I run a food city in the last days

Chef Luo saw that her movements were indeed neat and that her hand stability was not affected by lifting heavy objects, so he finally said nothing.

Jiang Yiyin first simmered the bone soup, then took the five lotus flowers he bought, carefully peeled off the petals one by one and set them aside for later use.

Then there are the lotus seeds, which are also taken out one by one with special tools. In the end, there is still a complete lotus pod on the stem.

Gently wash the flower stems and empty lotus pods several times, place them on clean gauze and drain them to dry.

Then there is a lotus root as long as an arm. After removing the two ends, take out a special slender soft brush and carefully clean the lotus root holes one by one. Then cut it into thin slices and boil water to start cooking.

Wait for the lotus root slices to be cooked while starting to process the lotus leaves. Select only the green leaves, wash and tear them into small pieces and put them in a mortar. Pound out the juice and wrap the leaf residue in gauze, then squeeze it hard, and then Filter it for five more times to get a bowl of clear green lotus leaf juice.

At this time, the very thin lotus root slices have been cooked until they are soft and soft. Take them out and drain them and set aside, and then start washing the various seasonings.

Wash the garlic and ginger, strain out a small bowl of ginger-garlic juice, then mix the various seasonings carefully and set aside.

Afterwards, check the lotus root slices to confirm that all the water has dried, then cut them into dices of about half an inch and pile them in a bowl.

After that, she started kneading noodles, preparing gravy, mincing minced pork, minced fish, etc... The processes were really complicated.

By the time all the preliminary preparations were completed, it was already half past eleven.

The aroma from Zhang Hao's place has begun to emit. The scent of lotus and marinade are combined very cleverly, making people salivate and want to take a bite right away.

But she was still full of raw materials. The expressions of Qi Yuening and Chef Luo were completely opposite, one was sneering and the other was worried, but they didn't make her look at them more.

The large steamer rack blocked the movement of her hands. Everyone could only see the lotus petals being taken away one by one, and then the steamer was opened. But what was put in, the water vapor came out and she was too fast. The action caused no one to see clearly.

The steamer started working here, and she started peeling the lotus seeds on the other side. Yuxue's lovely lotus seeds quickly fell into the bottom of the bowl, and soon the small bowl was filled.

With her fingers flying, she skillfully split each lotus seed into two and took out the complete lotus heart.

After a while, the small bowl on the left was filled with snow-white lotus meat, and the right was filled with emerald-green lotus hearts. It was really beautiful.

Heat the oil in the pot again, use flour and egg liquid to pinch out a small lively fish, fry it in the pot until it is set, take it out and garnish the fish eyes with lotus seeds, then take a shallow-bottomed and large-mouthed plate, and put the cooked fish into the pot. Pour the fragrant stock into it, then slide the fried fish into the soup.

The amazing thing is that these fish didn't turn over after being put into the soup. Instead, they swayed in the soup like real fish, making this plate look like a fish pond.

She checked the time, opened the lid of the steamer, took a flat spatula, and with a skillful move, the lotus leaves fell into a clean container.

The big lotus leaf is only as long as the middle finger, and the smaller one is less than two centimeters in diameter, but its veins are so distinct that it can almost look real.

Stir carefully selected minced pork that is 30% fat and 70% lean with diced lotus root, then put it into a lotus root container to make the shape of lotus root slices, then pile them up piece by piece, fix them with bamboo skewers and repeat Deep-fried three times, then wrapped with a layer of milky white dough and steamed for five minutes, then placed in the bottom of a bowl to serve as lotus roots. Use chopsticks to put the remaining lotus seeds in one by one to pretend to be stones at the bottom of the fish pond.

Then I took the lotus stem, cut off the excess part at the bottom, stuffed the steamed and seasoned fish mince into a lotus heart, pinched it into two pointed lotus seeds, and stuffed them one by one into the empty lotus pod.

Another part of the lotus stem is inserted into the "lotus root" with lotus leaves.

"I'm done!" Zhang Hao suddenly shouted and opened the lid of the pot.

The fragrance that was originally blocked burst out into the sky, and the judges all showed expectant looks.

Everyone is a gourmet, and only delicious food can move them.

"According to the rules, whoever finishes first can try the dish first and let the public judges prepare it."

Zhuo Jing was indeed on business, so she naturally had no objection. She just glanced at the dishes Zhang Hao brought out and continued to work on her own.

His dish is called "Frog Playing with Lotus", which is based on the scene of frogs singing in a lotus pond. It is obvious that he intends to approach the theme of lotus first in terms of artistic conception.

The frog meat has been treated with brine in the early stage. It is not only tender but also extremely fragrant. It tastes oily and spicy.

At the same time, Zhang Hao chose the method of deep-fried lotus flowers, cutting the petals into shrunken "lotus flowers" and deep-frying them. The texture is crispy and sweet after eating, which just offsets the greasy feeling after eating too much frog meat.

As for setting up the dishes and the like, he couldn't be bothered at all.

Tear the lotus leaves into thin strips and coil them into small nests, and then use exquisite knife skills to carve the lotus seeds into the shape of blooming double peonies. The lotus heart can be removed during carving. After the carving is completed, it is placed in the heart of the flower. , so that if you don’t like the bitter taste, you can just remove the lotus heart and only eat the sweet lotus seeds.

Qi Yuening took action personally and helped Zhang Hao put the dish on the table.

Each of the ten judges took a little frog meat and a small piece of fried lotus, but mostly left the lotus seeds untouched.

One hundred public judges from various restaurants came forward one after another, each with a chopstick, and this particularly large portion of the dish was almost finished.

Food tasting and cooking are in the same space, and everyone naturally talks about it after tasting it. Even if they lower their voices, the content of the conversation still vaguely floats over.

Chef Luo listened for a few times and found that everyone commented very well on this Frog Playing with Lotus dish, and his heart couldn't help but lift up.

No matter what the competition is, the first one to take the stage can often get a good score, because there is no comparable project at this time, and often because he is the first, the judges will give some encouragement points.

If the first one performs extremely well, it will be difficult for subsequent programs to surpass it.

Now the same is true for these two dishes. Zhang Hao finished it first and the taste is excellent. The most important thing is that his dishes use the "braised" technique. Braised dishes have always tasted overbearing. If you eat the braised dishes first, other heavy dishes will become less delicious. The taste is ordinary, and if the dish is already bland, it will be completely tasteless.

Chef Luo observed that the dishes she cooked should be bland, which was extremely disadvantageous.

But at this moment, he didn't dare to say anything to disturb her, so he could only worry secretly.

But Jiang Yiyin was not affected at all and took the next step unhurriedly.

She finally took the entire steamer off the stove and opened the lid.

Lotus flowers in bud stood in the steamer. She took them out gently, and everyone discovered that the lower end of the lotus flower was open, which could be inserted through the lotus pod.

When she finished everything, everyone opened their eyes involuntarily.