After traveling through time, the restaurant I opened became a big hit

Chapter 155 The fifth recording begins

In the early morning when the light just breaks, the skyline of Haishi is gently outlined by a touch of light blue and purple.

The sea breeze, with a slightly salty scent, gently blows through every corner of this coastal city.

At the same time, today is also the recording site for the fifth episode of "The Chef Competition", and Jiang Li and his team did not arrive early.

After they arrived, the recording of the fifth episode officially began.

The recording scene is still the same recording scene, but this time is different from the past. The program team arranged the recording scene very novelly.

Colorful ocean elements decorate every corner, making people feel as if they are in a dreamy underwater world.

With director Choi Jong-ri's passionate opening remarks, the familiar process was repeated again.

"There will be six teams in this episode, and each team will draw seafood based on their ranking at the end of the previous episode."

"The seafood you draw will be used as the ingredients for your stall. There will be no instructor this time, so the dishes you choose will be decided by you."

"Each group can draw three different kinds of seafood. Some may be very expensive, while others may be very affordable. It all depends on your luck."

"The rest of the time is up to you."

He didn't say any more small talk and fast-forwarded to the part of drawing seafood.

After Cui Zongli finished speaking, the chefs below immediately started talking.

In the previous recordings, the program team had specified the food that each group member would prepare.

The randomness of this kind of delicacy may be what they are good at or what they are not good at, it all depends on luck.

Therefore, the teams that were ranked at the bottom of their group previously actually had a lot of opinions in their minds.

Maybe the director also understood their inner thoughts, so he changed the format of this episode.

Because the champion of the previous issue was the team that made Bobo Chicken, and they had a very famous Sichuan chef named Hua Jinfeng on their team.

So this is also one of the few times that Jiang Li and his team did not win the championship.

Hua Jinfeng's team drew three seafoods: scallops, oysters, and small yellow croaker.

When they heard these three seafoods, Jiang Li and his teammates looked at each other.

I have to say, they are really lucky.

Scallops are delicious and nutritious, making them a top-quality seafood.

You can steam scallops with garlic, grill scallops, etc. It is easy to operate and tastes delicious.

Moreover, the scallop shell can be used as a container to increase the appearance of the dish and attract customers' attention.

Oysters are rich in trace elements such as zinc, have high nutritional value and taste delicious.

You can grill oysters with garlic, steam them, etc. to keep their original flavor.

In addition, the on-site oyster opening and cooking process can attract customers to watch and increase interactivity.

Then there is the small yellow croaker, which is smaller in size, has tender meat, good taste, and relatively fewer fish bones, making it suitable for consumption by the elderly and children.

It can be braised, steamed or fried, and has a short cooking time, making it suitable for quick meals.

Its advantage is that it is relatively cheap, cost-effective and easy to attract customers.

No matter from which angle, these three seafoods are very suitable for stalls. Soon it was Jiang Li's team's turn, and they still sent Jiang Li to draw lots.

The four of them unanimously agreed that Jiang Li was the luckiest person in their team.

Jiang Li, who carried the hopes of the entire team, stood in front of the small box for drawing seafood. Curiosity and anticipation flashed in the eyes of everyone in the audience.

"Jiang Li, come on, don't be stressed. No matter what seafood we draw, we can make it delicious!"

Lin Jiaying looked at Jiang Li with a smile, his eyes full of trust.

Jiang Li took a deep breath, placed her fingers lightly on the edge of the small box, and then reached out and grabbed. Without much hesitation, she grabbed three and took them out.

In the end, the seafood for their group was "clams", "squid" and "hairtail".

Although these three seafoods are common and affordable, in Jiang Li's eyes, they are the starting point of infinite creativity and deliciousness.

"It seems that we have to take a more people-friendly approach, but this is also a good thing, so that more people can taste the delicious seafood."

Jiang Li raised a confident smile at the corner of his mouth, and already had a preliminary idea in his mind.

After the recording was over, they returned to the homestay provided by the program crew.

The five people sat in a circle and began to discuss enthusiastically how to transform these three kinds of seafood into stall dishes that would attract customers.

Lin Jiaying spoke first, she already had an idea.

"I think we can make a 'seafood barbecue' dish. Squids can be grilled on skewers, hairtail can be cut into sections and marinated for grilling, and clams can be made into garlic grilled clams. This way, it has a smoky flavor and is in line with the characteristics of seafood."

This suggestion really suits Lin Jiaying. As a Mongolian girl, she particularly loves barbecue.

"Well, barbecue is a good choice, but I think we can make it a little more sophisticated."

Jiang Li took over the conversation, his eyes sparkling with intelligence.

"We can try to combine clams with cream of mushroom soup to make a 'clam cream of mushroom soup', which not only retains the deliciousness of seafood but also is a brand new attempt."

"As for squid and hairtail, we can consider making them into 'seafood pancakes'. Cut the squid into strips, debone and dice the hairtail, mix them with the batter, fry them until golden and crispy, and pair them with special sauces. It is convenient to carry and delicious."

After hearing this, Lin Jiaying's eyes lit up and he added.

“This is a great idea! We can also prepare some small seafood platters, quickly cooking clams, squid rings, hairtail pieces, etc. and placing them on the plate with dipping sauces on the side. It is both beautiful and practical, suitable for customers who want to try new things but are afraid of trouble.”

"But clam cream mushroom soup isn't very suitable for stalls. He prefers Western food."

As a fusion chef, Zhu Xinliang also put forward his own insights.

"Maybe we can make a dish called 'fried rice cake with clams', which combines the delicious clams with the soft and sticky rice cakes. It not only satisfies the taste but also takes into account nutrition. This is also more suitable for setting up a stall."

Tian Guizhen added, her voice gentle but firm, looking at Jiang Li with a smile.

Jiang Li nodded. She indeed had not thought about this problem. It might be because she had been craving for clam cream of mushroom soup recently, and she immediately thought of it when clams were mentioned.

"I think we can use the diversity of seafood to create a 'seafood risotto', incorporating the freshness of clams, the toughness of squid, and the tenderness of hairtail into the rice, plus some vegetables and a secret sauce, so that every bite is full of happiness."

Uncle He Zhengguo smiled and patted his thigh, then said.

"Haha, you young people are full of ideas! Then I will be responsible for setting up the stall and shouting, and I will ensure that our stall will become the most lively place!"

As the discussion deepened, everyone's face was filled with excitement and anticipation for the upcoming challenges.