But I have to say that the skills of aging are still very solid, and thanks to the solid basic skills of aging, many people who pay attention to aging because of their appearance can't help but shine.

Naturally, those who can be invited here as guests and judges are all insiders. Even if they are not chefs, their work must be related to food, so they can see at a glance that the methods and methods of aging fish are very good.

of proficiency.

And the knife work looks pleasing to the eye.

He doesn't look as calm and sophisticated as he should be at this age, but rather like a master who has been in this business for many years.

Of course, it's not surprising that they think so. It's because Chen Nian has been in the dream world for too long and has tried all kinds of dishes.

Therefore, for many things, he has either not started yet, or he will be able to master them quickly after getting started.

After aging the fish meat and removing excess blood, the fish meat is soaked in cold water.

Cold water can make the fish meat firmer, and it can also continue to suck out the blood hidden in the gaps in the fish meat. You can use this time to age and process the crabs again.

The crabs here are all spit out sand in the water, so there is no need to consider these aspects. Moreover, when Chen Nian was processing the fish meat, the crabs had already been steamed in the pot.

So it is almost ready to be steamed at this time.

Crab meat is composed of crab meat and crab roe, and it needs to be steamed before cooking, otherwise the soup will become turbid.

Although Chen Nian is from Sichuan and has never eaten crabs many times since he was a child, it is not that difficult to handle crab meat well. As long as the tools are in place and there is a knowledgeable person to teach him, it is very easy.

You can learn it quickly.

Therefore, Chen spent more than ten minutes carefully dismantling these crabs, and placed each part separately and neatly stacked there, which looked very pleasing to the eye.

But this is also some old tricks. After all, the different parts of crab meat and crab roe are neatly arranged in different categories. Who wouldn’t feel happy physically and mentally?

Sure enough, among the dozen or so chefs, this aging operation quickly attracted the attention of the judges.

"What is he going to do?"

"Crabs and white fish were used... It's hard to say. It might be some innovative dish..."

“I didn’t expect that such a dark horse would emerge from this competition!”

The judges were talking a lot. They didn't see the aged mutton. The mutton also needs to be soaked in the basin, but they can't see it from their angle. Although the camera can run around the venue, it still needs to be soaked in the basin.

Don't focus on staying in one place.

Moreover, their competition this time was only for communication, so it would not be broadcast publicly. Even if they wanted to watch it, they would have to run aside and look at the fixed cameras pointed at each of their kitchen stations.

But now the game has just started, and they are too lazy to run over and watch.

"I heard that his knife skills are quite good, and the Wensi tofu he makes is very fine. Even compared with Xiao Huang and Lao Fang's son, it is slightly better."

"The evaluation is so high?" another person said in surprise.

"I have watched his videos before, and I have also seen the Wensi tofu he made. Judging from the thickness of the tofu, he is definitely not a novice in cooking. Cutting Wensi tofu requires not only talent, but also full experience."

"If it's what you say, then I'll have to take a good look at this kid."

So soon many people turned their attention here, including some chefs participating in the competition.

However, Chen Nian didn't have time to take care of this. He had just finished dismantling all the crabs and was about to start cooking now.

Pour oil into the pan and when the oil starts to get hot, add the fish into it.

After one side was set, he carefully turned it over again.

Make sure both sides of the fish are evenly heated and in the same state.

After frying the fish, place it on a plate aside and set aside.

Then he took out the previous mutton and started to cut it into thin slices. At this time, the sharp-eyed people at the judges' table could already see what Chen Nian was planning to do.

"He wants to make fish and mutton?"

As the first guess came out, other people also cast their gazes over, and then nodded: "Yes, it seems that he is going to make fresh fish and mutton. He actually wants to make this dish... Then the crab meat from before should be

That’s what he uses to enhance the flavor!”

"But I never expected that he would use Huaibai fish to make this dish. You must know that although Huaibai fish is delicious, it has a lot of spines. If it is not cooked well, all the spines will enter the soup, no matter how it tastes.

, then he will definitely not be among the top few, I have to say he is very bold!"

"Yes, most chefs will use mandarin fish or seabass to make this dish, because these two fish have fewer bones and are very delicious, but he used white fish obviously taking into account the nature of this competition.

, and as a foreign chef, it’s amazing to think of this step!”

"Completely agree! I watched him a few times when he was handling the fish just now. His technique was very neat, and he also chose to use crabmeal to make the soup. Obviously this should be his innovation. If this dish can be done well

, I think it can at least be ranked in the top five."

