Long Tingbi's eyes were always focused on Tu Yantao. His expression seemed a little surprised, clearly shocked by Tu Yantao's performance just now.

The competition time has come, and all ten contestants have completed their entries. The original Bailiyuan in the guest seat can no longer contain his curiosity. He really regretted that if he had known that the preliminaries were so exciting, he would have chosen to sit in the judges' seat.

Next, the official commentary stage was entered. Only two of the ten contestants really interested these judges, Long Ying and Tu Yantao. In fact, before this game, everyone thought that Long Ying would definitely be the final winner. Her promotion was no surprise, but the development of the event was beyond everyone's expectations. Tu Yantao, the chef of Jiuzhanglou in Moxi, was like Cheng Yaojin, who had a chance to attack, and successfully attracted the attention of all the audience in a short time and became the focus of everyone's attention. With his amazing performance, even Long Ying, the beautiful and beautiful chef, became a foil.

Liu Xianyang put a piece of iced sake foie gras made from dragon cherry. As soon as he got into the mouth, he was shocked by the tender and delicate texture. Then he used the tip of his tongue to feel the mellow taste that melted in his mouth. If it weren't for the last slight scent of wine slowly rising from the depths of his mouth, it really made people feel that he was not eating foie gras, but chocolate. The mellow and delicate aroma of foie gras and the unique elegant aroma of sake were mixed. Not only did he not dilute each other's taste, but instead reflected each other, complementing each other, making the aroma more heartwarming. Coupled with the coolness after ice, this feeling made people enjoy it to the extreme. Liu Xianyang took a long time to savor the taste impact brought to him by the foie gras. He nodded and praised: "Okay!"

Although he knew that Long Ying was coming to be a powerful Japanese cuisine, as a referee, he still had to give a fair evaluation. Liu Xianyang said something about his taste, which was mostly a saying of praise. In fact, he did not praise him deliberately, and the praise he gave was still realistic.

Long Tingbi knows the ability of her adopted daughter. This dish was originally from Japan. He had the most say on the spot and tasted a piece of foie gras, and then said: "The essence of this dish is how to remove the fishy and bitter taste of foie gras. The rapidly frozen fresh foie gras must be thawed in a natural state, slowly restored vitality, and then washed with ginger and onion and Japanese sake to remove blood and achieve the purpose of removing fishy fish. After steaming, it cannot be iced directly. It must be washed with warm boiled water to clean the fatty oil that is not good for the human body, and then use sake, taste, vanilla, etc. to make special plant cooking water. Then put the foie gras in the cooking water for 5 hours before the bitter taste is lost and only the fragrance is left. Because today is a formal competition, the limited time is one hour, so the treatment of foie gras has not been perfect yet, but it cannot be tasted without a very picky tongue."

Long Tingbi did not praise Long Ying like Liu Xianyang, but instead raised her shortcomings and shortcomings. If he didn't say it, it would be difficult for others to notice. From this point of view, Long Tingbi still has a grand manners. Long Tingbi actually has selfish intentions. He knew that the judges were not all mediocre. Instead of letting others find fault, it would be better to tell Long Ying's shortcomings first. First, it would be a broad-minded person. Second, through this matter, Long Ying can recognize her own shortcomings, which will be beneficial to her future growth. More importantly, it is to lay the groundwork for the subsequent comments.

Tu Yantao put the roast goose chopped pieces he cooked within a specified time. Not only did he master the heat, but his knife skills were also quite good.

Liu Xianyang was very interested in the bone-demoving goose palm steamed by Tu Yantao. He picked up a goose palm, but saw that the goose palm was as white as jade. Because it was filled with soup, after a series of cooking, the soup inside had become jelly-like. The soup color itself was a light yellow, which coincided with the color of the goose palm itself, showing the texture of Hetian jade. The goose palm is a whole, and it is kept very complete during the cooking process.

Liu Xianyang took a bite and felt that the surface of the goose palm was still warm and soft, but the soup inside was already cool. Two different textures intertwined and stimulated his mouth. The warm and cold and fresh fragrance quickly activated his taste bud cells. After Liu Xianyang tasted the goose palm, he exclaimed after a while: "It's cold inside and hot outside, how did you do this?" He clearly saw Tu Yantao put the steamed goose palm into the refrigerator. At that time, it was only five minutes before the end of the competition. Even if it was frozen quickly, it could only be cool. This effect should not be achieved. But now, it's not scientific to take it out. With Liu Xianyang's knowledge, he could not make a reasonable explanation.

Tu Yantao is still very proud of his words until now. He did not answer Liu Xianyang's question and stood there without saying a word.

