Although it was only an hour, the eel itself, or the meat itself, did not take long to cook, and Liu Qianqian just took the fish and put it in the basin first.

There is a thick layer of gelatinous gelatinous on the eel, which needs to be washed off, some people will wash it with salt water, or it can be washed with water repeatedly.

In fact, there is a very ingenious method, that is, to make steamed eel or kabayaki eel directly, and then cut the tomatoes into slices, sprinkle salt and roast them, and then cut them into cubes, or you can not cut them, spread them under the steamed eels as a side dish, celery can be chopped and used as coriander, and in Western food, celery is a very common use as a spice.

Salted tomatoes don't have much water, so they don't hurt to complement the texture of the tender fish.

It's just that this doesn't mean that eel, tomatoes and celery are combined into one dish, and in the end it's just steamed eel with some side dishes.

Tomatoes and celery are just a dispensable side dispense.

You don't have to use both tomatoes and celery, but at least one of them will blend its flavor into the whole dish.

I didn't think about it, but I always had to go to the next step, there are several kinds of eels, there are fewer spines, there are more spines, and there are more than a few spines, and restaurants that are a little more particular about will deal with the spines of the eel, Liu Qianqian is very skilled in this kind of work, she takes the kitchen tweezers, and neatly rummages and peels off the spines of the eel. Some recipes require retaining large fish bones for flavor, while others are completely culled.

The quality of this eel is good, it is estimated that Qi Feiyang and they took people to contact the food merchant, think about it, this is a large-scale variety show to promote the international hotel, and the audience will also be selected to enter the dining, there are also artists who are guests, if there is a problem with the ingredients at the beginning, it is the signboard of the international hotel.

Bao Yongchang naturally pays attention to every detail, and he also took his assistant to carefully inspect every piece of equipment before filming to ensure that the refrigerator is running and the stove can be lit when in use, and there is no danger.

A good eel naturally needs to be fat, but not too fat, after cutting it is all fat, it is obviously not qualified, customers are so picky, they want to eat delicate fat, but they don't want to take a bite full of fish oil.

This one is just right, Liu Qianqian just glanced at some of the pool.

It is true that the chefs can only use the ingredients they draw for the main course, but there is no rule on how much they can use, and the side dishes are also symbolically put in a few bags, and if they are not enough, they can continue to take them from the shelf, of course, only the same thing.

An idea gradually came to Liu Qianqian's mind.

After all...... Eels are fish, too, right.

Sun Yang thought about it for a while, and finally decided to make dry pot beef cauliflower, because the people in this city have a sweet taste, and the boiled beef is high in oil and spicy, I am afraid it will not be praised, it is better to make a dry pot. Sun Yang also thought of roast beef with cauliflower, in fact, cauliflower is easy to deal with, the problem is still in the dried tofu skin. He doesn't like to eat dried tofu skin, so he rarely makes it, and he usually only needs a dish of dried tofu skin with sharp peppers in the store.

Time is passing bit by bit, the chefs in the kitchen are in full swing, and Jiang Kun is also busy, directing the photographers to choose a good angle, not only not to disturb the chefs' operations, but also to take some details as much as possible to use as materials.

When the minute hand of the clock pointed to one point, a calm thump sounded in the studio.

Yang Shulin stood up: "When the time comes, everyone stops, puts it on a plate, and covers it with a lid." ”

Jiang Kun gave a gesture and said, "Everyone pretend, stand in different groups, and put their food on the small table behind them, okay, the light, go over and make up the brightness." "Qiandu Chinese Network

Because the studio was built by myself, in order to facilitate the lighting, there was no window, so sometimes the light casts a lot of shadows, and you need to make up the light.

He instructed the gaffer: "Wait a while, when the lid is lifted on the table, use the shadowless chandelier." ”

Without shadows, the colors will be more beautiful, and the water vapor can be captured, so that the audience will be more appetized when they look at it.

Yang Shulin couldn't help but sigh: "Director Jiang is professional." ”

Jiang Kun smiled bitterly: "I'm also making up for my homework." ”

He said, "Okay, let's all stand in our respective positions and start shooting." ”

There is also a circular table between the chefs and the judges, and the chefs who are called by name will put their dishes on the table and give a brief introduction.

This is mainly for the sake of looking good on the film, at the beginning, Jiang Kun hesitated for a long time between adding a stage and putting it directly on the judges' table, and finally chose this situation.

After a while, I will take a picture of the personal feelings of the chef one by one, including those who have been eliminated, those who have been rewarded, and those who have been promoted.

Liu Qianqian ranked sixth, and the two people in front of her own team won three and four stars respectively, so it can be said that the score is not low.

After all, Sun Yang had just brought the dry pot to the judges' bench, and Qi Feiyang frowned.

Liu Qianqian knew that this was the expression of the master when he felt that it was inappropriate, and he would usually explain the problem carefully first, and if there was still this problem over time, he should scold.

Even Liu Qianqian, who almost doesn't know how to be scolded, knows that Sun Yang, who is almost scolded back, doesn't know that he was cold in his heart and a little angry.

But it's good that he is doing a show, on the script that Qi Feiyang got, his character design is not a grumpy model, the script of the grumpy style is given to Yang Shulin, he is a professional script, and he must comment rationally, calmly and professionally.

Bao Yongchang is responsible for talking about economic issues, such as how much do you think your dish will be priced?

Ge Bin cooperated with Qi Feiyang to supplement Qi Feiyang's comments, and Liu Xiangjun was left with a poisonous tongue script, as a master of the traditional faction, he naturally wanted to make some sparks with the Jingda faction.

Jiang Kun hopes that it is best to be intrigued, yin and yang are weird, and-for-tat.

However, Liu Xiangjun begged to let him go with a wry smile, he would have to mix in the industry in the future, so in the end he had to take a poisonous tongue script, and then sing and fight with Yang Shulin.

The roles were assigned in this way, so Qi Feiyang just glanced at Sun Yang, tasted beef, cauliflower and dried tofu skin respectively, and put down his chopsticks.

"First of all, the beef is okay," Qi Feiyang said, "it has been marinated and qualified, but dry pot is not suitable for beef." ”