After listening to Li Yi's explanation, the audience in the live broadcast room was shocked.

"Huh? So the dragon is actually a crocodile? ”

"I thought I was the Star Casting Dragon King, but in fact I was the Desert Butcher?"

"It's still the dragon domineering, and the crocodile is too earthy."

"The crocodiles in China are all Chinese alligators, which are quite cute."

When the audience was discussing, Li Yi's mandarin fish had already been fried for the first time.

The squirrel mandarin fish needs to be fried twice, but in order to ensure that the hot dish comes out of the pot, Li Yi only fried one and made a pretreatment.

The hot dish kitchen project naturally needs to ensure the temperature of the dishes.

Moreover, wok-qi is the characteristic of Chinese Chinese food, and it is hot to eat.

So after frying one, Li Yi put the mandarin fish aside, and waited for the time when it was time to serve it later, and then re-fried it.

It is also to ensure that the dish is wok-like, the Zodiac Cow's [Green Onion Fried Beef Tenderloin], the Zodiac Rabbit's [Zigong Fresh Pepper Rabbit], the Zodiac Horse's [Pan-fried Smoked Horse Intestine], and the Zodiac Snake's [Xiangyou Eel Paste] have to be made in the second half.

It stands to reason that the dish of the zodiac snake should be made of snake soup or snake dish.

In the southern region, snake eating is still relatively common.

However, considering the acceptance of the judges of the World Competition, Li Yi finally chose to make [Xiangyou Eel Paste].

The eel and the snake are similar in size, and this dish itself also has an alias of "Golden Snake Xianrui", which is also suitable for the zodiac snake dish.

These dishes are all kung fu dishes, and they are served quickly.

But other than these dishes, the other dishes are quite laborious.

The cook blanched the pork knuckle on the side, then used the hot oil in the pot to fry the pork knuckle until the skin was golden and crispy, and then took it out and put it in ice water.

After soaking in ice water for half an hour, the skin of this pork knuckle will absorb water and raise streaks full of bubbles.

This state is called tiger skin, and it is a very common processing method in Chinese food.

And this [Tiger Skin Elbow] is also the dish arranged by Li Yi for the Zodiac Tiger.

Whether in China or around the world, tigers are endangered and protected animals and cannot be eaten.

But even if he can eat it, Li Yi will not make tiger meat dishes.

Carnivores have a particularly strong smell of flesh and are difficult to make delicious, unless you put a lot of effort into cleaning it up.

Instead of being thankless, it is better to make tiger skin vegetables and get twice the result with half the effort.

Zodiac dragon dish Li Yi prepared [Panlong Blessing], that is, Panlong dish, which has been seen by audiences who have seen Chinese restaurants.

At first, Li Yi planned to make [Oolong Tuzhu], but because of the problem of acceptance, he changed it to Panlong cuisine.

Sea cucumber is a treasure of the sea for the Chinese people, a supreme treasure.

However, for foreigners, it is a strange ingredient and it is difficult to accept.

The sword is given to the hero, and the pink is given to the beauty.

For people who don't understand tea, hundreds of thousands of taels of big red robes are just leaf water.

So Li Yi didn't bother to make sea cucumbers, so he gave the foreign judges some pork.

Zodiac sheep dishes are the best to make, but the ingredients are the most rare.

The dish prepared by Li Yi is [hand-grasped mutton], which is boiled only with water and salt.

The sheep that can be used are the Yanchitan sheep that are flown in from China.

Similarly, the Zodiac chicken dish [Wenchang Coconut Chicken] is also used with Wenchang chicken that is flown from China.

In fact, in addition to beef and mutton, popular vegetables and some condiments, most of the ingredients used by the Huaxia team were shipped from China.

Even pork is included.

The meat filling of the Zodiac dog dish [Goubuli Bun] and the Zodiac pig dish [Dongpo Meat] all use pork.

But before he came, Li Yi had already been vaccinated.

The pork in Europe is completely incomparable with that in China.

Because the pigs are not chopped and the pigs are killed and the blood is not bled, the pork here smells fishy.

Therefore, Li Yi specially contacted several domestic pig factories, made a special trip to kill the pigs, and urgently airlifted them to the country.

No matter what country or food culture, ingredients are important.

Not only did the Huaxia team spend a lot of time on ingredients, but teams from other countries also took great pains to make ingredients.

It's the professionalism of a professional chef, all about making the best of the best.

