Chef of the future

Peng Yibei recalled for three seconds and reflected for three seconds.

It seems that he did not say it.

His focus at the time was on how they would adapt if he put on such a casual posture.

So this detail was omitted.

If this is normal, it doesn't matter.

Students will ask if they don't understand.

If there is a mistake when shooting the video, dubbing and subtitles can be done in the later stage.

But now...

Is he reminding or not.

An Ning and Ke Binbai's movements were relatively fast, so the two apprentices were the first to encounter the fried pit.

The other two are still competing with skewers of vegetables.

Seeing such a commotion next door, the two of them temporarily stopped their movements, as if earnestly learning from the enemy's mistakes to learn from them.

After thinking about it for a while, Peng Yibei stood up and added the answer to the oil temperature question.

This is what he missed, and it was hard to change it into a difficult point, which is a bit unkind.

Regardless of the current fryer, An Ning is the only one.In fact, Ke Binbai's pot is over.

The oil temperature is too low, causing those skewers to absorb the fat immediately after throwing them in.

Then the whole skewer can get quite greasy.

"70% oil temperature? [-] degrees Celsius?"

"...200 degrees Celsius."

Peng Yibei's "knowing mistakes can be corrected", in the eyes of everyone at the scene, that is to give the people at the scene a step up.

They must be too stupid to ask the chef to lower the difficulty.

No matter what the audience thought, the four contestants at the scene all breathed a sigh of relief in unison.

When I heard and saw the title of "Kushikatsu".

They are ready for a way to pass the level like a fool.

The so-called rambunctious clearance is to fry a lot of things, and you can always pick out the right ones.

As for the sauce, if it is really overturned continuously, it will be the simplest.

They have also seen the movie "Desert Island".

They have to join in the enthusiasm of Peng Chu alone as chefs.

The barbecue inside has all-match three flavors, salt, pepper, and cumin.

They remember it clearly.

To take a step back, if you can't control these three, then just put salt.

But this kind of lazy method has made difficulties in the face of the oil temperature.

After all, a variable can still be tested slowly.

Two variables then become a permutation and combination problem.

After Peng Yibei opened his mouth to point out the oil temperature.

Everything is much easier.

An Ning and Ke Binbai didn't seem to follow the route that Peng Yibei took.

Judging from the ingredients and seasonings they prepare.

There are resemblances, absolutely no exact resemblance.

The other two finalists, Yan Ya and Tang Ji, seemed to be much more cautious.

They are taking a step-by-step follow-up route.

They knew how they were worse than the two next door.

The neighbor has the confidence to carry out his own ideas.

they do not.

Doing as much as possible as Chef Peng demonstrated just now is what they can do now.

The problem of oil temperature was solved, and the problem of frying time, the four contestants also observed as much as possible.Judge by eyes and smell.

They really tried their best, but it is a pity that in the end it is inevitable that Laipifa will be needed for assistance.

Among other things, you can tell by looking at the pile of messy failed products next to it.

Just when everyone picked out a group of satisfactory finished products.

They found a new problem.

Some fried skewers are more durable, but some are slightly colder, and the taste is very different.

So it was another burst of distressed rush to start again.

Looking at the four players, overthrow and start over, overthrow and start over.

If it is suitable, keep it warm immediately.

seasoning stage.

Everyone set up dozens of plates and tried them one by one.

If it is said that at the beginning, these four people still rely on their own strength to cook.

Over time.

The countdown begins.

Laipi Dafa has also become more and more obvious.

Seeing this scene, the on-site director has already begun to nod, knowing how to operate in the later stage.

We must focus on the performance of Chef Peng's careful choice.

It can stimulate everyone's self-creative ideas.

Exercise everyone's resilience to different ingredients.

It is also convenient for everyone to "cheat" and not lose too ugly.

This must have been prepared long ago.

The director even gave Zou Mu a meaningful look.

"Boss Zou has worked hard."

From the point of view of a person like Peng Chu who is obsessed with cooking.It should be Zou Mu who reminded him to carefully select and prepare the dishes from his meeting.

Zou Mu:?

"Time is up! All contestants, please put down any operations in your hands. Take a step back and leave the stove."

