When Meng Hui and Aunt Ma came out of the crowd, the sky seemed to have been burned by fire, and it was all red with clouds of different shapes. The glow shone through the clouds, and everyone's faces were dyed with a layer of red light.

Finally found the people in the store, and several people came over to ask about the situation with a bitter face, saying that they didn't see what the situation was in the arena at all, and they couldn't even find which stove she was.

One of the assistant chefs regretted: "We only saw you on the referee's table, but we couldn't see the expression of the referee clearly, so I was in a hurry." What do you think? How many points did you get? ”

The master and the shopkeeper are here, and their expressions and actions are naturally calmer than those of a few hairy boys, but the curiosity in their eyes can't be hidden.

"I got nine hundred and ninety-eight, and only two judges gave nine points, and the others were full marks!" Meng Hui actually didn't expect to get such a high score, and now he is a little proud when he talks about it.

The best case she had estimated before was to get a little more than 900 points, as long as she exceeded 900, she would definitely be able to break into the top 50, but she never expected that this dish would make 98 people with different tastes give full marks.

As for the two people who give nine points, it is purely because it is difficult to reconcile, and it is impossible for a dish to satisfy everyone's liking, maybe people can give nine points are very high evaluations.

The shopkeeper sighed, his eyes were full of surprise and joy: "It's really nine hundred and ninety-eight? What about fractional paper? Come on, come on, I'll be right! ”

"I only got two points, ten points and nine points, so can I still make a mistake?" The master glanced at him speechlessly, but his own eyes also drifted to the score paper handed over by Meng Hui. "Well, yes, yes."

A group of kitchen boys had already inquired about the situation on the field around Meng Hui and Aunt Ma, asking them if they were nervous on the field, who were next to them, what dishes they were cooking, and how many points they scored.

Meng Hui and Aunt Ma only knew that the stove on the left had a black surface, smelling a little fishy, as if they were going to make a bun without pleats; The stove on the right cuts seasonal fruits and vegetables into pieces, as if intended to coat them in several layers of boiled sugar juice, and when cooled, they become crystal clear fruit and vegetable sugar cubes.

These things are not uncommon in Meng Hui's opinion, and when a group of cooks heard the black smell of sea, they immediately reacted that most of them were cuttlefish juice. As for the sugar cube on the other side, it is actually a sugar gourd that has changed its style, and everyone thinks it is not interesting.

"But there was a girl who made a big dish called 'Flowers', and it was a beautiful one! The rice is breaded with all kinds of things, and it is wrapped in a seaweed roll, and there are fish fillets on top, and abalone and cucumbers are rolled in it. ”

Hearing Aunt Ma's words, everyone finally became interested, and hurriedly asked what style, what color, and how to make it. Aunt Ma didn't see it too clearly, where could she say it at this time, and she didn't study the method yet. "I only know that the rice used by people and the steps of cooking are different from ours."

Meng Hui saw that everyone was curious, so she pretended to see it and told them: "She first mixed a large amount of japonica rice with a little glutinous rice, and then soaked it in mountain spring water and gently scrubbed it. ”

After scrubbing it several times until the water was clear and there was no more turbidity, she poured the buffalo milk into the rice basin and soaked the rice for more than half an hour.

Everyone was amazed when they heard Meng Hui's story, everyone has seen japonica rice mixed with glutinous rice, but no one has ever heard of someone scrubbing rice to that extent, and then it was actually soaked in water milk.

"When she soaked the rice, she broke open the sea bass and sturgeon, washed it, and repeatedly removed the fishy smell, and then began to use the long sharp knife to remove the bones and skin, leaving only the thornless flesh, which was sliced into slices and waited to be placed on the rice balls."

The second senior brother asked curiously, "So it's raw?" Can that be delicious? ”

The master replied very sensibly: "Today's materials are fresh, and the sea bass and sturgeon themselves have no fishy smell, and the fish fillets must be soft and sweet, and they will melt in your mouth." ”

After hearing this, everyone thought it was rare, and they couldn't wait to try it with a fish right away. Seeing them discussing, one of the cooks quickly shouted, "Don't panic, I want to hear how those flowers are made!" ”

Meng Hui had no choice but to continue to speak: "She poured out the milk that had been soaked in rice, put water in the steamer and steamed it over low heat. When the rice is fully cooked, take it out and let it cool, wrap the fish fillet, abalone, cucumber, and fried egg skin in the rice, roll it into long strips with the bamboo curtain, and then cut it into small pieces. ”

When Meng Hui talked about several kinds of sushi wrapping methods, everyone thought that this dish was fun, simple and novel, and the taste must be good.

"I listened to the judges, and they also said that this dish is special and delicious, especially the rice, which has clear grains and strong aroma, and is much more delicious than usual." An uncle accidentally told Meng Hui that he had leaked his mouth, and he gave ten points to Hua Tuan Jintuan, and he also saw that several people around him gave ten points.

Meng Hui estimated that she and the sushi girl had the highest scores today, because every time she swept the things made on other stoves, she either deliberately pursued novelty and made it strange, like the dark cuisine next door, she was very unappetizing. Either it is ordinary, and the people look fresh, but in fact, the people in the big restaurant have long been tired of looking crooked.

It's hard to count, she and the sushi girl were cheating, and they stole all the popular foods in the same country, so of course they were fresh and delicious.

In fact, there is no way for Meng Hui to compete with the food of the island country, after all, this dynasty is too similar to ancient China, and many things have already been invented.

At first, she even considered the lion's head with complicated processes, but when she inquired, there were "steamed four joys" in Tianxianglou and "sunflower meat chopping" in Yuyanglou, but the names of each family were different, and the real thing was the same thing, in short, it was not unusual at all.

If Meng Hui is a professional chef, maybe he can still innovate from his experience and come up with a novel dish without cheating. But her main job is Meng Po, and she is a temporary part-time cook, and she has no dry goods in her stomach except for the recipes and home-cooked food experience she looks at on the Internet.

Western food can't be made here and can't be used, not to mention the monotony of a certain Korean food is a bit similar to this dynasty, there is no way, in the end, I can only copy the things of the island country to attract attention.

As for Meng Rugong's ability to make sushi, it was really unexpected, but Meng Hui didn't care if the sushi was brilliant or not, anyway, she was satisfied with getting a high score of 998.