Chapter 162

The person who said this was Beitang. Su Jinse was a little embarrassed. "Yes, the chef of Beitang, is the great love of the Taishou."

"No, although the prefect is not a good official, he really has the wisdom to recommend you. I've seen your skill. It's not bad. As a young man, you have such excellent cooking skills. Su er, where did you learn to cook? I find that your cooking is different from ours."

"I..."

This is a question to her. Do you want her to say that she is a modern person? That must be bullshit.

"I just learned from master. Master passed away a few years ago, so..."

"Is your master ah Feng who has passed away?"

"Ah Feng?"

Su Jinse is a little confused. Who is ah Feng?

"Yes, master a Feng dominated the culinary industry in those days. If you were his apprentice, it would be reasonable for you to cook so many dishes at such a young age."

"Ha ha..."

She didn't deny it, she didn't agree.

At this time, not far away Li Xiuyuan called her, "su er, come here for a while."

Su Jinse sees that Li Xiuyuan calls herself. She is a little annoyed by him. Does Li Xiuyuan recognize her and want to expose him?

"What can I do for you, brother?"

Li Xiu foresight everywhere no one pays attention to them, coldly way, "don't pretend, I want to know who you are, the wise immediately step down, don't compete here, otherwise..."

Li Xiuyuan's face is threatening, but Su Jinse doesn't accept it. Sure enough, Li Xiuyuan recognizes her?

"Why, what do you want to do?"

She doesn't plan to pretend. Does Li Xiuyuan show his true face?

"If you don't want to lose face and be investigated, you can go down. The prefect is dead and can't protect you. There are so many people here looking at you. Do you think you will leave later?"

"I don't know what you're talking about. Well, I'm going to prepare for the final. You are just like your master. You can't see anyone better than you. It's not a good thing."

"What did you say?"

Su Jinse stopped to stare at him, "who will believe what you said?"

"Well, it seems that you don't cry when you don't see the coffin?"

Su Jinse has no time to pay attention to him, because now, the sound of the Gong has been sounded.

Seeing that she didn't care about herself, Li Xiuyuan clenched his teeth. He was defeated by a woman. He was not convinced!

"Su Jinse, I'll make you regret it!"

After a fierce competition and layer upon layer elimination, three chefs stand out. They are Nanguo, Beitang and su er.

After the examiner announced the list, he began to announce the rules of the competition, "the time of the competition is still an auspicious hour, and the title of the competition is still decided by the draw. Now, let's invite chef Nanguo to start."

Su Jinse is so depressed that she has to draw lots for the final. She's always very lucky. Now don't draw anything messy. It's not unreasonable that this clever woman can't cook without rice. She needs good ingredients to be able to cook.

Nanguo got a pigeon, Beitang got a kilo of shrimp, Su Jinse

"Su er draws a fish!"

When she heard this, she was relieved. That's great. She drew a fish. Fortunately, it's a fish. She can make a big dish at last.

"According to the rules of the competition, three chefs are invited to make two dishes and one soup with the ingredients in their hands. The time of the competition remains unchanged. Three chefs are requested to grasp the time."

"What, three courses?"

Three people are surprised, with the hands of the ingredients do three dishes, this is the test of the cook's top technology, a fish, do three dishes?

Nanguo has an idea when he looks at the pigeon in his hand. When Beitang sees the shrimp in his hand, he probably understands it. Su Jinse is not stupid either. Well, since a fish has to cook three courses, then he can cook three courses and eat three fish.

The competition stipulated that we should make two dishes and one soup with the food we smoked. Su Jin thought that he would make pearl jade soup with fish balls as soup, steamed fish head as one dish, and boiled fish tail as the last dish, so as to make two dishes and one soup.

The fish in her hand is more than three catties. It's a big fish. It's not a problem to make two dishes and one soup. She picked up the fish shrewdly. From above the fish's tail, she sliced the fish with a knife close to the fish bone. After peeling the fish, she cut it into small pieces and chopped it into minced fish with a knife. Then, she put the minced fish into a big bowl and mixed it with ginger and onion water, Add salt quickly and forcefully until gelatinization, then add egg white. After stirring, add Euryale ferox powder and continue to stir. Then beat Yu Rong hard and evenly. Then add a small amount of salt and scallion. Put water and ginger slices in the pot. After boiling, squeeze the minced fish into balls and put them into the pot. Cook over low heat until the fish balls float. After boiling, quickly start the pot.

I saw her in no hurry to shave the remaining fish bones into the soup, and then boil, with this cooked fish ball is very delicious, the soup is delicious and thick.

Then, she cleaned the fish head, marinated it with cooking wine, ginger and salt, put on the scallion, steamed it in the pot, and finally, the last dish.

In the middle of the competition, the braised pigeon blood made by Nanguo has come out of the pot, and the stewed pigeon meat. The last one is stir fried pigeon flavor, which is actually pigeon viscera. Although the pigeon is small and has complete five viscera, it is super delicious to make it with Su garlic sprouts and seasonings. At that time, Beitang had nothing to do but a kilo of prawns. He made drunk prawns, boiled prawns, and stewed prawns. Everyone was looking forward to the final choice of the kitchen king. The three cooks are all excellent, and they are good at cooking. So the question is, who can take the title of kitchen king and become the new kitchen king“ It's time With the sound of a gong, Su Jinse's three dishes are ready. The fish balls are fragrant, the fish head is delicious, and the fish tail is eye opening. Her fishtail is not only good-looking, but also delicious. After eating the pigeon meat made by Nanguo and the drunk shrimp made by Beitang, the two judges tasted the fish balls made by Su Jinse. The entrance of the fish balls was smooth and tender, without any fishy smell. The soup was milky white, which was the best way to make this taste“ Well“ Master, I think the pigeon meat is very good. The meat is delicate and not woody, and the pigeon is fragrant... "The three chefs have all tasted the dishes. In fact, the three chefs all have their own merits. To tell you the truth, the pigeon meat made in Nanguo is pure, and the drunk shrimp in Beitang is delicious, They are all first-class dishes... "Su Jinse was not nervous at this time, because the dishes made by Nanguo and Beitang were very good. If they were modern, they would be five-star chefs.