The Gourmet World is Integrated, Start to Popular Science The Rainbow Fruit

When Su Yu announced the start of the game, hundreds of staff walked out of the backstage.

I saw that they were all pushing carts in their hands, with all kinds of kitchen utensils and ingredients needed by chefs.

After everything was ready, Su Yu also announced the start of the competition!

Swish!

As Su Yu's voice fell, the remaining 99 people began to pick up the ingredients and process them.

I saw countless white knife lights falling, and pieces of complete meat were cut into various shapes.

Their expressions were serious, and the movements of their hands were not at all chaotic.

Decades of cooking experience have given them muscle memory.

Among them, there were three people who caught Su Yu's attention the most.

They are Liu Wenlong, who is currently ranked 50th in the world as a chef.

Zhang Xue is currently ranked 68th in the world chef ranking.

As well as Sanji, the active world chef ranked 32nd.

The movement speed of the three is comparable, and it is indistinguishable just by looking at the process.

But Su Yu was still subtly aware that Sanji's cooking skills were better.

Whether it is the skill of the knife or the ratio of the seasonings, it is a little better than the other two.

The dazzling movements and various dazzling tricks dazzled the audience.

"Hey, does Chef Liu Wenlong make Sanxian fish noodles?

Deboning the East Star Spot, grinding the fish bones into powder and adding flour to make noodles.

Then use the fish meat to boil the 313 soup as the noodle soup, and finally chop the fish meat into minced meat and spread it evenly on the fish surface, this is Sanxian fish noodles!

It is a dish that tests the chef's control of the heat and the ratio of seasonings.

Immediately after another turn of the screen, Zhang Xue was grinding the osmanthus flower in his hand into powder.

Put the grinder in a small bowl and start working on the shark fins.

Put the shark fin in a pot and boil it until it becomes soft, then make it into the shape of sweet-scented osmanthus,

Then combine the sweet-scented osmanthus powder with the soup and pour it on top of the shark fin, and this delicious sweet-scented osmanthus shark fin is ready.

The whole process is easy to say, but just carving the shark's fin into the shape of an osmanthus is difficult.

Not to mention, it has to make the taste as fragrant and sweet as sweet-scented osmanthus.

As for the ingredients that Sanji made, it was much simpler, and I saw him holding a knife in both hands.

The beef is repeatedly beaten with the back of the knife, and after 10,000 beats, all the fibrous tissue of the beef is broken up.

Then add a little starch to make beef balls, and the soup is boiled with tomatoes.

It's a very simple cooking method, but both the heat and the seasoning are just right.

The basic skills are very solid, which makes Su Yu shine!

"Who do you think will pass the (bbcf) assessment?"

At this time, Weiss walked behind Tang Niu and asked.

A pair of eyes stared at the chefs who were sweating and cooking on the stage.

"Liu Wenlong, Zhang Xue and that black boy."

Tang Niu replied calmly.

"Well, it looks like your eyesight hasn't gotten worse.

Obviously, Weiss thinks so too.

With the passage of time, the aroma of food gradually permeates the entire hive.

The surrounding audience couldn't help drooling, including those who were watching the live broadcast.

Just looking at so many delicacies, the appetite in their hearts couldn't help scurrying.

Soon, it's time to cook.

After an hour, everyone stopped what they were doing and put their food on a plate and covered it to prevent heat loss.

"Now, let's start the grading session, we have the first chef passerby Jia!

Approaching Su Yu was a plain-looking man with many freckles on his face.

I saw him holding a plate in front of Su Yu's table and said:

"This is the sweet and sour tenderloin I made, please use it.

Lifting the lid revealed tenderloin with bright red tomato sauce.

With a sweet and greasy smell pouring into the nostrils, Su Yu couldn't help frowning with hunger.

"Unqualified. 35

Before eating, Su Yu sentenced him to death.

Hearing this, Passerby A's confident face froze.

With disbelief and a hint of anger in his eyes, he asked:

"You haven't eaten yet, why do you say it's unqualified?"

Even the audience was puzzled, this sweet and sour tenderloin looks delicious.

The bright red color is very attractive, and the tomato sauce keeps dripping from the top of the tenderloin.

"If I'm not wrong, you put 100 grams of sugar, right? You should also put three spoons of tomato sauce, and the tenderloin is coated with starch and fried in a 70% hot oil pan for a minute, then pick it up Another minute of frying."

Su Yu's face was calm, and he said slowly,

"All in all, there is too much sugar, too much ketchup, and the frying time is too short, and it's all cold before you serve it to me. Are you making shit?"

The more he talked, the more angry he became, and Su Yu even wondered if the other party's prize was bought with money.

Ordinary cooks wouldn't put too much sugar and ketchup, would they?

In fact, it is not, which is why Su Yu is too demanding.

If it were another judge, I would at least give this sweet and sour pork loin a score of more than six!

Seeing that Su Yu explained the steps of cooking by himself without eating, Passerby Jia also had a look of shock and loss in his eyes.

Did he really do that badly?

Thinking of this, he also walked down dejectedly.

"Next person.

After such a stubble, the people behind were even more nervous.

Even if you don't eat it, you will know the quality of the dish, as expected of the Superman Su God.

Some chefs even hold the lid tightly with their hands to prevent the heat from the dishes from escaping.

The next chef made crab roe bibimbap.

Overall it's pretty ordinary.

"The rice is too hard, so you should add an extra bowl of water when cooking to ensure its elasticity and softness. Too much crab roe makes it a little greasy, and the butter is too greasy, one point. 35

Without exception, this chef was also brushed off.

Next is the third place, who actually did Buddha Jump over the Wall!

Su Yu couldn't help but be surprised that Buddha jumped over the wall in just one hour.

But when he pried open the lid, he realized that he was expecting in vain.

Nothing special, all kinds of dry goods are put together with precious seafood and ginseng.

There is no other processing at all except the taste of the ingredients themselves.

"Zero points.

Su Yu feels a little bored, is this the level of chefs in this world?

Then, one after the other, the highest score is only two points.

It really left the audience a little speechless and a little puzzled.

These chefs are all famous, and the food they make may not be very delicious but not bad.

Why is it so unbearable in Su Shen's mouth?

"Will it end like this?"

Seeing that Su Yu's face became more and more wrong, a chef finally stood up.

She is Zhang Xue!

She was wearing a light blue cheongsam and walked in front of Su Yu with a confident look on her face.

He put the plate on his table and said:

"Please use."

Immediately afterwards, the lid was lifted.

In the next second, Su Yu's eyes widened, and a look of surprise appeared in his eyes.

This is?!.