Jiang Yichen followed his belly to the backstage and met chef Zhao Hongsheng.

When we returned to the seats in the hall, we saw that all the players in the second half had already appeared, carefully debugging and inspecting facilities, utensils, washing hands, cleaning chopping boards, and making final preparations.

Unlike the first half, this time, Jiang Yichen and the other two were more interested in watching the game because they had a target of attention. They all wanted to see how capable Master Zhao was and whether he could enter the semi-finals.

According to convention, the host introduced the players on the field to the audience one by one, and then announced that the competition officially began.

Master Zhao and his two assistants are on the No. 2 TV station, and his personal number is No. 32. Today's selected entries are a cold-spoke "Lotus Pond Moonlight" and a hot dish "Hiva Shrimp Ball", which must be completed within one and a half hours.

The cold platter has a long history and is known as "welcome dishes" and "facade dishes". It focuses on setting off the theme of the banquet and improving the quality and grade of the banquet. It is a culinary art that combines deliciousness and appreciation, and it is also a project that can best exert the chef's imagination and aesthetic taste.

The large LCD screen on one side of the stage clearly shows this cold-spoke "Moonlight in the Lotus Pond". It uses ordinary ingredients, broccoli, carrot, cucumber, onion, heart beauty, watermelon peel, etc., but it is a dish that is very particular about knife skills and ￡◇ plastic arts.

Under the camera, a bright green cucumber with thorns on the top of the flower was thrown onto the chopping board. Master Zhao held his knife in his hand, and the blade was at a 45-degree angle with the melon body, pinching his head and tail. Then the blade trembled slightly, and "Doduoduo" was like a fierce drum beat, and thin slices of cucumber stacked out, with neat thickness, as if measured by a steel ruler.

Swish, sweep the kitchen knife, and leave the chopped melon slices. Put them in the plate and set aside.

Then there are carrots, almost the same as they were done.

At some point, the kitchen knife in his hand was replaced with a carving knife. He cut the two peeled onions several times, and then turned the side one after another, in just a few seconds. A few crystal petals appeared, like magic.

The audience was so excited that they received warm applause from this.

"Haha, this Chef Zhao has some tricks." Ma Detao praised.

"Nonsense, it's all the quarterfinals, who can get on this stage in a short time?" Tuo Yuan felt that it was natural for the player to perform like this.

In a short period of time, Master Zhao changed several kinds of knives and used various techniques such as cutting, slice, chopping, rolling, slapping, and sweeping one after another. He was proficient and exquisite in the movements. He completed it in one go.

The male and female hosts stood aside to comment so that the audience could have a better understanding of the art of cold-pin.

At this time, an assistant took over and subsequently processed the ingredients of loose flakes, blanched, spliced, and arranged them into a picture according to the predetermined plan.

Master Zhao changed his position and began to cook the hot dish "Hydropic shrimp balls".

Another assistant has removed the shells of a plate of green shrimp, picked out the mud line, marinated the back of the cutter, and cooked wine. The ingredients such as shredded ginger, green and red peppers, green onion slices are prepared.

Ignite the gas stove and fill the oil in the pan.

When the wok is hot, Master Zhao first sprinkle the shredded ginger and scallion slices into the fragrant aroma, then add the green and red peppers and stir-fry them quickly, and then pour in the pickled shrimp.

"Si..." stirred up a white mist.

Master Zhao held the handle of the pot in his left hand, shook his wrist and squished it upwards. Swish, the shrimps, side dishes and other dishes in the pot rose into the air together and fell down in an instant.

Off the stage, Jiang Yichen watched this scene with all his attention. In his eyes, the smooth approach of Chef Zhao seemed not to be cooking, but rather to direct a symphonic melody with a baton.

After several reciprocations, the shrimps have shrunk into balls. Add salt, sugar, chicken powder and other seasonings, stir-fry, then pour a circle of red wine and put it on a plate.

I saw golden shrimp balls gathered in the center in the large blue and white porcelain plate, and red and green pepper segments were distributed in bulk on the outside. The colors were bright, the overall shape was beautiful and the layers were clear, just like a handicraft. Although I didn’t know how the taste was, this look alone was enough to make people salivate.

"Damn, I'm greedy. It's better to be a judge." Ma Detao was really envious and jealous of the privileged judges at this time.

My stomach was round and swallowed, and my hands were stroking my chin without saying a word. I think the same was true.

The hibiscus shrimp balls were successfully cooked, and the cold platter on the other side of the "Lotus Pond Moonlight" was approaching the end, as if a meticulous flower and bird painting was slowly unfolding.

At this time, the host interviewed a senior commentator on the judges' seat. This person gave a high evaluation of the work: ingenious conception, natural and appropriate selection of ingredients, vivid and vivid composition and vivid artistic conception.

"Chenzi, why don't we just find a way to dig this person over." Ma Detao was impressed by Chef Zhao's wonderful performance on the stage, and turned around and whispered to make suggestions.

If a seafood restaurant in preparation wants to gain a foothold in the high-end catering industry, in addition to excellent ingredients, a skilled chef is also an indispensable element.

