"As a chef, your hands must be calm and steady." Uncle Fang pointed at Fang Zilu, handed the handle of the knife to him in reverse, and pointed to the remaining big herring in the tank, without looking at his crying face, and said coldly, "The rest is up to you, and it will all be done in ten minutes."

The bald lung of the herring refers to the liver of the fish, and the liver must be taken from the fish alive to ensure the freshness of the ingredients. Fang Zilu replied bitterly, mentioned the spirit of twelve points, and struggled with the remaining dozens of herrings.

It's cruel to say cruel, fish are not like domestic animals can howl, but being glared at by those piercing fish eyes is also quite creepy.

Fang Zilu was drenched in cold sweat, found a white cloth to cover the fish's head first, and then broke the abdomen to take the liver, and kept muttering: "Don't worry, I will definitely make the best use of your things." He was also too worried, and the remaining ingredients, as long as they could be used, were given to the hotel next to the venue, and made into working meals for the staff to eat.

After the fish liver is taken, that is the cleaning work, the liver of the live fish is taken in order not to taste bitter, when cleaning, the black lines on both sides are cleaned, and the fish gallbladder is carefully removed, and there must be no bad pool.

This is another technical job, and when the dozen or so cod livers were all taken out completely, Fang Zilu's back was completely drenched with sweat. He continued to complain with a bitter face: "Uncle, why do you have to make this dish-" It's too troublesome.

"Everyone has come up with a unique job, and I still make a little home-cooked stir-fry, is it to catch up with the head and be eliminated or the tail of the crane like you?"

Fang Zilu's body stiffened, turned around boringly, and silently drew small circles, without such a burying person......

Uncle Fang stopped talking, the oil temperature in the pot had arrived, and he quickly slid into the cod liver and stir-fried and fried until fragrant, flavored with seasonings, and then added the stock to stew, and put bamboo shoots, fungus and other flavors. When it came out of the pot, the fat and tender cod liver was completely in shape, and there was no damage at all under several cooks.

"Tsk, I don't know how long it will take me to master this dish." Fang Zilu is a little unpleasant. Not many people still come to eat this dish anymore, so he doesn't have many opportunities to try it.

This sentence hit Uncle Fang's soft spot, and it was rare for his cold face to relax, and the end bell rang on his hand.

This dish looks like an ordinary stir-fry, and as soon as you eat it, you will feel the subtlety. The first is the taste, which is unusually tender and delicious, the color of the cod liver is golden, the oil is not greasy, tender as pig brain, the whole piece is not broken, and the fat is abnormal.

Guan Shanyue took a sip, feeling the unusual fresh and tender taste, and said slowly: "There are clouds in the "Compendium of Materia Medica", and the herring liver eats more, which has the purpose of brightening the eyes." Even the side dishes inside should not be underestimated, the winter bamboo shoots are crisp and tender, the bite is loud, and it is full of the original juice of the broth, which is wonderful, wonderful!

He shook his head as if he was immersed in the world of food.

After the vote, it was unexpectedly equal to the number of votes for Chef Yanjiang in Guangling, and five votes less than Chef Chen. At this time, the situation of the remaining two teams is not optimistic.

Although in the competition mechanism, only the score needs to be reached to advance, but everyone knows that according to the urine nature of the organizer, only the top three will definitely be retained, so Guan Shanyue and Huang Nuan at the bottom are sweating for Yu Jian.

The situation was ...... for her It's too bad.

This is a proper one-foot step into the ranks of elimination.

……

Yu Jian didn't have time to pay attention to these, she was tirelessly washing and filling the cow intestines.

Tonghua soft beef intestines, this high-profile dish in the roasted tail feast, played a new trick in Yu Jian's hands. The beef intestines should be brushed, brushed repeatedly with ginger juice, white vinegar, salt and corn starch, to remove the dirt hidden in the surface, and then blanched with water, and then through the water after a little hardness, so that the beef intestines are as clean as white hemp rope.

Then the filling is prepared, the meat pieces, diced bamboo shoots and mushrooms are mixed, and then the lamb spinal cord is added, seasoned and steamed half-cooked. Then comes the most tedious step – filling the sausage.

The cow intestine is fine and soft, and the single splicing manpower is very complex, but fortunately, modern science and technology are developed, and there are more advanced enema. Yu Jian looked at the filling that was stuffed into the beef intestines in an instant, and thought about it, if the technology in ancient times was like now

developed, there will not be so many craftsmen who are tired to death on the job.

Put a pot on the cage drawer, spread a layer of white cloth at the bottom, put the round sausage-like beef intestines into it, bend and fold the Pancheng disc, and after closing the lid, it is a long waiting time.

People in the world think that the food of the Tang Dynasty is not as good as that of the Song and Ming dynasties, and there are not too many cooking skills, but it is just a lackluster food that is not eaten after some spices are piled up.

In fact, the Tang Dynasty is vast and all-encompassing, and the spices are used to the Central Plains through the Persian Hu people, but the local cuisine is not as ...... as imagined Simple.

There are more than 50 delicacies in the roasted tail banquet, all of which are justified, the above-mentioned "Qi Ming Yaoshu", down to the "Medical Scripture" and "Food Classic", there are Xiaojia wontons, cherry dumplings, and broken golden rice, onion and vinegar chicken in the court.

Outsiders don't know why, but Yu Jian, as a Tang Dynastyman, knows it clearly. Their Majesty's food is abundant!

Thinking of this, Yu Jian couldn't help but smile, and in the angry white mist, her clear eyes and flying eyebrow bones could be vaguely discerned.

Before you know it, the cow intestines in the cage are also healed. Yu Jian lifted the lid of the cage, only to see a soaring fragrance instantly overflowing into the entire venue, and then drifting outside along the cracks and windows of the door, and the whole venue was shrouded in a refreshing smell.

The historian preached: "Ten miles of incense, ten miles of incense......

Guan Shanyue nodded.

Liu Chenggao agreed.

The audience at the venue swallowed their saliva.

The last step of the soft beef intestine is to seal the juice. The salty and sweet sauce, with the shaking of the green onion and white jade hand, covers a layer on the beef intestine, even the edges and corners are not missed, and then accompanied by a few red and white radish carved flowers, like a beautiful scenery of fairy.

"It's done!" Yu Jian breathed a sigh of relief.

This dish is not too complicated, it takes time, and the difficult thing is the sauce. She believes that once she tastes it, she will be overwhelmed by the strange taste.

"Hmm...... Well...... Hey...... Ah......h

He raised his eyebrows, picked up the microphone and said confidently, "Yu Xiaogirl, you are a soft cow intestine, but it is different from what is written in the book!" With that, he triumphantly glanced at the other two judges who were still tasting in silence.

Hmph –

Can't eat it, right?

If you can't eat it, it's right!

"Oh? Tell me about it." Yu Jian asked him with some disbelief, the amount of things she put was very small, and it was ground into powder, and mixed in the filling, could it be that the historian facsimile tasted it?

"Yes......" Shi Jiabiography made a lip shape.

Yo~ Did you really eat it?

Yu Jian's smile didn't change, but she just said again: "This is one of them, and there is another taste, you can try it again——"