Chef Zheng smiled: "Yes! Yesterday's plate of meat, the taste was really good, but unfortunately I only ate two slices, and before I could figure out the taste, I was taken away.

At the end of the game, I would like to ask how the braised pork is made. ”

"Well, the old man also has this intention."

Chef Zheng said again: "This little girl may really be able to be shortlisted in the top three as she said in front of Shopkeeper Zhao the day before yesterday." ”

This Ye Qing girl still has some real skills, otherwise Master Cai wouldn't pay more attention to her.

The little assistant chef on the side of Chef No. 253 was a little gloating when he saw that the people in Shunfu Restaurant were reprimanded by Master Tan.

"They deserve it, but it's a pity that they weren't eliminated directly!" He pursed his lips, a little unwilling.

However, in the blink of an eye, he received a gentle slap on the head.

Chef No. 253 said in a low voice: "Don't look at it, do your own thing, our dishes are going to go wrong, you can watch it!" ”

"Yes, big brother." The little chef scratched his head and looked aggrieved.

But he still started to play honestly, although they are not the best chefs on the field, he believes that his big brother also has a chance to enter the top three.

At this time, the decoration on the second floor of Tianxue Ju is elegant and refined, and on one wall there is a terrace private room with a pair of wild grass inscribed by Chun Yu Xiaoran, a great genius of the dynasty.

Zhan Tai Dezhao, the county lord of Chongyang Town, and his son Zhan Tai Shuoji were entertaining two distinguished guests from the capital.

In this kind of scene, Zhan Tai Shuoji only had the place to stand behind his father, he didn't even dare to breathe too much, and silently poured tea and water for the two distinguished guests who drank tea.

"The prince of Jin and the Marquis of Xuanping, the two of them came to this Jianzhou boundary this time to do things for His Royal Highness the King of Jin, and they came from afar, and they worked hard all the way.

Xia Guan didn't have anything good to take out to entertain, so he was really ashamed. However, although the snow house is not as luxurious as the restaurant in the capital, it is already the best restaurant in the town, and the two masters are invited to take care of it more. ”

Hao Lian Zhai Yang, the son of King Jin, was a fifteen or sixteen-year-old young man with a delicate and handsome baby face and somewhat round eyes.

It seems to be very pleasant and kind, but his every move is innate grace and coldness.

Hao Lian Zhai Yang's blue eyes opened slightly, and there was a faint smile on his lips, but with indifference that rejected people thousands of miles away.

"Ben Shizi and Xuanping Hou are just a little curious about this southern Xinjiang land, and they just came out to play and relax.

Where did you come out on the orders of my father, Lord Zhan Tai, don't say the wrong thing again! ”

Fine cold sweat immediately oozed from Zhan Dede's forehead, and he was so nervous that he didn't dare to wipe it off, so he could only smile with flattery and embarrassment.

"The prince of Jin said very much, it was a misunderstanding by the lower officials, and please ask the prince of Jin and the Marquis of Xuanping not to be surprised!"

Xuanping Hou Xiao Yuyan elegantly drank a sip of Jianzhou Baihao tea, and then gently hooked the corners of his mouth and said lightly: "Lord Zhan Tai doesn't need to be too nervous, he said that Benhou and Shizi just came out to enjoy the mountains and rivers."

You just have to send you this delicious food and drink, and we are satisfied with the hospitality, and you are doing your duty here, and after returning to Beijing, you will naturally say a few good words for your elders at home. ”

"Thank you Shizi, thank you Hou Ye! The lower official is ashamed and dare not be it.

That...... Xiaguan toasts another cup of tea! However, this noon is approaching, and the cooking competition in the courtyard will end in a while, why don't you let them send some dishes to taste first? ”

Hao Lian Zhai Yang's lake-like eyes glanced at Zhan Taidezhao, and said with a smile: "Do you really regard this Shizi and Xuanping Hou as the referees of this broken game?"

As far as the garbage made by their untouchables is also worthy of being judged by this son? If there is a cook to cook, it is okay to just send the dish to you.

If you are satisfied with the meal, you can also reward them with a few silvers if you are in a good mood. ”

The old face of Zhandet was even more nervous, and the sweat on his forehead ran down his cheeks, and he couldn't help but wipe it with a handkerchief.

Only then did he tremble and said: "What the prince said is that the lower official will order him to go down in a while, and let the big shopkeeper Chef Fang cook a few good dishes for you first." ”

Hao Lian Zhai Yang just waved his hand and hummed softly. As for Xiao Yuyan, she took another sip of tea and didn't say anything.

…………

On the field, Ye Qing was very handy, and after making the boiling cabbage, she used a small bowl of Texas white porcelain that was as light as paper and as beautiful as white jade, and packed the boiling cabbage made of elaborate space cabbage.

In addition, an ordinary white porcelain bowl was filled with boiling water cabbage made of local Chinese cabbage.

When she went to pick up the ingredients just now, she had already taken the opportunity to get an aconitum fish out of the space.

The dish she is going to make at this moment is called Peacock Kaiping Fish, which is a special traditional dish in Lu cuisine.

The recipe is simple and easy to cook, which is very suitable for the second round, after all, this round is too short.

