There was no farewell, and no host came out to interrupt commercials. Zhang Zidan explained a few words to the organizing committee staff before entering the contestant waiting area.

When Su Zifang looked back, he even received a gesture of encouragement and praise, and his lips parted as if to say "Come on."

"I don't know who will get it if she gets the barbel lung soup." Su Zifang thought as he reached out and took out a small ball from the box.

"Just unscrew it." The staff guided attentively.

Su Zifang gently opened it, took out the note inside and read out: "Yangzhou Fried Rice."

"Contestant No. 3, Yangzhou fried rice, okay, you can go down and prepare." The staff recorded the corresponding dishes, politely asked Su Zifang to leave, and greeted the next contestant.

"What is it?" Zhao Xiaoman asked with concern in the audience.

"Yangzhou fried rice." Su Zifang replied.

"fine."

"Well, it's not bad."

Su Zifang can't say that this dish is good or bad. He has eaten it, cooked it, but not practiced it much.

He has made egg fried rice many times before, and the taste is acceptable. In theory, it is not difficult to make Yangzhou fried rice.

As a world-famous Huaiyang cuisine, Yangzhou fried rice is really not difficult to make. As long as you have the ingredients, even a novice can cook it properly. At least it can produce a harmonious color of red and green, yellow and white, without adding MSG.

If so, the taste won't be bad.

But even a veteran chef who has been in the kitchen for more than ten years dare not say that he can make an authentic Yangzhou fried rice.

After all, authentic Yangzhou fried rice is a huge and complicated project starting from the selection of ingredients. In Su Zifang’s video introduction yesterday, a five-star Yangzhou fried rice requires the use of fragrant rice from the Sawadi country, neon flower

Mushrooms, the lean part of Jinhua ham, and fresh duck gizzards, chicken, winter bamboo shoots, shrimps, eggs, and green onions, it can be said to be a gathering of the essence.

A few seconds later, Mu Fei also walked off the stage with the food he had drawn.

"What?"

"Chicken soup with matsutake mushrooms." Mu Fei couldn't laugh or cry. He accidentally got the recipe he wrote. He was really lucky.

"Haha." Su Zifang and Zhao Xiaoman looked at each other with disdain.

"Sister Xiaoman, who are you?" Mu Fei asked.

"White fish with chicken sauce." Zhao Xiaoman mentioned a dish that he had guessed might appear before.

"How is it? Are you confident?" Zhao Xiaoman's results have been relatively stable since the start of the competition, and Su Zifang is not sure whether she can make this dish.

"It should be okay. The last dish I made happened to be steamed anchovies. There were some minor issues that I didn't correct when I made it. This time I just made the corrections." Zhao Xiaoman was full of confidence.

Su Zifang's smile gradually stiffened.

"Is there such a big gap between me and Zhao Xiaoman? Others just make a dish and they know where their problems are and can continue to improve. I...forget it, don't talk about it."

"What did I say?" Zhao Xiaoman asked Mu Fei when he saw Su Zifang's expression was different.

"No..." Mu Fei scratched his head, a little unsure.

"Hey, your hair hasn't been dyed back yet?" Zhao Xiaoman smiled when he saw Mu Fei revealing a wisp of purple in his chef's hat.

"It's not too late. Besides, it's just a good sign. I'll dye it after I get back!"

"Okay, it's up to you." Zhao Xiaoman shook his head and stopped talking.

Not long after, all the contestants finished drawing and entered the cooking table to start preparing food.

Suzi put it on the table and chose the ingredients he wanted to use.

Because there are fewer people, the organizing committee prepares much less ingredients than before. However, this reduction is only reflected in quantity, and the quality has obviously improved!

Su Zifang needs rice to make Yangzhou fried rice, and the ingredients selection department has prepared five kinds of fresh rice, including Wuchang rice, Xiangshui rice, Zhefang rice, Sawadi fragrant rice, and Jinya rice.

"What a generous move!" Su Zifang sighed while looking at the name brands in front of the ingredients.

Except for Wuchang rice and Sawadi fragrant rice, he had only heard of these rice varieties when he was studying in the Old South. Jasibei’s original words were: “Maybe most of you will never use these ingredients in your life.

, I won’t introduce it. If you are interested, you can learn about it yourself.”

At that time, Su Zifang was unconvinced with the idea of ​​becoming a supplier of high-end food ingredients and checked online. After seeing the harsh growing conditions and prices of these rice, he could only shed humble tears.

Xiangshui rice: Since the Tang Dynasty, through the Song, Yuan, Ming, and Qing dynasties, Xiangshui rice has always been tribute rice for all dynasties, enjoyed by the royal family, and later used as rice exclusively for state banquets.

Zhefang rice: fragrant and soft, not sticky when hot, not rejuvenated when cold, rich in nutrients, and not greasy when eaten. It was used as tribute rice from the Ming Dynasty to the end of the Qing Dynasty, and later it was also used as a special rice for state banquets to receive foreign guests.

Golden Bud Rice: A high-end rice species from Neon Country, with extremely high appearance, taste and nutritional value, but very low yield.

After learning about the selling prices of these types of rice through Su Lianzheng's channels, Su Zifang felt that he might never have a chance with these kinds of rice in his life. Unexpectedly, he actually saw it at the Huaiyang Cuisine Exchange Conference!

Su Zifang felt that there were no words to express his mood at the moment except "fuck".

"Sawadi fragrant rice is used in the video? So if we use better rice, can we make better Yangzhou fried rice?" With the spirit of scientific research and exploration, Su Zifang packed several kinds of rice.

One serving.

"What's going on with that chef?" The eliminated chef in the audience asked in confusion when he saw Su Zifang's actions.

"I heard that he is the owner of a small restaurant in Jinglingcheng. Maybe he has never seen rice? Do you want to take it back to cook? We have no shortage of rice at Lanting Waterside Pavilion." The words of the chef next to him were full of superiority.

"Holy shit!" exclaimed the first chef who asked!

"What's the matter with you? You look like you've never seen the world." The chef of Lanting Waterside Pavilion looked contemptuous.

"My friend just told me that the rice served in this competition is perfumed rice! Zhefang rice! Golden duck rice!" The chef was so excited that he couldn't even speak clearly.

"Holy shit!" the chef who just showed off his superiority said with emotion.

Then a look of shock appeared on his face: "Is the current organizing committee already so proud? Using this legendary rice?"

"I heard it is Master Yang's private collection." Grapevine 1.

"How did I hear that Master Xue Yi asked someone to get it from the State Guesthouse?" Grapevine 2.

"The State Guesthouse is his home? Do you want to do it if you want? I think Master Yang is 80% reliable." Unconvinced gossip 1.

"I..." Grapevine 2 wanted to speak but was pushed down by the chef behind him: "Stop arguing and look quickly, the dishes are about to be cooked!"

On the table, Su Zi put down the rice and then re-selected mushrooms, ham, duck gizzards, chicken, winter bamboo shoots, shrimps, eggs, spring onions and other ingredients. These are not like there are many types of rice, and they are generally based on freshness.

He wasn't picky, he chose the good-quality dish and was ready to make his own Yangzhou fried rice.

Of course, in order to avoid making mistakes, Su Zifang carefully prepared a set of spare ingredients for himself!

If you look at the proportions in the video, it's probably enough to feed 40 people.

"Is he planning to feed the pigs?"
Chapter completed!