I rely on the food variety show to become popular on the Internet

Gu Bai was still surprised, when he turned his head, he found that other people had crowded into a corner, as if they had found some delicious snacks.

Gu Bai looked curiously, and saw that the snacks in their hands looked very familiar. Isn't that the jujube paste yam cake he made?

After Wang Xiuquan ate two yuan, he was squeezed out of the table, and he didn't think about going in again. He had already eaten two yuan, and he should give some opportunities to others.

Master Cheng was amazed by the taste of jujube yam cake.

The taste of this jujube yam cake reminded him of one thing. He learned cooking skills from his master when he was very young. When he was a guest, there was a plate of jujube yam cake on the table. The owner stuffed a piece of it for him. He ate it at that time One piece, I wanted to be polite and couldn't eat more, but it was so delicious that I couldn't control my hand and took one piece after another.

At that time, I still thought that I would be a pastry chef in the future, and I could cook whatever I wanted, but I was young and forgetful, so I gradually forgot this dream.

But now eating this soft, glutinous and fragrant dim sum, Master Cheng feels as if he has returned to his childhood. The dim sum at that time was so delicious!

Master Cheng savored this piece of jujube paste yam cake carefully, and ate it slowly, recalling his childhood. After eating one piece, he was about to take another piece, but found that he could not find it, and the plate was already empty.

Master Cheng froze. He remembered that he still had a lot when he took it. Why did it disappear so quickly? He almost thought it was his eyesight.

But if you take a closer look, the plate looks exactly like the plate with jujube paste and yam cake just now, except that the snacks on it have been removed, and more patterns are exposed.

"How can you eat so fast!" Master Cheng couldn't help but said.

"Who told you to eat it so slowly just now? After you finish eating, others will find that this jujube paste yam cake is delicious." Wang Xiuquan spoke up.

As soon as he spoke, Master Cheng remembered that the other party seemed to have taken two yuan, and became envious and jealous.

Wang Xiuquan noticed the look in his eyes and raised his eyebrows proudly. He thought of this after he realized that it was Gu Bai's craftsmanship, so he took a piece early.

Except for Wang Xiuquan, everyone who ate with them also took two yuan, and even some of the people behind got two yuan. They took more, and many people couldn't eat what they wanted. They could only watch Grieving with an empty plate.

They came too late.

But the memory of the food portion was not good for the people present, not to mention that because the jujube paste yam cake had a lot of portions, they had to look at it a few more times. After a short recall, they remembered that the initial portion of the dim sum was just right for one person.

But now, at least six people took more.

"You can eat something else. There are so many snacks here, it's okay to miss a yam cake with date paste. Besides, there is also a yam cake with date paste. You can try it too." The person who was stared at said.

After he finished speaking, the chefs who didn't eat just now thought about it, so they went to eat it, and those who ate a piece just now also went to get it. After all, the piece just now was not enjoyable, and it just satisfied the needs of taste. , finished eating.

My mouth is empty and I want to eat more.

However, after eating this, many people sighed, the taste was not bad, but compared with the dim sum they ate just now, it was a little bit worse, the more they got to this point, the taste was even worse Then there is a big difference.

Those who sighed all had eaten the dim sum made by Gu Bai just now, and the others felt okay after eating it. Just looking at the reactions of other people, they knew that the jujube paste yam cake and the one just now should be quite different. up.

It's just that the more they knew the gap was big, and they thought that they didn't get it, they couldn't help glaring at the few who took more.

Wang Xiuquan was also stared at, but he didn't care. He wanted to eat well, so being stared at was nothing. His thick skin made it impossible for others to continue staring at him.

It's useless, you are tired of staring at him, but it has no effect on the other party, and staring at him is just making yourself suffer.

When they were tossing around, Gu Bai had already eaten a lot of dim sum, most of which were small and delicate, probably because there were too many types of dim sum in this meal, and there were not many people. It took three bites.

Gu Bai likes two desserts the most, one is coconut milk cake, although it is not S-grade, it is only A+, but it unexpectedly meets Gu Bai's preferences, it has a strong coconut fragrance, a chewy texture, and a faint milk aroma.

The other dish is Pansi Cake, which is as thin as golden needles, golden and translucent in color, crispy and burnt in taste, and extremely sweet. This is s-'s dish, and it is very suitable for Gu Bai's preferences.

As for other snacks, Gu Bai also likes to eat them, but they are not as suitable as these two dishes.

