gourmet restaurant

Chapter 371 The Fourth Round of Qualifiers Begins

The fourth qualifying match officially started today.

To everyone's surprise, many people came to watch the battle today.I don't know what's going on, but the tickets sold out quickly.Nuoda's venue was almost full of people.

This was unimaginable in the first three rounds.

After all, there were only a few spectators in the first three rounds.

Jiang Yang played on the first day, and Chen Cuyi was also on the first day with him.

The top five, total score No.1 and No.2 met in the same game, and it was a predictable battle.

In the audience, Jiang Yang hadn't come on stage yet, and the person beside him was Chen Cuyi.

"I will do my best!" Chen Cuyi said.

"Me too!" Jiang Yang knew that this was Chen Cuyi's challenge, so he accepted it without fear.

"Don't let me down!" Chen Cuyi whispered.

"You too, don't let me down!" Jiang Yang was not to be outdone.

After all, neither of them spoke anymore.

"Welcome to the fourth round of qualifiers!" Zuo Jie shouted while holding the microphone.

There was an instant burst of cheers from the audience.

"Okay, let's not talk nonsense, let's invite today's participating chefs!" Zuo Jie said.

"Chen Sanxin, Liu Hongfu..." Zuo Jie read the names one by one.Every time a name is read, there will be a burst of cheers, but the cheers may be big or small.

This is also one of the differences between the fourth round of the competition and the first three rounds. In the first three rounds, the number of the stove where it is located is used instead of the name.

The level of chefs who can enter the fourth round will not be bad.Even the level of most chefs is actually about the same, and the level of scores depends on performance.

"Chen Cuyi!" Zuo Jie shouted loudly.

"Ah! Chen Cuyi! Chen Cuyi!" A burst of cheers rang out, loud enough to overwhelm all the people in front.

Chen Cuyi stood up and said, "I'll go up first. See you on the field!"

"See you on the field!" Jiang Yang said with a smile.

Chen Cuyi greeted the cheers and walked onto the stage.

Zuo Jie continued talking, but the cheers from the chefs behind were much smaller.

"Jiang Yang!" Zuo Jie shouted.

"Jiangyang! Jiangyang! Jiangyang!" There was another burst of loud cheers, slightly higher than Chen Cuyi's.

Jiang Yang also greeted the cheers and walked onto the stage.

After Zuo Jie read all the names of the remaining chefs, he said: "The fourth round of qualifiers, now... officially begins!"

Meng Wanqiu sat in the auditorium, clenched her fist and waved it around.

"Come on!" Meng Wanqiu whispered.

Jiang Yang stood on his stove, looked at the ingredients in front of him, closed his eyes, and took a deep breath.

As he and Chen Cuyi said, he will go all out.

Adjusting his mental state to the best state, Jiang Yang suddenly opened his eyes!

At this moment, there is nothing else in his eyes, only ingredients and kitchen utensils, and it seems that cooking is the only thing left in his world.

Chen Cuyi was also like Jiang Yang, with a focused expression, as if the only thing in life was cooking.

This is a state of extraordinary concentration, which can only be entered if one puts all one's mind on cooking.

In such a state, you can fully display your cooking skills.

The two did not meet their eyes, but there seemed to be an invisible wind blowing between them.

This is a pain for the other chefs, Jiang Yang and Chen Cuyi put too much pressure on them!The two of them are like two big mountains, lying in front of them.

The strong have their own aura, which may not be displayed at ordinary times, but when they enter the state of concentration, this aura is exuded.

It was an invisible confrontation between two people, but it affected other people.

On the whole stage, Jiang Yang and Chen Cuyi seemed to be the two centers of the stage, and the rest seemed to be the foil.

The rest of the chefs couldn't help laughing bitterly, this is really...

Jiang Yang and Chen Cuyi concentrated on processing the ingredients with smooth techniques, like a mushroom, and they were processed even if they could see clearly.

Not to mention anything else, just the way the two of them handle the ingredients is quite interesting.

If every chef is at this level, maybe this cooking competition is also very interesting.Many audience members in the auditorium thought of it at the same time.

But this is just the qualifiers, think about it, the national competition is worth looking forward to!
What Jiang Yang cooked was a modified version of his own dish.He once cooked a fish and meat dish in clear soup when he was taking the first-level chef exam. At that time, the soup was similar to that of boiled cabbage.Later, he changed the soup to mushroom soup, which was used in the competition with Ren Bao'e.

What Jiang Yang cooks today is different.

He plans to use crucian carp soup as the base and add some fungi to make the soup taste.

There should be vegetables in the soup, just like cabbage in boiling water.

The choice of dishes in the soup is very important. If the choice is good, it can complement the soup and make it more perfect.If the choice is not good, it may ruin a pot of soup, and in the end it is better not to let it go.

Chen Cuyi's ingredients are very simple, an old hen!And it's a live hen!
The chicken is a three-yellow chicken, and the local ones in Rongcheng are three-yellow chickens, but black-bone chickens are rare.

Chen Cuyi slaughtered on-site to ensure the freshest ingredients.

The process is proficient, and it can be seen that this is not the first time Chen Cuyi has done this.

The chicken blood is caught in a bowl of salt water and set aside to allow it to coagulate.After it solidifies, it will be full of chicken blood.

The chicken blood is too tender and easy to fall apart, and the taste is not good if it is too old.

Therefore, the ratio of water to blood is very important. You must know how much blood a chicken can bleed, so as to control the ratio of water.

Chen Cuyi killed the chicken, removed its feathers, and removed its internal organs. After doing one set, it was not messy at all.

Here, the crucian carp was deboned, the bones were separated from the flesh, and Jiang Yang put the fish bones alone in the pot to boil, but he kept the fish meat for other purposes.

Chen Cuyi butchered the chicken into large pieces, leaving two chicken legs alone, and put the rest into the pot to boil.

The soup for both of them started to boil, and during the cooking process, the two of them were not idle.

Continue to process other ingredients.

Jiangyang started to process grass carp for another day. Crucian carp is thin, and it is difficult to cook it alone.Grass carp is different. The meat on both sides of the back of grass carp is very thick and can be sliced ​​separately.

The fish flower that Jiangyang made before is the meat on both sides of the grass carp.

The use of grass carp meat in this way is not original to Jiangyang.For example, the pinecone in Sichuan cuisine is made by cutting off the meat on both sides of the back of the grass carp and changing it with a knife.

The head of grass carp was also boiled in crucian carp soup by Jiang Yang.

The fresh flavor of the fish is boiled out, and then fungi are added to enhance the taste.

There should not be too many fungi, especially fungi with a unique taste like shiitake mushrooms, even less.Otherwise, it is easy to take away the main flavor of the soup, and it will not be delicious in the end.

The two concentrated on cooking the dishes, and the other chefs gradually got rid of the influence of the two and began to cook normally.

Since the theme of this round of competition is soup, it can be seen that a white mist is transpiring in all the competition fields.

The aroma of the soup radiated farther than the usual aroma, and the audience could already smell the aroma faintly before the dishes were cooked.

(End of this chapter)