In an hour, the first round of position-grabbing competition ended soon. In addition to Zhen Zhen and Feng Wei, Bao Qizhi and Xiao Siqi also advanced at the same time. The other four were a Cantonese chef from the organizer's hotel and three chefs from Fujian, Chongqing and Guangdong respectively.

Zhen Zhen was most impressed by the Chongqing chef who was promoted. He was a chef in Chongqing. He was different from those masters and most chefs. He had never been a famous teacher and was not a professional. He entered the chef's career purely because of his love. His cooking techniques were unconventional, seemingly rustic, rough, mixed, and disorganized. Zhen Zhen tasted his dishes, which could be summarized in one word, and he could get it by hand.

The chicken he made was slaughtered on site. From killing chickens to preparing dishes, the chicken pieces he stir-fried over high heat were fresh, fragrant, tender, hot, numb, spicy, and the dishes were as hot as the other person. This dish was as hot as Chongqing people.

The pickled fish and phoenix fish sold in the Dayu store are both Jianghu dishes. Zhen Zhen is very interested in Jianghu dishes. I thought that this competition was really right. The pursuit of cooking skills is endless. I communicate with my peers and help improve my skills.

The eight chefs to be decided competed in another round. Master Yang Yu, who was in the same group as Zhen Zhen, had a deep skill. He got one of the two places and advanced to the next round.

The competition was arranged very tightly. After only half an hour of rest in the middle, the next qualifying round began. This round was the dish that the contestants would choose to cook.

The reason why Zhen Zhen is confident is that most chefs only specialize in one cuisine, and she grew up in Zhimeizhai, which brings together northern and southern dishes. She has some knowledge of all major cuisines and is not afraid of picking dishes that she is not familiar with.

It's different from her, especially the chef named Jiang Xiaofeng, who cooks Jiang Hu cuisine, rubs his hands nervously, "If I were asked to smoke some soup and cabbage, I wouldn't faint."

Zhen Zhen comforted him, "Who said that the competition cannot be innovative? Can you also make dishes that combine the characteristics of Jianghu cuisine?"

Jiang Xiaofeng's eyes lit up, and he had a strong Yucheng accent in Mandarin, "Sister, you wake me up, then I'll try it?"

There are time limits in this round of competition, so there is no dish like honey fire recipe that takes more than four hours to make.

Zhen Zhen drew the furong crab bell. She was very satisfied. This dish is good and can be used to make money. It is suitable for girls to play their strengths.

There are a few male chefs who are more unlucky. For example, Feng Wei, a master of Sichuan cuisine, got the leading dish of Shandong cuisine, and roasted sea cucumbers with onions.

Xiao Siqi, the descendant of Shandong cuisine who is good at cooking seafood, drank the marijuana crispy duck from Hunan cuisine.

Bao Qizhi, who comes from a famous family of Cantonese cuisine, was lucky and got the new Cantonese cuisine dish baked with crab, which was a dish that was easy to get. He had the relaxed attitude and had the leisure to come over to tease Zhen Zhen, "The furong crab fight is a famous dish in the Jiangsu, Zhejiang and Shanghai regions. Can you, a Northeastern person in black soil, make it? Do you want to abstain from the right?"

Zhen Zhen smiled sarcastically, "I would like to give you a suggestion, don't surround the stove all day, and memorize more geographical knowledge when you have time. Today I will give you some popular science for free. Not only does we have black soil, but our North Yellow Sea's swift crabs taste worse than those of Jiangsu, Zhejiang and Shanghai."

As Zhen Zhen said, the main ingredients used in the hibiscus crab are swift crabs. Cook the crab and pick the meat and take the crab roe. Crab roe is called in the north and in the south. After taking the crab roe, wash the crab shell and set aside.

The crab roe that was taken out should be stir-fried again. In this step, Zhen Zhen made a bold innovation. She was born in Peking, which was close to her mouth. She was not unfamiliar with butter. Among all kinds of oils, butter was actually the most consistent with crab meat. So she changed to butter to stir-fry crab roe. She ordered Shaojiu to remove the fishy smell, stir-fry a pot of strong and fragrant crab roe, add it to the crab shell, add it to eight cents, and seal the crab shell with a whipped egg paste.

