Someone has already started commenting in the audience. Shen Yingnan and Qian Xiaohong have received the most praises, and Mao Qingzhong's performance has remained the same. As for the one who has been criticized the most, Su Le. In many people, this guy is just a roadside 10 yuan and 4-sautéed braised duck. Who can't? It's embarrassing to take such a dish at such a scale. How can braised duck be in the grand ceremony?

When a truly excellent chef cooks, the first thing he needs to do is focus. No external movement can interfere with them. In fact, not only cooking, but also doing anything. These four young people are very focused during the competition, and they can all be avoided from being affected by external reactions.

Before the ringtone rang, the four contestants had already prepared their own dishes, and no one had timed out. The four dishes were placed on the booth. Food competitions often had to be judged from five aspects, color, fragrance, and smell.

Color refers to the combination of dishes, which emphasizes the matching and appealing appetite. Flavor refers to the aroma of seasonings and dishes. It emphasizes the various aromas after the combination of various ingredients and seasonings. The taste and the taste of the dishes are delicious. The special taste of the ingredients in the dishes are mixed with seasonings. Such as: sweet, sour, bitter, spicy, salty, fresh, erucic, etc. Deliciousness can directly stimulate a stronger appetite in a deeper way. The shape of the shape of the dishes is beautiful. Can the shape of the ingredients be pleasing to the eye? The beauty of the shape of the good dishes not only feasts the eyes but also touches your heart. The utensils and utensils are exquisite and coordinated with the combination of the dishes. The combination of good dishes can achieve the upper artistic conception.

The five judges first tasted Mao Qingzhong's eight-treasure duck, but the duck was plump and full in shape and the original juice was prominent. According to the traditional practice of the eight-treasure duck, the bone removal process should be first. Mao Qingzhong should do the traditional craftsmanship. He used the method of using the back bone duck to open the back, fill it with ingredients, buckle it in a large bowl, seal it with cellophane, and steam it in a steamed bun. The finished product made in this way has a very rich and rich fragrance, and a full shape and beautiful shape. Then pour it on the steamed duck raw marinade to make green beans and shrimps, making the finished product more colorful and unique in style.

The five judges expressed satisfaction with the color, fragrance and shape of this eight-treasure duck, but the key is the taste. After tasting it, Ma Deliang frowned first. He looked at Mao Qingzhong and said, "The color, fragrance and shape of this duck are very good. You have made some innovations based on tradition. Use the back bone duck to open the back. Doing this can maintain the fragrance of the duck bones. Every step is also done very well. However, you did not do the most critical smell, softness and sourness of this eight-treasure duck."

Mao Qingzhong nodded. He was very honest and answered honestly: "Mr. Ma, it is normal that the eight-treasure duck needs to be steamed on high heat for three hours after being put into the cage. However, the competition time is only one hour, so I was in a hurry. Although I used cellophane to seal the mouth of the bowl and increase the firepower, I still did not achieve the desired effect. If I could give me more time, I might be able to make this dish more appropriate."

Jia Xuegong said: "The heat has not arrived, and it has not been a year or two for you to be a chef. Why don't you understand the principle of cooking mainly for eating? No matter how good the color, shape and exquisite the utensils of your dish are, the temperature is poor, and the whole plate will lose. Although it is a cooking competition, it is no different from the battlefield. Every detail will determine your success or failure. If you choose to make this dish, you are wrong from the beginning!"

Mao Qingzhong lowered his head and expressed his humility to be taught.

As a gourmet, Xie Yunan did not comment on this dish. Song Xuan was even more overdone and didn't even taste it.

Several people came to the firewood duck made by Qian Xiaohong. The dish had high requirements for knife skills. Qi Cuiting smiled at Xie Yunan and said, "What do you think Mr. Xie?"

Ma Deliang was not in a hurry to comment. After all, Qian Xiaohong is his future daughter-in-law. Many people know about this. If he is too partial, others will question his fairness. So it is better for him to remain silent at this time.

Xie Yunan is good at using knives, and of course he has the most say in this dish. Although he uses a small knife instead of a kitchen knife, there are still ways to connect the knife skills. Xie Yunan said: "The knife skills are good, and the knife skills of this dish are very important. It is not easy for this niece to master the knife skills so well at such a young age."