But even though he said it wasn’t his favorite, Gu Bai still tasted it one by one. After all, the taste of these dim sum is not bad, even the dim sum prepared by the Chef’s Association tastes very good.

But Gu Bai really wanted to eat it, but he stopped after eating more than 20 dim sum. Why isn't the stomach bigger.

Gu Bai didn't notice it, but everyone else noticed him. After all, they were talking about eating snacks, but everyone was eating while chatting, and he was the only one who ate more than 20 kinds in one go, and didn't stop until he couldn't eat any more.

The people from the Chefs Association were also paying attention to the situation here, and they had noticed Gu Bai's movements long ago. After watching Gu Bai finish eating, a staff member came over and asked him if he needed some digestion tablets.

Although there are very few pieces of dim sum, Gu Bai ate more than 20 pieces. Judging from his body size, he doesn't seem to be the kind that can be eaten. It would be bad if his body feels uncomfortable after eating.

Gu Bai shook his head, he had thought of this situation in advance, and had already made preparations.

Gu Bai took out the haw jelly he brought with him and started to eat it slowly. Although the haw jelly had no special effect, Gu Bai also found that eating haw jelly could improve digestion.

Although he felt that he could eat some more, Gu Bai glanced at the dim sum on the table and gave up. He had already eaten most of the A+ and S- dim sum, and there were still some uneaten dim sum, either a A-level dim sum, or A+-level dim sum with the same taste as the dim sum you ate just now, it doesn't matter if you eat it or not.

If he had a stomach to spare, then Gu Bai would probably try it, but he couldn't eat it anymore, so he didn't want to.

Except for Wang Xiuquan, everyone present was very curious as to who the maker of the jujube paste yam cake was.

I just want to know who the producer is. Unless the other party comes forward, I can only rely on guessing. Everyone chatted and guessed directly.

The taste of the jujube paste yam cake was so good that some chefs were directly excluded from the candidate list, because many people present knew very well that even if they improved, they would not improve so fast. Swipe, at least one-third of the people have been swiped.

The ones who were dismissed were particularly obvious, and the rest of the chefs who were not so obvious were also continuously dismissed for various reasons. Gu Bai didn't really understand them, but he could tell from the other party's expression that those reasons That's right.

The reason why one of the chefs was dismissed is very simple.

"You like to cook strong dishes. The taste of this jujube paste and yam cake is too light. It must not be made by you."

Although the other party admitted it, he was very unconvinced: "Why don't you think that this may be me going to extremes on purpose to make a dim sum that none of you can guess?"

"You can pull it off. You want to make the jujube yam cake taste like this. You don't know how many times you have to practice. You have to eat it every time you finish it. How can you improve if you don't eat it? The question is, can you eat it?"

"It tastes so good that you can probably eat it like it is now, but how many times can you eat it at the beginning?" the person who gave the reason retorted.

The other party was speechless, and could only honestly admit that he did not make it, and that the dim sum he made was Roujiamo.

Gu Bai also ate that Roujiamo before, it is much smaller than the normal size Roujiamo, three fingers wide and one finger long, the skin is crispy, the inside is soft, the cured meat is salty and delicious, Gu Bai also likes it food.

Compared with other dim sum, the taste is really heavy.

The guessing circle is getting smaller and smaller, and Gu Bai is also becoming more and more obvious in the guessing circle, because apart from him, the rest are basically famous chefs, and the chefs present are relatively clear about what they know. .

If the other party can really make such a jujube paste yam cake, it will definitely not be hidden. It has already become my signature dish, or even if it is made recently, there should be clues, for example, I started making pastries before. , but there is no clue.

And the only person they knew very little about was Gu Bai, and everyone couldn't help but look at Gu Bai again and again.

After finally waiting for no one to eat dim sum, someone directly said what kind of dim sum he made. If there is the first one, there will be the second one.

Everyone said one by one, Gu Bai didn't want to expose himself at first, he felt that it was a bit too ostentatious, but seeing that more than a dozen chefs had spoken, and depending on the situation, in order to find him, the chefs had to Be ready to tell what you did.

Gu Bai knew that he couldn't hide it even if he wanted to, so he could only say, "I made jujube paste yam cake."

As soon as Gu Bai finished speaking, everyone looked over in unison, and there was a feeling in their eyes that the situation was within their expectations, but it was beyond their expectations.

After all, the possibility of Gu Bai is very high, and many of the chefs who spoke just now are from the speculation circle. They all admit that they did not cook it by themselves, so Gu Bai is the only one who did not speak up.

