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Liu Xing shook his head, hiding his fool-like eyes, and looked around.

Originally, even if Jiuga Zhaoji went astray, he didn't really understand the essence of Sichuan cuisine, but he thought he had grasped the essence of Sichuan cuisine.

And those bald-headed little fans of Jiuga Zhaoji were brainwashed by Jiuga Zhaoji, thinking that cooking in the world is only spicy! The reason why there is such a misunderstanding is that most of Yuanyue's students are talented and scumbags One group will be promoted to Yanyue High School in the future, and they will drop out of school under great pressure. They will be taught by Jiuga Teruji, and they will naturally be overwhelmed with excitement. In the end, they all become chefs who only know how to use spicy dishes.

After all, three months of hot cooking is better than three years of general cooking.

Many Sichuan cuisine chefs are not talented enough, so they are easily misled by this kind of path. In the end, for all kinds of dishes and tastes, this difficult advanced route, they chose to give up and became half-baked Sichuan cuisine chefs who were partial and lame. !Of course, the kind of chef who dominates the world with Xiangpo tofu is actually not incapable of eating.

After all, some shops only sell one signature dish, and it doesn't affect the prosperity of E. However, just imagine--, this group of people will cook the same dishes. If they graduate in the future and want to make a living, unless they join forces to open spicy dishes Food chain brands, these homogenized people, don’t they want to use their brains, the friendship before graduation, in the face of the cruel and cold market share competition, it’s all a fart! Soon, five people who are at least senior chefs The examiner arrives at the scene.

"Quiet, the culinary practice exam will be eased next.

The examination item in this examination room is Chinese cuisine Sichuan cuisine, because the proposition is also based on Sichuan cuisine elements. A dignified female examiner said with a smile, "The specific proposition is "one soup, one dish, and one meal. Candidates need to make three dishes of soup, dish, and rice within the prescribed 2 hours. There must be elements of Sichuan cuisine, and it must not deviate from the purpose." Another male examiner added.

If there is no opinion on this exam, then let’s start, time, 2 hours!” All candidates must finish cooking before the end of the exam bell.

Afterwards, the on-site examiners scored the candidates' dishes. ""Finally, the previous written exam only accounted for 40% of the WGO Intermediate Chef's score, and the remaining 60% of the score will be determined by the results of this exam.

In this exam, there are a lot of ingredients for you to choose from. If you don’t have enough, you can also choose from the ingredient storage room in the WG0 branch.. -. "The examiner started to stare at the watch, and the exam bell rang on time! - Instantly, Everyone present was busy looking for all kinds of ingredients and condiments they needed.

Liu Xing visually inspected and found out + have) Jiudu is taking tofu, bean paste, bullet peppers, flowers - obviously these Sichuan brothers, almost the first reaction is Xiangpo tofu, or other spicy flavors Have you cooked it? Liu Xing not only shook his head, he didn't mean that Xiangpo tofu was not delicious.

But - just imagine -, if the examiners present have eaten more than ten or even two or more dishes of Xiangpo tofu in a row, will they still have a good impression of Yingpo tofu? No! Therefore, Liu Xing first ruled out the relationship with these Everyone in the same exam crashed and made the same dish option.

Xiangpo tofu with rice plate is undoubtedly a very good dish for dinner, but...after eating more than ten dishes of Xiangpo tofu in a row, the later the examiner will not like this dish.

Based on professionalism, a passing grade may be given, but I am afraid that a particularly high grade will not be given.

The same intermediate chef exam, the same certificate.

From the perspective of laymen, it is the same level.

However, real insiders can check the specific scores of candidates in the WG0 archives.

There is definitely a difference in strength between a passing score of 60 and a score of 80 or above.

Liu Xing calmly moved two pieces of meat, and then picked some garlic.

After that, Sichuan salt, sesame oil, red oil, soy sauce and some spices.

There are actually quite a few Sichuan dishes that can be prepared by choosing these ingredients. Liu Xing chose to make white meat with garlic paste! White meat with garlic paste is quite famous in Sichuan cuisine. The best place to make this dish is Lizhuang, so P , Some of the authentic ones are also called Lizhuang white meat.

For this dish, the meat with the skin on the back leg of the pig is selected, and the sauce is made from soy sauce and spices to make a replica soy sauce.

In addition, garlic is mashed into garlic paste.

This dish is essentially cooked two-knife pork, sliced ​​thinly, and then, garlic and sauce are poured on the sliced ​​boiled pork.

Whether it is delicious or not depends on the knife skills, and the level of seasoning. During this period of time, Liu Xing's knife skills are not sloppy at all. Compared with a few months ago, the level of knife skills can be said to be reborn. Compared with Xingping Chuangzhen's knife skills now If so, it can also be split [-]-[-]. Compared with the top ten swordsmen, Liu Xing feels that the difference is not too far away. As long as enough time is given, he should be able to catch up with all the top ten swordsmen.

Of course, compared with white rice porridge, it is still far inferior.

According to Xing Ping Chuangzhen, Bai Miqiang gave him the feeling that his strength was unfathomable, almost as powerful as his father Xing Pingcheng Lang. Of course, this is only Xing Ping Chuangzhen's opinion, according to Bai Miqiang According to my own statement, the gap with Seiichiro Kohei is equivalent to the power gap between children and Doohan.

Liu Xing thought about it for a while, and decided that one soup was boiled cabbage, and the other was bean soup.

Needless to say, boiled cabbage is a famous dish in Sichuan cuisine.

Bean soup board is a very common traditional Sichuan snack in Chengdu, Sichuan. It is simple, with rice, peas, garlic, oil, and salt.

If you are more particular, you can use broth as the soup base and add some meat.

Anyway, boiled cabbage also needs broth, F so, Liu Xing simply made the two together.

Afterwards, Liu Xing started multi-line processing, cleaning and preserving the ingredients.

Afterwards, boil the two-knife pork in water on a stove, and prepare the ingredients for garlic and white meat.

In addition, another pot was opened, a high-fire pressure cooker, to cook the broth.

- Generally speaking, the taste is better if the broth is slowly boiled over a low heat. However, after all, it is good to make the broth within an hour of the limited test time. Therefore, it can only be done in a high-fire pressure cooker.

However, the ingredients of WGO are relatively high-grade and generally fresher than those bought in the market. They should be the local food supply base specially for WGO.

In addition, the ingredients that can be selected by Liu Xing are all high-quality. After all, the internal energy has already opened up the meridians in the hands. , Touching basically identifies the quality of the ingredients from multiple angles.

And the choice is these three dishes, for Liu Xing today, the difficulty is not very high.

After all, there are high-difficulty methods for high-difficulty, and low-difficulty methods for low-difficulty.

It is impossible for Liu Xing to cook super-level cooking, and he is overly pretentious in an intermediate chef exam. It can only be done according to the standards of intermediate recipes and high-level ingredients, that is.

Chapter 281 That's right, I'm on the hook!

The culinary practice of the WGO intermediate chef exam, the exam time is two hours.

In fact, most test takers take less than an hour to make a piece.

After all, most of the candidates are based on bianpo tofu.

Po tofu is generally two to three 10 minutes, plus, boiled board and soup.

For those candidates who mainly focus on Erpo Tofu, the time is obviously too much.

It's only about 40 minutes before the exam time, and some candidates who have prepared first have already presented their dishes one after another.