Cold noodles are a home-cooked dish that many people make at home in the summer, because it is convenient and effortless, and a cold noodle can be eaten by the whole family.

The materials used in cold noodles are divided into three categories: noodles, side dishes and seasonings, noodles can be wide noodles or thin noodles, side dishes will use shredded chicken, shredded meat, poached eggs, all kinds of vegetables, seasonings will generally be sesame paste, bean paste, beef sauce, soy sauce, sesame oil, vinegar and chili oil can also be added according to personal taste.

But the simpler it is, the harder it is to come up with ideas.

Qiu Song is full of confidence, first on the noodles, he uses high-quality flour from Kazakhstan, and also adds local eggs to increase the toughness of the noodles, and finally mixed with spinach powder to make green noodles that are thin and curly, full of tenacity.

On the side dishes, he chooses komatsu, malt, perilla, goldenrod, shallot, lettuce, and different vegetables to match, on the one hand, it can be combined with green noodles to give people a green and cool feeling, and after adding salad dressing, the Chinese noodles have a Western flavor.

On the other hand, he also used imported Prime grade beef that was grilled just right, cut into thin slices and placed on top of the salad to whet the appetite.

Wait for the noodles to cook, cool the water quickly, drain them, pour on the special French sauce, mix well, put them in the beef thinly sliced vegetable salad, make a beautiful plating, and a cold noodle full of French cuisine is a combination of Chinese and Western flavors.

Qiu Song looked at the opposite side again, the wild boy was actually cutting mustard, and the noodles were just cold water, directly drying them with an electric fan, and couldn't help but laugh secretly, sure enough, the wild road is the wild road, and he will only use the cheap ingredients that are not up to the grade of mustard, but the cold water loses the opportunity to make the noodles more Q elastic, how can the kind of poor street stall food you make compare with my French creative dishes.

Even if it is a cold noodle, it is a cold noodle full of aristocratic temperament, absolutely crushing the wild boy opposite.

When the time came for the decisive battle, the host invited the chefs to serve their cold noodle creations. The first two made the spicy volcanic cold noodles and the golden chicken cold noodles that put effort into the noodles. In Qiu Song's opinion, they are all small tricks and vulnerable.

When his cold noodles were introduced to the audience, the host couldn't help but admire, "I really didn't expect that an ordinary home-cooked cold noodle would turn into such a high-end and high-grade meal in the hands of Chef Qiu, and this cold noodle full of European style is not inferior even if it is placed on the menu of a high-end restaurant." What is the name of this cold noodle? ”

"Forgive the cowherd noodles." Before Qiu Song could speak, a voice came from the side.

The audience burst into laughter, and some people shouted, "It's so apt to be green." ”

Qiu Song's lungs are angry, since returning to China, he has been beautiful, who dares to laugh at the food he makes. Crossing the host, you have to rush over and Chen Blade theory.

The other two cooks on the side thought he was going to fight, and hugged him one left and one right.

"Brother Song has forgotten, if the adult doesn't remember the villain, he will forgive him once."

This chef also won't persuade him, mentioning anything bad, and mentioning the word forgiveness, adding fuel to the fire, Qiu Song's eyes were red.

The on-site director also hurriedly asked the staff to pull Qiu Song back to the dressing room, and then said to the cameraman that the post-production section was pinched just now.

After the small turmoil subsided, it was Chen Jian's turn to show his cold noodles. The cameraman's eyes widened, and he zoomed in to give a close-up of the cold noodles, and the host was also surprised and said, "Is this really cold noodles?" ”

"This is 100% cold noodles, specially made by Liuwei Fang - goldfish cold noodles."

A goldfish is vividly displayed on the white dinner plate.

After the camera zoomed in, the audience saw clearly from the big screen that this was a goldfish spelled out with ingredients, the tail was made of cucumbers, the tail was made of asparagus, the sides were shrimp arranged in the shape of a fish, the mouth was a clam, the eyes were pigeon eggs, the cherry was an eyeball, and the noodles were placed in the middle, like the back of a fish.

This cold dish is colorful and reflects each other, and the brilliance is dazzling. Not only is the style luxurious, but also takes into account the nutrition.

"I've never seen such beautiful cold noodles, it's a work of art. It is unbearable to use chopsticks to destroy it. ”

"Hahaha, it's not only beautiful, it's delicious, don't bear it, eat it."

The host picked up a noodle, instigated it with his mouth, and hissed.

"Huh?" The host's eyes widened, "Why is this taste so fresh?" Even if it is a seafood cold noodle, it is impossible to have such a fragrant taste. ”

The host hurriedly picked up the noodles and ate two bites, the more he ate, the more delicious it became, he couldn't stop at all, as if a goldfish jumped into his mouth, the delicacy swam between his teeth, and the refreshing taste of the cold noodles made it difficult to refuse, until he finished eating the cold noodles, he exhaled happily.

"Good taste, good enjoyment. Did you add any special formula? ”

"It's not a secret, it's all materials that ordinary people can use."

Chen Jian didn't use ingredients from another world in this cold noodle fan, he felt that since it was PK, it should be fair, and using materials that only I have, and you don't have it, he can't win, and he can't show that he is really superior in cooking.

"Mustard and dried shrimp?" The host was stunned for a moment when he saw the two ingredients that Chen Jian brought over, "I didn't see mustard and dried shrimp in the cold noodles." ”

"Because I chop the mustard and dried shrimp into fine minced pieces, and then after the noodles are out of the pot, they are mixed with other seasonings while they are hot, so that the umami of the mustard and dried shrimp can seep into the noodles under the action of residual heat, so I don't use cold water, and after adding the seasoning, I blow dry directly in front of the electric fan. In this way, the cold noodles can naturally adhere to the rich aroma of dried shrimp and the spicy and refreshing taste of mustard. ”

Qiu Song, who had already calmed down, returned to the studio from the dressing room, listening to Chen Jian talking, as if another slap hit him in the face, and the garbage cold noodles he couldn't look at were now turned into more gorgeous and wonderful goldfish cold noodles.

