For this competition, the chefs of Zhongcheng Hotel prepared two dishes in advance, on which various vegetables were placed. On the side is a meat table, with some meat dishes such as beef, mutton, pork or ham, and on the side are two large water tanks, swimming with all kinds of edible fish. There is also a refrigerated cabinet, put some raw consumption, prawns or something, in short, the preparation is quite complete.

From the second the timer began, sixteen chefs rushed over the city.

There is a stack of stainless steel plates on one side of the table, and each chef takes one for quick picking.

The hotel is very well prepared, in addition to the swimming fish, there are also ready-made cut fish pieces in the ice. All kinds of ingredients have also been simply processed and placed according to portions, so that participants can take them away and use them directly.

It is said that it is not difficult to cook six dishes in 60 minutes, and the dishes are optional, and it is not difficult to put them in any restaurant, but there is one point, this is a competition, and you will be tested on your cooking skills. The first is to test your cooking level of a single dish, the color, aroma and flavor are indispensable, and the second is to test your familiarity with the dishes, how to match them to make the six dishes into a table, to complement each other.

This is especially difficult, not only to match well, but also to complement each other's tastes, if you have the ability, you should let one dish become a helper for another dish, help it improve the taste, and upgrade it to the original height. The same is true for the matching of patterns, how to make the six dishes into a beautiful picture, which is pleasing to the eye, not simply stacked.

If there is a lot of time, many chefs can do it well, but the judges only give 60 minutes, which can be imagined as difficult. It is no exaggeration to say that today's competition. It can be said to be the most difficult competition in the catering industry.

Time flies quickly, the chefs pick the dishes faster, and after three minutes, almost all the chefs have already selected the ingredients and are back on the stove to prepare the dishes. Only Bai Lu swayed slowly, as if visiting a supermarket, picking this and looking at that, and it took five minutes to choose the ingredients and go back to his stove.

In general. There is no such thing as a vegan in chef competition. Even if you make a mushroom, you will add a variety of seafood broth or broth to enhance the flavor. There's no way, if you want a dish to capture people's hearts, you really can't do without these things.

So. Sixteen chefs. Everyone chose the meat dish and went back. Including the White Road.

The guy was slow, and when he walked back to the stove, there was already a cook cooking on the fire. Bai Lu glanced at it. I couldn't help but shake my head, that man was really willing to make it, he made soup with sea cucumbers, threw a mess into a bunch, and then cooked it on a high fire, it was obvious that this pot of things could only be used for soup.

After looking at the person, and then looking at the other side, it was a coincidence that it was Zou Xiaoying, who was handling fish, and was one of the few players who used live fish as ingredients.

Bai Lu glanced at others, and then began to cook.

He was used to simplicity, and today was a rare complexity. Turn on two fires, one to boil the water and the other to boil the soup, and wash the vegetables while the water is boiling.

The ingredients he selected include lettuce, cucumbers, green onions, fish and meat, etc., and the more specific thing is that there is black rice, which is washed a little and steamed directly in the rice cooker.

In order to keep the arena quiet, there were only four examiners in the whole kitchen, except for the sixteen of them, plus five or six people, and there was a camera in each of the four corners of the kitchen.

All of them were not allowed to move or speak, but could only stand and watch. The chefs did not speak, and in the whole kitchen, there was only the sound of pots and spoons, the stabbing of vegetables into the oil pan, and the impact of kitchen knives and cutting boards.

Some judges saw that Bai Lu chose black rice to cook, and they were very curious.

But he couldn't do that, so Bai Lu tossed it according to his own ideas, steamed the rice, and took the potatoes.

He was too fond of tossing potatoes, peeling them and cutting them into small strips, carving them into a boat and soaking them in water. Shred the remaining potatoes and soak them as well.

Then process the lettuce, cut the lettuce into small pieces after removing the leaves, and carve it into the appearance of unearthed new bamboo shoots, and the tip of the bamboo shoots comes out, revealing incomparable freshness. It didn't take long for a large plate to be carved.

The next step is to cut the green onions, cut the green onions and lay them out one by one, wash off the green onion liquid, drain the water, and then stack them together and flatten and compact.

Slice the beef, thin red and red is beautiful, cut into a plate, add seasonings and marinate.

The flesh of the fish is cut into small pieces according to the texture and slightly carved, turning from large fish into small swimming fish.

Get these things done, go back to the eating table, walk around, and pick up six crab shells. It's not that I don't want to pick more, it's that there are only six big armors that have been left behind. Seeing that the number was not enough, I went to the freezer and found six frozen prawns and six clams.

Put it together in the pot and steam it, crack open the carapace, and take out the whole nail meat, whole shrimp meat, and clam meat.

At this time, the sauce is prepared, and each dish must have a sauce that suits its taste characteristics, and Shiraji stir-fried a total of three hot sauces.

By this time, it had taken thirty-five minutes for the sixteen chefs to set fire to all three stoves, and the bottom of the pot was burning with a bang.

Bai Lu is still unhurried and not in a hurry.

The black rice is steamed and set to keep warm temporarily.

