After everyone met, they had a meal first, and they had already begun to discuss cooperation at the dinner table.

In the evening of this day, Mo Ning, as the chairman of the college, called Cai Youyou, Mo Xun, Wang Fatzi and Hua Xi together.

"Don't forget, you are not only the elite of the culinary industry, but also the students of the East Star Alliance Huaxia Food Academy. Next, let's talk about the final exam of this semester. ”

Hearing this, Hua Xi glanced at Cai Youyou and subconsciously patted her heart.

Fortunately, she sensed that the final exam was coming, and in her spare time, she hugged the thigh of the school bully Cai Youyou, and would always join her at night to make up for her homework in the temporary headquarters building of the Dark Pavilion.

The final exam or anything is not a problem for her.

The four of them completed the final exam papers under the supervision of the invigilator Mo Ning.

After Mo Ning read it, he expressed his satisfaction: "You have done a good job, it seems that you have not fallen behind in your homework during this time." Early tomorrow morning, the practical exam will be required. Although I know that with your level, you will have no problem cooking any dish, but please be careful with your preparation. ”

Early the next morning, the final exam for the practical part officially began.

Like every exam, it is required to cook two dishes, one meat and one vegetarian.

The prescribed ingredient for vegetarian dishes is tomatoes.

Over there, the cooking is a tomato soup.

She deliberately chose high-ripe tomatoes and some medium-sized potatoes as the main ingredient.

Draw a cross pattern on the top of the tomato, add boiling water for about 15 seconds, and remove the skin easily after removal. The purpose of peeling is to give the tomato chowder a smooth texture.

Then, finely chop the garlic and onion, and cut the potatoes and tomatoes into small pieces.

Put a piece of butter in the pan, melt the butter, add the minced garlic and stir-fry until fragrant. Add the chopped onion and stir-fry until fragrant, until soft. Add the potato wedges and stir-fry.

Add the chopped tomatoes and stir-fry. Stir-fry for a few moments, then add a spoonful of tomato paste and stir well. Add water to cover all the ingredients, bring to a boil over high heat, and then simmer over low heat, and the potatoes can be easily poked and cooked.

After cooling the ingredients slightly, stir with a hand-held simple blender to break the ingredients.

Heat the soup on the stove and stir in the whipping cream. Add sugar, black pepper and salt to taste, and finish with some sage and basil powder on top and you're done.

This dish is characterized by a creamy aroma, slightly acidic appetizer, and a smooth taste.

On Wang Fatzi's side, he cooked a creative version of tomato scrambled eggs.

He beats the fresh eggs, adds a little salt, hangs them into egg skins, then cuts the egg skins into thin strips, puts the tomatoes whole into the pan, fry them until the surface is wrinkled, pours in the egg skins and stir-fry a few times, quickly adds a little salt, sugar, soy sauce and balsamic vinegar to taste, stir-fry the ingredients in the pot evenly, and this creative version of the tomato scrambled eggs is done.

In this dish, eggs with hanging skin taste more chewy and taste better than ordinary tomato scrambled eggs.

Coupled with the unique sweet and sour taste of the cherry tomatoes, this creative dish becomes full of flavor and unforgettable.

Mo Xun cooked a dish of tomato cauliflower.

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