Life is a Game

Xu Cheng looked at the four players on the stage.

He felt that the most correct thing he had done over the years was to mess with Han Guishan in organizing this competition.

He found 5 bright pearls, which are extremely bright and dazzling. They may have been covered with dust, but they will be dazzling in the end, shining brightly in the whole florist culinary circle.

In the audience, Ji Xue remained expressionless and concentrated on watching the contestants on the stage.

"Nothing happened to the Tan family in Guangdong Province, right?" Xu Cheng asked.

Han Guishan has also paid attention to this matter: "Master Tan's son wanted to make trouble, but Mr. Sun has already returned to Guangdong Province in advance to suppress it, and there is no disturbance at all."

"Oh? It seems that Jubaolou will have another outstanding young chef." Xu Cheng laughed.

"Mr. Sun was rejected." Pei Shenghua smiled as if he was watching a show. He had heard about this incident, and it spread throughout the chef circle in just a few days. After she settled down, the girl admitted her death, saying that her boss had already paid her her salary in advance so she couldn't change jobs, and Mrs. Sun knew she was short of money, so she didn't even want to go to Jubaolou even if she offered her a monthly salary of 100,000."

"Oh, Mr. Sun was cut off?" Xu Cheng became interested, "This is really rare, who is the one who cut off the beard?"

"I don't know. When you see where this girl goes, I'll know who cut her off." Pei Shenghua said.

When the judges were seriously off topic, Zhang Guanghang's love affair had already entered a critical moment.

Add the sweet and sour sauce and stir well, stir-fry the diced tomatoes till soft, add winter bamboo shoots.

Add chicken broth and bring to a boil, add green beans, the soup in the pot has a very nice tomato color. After the green beans are cooked, add shrimps and sliced ​​meat, season with a little honey, and pour the sauce.

Thick enough that no thickening is required.

In another pot, the crispy rice is almost dry.

This kind of crispy rice is made by sticking the mixed rice evenly on the bottom of the pot, spraying a little water to let it evaporate slowly. After the water is dry and shaped, pour the hot oil that has been heated to 70% hot on the crispy rice. It is golden and crispy. The crispy rice will be formed in the "sizzling" sound of hot oil.

Zhang Guanghang took out the sauce for later use, and quickly cleaned the pot. Judging from his skillful brushing action, he had been cleaning the pot a lot during the years of learning how to cook with Xia Mubing.

Heat the oil to 70% heat, scoop up a spoonful and pour it on the crispy rice, the crispy rice will take shape instantly and can be taken out of the pan. Wait for a while, wait for the rice crust to cool down a bit, then break it into pieces of moderate size with your hands, put it in the hot oil that is constantly boiling next to it, and quickly re-fry it and put it on the plate.

The staff member, who was ready to go, walked to Zhang Guanghang with graceful small steps.

Zhang Guanghang smiled and waved at her, "I'll do it."

The most critical step of this dish is pouring the sauce, which must be done by him himself.

With rice crust in his left hand and juice in his right hand, Zhang Guanghang walked up to the judging panel amidst uncontrollable exclamations from single or not single, unmarried or married women in the audience with his long legs.

Everyone was staring at the movements of his hands.

"Swipe."

"bump."

The tomato-colored hot sauce touched the rice crust like thunder on the ground, and it continued to crackle after the loudest sound. The original name of this dish is more appropriate than the current name.

Peach blossoms can reflect the artistic conception of peach blossoms on human faces, which is very consistent with the color of this dish, and it sounds good, but a thunder on the ground seems to be more in line with the state of this dish at this time.

"That's right, it's kind of interesting." Xu Cheng was very satisfied.

The red shrimps are curly, the green beans are green, the crispy rice is golden, the winter bamboo shoots are white and tender, the green onions are embellished, and the tomato-colored sauce is poured at the end, which is as beautiful as a painting.

In this door last year today, the peach blossoms on the faces of people are red.

The human face does not know where to go, and the peach blossoms are still smiling at the spring breeze.

Jiang Feng even temporarily put down Susie the lamb's carving work, staring at the crackling peach blossom pan on the judging panel.