It’s just that Gu Bai didn’t speak up, and they didn’t dare to be sure, what if the maker of the jujube paste yam cake was among the people they eliminated before.

Although the possibility is very low, it cannot be said that there is no possibility.

Although this jujube paste yam cake can't be said to fully demonstrate Gu Bai's strength, it can be considered that the people present have understood part of Gu Bai's strength, and in the following cooking discussion, people will come to ask Gu Bai from time to time. Opinion.

Some things that Gu Bai understood, he cheered up to answer, and some things related to the blind spots of knowledge, Gu Bai kept silent, saying that he didn’t understand it very well, but obviously other people didn’t think so, just thinking that Gu Bai didn’t want to talk about it. , just give up.

The three hours passed quickly, and I found that at twelve o'clock, some people were still chatting happily, and they made an appointment to chat later, and Gu Bai was the one who was invited the most, and everyone obviously loved him. Very curious, but Gu Bai still refused, he still has things to do later.

Besides, if the chat continued like this, Gu Bai felt that he would not be able to hold on anymore.

After the seminar is over, it's time for the top three cooking selections, which is also the main purpose of Gu Bai's participation in the party.

In the kitchen of the Yingbin building, nearly thirty chefs spread out to cook. This time, no one helped to wash and cut the vegetables. Although some people have not touched this job for a long time, the basics are still there, and they are a little rusty. Will become proficient again.

Gu Bai's scallion-stir-fried mutton dish has relatively few main ingredients, only scallions and mutton are used, and it is relatively simple to clean.

The only problem is that the scallions and mutton are a little too much. Gu Bai feels that it weighs almost three catties. The scallion-stirred mutton may not be enough to fill the plate, so it can only be replaced with a large soup plate.

Faced with Gu Bai's shocked gaze, the Chefs Association members were a little embarrassed. This is also the lesson they learned that Gu Bai's dim sum was not enough for other people to eat.

After all, there are almost 30 people, and each person can eat two or three bites, and the three catties of mutton will be eaten quickly. If there is less preparation, it is likely that they will not eat much.

However, Gu Bai's side prepared more, and the other chefs' preparations were not too small, but considering everyone's appetite, it was still not as much as Gu Bai's side.

The other chefs noticed that Gu Bai had a different amount of ingredients, and silently applauded the Chefs Association from the bottom of their hearts, especially the chef who didn't eat the jujube paste yam cake just now, they all breathed a sigh of relief.

If the usual portion is used, one person can only eat one bite. This is a stir-fried dish, so what can one eat in one bite.

Although the portions were a bit too much, Gu Bai was only a little surprised, then calmed down, and even asked the staff of the Chefs Association if they had more mutton, he wanted to buy some.

Gu Bai smelled that the quality of this mutton was very good, if he wanted to go out to buy it, it would be very difficult to buy this quality of mutton.

Besides, since we've done it all, let's just make more. Anyway, he came here with an insulated box, and he took some out to take home.

When the staff heard that Gu Bai said that he wanted to buy some mutton and make more, and asked him if he could take it home, they almost didn't realize it. After all, this kind of thing has never happened since the party was held.

But they had prepared so much mutton for Gu Bai first, and besides, Gu Bai didn't want their mutton for nothing, he was willing to pay for it, so he hurried to ask the deputy director of the headquarters, the other party was in charge of this.

Hearing Gu Bai's request, the deputy minister directly agreed, and he didn't want Gu Bai to just pay, just trouble Gu Bai to do more.

When the mutton is in hand, Gu Bai first removes the fascia from the mutton. The fascia is too hard to chew. After removing the fascia from the mutton, Gu Bai begins to cut the meat.

The cutting method of mutton pays attention to cross-cutting, cutting off the meat fibers, and the taste of the fried mutton will not be too bad. Otherwise, it is a bit embarrassing for people to chew the mutton with their teeth and bite off the fibers.

Fortunately for young people, most of the chefs who cook this dish are not young, so it is even more difficult to eat.

Cut the deep red mutton into coin-thick slices with one knife, and the thickness is uniform. Gu Bai then cuts the green onions. The green onions only need to be white, and cut into hob pieces. It will make the onion more fragrant and more convenient to taste.

Compared with other chefs, Gu Bai's movements are not very fast, but his knife skills and movements are extremely precise, as if he has practiced countless times, and he knows how to do it even with his eyes closed.