Long Tingbi did not taste goose palms and goose wings. This is not because there are only four in total. He is so noble that he wants to leave it to other judges. Long Tingbi used chopsticks to touch the goose palm and said, "Your cooking skills are indeed a bit standard, but you ignore the most basic thing. Food should give people a visual impact of beauty, and first of all, it should bring people visual enjoyment. If you make these things, it looks like they don't have any appetite."

Liu Xianyang originally wanted to praise him, but after Long Tingbi said this, it was naturally inconvenient to say what he praised him.

Long Tingbi holds a piece of roast goose: "What is this?"

Tu Yantao said: "Roast goose!"

Long Tingbi said: "Roasted goose is a traditional barbecue meat in Guangdong. It originates from roast duck. The whole goose with wings, feet, and internal organs are blown, applied with five spices, stitched belly, boiled water and scalded skin, cold water, evenly peeled, dried in the air, then marinated, finally hung in the oven or turned on an open fire to roast it, chopped onto a dish before eating. The roast goose is golden and red in color and delicious. The most famous roast goose in Guangdong is to push deep well roast goose. There is a Shenjing village in Xiangjiang, and people come to eat roast goose in a row. So many people think it is because of this place

It is named after its name. In fact, deep wells are a special form of oven. It is a dry well dug on the ground, charcoal is piled down, and iron branches are crossed at the well. The roasting wax is hung on these iron branches with hooks and hung in the well to barbecue. Since the wells are dug in the ground and are surrounded by airtight soil, barbecue in such deep wells, the furnace temperature is more uniform and stable, so the production is excellent. The process of roast goose is rigorous. The chefs are constantly striving for excellence in the dishes. To prepare this dish well, you must not be afraid of trouble in the process."

He paused, looked at the roast goose in front of him and said disdainfully: "Even the most experienced chef, to prepare this dish well, you need to strictly abide by every process. This is the minimum attitude of a chef. It only took you half an hour. I admit that you are very good at controlling the temperature, but cooking is a rigorous job and you can't get any fancy or gimmicks. And when you make this dish, you use your mouth to squirt wine to make the fire. Which diner is willing to taste your saliva?"

Several other judges remembered that Tu Yantao did spray out the fog after drinking, igniting the charcoal fire. Although Long Tingbi's words were targeted, they still made some sense. However, these judges also saw that when Tu Yantao was spraying wine, the outside of the roast goose was holding tin foil, and he did not spray it directly on the roast goose.

Tu Yantao did not argue. He was the kind of person who lacked expression. He looked at Long Tingbi coldly, and did not show any stage fright because the other party was a master.

After Long Tingbi said this, it was difficult for other judges to taste it. After all, no one would want to taste a dish made by others in public.

Tu Yantao said: "Why don't you taste it? Does Dong Dyi, who is famous all over the world, even have the courage to do this?"

The muscles at the corners of Long Tingbi's eyes twitched. He never expected that this guy would dare to publicly challenge his authority. Long Tingbi shook his head and placed the piece of roast goose he had picked up directly on the flavoring plate. He was not interested in tasting it.

Someone in the audience shouted indignantly: "It's just a difficult thing. You haven't tasted it before, how can you know it's not delicious? How can you make a fair judgment?" The person who spoke was still the priest, and the priest also had feelings. Of course, his emotional balance tended to be his childhood good friends.

Tu Yantao's eyes were set on Kong Xiangyu, and he clearly frozen it, and then a very rare smile appeared on the corner of his lips.

The audience at the scene reported the unfairness. Tu Yantao's cooking method was indeed suspicious of spitting, but the people's eyes were sharp. Everyone on the scene saw that he did not directly spray the wine on the roast goose. Several judges whispered to each other, obviously it was a bit tricky to the situation on the scene.

The host of the live host Lancome smiled and said, "It seems that there were some small episodes in the competition. Since the judges are still discussing, let's take a special plate of roast goose for the audience to taste!" Although Lancome is not very good at Tu Yantao, she is so innocent that she will definitely not taste the roast goose herself, but what she is more disgusted with is Long Tingbi. Taking this opportunity to attack Long Tingbi's arrogance is also a good thing.

She picked up one of the roast gooses and walked towards the audience. Several viewers could no longer hold back, including Kong Xiangyu.

Lancome distributed the plate of roast goose to the volunteer audience. When the audience tasted the roast goose, they all praised it, as if they had eaten the most delicious roast goose in the world. Su Le could not completely believe the comments of these audiences, but he noticed that the old beggar Zhuangqiong also got a piece of it. Zhuangqiong tasted it very seriously. The goose skin was fragrant and crispy and refreshing, and it broke with a bite. The thin layer of goose oil under the skin was sweet and fragrant, but it was not rich, but it had no greasy feeling. The goose meat under the goose oil was clear and the meat tasted solid and had the unique fragrance of goose meat. Even the bones were already three points.
Chapter completed!