Zhao Caimo has no research on cooking skills, but has learned some tricks through Su Le's explanation. If it weren't for seeing it with his own eyes, it would be hard to imagine that ordinary people could make so many tricks.

Zhu Xiaojiao spends a lot of time on dough, while Xiao Jingliang spends most of his time making soup

Su Le told Zhao Caimo that the noodles made of braised noodles are divided into two types: clear braised and mixed braised. No matter which kind of braised sauce, the soup is good. Xiao Jingliang chose to make it with diced mushrooms. This braised soup is also called Dingguagua. The soup is clear and tasteful, and it is a good product among the soup ingredients.

Zhao Caimo listened very seriously. In the past, she only knew that Su Le was a chef, but she did not expect that Su Le had such a deep understanding of this industry. It seems that the origin of a poor child is indeed very different from that kind of young master who is pampered and generous.

After the other contestants had finished their noodles, Zhu Xiaojiao and Xiao Jingliang were still calmly carrying out the final finishing work, with five minutes left before the end.

The on-site judge has begun to taste the cooking works of several other contestants. Because it is pasta, the evaluation method is different from other dishes. If it is placed for too long after it is done, it will definitely affect the taste, which will naturally make the judges' scores greatly reduced. Therefore, the on-site judges discussed and decided to review them in the order of completion.

The most heavyweight figure among the on-site judges was Man Zaiyuan. The reason why he chose to come to the preliminaries was because it was the first preliminaries of the cooking competition, and Zhu Xiaojiao appeared, so he naturally cared about the performance of his new beloved disciple.

This topic was presented by Liu Xianyang. Man Zaiyuan smiled and said, "Brother Xianyang, see what's going on?"

Liu Xianyang first looked at the eight bowls of noodles served, and it can be said that the noodles are all very good in terms of quality. After all, these chefs are all chefs and have many years of experience in their work. If they can't even make a bowl of noodles well, then the level of this cooking competition is not satisfactory.

If the knife chef No. 7 did the best knife-cut noodles, and his performance just now won many fans on the scene, the audience on the scene shouting No. 7 cheered him in a rhythmic manner.

The judges began to taste the soup one by one and then picked up the chopsticks and picked up the noodles in the bowl to observe the shape.

Finally, I taste it.

The on-site staff also served some for the audience to taste, of course the portions were very small and it was impossible to provide them to all audiences.

Liu Xianyang took a bite of the cut noodles. When he was tasting the cut noodles, cheers sounded again. It seemed that the No. 7 player was very popular. However, Liu Xianyang put them down after taking a bite. He asked the No. 7 player a question: "What is the key to making cut noodles?"

The chef No. 7 replied: "Knife and cutting skills are also called flying knife cut noodles. I have been making cut noodles for thirty years. When I was just starting to cut noodles, my master once said that one fell into a soup pot, one floated in the air, and the other just came out of the knife. The noodles that fish leaped out should be medium-thick and thin, with clear edges and angular edges, and look like willow leaves." When he answered, he looked confident on his face, and it seemed that he was quite confident in his cut noodles.

Liu Xianyang and Man Zaiyuan looked at each other. Man Zaiyuan just picked up the slice with chopsticks, and didn't even have the interest to taste it in the mouth.

Liu Xianyang said: "A bowl of really excellent knife-cut noodles, the appearance is very important. I paid attention to the process of making knife-cut noodles just now. The movements have the shape of the cut noodles. When I went to Jinxi ten years ago, I tasted Mr. Liu's knife-cut noodles by flying knives. It can be said that your bowl of knife-cut noodles has its own charm in appearance. However, Mr. Liu's knife-cut noodles slips on the outside and the inner tendons of the mouth, and the more you chew, the more fragrant it becomes. It does not have as many ingredients as you have. It is just a sauce and dipped in Jinxi aged vinegar. It is already extremely delicious. I didn't understand why you could cut the noodles so beautifully, but the taste did not reach the ideal level. I understand after you answered this."

Chef No. 7 looked confused.

Man Xiangrui said: "Since it is making noodles, kneading is the most important thing. The requirements for kneading the noodles are more stringent than others. The ratio of water and dough is extremely accurate. One pound of noodles is three or two of water, beat it into a dough spike, then cover it with a wet cloth, and knead it for half an hour. The kneading of the noodles must be at home, otherwise it will affect the chopping of the noodles."

The chef said: "But today it's only half an hour, so I can only shorten the time for some processes.

Man Xiangrui said: "You have done it seven minutes in advance. Although the process time can be shortened, you must come up with other methods to achieve the effect of kneading dough in a short time.

Your knife skills are indeed good. If you replace this piece of noodles with someone else, you might have already stuck a knife and broken strips. However, with your super knife skills, you can still leave one leaf after another, like a meteor chasing the moon, drawing an arc white line in the air, the leaves fall into the soup pot, the soup rolls over, and like silverfish playing in the water, the scene is very beautiful, which is why you can get so much applause. I just calculated that you can make a knife 230 times a minute, and at such a high speed, you can still keep the length of each leaf exactly six inches. If you don’t have a knife, you are worthy of the applause just now."