After the soup stock of the last Zodiac monkey dish [Fresh Soup Monkey Head] is boiled, the competition time is also coming to an end.

Many of the national team's dishes have already been prepared and have begun to be plated, but the dishes of the Huaxia team are only half done.

However, the Huaxia team did not panic from top to bottom, and they were all very calm.

For Chinese chefs, as long as the ingredients are well prepared, the meal is very fast.

Hot dishes can even be cooked in less than a minute.

When there were still five minutes left before the allotted time, Li Yi began to prepare the stir-fry.

He used all four stove holes on the stove to set up four pots.

In a frying pan, smoked horse intestines are sizzling at the bottom of the pan.

In the oil pot, the rabbit meat that has been chopped into dices is also fried and bubbled, and the aroma is overflowing.

In the wok, the eel gurgles in the soup, which is very tempting.

On the remaining stove, an empty pot was burning, and no ingredients were placed.

Li Yi stood in front of the stove and unhurriedly controlled the three pots on the left.

Flip the horse intestines in the pot, scoop up the rabbit meat with a fence, separate the sticky ones, and then use a frying spoon to melt the starch and thicken the eel...

Li Yi's series of operations are fast, but orderly, and he seems to be at ease.

After the three dishes came out of the pot, Li Yi came to the fourth pot.

At this time, the bottom of the fourth wok has been burned red by the stove fire.

There are still more than two minutes before the stipulated time, and most of the national team's dishes have been made, only the stove on the Huaxia team's side is still spewing raging flames.

Chefs from all over the world waiting for the judges are looking at this side curiously, watching the excitement.

There are only two minutes left, and the Huaxia team's dishes haven't finished yet, and the Huaxia team is estimated to be cold in this project.

In the CCTV live broadcast room, the audience was also nervous, and they all sent barrage urgings.

"Why hasn't Brother Yi done a good job yet? The time is coming soon. ”

"If you can't finish it by the time, won't it be cold?"

"Brother Yi is tired today? How to do it so slowly? ”

"There are still too many dishes to prepare, other people's families only have six dishes, eight dishes, let's go at a full twelve dishes, isn't it too late?"

"Don't make any noise, I believe Brother Yi, I will definitely be able to finish it on time!"

In front of the camera, the reporter also squeezed the microphone and looked at Li Yi nervously.

Li Yi stood in front of the stove, unhurried, scooped up a spoonful of lard and buckled it into the pot.

The snow-white lard is grilled on the red bottom of the pan and melts quickly.

Li Yi held the ears of the pot, turned it, let the lard moisten the bottom of the pot, and poured the lard back.

Scooped up half a spoonful of pepper oil again and poured it into the pot, Li Yi used the bottom of the frying spoon to push it away, and a hemp fragrance wafted out.

Looking at the smoke floating in the pot, Li Yi stretched out his hand backwards without looking back.

The chef in the back was already ready, and handed the small basin full of green onions to Li Yi.

took the small basin and buckled it directly into the pot, Li Yi put the small pot aside, picked up the pot, pushed it with a frying spoon, and turned over the green onion segment that entered the pot.

Coax!

He took advantage of the situation to use a frying spoon to draw it on the edge of the pot, and a fierce fire burned into the pot, raising a flame more than a meter high, which immediately caused an exclamation from the chefs of other countries around him.

Li Yi is not showing off his skills, the stir-fried dishes themselves need high temperatures, and the fire is also to increase the temperature in the pot and let the ingredients mature quickly.

With Li Yi's stir-frying, the green onion quickly matured, and the fragrance of the green onion began to diffuse.

Then, Li Yi returned his hand again, took the beef tenderloin that had been slid in advance, poured it into the pot, and stir-fried it together.

Still use the fire, and after stir-frying twenty-ninety-eight times, Li Yi turned off the heat, turned around with the pot and served the beef tenderloin.

A few helpers in the back quickly stepped forward, some people put the plate, some people wiped the oil spots at the bottom of the plate, and quickly set up the shape.

Li Yi put the wok back on the stove, turned on the faucet, washed his hands, and dried it with a hand towel before he put his hands behind his back, stood still behind the desk, and nodded to the staff: "The Huaxia team is cooking." ”

As soon as his voice fell, the bell representing the end of the competition also rang, announcing the official end of the production process.

Seeing the completion of Li Yi's whistle, the audience in the live broadcast room also breathed a sigh of relief, but they were still a little afraid.

It's also so thrilling!

(End of chapter)