The judges guessed most of Chen Nian's thoughts in this short moment and gave him high praise.

But even if they guessed Chen Nian's current plan, all they could predict was that in the best case Chen Nian would get into the top five.

However, Chen Nian knew that he still had a trump card that he had not yet used.

When the fish and mutton were put into the soup pot for cooking, Chen Nian did not watch from the side. Instead, he turned to the other side, where there was a small basket.

"What is that?" Suddenly one of the judges looked at this side with sharp eyes, and a question attracted the attention of the others.

"What a troublesome boy! He doesn't let us see other people, and we don't know what tricks he is going to do."

As he spoke, he also looked intently at the aged ingredients in the basket. Since they were a little far away, they never saw clearly what was inside.

But seeing Chen Nian put the ingredients directly into the pot after some simple processing, it was only then that Chen Nian began to look around with confidence.

Only by knowing yourself and the enemy can you win every battle, although now you have no way out, and even if you know what others are going to cook, you can't specifically target them.

But Chen Nian came here not only to compete, he also wanted to learn.

He first looked at the young man who had helped him catch fish before, because the young man had also caught a white fish before him.

But looking at the appliances and ingredients placed on the opponent's table, it is obviously not the same as what it is made.

I saw that the other party had already killed the fish at this time, but unlike himself, the other party cut the fish directly and took it in the middle section.

Du Tsai wiped it carefully.

Then put it in the bowl on the side and start marinating. The color of the sauce inside does not look like soy sauce because some brown aging does not look like rice wine, but there are some particulate matter, aged, aged, aged, and aged.

I don't know what it is.

But seeing the other party neatly put those sauce on the around the fish, put some water, and the mushrooms and bamboo shoots were covered with the lid and quietly let it marinate inside.

"There is something." Although the old can probably guess that the other party may still be used to fry or fry, it is not a big deal to think of this step, because he doesn't know the sauce prepared by the other party at all.

The formula of juice.

If it is not surprising, it is the most important thing in this dish.

In the end, the old age put his attention elsewhere. In other chefs, there were lion heads, some squirrel catfish, and some were dealing with ingredients.

vegetable.

But everyone is very creative, such as the young chef who is a squirrel cinnamon fish ...

The ordinary squirrel cuts the epidermis of the catfish into the shape of the diamond, and then takes out the head and fins and the fins behind it. After the starch fry it, it will be placed and poured sauce.

But this chef did not make the same. He took the two slices of fish on the left and right of the fish, and one of them cut a small diamond shape on it.

Then I do n’t know what I wipes on it. I gently hold it with my hands to make it turning into a rolling shape, and even rolled the end of the end and put it in the oil pan. After a while, I actually set it directly.

And this part looks a bit like the tail of squirrels.

The remaining part was made by him, and the pectoral fins were made into ears.

The eyes of the eyes have two more small dark spots that do not know what are made.

It looks lively, and I do n’t know how much the squirrel catfish I have done in the store before. Although the old age did not taste the taste, it should be called a squirrel catfish.

But what made him unexpected was that the other party did not finish here, but took another one to continue to handle according to the previous steps.

It took a lot of effort to make a little bit more than the one who was just now.

In the end, the old man saw the other party that was poured on two squirrels, one was cash yellow, and the other was tomato red.

Two squirrels were next to each other, like a pair of squirrel brothers out to pick pines, but they were afraid of encountering the kind of rivals who shook their heads and swayed their heads.

"Sure enough, it’ s a capable person, and this is no longer cooking.

In the process, Chen Ling even took the time to look at the wonderful witch sitting in the guest seat. She has been sitting there for more than two hours.

What is recorded on a small book, but after all, it is a girl, and this time the probability is still on local satellite TV, so she did not show too much.

This made the old age laugh secretly in his heart.

After a while, someone was done one after another. As they raised the bell, those dishes that were exquisitely set were also brought to the jury.

However, because the old side is still worse, he can only look at what others do first, and by the way, the judges have exposed the expression of other people's dishes.

In terms of understanding the customer's expression, aging confidence is more stronger than most chefs present, because according to the data, most of them are from high -end restaurants or hotels, and there are few opportunities to be able to get in touch with guests at close range.

Even if you occasionally go out and ask how the guest tastes, but many people do n’t say anything in front of the chef, even if they are a little bit unwilling, they have to be over and over.

And even if the guests say, they can't see the first reaction of the guest when the food is at the entrance.

In contrast, the aging is not the same. He can see all the guests in the kitchen every day. When they eat every dish, they look at it in their eyes.
To be continued...