Jiang Yichen did not ask for permission, but just turned his inquiring eyes to his belly.

"I guess it's a big restaurant. Jinjiang Fishing Port is a big restaurant. It's a good job and it's not very close to us. How can it be so easy to poach?" My belly round shook his head, rejecting the brothers' inappropriate thoughts.

Ma Detao sighed in disappointment and leaned on the back of the chair.

"Here, do you see that fat man over there is Boss Cui from Jinjiang Fishing Port." After a moment, his belly was round and his head was thrust on the right side of the seat.

Jiang Yichen looked around and saw a short and fat man in a black suit sitting there. There was nothing else. The most obvious feature was that his chin was very wide and there were several layers of stacked. He should not be too old, and he would probably be around forty.

Jiang Yichen looked at the short and fat boss Cui and felt thoughtful.

The four groups of contestants on the stage completed the work within the specified time, and the key scoring stage was entered.

The Etiquette Miss brought all eight dishes to the judges' seats in turn, and the nine judges began to take turns to taste and score.

The competition rules are to evaluate six items: color, fragrance, taste, shape, meaning and nutrition. Each item has a full score of ten, and the ranking is determined by the total score.

Moreover, for each dish, there are strict and specific requirements, from raw material processing, operation process, hygiene and safety, to knife skills, taste and texture, craftsmanship and heat, shape and color, creativity and practicality.

The judges made brief comments while tasting the dishes in small mouths, pointing out the advantages, characteristics and shortcomings of each dish.

About thirty minutes have passed, and the rating session has ended.

The male and female hosts got the competition report card from the judges and returned to the stage.

The audience was quiet and everyone was waiting.

The host first thanked a list of sponsors as usual, and then read out the results of the competition.

"The No. 19 player, Fuxinglou representative Liu Kangcheng and Master Liu, the final total score was 54 points."

"Player No. 23, representative of Taoyuan Xiaozhu Restaurant, Master Guo Haitao, the final total score is 53 points."

"Player No. 47, Huanglong Seafood City representative Zhang Yunfeng and Master Zhang, the final total score was 56 points."

"The No. 32 player, the representative of Jinjiang Fishing Port Restaurant, Master Zhao Hongsheng and Zhao, the final total score was 56 points."

Hugh, the audience burst into applause, mixed with whistles and cheers.

According to the rules, players with the total score of the top four in this game will enter the next round of the semi-finals. Chef Zhao is on the list.

"Okay, Master Zhao, it's a good look!"

With a round belly, Ma Detao and Jiang Yichen stood up from their seats and applauded to express their sincere congratulations to Chef Zhao.

Zhao Hongsheng smiled and waved to greet him.

His fat boss was also very excited. He stood up and clenched his fists and waved them hard in the air.

Next, the notary officer read out the notarization statement to prove that the competition process is fair and just, and the results are real and effective.

Finally, the host announced that today's game ended. The semi-finals will be held on time at 8 o'clock in the evening two days later, and the scoring elimination system will still be adopted. The top two of them will enter the championship and runner-up finals. Everyone is welcome to come and watch and cheer for the contestants.

In addition, there will be a competition for the ordering teacher tomorrow morning in this venue, which is also exciting and welcome everyone.

Ten minutes later, Jiang Yichen and the other two left the venue with the abortion. It was already evening. The stomach was full of greed and the stomach was greedy and protested happily. Boss Jiang had no choice but to treat the guests to comfort him and go to Dingxiang Garden to greet him. Of course, the employee canteen cannot be used to make excuses.

Ma Detao agreed with this proposal and even yelled to let the kitchen produce the "pastoral and rural" fine series, especially the fancy chicken kebab, which must be enough.

In order to avoid arousing public anger, Jiang Yichen had to agree. However, he stated that the fine series can only be matched with part of it, and it is impossible to have enough. The reason is very simple. Any good thing in the world is worthy of savoring it carefully and savoring it. It is not used to eat nonsense. It is called waste of natural resources. Only uneducated local nouveau riche will do it like that.

Tuzuiyuan and Ma Detao both despised Boss Jiang's stingy behavior, but the decision was finally there, so they had to give it up.

The two cars left the parking lot, one in front and the other behind, headed towards the Dingxiangyuan Main Store.

"Hey, if you want to say that the masters in the cook are all concentrated here. Those outside are far behind."

In the carriage, Ma Detao held the steering wheel and looked forward. When he recalled the game just now, he couldn't help but sigh. Even if the chefs on the stage were able to pull up two of them with their eyes closed, they could lift the seafood restaurant up.

"Those people are the big masters of the major restaurants and restaurants in the city. How can they be bad? Forget it, don't think so much. Everything is difficult at the beginning. When our restaurants become famous in the future, what kind of chef can't be found?"

Jiang Yichen in the passenger seat shook his head gently. Under the current circumstances, his attraction must be very limited, and he should not expect too much.

Ma Detao actually understood in his heart, so he focused on driving and stopped mentioning this matter. (To be continued...)

...
Chapter completed!