The only person in the audience who didn't catch the attention of Zhang Guanghang's dish was Gu Li, who devoted himself to making Jinsi Shaomai.

After serving the dishes, Zhang Guanghang returned to the kitchen counter.

Although the staff lady didn't serve the food, she got a smile and a sentence from Zhang Guanghang, although there were only three words, it was enough to make her intoxicated and jealous of other staff ladies who had failed her.

Peach blossoms are sweet and sour, rich in ingredients, and crispy. Han Guishan couldn't stop eating one piece after another, and he couldn't stop sighing while eating.

"Not bad, this dish is really good, it's really delicious!"

"It's not bad, it's a little original." Xu Cheng agreed.

"Wu girl is still not as good as him." Pei Shenghua said.

"The difference between the two of them is almost 10 years, so of course they were close." Tong Deyan said.

"Ten years old? Miss Wu isn't even twenty?" Zhu Chang asked.

"19 is not yet full." Tong Deyan said, "I remember that she is three years younger than my apprentice, isn't my apprentice 22 this year?"

"Yo hoo." Pei Shenghua's smile gradually became wretched.

Since it is the final, it is natural to leave some suspense. Even though everyone has their scores in their hearts, and they have made decisions about their rankings, but they can't show it, they can only wait until the final .asxs.comments are announced together.

"However." Pei Shenghua hesitated suddenly, "The topics of the top four competitions are exactly the same, if Zhang Guanghang's score is higher than the previous two, I'm afraid it will cause a lot of controversy on the Internet!"

"Controversies are just controversies, there is no need to give him points." Xu Chengdao, "This is just a temporary outcome, and there is still a long way to go in the future. Anything can be faked, except that cooking skills can't be faked. Good is good and bad It's just not good."

"Old Pei, you just like to think too much." Zhu Chang echoed, "There is nothing controversial. Isn't that the way the game is, if you win, you lose. Sometimes it goes with the flow and sometimes it goes against the wind. The most fearful thing is to go with the flow of time, but in My heart is against the wind of the whole life."

Han Guishan couldn't understand what they were talking about at all, and he couldn't recognize who they were talking about, but he was used to it. He had already finished eating the crispy rice on the plate, and switched to shrimps and sliced ​​meat.

It takes a lot of time for Jiang Feng and Gu Li to cook the dishes. Gu Li's speed is slow, and he is still wrapping the siu mai, pinching the pleats one by one, and the egg skin has been cut into thin strips and placed on the side plate.

Jiang Feng continued to carve radishes, and the Peppa Pig series had already been carved. Among them, George the porcupine carved three different shapes. The grandson of the Shaxian snack shop next door watched "Bear Infested" every day, which caused Jiang Feng's mind to be full of Xiong Da and Xiong Er. After thinking about it, Jiang Feng started to carve Xiong Da.

When Han Guishan saw a bear's head, he recognized that Jiang Feng's carving was Xiong Da, and he was immediately excited.

"He carved bears!" Han Guishan was extremely excited, "My son likes to eat bears very much recently!"

The remaining five judges: ? ? ?

After Jiang Feng finished carving the big bear on hand, he took a look at the casserole and smelled the smell. He felt that it was not too long before he could drop another Xiong Er and a bald Qiang, so that he could gather the production crew of Haunted Bear.

Turning down the fire a little more, Jiang Feng continued to carve Xiong Er with a knife.

Gu Li finally finished wrapping 10 siu mai, and tied a knot at the mouth of the siu mai with thinly sliced ​​egg skin, moving slowly, unhurriedly, and calmly.

Jiang Feng finished sculpting the Haunted Bear crew, and it looked very harmonious with the Piggy Page crew.

Gu Li put 10 Jinsi Shaomai in a steamer and steamed them in a pan.

Jiang Feng lifted the cover, and the heat was just right.

Gu Li quietly stood by the steamer.

Jiang Feng raised his hand.

All eyes were on Jiang Feng's raised left hand, which was still wrapped in gauze.

Everyone knows that the time to decide the outcome has come.