Then take the fish segments and slice them, wrap the egg whites and fry them in an oil pan, fry out pieces of small yellowish carapaces, fry a plate and stop. It takes 40 minutes.

Cut large slices of beef into the pot and stir-fry with sauce, and when it is cooked, the meat is nearly yellow and black.

From the very beginning, Bailu turned on a double fire, one pot of water and the other pot with a variety of ingredients, boiling the soup to a pale white color.

Blanch the water in a pot of clear water continuously, first fumigate the paper-thin beef slices with steam, steam them until they are medium-rare, the meat color changes slightly, but it still remains bright red, and put it on an empty plate.

Then use its water to blanch cauliflower, lettuce, potato boat and other ingredients, and at this time, Bai Lu began to really cook.

Leaving the ingredients aside for a while, he ran to the place where the plates and bowls were placed, and retrieved six white plates of different shapes.

The first course is a wide plate with sautéed beef mixed with sauce and marinated and blanched lettuce on top. At this time, the lettuce is in the shape of a new bamboo shoot, and there are small green cauliflower on the side as a lining, which is very green and beautiful.

For the second course, still on a wide plate, take the rice first, put the black rice out and compact, and spread it flat on the bottom of the plate. Bai Lu chose black glutinous rice, soft and greasy, easily pressed into the bottom of the black plate, and then took the compacted and flattened green onions, cut shreds with a thin knife, but did not cut off, the bottom is still completely green, but the upper part is like a silk green silk like broken hair.

Scattered green onions are inserted into a black plate, which looks like green crops growing on the black earth.

For the third course, stir-fry the fish meat like a small swimming fish, add the sea rice, and quickly stir-fry a large plate and put it on a Changbai porcelain plate. Then boil the soup to create a white seafood soup base and pour it onto a plate. At this time, the little swimming fish and sea rice seem to be alive, some are hidden in the water, and some are floating in the soup. The fried fish is slightly yellowish, not the pure white of the fish. It is this yellowish color, when poured with white soup, that is as fresh as a real swimming fish.

In the fourth course, the thin slices of meat steamed until medium-rare are picked up with chopsticks, and the shapes of various flowers are easily sandwiched, and they are scattered in the plate with green leaves.

For the fifth course, take the white soup base boiled with the soup stock, add the shredded potatoes, and cook until boiling. Take a long, largest, longest and deepest white plate, first remove the shredded potatoes and put them at the bottom of the plate, then cover them with white soup, and after the soup covers the shredded potatoes, put the boiled potato strips on the soup noodles.

Because the bottom of the plate is not deep, and there is shredded potatoes underneath, this small boat is floating on the water.

In the sixth course, six pieces of crab shell meat, six pieces of prawn meat, and six pieces of clam meat are served in a shell-shaped fish wrapped in egg whites and fried.

According to the size of the fish, different white meat is packed separately, like abalone, a piece of meat in a shell, scattered in a white porcelain plate, and then roasted with seafood sauce, gently poured on each piece of meat, so far, six dishes are prepared.

After finishing the dish with so much effort, only part of the work was done, Bai Lu made a request: "I want a white tablecloth and a square table." ”

From the beginning of cooking to the present, in this room, he is the first to speak. The judges looked at each other and agreed to his request, and two minutes later, a waiter brought in a long movable table and a tablecloth as white as paper.

Spreading the tablecloth on the table, Bai Lu took the dishes he had prepared and laid them out on a plate. When it is set up, I will look at it, where is it still a dish? It is clearly an elegant painting.

The plates selected by Bai Lu are all white, the same color as the tablecloth. The soup base is light white, and when placed on a white plate, there is a white color on top of the white, as if there is a white mist on the clouds.

Set up six plates of different sizes and shapes in order, push the table to the judges: "I'm done." ”

With him moving, the judges also began to move, gathered to see, and at a glance, they all sighed, it was really very beautiful, elegant and clear, and very meaningful.

In the middle of the long table is the largest and longest rectangular deep plate, and in the middle of the plate is white soup. To put it simply, it is shredded potato soup, but the soup is added with ingredients and no oil is added, otherwise how can it be boiled white?

The long plate slanted slanted, and the soup flowed southeast like a great river from the northwest, and a small boat rested in the middle of the plate, untended, parked in the water near the shore, and a few coriander leaves fell here and there on the side of the plate, like weeds by the river.

According to the drawing, this dish, and strictly speaking, this soup is the diagonal line in the composition, and it is the most important part of the whole table.

On top of this soup is still a dish with a white soup base, the same white long porcelain plate, slightly smaller and slightly thinner, and in the plate is the swimming fish and shrimp poured out of the soup, which are actually carved out of small fish meat and small shrimp.

The long plate is also placed obliquely, and the color of the soup is slightly lighter, because it is also placed obliquely, giving people the feeling that it is flowing down the same river, from fine to coarse, from small to large, from stream to big river, and on the base of this soup, there are several round leaves scattered and floating, as if they are lotus leaves by the river, with their embellishment, the swimming fish in the soup are more like alive. (To be continued......)