When the contestants were cooking, the host asked Chef Jiang Yuhan about the use of lotus leaves.

When Jiang Yuhan mentioned cooking, he was naturally like a treasure.

"Generally speaking, most of us use dried lotus leaves, wrap the food, and use steaming or boiling methods to change the taste of the food with the unique fragrance of lotus leaves, such as steamed chicken with lotus leaves and lotus elbows...... All fall into this category. Of course, this is not the only way to eat lotus leaves, in some areas where lotus leaves are abundant, people will also eat lotus leaves fresh, or use lotus leaves to make porridge. ”

Mr. Songbai, a gourmet, took over the conversation, "Listening to Mr. Jiang say this, I want to drool!" ”

"yes, I can't wait to try the dishes of the contestants!"

……

"Okay, now, let's interview what kind of dishes several contestants make!" The host walked to Song Shijie's console, "Master Song, what are you doing?" ”

"What I make is the famous Cantonese cuisine that Mr. Jiang said - steamed chicken with lotus leaves!" Song Shijie explained with a smile, and there was a smug tone in his tone, "My ingredients include insect vegetables, flower cloud fungus and high-quality mushrooms, which can be added to the flavor of chicken, all of which are high-quality ingredients!" ”

"Wow, it sounds very powerful, okay, let's look forward to Master Song's lotus leaf steamed chicken."

Subsequently, the host interviewed several other contestants, and finally came to Jiang Tian's console.

"Miss Jiang, I see that your lotus leaf is different from other people's, why is it so green!"

Jiang Tian explained with a smile, "That's right, several masters use dried lotus leaves, and this one is fresh lotus leaves, which is different from everyone's practice." ”

"And what's the name of your dish?"

"It's my own dish, I call it...... Suho! ”

"It sounds like a poetic name, but I believe it tastes special!"

……

Forty minutes passed quickly.

Song Shiyu put his lotus leaf steamed chicken into the pot, and the dishes of several other masters also came out of the pot one after another.

Jiang Tian's side, the dish has been plated.

The hostess came over and set the dishes of the eight contestants on a long table in pairs.

The camera advances in close-ups, taking several dishes into the camera one by one.

The first dish is Song Shijie's steamed chicken with lotus leaves, in the beautiful bamboo plate, the chicken is still steaming, and the fragrance of chicken seems to be smelled across the big screen.

Of course, other masters also have their own skills.

Lotus leaf fish, lotus leaf rice, lotus leaf steamed pork, lotus elbow ......

Each dish is delicate in shape and attractive in color.

The audience in the first few rows can even smell the enticing fragrance.

"The audience may not be able to smell it, but I am standing here now, surrounded by the fragrance of lotus wrapped in the fragrance of fish and meat, and my saliva is already flowing!" The host stood at the long table, "Okay, now the eight selected contestants have completed their works, please invite the four judges to come over and taste and score!" ”

The first thing the four of them tasted was Song Shijie's steamed chicken with lotus leaves, which was marinated in a rich sauce and steamed on lotus leaves with the finest cordyceps and mushrooms.

In terms of styling, especially with care.

Each piece of chicken is wrapped in a separate small piece of lotus leaf, and the shape of a peacock is placed on the plate.

Untie the cotton thread on the outside of the lotus leaf, and the aroma will immediately come to your face.

The steamed chicken is mixed with the strong aroma of mushrooms, the fragrance of lotus leaves, the taste is fresh and tender, and there are rich layers of fresh fragrance.