In the face of my brother's compliment, Zhao Haipeng was not particularly happy, he just stretched out his fingers, gently picked up the plate, and looked at the soup left on the pot collapsed tofu plate. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Then, he shook his head slightly and said, "It took a long time to make decorations just now, and the egg white shell is a little juice-encroaching." ”

After talking about the evaluation of his dishes, Zhao Haipeng turned around again and instructed the water lotus girl: "When I go back to the competition tomorrow, the water lotus will directly make carvings for me." ”

After listening to Zhao Haipeng's words, the three of us were stunned at the same time, and then said at the same time: "Competition?!Are you going to take this dish to participate in tomorrow's competition?"

Seeing the question, Zhao Haipeng nodded and said: "Yes, this pot collapsed tofu is the competition dish I will make tomorrow, and I will make it now, just to let everyone taste it first." ”

As soon as I heard Zhao Haipeng say that he wanted to use this pot of collapsed tofu as the main dish...... We were all silent.

It is true that Lao Zhao's dish is very authentic, so much so that I still have the salty and fragrant smell of bean curd lingering in my mouth now, and even Zhao Shuihe, the slippery girl, can't say anything wrong.

But the point is, if you use this dish as a dish for tomorrow's game...... Isn't it too mediocre, the grade is too low-end?

In today's competition, we have seen the ability of each family, it can be said that each chef has his own strengths, each has its own shortcomings, in the words of the five visceral temples to describe, it can really be said that "the kite flies to the sky, the fish jumps in the abyss, the dragon walks the tiger, the hump bear's paw". The skills on display are even more varied and amazing.

From this, I already know that our opponents have amazing and unique craftsmanship.

Therefore, I feel that if we want to come out on top in tomorrow's competition, we will have to have dishes as exquisite as today's "Xie Dongfeng".

But this pot tofu did not meet my expectations, because although it was crispy and glutinous, delicious and not greasy, and crispy, it was just a very ordinary home-cooked dish, not exquisite.

Suffice it to say, I don't see any characteristics in it that would win a high score. And such a dish, facing the other three of tomorrow's top four, except for Huang Sanlang of Sanjing Hotel, I feel that there is no chance of winning.

Because of those worries, I asked Lao Zhao very tactfully: "That...... Brother Zhao, why did you choose this home-cooked dish to compete?

"Yes!" Zhao Haipeng's answer was beyond my expectations, and he then told me: "When you were cooking, I thought about it comprehensively, and I felt that only this dish could be qualified for tomorrow's competition." ”

"Why?" I asked, puzzled.

In the face of our questions, Zhao Haipeng pulled out the stool, sat down slowly, first took out a cigarette from his jacket pocket, and told us in detail while smoking: "Actually, when I was competing in the competition today, I was not fighting the landlord, but taking advantage of the opportunity to carefully observe the craftsmanship of each chef......

During that period of time, Lao Zhao discovered that Master Zhou of Wufenglou was the best at knife work and shaping, and he could cut an apple into "paper pieces", which shows his superb knife skills.

And yesterday, when Zhao Shuihe drank Master Zhou's tofu pork rib soup "smashing annoying juice", Lao Zhao saw that in Master Zhou's soup, the tofu was cut into very small, difficult to make "silk" and "Yunding" shapes, which were very beautiful, and reflected the superb knife skills everywhere.

"So ......" Zhao Haipeng speculated: "Master Zhou's knife skills are so good, the next dish they make must be Lu cuisine with strict knife skills." ”

After saying Master Zhou, Zhao Haipeng relied on his memories to comment on Master Hou Tietong Hou of Taishan Garden: "This person cooks, flat and stable, one open and one close, and there is a degree of relaxation, which shows that he has a lot of arm strength, and the accuracy of fire control is very accurate, and he can bring forth the new and make 'gold juice and silver'. ”

In tomorrow's competition, the biggest threat to our Lu Weiju is these two chefs, so after Zhao Haipeng's analysis, I suddenly have a feeling of understanding.

The most important thing is that I feel that Lao Zhao must have made careful preparations and arrangements for the characteristics of these two masters, and the secret of this arrangement is probably in the "collapsed pot tofu" we tasted just now.

After listening to Lao Zhao's analysis, I couldn't wait to ask: "Then you hurry up and tell me, what do you think?"

In the face of my curiosity, Zhao Haipeng took the last puff of cigarette, and then told us step by step: "First of all, I carefully looked at tomorrow's schedule and regulations!"

According to the regulations, tomorrow's dishes must be vegetarian dishes, and this prerequisite, coupled with the comprehensive consideration of the opponent's chef, Zhao Haipeng can probably guess what Chef Zhou and Chef Huang will cook.

According to Zhao Haipeng's analysis, Master Zhou came to the competition today with the arrogance of revenge, but the revenge failed, but was set up by Zhao Haipeng's flowering "Xie Dongfeng", and he lost obediently.

Therefore, in tomorrow's vegetarian competition, this Master Zhou will definitely give full play to his knife skills to the extreme, and try his best to win back a game with the method of vegetarian vegetables and knife skills.

Among the Lu vegetarian dishes, the most particular use of knife skills is the "first-class chrysanthemum tofu".

I haven't heard of the dish Zhao Haipeng said, but I also know that it is a soup dish that uses knife skills to cut a whole piece of tofu into chrysanthemum-like filaments, and finally puts it into the broth to cook.

And this dish, the test of the maker's knife skills is the ultimate, shredding a piece of tofu into the soup shape, and then cooking and maturing, it is even more time-consuming and laborious.

As for Master Hou Tietong Hou of Taishan Garden, his dishes are easier to guess, because Taishan Garden, where he works, is famous for making standard Lu cuisine banquets, and he pays great attention to standardization.

Therefore, if you want to know what kind of dishes Master Hou makes, you only need to take his recipe and take it out to watch the vegetarian dishes that have relatively high requirements for fire workers, and you will know what this Taishan Yuan Master Hou is going to cook tomorrow.

Speaking of this, Zhao Haipeng told me very clearly: "The recipe of Taishan Garden, when I had a party just now, I asked He Zhibai and Hui Siqi to find it, and the most challenging one is the 'Sugar Osmanthus Fried Lotus', which is a light and sweet 'Fire Worker Noodle Dish'." ”

After Zhao Haipeng finished talking about the name of the dish, he told us that this fried lotus is a famous dish in Jinan, the method is simple but extremely popular, in fact, it is to use the lotus as the outer coat, and the bean paste filling is fried in oil.

Thinking about it, you also know how thin the lotus flower is? Wrapping it in bean paste is a technical job in itself, and it is even more difficult to put the lotus flower into the oil pan to fry.

If the fried is too hot, then the lotus will lose its taste or even burn, so that the unique aroma of the lotus will be lost, and if the fried is too shallow, the bean paste wrapped in the lotus flower will not be liquefied or even hot, thus affecting the taste.

This kind of dish, of course, the most test is the fire worker, and a master like Hou Tietong is undoubtedly a piece of fire control for everyone.