gourmet restaurant

Chapter 446 Fresh

Chen Cuyi returned to the room with an unhappy face, obviously his experience going to the kitchen this time was not pleasant.

Jiang Yang could imagine that without the organizer intervening, the kitchen would be the place with the most disputes.

It can't be that hello, me, everyone is in a good state. There are new enemies and old ones, and there are also intentional provocations.

This was not the case in the previous competitions. At that time, everyone did not live together, even if they were in the same hotel, they might not see each other.

Jiang Yang thought about it for a while, but didn't think any more.

…………

In the second round, Jiang Yang was placed in the first batch.

Since half of the people were eliminated, the second round of competition was only divided into two batches, but the competition time without batches was also extended accordingly.

After being eliminated in the first round, the chefs in the second round are much stronger.After all, those who remain are victorious, so the strength is naturally stronger.

But it's not absolute. Luck is very important in this kind of competition. It's not about absolute crushing in cooking, it depends on luck.It is normal for the strong to defeat the weak, but there are also cases where the weak defeat the strong.This has a lot to do with the extraction of competition questions.

In any case, it is certain that the remaining chefs generally have higher cooking skills.

Hearing the start of the game, Jiang Yang went to the field.I found the stove where I was competing and stood, and soon another girl came to another stove.Jiang Yang recognized it. He watched other people's game videos yesterday.This person is Peng Lan.

"Hello." Jiang Yang greeted.

Peng Lan nodded with a smile, and didn't say any pre-match trash talk.

"You are amazing." Peng Lan said.

"You are also very good." Jiang Yang said seriously.

"Are we bragging about business?" Peng Lan blinked and asked.

Jiang Yang shook his head: "It doesn't count, you are really good, I have seen you compete."

Peng Lan smiled and said, "Really? I also watched your game."

The two said a few words, and then stopped communicating.Too much communication during the game can easily lead to misunderstanding.

"The two participating chefs are ready to start drawing questions." The supervisor said aside.

Both Jiang Yang and Peng Lan turned serious and nodded.

The supervisor took out the coins, looked at the two chefs, and asked with his eyes: "Which one of you will come first."

Jiang Yang smiled and said, "Ladies first."

Peng Lan said: "Then I won't be polite. I choose the opposite."

"Then I choose to be positive," Jiang Yang said.

The supervisor nodded, and the coin was thrown into the air, flipping and falling to the ground.

The supervisor looked at it and said, "Front."

"It seems that I am lucky." Jiang Yang said with a smile.

Peng Lan pursed her lips, but didn't really care.The questions on the screen jumped so fast that I couldn't see the questions clearly, and I clicked on the questions that were beneficial to me with others.So...it's a matter of luck.

"I choose to click stop." Jiang Yang said.

He can't let this matter go. Some things can be let go, but some things can't be let go. The seriousness can still be distinguished.

Peng Lan didn't care, he clicked start, and the questions on the tablet jumped quickly.

Jiang Yang found that he could see the problem clearly under his full concentration.However, it was useless, he couldn't click on the title accurately, and the jump was too fast.This is similar to taking a screenshot, you can see it clearly, but it is not easy to stop where you want to stop.

After thinking about it, Jiang Yang didn't waste time, so he clicked to stop at will.

The question stopped, and the tablet displayed — fresh.

The bright big characters made Jiang Yang frown.This topic is not friendly to him.

Peng Lan laughed: "It seems that my luck is not too bad."

As Peng Lan said, the topic of "fresh" has an advantage for her.Anhui cuisine emphasizes color, oil, and fire, and there are many dishes that are roasted and stewed in the cuisine.As an excellent chef of Anhui cuisine, Peng Lan happens to know a dish related to fresh food.

Relatively speaking, Jiang Yang will suffer a lot.

But what can I do?luck.

"The two chefs, please choose the ingredients as soon as possible." The supervisor said.

Peng Lan didn't hesitate, and went straight to choose the ingredients.

Although the Double Ninth Festival has passed for a month now, there is still a special ingredient.

Around the Double Ninth Festival, it is the season for mandarin fish to be on the market.In the past, the traffic conditions were bad, so we could only walk.Mandarin fish has to be picked up by vendors to be sold in distant places, and it usually takes seven or eight days to go.In order to ensure the freshness of the mandarin fish, the vendor will put the mandarin fish in a wooden barrel, and at the same time sprinkle a layer of fish with a thin layer of salt water, and turn it every once in a while.In this way, when it reaches the destination, the mandarin fish will not deteriorate, and the gills of the fish will still be bright red.However, at this time, the mandarin fish will emit a peculiar smell.

This is the origin of stinky mandarin fish. At the same time, mandarin fish is also called mandarin fish (sounds the same as gui), and stinky mandarin fish is also called stinky mandarin fish.

Don't look at this stinky mandarin fish for its unattractive appearance, and even emit a peculiar smell, but it is indeed a rare and delicious delicacy.

Pickled fresh mandarin fish, a famous dish of Anhui cuisine, is cooked with this stinky mandarin fish.

What Peng Lan wanted to cook was this pickled fresh mandarin fish.

In the past, stinky mandarin fish were rare at this time, but now it is not a problem.The organizer also prepared stinky mandarin fish.

In fact, the organizers have prepared ingredients for famous cuisines among the eight major cuisines.It's just some special ingredients, and there are not many prepared.

The stinky mandarin fish is not prepared much, after all, few dishes use this ingredient.

Peng Lan selected the stinky mandarin fish, and other ingredients and seasonings. After a long selection, Peng Lan returned to the stove.

Jiang Yang hadn't come back yet, and was wandering around the ingredients area.

That's right, Jiang Yang was just hanging out.He didn't have any dishes in mind, so he came to the ingredients area, wanting to see if he could give himself some inspiration.

Among the dishes that Jiang Yang can cook, there are only those that have weight, and most of them are Sichuan dishes.Mapo tofu, hot and sour potato shreds, fish-flavored pork shreds, steamed pork, and salt-fried pork are all incompatible with umami.As for the boiled cabbage, the heavy one has a strong taste, and the umami taste must be there, but it is not outstanding enough.For the topic, boiled cabbage is obviously not very qualified.

Carp soup?This one is fresh, but... I am not very good at crucian carp soup.Compared with other dishes, crucian carp soup is a very weak dish.

Peng Lan's cooking skills are not low, if he uses crucian carp soup, he may not be able to win.

This national competition is different from the qualifiers. If the rules of the qualifiers apply, you will lose if you lose this round, but if you lose the national competition, you will directly withdraw from the competition, and you will never have another chance.

Jiang Yang was still thinking, but Peng Lan had already started processing the ingredients.

The cooking of pickled fresh mandarin fish is not complicated, but the requirements for the heat are extremely strict.However, Anhui cuisine is a cuisine that emphasizes heat, and Peng Lan's grasp of heat is perfect.

Peng Lan removed the scales, gills and viscera of the stinky mandarin fish, cut both sides with a slanted knife, and set it aside to dry.

After the stinky mandarin fish was processed, Peng Lan continued to process other ingredients.She is not in a hurry, today's game time is three hours, she is not in a hurry.Three hours of cooking pickled fresh mandarin fish is definitely enough time.

Jiang Yang was still lingering in the ingredients area, this question was really nerve-wracking.

(End of this chapter)