"Small ingredients make a big difference, and with care, ordinary ingredients can make very delicious dishes." Chen Jian said in conclusion.

Chef Chen is really a young man with a heart and a creative heart, and the ordinary cold noodles also contain the craftsman spirit of the chef. Next is the tasting and scoring session for our audience. ”

The cold noodles were divided into small plates, and four small portions of different cold noodles were given to each of the 50 ordinary audience members and five expert judges. After eating, the general audience has one vote each, and the expert judges have ten votes each. So a dish can get up to 100 points.

"Now that you've finished tasting, it's time for us to reveal the scores, the first volcanic cold noodles, 57 points, it seems that many viewers are not very receptive to the spicy volcanic eruption-like cold noodles." The host began to announce the scores of the cold noodles participating in the PK one by one.

"The second Golden Rooster Cold Noodles, 72 points, the judges' comments, the taste is good, but the creativity is insufficient. Indeed, our PK this time is not only about taste, but also about creativity, especially the five food judges we invited this time are all senior gourmets, and ordinary cuisine cannot satisfy their tongues. ”

"The third salad cold noodles, wow, 86 points. It seems that the judges have given a high evaluation of this combination of Chinese and Western creativity. ”

Qiu Song was not very satisfied with this score, and in his opinion, his cold noodles should be above 90 points.

"The last goldfish cold noodle ......" the host opened the card with the score and paused.

Then he said in an extremely excited voice: "Full marks!" 100 points, I didn't expect that the first time of our show there was a work with a full score. We asked Mr. Yi Jitong, the representative of the judges and the vice chairman of the Nanshan Restaurant Association, to comment. ”

A middle-aged man in a suit and leather shoes and glasses took the microphone on stage, "Chef Chen's goldfish cold noodles perfectly take into account the color and aroma of the dish, not only the unique taste of the noodles, but also the side dishes are also very exciting, the salted cucumbers on the tail, the sweet and tender asparagus, the deliciousness of the clams, and the sweetness of the cherries all highlight the deliciousness of the shrimp as a fish body, and the noodles also have the fresh aroma of dried shrimp." ”

Yi Jitong closed his eyes as if he was recalling the taste of cold noodles, "so that the taste of noodles, the taste of sauce, and the taste of side dishes can not only be independent and not mixed, but also harmonious and unified in the whole because they have the taste of shrimp in each other." ”

"And his special processing process is not creative alone, the key is that ordinary people can also use it, cold noodles are a kind of home-cooked cuisine in the final analysis, so that more ordinary people can make better cold noodles according to the map in their own homes, which is the reason why this dish can get full marks."

"I'm not convinced!" Suddenly, a voice shouted.

"Cooking is all about taste, it's about color and flavor. Whether ordinary people can do it should not be used as a criterion at all, if ordinary people can do it, then where is the value of our professional chefs? Qiu Song said loudly through gritted teeth.

He couldn't accept that he had lost in the PK of cooking to a wild boy who had never entered a formal cooking school and had never worked in a big restaurant.

Although he was very unhappy about Qiu Song's offense, Yi Jitong still responded to Qiu Song's question seriously, "Chef Qiu, even if you judge it by the standard of color and flavor alone, it is impossible for your salad cold noodles to get a higher score than Chef Chen, take a look at your noodles yourself." ”

Yi Jitong walked in front of Qiu Song with a small plate of salad cold noodles, Qiu Song looked at it, suddenly turned gray, and sat on the ground.

"Look at it, there's water on the plate."

"No way, I drained the noodles." Qiu Song couldn't accept this scene for a while.

"You drain the noodles, but the vegetables are easy to get out of the water, under the effect of the noodle sauce, the large amount of vegetables you use will ooze a lot of water, which reduces the taste of the whole cold noodles, making the noodles lighter and lighter, and the more you eat, you can't afford to put them on at all. Cold noodles and cold noodles are meant to be eaten at any time of the day after they are cool, and I think your cold noodles are too high to hit 86. ”

Chen Jian walked over and looked at Qiu Song, who was sitting on the ground, depressed, and suddenly felt a little pity, "Chef Qiu, haven't you ever eaten cold noodles when you were a child?" Aren't these home-cooked dishes the most important and basic things for a chef? ”

Chen Jian's words were like a giant axe, shattering Qiu Song's self-righteous arrogance. He seems to have returned to the time when he first learned to cook, and was scolded by the chef of the kitchen for being a yellow-skinned monkey, and he didn't even master the basics of cooking, and only served with peeling potatoes.

Once upon a time, I was also bent on making delicious dishes, and I didn't have the heart to compare, I didn't have the heart to climb, why did I look down on home-cooked cooking now, and I looked down on people who cook home-cooked food. Cold noodles, just cold noodles, I haven't made them for many years, and I haven't eaten them for many years.

When I was a child, my mother made a big pot and called the children in the neighborhood to come to the house to eat together. Everyone rushed to eat bowl after bowl, and then accompanied by a bottle of ice soda, it was really the ultimate taste of summer, but now I don't know what cold noodles are and what home-cooked food is. It's ridiculous, what I liked to eat when I was a child, but now I hate it as garbage, so what is it that I grew up eating garbage.

Under the spotlight of the stage, one chef conquered the stomachs of the audience and the judges with his culinary heart, while another chef regained his chef's heart in the fragments of a place.