Chapter 778

Li Weiyin's eyes were fixed on the chef's competition. They were skillful in handling food materials. Li Weiyin was most satisfied with the fact that both Lingwang's elbow and Xu Ji's shrimp were wearing gloves.

Li Weiyin has developed this habit by cooking at home. Food hygiene is the top priority.

After they cooked, Li Weiyin found that they were all original dishes. Li Weiyin, who had read all the Baijia recipes, had never seen such a practice.

In addition to Li Weiyin's calmness, Yang Huan and other admitted kitchen staff witnessed by him could not help swallowing.

Even if it is precious, such as Wang Boxi and Dai Peng, they all moved their laryngeal knots a little.

Xu Ji's dishes were prepared first and then brought to them: "this is my own dish, triple glow. Fresh meat, fresh shrimp and purple rice

This dish is mainly steamed. The shrimp is cooked in hot water. In order to ensure its tenderness and freshness, it is mixed with some fish glue and wrapped with fresh meat. Finally, it is wrapped with a layer of purple rice and steamed in the steamer.

After a bite, first the soft glutinous rice, then the delicious meat balls, and then the q-ball of fresh shrimp. It is the ultimate enjoyment in taste, and the taste makes everyone bright.

Li Weiyin couldn't help but give a thumbs up. This dish is not only delicious, but also very good-looking. The shrimp tail is on the top, and the round head wrapped in layers is at the bottom. When placed together, it looks like a narcissus.

Xu Ji also specially carefully fried a little lily to decorate the rim of the plate. The white and painful purple and orange red shrimp tail made it look good and fragrant.

Not long after they had tasted Xu Ji's dishes, Lingwang's elbow was finished.

Li Weiyin looks at the pickled elbow, which is not very different from the sauced one, but the aroma is far away.

"Crisp elbow, self-made." Ling Wang said simply.

Li Weiyin first picked up the chopsticks, the outside of the elbow is crisp, but the inside is as soft and sticky as the braised elbow.

It has the mellow chew head of Dongpo elbow, the meat is delicate, and has a layer of pig skin that tastes crispy and delicious.

"What sauce did you use?" Li Weiyin is very curious.

Because the sauce is a little sweet, but this kind of sweet is very shallow, not greasy, unless it is a chef, ordinary people can not feel it.

"You are very good." Ling Wang was surprised and praised Li Weiyin, "this dish is easy to get greasy after frying skin. I added sweet pear juice to the sauce to relieve the greasiness."

This is a formula that he has tried many times before deciding. He has done it many times, but only Li Weiyin, who is aware of the key point in one mouthful, rushes at this point. He is convinced of Li Weiyin, a young grandmother.

"The tongue is better." Li Weiyin smiles modestly and then looks at the other judges.

Half of the dishes go to other members of the kitchen department, who can vote after they try.

When the result of their vote came out, the two men drew, and everyone looked at Li Weiyin.

Li Weiyin made a decision in mind, went to the two and bowed slightly to them first: "I admire the cooking skills of the two predecessors. They are equal in cooking skills. I can't judge who is superior or inferior in terms of profession. I can only choose Lingwang from my subjective point of view."

With that she apologized to Xu Ji.

She chose Lingwang because she saw Lingwang's research spirit from a dish.

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