The next day, when Su Zifang arrived at the competition venue, he was once again shocked by the efficiency of the organizing committee staff. It was only one night, but the venue was completely renovated.

The extra cooking tables were cleared away, and the remaining more than a hundred tables were arranged in 11 rows. There was an ingredient area in front of each row. The staff was neatly placing the fresh ingredients that had just been shipped on it. The food area was also

It is equipped with three huge aquariums containing various aquatic products.

"What a generous move." A slightly familiar but not very pleasant voice sounded after Su Zi let go.

Turning around, he saw Ao Zuo standing not far behind him. When he looked back, he showed a smile.

Looking around, there were still many staff members, thinking that Ao Zuo probably wouldn't commit the crime in the daytime. Su Zifang thought he could still say hello, so he gave a smile that was uglier than crying.

"Are you No. 7?" Ao Zuo asked tentatively, looking at where Su Zifang was standing.

"Yeah." Su Zifang nodded.

"What a coincidence, so am I." Ao Zuo touched his shiny bald head.

"It seems there are only nine dishes left." Su Zifang suddenly thought of what Chef Puzhong said yesterday and said to himself.

"What nine sets?" Ao Zuo looked puzzled.

"It's okay." Su Zifang shook his head, not intending to explain this matter to Ao Zuo. It actually felt silly to say it.

But Su Zi was really curious about what Ao Zuo planned to cook.

I originally thought that he didn't ask questions yesterday because he drew the number 10 bamboo stick, which could fully demonstrate the skill of Bai An's chef, but I never expected that he was actually the same shrimp cook as myself.

It is still difficult for a professional chef to make a dish with shrimp as the main ingredient.

"You can't make noodles this time, what are you going to do?" Su Zifang tried his best not to sound like he was trying to pry into the situation.

"Jinsha Shrimp." Ao Zuo said frankly, "I only know this shrimp dish."

"Golden color, crispy and delicious, unique flavor, extremely delicious!" Information about this dish quickly flashed through Su Zifang's mind, and he looked at Ao Zuo with even more fearful eyes.

If each cuisine has its representative cooking methods, then the one that can represent Huaiyang cuisine must be salted egg yolk cuisine.

Just like Smecta's lettuce can be used to wrap anything, Taishan Dahan's pancakes can be used to wrap everything, and Huaiyang cuisine's salted egg yolk can be used to wrap all ingredients. Su Zifang alone has eaten: egg yolk ribs, egg yolk whitebait, egg yolk

Sweet potatoes, egg yolk pumpkin, egg yolk crispy rice...

Many restaurants think that the name of egg yolk is unpleasant, so they renamed it Jinsha based on the appearance of this type of dish. This is also the origin of the name of Jinsha Shrimp that Ao Zuo makes.

However, according to Su Zifang's experience, any chef who dares to cook egg yolk dishes is a loser! If the heat is not enough, the golden sand will not be wrapped and the shape will not look good; if the heat is too high, the gold will be black and the entire dish will have to be thrown away.

When he was in the Old South, he used to practice egg yolk pork ribs. Unfortunately, every time the egg yolk was egg yolk and the ribs were pork ribs, he couldn't get it right. Now when he met a white chef who dared to make Jinsha shrimp, Su Zifang had nothing to say except 666.

.

"What about you?" Aozuo asked, raising his eyebrows.

"Longjing shrimp." Su Zifang answered truthfully.

Seeing the expression on Ao Zuo's face, Su Zifang could guess what he was thinking.

It’s just that I feel that my level is as poor as those with ordinary middle school. I can only cook some dishes that can be mastered through Huaiyang Chef’s basic tutorials, without any creativity and innovation spirit.

But Su Zifang didn't bother to explain anything. Anyway, the score can explain everything.

After learning that Su Zifang was making Longjing shrimps, Ao Zuo said nothing and went straight back to the cooking table to wait for the game to start.

At 8:30 in the morning, the competition started on time. Su Zi stepped forward to choose the ingredients he wanted to use, and then... he saw the players who were also No. 7 starting to show off their talents.

"I want sea salt and prawns."

"I'd like a bunch of asparagus and prawns."

"I want half a pound of river shrimp and"

…

Several contestants were in harmony until a voice suddenly sounded: "I want an Australian lobster."

The contestants who had just received the ingredients realized that they had been deceived and began to curse angrily: "When did lobster count as shrimp?"

"The food only says shrimp, but it's not limited to lobster. Who can blame you for being stupid? And didn't you also choose Longjing shrimp?"

The voice sounded familiar to Su Zifang.

When I looked up, I saw Chef Puzhong, who had taught me the importance of hand speed yesterday, showing off two Australian dragons. I couldn't help but feel depressed.

“Where are the Longjing shrimps we promised?”

"What about the ten plates of shrimps that were agreed upon compared to hand speed?"

It turns out that I deceived others into choosing Longjing shrimps, and then I used high-end ingredients to reduce the dimensionality.

hehe!

"I'm afraid I can take a break after this round by exploiting the organizing committee's textual loopholes." Su Zifang shook his head and walked forward: "Hello, bring me a pound of river shrimp and a bag of Longjing tea. Please understand.

before."

Behind him, Ao Zuo was also very straightforward: "One pound of river shrimps, and twenty Gaoyou salted duck eggs."

Probably because Su Zifang and Ao Zuo had high scores in the previous two days and were unique, they were the focus of attention in the shrimp cooking group, and the news of the selected ingredients was passed on almost instantly.

"Ao Zuo actually chose this dish." At the judges' table, Huang Sheng muttered as he looked at Ao Zuo's chosen ingredients.

"What, is there something wrong with this dish?" Yang Tan heard Huang Sheng's words and asked in a low voice.

"Jinsha shrimp is not a dish that can be made casually like boiled shrimp. The egg yolk, shrimp and temperature must be strictly controlled! As a white-knife chef, Aozuo is very satisfied even if he goes home to practice this dish every day.

Maybe it's not as good as the boiled shrimp." Huang Sheng's introduction made Yang Tan instantly understand the difficulty of this dish, and he looked at Ao Zuo with more appreciation.

As a chef at Bai An, he actually feels that this method is not very fair, but in the long run, it is actually beneficial to the overall development of Huaiyang cuisine.

In the early days when there were no red and white tables, one chef would do all the cooking and pastry work, and each chef would be an all-rounder.

Now that the red and white cases have been divided, in his opinion, the basic skills of many chefs are no longer up to par.

The last time he attended a chef exchange meeting out of town, one of the red chefs couldn't even roll out dumpling wrappers, while the white chef at the same place was not too different. He could even fry an egg and it would stick to the pan. The scene was miserable.

So this time he saw that these chefs had to compete based on the main ingredients, and he was still looking forward to it.

At the very least, these young chefs can understand that they should not always focus on what they are good at, but occasionally look at what others are good at.

Not to mention surpassing others, at least we should learn from the leading experience.

After looking around, Yang Tan found that no chef was making traditional Longjing shrimps, which made Yang Tan even more relieved.

However, when his eyes turned to Su Zifang, he was stunned again.

Puchu chef Su Zifang, with a pot of Longjing in hand and a pot of river shrimp in front of him, starts with the standard Longjing shrimp!
Chapter completed!