Hearing Li Yi's question, all the chefs on the scene looked at each other, but no one spoke.

The chef who had just asked the question turned red, and he felt like he wanted to find a crack in the ground to get into.

The other chefs who followed suit were also embarrassed to snap their toes on the ground.

The other chefs stared at the whole chicken, which was only pure meat, and was shocked.

It only took thirty-two seconds to remove a whole chicken bone?

How is this done?

Seeing this whole chicken that had been deboned, they realized that it was no wonder that the assessment standard proposed by Li Yi was 1 minute and 20 seconds.

It turns out that it takes less than half the time to remove the bones of a whole chicken!

Seeing that no one answered, Li Yi asked again: "Do you still have questions?" If you don't have enough time, you can extend it a little longer. ”

When the chef heard this, he hurriedly waved his hand: "No need, no need to extend!" Just a minute and a half! ”

They are all the top chefs in the country, and if it takes more than three times as long for others to pick a chicken, it will be too shameless.

Isn't it just deboning? Done!

Seeing this, Li Yi nodded with satisfaction: "That's good, if there is a difficulty, just say, let's find a way to solve it." ”

When the chefs heard this, they shook their heads and said that there was no difficulty.

After seeing Li Yi show this knife work, everyone present put away their contempt.

Not to mention anything else, Li Yi's knife work alone is enough to beat all the chefs on the scene.

Seeing that the chefs accepted the assessment standards, Li Yi returned to the ingredients area and came to the condiment area.

"The second item of assessment is seasoning."

Li Yi pointed to the dazzling array of seasonings: "The food cultures around the world are different, and the spices used are also different, and they have their own unique styles.

There is a clear distinction between the flavors of Asian countries alone, such as curry from Indu, miso from Neon Country, and Tom Yum from Tyran.

The styles of the Middle East, Europe, Africa and Latin America are even more pronounced.

Since we have to compete with chefs from all over the world, we need to know ourselves and know each other, and understand the seasoning of our opponents.

There are hundreds of spices here, and the requirements of the seasoning assessment are to make a sauce with less than 3 kinds and more than 15 kinds of spices, which are unique in flavor, innovative and recognizable. ”

Listening to Li Yi's request, this time, the faces of the chefs present were a little solemn.

When it comes to the use of spices, Chinese chefs are definitely among the best.

But Li Yi's request is extremely harsh.

The sauce he asked for was either made with less than 3 spices or more than 15 spices, which happened to be stuck in the two most difficult areas.

Chinese chefs are masters of compound flavors, especially Sichuan chefs, who have a wonderful grasp of the taste of spices, creating dozens of unique flavors.

However, the compound fragrance basically has to be matched with more than three spices.

Not to mention some seasonings with outstanding flavors, it is the most basic onion, ginger and garlic, which has to occupy three places.

Requiring less than three seasonings to make sauces, but also to make new ideas and be recognizable, this requirement is not ordinarily high.

Another sauce made with more than 15 spices has gone to the other extreme.

For more than four kinds of spices, it is necessary to pay attention to the envoys of the monarch and the ministers.

And the more spices, the more attention to the combination, the more difficult it is to season.

The amount of any spice will affect the overall taste.

Therefore, the taste of lo-mei in each non-chain lo-mei shop is different, even if it is taught by the master, the taste will be different.

Therefore, this assessment requirement put forward by Li Yi is to limit the chefs to two extremes.

One is to simplify the complex, return to the basics, and use the most basic seasoning to bring out the most classic taste.

The other is to take a different approach, testing the chef's whimsy, using his unbridled creativity and unique style to surprisingly win.

But these two extremes are not easy to do, and the understanding of chef seasoning is quite demanding.

After listening to the two assessments in succession, the chefs present realized that the second round of selection was indeed a real one.

This assessment is much more difficult than the first round.

Hao Libao, who had been silently listening to Li Yi's explanation of the assessment project, was also nodding slightly.

Although Li Yi's assessment items sound strange, they are quite pertinent and can accurately test the chef's most real skills.

He secretly thought that maybe when the State Guesthouse recruited new people in the future, he could also learn from these projects.

Li Yi did not pause, and continued to talk about the third assessment item: "The third assessment item is aquatic product treatment, and the assessment content is to remove the bones of the anchovy and take the clean meat, and the time requirement is 5 minutes. ”

"Huh?"

Hearing this request, the chefs were taken aback.

Anchovy is spiny, this is a well-known thing, to remove the anchovy bones within 5 minutes, take out the net meat, this requirement is more perverted than the whole chicken bones!

Li Yi didn't say much, just took out an anchovy and took out the meat of the anchovy in two and a half minutes in front of all the chefs.

Seeing this, the chefs were silent.

Take it, take it! Five minutes is about the same!

"The fourth item, soup, requires the soup to be stewed with fresh ingredients, and the soup should be in the form of a clear soup, and the impurity content should not exceed 1%."

"The fifth project, plating, uses five kinds of vegetables for plating, which can be freely played and designed, which requires a clear subject and an aesthetic sense of overall shape."

"The sixth item, de-pickling, is to process the cured and smoked ingredients to make them close to the taste of fresh meat, and the saltiness is required to be less than 6%."

"The seventh project, Sugar Art, uses Chinese pastry techniques to make pastry modeling works, which requires the overall shape to have Chinese characteristics and can be eaten directly."

"The eighth item, preservation, all the food produced by the project, needs to ensure that the taste is not affected within 12 hours."

Listening to Li Yi's assessment items one after another, the chef's expression became more and more bitter, and gradually turned into a bitter gourd face.

At first, they thought the first few projects were difficult, but when they heard the back, these later projects were more difficult than the other, and each of them made them feel the urge to scold their mother.

It may not sound like a special requirement, but the more vague the standard is, the more difficult it becomes.

But even if it is difficult, they have no way to avoid it, they can only rise to it.

But even if you face the difficulties, you have to have a plan.

So, after Li Yi announced the start of the assessment, everyone did not move, but were all in place, meditating with the cooks, discussing which project to start with.

Among these assessment items, any one of the contents is good on its own, but it can be piled up together, which is a bit embarrassing.

And there is an eighth item of preservation in front, which is even more embarrassing.

Chinese food pays attention to pot gas and freshness, and no matter how delicious the dish is, the taste will be greatly reduced after it is cold.

But the assessment has to keep it fresh for 12 hours, so why bother?

Why not eat fresh vegetables and prefer leftovers?

It was Hao Libao who answered their doubts, and it turned out that the buffet project in the team competition had to spend a whole day receiving public judges.

If you don't keep it fresh, then by the afternoon, the dish will be spoiled, and the taste will definitely be greatly reduced.

After understanding this reason, the chefs no longer complained, and could only figure out how to keep it fresh.

After pondering for nearly an hour, the chef finally set off.

At this point, the second round of assessment has officially begun.

(End of chapter)