Seeing this, Nie Ling'er couldn't help but give him a thumbs up, and Dog Zhuzi smiled.

Clean the treated pigeons and then stuff them into the bird's nest soaked by Li Zhiqiu from the open position. The bird's nest itself has no taste, while the pigeon meat is the most delicious among the birds. The combination of the two can achieve a perfection.

The balance.

After stuffing the bird's nest in the pigeon's body, it uses edible rattan silk to sew the openings, and then blanch them in a boiling water pot. The inner air will be affected by the principle of heat expansion and contraction, and the pigeon's belly will bulge. Li Zhiqiu took a bamboo stick to it.

I took a few small holes to deflate, so I could prevent the pigeon's belly from exploding.

Ten diners who were reviewing had to make ten soups and deal with ten pigeons.

After blanching all the pigeons, put them in small soup cups, then add shredded ginger and wolfberry, a small piece of yellow sugar to improve freshness, and finally pour in the delicious and rich broth that was hung in advance, and cover the top of the cup.

Take the pot and sit in the cage, put all ten soup cups into the cage and steam it. The whole process takes one hour, that is, two hours, and then let the pigeons, bird's nest and broth be fully integrated to make the taste reach its peak.
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"For example, the soup is in the cage!"

Li Zhiqiu said that at this time, the two most time-consuming dishes had already been cooked, one was braised and the other was steamed. The finishing work of these two dishes was Li Zhiqiu!

As time moved, the weather gradually became hotter, and the twelve stoves on site fired at the same time, making the temperature even more unbearable. Even the onlookers couldn't help but sweat.

"It's too hot, can they stand it?"

"I can't bear it anymore. It's about noon. Isn't it still an oven?"

"But the heat is hot, the fragrance is really fragrant."

The audience couldn't help but worry that these chefs should stop heatstroke, but even so, no one was distracted by all the chefs participating in the competition. They seemed to be used to the smoke and fire in the kitchen on weekdays and had already adapted.

Cooked in high temperature.

Soon, Nie Ling'er completed the production of [Honey Sauce Glutinous Rice Root] alone, and then put it in an ice bucket made of special materials. The ice bucket can maintain a constant temperature. Even in such a hot weather, the ice

The melting speed of the cubes is also extremely slow. As an appetizing cold dish, this dish has a cold texture after iced and can make the taste of the dish a higher level.

In the bucket next to it is the main ingredient for the next dish, a fresh Wuchang fish. This [steamed Wuchang fish] is one of the top ten famous dishes in China and the most representative famous dish in Hubei.

Since ancient times, Wuchang fish has been famous for its fat and delicious meat.

The Tang Dynasty poet Cen Shen once praised the poem with a poem [I remember the fish in Wuchang from autumn, but my dream soul is only on Baling Road].

The poet Su Shi of the Song Dynasty also said, "The Yangtze River surrounds the rays and knows the beauty of fish, and the bamboos are connected to the mountains and the fragrance of bamboo shoots].

Wuchang fish is made with various methods, such as braised oil, mesh clothes, slippery clothes, etc., and the steaming method is the most unique. It is made of mushrooms, winter bamboo shoots and pepper shreds, and seasoned with chicken soup. The fish in the vegetable is complete in shape, white and bright in color, and crystal clear.

Like jade. The fish skin is black, the fish meat is white, the pepper shreds are green and red, the color is simple and gorgeous, the meat is delicious, and the soup is clear. When used with shredded ginger sesame oil to enhance the taste, it is even more fragrant.

During the second trial, Nie Ling'er selected two of the top ten famous Chinese dishes. In addition to [Steamed Wuchang Fish], the other dish is the well-known and well-known [Mapo Tofu] in later generations!

This famous Sichuan dish is well-known in later generations, but few people know that it is one of the top ten famous dishes in China, because if the authentic [Mapo Tofu] is cooked deliciously, it is definitely the top delicacy in the world.

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And this dish is also one of Nie Linger's signature dishes.

However, at this time, Nie Ling'er's team slowed down the speed of her hands, did not rush to deal with the live fish, nor did they make [Mapo Tofu], because they had to ensure that every hot dish was served on the table.

The highest value of its taste, especially [Mapo Tofu], hot mouth is an important factor, because the temperature determines the numbness and spicyness. The hotter it becomes, the more numbness it becomes, and the hotter it becomes, the more spicy it becomes.

So they have to wait quietly for the two dishes that have been cooked to complete.

Soon, a team had already sounded the gong to pass on the dishes.

The order of serving is naturally cold dishes first, then hot dishes, and finally soup.

The fragrance of the scene has been around for a long time, and everyone has already opened their index fingers when they smell it. Now someone has finally passed the dishes, and diners have picked up their chopsticks, obviously they have been waiting for it for a long time.

The first dish in the second try was the cold dish [Karam Chili Heart], which is the most traditional cold dish, which is cold!

This dish is a well-known cold dish for people in Dazhao, and it is available in almost every restaurant. Not only this dish, but most of the dishes made by the contestants are dishes that are traceable to the trail in Dazhao.

"The vegetable heart is crisp and refreshing, and the seasoning is simple, which is pretty good."

"This dish uses simple ingredients, and most of the finished products are similar. I think it's just right."

"It's really not that eye-catching, but as an appetizing cold cut, this dish is indeed a good choice."

Diners made comments, basically maintaining a more rational mindset, and considering the positioning and complexity of the dishes from multiple aspects to make a more fair and pertinent assessment.

Some people kept ringing the gongs, and exquisite dishes were brought to the diners. The diners sometimes shook their heads and expressed disappointment, sometimes nodding to affirmation, and communicated with each other from time to time, which also gave every contestant the heart.

Score.

The foie gras has been made long ago and is now put in an ice bucket aside to let its temperature drop quickly.

"There is still a quarter of an hour left in the soup, and you can steam fish!" Li Zhiqiu said.

Several people nodded after hearing this, and then they heard a commotion at the scene. It was Liu Yan who started selling food!

Subconsciously, everyone looked over and saw that the first cold dish was made of white radish as the main ingredients. It was bright in color. Under the refraction of the sun, there was a layer of obvious oil on the surface of the radish meat, which was particularly attractive.

There are only a few red pepper rings as embellishments on it. The whole dish looks quite simple and refined, but Nie Ling'er knows that the seasoning inside is all on the layer of oil on the surface of the radish.

It was really a bit capable. After tasting several diners, they nodded in surprise.

Not only this dish, but also the diners were very satisfied with the dishes that Liu Yan had after, especially the dish that Nie Linger recognized at first [Purchase Mountain River] that she had made, which was the most amazing.

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These are the five dishes with the highest satisfaction that can be seen from the expressions and reactions of diners so far. If nothing unexpected happens, once Liu Yan comes out, the chef who served the dishes in front will basically be eliminated!
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Chapter completed!