Chef Feng stopped talking to her, Liu Qianqian was happy and quiet, she was a little anxious when she was at the end.

The chef in front of him had chosen all the ingredients before it was her turn.

There was only Chef Feng behind her, and she didn't know what would be left.

Of course, the selection of ingredients is not a queue, so it is too ugly to shoot, the chefs are back in their positions, the big screen is the name and score, the chef's turn is on the stage to choose, the table faces all the chefs and cameras, Liu Qianqian can clearly see who took what.

It is difficult to distinguish between meat, but beef and pork can basically be seen with Liu Qianqian's experience, obviously, Chef Su and others are the same, he directly took the beef, and took a few more side dishes.

Chef Feng sighed again: "Are there so many side dishes? ”

Liu Qianqian said: "Well......"

There are a total of eleven chefs, and each chef has five side dishes, that is, fifty-five side dishes, which seems to be a lot, but there are enough vegetables on the market now.

In leafy vegetables alone, Liu Qianqian can count more than sixty kinds, and then counting roots, fruits, and mushrooms, there are hundreds of them, but now there are only fifty-five kinds, and Chef Feng doesn't have to worry so much.

However, she is younger and has less qualifications than Chef Feng, so it is better not to squeak at this time.

When it was Liu Qianqian's turn, she walked to the chilling area and swept it directly, as she thought, it was not that there was no chef who chose fish, such as grouper, cod and other fish that were easier to cook had been selected.

Surprisingly, there are quite a few shellfish left.

The key issue is that the ingredients she wants to choose now must be innovative and convenient for innovation.

Salmon is still left, Liu Qianqian hesitated, salmon is not a particularly novel ingredient that can be made, this ingredient is inherently limited, and the method that can be used on the market is already the best way to eat, in addition to eating raw, smoked, fried skin and steamed, boiled porridge, salmon is not suitable for other methods.

And from this, to choose an extension, Liu Qianqian really didn't have any ideas for a while.

Scallops have already been chosen, and it's no wonder that scallops are the strongest ingredient in the shell.

There is still eel left, but Liu Qianqian has already made an innovative dish of eel, and this ingredient is not particularly useful.

There was still some time, and Liu Qianqian walked to the meat side again.

"Huh?" she stepped forward and picked up one of the sealed bags.

It's not ...... Lamb?

Mutton was left, Liu Qianqian remembered Chef Jiang's mistake on the first day, no wonder, mutton itself is not particularly easy to handle, in the case of so many ingredients to choose, for the sake of insurance, it is normal not to choose mutton.

But she likes mutton.

The mutton commonly used in international restaurants is imported from other places, and the grassland is directly sent over, eating the grass of the grassland, drinking the mineral water of the grassland, and grazing it out naturally.

Yang Shulin is in charge of the purchase of this competition, he is originally a person who strives for excellence, and there are audiences to be customers in the evening of the show, so he must be more attentive to the choice of ingredients, Liu Qianqian noticed in the first two issues that none of the ingredients are bad, so Chef Jiang was surprised, and it really made her understand. Hot search

Liu Qianqian picked up the mutton and looked at it carefully, the color of the meat, and the feel of pinching through the sealed bag can prove that this mutton should be very good mutton, and there will be no mistakes.

The reason why it was placed here was not all because other chefs didn't dare to touch it, but the chef before her had more choices.

Isn't it better to have scallops, prawns, and cod that are more widely used than mutton, and if you want to go off the rails, chicken offal, pig blood and duck blood are also the first choice.

The mutton is not on the side up and down, and it happens to be left for Liu Qianqian.

Liu Qianqian had some thoughts in her heart.

The usual practice of mutton is basically roasting, stewing, hand-cooked meat (that is, boiled in white water), hot pot, stir-frying, and there is also soup, mutton soup.

One thing Liu Qianqian knows is that mutton is not suitable for deep frying, and it is okay to fry it in oil, but fried mutton like fried pork cutlet or fried chicken nuggets is not good.

Deep-frying is a method of quickly locking in the juice through high temperatures, and when the fried skin is bitten, the juice and smell that wrap it inside will gush out at once.

Pork and chicken are not particularly strong in taste, and they are suitable for ingredients that can be described as "meaty", and fresh fish cakes are also suitable, and the beef is hard but not very strong.

Only mutton is not good, no matter how good the mutton is, it only dilutes the smell, like the hand-handled meat of the grassland, the aroma of the meat overpowers the smell, and that little bit of smell becomes the flavor. But if it is fried, it is equivalent to strengthening the smell, and the smell is locked in the coat with high temperature.

Liu Qianqian didn't have any ideas for a while, she walked over to the side dishes to see what else was there.

Mainstream side dishes such as coriander and onions have naturally been selected, bamboo shoots and green bamboo shoots are gone, she flipped through them, and the carrots she wanted most are gone.

The rest are mostly leafy greens, such as oil-wheat vegetables and lettuce, which are basically used as main dishes, and are rarely used as side dishes in domestic dishes.

Liu Qianqian took a lettuce first, and as long as the type of side dish is selected, you can use it to your heart's content.

I took peas again, and I was very surprised, peas were good as a color, but no one took them.

The program team or Qi Feiyang's wave is not a devil, green onions, ginger and garlic are not counted in the side dishes, only seasonings, and they can be used at will.

After all, there are too many onions, ginger and garlic in domestic cuisine, and there is no need to restrict this, but it will affect the thinking of chefs.

The third side dish, Liu Qianqian, chose sweet potatoes, the same rhizomes, potatoes and yams have been selected.

Among the fruits, common ones such as green peppers, pumpkins, tomatoes, and cucumbers are naturally gone, Liu Qianqian turned around, but saw Erjingtiao, this thing is too spicy, and it is normal for no one to choose, after thinking about it, Liu Qianqian took it.

She had a vague thought in her heart.

This time the eggs are both a side dish and a seasoning.

If you don't choose an egg side dish, you can't use eggs as a dish, such as scrambling and using egg skins.

But you can use eggs as a seasoning, such as when you want to wrap breadcrumbs, you must put eggs in it, which can be done, or beaten into egg white bubbles to coat the meat to increase the soft taste, you can also do it.

It can even be used to make manual mayonnaise, after all, the sauce is used at will.