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In fact, the cooking time of those bald-headed candidates was almost always determined by a stopwatch, almost at the same time.

The time error does not exceed 10 seconds.

The only thing that affects the progress of serving dishes is mainly the difference between rice and soup.

Of course, most of the cooking skills of the bald candidates should be reflected in the Xiangpo tofu, and the rice and soup are more perfunctory.

Nuclear Cough!" "Too spicy!"

"These people are nothing short of devils!

The chefs and gourmets who can be invited by the WGO to be examiners are all big eaters. Moreover, they can become the examiners of the Sichuan Cuisine Examination. , just know the level.

There was fire in his throat, and he made up his mind that whoever served spicy food would definitely give a failing grade.

Of course, the more than 20 students from Yuanchu Middle School were, after all, the recipes of ten outstanding professors.

All the iIs of P and I got passing marks before the examiners got impatient.

Yu, most of the other non-Yuanyue amateur candidates were not very lucky, regardless of the situation in the examination room, and most of them followed the trend to make spicy Sichuan dishes, which not only made the examiners feel bad, but their level was really not as good as This group of bald students from Yuanchu Middle School under the guidance of Jiuwo Zhaoji.

After the group of candidates delivered their dishes to the examiners, Liu Xing was the last to present his work! "If you are serving Langpo tofu or any dishes with chili and pepper, I'm sorry, you are late, and now, basically I won’t pass!” The examiner looked at Liu Xing, who was the last to serve, with regret and sympathy. No...my cuisine is different from theirs! Spicy is only one of the countless flavors of Sichuan cuisine , not all of them. My three dishes, - plate is bean soup plate, one dish is garlic and white meat, - soup is boiled cabbage!" Liu Xing smiled.

"Huh? It's a little different at last, but, do you know that white meat with garlic paste and cabbage in boiling water is not as simple as you imagined!" The leading female examiner showed a serious expression, "Besides, I am a Sichuan Cuisine WG0 Star Chef, you can understand that my standards will inevitably be raised for me to present such a work!" It doesn't matter, after all, as a conservative and cautious chef, without the strength of a senior chef, how can he have the courage to take the mid-level chef exam Certificate.

"Liu Xing said seriously.

"Okay! We speak by our strength, and the standard of senior chefs is naturally not. After all, this is an exam for intermediate chefs.

However, we ate nearly 0 dishes, most of which were at the level of intermediate chefs.

He is already very impatient with cooking at the level of an intermediate chef.

If you can't come up with dishes that exceed the level of an intermediate chef, then your score will be very unfavorable!" an examiner reminded.

Although, activities such as eating halberds for two people and team eating halberds are often the law of failure if the food is served first.

But Wen Xing thinks this is because late-start chefs will have more time to present dishes, and time will enhance the level of cooking.

At the same time, after serving dishes, you can even observe the opponent's work and suppress the opponent in a targeted manner.

However, the judges at the eating halberd scene only need to eat a few dishes.

Under normal circumstances, even if the dishes are served first and last, the influence on the judges is not very great. Therefore, there will be the strange metaphysics that the first to serve must lose instead of having certain advantages.

Students who are as smart as the WG0 exam will serve the dishes as soon as possible.

In this way, the examiner eats less, especially when there are a large number of similar works waiting to be tasted. Students who go first have a huge advantage.

The last one to serve is really a big disadvantage.

However, this disadvantage, if used properly, can turn into an advantage.

Liu Xing served the plates one after another, and said: "I suggest, eat a mouthful of rice first, and then eat other dishes."

Five examiners began to taste one after another.

"In an instant, the female examiner's face showed joy, and she didn't have sex with her long-time boyfriend. Suddenly, one day, her boyfriend took a great brother brand pill.

That kind of unexpected surprise makes people feel especially joyful.

I have eaten a lot of spicy and spicy dishes, and my tongue is a little swollen.

Sometimes, an appetizing and refreshing dish is indeed more pleasing.

"That's right! I added hawthorn and sour plum! Based on the traditional Chongqing bean soup rice, I added appetizing hawthorn and sour plum.

However, only the sour residue of the appetizers has been removed during the production process.” Liu Xing said, “The rice with bean soup is boiled in high broth. Originally I wanted to add pork belly and meat, but I gave up this idea. After all Well, the examiners and teachers have already eaten the dishes of the previous candidates, and if they present that kind of food, they may suffer from indigestion.

"So it is!" said a male examiner, "But this way, the risk is very high.

Bean soup rice is generally seldom added with sour taste. It takes a lot of courage and wisdom to do so. If you are not afraid, the taste will become very unpalatable!" "Yes!" Liu Xing said calmly, "Comparing the taste Fine control! Liu Xing couldn't do it a week ago.

But now he has opened up the meridian on his arm, through the palm and fingers, he can already input internal force into the soup, and use the internal force to assist cooking and fine control. When making broth, bean soup rice and boiled cabbage, Liu Xing They all use internal energy to do micro-manipulations other than ordinary cooking skills! Without these micro-manipulations, the innovation of this bean soup rice should have ended in failure! The rice flavor of the rice plate and the delicious taste of the broth, as well as the sour The taste of plum and cottage, these tastes, if you want to be just right, it is estimated that chefs with grades and stars can try it.

- Generally, senior chefs have a high probability of overturning.

And before going to the examination room, Liu Xing also went through a lot of training on the fine manipulation of internal force.

It is still not enough for stir-frying, but it is handy when used in boiled dishes!

Chapter 282 Want to keep a low profile, but strength does not allow it

The five examiners present, under the appetite stimulated by Liu Xing's improved version of "Appetizing Bean Soup and Rice", quickly felt their appetites whetted, as if the dishes they ate before did not exist. "This examinee, this Cooking, is this the high-level recipes that you learned from that famous chef, or even special recipes?" asked the female examiner sitting in the middle

"No, this is something I have recently researched.

"Liu Xing smiled.

It's not all original creations, mainly because Liu Maoxing, the little brother in the group, recently developed a series of "sour appetizers" dishes by himself.

Based on the principle that acid can whet the appetite, a cheap and adaptable appetizing board has been developed.

In this way, some diners with poor appetite may eat more board vegetables because of the appetizing effect of sour plums.

Of course, using sour plums as an appetizer is actually only for ordinary loss of appetite. It is difficult to solve the serious anorexia with this kind of trouble-free cooking, but there is no doubt that some patients with mild anorexia may only Because with the help of cheap and simple ingredients such as sour plum and hawthorn, you can eat. 7. It is also a very meaningful innovation.