Tiexian heirs in the city

In the arena, the camera has been pulled from the judges to other contestants.

The judges have already tasted the egg fried rice made by Gu Zheng, and their scores were also recorded on the scoring device. 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 he couldn't, he, like the other 20 people, would not be able to enter the next round of the competition, and would have to watch others complete all the competitions today from the audience.

In the guest seat and the press seat, many people in this meeting are still whispering about Gu Zheng's golden dragon flying into the sky just now.

The scene was even more shocking than the one on TV. They all saw the process of the lifelike golden dragon being born. It wasn’t that no one made food like a dragon before. There was once a Chinese food competition, and the chef who won the championship made a dragon, a very The big sea fish was directly changed into a dragon.

It is very similar, very realistic, but it is only static, and everyone knows that it is a sea fish.

Today, Gu Zheng’s egg fried rice shows dynamics. Grains of rice are like fine sand, condensed into a golden dragon. Everyone knows that dynamic is more difficult than static. How did Gu Zheng do it? Many people still wonder guessing.

But no matter how he guessed, no one could have imagined that Gu Zheng could do this by relying on immortal skills.

The second person to complete the competition was Master Wang from Komatsu Noodle House. He was a local representative and entered the finals. He was also a member of the Royal Kitchen 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, slender and 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 the surface of the sky is much better than usual.

"That's the sky!"

"I've eaten noodles!"

"Tian Noodles are delicious, but I didn't expect that there are such beautiful Tian Noodles!"

In front of the TV and in front of the venue, many people have seen the noodles made by Master Wang. Unlike Gu Zheng, the noodles of Xiaosong Noodle House are very famous in Hangzhou. Support was given.

The third one that was ready 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 a pheasant from the Taihang Mountains. This is not an ordinary pheasant. The general pheasant is hard and bloody. For blood soup, Sun Er uses a kind of pheasant called striped chicken.

The striped chicken is twice the size of a normal pheasant, and the meat is tougher. It can't be rotten without a pressure cooker for several hours. Moreover, the taste of the chicken is very unusual, and it can't compare 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 fragrance.

Several generations of the Sun family have used countless chicken blood, and finally selected this kind of chicken blood to make their best chicken blood soup, that is, the chicken that only a very few people, or the most important foreign guests can taste Blood soup, ordinary people can't eat it at all.

Moreover, this kind of pheasant is very difficult to catch, and the number is very small. Fortunately, this kind of pheasant is not a protected animal, otherwise the Sun family would have no way to make such chicken blood soup.

The chicken blood they sell in Bianjing is just ordinary free-range chickens, and the ones for important customers are another kind of special chickens. This kind of chickens are also free-range, but they don’t eat ordinary things. No food is given to it at all, and even the chickens eat pollution-free natural food. The chickens that are finally raised have more pure blood.

In Sun Er's previous two matches, he actually used the latter kind of chicken blood. In order to ensure victory this time, he deliberately took out the best chicken blood from 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, but he dared to speak big words and would definitely win 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 fragrances.

It's like old wine, seventy years old wine, compared with ten years old wine, the taste is definitely different.

The first three to complete the competition all made relatively simple food, Gu Zheng’s fried rice with eggs, Master Wang’s noodles, and Sun Er’s chicken blood soup. What people do is relatively more complicated and takes longer.

Gu Zheng finished the game and just had time to go and see the delicacies made by others.

Those who can enter the finals are all famous chefs with great influence, and everyone has their own characteristics.

This time, 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 a large sea red spot is rare.

Grouper is very famous. It is a low-fat, high-protein, delicious sea fish. Sea red spot is the best among groupers. Ordinary sea red spot is several hundred per catty. The sea red spot used on the 25th is more than Common sea erythema is several times larger, and the price will be higher.

The price is only one aspect, this kind of fish is very rare and hard to catch, this is the key.

Sea fish live in the sea, the pollution of the sea is relatively low, and the grade of ingredients must be higher. Gu Zheng is far away from No. 25. I don’t know what grade of ingredients his sea red spot is, but good sea fish is very good. It is easy to reach inferior ingredients, even if it is close, it is also inferior ingredients.

The most difficult thing in the processing of sea fish is how to remove the fishy smell and keep it fresh.

Seafood is very delicious. The so-called seafood is fresh and delicious. One is to make seafood while it is alive, and the final taste will be greatly reduced if it is frozen, and the other is to remove the fishy smell.

The fish itself has a strong fishy smell. Because of its growth environment, the fishy smell of sea fish is heavier. Removing the fishy smell has always been one of the most important factors in making seafood. The seafood that ordinary people eat usually uses some soy sauce, ginger, cooking wine or Some other things to remove the smell will do, but in the food competition, these are far from enough.

In the food competition, the judges are all food experts who are very demanding on taste, and it is such an important final. In the competition, the fishy smell must be completely removed. If there is a little fishy smell, it will affect the taste and score, and the fishy smell is slightly stronger One point, you will definitely not get good grades.

Therefore, in such important competitions, there are not many seafood cookers, but as long as they appear, they are basically top-notch experts, and they must have their own methods to remove the fishy smell.

Gu Zheng didn't know what No. 25 would do, so he was curious and kept staring at him.

Time passed slowly, and the two hours were about to run out. In the last ten minutes, people successively prepared the food and brought it up for the judges to appreciate and taste.

The sea fish cooked on the 25th was steamed, and the whole sea erythema was steamed. He didn't make the sea erythema into a dragon shape, but he erected the sea erythema, as if he had jumped over the dragon's gate.

The grouper has the title of carp in the sea, and it is also the red spot of the sea. It is completely okay to make this appearance. In the end, the name given to this road by No. 25 is called Yuyuelongmen.