Yan Ruyu finally couldn't hold back any longer, and burst out laughing.

It was obviously a different face, but both men saw a familiar smile.

The meal was quite cheerful, and nothing else happened except for a few cooks around who whispered that it was bribing the judges or something.

The afternoon competition continued, and after a morning of preparation, those shark fin abalone bird's nests began to come out of the pot one by one, and Yan Ruyu's soup stock was also completed.

Dongpo meat, the selection is thick, multi-layered, tight meat with skin pork belly, cut the meat into squares, and use a coarse cotton rope to tie into a cross knot with the mouth facing down, put half a bowl of oil in the pot, slowly fry the fat out of the meat skin facing up on medium and low heat, spread the bamboo strips in the casserole too low, and then put on the chives and ginger slices, spread the fried meat pieces, put in the appropriate amount of sugar and water and stew over low heat.

Add salt, soy sauce, Huadiao wine and water to the pot and flood the water to two-thirds of the meat.

After the bulk is boiled, turn to low heat and simmer, turning the noodles once during the process.

When the soup is only at the bottom of the pot, take out the pieces of meat and pour the soup on them, and steam them again.

In her free time, she put the bamboo shoots in the pot again.

Wenshan jade finger bamboo shoots are selected, rinsed with cold water, cut open and remove the bamboo shoots, and then put them in the prepared broth to cook and let them cool for later use.

Peel and remove the tendons from the chicken breast, add the broth, egg whites and seasonings and mix well.

Remove the chicken thighs, leaving only the bones, crack the bones and take out the bone marrow, put in the broth and add rice wine, ginger juice and sugar to roll through, then change the clear soup to taste, smear the bamboo shoot hearts with the chicken minced, and then decorate the bone marrow on the tips of the bamboo shoots.

The porcelain plate is smeared with a little oil, put the bamboo shoots and add the clear soup into the steamer, just put it on the plate and put it into a fancy platter, and then pour the soup seasoning and thickening it, and the chicken pith bamboo shoots will become.

The rouge goose breast is slightly simpler.

After the processed goose is boiled and the blood water is taken out, add seasonings and broth to the pot and cook until the bones are removed, remove the bone residue, put the goose breast in the pot, the clear soup, sugar, honey, salt and red yeast powder, pour a little sesame oil when the soup is thick, change the knife and put it on the plate, and put a circle of lily coat gourd around the edge, this dish has also become.

The vegetarian dishes are selected from the freshest seasonal vegetables, which is better than a fresh one, and after Yan Ruyu's skillful hand plating, just looking at it will greatly increase the appetite.

Another squirrel fish, the mountain and sea are also ready.

She rang the finished bell with satisfaction.

When the dish was served, the first thing she presented was the mountain and sea pocket.

Drinking soup before meals is good for health, and those who know how to eat understand it, and the judges undoubtedly picked up the small bowl.

This Bazhen Mountain and Sea Dou is to blanch the fresh and tender mountain delicacies and bracken, and then cut the fresh fish and shrimp into pieces and steam them over high heat, plus mung bean flour skin, add soy sauce, sesame oil, salt, pepper and mix well, and finally drop a few drops of vinegar, Yan Ruyu left a bowl for herself, and watched the judges eat with confidence.

Pang Yuanwai wiped his mouth with satisfaction: "In this slightly cool autumn, a bowl of hot mountain and sea pockets is really much more comfortable!" ”

Just smelling the aroma of Yan Ruyu's food, he was already eager to rush over and grab a bowl!

Lin Yuan's kid is so fine, what lunch can rub the skills of the chefs, the judges can choose the chef they like, whether it is guidance or tasting, it never hurts to be close and close, and then he will run away as soon as he slips away!

If you want to say who is the most optimistic person in this food competition, it must be Yan Ruyu, not to mention anything else, just the soup stock made all the foodies want to move all morning.

When everyone walked in the same direction with great interest, but found that two big Buddhas had already been clubbed, he suddenly felt that Lin Yuan asked them to eat the chefs' craftsmanship, would it be just to find an excuse for him to rub his face like jade?

Are they all being taken advantage of?