Because the difficulty of making these two dishes made by Li Xiao is very low, and his speed is quite fast.
The result of adding up the two is that he completed the work in front of everyone.
The 10 judges were a little surprised. They were curious about how candidate No. 26, who always likes to finish last, became so fast.
However, the judges were not surprised for long and walked to the workbench step by step.
But when they saw clearly the dishes that appeared next to the work table, they all had surprised expressions on their faces.
Although the tomato and egg soup is very delicate, most chefs can make it to this level, it's just that the egg flakes are thinner and more uniform.
As long as you put in the effort and practice, you can do this in no time.
At that point, the crystal clear potato shreds were a bit elusive, and they didn't even dare to confirm what it was at first.
In the end, the judge walked up to the transparent potato shreds. With confusion on his face, he asked Li Xiao:
"Is this dish shredded potatoes?"
There are only 10 designated menus in the fifth round of practical exam.
Stir-fried beef river, beef with smooth egg, mapo tofu, fish-flavored eggplant, spicy chicken, fish head with chopped pepper, braised lion head, vegetarian three delicacies, tomato and egg soup, shredded potatoes.
Although the fat judge couldn't figure out what the dish in front of him was, after thinking about it, the only thing that could be remotely related to the bag of vegetables in front of him was shredded potatoes.
At the very least, the appearance of this dish is somewhat related to shredded potatoes.
Li Xiao nodded in confusion and replied at a loss:
"This is potato shreds. Is there any problem?"
The other judges showed curious expressions on their faces, and after confirming that the dish did not exceed the designated test questions, they each picked up the transparent shredded potatoes and stuffed them into their mouths.
Ding, ding, ding, ding!!!!
The potato shreds as thin as hair break apart one by one after entering the mouth, which is crisp and refreshing.
The shredded potatoes are very clean, with no excess fat or juice.
The moment the tongue comes into contact with the potato shreds, the potato shreds break apart naturally, like countless springs jumping in the mouth, or like raindrops falling on a lotus leaf. The film of the lotus leaf gently bounces the rainwater.
That wonderful touch dazzled all the experienced three-star chefs.
Moreover, Li Xiao also paid great attention to conciseness and clarity when seasoning, only adding sugar and salt, and the minimum amount was used.
But this did not affect the taste of the shredded potatoes at all, precisely because the flavor of the seasoning was small enough.
On the contrary, simple sugar and salt bring out the original sweetness and fragrance of potato shreds.
Just like ordinary rice without any condiments, it is easy to feel the sweetness and aroma of rice when you simply eat it.
The three-star chefs who are used to eating delicacies from all over the world were actually conquered by this simple shredded potato in front of them.
They even forgot whether they were judges or not, and each one wolfed down the small plate of shredded potatoes.
Some judges wanted to pick it up, but found that the huge plate of shredded potatoes had been divided completely among 10 of them.
At this time, they stopped moving with some hesitation, and all the doubts on their faces disappeared.
"The texture of these shredded potatoes is really wonderful."
"The crunchy feeling is indeed very interesting. The shredded potatoes exploded as soon as they touched the tongue, lips and teeth. This is the first time I have eaten shredded potatoes like this!"
"It's unexpected that I can still do this. I never thought about it before."
Some judges even walked up to Li Xiao and asked in a low voice:
"How is this done? Is it through ice water? Or is it some other way?"
Li Xiao didn't care about which method was not taught to the six ears. After all, he didn't think it was any special skill.
Besides, he had been live broadcasting just now, and the entire process of making potato shreds was completed under the supervision of the audience in the live broadcast room.
If you are interested and really want to learn, you only need to look at the live replay to find out.
"That's right, put the shredded potatoes into ice water immediately after soaking them in water until they are completely cooled."
The judge twirled the remaining potato shreds in the bowl, which were almost as thin as a hair, and couldn't help but sigh.
"It is indeed your sword skill. A master with 10 perfect scores is really awesome. Only your terrifying sword skills can think of such a special method."
Indeed, if someone with poor knife skills were to make this dish, I'm afraid it would be difficult to even cut such thin potato shreds, let alone achieve a crispy texture.
The 10 judges each exchanged looks and nodded with satisfaction.
They picked up a new bowl and filled it with a small bowl of tomato and egg soup.
They didn't have much expectations for this. After all, it was just ordinary tomato and egg soup, and none of them had drank hundreds of bowls.
But after eating that amazing portion of shredded potatoes, they became somewhat interested in this bowl of tomato and egg soup that at least looked quite delicate on the outside.
Li Xiao didn't add too much water, so the water tasted very viscous even without adding starch.
Li Xiao didn't feel any nervousness, and even wanted to brag to the audience in the live broadcast room.
However, considering that the exam was indeed taking place now and the judges were live broadcasting it, it was indeed a bit rude, so I suppressed this idea.
After he finished making it, he already tasted it and it tasted very good, at least better than any tomato and egg soup he had ever tasted in any restaurant.
Of course, this soup not only tastes good, but also has a unique texture, with just the right amount of egg liquid and smooth oil.
He believed that most one-star chefs would not be able to control this level of heat.
Sure enough, after drinking the tomato and egg soup, the judges' faces once again showed expressions of joy.
Perhaps because of the two ordinary sauces, the expectations of the 10 judges were so low that the surprise they got after eating the shredded potatoes and tomato and egg soup far exceeded their expectations.
Before everyone could discuss it, one of the judges blurted out:
"I will give 10 points to this candidate for this round of exams."
“It’s really good, with amazing taste, clever seasoning and precise heat control.”
"Although they are the two simplest dishes, it can be seen that the candidate on the 26th has very solid skills, so I decided to give full marks."
"The two dishes only used two kinds of seasonings. The most basic salt and sugar were mixed with 10 kinds of seasonings, but they couldn't bring out the umami taste. I also give it 10 points."
"Now I understand why the condiments just tasted so simple. It seems that this candidate prefers simple and direct condiments."
"Yes, that's indeed what it sounds like."
"Hey, isn't it because our rating is low?"
"There's nothing we can do about it..."
As they talked, several people actually felt that their scores in the previous round were low, and wanted to see if there was any way to make up for it.
Li Xiao quickly waved his hand to stop him. Good guy, he was kicked out of the examination room just now because a candidate wanted to report his live broadcast.
Now there are judges again, who want to overturn the scores from the previous round and give themselves extra points.
People who don't know may think that he has some undisclosed relationship with the examiner and judges.
In fact, let alone others, Li Xiao even began to wonder if he had some great background that could make these judges and Chairman Cai Rongsheng treat him so well.
"Judges, let's just talk about the present. What happened just now is in the past. Don't change the scores again!"
The 10 judges couldn't help feeling a little emotional when they saw Li Xiao's cautious look.
They had just heard from Chairman Cai Rongsheng that the father of the guy in front of them was a five-star chef.
Grandpa is a six-star chef. The number of 4-star and 5-star chefs in the family exceeds double digits. I didn’t expect him to be such a low-key person.
