The ingredients prepared by the organizers this time are really ordinary, nothing special at all, they are all the most common chicken, duck and fish, and there are not even slightly more expensive ingredients, which is the rhythm of letting the chef cook home-cooked food.

The two cooks frowned when they saw the cheapest and most common grass carp in the bucket, as well as grass shrimp.

The organizer is really picky, and there are no high-end ingredients.

With such ingredients, it seems that it can only be used for home-cooked food.

Nian Xi is not picky, for her, no matter what ingredients, as long as she is willing to work hard and has enough strength, she can make amazing dishes.

Who said that ordinary ingredients can only be used to make home-cooked meals?

It can also be made into a high-class dish.

Nian Xi fished out a live grass carp from the bucket.

The fish is fresh, so it must be freshly killed and cooked to be delicious, and it cannot be dropped. If you kill the fish, the flesh will become congested and it will not be beautiful.

Nian Xi held a knife and skillfully killed the fish, moving quickly and neatly.

The host felt a little unaccustomed to it.

After all, such a beautiful and sven girl is not ambiguous in doing this kind of thing, and she is even more simple and rude than the fat-headed, big-eared, burly male chef next to her, which is very inconsistent with her image?

After killing the fish, Nian Xi rinsed it, scraped off the scales, and began to debon.

She concentrated all her attention and removed the bones completely, leaving only the flesh.

This technique made the judges who happened to see this scene nod their heads and praise.

After cutting the fish, Nian Xi chose an extremely sharp sashimi knife from the knife he brought, and began to slice it obliquely.

Several of the judges stopped in place, attracted by her knife skills.

They all saw that Nian Xi wanted to make sashimi, and without the need for fire, the chef's knife skills were particularly important, directly determining the moisture, texture and umami of the sashimi, as well as the overall taste.

Nian Xi stood in front of the counter, carefully wiped the amazingly sharp sashimi knife with a clean cloth, then picked up a piece of ice and wiped it on the cutting board before starting to cut the sashimi.

One knife at a time, one slice at a time, clean and neat, refreshing and decisive.

Each slice of sashimi is almost the same size, and it is as thin as paper, crystal clear!

One of the judges couldn't help but admire, "It seems that there is such a good knife work at such a young age, it seems that it is really talented, amazing!" ”

"Yes! It's amazing, it can be cut so thin! ”

Huang Songru watched Nian Xi cook with an appreciative eye, and also said: "If you make yusheng, the water of the fish is flowing away every second, so the chef must strive to be able to cut one piece at a time." If you want to make up the knife, you have to put more pressure on the fish, which will affect the texture. In addition, if the fish is fresh enough, the thinner the cut, the more it will accentuate the crisp and springy taste, and it is obvious that she knows this. ”

"That's amazing." The host sighed with emotion and asked, "Huang Lao, I saw this contestant rubbing the cutting board with ice cubes just now, why is this?" ”

Huang Songru smiled and said, "This is to keep the yusheng that will be cut out later at the right temperature." Also, knives are important. She opted for an unusually sharp sashimi knife that could cut out very thin sashimi. But such a knife can't really be controlled without a high level. After all, it is too sharp, even if your hand shakes, you will cut out a failure. ”

The host suddenly realized, "I didn't expect a yusheng to be so exquisite!" "100 Plating" Sweetheart Private Dish: Young Master, take a bite! The latest chapters of "Paw Book House" are free to read for the first time.