Qian Xiaohong couldn't help but be complacent to be able to receive praise from the veteran glutton, Xie Yunan.

Ma Deliang was very happy. It seemed that his future daughter-in-law was much better than Mao Qingzhong's performance.

Xie Yunan grabbed a piece of firewood and chewed it slowly. His eyebrows were locked together from beginning to end, and he did not see them unfold until he finished eating.

Seeing Xie Yunan's expression like this, Qian Xiaohong's joy just now disappeared without a trace.

Xie Yun'an said: "This dish is called Chaiba Duck not only requires vivid image, but also freshness and refreshing. Chaiba Duck does not mean that it is meaty."

Ma Deliang also clamped and stuffed it into his mouth. The duck meat was indeed a bit lacking in moisture and was a little dry, but the taste was still very delicious, not as meat as Xie Yunan said.

After Jia Xuegong finished eating, he nodded and said, "Actually, this dish also made a mistake in the heat. The eight-treasure duck just now was not in sufficient heat, but this firewood duck was a bit over-steamed. Because it had to be put into the cage twice, the heat control was extremely critical. First, steam the whole duck until 70% cooked. The seven-minute cooked one is not controlled at a fixed time, but the time adjustment must be made according to the different materials. All things have their own innateness, and each ingredient has its own physical properties. Although they are all ducks, there are no two identical ducks in the world. They are steamed ducks.

Before, experienced chefs will determine the time to put the cage by the thickness of the duck skin and the tightness of the duck meat. Miss Qian obviously did not prepare enough in this regard. In other words, you lack the necessary understanding of the ingredients you use, so in the first step of the cage, you did not accurately grasp the concept of seven-point cooked food. If you didn't do the first step well, no matter how good you did it later, it would be useless. The excessive water loss of the duck meat directly leads to the loss of the final taste. What Mr. Xie said was fresh and refreshing is the key to this dish."

When the audience heard the comments from several people, they all secretly admired them. Although they did not taste the duck meat in person, they had already empathized with their comments and benefited a lot.

Qi Cuiting never made any comments. She was indeed not as good as these professional gourmets in terms of food. Song Xuan was even more silent than her and never spoke from beginning to end, as if he was an outsider at all. Today's game had nothing to do with him. Qi Cuiting was really a bit disgusted with Song Xuan. She was entrusted by someone to be loyal to others. Since you came on behalf of Zhuangqian, you have to do some responsibilities. Judging from Song Xuan's appearance, you should be an outsider who knows nothing. Qi Cuiting thought to herself that she just pretended that there was no such person.

Song Xuan took a bite this time, but he was still very fond of words. I wonder if he was too lazy to evaluate these two dishes, or he didn’t know how to evaluate them at all, because he was afraid that it might make a laughing stock when he said it?

It was the turn of commenting on Su Le's braised duck, but Qi Cuiting walked around and walked towards Shen Yingnan. She was definitely not deliberately neglecting Su Le, but because the two ducks were commented by several judges at the beginning, and the disciples were said to be like this. She, a teacher-maid, was also dull. In front of so many people in the cooking world, she had to find some face. Qi Cuiting obviously had no hope for Su Le.

The three sets of ducks made by Shen Yingnan are placed in a white fine porcelain casserole. The soup color in the pot is clear. When the color is seen, it looks like a pool of spring water. The duck head, wild duck head, and pigeon head are neatly combined, and they cling to each other to feel like they are sleeping. The three sets of ducks use old male ducks externally. It is said that all birds prefer females, while ducks prefer males, all birds are precious young, while ducks are precious. Health care families say: boiling old male ducks has the effect of ginseng and astragalus. That is to say, eating old male ducks is more effective than eating ginseng and astragalus, which shows the high nutritional value. The wild duck tastes sick and is a good food. Pigeon meat is not only delicious, but also delicious, but also a precious taste on the mat. As the saying goes, it is better to eat one or two birds than half a pound of animals. The three birds are eaten together, fresh and fresh, and beautiful, and their taste is unique, and the beauty cannot be said.
Chapter completed!