The material table is separated behind the two people, and various ingredients are placed in the same proportion and style, there may be some slight differences in quality, but it will definitely not rise to the level of unfairness, so you don't have to worry about not getting the right materials, and you don't have to worry about someone grabbing ingredients from you, it seems that the competition is more peaceful than the rules of the real-world CCTV 2 set of food king competition.

Of course, that's just what it seems, and if it's true, it's much more cruel than it. At least if you lose here, you lose, there is no second chance, unlike them, who lost the first game and the second game, and the third game, and evaluated the dishes and had assistants, and the whole process completely tested the strength of the chef himself.

Chen Hu walked to the material table, stopped in front of the seafood area and thought for a moment, without hesitation, picked up a basin and picked out a few abalones, only a few live sea cucumbers, a few carrots and two live sea fish, and then got some dried sea shrimp, plus a few garlic and a few fresh ginger and returned to the desk.

Chen Hu put the things down and began the initial process - washing.

Chen Hu used a knife to cut the abalone and sea cucumber in half, disposed of the inside, leaving only the edible part and put it in the steamer, and then put the patted garlic and shredded ginger on the meat of the cut abalone and sea cucumber, covered the cage drawer, lit a high fire and began steaming.

Chen Hu then retreated to the board, took the live fish from the basin, stunned them with a knife, and scraped off the scales as quickly as possible.

That hand speed was like a 20-year-old unicorn arm erupting, and in just a few seconds, a fish was cleaned of the scales on its body and turned into a salted fish to be planted.

Then Chen Hu chopped off the head of the fish with a knife, cut the knife from the abdomen, removed the internal organs, and washed the residual blood on the fish, then waved the Yiling knife again, while using the natural aura of the knife body to improve the deliciousness and taste of the fresh fish, while cutting the fish from the spine into two slices of yin and yang, and then changing the knife, cutting the fish into less than one millimeter thick powder fillets, and placing them on the plate one by one.

The whole process looks full of beauty, like a sushi master from a certain country, and the technique is pleasing to the eye.

Then Chen Hu took the seasoning and began to make the seasoning for marinating the fish fillet, and looked up at his opponent.

He came to see what hole cards his opponent had.

I just don't know if I don't look at it, I was really shocked when I saw it, I didn't expect this Wu Ping to be silently the same as Xie Wenlong, he is a master of internal strength, and the cooking technique is not an ordinary technique at all, all kinds of internal force assists! What internal force improves firepower, internal force ripening, internal force fresh, internal force cooking, the whole reincarnation of a food god, so that Chen Hu was dumbfounded, and even the hand of the mixing material stopped unconsciously.

What's more, the others were also stunned and looked frightened.

"Unexpectedly, Master Wu Ping Wu is also a hidden person. If it weren't for this food fight, no one would have known that he still has such a cooking skill, right?" said Master Xu Jingxian, one of the five judges.

"After all, it's a foreign way. Lin Ziyue shook his head and said.

"Even if it's a foreign way, it's an amazing technique. To be honest, I'm looking forward to what Master Wu will present in the future. Qu Yun, the owner of Qu Fanglou, said with a smile.

"That Master Chen is in trouble. Wang Wenju turned his head to look at Chen Hu, who had regained his composure and turned his mind again to prepare the seasoning.

Lan Jinglin didn't speak, just squinted at Chen Hu, somehow, he always felt that Chen Hu's ordinary movements had an extraordinary secret existence.

It's a pity that he doesn't know how to see spiritually, and he can't open his eyes to heaven, otherwise he would find that with Chen Hu's agitation, a trace of spiritual energy overflowed from the chopsticks in his hand, melted into the seasoning, and merged with the seasoning.

Since beating Chen Hu to master the cultivation techniques and refine the aura, Chen Hu's methods of melting the spirit have become more and more delicate and secretive, and there is no such thing as at the beginning, which is turbulent and turbulent, and it is a level that a cultivator can perceive.

Chen Hu mixed the seasoning, slowly poured it onto the fish slices, shook the plate with the movement of his wrist to let the seasoning spread evenly, so that it evenly touched all the fish slices on the plate, and then put the plate back down, waiting for the fish to taste, of course, also waiting for the abalone and sea cucumber to be steamed.

So then Chen Hu was idle, and he could appreciate Wu Ping's actions more purposefully.

"Lamb, carp, pig intestines, and those vegetables...... Is the belly of the fish hidden in the first fresh fish...... To the point. It's just that after baking, can it still be considered fresh......" Chen Hu looked at the leftovers of various ingredients placed on Wu Ping's desk, and guessed the dishes that Wu Ping was going to make.

Fish belly Tibetan sheep, for an ancient dish, the earliest from the Qi country, by the ancient celebrity chef Yi Ya created, its meaning is to pursue freshness, that is, the fusion of fish and mutton into the dish. The production method is not difficult, take the carp of the rivers and lakes to open the cavity and take the organs, clean the utensils, and then cut the mutton, winter bamboo shoots, and mushrooms into the size of rice grains, add seasonings and stuff them into the belly of the fish, cover the mesh membrane formed naturally from the intestines of the pig, and bake them together in the oven, and take them out when the skin of the fish is golden and can be eaten.

The dishes are crispy on the outside and tender on the inside, rich in umami, not fishy or fatty, and are very suitable for all kinds of people to eat.

Well, if you are not afraid of the trouble......

Therefore, if this dish is replaced by Chen Hu, he may replace the carp used as a container and replace it with a turtle with few spines or a mountain carp with large spines, or even a sea fish with almost no spines, so that diners can eat it directly.

After another moment, the abalone and sea cucumber were steamed, and Chen Hu had to withdraw his gaze and start making his own dishes.

When the cage was opened, the rich aroma of seafood immediately spread over the entire ring, and poured into everyone's noses along the breath.

"It smells so good!"

"It's a rich taste. ”

"I'm feeling hungry. ”

"Damn, I knew I wouldn't come to see it, I could only watch it but not eat it, I really suffered it. ”

But having said that, the man and the other empathizers still didn't leave, stayed where they were, and continued to pay attention to the progress of the competition.

Chen Hu padd his hands with a wet cloth, took out the plate containing abalone and sea cucumber, put it aside, and then the right hand holding the knife suddenly picked up, and a hot and soft sea cucumber flew down to the cutting board.

Then the same method is concocted, the other sea cucumber abalone is cut into moving pieces, stacked together, and then suddenly changed the knife skill, from cutting to chopping, "do-do-do" to cut the sea cucumber and abalone into small pieces of flesh, scattered on the cutting board.

Then Chen Hu took the sea shrimp and garlic, also cut into rice-sized fine grains and sprinkled them into the seafood meat grains, mixed well with chopsticks, supplemented by salt water to stimulate freshness, then used them as traps, the pre-marinated fish slices were used as skins, mixed with the cut carrot shreds, the seafood meat grains were wrapped into fish spring rolls and put on the food plate.

Finally, sprinkle a little chili oil on the surface, and this special dish for the hopper is complete.

Then Chen Hu took water and made ice to decorate the plate, and walked to the rostrum with his own dishes.