In this copy of the system, Qi Hao's setting is that he is a guy who has just entered the room.

The first few senior colleagues all stopped eating, so after seeing Qi Hao on the field, everyone in the room broke their mouths below:

"You say, Xiao Qi, can he pass the assessment?"

"I guess it's hanging!"

"Agreed! The content of the ingredients is so detailed, how many years have we been in the room, and how long has he been in the room! ”

Of course, the people who muttered the most were the few people who were eliminated in the first round.

Those who have already been promoted, although they don't have any expectations for Qi Hao, their mouths are not as broken as they are.

Even Nongkang, when Qi Hao came to power, deliberately gave him an encouraging look.

Similarly, Fifth Sister Jiang, who was standing behind Mu Chun, also smiled at Qi Hao.

took a deep breath, with apprehension, Qi Hao's exam questions finally started at the moment when the maid brought out the dinner plate...

This time, two plates were brought up at the same time, and they were filled with green dishes, and...

"Aren't the dishes on these two plates the same?"

In the audience, the onlookers couldn't help but amplify their voices.

However, Besjon did not pay attention.

On the contrary, this is precisely Qi Hao's exam question.

"Do you think the dishes on these two plates are the same?"

"It's different!"

Qi Hao said decisively, without a moment's hesitation.

"Oh? How so? ”

"The plate on the left is water celery, with slender leaves, triangular outlines, and small stalks. The plate on the right is wild celery, and although the two are very similar, the latter has a thin layer of hairs on the stem. Moreover, its leaves, compared to water celery, are also shorter! ”

"You're right!"

Besyong nodded, and then continued to ask, "Then how do these two dishes taste?" What dishes can be cooked in? ”

"The texture of water celery is crisp and tender, and the taste is better than that of ordinary wild vegetables, so you can stir-fry, cold dressing, and boil soup. Because it has a slight detoxifying effect, some water celery is often added when cooking toxin-containing ingredients such as puffer fish and mushrooms. Also, in the hot summer, eating a little water celery can also help to increase your appetite..."

The smooth answer made the people around him dumbfounded.

Even Fifth Sister Jiang was stunned, after all, there were some theoretical contents in it, and she didn't know it herself.

"How does he know so much?"

"Have you read any cooking books?"

And Qi Hao, hearing the intermittent shocked voice behind him, the corners of his mouth couldn't help but rise.

I never thought that when I was in college before, I had nothing to do and flipped through a few books about ingredients, which would come in handy in this place.

It seems that reading more books is really beneficial!

Immediately afterwards, Qi Hao's eyes turned to the plate of wild celery next to him, and said indifferently: "Wild celery can't be eaten, it's poisonous!" ”

As soon as he heard that it was poisonous, Mu Chunfang frowned sensitively: "Why did you take out the poisonous ingredients?" ”

"There are many ingredients in this world that are similar, either poisonous or non-toxic, and finding out whether the ingredients can be eaten from the subtle details is also one of the essential contents of the chef's assessment. This kid has a very keen eye and is doing well! ”

Bei Siyong explained slightly, and even didn't forget to praise Qi Hao.

Soon, the second round of assessment began.

In addition to Qi Hao and Nongkang, there are also two men.

"This round of assessment is a test of your sense of taste. Next, I'll have the maid bring you a dish, and you'll each eat it, and then write down on a piece of paper what seasonings are used in it. All the seasonings, written exactly right, or only one incorrectly, will advance to the third round. ”

After the rules were announced, there was another wave of enthusiasm in the audience.

And the two dragon guys who relied on luck to advance couldn't help but chuckle in their hearts.

Is it human to taste all the seasonings in a dish and at most write it wrong?

While talking, the two maids brought a cold dish called mushroom meat, and then scooped it out of the plate, divided it into four dishes, and presented it to Qi Hao and the other four men.

Then they were given paper and pens to take notes.

After about half a stick of incense, the maids included everyone's results, and after Besiyong took it, he shook his head again and again, and threw the answers of the two dragon guys directly on the table.

"The two of you just wrote the seasoning added when the mushrooms and meat were mixed cold, and they didn't write it all. The two from raw to cooked, this frying process, the seasoning, you didn't write! ”

As he spoke, Biesyong looked at Qi Hao and Nongkang.

"However, there seems to be a discrepancy between the answers of the two of you!"

Hearing this, Nong Kang looked up at Besiyong suspiciously: "What's the difference?" ”

"The source of the sweetness inside!"

"Huh?"

Nong Kang's brows furrowed, and he couldn't help but look at the mushroom meat in front of him.

"Although you have made the cut, I can give you another chance to taste it again, and then tell me what the source of the sweetness is?"

As soon as Besyong's words came out, it was already pointed out that Nongkang's answer was wrong.

The onlookers around widened their eyes.

You know, Nong Kang has been in the house for more than ten years, and he has personally cooked more dishes than everyone has eaten, what dishes are put in what seasonings, how could he make a mistake?

And Fifth Sister Jiang didn't seem to believe it.

So he didn't care about his status, so he went down in person and tasted this dish cooked by Besyong himself.

The faint sweetness inside is very soft, not like the sweetness of the second-processed seasoning, but is added with the main seasoning.

Fifth Sister Jiang pursed her lips...

Here, after Nongkang tried again, he felt that this faint sweetness was not strong, so the source of this sweetness could not be honey.

But the sweet seasoning, except for honey, he only knows sugar.

However, Besjon's words just now have negated this answer.

As a last resort, Nongkang had to sigh and shake his head.

So, Biesyong continued to pull out Qi Hao's answer sheet, and after looking down, he turned his gaze to Qi Hao again, and a smile naturally appeared on his stern face: "Where do you think the sweetness in this comes from?" ”

"Persimmon!"

Qi Hao didn't hesitate for a moment, and said his answer decisively.

And this answer also made all the guys in the room present, and even Fifth Sister Jiang, who was the head chef, raise their eyebrows in surprise.

"What did he say?"

"Persimmons?"

"Can persimmons still be used for cooking?"

“......”

Fifth Sister Jiang bent down again, took out a piece of meat from the plate again, and even deliberately dipped some more sauce, and then put it in her mouth to chew.

After savoring it, I really felt a subtle fruity aroma from this faint sweetness.

However, Besyong did not immediately express his position, but continued to ask: "Why do you think that the source of this sweetness is persimmons?" ”

"Because I tasted persimmons!"

"Hahaha... It seems that I am really confused, how could I ask such a stupid question. If persimmons are placed in this dish, of course they will taste like persimmons! Hahaha, your sense of taste is really natural, I appreciate it! ”

Besiyong suddenly laughed, and looked at Qi Hao with approval.

Then, the rules of the second round of the competition were explained:

"In fact, the reason why I set the second round of questions to allow one wrong in seasoning is that I am worried that everyone may make mistakes in sweet seasoning, after all, it is a fruit, and no one will use it to cook at all. The reason why I put it in the dish was also because of an accident. ”

"At that time, I was making cold dishes for Shengshang, and when I was taking the sugar, I accidentally dripped the persimmon sauce into the dish, but I found that its sweetness was softer and more refreshing than the sugar. Since then, I have replaced the sugar in some dishes with persimmons. ”