As soon as the judges took their seats, today's competition officially began.
The competition is divided into three days.
On the first day, six groups of individual players are selected and the team players are evaluated in the first round.
On the second day, three groups of individual players were selected, and a second round of scoring was conducted on the team players in the morning.
In the afternoon, mixed scoring was conducted on the team players and the remaining individual players in the order of the draw.
On the third day, the competition will be repeated according to the first day and the mixed scores of the second day will be comprehensively considered.
A group of single players will be eliminated, and the two groups of single players who will ultimately represent the Chinese Division will be determined, and the final round of team players will be conducted.
Score, and add up the scores from the three rounds to select the only group of team players who will ultimately represent the Chinese Division.
Everyone has been informed of this game process before the game, and no one has any doubts about it.
But Bao Ruwen was obviously absent-minded.
But at this time, he also understood that he must not say anything random and disrupt the morale of the army before the battle.
However, he couldn't help but keep looking at the man on the stage who had a straight face towards him, feeling extremely heavy.
The competition is proceeding in an orderly manner.
Today, what Su Ruotong's team has to do is to prepare eight dishes and one soup within three hours, that is, before twelve o'clock, and present it to the judges above.
The order of serving, the taste and combination of the dishes, whether they are nutritious and delicious, the color, aroma, and even the interval between servings will be recorded by the judges, and a score will be given in the end.
It was too easy for the chefs at Su's Restaurant to do this, and the work was quickly assigned.
Jiang Mingming knew before he came that he could only be a handyman at best, but now he realized that he couldn't even get the job.
Because the chores have long been contracted by Zhao Fakai and the others, let alone cutting and washing vegetables, they are not even qualified to make a bowl or hand over an oil can.
In order to make himself look a little busy, Jiang Mingming started to pickle garlic.
Regardless of whether the garlic can be used in the end, it is always good to pickle a little.
And in order to delay time, Jiang Mingming did not dare to do it too fast.
He carefully tore off the garlic skin bit by bit, put the white garlic into a pile, and then put the red garlic into another pile.
It was so lonely. cold.
At this moment, a faint laugh rang out.
Jiang Mingming looked up and saw Jin Bixin on the counter opposite, waving to him: "Are you not busy?"
Jiang Mingming was a little embarrassed and said, "It's not like I have nothing to do.
Isn't this what I'm doing?"
"Well, I see that everyone over there is cooking.
It seems that there is no food that can use garlic."
Jin Bixin said with her hands crossed.
Jin Bixin was shocked by the hand that Bao Ru Wenlu gave her just now.
She wanted to make friends with the people in Su's Restaurant from the bottom of her heart, but it seemed that others were not so easy to talk to.
Needless to say, those old men must be very careful about themselves, and Su Ruotong, she too Even though they had exchanged phone calls and WeChat messages with her for so long, the two of them had never even exchanged holiday blessings.
After much calculation, she decided to start with Jiang Mingming.
Just when Jiang Mingming opened his mouth to speak, Su Ruotong suddenly raised his head and said to Jiang Mingming: "Jiang Mingming, bring all the garlic."
Jiang Mingming was stunned, and immediately walked over with the two glass basins of garlic in front of him.
Su Ruotong lowered her eyes slightly, not even looking at Jin Bixin over there.
Her long eyelashes were slightly drooped, but Jin Bixin clearly felt that Su Ruotong was targeting him.
Su Ruotong's clear voice came over, firmly suppressing the sound of the rumbling flames, the sound of the kitchen knife hitting the chopping board, and the sound of the water washing vegetables: "Our first dish is an appetizer. , Master Bao has already prepared it.
The dish he made is called Shuangqiao Night Po, I used diced lotus root cut into pearls.
This dish itself is on the sweet side, and I only added some seasonings that are not overwhelming.
But now, I think it would be good to add some garlic juice, but the garlic sauce is too sweet.
It’s spicy, so if you want to make it spicy, you can only use the appetizing effect of garlic.
Look at it and I’ll teach you how to deal with it.”
As she said that, Su Ruotong took a stone mortar, put the garlic in it one by one, and then began to grind it.
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I don't know how she moved it.
In a few moments, the garlic turned into minced garlic.
Su Ruotong wrapped it in gauze, squeezed out the juice little by little, then turned on the fire and baked it in a very thick cast iron pan.
Very quickly, the minced garlic began to exude a slightly burnt aroma.
The smell of garlic, following the movements of Su Ruotong's spatula, in a short while, the minced garlic became In powder form, Su Ruotong took out the garlic powder, took a bowl of mixed honey water, sprinkled the garlic powder in, stirred carefully for a moment, and quickly added a few seasoning powders in front of her, and mixed the garlic powder with it.
He handed the bowl of clear sauce to Bao Ruwen, who was waiting next to him, and said: "Dip some and serve."
Dip point is a term used by Su's Restaurant to treat cold dishes, which is to use a little sprinkle method to soak the cold dishes with the sauce.
Bao Ruwen was quite knowledgeable about dipping the lotus roots.
He immediately dipped the lotus roots in the sauce handed over by Su Ruotong.
He didn't know what was going on.
This cold dish itself smelled very fresh.
It suddenly became several times richer and rushed directly into people's noses, making people drool involuntarily.
This dish is very beautiful.