The hibiscus crab bowl is named because the coated egg paste is as white as hibiscus flowers. Zhen Zhen found a paste piping tool that is not commonly used in the tool area, put the whipped egg paste into the piping tool, and squeezed out a lifelike snow-white wood hibiscus on the crab shell.

In the last step, steam the crab rice on a pot and heat it.

Zhen Zhen was moving very quickly, and the other nine people were not slow to prepare the dishes. The dishes were presented one by one, and the judges began to evaluate and score.

Zhen Zhen ranks second in the ratings of this dish, and Bao Qizhi, his baked crab with bean paste, heat, oil and water ratio and seasoning are all flawless, and there is no dispute.

The main judge gave Zhen Zhen a nearly full mark on the color, aroma and flavor of this dish. It was only because the difficulty coefficient of this dish was slightly lower that it ranked second.

The male chefs can't speak sarcastic now. It's not difficult to get high scores in the first round. The choice of dishes is skilled. Who doesn't have a best dish? Maybe this little girl has been practicing with ginger, green onion, carp and carp from the beginning.

The second round is different. I didn’t see that Mr. Feng and Mr. Xiao both drew dishes that they were not good at. Isn’t the ratings outstanding in this round?

The dishes that the judges evaluated, the participating chefs can also savor each other. Everyone came to Zhen Zhen’s dishes and would like to everyone at first sight. This dish is beautiful, and the crabs are all exquisite and small, and the egg paste is fluffy and cute. The shape is snow-white and graceful, and a wooden hibiscus with complex petals is graceful in front of you.

If they were to make this dish, they might not have put so much effort into the appearance.

The appearance is just one of them. It is cleared away from the wood lotus, and the inside is golden crab paste. Xiao Siqi tasted the crab paste. He was an expert in seafood. I have to admit that the crab roe prepared by Zhen Zhen is much fresher than him. "It has a faint milky aroma. Are you fried crabs with butter?" It seemed as if a flash of lightning split the chaotic mind. Xiao Siqi was awakened, and his small eyes were wide rounded.

The competition is a platform for communication. Zhen Zhen will not be disrespectful because of their previous contempt and nodded and said, "Butter now belongs to the category of Western food ingredients. We rarely use Chinese food. In the past, when nomadic peoples were strong, we also used a lot of dairy products in cooking. If dairy products collide with certain ingredients, they will have unexpected effects."

Xiao Siqi was deeply touched, "My master said that the influence of years of movement has been broken in the inheritance of our kitchen industry. We cook in a proper manner, stick to the rules, and have no innovation."

Zhen Zhen deeply agrees.

Judging from the strength in the kitchen industry, most male chefs put away their contempt for Zhen Zhen and showed respect.

Jiang Xiaofeng, the hero of Jiang Hu cuisine, laughed out with double-layer meat on his broad chin, "Zhen Zhen, I heard that you have opened a restaurant. When you go to your place after the competition, let's communicate separately."

"I can't ask for it if you can come." Zhen Zhen said in surprise.

There are also people like Feng Wei and Bao Qizhi, and the host chef who has always been mysterious. They still don’t like Zhen Zhen in their hearts and do not come forward to talk to each other.

After a quarter of an hour off, the second competition began. This match was a white coin. Jiang Xiaofeng, who is best at Chongqing noodles, drew the yellow croaker noodles from this gang dish. He almost wanted to withdraw from the competition and muttered: "Why do I make spicy yellow croaker noodles?"

On the contrary, Zhen Zhen drew the famous Sichuan snack Long Zhuoshou. Long Zhuoshou was founded in the fourth year and was in the fault period of Zhen Zhen's two lifetimes.

This snack pastry has a bit of a relationship with her. In the past, there was also a restaurant called Zhimeizhai, which was famous for its clear soup for cooking wontons.

She has worked hard to study the food during the fault period to a greater or lesser extent. The key to copying is the clear soup and the filling is fine. The soup includes chicken soup, seafood, red oil and other flavors. After tasting the organizer's soup, Zhen Zhen was not very satisfied. She added kohl to the soup and put it in the pot and cooked it. The slightness of kohln is different from pork bones and chicken stands, which can add freshness to the soup.