Ye Qing skillfully scaled the aconitum fish, washed and cut off the head and tail, cut the knife from the back of the fish, and cut the flower knife every half an inch or so, cutting the fish bones while still keeping the fish belly connected.

A knife shadow flashed by, and the slices of fish meat were cut, and each slice of fish meat maintained an even thickness.

She first shredded the green onion, sliced ginger and cushioned the bottom of the plate, and then arranged the body, head and tail of the fish on the plate to make a peacock shape.

The peppers are cut into rings and placed on top of each slice of fish, like the tail feathers of a peacock.

When steaming fish, you need to use a high fire, Ye Qing found a few pine firewood, and after the pine oil was burned, the fire suddenly exploded, which could make the fire continue to be very strong, twice as big as the fire in other cooks' stoves.

Taking advantage of the time to steam the fish, Ye Qing made a simpler jam of condensed milk yam puree.

Roll out the yam dough until it becomes puree, pour it out and put it on a plate, add condensed milk and mix well.

Then she took seven small turquoise ice-glazed lotus pots, put the mashed yam into them, and stacked them with a spoon in the shape of a small tower and made a few scratches.

She then topped a red raspberry with honey jam and topped it with a red cherry compote and a mint leaf.

After making this dessert, she boiled some more syrup.

By now that the game has been close to noon, and it has been close to the stove, Ye Qing is a little hot.

She took out a cotton towel and wiped her sweat, rubbed her temples, and then she looked up at the incense burning in the copper stove on the small platform, and there was still a quarter of an hour left.

The rest of the time, she decided to make a plate of the simplest and fastest cumin mutton, and the rulers of the Daewoo Dynasty were Hu Ren, so the upper class called the mutton: "Expensive meat, good meat." ”

And cumin is a Uyghur language, which means "benzoin fennel", and the smell is fragrant and strong, which is most suitable for pairing with mutton.

Ye Qing cut a half-catty of mutton cut from a fresh leg of lamb into thin slices, rinsed it with water to remove the blood, and then added egg whites and cooking wine to grasp and marinate for a while.

Slice the onion into thin slices, cut the chives and coriander into long pieces.

Heat a small wok in a small wok, then add clear oil, then add the lamb slices to slide quickly, stir-fry until the meat slices change color and then serve.

Stir-fry the onion until fragrant, then add the previously fried lamb slices, pour in soy sauce, cumin grains, salt, sugar, mix well, and stir-fry until fragrant.

Finally, sprinkle cumin powder, coriander and chives before the pot and stir-fry evenly, quickly start the pot, a cumin mutton is ready, and the peacock fish in the steamer is also ready.

For the sake of beauty, she chooses a beautiful round fish plate, takes out the steamed fish, drizzles with 2 tablespoons of heated tempeh oil, a few drops of soy sauce, and sprinkles with shredded green onions.

As for the large white plate of cumin mutton, she used cucumbers, radishes and dendrobium flowers to make a perimeter and flowers.

He carved a crane out of white radish and black sesame seeds and placed it in the middle, and then made a pine tree out of local shiitake mushroom shoots and shredded green onions.

An elegant picture comes to life on the plate, making this simple plate of cumin lamb look fresh and refined.

Ye Qing gently demolded the chilled Shuixin Xuan cake from the mold, and finally put it into the discolored-glazed Chunzhi tea cup produced in Jianzhou, sprinkled with white frosting, with a plate of cooked soybean flour and a plate of syrup, and it was ready to eat.

At this point, she was done with the dim sum and hot dishes, and after thinking about it, she used the last time to make a very simple ice cream.

Spread a layer of various fruit grains on top of crushed ice, drizzle a few spoonfuls of bee candy and condensed milk, and it is not too refreshing to eat in your mouth on a hot summer day.

"I'm done." Ye Qing was about to leave food for the mass judges, and then raised his hand and said, attracting the attention of some people.

As soon as she finished speaking, the three men from Tianxueju came over and carried the square wooden table she had placed in front of the stove to the ground not far from the small high platform.

There were already several identical square tables lined up in a row, and the dishes prepared by the contestants were on them.

Just after the 10 cooks had finished cooking, soon the incense in the copper stove was completely burned, and the old man with nine knives rang the gong and announced loudly: "The game is over." ”

Immediately afterwards, Ye Qing saw that three wide seats were added to the middle of the small high platform.

And the five judges all stood up behind the desk, Ye Qing knew that it should be the two distinguished guests from the capital and Chef Fang who were coming over.

However, this time Ye Qing guessed wrong, it was not Chef Fang and the two distinguished guests in the capital who came over, but Boss Fang of Tianxueju and the son of the lord of the county town and Tang Yuannan, the shopkeeper of the "Bainatang" grocery store.

When Ye Qing saw them, her eyes widened instantly, it turned out that the old man named "Fang Yuan" she saw in a hurry at the grocery store last time was the big boss of Tianxue Ju.

The entries of the ten contestants were placed on the square table in front of the high platform, and the five judges, plus Fang Yuan, Tang Yuannan and Zhan Tai Shuoji, a total of eight people came over.

Chef Zheng and Chef Cai were quietly paying attention to Ye Qing's dishes first, and their expressions when they saw her dim sum and dishes were subtle.