The members of the organizing committee of the competition are all members of the association of food processing companies.

As soon as he saw that the situation was unfavorable to his side, he immediately agreed to Li Fusheng's proposal to replace the judges.

However, the audience is not stupid.

Everyone saw that when the chef brought the hibiscus gossip soup to the table, one of the ladies threw up.

And when someone proposed to change the judges, the lady did not object.

This can only show the taste of the hibiscus gossip soup cooked by that Mediterranean uncle...... I am afraid that it has a weight loss effect that suppresses appetite.

The little brother who was selected as the new judge didn't feel happy at all, and moved to the judge's seat step by step with a bitter face.

At this moment, none of the three judges' minds were focused on tasting the dishes.

They just took a perfunctory bite, and without even tasting the taste, they hurriedly gave the hibiscus gossip soup a score, and set their eyes on Xin Quan's body with hope, waiting to taste the delicious food of Xin Quan's cooking.

This time, the soup that Xin Quan is preparing to cook is a dish of boiling water cabbage.

To cook boiled cabbage, be sure to choose the cabbage sum part of the Chinese cabbage.

Therefore, while Uncle Mediterranean was busy operating the cooking machine, Xin Quan was also busy peeling the leaves of Chinese cabbage.

Of course, to make this dish well, it is not enough to just prepare cabbage hearts.

In order to save time while cooking, Xinquan boiled a special stock for cooking boiling cabbage in advance.

Kill the old hen, remove the internal organs, clean it, soak the scallops well, and the washed ham, hooves and ribs are put into different boiling water pots according to the category to blanch, remove blood and impurities, remove and wash again, put them into a large soup pot together, add water, ginger and green onions, add cooking wine after boiling, turn to low heat and boil slowly for three hours.

While boiling the broth, chop the chicken breast and lean pork into puree, and add an appropriate amount of water to make a porridge for later use.

After waiting for three hours, use a sieve to isolate all the soup residue and oil slick.

Pour the clear soup into another pot, bring to a boil, add the minced pork and stir well, turn to medium-low heat, wait for it to slowly disperse, the minced meat floats, and use a small colander to remove the minced meat; Then bring the soup to a boil and divide the chicken puree into two halves and do the same as with the previous pork puree.

Finally, the clear soup is thoroughly separated from the residue and oiled, and when the soup is fresh and clear as water, add salt to taste. Cook the broth of boiling water cabbage, and this is considered ready.

In order to save time during the competition, Xin Quan brought the soup stock that had been boiled in advance directly to prepare for use.

When he prepared the cabbage sum, he divided the broth into two pots.

Put the selected young cabbage heart into one of the soup pots, boil it until it is seven ripe, cool it with water, and then use a fine silver needle to puncture the cabbage heart repeatedly, so that the flavor of the broth can penetrate more comprehensively into the cabbage heart.

In this process, you also need to be extra careful not to ruin the appearance of the dish.

Place the processed cabbage hearts in a colander and drizzle the original stock from top until the cabbage hearts are cooked.

Finally, put the cabbage heart at the bottom of the bowl, boil another pot of broth, and put it into the bowl.

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