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As for the remaining ingredients, they must be dealt with, but Gu Bai didn't need to deal with it now, instead he was free.

It can be said that Gu Bai is almost the most idle person on the field, and he can even take a close look at the way other chefs cook. Many chefs have a keen sense of perception, and when they notice someone looking at them, they subconsciously look at them He looked over in the direction, and then met Gu Bai's eyes.

Seeing Gu Bai's unusually clean and tidy table, many chefs twitched their mouths, not knowing what to say.

They originally thought that Gu Bai would panic, but now it seems that they are thinking too much. How could this guy panic? The location is really good, because the chefs who stay by his side are basically very high-strength. In normal times, how can I see it so intuitively.

And the judges also noticed Gu Bai's leisure, and were speechless, there is actually someone more leisurely than them in this arena.

Although the judges, like Gu Bai, did not work and were just watching other chefs cook, there is a difference in what they read. Gu Bai is at most learning to appreciate, while the judges are responsible for evaluating and considering their cooking. Whether there are any omissions when cooking is equivalent to part of the work.

As for Gu Bai, he was simply idle.

Although Gu Bai's leisure is very eye-catching, it has to be said that it is very attractive to the audience. At least at this time, the chef who dares to be idle like this, the audience thinks that he must have real skills, and it is very real. Otherwise, how dare you be so idle.

Gu Bai's idleness is also a last resort, and he doesn't have any ready-made ingredients. Some ingredients have been processed in advance, which will affect the freshness instead. It's best to wait until the konjac is almost frozen.

Time passed by little by little, Gu Bai saw that the time was almost up, and finally retracted his gaze from the other chefs, and started to process the ingredients.

The shiitake mushrooms were almost soaked, but Gu Bai looked at it and felt that it could be soaked for a while, so he didn't care, but started to chop vegetables, wash the small rapeseed, cut off a little bit of the root, the outer leaves fell off naturally, leaving A little bit more tender inside.

To make this vegetarian braised pork dish, you only need a small piece of rapeseed wrapped in old leaves. This kind of rapeseed is more tender and sweeter, while the outer leaves are somewhat bitter.

After chopping the onion, ginger, and garlic shoots, Gu Bai went to look at the shiitake mushrooms, and he felt that the shiitake mushrooms were almost ready, so he quickly sliced ​​the shiitake mushrooms, removed the root of the Hericium erinaceus, and then chopped it into pieces.

In this vegetarian braised pork dish, Hericium erinaceus is used as lean meat, while konjac is used as fat meat and skin. Therefore, if you want to bite and make it delicious, Hericium erinaceus must be processed properly.

The Hericium erinaceus was chopped, Gu Bai did not continue seasoning, but went to the refrigerator to take out the frozen konjac, cut it into sawtooth grooves with a knife on one side, this step is mainly to let the Hericium erinaceus be chopped The meat can be better attached to the konjac, otherwise the konjac is too smooth, and the 'lean meat' and 'fat meat' are particularly easy to separate.

Gu Bai mixed a bowl of caramel color with honey and old soy sauce, and gave the konjac a layer of caramel color. This layer of color will be a little burnt when it is fried, and it can give the color and taste of the skin without brushing. The taste of the honey layer is naturally lighter, which can be regarded as fat meat.

After processing the konjac, Gu Bai waited for a while, then took the crushed Hericium erinaceus that was put aside, poured in dark soy sauce, oyster sauce, sugar, salt and other seasonings in turn, and stirred evenly. The light brown crushed Hericium erinaceus looked It's kind of like mincemeat.

But this is not over yet, Gu Bai continued to add an appropriate amount of cornstarch and sesame oil, and continued to stir evenly. Now the shredded Hericium erinaceus looks very similar to meat stuffing, not only the appearance, but also the aroma. They are all very similar, but compared with meat, there is a little less pure meat fragrance and more freshness.

Cover the stir-fried Hericium erinaceus on the konjac, and Gu Bai sticks it carefully and carefully. The technique of covering this step is very important. If it is done well, the Hericium erinaceus can squeeze out a firm texture similar to meat. If you do it properly Not good, the taste of the meat will not come out.

Cover the Hericium erinaceus, and a piece of vegetarian meat with proper fat and thinness is made, but it needs a few more steps to make it more similar to real meat.

When Gu Bai was making vegetarian meat, the judges had already tasted the meat dishes made by some people, after all, it was delayed for more than two hours, and some chefs' meat dishes were almost ready.

Although a meat dish is only a small bite, and at most one more bite for taste, but it also tasted seven or eight people, and the added portion is quite a lot, almost more than half a normal meal.

This time, the judges were a little tired after eating, especially when they saw that there were so many chefs who hadn't served the meat dishes, they couldn't help sighing.

But the more this happened, the more they couldn't help looking at Gu Bai. They could see clearly how Gu Bai made vegetarian meat. Konjac and Hericium erinaceus are refreshing compared to meat There are many, and with Gu Bai's craftsmanship, they are still looking forward to it.

The gazes of the judges and other chefs were noticed, and they figured out the reason as soon as they thought about it, and sighed regretfully, regretting that they hadn't thought of it earlier.

