Star Food Tycoon

Xuan Jing's fascination with rabbits (or using rabbits as self-portraits) made Xia Zheng very puzzled, but Xuan Jing interrupted him so much, the discomfort of seeing Luo Xin just now has almost dissipated.

Although there is nothing to do with a mentally ill person like Luo Xin, it is still very easy to ignore Dafa.As long as the skin is thick enough to treat Luo Xin's actions as air, it's not too difficult.

The last game was more than a full day.

From selecting ingredients to processing ingredients to cooking, there is enough time in this day.

The competition venue for the first half of the day was moved to the ingredients protection base in the suburbs of Beijing. The [-] chefs entering this round of competition can choose fresh ingredients as they like, and the staff of the protection base will assist in capturing them.

In the last round of the non-toxic test, only about forty people passed the test, which was extremely miserable. In terms of taste, there were still about twenty people who regretted quitting-they obviously encountered the same troubles as Xia Zheng, and the ingredients they chose were not good enough. compatible.

Of course, with their culinary skills, these are small problems-the big deal is to waste the original flavor of the ingredients, make them tasteless or change the taste.But obviously, not only did many people fail to perform to their due level in the previous session because of confusion, but also many people made mistakes under the treatment of taste.

The ability to resist pressure is obviously not enough.

I don't know whether it was intentional or accidental, the contestants in the last round rounded up a round number.After experiencing the brutal competition the day before, this round, the chef's mood is quite calm.

They thought all night, the champion must be lost, and the runner-up might also be decided, leaving only No.3.

Although No.3 is not bad, but under the brilliance of the top two, this poor No.3 will not have many people's attention.So I felt that there was nothing to argue about, so I naturally calmed down.

It's good to be able to perform at your normal level.

The topic of this round is particularly abstract, called "Four Seasons".

There are many planets in the alliance star field, not every planet has four seasons, and of course, not every place on every planet has four seasons.

The central city of Huadu Star is a rare place with four distinct seasons. Although it is the political center of ASEAN, it is also one of the well-known tourist planets in the alliance.

The title is "Four Seasons", which can be regarded as adapting to local conditions.

Of course, it is not for the contestants to use a dish to express the cycle of the four seasons, that would be too difficult.

Chefs only need to show one of the seasons.

As a chef, in addition to solid basic skills, spirituality is also very important.

In other words, everyone can practice basic skills, and spirituality is the key factor that distinguishes a good chef from a gourmet master.

A chef is just a skilled worker; a gourmet master is an artist.

The dishes of a gourmet master contain his thoughts, as do those of any other artist.

The theme used by Xia Zheng in his previous life was "spring".He used spring flowers and fresh ingredients grown in spring to make a lively dish, which won the highest score in the audience.

In this life, he will naturally not cook the dishes from his previous life again.

If you don't challenge yourself, what's the difference between salted fish and salted fish?

So the first ingredient he chose was salted fish (...).

The ingredients protection base in the suburbs of Beijing only has fresh ingredients. Because of the existence of a constant temperature cultivation room, there are ingredients from all seasons, which allows the participating chefs to give full play to their full potential.

But pickled ingredients are not available.

Xia Zheng plans to use all pickled and air-dried ingredients this time, which all need to be made on site.

Because there is no time to season, Xia Zheng can only season by himself, and use other methods to produce an effect comparable to that of dried and pickled ingredients.

Xia Zheng first went to the deep water pool and caught a cold water fish.

Cold-water fish is a general term for fish that cannot survive above twenty degrees Celsius.The water in the deep water pool is the snow water left over from the high mountains of the protection base, and the temperature is kept at around zero degrees all year round.Cold-water fish in the pool can live in sub-zero water (if the air pressure is high and does not freeze), and the suitable temperature is zero to ten degrees.

The scales of cold-water fish are delicate, and the raw fish flesh is tender red. It is delicious and sweet, with almost no fishy smell.It stands to reason that it should be a good material for making sashimi.

But it has a disadvantage, that is, there are so many fine thorns, it is very difficult for ordinary people to eat, and it is difficult for chefs to remove the thorns.

Xia Zheng likes to eat this kind of fish.

Because Xia Zheng can handle fishbone proficiently, the whole Xia family fell in love with this kind of cold water fish.

This fish is the first choice for Xia Zheng's dishes this time.

Although the staff thinks that this kind of fish is difficult to handle, but the chef asks, he will still help catch the fish.But Xia Zheng took a long fishing net by himself, and with a wave of his hand, he caught a big fish, much faster than the staff.

staff member:"……"

After catching the fish, Xia Zheng processed the fish on the spot, scraped Lin to remove the internal organs, picked the thorns into pieces, then wrapped them with salt, and put them in the alley with him.

The temperature in the small box is about [-] degrees, and the composition of sunlight is simulated, which is a good helper for drying ingredients.

Immediately afterwards, Xia Zheng dug tender bamboo shoots, picked fir and matsutake, asked for a piece of half-fat and half-thin wild boar, brought in a running pheasant, and finally collected a lot of flowers and plants, probably for seasoning.

The staff followed Xia Zheng with a numb expression.Xia Zheng is not only quick in handling the ingredients, but also very skilled at catching them, hardly needing the help of the staff.

Even when running in the mountains and forests, the staff who often patrol the mountains are not as agile as Xia Zheng.

Xia Zheng didn't need a rope, he could climb up the tree to pick fruit with one hand and two feet, and the staff was still fiddling with the ladder below.

The process of selecting ingredients for each contestant is also faithfully recorded by the camera.The host was still commenting on the seriousness and even nitpicking attitude of other chefs when choosing ingredients, saying how much these chefs pay attention to their cooking ingredients, but when the camera turned to Xia Zheng, the audience was reluctant to leave their eyes.

"Xia Zheng obviously often looks for ingredients by himself." Li Xin praised, "Looking at Xia Zheng's movements, he is much better than the staff who specialize in catching ingredients. It is hard to imagine what kind of training Xia Zheng has experienced before. But as a An excellent chef will embark on the road of catching ingredients by himself sooner or later, and Xia Zheng is already far ahead of others."

"Xia Zheng is still a minor." Qu Jia also praised, "His family must have put a lot of thought into letting him learn the skills of catching ingredients."

In the VIP seats in the stands, Xia Yu bumped Xia Qin with his elbow: "Brother, every time I go to the food protection base, don't I go to observe and study, but do it myself? Has he done such a dangerous thing before?" ?”

Xia Qin's face turned black.So proficient, these things must not happen once or twice, right?

Others were admiring, but the Xia family thought that when Xia Zheng came home, he must be disciplined.

Of course, when they saw Xia Zheng, God knows whether this group of son-in-law and son-in-law will be able to speak out the words of reprimand.