batter on the edges of each half egg skin, place a portion of the minced meat in the middle, roll it up, and roll it into long strips. Then, make four cuts in the middle of each roll, but don't cut it, so that the cut product will have a Buddha's hand-like shape.

Pour peanut oil into the pot, burn until the oil temperature is 60% hot, put in the prepared Buddha's hand roll, fry it into Jin Huang Se, take out the oil, put it into the plate, sprinkle a small amount of pepper and salt, this bergamot gold roll that is charred on the outside and tender on the inside is ready.

The two dishes were served to the judges almost simultaneously.

The judges observed the two dishes for a while and began to pick up chopsticks and taste them.

This time, in order to help Wang Fatzi get better results, Mr. Bi hurriedly commented: "This fried shrimp with water chestnuts tastes sweet and delicious, and this Buddha's hand golden roll is really golden in color, crispy on the outside and tender on the inside, and it tastes fragrant, this person can only eat one, and I really haven't eaten enough at all!" ”

This time, Wang Fatzi's Buddha's Hand Golden Roll scored 96 points, and Liu Wengang's cooking results were only a few points different from Wang Fatzi's, and he got 91 points.