The host took a hammer and slammed a golden "wall".

There was a thick sound on the "wall".

The sound is like a drum, like a chime, like a gong.

This is a traditional musical instrument of this world——.

But as a musical instrument, what he is most famous for is not what famous music he played, or which music master was born.

Rather, it is gradually being used as a ritual vessel of "time".

In ancient times, all major festivals, exams, and competitions.

It's both an on and off signal.

In modern times, it is still very popular.

After that catastrophe ended.

The leadership team at that time took turns knocking on the only side of Gu.

Knocked a full hundred times.

Symbolizes the end of suffering and the beginning of a new life.

The unique voice brought back the minds of several obsessed contestants.

Everyone looked up regretfully.

look at the lens.

Let go of your hands.

And they have finished works.It was put on a plate by a dexterous robot and served in front of the judges.

The host took the lead in being a "villain".

He wants to count.

The minimum requirement for the competition is "forty strings"

By the way, the presenter is also a bit mean-spirited.

Obviously, things that can be done in a second with a machine.He happens to be a number.

Not to mention, it was a bit shocking to be counted by him.

Because there is a player.

Yan Ya just made forty skewers.

It's not that he moves too slowly, but that he keeps improving.Everyone saw with their own eyes that Yan Ya was screening the finished products there.

The best ones were picked and served.

Originally, this was right, but it was counted by the host.

Fans of Xi Ya or not couldn't help but feel worried.

I'm worried what to do if I counted wrong just now.

Fortunately, it's just that the host is playing tricks, and everyone's numbers are correct.No one is out because of an own goal.

It can be seen from the two works of Yan Ya and Tang Ji that they are basically the template of Peng Yibei.

But they are not without their own caution.

At least there are many more types of vegetables and semi-finished meatballs.

Speaking of these semi-finished meatballs, it has nothing to do with Peng Yibei.

The culinary arts in this world are scumbags.But the technology is still good.

All kinds of fancy automatic cooking machines are available.

There are also various quick-frozen balls pressed by industrial machines.

It is just on the same position as instant noodles on the earth.

It has to be said that the finished products of these two are quite good.

There is nothing wrong with the choice of heat.

In terms of sauces, the two who seem to follow Peng Yibei's route actually innovated at the end.

The miscellaneous sauce that Peng Yibei concocted is one of the many internet celebrity sauces.

The taste is complex and can win the love of most people, but it is not pure enough.But it's absolutely unpalatable and there's nowhere to go.

Moreover, because of the complex taste, various seasonings check and balance each other, which gives novices a lot of room for messing around.

An extra spoonful of cumin is bad?

Wouldn't it be fragrant if you add a little more sesame?

I forgot to add five spice powder, is that okay?

It's all fine!

Come on, dear!

This is the case for Xi Ya, his final sauce is a little sweeter, and the minced garlic is doubled.

Tang Ji completely followed the wild barbecue route in the movie, salt + pepper + cumin.

Compared with carefully prepared sauces, it is rougher, more casual, and can better highlight the taste of food.

It can be said that the works of the two have their own merits, and they are not unpalatable, but if Peng Yibei is to choose.

The cliff is more suitable.

After all, there is still a difference between grilled skewers and fried skewers.

Grilling can get the fat out, but fried skewers will absorb more fat.

The meat dishes are okay, those vegetarian dishes are skewered.

If the sauce doesn't need to be heavy at this time.

If you only use cumin pepper and salt, if you sprinkle less, it will not only make the vegetarian dishes taste bland, but also easily highlight the greasy feeling.If you sprinkle too much, it will be a mouthful of powder.

Eat a little of this medicine, taste a few mouthfuls, you will feel good.But if you eat too much, you will feel it.

I believe that the two foodie judges next to me should have noticed this small difference in details.

But now is not the time to comment on the spot.

Hmm, let's take a look at the two apprentices of Peng Yibei.

As soon as the two dishes were taken out of the crisper, everyone focused on the key points.

Good guy, both served kebabs.

The fried meat skewers were something that Peng Yibei had avoided before.

If one skewer is not fried well, it is jerky.

