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A few cooks who saw this scene couldn't help but talk.

"In just three breaths, a cucumber is cut into pieces, how did he do it? This knife work is no worse than that of Old Man Dai. ”

Chang Xin, who saw this scene, said with some surprise.

Just now he saw the fat cook throw the cucumber into the sky, and then just cut it with a random knife, and with a few simple movements, he cut the cucumber into pieces.

"It's just a trick! Cucumber is the best ingredient to cut, and the old man could cut it better than him ten years ago. ”

Old man Dai spoke slowly, without any surprise in his eyes.

"Really? Later, you will also show your unique skills and shock them. ”

"Hmph, what's so strange about good knife skills? It's only good whether the food is good or not. Gao Saihu saw this scene and said.

"That's right, the man was just grandstanding." Gao Lihua also said, but she was still a little worried in her heart, her weakness was actually knife work.

This year, she also put in another hard work in knife work, but she thought she still couldn't do what that person did just now.

She is already handy in the taste of the dishes, so she has done more articles on the dishes this year.

In the past year, in addition to practicing knife skills, she has silently learned how to make vegetarian food and how to plate each dish from the wonderful old nun of Yingmei Nunnery.

For this, she also begged the calligraphy and painting masters who lived there temporarily~ Mrs. Mingxin, the owner of Qiaoyunzhai, for half a year before she was impressed.

She humbly studied calligraphy and painting from Mrs. Mingxin, and figured out the artistic conception of beauty from the painting, so that the dishes she made looked more exquisite and beautiful.

And Gao Saihu said so, but his eyes secretly focused on the fat cook.

Ye Qing soon didn't observe the others anymore, but suddenly thought of making snacks for a while, and she didn't seem to have reconciled yet.

She pondered for a moment, while there was still time, whether she should meet first.

At this time, the old man of the "Nine Knives" on the small high platform in the middle~ Master Tan picked up a small gong on the desk.

"Bell"

"Bangbang"

The gong struck twice, and the crowd in the courtyard instantly fell silent.

Master Tan stood up, first luckily, and then said in a loud voice: "The competition will start immediately, please return all the participating chefs to each other, and complete this round of competition within half an hour." ”

After speaking, Master Tan lit a stick of incense in a copper incense burner that could burn for half an hour.

The contestants on the other side of the stove saw that the incense was lit and immediately began to move.

Although there is no scorching sun in the sky today, the big guy is still busy.

On the field, Ye Qing burned three pots on the stove at the same time, a large and a small wok, and a large steamer, all of which were added with water.

In the hot food section, the dishes she prepares are all quickly completed, so she plans to make dim sum as the first step.

Time is limited, and she can't make too complicated ancient dim sum.

The other nine participating chefs were different, many of them had already made preparations, and the various noodles and fillings they brought were already prepared.

In fact, the efforts and creativity of the ancients in the cooking art of dim sum are no worse than those of modern people, and the charm of traditional dim sum has always existed.

There are even many palace dim sums that have been lost in later generations, and there are many kinds of ancient dim sum that Ye Qing remembers.

Such as: japonica porridge, sugar steamed cheese, osmanthus sugar steamed chestnut cake, Ruyi cake, acacia soup, auspicious fruit, pearl jade rice balls,

Lotus leaf soup, plum blossom fragrant cake, fragrant herb drink, rose crisp, tangram dim sum, flower blossom wealth, jade celery shrimp dumpling......

At this moment, if Ye Qingruo wants to win by surprise, she can only make all kinds of exquisite Western-style dim sum that are not available today, but there are many Western dim sum that she needs to use, and the ingredients and molds used are not available.

Fortunately, Ye Qing had discovered that there was fresh milk in the ingredients prepared by Tianxueju, and she had already thought of a few snacks to make.

Ye Qing picked up the fresh milk in a clay pot, poured it into a large bowl, added the sugar she had made after grinding it with rock sugar, and stirred it.

Pour the milk into a small pot, heat it over low heat until all the sugar melts, then heat it again over high heat, and stir it with chopsticks.

After the milk skin is taken out, this process lasts for half an hour, until the milk has less and less moisture and the color has become off-white.

In a moment, this bowl of condensed milk will be ready.

Ye Qing peeled a few yams and washed them, cut them into small pieces and steamed them in the pot immediately, and the yam must be steamed for two quarters of an hour until it is soft.

Taking advantage of this free time, Ye Qing is ready to make the second snack, that is, the "color" that occupies an advantage in the dim sum category, a "Shuixin Xuan Cake" that has swept the hearts of thousands of girls in later generations.

She first soaked the salted flowers in cold water to remove the excess salty taste from the flowers, which were only a little bigger than her thumb, and she found them when she was looking for candied fruits.

In fact, the taste of the moon flower is not delicious, but the ancients believed that it has the effect of clearing the liver and brightening the eyes. Therefore, some people brew this small moon flower as flower tea after it is opened and pickled.

Ye Qing took a large white porcelain bowl, poured water, white jelly, and homemade caster sugar into the bowl and stirred well, poured it into a small pot, and boiled over low heat.

This kind of white jelly is the powder made by the locals here, and when Ye Qing saw the white jelly earlier, she thought of making "Shui Xin Xuan Cake".

Put the boiled cold powder water into a large bowl, let it cool for half an hour, and then pour it into the woodcut round dim sum grinder.

Ye Qing considered that the salted moon flowers did not taste sweet, and also picked a few candied red cherries.

She picked up a carved knife in her right hand and took a peeled water chestnut in her left hand, staring down with her eyes, first holding the handle of the carved knife to familiarize herself with the feeling.

Then she started carving, and she was going to carve a white plum blossom, which was easy to carve.

Originally, she wanted to carve a small lotus, but the white flower in the transparent water letter cake was not too inconspicuous, and she didn't want to waste too much time.

Ye Qing's hands flew up and down slightly, at the beginning, because she hadn't carved for a long time, and because she was using Ye Leek's body, her hands and her mind did not agree, and it was obvious that she was a little rusty with her carving.

But soon she found her senses, and the movements of her fingers began to quicken, and she seemed to be at ease, and soon a white plum blossom made of water chestnuts appeared in her hand.

This first carved out can only be regarded as a work of practice, Ye Qing discarded it, threw it directly into his mouth and ate it.

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