The stock is ready, and the filling is mixed with seasonings to create a long aftertaste.

The eel skin dough is cut into equal palm-sized pieces and stacked on top of each other, making it look like a snow-capped mountain from a distance.

There are six types of wontons: swinging, detaching, kneading, spiraling, triangular and flowering.

Yu briefly used this flowering pose. Add the skin of the eel meat is lighter and thinner than the general one, put the filling in it, fold the skin around it, make a five-pointed petal outline, first pinch out the petal flower shape on one side, and so on, between the jade fingers, a vivid flower bone becomes.

The wontons are steamed in the basket drawer for a few minutes, and then the surface becomes slightly transparent, and then they are put into the broth, just waiting for the flowers to be freed up and smiling on the surface of the water, and then they can be fished out and bowled.

I don't know when it started, everyone's eyes were focused on Yu Jian's body.

The different charm of this little girl makes people reluctant to look away at all.

Among the six dishes, there is also a dish related to flowers, which is called the treasure of the body of the domain. Baoxianghua was preached from the Western Regions into Middle-earth, Baoxiang is the Buddha image, with the white lotus as the base, but it has become a rich and luxurious state, known as the "flower of the Tang Dynasty".

When the lamb was slaughtered, the liver that Yu Jian deliberately left behind was soaked in water repeatedly until now, and the surface was clean and had a pink color.

After the marinade is prepared, put the lamb liver into it and boil it, the time can not be long, during which the two fires of culture and martial arts are alternately changed, and wait until the tip of the chopsticks is inserted, feel the slight resistance, and take out the cold water.

The cooking of this dish is not complicated, the difficult thing is the carving of the treasure flower.

It is said that a good cook is also a good carver. First, the lamb liver is shaved into thin slices, and then the outline of the lotus flower is drawn with a sharp knife, and then the long needle and the short needle are shared at the same time.

On the big screen, Yu Jian hung her head slightly, her eyes were focused, her elbows were steady, and everyone only had a slight shake between their fingers, and a magnificent treasure flower pattern jumped into view.

One layer of lamb liver and one layer of radish treasure, after stacking seven layers, they are poured with thick marinade and capped with white-purple silk flowers.

Everyone only felt that this dish had surpassed the dish itself, and it was faintly revealed...... Buddha Image.

The muddy sheep died in the oven with the residual temperature for a while, and it was time to break the belly and take the goose.

Yu Jian quickly pulled out the long pole, dragged the sheep with one hand, held the knife in the other, and gently slashed it from the neck of the sheep.

The fine aroma continues to pour out as the gap widens.

What kind of taste is this...... Everyone kept inhaling, only to feel that the fragrance in the air was simple and long, a smell that had never been heard before.

Old and new.

"I don't know what secret recipe the Yu family girl gave to the mutton, I have never smelled this smell in my life. I really want to taste what mutton tastes like......" Shi Jiachuan twisted his hips, as if a needle was piercing him on a stool.

Not really.

It's too gluttonous.

At noon, he ate a boxed lunch provided by the organizer, and the clear soup and little water made him eat tasteless, and there was a big meal in the evening, so he ended hastily after two bites.

As time progressed, the more fragrant he grew, the hungrier he became. He could only pour tea desperately, and five minutes ago was his eighth trip to the bathroom in the afternoon.

….

Even Liu Lao quietly asked him if he was middle-aged and couldn't help himself.

Can he admit that it's because he's greedy?

I can only admit it with a wry smile! Finish!

……

When there was a quarter of an hour left in the hands at six o'clock, Yu Jian pressed the end bell. After separating the two charcoal stoves, her movements were much slower, but they were almost the same as the time she had budgeted for.

I don't know when, the originally deserted behind the scenes is full of staff, and everyone is looking forward to it. As soon as the bell rang, they rushed up to push the cart that could be pulled by only one person.

These are the tricks!

Jiang Cheng, Chen Achun, and Chef Fang, who were not far away, snorted coldly at the same time, and sped up the movements in their hands.

Ignition issues

They have to settle for the next best and replace complex and time-consuming dishes with quick ones. Of course, these are still considered excellent and delicious in the eyes of ordinary people, but when it comes to the competition, they are not worth mentioning.

"Huh?" Guan Shanyue looked at the six small plates of different sizes in front of her and sensed the clues.

Professor Shi next door cares so much, the hungry stomach is completely smoothed by a mouthful of wonton soup, take a bite of the round fat belly of the wonton, chew slightly, the sweetness of the shrimp, the warm fragrance of the meat foam, and the glutinous taste of the eel skin, the flavor is like a storm brewing, making the pleasure of the tongue soar in an instant.

Lifting the chopsticks, turned to the long-term Baoxiang lamb liver, the lamb liver and radish together, and put it in the mouth hand in hand, the perfect combination of meat and vegetables, a kind of plump and hard, fat and crisp delivery taste poured in, a momentary aftertaste, in exchange for a long thought.

Liu Chenggao has a heavy taste, he is originally from Sichuan Province, although he is old, but his love for spicy dishes in his bones is incomprehensible to ordinary people.

The muddy sheep suddenly removed the wrapped lamb, leaving behind the bubbling goose meat. Yu Jian had already divided the geese, and sure enough, as she said, she left a full half for Huang Nuan.

The goose meat has not been subjected to an open flame, but it has undergone ultra-high temperatures, and the meat is flexible, and the aroma of water and moisture is mixed with the aroma of the sauce, which blends with the unique texture of elastic glutinous.

There is also this kind of spicy taste, at first I only feel that the fragrance is overflowing, but when the goose meat is milled by the teeth, a wave of heat bursts out.

Hot!

It was so spicy that the old man's tears almost flowed out, but he unconsciously ate the second and third bites. When he came back to his senses, he ate the rice grains on the plate cleanly, and his body was sweating profusely for the first time for a long time, and the impurities in his body flowed out with the pores, and he was so comfortable that he wanted to look up to the sky and howl.

Looking at the milky white and moist phoenix fetus, the fish is white and crystal clear, and it still maintains a bulging posture after high-temperature stewing, showing the pocket-sized and small chicken eggs around you. To be honest, just looking at the color and appearance of this dish makes people feel comfortable all over, just like the snow-capped mountain tops that suddenly appear in the green trees.

But when you actually enter it, you will know how ancient the art method is used in this seemingly simple dish, and it is geometric.

The chicken eggs have a hard taste after salting, and gradually matured in the soup, just one bite, it is an infinite degree of fresh circulation around the body, this kind of hearty joy, Liu Chenggao feels that he has never felt it a few times in his life.

Guan Shanyue's surprise lies not in the dish itself, but in Yu Jian's wisdom.

These six dishes, in the eyes of Shi Jiabiography, are just a replica of the roasted tail feast, but in his eyes, it is enough to highlight the little girl's resourcefulness.

Spicy, fresh, salty, sweet and clear, taking into account the tastes of everyone present. It will not be like Haicheng Restaurant just making fresh vegetables, not like Xiangyuan Restaurant just making beets, this is a fusion of flavors.

Isn't it healing the land of China and embracing all rivers, but it is also single-minded?

Guan Shanyue felt a kind of heartfelt pride in his heart, he was really right, this girl ......

Sure enough, it's good!

I relied on food to explode in modern times.

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