Then process the filling, chop the fresh pork into meat paste, add sesame oil, egg white, ginger juice and other seasonings. Then roll out the thorny dough to wrap it around.

Wrap wontons, filter the stock, remove the cooked wontons, and put them in the stock. The wontons moistened in a bowl of clear soup are as described in "Suiyuan Food List", "little wontons, little sister-in-law longan."

Zhen Zhen's handwriting restored the classic clear soup handwriting as it was, with rubbery brisk, filling and slag, moisturized in the mouth, and got a high score.

Finally, he entered tomorrow's final with the second overall result. The first was Bao Qizhi, a son of luck. The pastry won the famous Cantonese cuisine radish cake. There were two more. Yang Yu, the chef of Huaiyang cuisine who is the best at white-collar work in the eight major cuisines, and Wang Weijun, the chef of the Cantonese cuisine in the hotel, who was appointed in this cooking competition.

Neither Feng Wei nor Xiao Siqi entered the top four.

Zhen Zhen was able to break through the siege under the siege of fifteen male chefs and reach the final. In addition to the neighbors of Treasure Kit and Xinghua Lane, the happiest one was Leng Fang. Unexpectedly, the top chef he found at the last moment brought her such a big surprise and easily reached the final. When she was excited, she almost wanted to slap her.

Chef Xiao Zhen has a good cooking skills, good image, and humor. The host praised her as a cooking genius. She shook her head, tampered with Mr. Lu Xun's famous quote, and said playfully: "There is no genius in the world. I just spent other people's time drinking coffee on cutting cucumbers in straw raincoats."

My alma mater, I can only help you get here.

In fact, Zhen Zhen is still lucky. Jin Zhaolin, the chief judge of this competition, came from a difficult time and did not like exaggerated cooking methods, such as carving a dragon, making a gold mountain, etc., and he chose the dishes in the competition, and they were all the special dishes in major cuisines that were close to home-style flavors.

Therefore, Zhen Zhen doesn’t have to worry about her skills being too prominent or too conspicuous.

In addition, in recent years, he has also been vigorously promoting exchanges between major cuisines, so the second round of misaligned lottery competition was found.

Xiao Siqi smiled and came forward to congratulate, "Zhen Zhen, I heard that you have opened a fish-flavored restaurant. Can I go to Jiang Xiaofeng to share your experience in making fish?"

"I still want to say the same thing."

Seeing Feng Wei walking past the two of them with a gloomy expression, Xiao Siqi said to Zhen Zhen, "Don't look at him being only twenty-eight years old this year, and he has already entered the kitchen of a state banquet. He is very arrogant and can't afford to lose."

Zhen Zhen smiled, "Everything can be done, and it may be loose. Cooking tea eggs is also a great achievement, and he is so stubborn."

After a five-minute break, the host returned to the front desk and announced the dishes for tomorrow's final in advance.

After hearing this, Zhen Zhen pursed her lips. This dish was obviously intended to make the host win the championship. She still understood this kind of human nature. If people pay money and work hard to do anything, they can't just try to promote their own Chinese restaurants and hotels.

However, Bao Qizhi, the son of luck, had more luck than her treasure house, and this dish was still what he was good at.

Leng Fang found Zhen Zhen after finishing, "This dish requires teams to participate in the competition. If you don't have the right candidate, I can recommend one to you."

Zhen Zhen shook her head and refused, "Thank you, Sister Leng, I already have a partner." My luck is not bad either. If I don't compete for the first place, who will fall in the second place, I might be able to win.

The author has something to say: Continue to interact. If you are interested, please guess in the comments - which character mentioned in the previous article will work with Zhen Zhen to make the final dishes.

The answer will be announced in the next chapter that will be updated tonight at 9:00.

Based on my background time, each of the top three players who answered correctly will receive 100 Jinjiang coins.

Thank you to the little angel who voted for me or irrigated nutrient solution from 2020-10-2519:50:25~2020-10-2617:39:30~

Thanks to the little angel who casts the mine: 1 Feitian;

Thanks to the little angel who irrigated the nutrient solution: 5 bottles of half-life butterfly;
Chapter completed!