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They were worried about Gu Bai, but Gu Bai didn't have any ideas at all. Gu Bai felt that he pulled it very smoothly, and he could make a few more buckles.

Gu Bai didn't really want to break any record. If he really wanted to break the record, he wouldn't be in the competition. It's just that he felt that this time he was exceptionally smooth.

At this time, the noodles in Gu Bai's hands are already too thin to be thinner, if they are placed in clear water, they will melt immediately, and there is no time to pick them up again.

Eighteen buckles, nineteen buckles, twenty buckles...

Audiences who are close to Gu Bai have difficulty seeing the appearance of the fine silk of the dragon beard noodle in his hand, because it is too thin, and the thin naked eyes will blur if they stare at it all the time, even if it is played on a big screen, The audience felt that the facial threads on the screen were so thin that they couldn't see clearly.

It’s normal that they can’t see clearly, because at the time of twenty buckles, the number of noodles has reached as many as one million, which is much thinner than hair. , A thread of noodles is probably invisible in front of other people.

But even if they couldn’t see it clearly, the audience present were all heartbroken, their eyes were filled with amazement, and they were shocked by the beauty created by this stretching noodle technique. Pulling it off means destroying the current beauty.

Not only the audience, but even the judges were staring at Gu Bai closely, and even some chefs were watching Gu Bai's movements, unable to look away.

Although Gu Bai's movements looked easy, but they are both cooks, so they naturally knew the difficulty of this step. Gu Bai was able to do it so easily because his noodle stretching skills were good enough.

After pulling twenty buckles, Gu Bai finally stopped, removed the two ends of the dragon beard noodles, and put them aside for later use. He was going to make a snowflake dragon beard noodles, which had to be deep-fried, in order to ensure that the fried dragon beard noodles would be eaten by the judges When it is still crispy, it must be fried later.

Gu Bai first cooked a bowl of noodles. Gu Bai didn't use any precious ingredients, but simply made a scallion oil dragon beard noodles.

Boil water to cook the longxu noodles, cool them in cold water, and then put them in a large soup bowl for later use. The weather is getting hot, and if you eat a steaming bowl of noodles, it is somewhat inappropriate.

After finishing the noodles, Gu Bai blanched the bean sprouts, washed the cucumbers and shredded them, and then put them on the dragon beard noodles. These were all side dishes, and they would taste more refreshing. Gu Bai was worried that there would be no bean sprouts to use. , Fortunately, the organizers prepared very well.

But if there is no bean sprouts, it’s fine, Gu Bai can naturally choose other ingredients to pair with the dragon beard noodles. With his current cooking skills, as long as he doesn’t have any suitable ingredients, otherwise there is no such thing as a clever woman who can’t cook without rice. Even with just rice, Gu Bai can cook several dishes.

The other main ingredient of scallion oil dragon beard noodles is scallion oil. The scallion oil must be delicious, so that the noodles will be more delicious. If the scallion oil is not good enough, the taste of the noodles will be greatly reduced.

Smash the ginger and garlic, chop the chives into chopped green onions, shred the peppers, pour oil into the pan, and when the oil temperature is right, Gu Bai puts all these ingredients in, and cooks slowly over a low heat. It can't be too big, it will burn the pot when it is too big.

Even if there is enough time in this competition, even if the pot is messed up, you can do it again, but this will also affect the results of the competition. Gu Bai has observed that some chefs who made mistakes in the competition will be scored by the chef. Press it down, as do all errant cooks.

Don't think it's just a small score, but among the people present, many people's strengths are very similar. You are a little short here, and there may be three or four people who beat you.

Under the slow fire, the onion, ginger, garlic and chili shreds are slowly changing color, and the oil has gradually changed from the simple oily aroma just now to a rich and spicy onion aroma. This aroma is very compelling. The judges who were tasting another team's Chinese food couldn't help but be attracted and looked this way.