Chapter 2016 (1/2)

”Click”

The judges do not need to poke a camellia out this time, but the action is very neat and uniform. They directly reach into the small plate and put one piece of white or red into their mouth. When they do, they also have to pay attention to that the soup can not fall on their clothes.

Bai Subo's oil explosion double crisp is different from Yuanzhou's dry and refreshing. It is stained with a lot of juice. It should be the soup for thickening. If there is no comparison with Yuanzhou's, Bai Subo's treatment is excellent.

The soup is very little, and each piece is stained less and evenly, which can fully see Bai Subo's foundation,

It's like playing games. You are very good at Xingyao, but you don't see enough in front of the strongest national service.

”It's crispy. The oil is crisp and crisp. The white chef should have done it many times. The heat is well controlled, but it doesn't taste so tender.” Chef Wang said after eating.

”The time to mix the sauce and start the pot is just right. Bai Subo's shaking spoon is really good.” Chef Yue said directly.

”It's turning the spoon. At first, chef goofy's silk yam should be hanging and turning the spoon, as for chef yuan...” Chef Wang paused, obviously unsure.

Chef Mai didn't turn the topic to the spoon, but said back to the taste: ”tender or worse.”

”Can you not make it difficult for chef Bai to compare chef Bai with Xiao Yuan? Can you compare chef Bai with Xiao Yuan? At this age, you can tell how many you can count.” It is rare that Zhou Shijie said a fair word.

When Zhou Shijie said this, he never thought that Yuanzhou was not yet 30 years old. Even if it was a virtual age, it was just 30. It was the time to stand.

Bai Subo is 45 years old this year, but for all chefs who have communicated with or eaten Yuanzhou's cooking, the first thing they ignore is probably Yuanzhou's age, and his craftsmanship is arrogant enough.

”Cough, cough, you're right. That's really good.” Chef Wang is a little embarrassed.

”OK, it's better over there. Let's get ready to try the next one.” The chef is also a little embarrassed.

For a moment, everyone felt that they had just bullied people, and the atmosphere was a little silent.

Until the waitress brought a huge fish shaped plate, this time the dish was not divided into five parts, but directly put on a plate, because chef Qin Hua made sweet and sour carp.

What this dish pays attention to is a whole. It is impossible to divide it into several parts and then serve it. This is inappropriate.

”Lao Qin's dish seems to have made great progress.” Zhou Shijie naturally knows Qin Hua.

Qin Hua's cooking is a little worse than him, but not much worse. This is for sure, but Zhou Shijie thinks that a little worse is also bad, so they feel a little like Zhou Yu and Zhuge Liang.

”Chef Qin's dishes are really extraordinary. The point of contact between the fish and the plate is too small. It's so stable that we can see that the heat can't be underestimated.” It's chef Mai.

Now this sweet and sour carp is already a symbolic dish for the title of the golden list and the wedding candle. After all, the fish tail is cocked up and the fish head is also cocked up. It has the meaning of carp jumping over the dragon's gate, so it is of great significance.

The essence of chef Qin Hua's dish is that the contact surface between carp and plate is very small, only half of that part of the fish body. It can be seen that chef Qin mastered the heat quite well when frying carp.

Of course, it's natural to have this feeling that you haven't eaten the sweet and sour carp made by Yuanzhou, chef Zhuang and chef Mai.

The next process remained unchanged. We tried chef Qin's dishes, and then we all had a number in mind.

Xiao Li over there was also a good girl. She saw the opportunity very quickly. When she saw it almost, she came out from the side and stood in the middle of the platform again.