It is an exquisite little bridge carved from lotus roots placed in the middle of the plate.
The top and bottom of the bridge are covered with diced lotus roots cut into pearls.
It looks like it has been frosted, and the rain and snow can't help it.
People are like works of art.
In the past, Bao Ruwen actually didn't like cooking dishes like this.
He felt that dishes are for eating.
What's the use of making these mysterious things?
It's better to focus more on how to make the dishes taste better.
But now he slowly doesn't think so, because Su Ruotong likes to make the dishes beautiful, and they don't even look like dishes.
No matter what, what Miss Su said is always right.
Carrying this dish to the judges' table, Bao Ruwen reported the author of the dish: Bao Ruwen was the chef, Su Ruotong was the seasoner, and Jiang Mingming was the assistant.
As soon as they saw the appearance of this dish, the judges on the stage nodded repeatedly.
This dish was so beautiful, and before they tasted it, they smelled this extremely delicious smell and wanted to eat it.
Not too bad either.
What's more, if they read it correctly, the layer of lotus root diced on top of this cold dish should be cut into shredded lotus roots.
They have never seen such powerful knife skills.
Even if the taste is a little bit off, just with this knife skills , this smell deserves a high score of nine points.
Even the dark-faced man on the stage who had always been polite to Bao Ruwen before softened his expression slightly and looked at Bao Ruwen deeply.
Bao Ruwen presented the dish and said: "This dish is called Shuangqiao Night Mooring.
The main ingredient is lotus root.
It is our first jackpot.
It means refreshing and appetizing.
Please taste it, judges."
After telling the names of the dishes, Bao Ruwen withdrew.
On the stage, in a short while, this cold dish was eaten by all the judges.
Looking at the empty plate held by the waiter, Bao Ruwen narrowed his eyes beautifully.
It's not like he's never watched a food show.
Generally speaking, the judges are very tricky people, and for the sake of the subsequent evaluation, they will basically not eat an empty plate.
After chewing it for two times, I didn't even know how to swallow it, and then I gave it a score.
But looking at the way they are cheering for it now, this dish must not get a low score.
With a full sense of accomplishment, Bao Ruwen began to help his apprentice Zhao Fakai cook the second dish.
Seeing Su Ruotong and the others serving the first dish so quickly, the other team players began to get anxious.
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Their staffing was the same as Su Ruotong's, and they had formulated a strategy from the beginning.
Everyone went hand in hand, presenting dishes one after another in the order of difficulty.
Of course, the ones at the beginning were relatively simple, and the ones after that, It's the main course, the big dish, and finally a soup that lasts for three hours, which is the perfect ending.
But now it seems that Su's Restaurant seems to have some extraordinary hand speed.
If they don't speed up, the judges will give them a lot of impression points just because of Su's Restaurant's speed.
"Hurry up and serve the cold dishes first," the leader of this group of team players shouted anxiously.
"Master Yao, no, the radish flowers haven't been carved yet.
You want us to carve the most eye-catching ones, so we are carving the three stars of fortune, wealth and longevity over there."
The master in charge of the cold dishes said anxiously.
"Fu Lu Shou" When he heard this, the team leader became anxious: "Are you sick?
You didn't even raise your eyes just now to see what they were doing over there.
They carved a bridge.
You just go up to Fu Lu Shou."
What era is the old carving of the Fortune and Shou Samsung?
If you take it out, I’m afraid the judges will laugh out loud.
Compared with the thoughtful little bridge that others showed, I’m afraid even chef schools can’t do it now.
Without teaching such old-school carving, the team leader felt that he was really going to be in trouble today.
"Stop carving, change to simple ones, and make a circle of the red and white rose shavings that are very popular recently."
The team leader said anxiously: "Aren't you all sent to neon training for three months?
Over there This is not very popular these days.”
"Master Yao, is this bad?"
The person in charge of the cold dishes was stunned.
The dish of red and white rose shavings is not even a cold dish.
It is a quick decorative dish made with strawberries and cucumbers.
There are many tutorials on this on the Internet, and even ordinary primary school students can learn it.
Although it seems It's beautiful, but it's also too deceptive.
Over there, the chef in charge of carving could also hear the conversation here, and he was stunned.
He stared blankly at the three stars of Fortune, Luxury and Shou that were almost completed in front of him.
He saw that the three stars were vividly alive, with a divine and kind smile on his face.
The clothes and ribbons on his body were like flowing clouds.
The details were very elegant and exquisite.
Extraordinary.
Although Samsung is popular, it depends on who makes it.
In order to carve the three stars of happiness, wealth and longevity well, he has specialized in carving all his life, but he has specialized in Dunhuang murals.
He strives to make his three stars a little fairy-like.
Could it be that just because he served the food ten minutes slower than the other person, all his years of hard work have been in vain?
Looking at Master Yao coldly, the carving master tore off the apron in front of him and threw it on the table: "Making red and white rose shavings, whoever likes to do it, I won't do it anymore."
Isn’t Master Yao the boss’s brother-in-law?
He’s been studying in a Michelin two-star restaurant in Neon Country for several years.
He has been dissatisfied with Master Yao for a long time.
The changes in the team here immediately attracted the attention of many people.
The game has just started, and this team is already at odds with each other.
This is a good show to watch: