Chapter 162

In the competition field, the camera has been pulled from the judges to other contestants.

The judges have tasted the egg fried rice made by Gu Zheng, and their scores are also hit on the scorer. If Gu Zheng can get into the top ten in this round, his results will be announced after the top ten competition. If not, like the other 20 people, he can't enter the next round of competition, so he should watch others finish all today's competitions in the audience.

At the guest and press conference, many people whispered about the golden dragon flying just now.

The scene was more shocking than that on TV. They all saw the birth process of the lifelike Golden Dragon. Before, no one made food like a dragon. There was once a Chinese food competition. The chef who won the championship made a dragon, a big sea fish, and directly changed it into a dragon.

Very like, very realistic, but it's only static, and as we all know, it's a sea fish.

Today, Gu Zheng's fried rice with eggs shows dynamics. Grains of rice are like fine sand, condensed into a golden dragon. Everyone knows that dynamic is more difficult than static. Many people are still guessing how Gu Zheng did it.

But no matter how you guess, no one can think that Gu Zheng relied on magic to do so.

The second person to complete the competition is master Wang of Komatsu noodle restaurant. He is a local representative and has also entered the finals. At the same time, he is also a member of the royal kitchen Association.

Master Wang's tianmian is completely different from what Gu Zheng saw in the noodle shop that day. The blue and white noodle bowl is very exquisite and slim. It rotates in the huge noodle bowl. Against the background of the blue and white noodle bowl, it is like white clouds in the blue sky.

Just look at the shape. The noodles on this day are much better than usual.

"That's the face of heaven!"

"I've eaten noodles!"

"Tianmian is delicious, but I didn't expect such beautiful tianmian!"

In front of the TV and in front of the venue, many people saw the tianmian made by Master Wang. Unlike Gu Zheng, the tianmian of Komatsu noodle restaurant is very famous in Hangzhou. Many people gave support after seeing Master Wang's tianmian.

The third one is sun er's chicken blood soup.

Sun Er uses the old soup he brought, and the chicken blood is also prepared in advance. The chicken sun Er uses is a pheasant from the Taihang Mountains, which is not an ordinary pheasant. The general pheasant meat is hard and bloody. It is not like making chicken blood soup. Sun Er uses a pheasant called striped chicken.

Striped chicken is twice as big as a normal pheasant. The meat is harder. It can't rot without cooking in a pressure cooker for several hours. Moreover, the taste of chicken is very unusual, which can't be compared with other pheasants.

The chicken is not good, but the chicken blood of this kind of chicken is different from that of other pheasants. The chicken blood of this kind of chicken not only does not have such a strong fishy smell, but also has a fragrance.

Generations of the sun family have used countless chicken blood, and finally selected this kind of chicken blood to make their best chicken blood soup, that is, only a few people or the most important foreign guests can taste the chicken blood soup, which ordinary people can't eat at all.

And this kind of pheasant is difficult to catch, and the number is very small. Fortunately, this pheasant is not a protected animal, otherwise the sun family could not make such a chicken blood soup.

The chicken blood they sell in Bianjing is just ordinary free range chicken. For important guests, it is another kind of specially raised chicken. This kind of chicken is also free range, but it doesn't eat ordinary things. Ordinary food is not given to it at all. Even chickens eat pollution-free natural food. Only when they are finally raised, the chicken blood is more pure.

Sun er's two previous games actually used the latter kind of chicken blood. This time, in order to ensure the victory of the game, he specially took out the best chicken blood at the bottom of the box, which was also the source of his previous confidence.

In the past, his ranking was not as good as that of Gu Zheng, but he dared to talk big and would win Gu Zheng. This is his strength.

Sun er's chicken blood soup made many judges nod. It is worthy of being a century old soup. The mellow flavor contained in the century old soup is unmatched by other flavors.

It's like aged wine. Seventy years old wine must taste different from ten years old wine.

The first three finished the competition. They all cooked relatively simple food, such as egg fried rice, Master Wang's noodles and sun er's chicken blood soup. They were not complicated. They could be completed in half an hour. What others did was relatively complicated and took longer.

Gu Zheng finished the game and just had time to see the delicious food made by others.

Those who can enter the finals are famous chefs with great influence. Everyone has his own characteristics.

Gu Zheng's eyes are fixed on No. 25. The main material of No. 25 is grouper, and it is a very good sea erythema. The fish is very big, and such a large sea erythema is rare.

Grouper is very famous. It is a kind of sea fish with low fat, high protein and delicious taste. Sea erythema is the best among groupers. Ordinary sea erythema is hundreds per kilogram. The sea erythema used on No. 25 is several times larger than ordinary sea erythema, and the price will be higher.

Price is only one aspect. This kind of fish is very rare and difficult to catch, which is the key.

Sea fish live in the sea. The pollution of the sea is much lower. The grade of food materials must be higher. Gu Zheng is far away from the 25th. I don't know what grade of food materials his sea erythema is. However, good sea fish can easily reach second-class, even if it is a little worse, it is also low-grade food materials.

The most difficult thing to deal with sea fish is how to remove fishiness and keep fresh.

Seafood is delicious. The so-called seafood is fresh and delicious. First, seafood should be made when it is alive. The final taste of frozen food will be greatly reduced. Second, it is to remove fishiness.

Fish itself has a strong fishy smell. The fishy smell of sea fish is heavier because of its growth environment. Removing fishy smell has always been one of the most important factors in making seafood. People usually eat seafood with soy sauce, ginger, cooking wine or other things to remove fishy smell, but these are far from enough in food competitions.

In the food competition, the judges are food experts with strict taste requirements. It is such an important final. In the competition, the fishy smell of sea fish must be removed. If there is a little fishy smell, it will affect the taste and score. If the fishy smell is a little stronger, it will not achieve good results.

Therefore, there are not many seafood producers in such important competitions, but as long as they appear, they are basically top experts, and they must have a set of their own methods to eliminate fishiness.

Gu Zheng didn't know what he would do on the 25th, so he was very curious and kept staring at him.

Time passed slowly, and the two hours were about to run out. In the last ten minutes, people prepared the food one after another, brought it up for the judges to enjoy, and then tasted it.

The sea fish made on the 25th is steamed. The steamed Sea red spot is the whole sea red spot. He didn't make the Sea red spot look like a dragon, but he erected the Sea red spot and jumped over the dragon's gate.

Grouper has the title of carp in the sea and red spot in the sea. It's OK to make it like this. The last name given to it on the 25th is yuyuelongmen.