If it weren't for the regulations, he would be eager to return all the points in the first pass to Yan Ruyu now.

Anyone can do it, but this dish is a test of the chef's skills, too much oil will be greasy, too little oil will be firewood, no more and no less is just right, the taste is the most moderate, and the second is that Yan Ruyu is very good at controlling the heat, the eggplant and potatoes are fried to crispy on the outside and tender on the inside, although it is put for a while, it is still warm when you take a bite.

Yan Ruyu's Di Sanxian deservedly scored nine points.

She glanced strangely at the innermost part of the judges' bench, separated by a curtain.

In the first level, he didn't give anyone a score, is he too tricky or sincere to find fault?

The first dish has already been scored, of course she can't waste time staying, the broth in the pot is almost the same, and when she lifts the lid a little, she can smell the rich aroma.

In this slightly cool autumn mood, it is not bad to take a sip of warm soup.

Most of the people present thought that Yan Ruyu's second dish was soup.

The cooks on the side pouted disdainfully.

What kind of shark fin abalone soup is it, but it is the most ordinary chicken soup?

Sure enough, you can't expect anything from people who are used to doing poor work!

A little more oil is considered a dish at a banquet? Is chicken soup a hearty?

The chefs pouted and continued to wrestle with the precious ingredients at hand.

Without the gaze of those eyes, Yan Ruyu is much more comfortable, although she is not afraid of being looked at, but it is annoying, she is not a monkey!

The broth began to tumble, the bones were crispy and the meat was rotten, Yan Ruyu nodded, carefully scooped up the oil slick and soup residue with a sieve, and then poured the filtered soup into another pot to boil, put in the pork Rong and stirred well, turn to medium heat, wait for it to slowly disperse, the minced meat floated up, and then use a small colander to scoop up the minced meat.

Bring to a boil again, divide the chicken puree into two times in the same way, and now look at the soup in the pot, if you don't smell the taste, it is basically the same as water.

The chefs were all in a hurry to make their own dishes, no one noticed what Yan Ruyu was doing, she didn't hurry to divide the soup into two pots and began to choose cabbage.

Even if someone doesn't feel at ease and sees the cheap cabbage, they pouted again and continued to do their own thing with disdain.

When Yan Ruyu was processing the broth, more than a dozen cooks offered their dishes one after another, except for a small number of people who were not skilled or lost their hands when they were nervous, the first dish was disliked, and most of them passed safely.

It's just that the judge who is separated by a curtain in the innermost part still doesn't seem to have made a sound, and when the dishes are brought out again, it doesn't seem to have changed much.

Yan Ruyu thought while choosing vegetables: Could that person not move chopsticks at all?

She guessed correctly, no matter what kind of dish was brought in, Helian Jue moved her eyelids and motioned for Qinglian to take it.

Qinglian scratched her head silently: It seems that after returning from a serious injury this year, the general's taste has begun to tricky? The cooks in the family have changed several times, and even so, he doesn't eat much, so what can he do when he returns to the battlefield in the future? The food in the army seems to be even more unpalatable, right?

It's so melancholy!

After the most tender part of the cabbage heart is put into one of the pots of broth, it is immediately boiled with cold water, and the thin silver needle is repeatedly punctured on the cabbage heart, and then placed in a colander after repeated punctures on the cabbage heart, and then the stock is poured from the top, about three times, the cabbage heart is cooked.

At this time, the cabbage still looked fresh and tender on the outside, and it didn't look like it was soft after cooking, so she put these vegetable leaves in a pattern of rich flowers, spread them on the bottom of the bowl, and then poured some broth boiling in another pot.