Wang Xiuquan made a clear stewed lion head. Although it is a meat dish, it is different from other people's strong meat dishes. It doesn't mean anything, if someone behind has a higher score, then his ranking will naturally fall behind.

Wang Xiuquan didn't feel bad at all. He had done the best he could. If he entered the top eight, it would be due to his strength and luck. , and there is no pity.

Wang Xiuquan was very calm, but Zhang Ping couldn't be so calm. Zhang Ping's strength is actually good, otherwise he wouldn't be able to enter the top 24, but his strength is still not enough to enter the top eight. The dishes were served, but the judges' scores were lower than those given to Wang Xiuquan.

Although it can't be considered the bottom among a group of people, it is still ranked third from the bottom. With this score, when there are more people behind, it will definitely fall behind.

Zhang Ping seemed a little disappointed. After all, he was able to break into the top 24. How could he not have dreamed of being in the top eight? Now his dream is broken. Bai looked over here.

Gu Bai was frying the 'meat skin' at this time, and the caramel-colored vegetarian meat was carried by a colander into the [-]% hot oil. Gu Bai supported the vegetarian meat with the colander in one hand, and scooped the oil onto the vegetarian meat with a spoon in the other hand. to pour.

He can't let go yet, it's easy to loosen it, and he can't let go until the oil temperature has slightly solidified the surface of the vegetarian meat. Fortunately, the surface of the vegetarian meat will soon be slightly burnt, Gu Bai shakes the vegetarian meat from the colander Come down and let the vegetarian meat half-soak in the hot oil.

The oil kept sizzling and bubbling, and the burnt color of the vegetarian meat, whether it was skin or lean meat, became more and more obvious. The burnt color was not a burnt smell, but a burnt aroma.

Seeing that the konjac on the lower layer had turned golden yellow, Gu Bai quickly scooped up the vegetarian meat and cut it into small pieces. He cut into evenly sized pieces.

Originally cutting vegetarian meat like this, it is easy to let the Hericium erinaceus come out a little, after all, it is only lean meat made of minced Hericium erinaceus, not real lean meat, but because Gu Bai's knife is very fast, it is just a little scum None of them came out.

Gu Bai rolled the vegetarian meat cut into small pieces in cornstarch again, and then fried it again. After all, there are always some sides of the vegetarian meat that have not been fried after cutting.

When it was Gu Bai's turn to cook, the camera was very winking, and directly projected Gu Bai's actions on the big screen, and the audience saw that the vegetarian meat that was cut open and still a little fake quickly melted under the oil temperature. The changed ones are just like real meat.

Gu Bai poured out the vegetarian meat, poured water into the pot, added sugar, salt, and sesame oil, and then boiled the rapeseed. As soon as the rapeseed was put into the pot and turned around, the color changed from green to oily green and was scooped out. Come out, she looks even cuter than before.

Gu Bai put the rapeseed on a plate and placed it on a plate. The vegetarian braised pork that will be made later can be placed on the rapeseed. When the rapeseed is covered with the aroma of vegetarian braised pork, the taste will be better than now.

Gu Bai blanched some sliced ​​shiitake mushrooms and bamboo shoots, and took them out immediately after they were cooked.

Pour out the water, put oil in Gu Bai's hot pot, pour in various ingredients and seasonings, the most important of which is the water used to soak the mushrooms just now, with the water of the mushrooms, the aroma of the meat will be more realistic.

After it was all fragrant, Gu Bai fished out the seasoning again, and finally poured in sliced ​​bamboo shoots, shiitake mushrooms and vegetarian meat, added an appropriate amount of dark soy sauce, stir-fried, poured over the sauce, and continued to stir-fry.

The step of pouring gravy is essential. After the general braised pork is cooked, the gravy is very rich, but there is no way to make such a rich gravy with vegetarian meat, so we can only use lynching to make the soup thicker. , to add flavor to the dishes without damaging the shape of the dishes.

After stirring evenly, this vegetarian braised pork dish is ready to serve.

The sauce-red braised pork is served on green rapeseed, mixed with sliced ​​bamboo shoots and shiitake mushrooms, and garnished with chopped green onion, which makes people more appetizing.

The audience, on the other hand, looked at this meat dish and rubbed their eyes. They watched Gu Bai make this vegetarian meat dish with their own eyes. At the beginning, although Gu Bai's craftsmanship was good, meat is meat and vegetables are meat. No matter how you cook the dish, the dish becomes meat.

The judges had been watching Gu Bai for a long time, and they were looking forward to his dishes. When Gu Bai raised the flag, they hurried over to taste it.

At this time, the rest of the chefs were not particularly nervous. Firstly, they were strong enough to feel that they would not be affected. Secondly, the meat cooked by Gu Bai didn’t look like much. It will last longer than before.

Mondecar felt that he and Gu Bai were really destined, otherwise, why would it be Gu Bai's turn to be the judge in the semi-finals.

Mondecar completely forgot that he didn't want to be a judge for such a long time, but he rushed to be a judge because he was very curious about Gu Bai's dishes.

After all, it's not easy to be a judge of this World Chef Competition. Without enough strength and reputation, he can't suppress other people, and it's easy to let himself fall into rumors.