Xu Muqiu naturally took out his housekeeping skills, and it was also what he was best at-beef.

He also used spring bamboo shoots, but he used them as decorations, made into the shape of a small cup, and put the carefully made beef in them, which looked very good, and he thought it was delicious at first sight.

Another side dish and dessert, he also used beef, and after the judges tasted it, they received mixed reviews.

I think it's good, it means that he tastes good, and it is not easy to make such a good dish at a young age, and he should be encouraged, so I gave him a high score.

Some disagree, thinking that he uses beef, which is not innovative enough, and an excellent chef should not be limited to just one ingredient, but should be able to control all the ingredients, so the score is not so high.

But, no matter what, Xu Muqiu's score is generally not bad, and it is no problem to advance to the next round.

Next, it's the turn of the past.

Huang Songru on the judges' bench is quite looking forward to the dishes she makes, and he is also concerned about Zhuang Mu on the stage.

Since he finished cooking, he has been observing Nianxi, and seeing that she has always focused on cooking and has no distractions at all, he feels that this girl is really not simple.

If you can take what you want to do so seriously, you will succeed sooner or later.

It seems that he really can't underestimate her, especially that this girl is still Huang Songru's granddaughter!

Nian Xi made three dishes, and when they were served to the judges' seats, the judges' eyes lit up.

Because these three dishes are so beautiful and exquisite!

Colorful, as soon as you see it, you think of the picture of the revival of all things and the blooming of a hundred flowers in spring.

Nian used to make jade fresh meat and roasted wheat,

Jade fresh meat roasted wheat, rainbow Rubik's cube, mustard and arctic shrimp stew.

She used leeks on the roasted wheat, grinding the leeks into juice and living them together with the noodles to make the outer skin of the siu mai. The skin is emerald green and resembles a vibrant little cabbage, which is wrapped in meat and sauce.

When it is served, the siu mai is still steaming, and it looks very appetizing.

The judges couldn't help but taste it, and before they took a bite, they praised it from the bottom of their hearts!

Although leeks are also used in this dish, when made into the siu mai crust, the pungent and rich flavor of the leeks is greatly reduced, and it becomes mild, and then eaten with the rich meat filling in the mouth, with the heat of the freshly cooked pot, it seems that the taste buds have been activated!

Delicious, really delicious!

Next dish, mustard greens and arctic shrimp stew.

Shepherd's cabbage was originally a wild vegetable that was found all over the world. The nutritional value is high, the edible methods are varied, and it has high medicinal value and medical value. At the same time, as the first dish to try in spring, the taste is delicious and refreshing, which makes people unforgettable.

Nian Xi used it to make an egg stew with arctic shrimp and broth.

The taste is delicious, the texture is tender, and the unused ingredients are matched just right, echoing each other and making people want to stop.

The judges all nodded their heads, thinking that it was finally not spring bamboo shoots, but mustard greens, which are easy to be overlooked, but quite suitable for spring!

The best dish, the Rainbow Rubik's Cube, is naturally a dessert.

As soon as the judges saw this so-called "Rubik's Cube", they were all attracted to the eyeballs. Because, the colors are bright, and they are really beautiful!

In this rainbow cube, Nian used carrots and white radish, heart radishes, and lettuce, and cut them into square pieces.