It's better to fry some semi-finished products.

However, it is obvious that what the two apprentices have learned in normal times has been fully utilized in the competition.

For the meat skewer alone, those two lost.

An Ning's one is to wrap the meat strips in batter to make small crispy meat, and make fried meat strips skewers.

Ke Binbai slices the meat very thinly. After marinating, it is fried for a short time and taken out. It feels like the tenderloin that must be ordered when fried on skewers.

The sauces of these two are also quite interesting.

An Ning chose to show everyone what real spicy taste is.

Not the one with just two teaspoons of paprika.

It is the kind that adds chili powder, chili sauce, and a layer of chili oil!

Yes, he likes spicy too.It's just that it ranks second compared to Song Lai.

He looked at the bright red in front of him.

The other two judges had some lingering fears and prepared the water first, and then took a sip.

Immediately afterwards, I saw them, eating more and more.

Sweating profusely, but still reluctant to let go.

I took a sip of water, my lips were red and swollen, and I couldn't bear to let it go.

Golden crispy meat with a sweaty sauce.

Crispy and refreshing vegetables, served with a tongue-tiring sauce that is so spicy.

The fried skewers crunched in the mouth, accompanied by the uncontrollable flow of saliva.

Who can hold it!

The two food critics immediately looked at Peng Yibei sadly.

Peng Yibei:?

By the way, the two judges became ruthless and wanted to go back and check carefully. What is this pepper?

How could they miss such a delicious thing.

They could see it clearly, among other things, since the chili sauce has been placed in the condiment section, it means that it is already on sale in the supermarket!

them!as!Food reviewer!

I don't even know!

According to An Ning and Ke Binbai's leaked complaints, this chili sauce is delicious mixed with rice?

As soon as he said that, rice appeared in front of him.

Calm down, you two, I'm not asking you to try the chili sauce bibimbap now, but to take a few bites to relieve the spiciness.

There is another one waiting for the review.

You don't understand spicy, it's unfair to Ke Binbai.

Spicy is a kind of pain, with a paralyzing effect.

If you don't take care of the spicy food well, and then eat other things, I'm afraid you won't be able to taste much.

"Huh? You are..."

Ke Binbai glanced at An Ning a little complacently.

Take a risk with chili sauce and chili oil.

His adventure is great.

"Yes, I only use one sauce, which is sweet bean sauce."

Ke Binbai only used sweet noodle sauce slightly mixed with water to brush the fried skewers.

At first glance, it seems very lazy behavior.

But the taste is not bad.

The sweet noodle sauce is salty and sweet, and has the aroma of sauce and ester at the same time.And it goes well with both meat and vegetarian dishes.

The slightly strong freshness can relieve the greasy feeling of frying.

It was a rather surprising, yet admirable choice.

All are doing well.

So the question is, how to score this round.

The two judges looked at Peng Yibei together.

I thought this person would be in a difficult situation, but unexpectedly, Peng Yibei just finished filling it out.

They have no place to copy the answers if they want to.

Think about it too, this one is sitting firmly on the Diaoyutai.

No matter which one is his current apprentice and future apprentice.

Well, then go with the impressive ones.

deep impression?Naturally, peace comes first.

The final total score is naturally An Ning.

Just when An Ning was cheering with joy.

The host announced with a smile that the second session began.

An Ning: .........That's right, the comparison is not over yet.

"The second competition item is to improve a famous dish."

Start scrolling on the big screen.

"Wait!" An Ning and Ke Binbai suddenly had a bad feeling.

Sure enough, a picture of their lovely master appeared on the big screen.

"Ah, I didn't expect our show to have such a fate with Peng Chu today. Then let's improve a dish of Peng Chu." The host pretended to be cute.

An Ning's venomous tongue couldn't help bursting out: "Do you still want to show some face in your show?"

This shows the black box operation.

"Hmm... no more." He admitted brightly that they were operating in secret!

"Then, as the champion of the last round, An Ning, you decide whether to randomly choose a dish from Peng Chu, or let Peng Chu designate it himself?"

An Ning looked at her master and then at the unscrupulous program group.

This is really a tough multiple choice question.