In the competition venue, the camera has turned from the judges to the other contestants.
The judges have all tasted the egg fried rice made by Gu Zheng, and their scores have been marked on the scorer. If Gu Zheng's score in this round can enter the top ten, his score will be announced after the top ten competition is over.
If not, he, like the other twenty people, will not be able to advance to the next round of the competition and will have to watch others complete all today's competitions in the audience.
Many people in the guest box and press box were whispering about Gu Zheng's flying golden dragon just now.
The scene was more shocking than what they saw on TV. They all saw the process of the lifelike golden dragon being born. No one had ever made food that looked like a dragon before. There was once a Chinese cuisine competition, and the chef who won the championship cooked a dragon, which was very delicious.
The big sea fish was directly changed into a dragon.
It's very similar, very lifelike, but it's just static, and everyone knows that it's a sea fish.
Today, Gu Zheng's egg fried rice shows dynamics. Grains of rice are like fine sand, condensed into golden dragons. Everyone knows that dynamic ones are more difficult than static ones. How did Gu Zheng do it? Many people still wonder.
Making guesses.
But no matter how they guessed, no one could imagine that Gu Zheng relied on magic to achieve this.
The second person to finish the competition was Master Wang from Xiaosong Noodle House. He was a local representative and entered the finals. He was also a member of the Royal Chef Association.
Master Wang's sky noodles are completely different from what Gu Zheng saw in the noodle shop that day. The blue and white noodle bowl is very delicate, and the slim pieces are spinning in the huge noodle bowl. Against the backdrop of the blue and white noodle bowl, it looks like white clouds in the blue sky.
Just by looking at the appearance, you can tell that this surface is much better than usual.
"That's the sky!"
“I’ve eaten Tianmian noodles!”
“The Tianmian noodles are delicious, but I didn’t expect such beautiful Tianmian noodles!”
In front of the TV and in front of the venue, many people saw the Tian Noodles made by Master Wang. Unlike Gu Zheng, the Tian Noodles of Xiaosong Noodle House are very famous in Hangzhou. Many people were excited after seeing Master Wang's Tian Noodles.
Support was given.
The third thing that was cooked was Sun Er's chicken blood soup.
Sun Er used the old soup he brought, and the chicken blood was also prepared in advance. The chicken Sun Er used was pheasant from the Taihang Mountains. This was not an ordinary pheasant. Ordinary pheasant meat was hard and bloody, and it was not a Hexue soup.
, Sun Er uses a type of pheasant called spotted chicken.
The striped chicken is twice as big as the normal pheasant, and the meat is harder. It does not need to be cooked in a pressure cooker for several hours before it becomes rotten. The taste of the chicken is very unusual and cannot be compared with other pheasants.
The chicken is not good, but the blood of this chicken is different from other pheasants. Not only does the blood of this chicken not have such a strong fishy smell, but it also has a refreshing fragrance.
Generations of the Sun family have used countless chicken blood, and finally selected this type of chicken blood to make their best chicken blood soup, which is only available to a very small number of people, or the most important foreign guests.
Blood soup is something that ordinary people cannot eat.
Moreover, this kind of pheasant is difficult to catch and the number is very small. Fortunately, this kind of pheasant is not a protected animal, otherwise the Sun family would not be able to make such chicken blood soup.
The chicken blood they sell in Bianjing is just ordinary free-range chickens. The chickens they use for important guests are another kind of specially raised chickens. This kind of chicken is also free-range, but the food it eats is not ordinary.
No food is given to it at all. Even the chickens eat pollution-free natural food. In the end, the chickens raised will have purer chicken blood.
In the previous two games, Sun Er actually used the latter type of chicken blood. In order to ensure victory this time, he deliberately used the best chicken blood at the bottom of the box. This was also the source of his previous confidence.
In the past, his ranking was not as good as Gu Zheng's, but he dared to say big words that he would definitely win against Gu Zheng. This was his confidence.
Sun Er's chicken blood soup made many judges nod. It is indeed a century-old soup. The mellow aroma contained in the century-old soup is unmatched by other flavors.
Just like aged wine, seventy-year-old wine will definitely taste different compared to ten-year-old wine.
The first three who finished the competition all cooked relatively simple foods, including Gu Zheng’s egg fried rice, Master Wang’s sky noodles, and Sun Er’s chicken blood soup. They were not complicated to make and could be completed within half an hour. The others
What people do is relatively more complicated and takes longer.
Gu Zheng finished the competition and just had time to see the delicious food made by others.
Those who can enter the finals are all famous chefs with great influence. Everyone has their own characteristics.
Now Gu Zheng's eyes are fixed on No. 25. The main ingredient of No. 25 is grouper, and it is a very good sea red spot. The fish is very big, and such big sea red spot is rare.
Grouper is very famous. It is a kind of sea fish with low fat, high protein and delicious taste. Sea red grouper is also the best among groupers. Ordinary sea red grouper costs hundreds per catty. The sea red grouper used in No. 25 is more
Common sea red spots are several times larger and the price will be higher.
The price is only one aspect, this fish is very rare and difficult to catch, which is the key.
Marine fish live in the sea. The pollution of the sea is relatively low, so the grade of the ingredients must be higher. Guzheng is far away from No. 25. I don’t know what grade of ingredients his sea red spots are, but good marine fish are very good.
It's easy to reach second-rate, even if it's a little worse, it's also a low-level ingredient.
The most difficult thing about handling marine fish is how to remove the fishy smell and keep it fresh.
Seafood is very delicious. The so-called seafood means fresh and delicious. Firstly, the seafood must be cooked while it is still alive. If it is frozen, the final taste will be greatly reduced. Secondly, the fishy taste must be removed.
Fish itself has a strong fishy smell, and marine fish has a stronger fishy smell because of its growing environment. Removing the fishy smell has always been one of the most important factors in making seafood. For seafood that ordinary people usually eat, they use some soy sauce, ginger, cooking wine or
Some other things to remove the smell will do, but in a food competition, these are far from enough.
In the gourmet competition, the judges are all gourmet experts who have very strict requirements on taste. It is such an important final. In the competition, all the fishy smell must be removed from the sea fish. If a little fishy smell is left, it will affect the taste and score, and the fishy smell will be slightly stronger.
If you don't do it at all, you won't be able to achieve good results.
Therefore, in such important competitions, there are not many people who cook seafood, but whenever they show up, they are basically top experts, and they must have their own way to remove the fishy smell.
Gu Zheng didn't know what he would do on the 25th, so he was very curious and kept staring at him.
Time passed by slowly, and the two hours were almost exhausted. In the last ten minutes, people successively prepared the food, served it to the judges, and then tasted it.
The sea fish cooked on the 25th was steamed, and the whole sea red spot was steamed. He did not make the sea red spot look like a dragon, but he made the sea red spot stand up, as if it had jumped over the dragon gate.
The grouper has the title of carp in the sea, and it is also a sea red grouper. It is completely okay to look like this. The last name given to this road on the 25th is called Fish Leaping Dragon Gate.