When the chef No. 7 heard this, he was convinced. Man Xiangrui was indeed a master of his generation, and his comments hit the nail on the head.

Liu Xianyang said: "Mr. Man is more professional. In fact, the chef industry is an art. We do not reject performance. Knife cut noodles and ramen are all arts that are highly appreciated. But before performing, you must first consider what your main purpose is? Maybe this is the most beautiful time you have cut, but I dare to conclude that it is definitely not the best bowl of Knife cut noodles you make. If there are not so many audiences, if you can treat this bowl of noodles with a normal heart, I think you will do better."

Man Xiangrui said: "The first thing a chef needs to please is the tip of the diners. We are a real business. If you can understand this principle, your skills will be greatly improved.

The chef No. 7 bowed deeply to express his respect for the two.

It was just now, and Zhu Xiaojiao and Xiao Jingliang brought the couple up at the same time.

Looking at the eyes of Yuanjiu, the ramen emphasizes "one clear, two white, three red, four green, five yellow". One clear is soup, and the soup is usually made of yak bones and ox tails. A truly good soup can arouse your appetite in one bite. The second white refers to green radish slices. I have never seen this radish slice in ramen in other places. The radish slices are cut into moderate thickness and soaked in the noodle soup. It has the taste of the noodle soup and the freshness of the radish, which is very comfortable to eat. The three red is the red of chili peppers. The four greens refer to the green garlic sprouts. Unlike the green onions in other places, the green garlic sprouts are placed here. The five yellows refer to the slight yellow color of the noodles, and the color is because of the mixed gray. Zhu Xiaojiao made this bowl of ramen is really pleasing to the eye and bright colors. It gives people a great visual impact as soon as it was served.

The judges took a sip of the soup and felt that the fresh and spicy ramen was pouring into their throats with a mellow taste. The strong and plump taste almost instantly activated every taste bud in the mouth, making the judges' taste cells excited at the same time. This excitement was quickly transmitted to the nerves around them. The euphoria of diet was fully reflected in this bowl of ramen. A noodles were squeezed into the mouth and the noodles were thick, thin, wide and hard, moderate, soft and hard, smooth on the outside and inside tendons, and the more you chew, the more fragrant it became. The broth was clear and without residue, the aroma was pleasant, the soup was strong, numb but not stifled, and spicy but not choked on the throat.

Several judges ate the small bowl of ramen in front of them. This has never happened before. The other eight contestants made noodles, and these judges basically tasted it briefly. Only Zhu Xiaojiao made ramen, and Liu Xianyang even drank the broth cleanly. After eating, he sincerely praised: "I haven't eaten such delicious ramen for a long time."

Another judge agreed: "I still have not fulfilled my wish, can I have another bowl!"

Man Zaiyuan looked at Zhu Xiaojiao with a smile. He believed that the people around him did not make such a high evaluation because of his own face. Zhu Xiaojiao's bowl of ramen was indeed very good. What's even more rare is that she was able to withstand pressure and focus on her own cooking in front of so many people. This mentality is already quite rare.

Man Zaiyuan's eyes turned to the bowl of braised noodles made by chef Xiao Jingliang, No. 10. If the bowl of ramen that Zhu Xiaojiao had just achieved the ultimate in its intensity, Xiao Jingliang's bowl of braised noodles went to another extreme.

The white noodles with clear soup are as simple as jade belts floating in the pool of water, but the embellishment of sporadic green onions immediately made the bowl of braised noodles look vivid.

The noodles are thick, thin, wide and narrow, and even the most demanding eyes cannot tell the problem. Man Zaiyuan picked up the spoon and tasted the soup. This soup was carefully cooked by Xiao Jingliang with mouth mushrooms. The clear soup naturally cannot be as strong as the broth made by Zhu Xiaojiao. However, the elegant and fresh fragrance in it nourished the taste of each judge like a silent spring rain. Their mouth that had just been conquered by the fresh and fragrant ramen soup was like being suddenly pulled back from midsummer to early spring with drizzling drizzles. That comfort and enjoyment are indescribable in words.

Xiao Jingliang stood there quietly looking at the judges' expressions, neither happy nor worried, and this calmness already had the style of a master.

Man Zaiyuan nodded in appreciation, picked up a noodles, and sipped it into his mouth. The white jade-like noodles were sucked into his throat. The fresh fragrance of the soup was completely immersed in the noodles. Taking a bite of noodles and sipping the soup was like seeing a beautiful woman with lotus flowing out of clear water, swaying in a boat, and slimming into the depths of your heart. This feeling of timeless aftertaste makes people shake.

Liu Xianyang had already drunk the soup clean again, stretched out the empty bowl and said, "Another bowl!"
Chapter completed!