This kind of rhythmic sense of rhythm made many people couldn't help but look at it twice, and then turned to four eyes, and the four eyes turned into eight eyes. They didn't come back to their senses until Gu Bai had finished cutting a piece of mutton. Come on, I was too busy watching Gu Bai's movements, I forgot to do my own thing.

This is not the first time Wang Xiuquan has seen Gu Bai cook. Not to mention the time when he was in the hospital, and the video of the food road after that, Wang Xiuquan has watched it many times. Every time he watched it, he would feel Gu Bai's knife Gong is really amazing.

It is amazing at first glance, but the more you look at it, the more attractive it is.

Moreover, the soothing rhythm of the sound made him use it as a sleep sound until now.

After the scallions were cut, Gu Bai started to flavor the mutton. He smelled the Huadiao provided by the association. It tasted good and could be used. Add Huadiao, dark soy sauce, soy sauce, pepper, and sesame oil, and stir in one direction. , so that every piece of mutton is fully stained with the aroma of the seasoning.

Gu Bai didn't put any salt, the mutton is not salty, the taste of these seasonings is enough.

After fully stirring, the delicious mutton smells a lot, but most of it is the aroma of the seasoning, and the aroma of the mutton itself is a little weaker, which can only come out after it is fried in a pan.

While stirring, Gu Bai had already set the pot on fire. The thing about sautéed mutton with scallions is one burst, the fire needs to be big, the heat at home may not be enough, but when you come to a restaurant, the heat on the stove is quite sufficient.

After the stirring was finished, the pot was scalding hot, Gu Bai poured oil into it, and a lot of smoke came out when the oil was poured into the pot, Gu Bai slid the pot so that the walls of the pot were covered with oil, and then poured the mutton into it .

The mutton that was poured in was only about half of the weight, because there was too much mutton on his side, and it didn't fit in the pot, let alone fry it.

As soon as the mutton is put into the pot, the deep red meat slices will soon turn light brown under high temperature, with a little powder in the middle.

At the same time, a burst of aroma spewed out from the pot. The aroma of this burst was so strong that the aroma of other dishes in the entire kitchen was covered by the strong aroma of mutton.

Gu Bai quickly stir-fried the mutton, and the mutton was almost bursting. Gu Bai poured out the meat and filtered out the remaining oil and water. The oil was unusable, and it was mixed with the mutton juice and blood.

Slices of mutton are brown and powdery, and look very tender.

Gu Bai washed the pot again, heated it up, poured in a small amount of oil, added the chopped scallion whites, and started to stir-fry, then added soy sauce, cooking wine, dark soy sauce, and the aroma of the scallions quickly came out of the frying. Also slightly sweet.

Gu Bai then poured the mutton slices into the pot, poured balsamic vinegar along the side of the pot, stir-fried a few times, and it was ready to come out of the pot, but before taking it out of the pot, Gu Bai still poured a little sesame oil into it, the aroma of the mutton was even stronger full-bodied.

A plate of sautéed mutton with scallions was ready, Gu Bai quickly made the second plate, and then put some plates into the insulated box, ready to take it away later.

Gu Bai cooks this dish quickly, some chefs take a short time to cook and finish it when he is busy, while some chefs cook a little slower, but not too slow.

The chefs present all knew that cooking should not take too much time today, otherwise it would not be a big deal if you were still preparing after other people's cooking.

When Gu Bai brought the dishes to the table, there were already more than ten dishes on the table, including both meat and vegetable soups, but Gu Bai guessed that the soup was made in advance, otherwise he wanted to make a good soup in such a short time , the difficulty is quite high.

At least as far as Gu Bai is concerned, he can't do it. It takes time to cook the soup. Although using a pressure cooker can speed up the speed, the taste and thickness of the soup will be quite different.

The association also prepared some wine for them, Gu Bai smelled it, it was very light rice wine, the alcohol content was not high, the spicy taste was not obvious, and it was a little sweet.

Wang Xiuquan came from the outside, and what he brought was his best porridge, but the porridge had a lot of weight, so he didn't bring it by hand, but lifted it.

Seeing Wang Xiuquan coming, many chefs from other places turned their attention to his porridge. You must know that during this period of time, Wang Xiuquan's porridge is well-known, and it is hard to know.

But everyone just looked at it, and then continued to look at the scallion fried lamb made by Gu Bai.

The dish of fried mutton with green onions looks simple, and it doesn't seem too difficult to make, but it is not easy to make it delicious.

However, the aroma is indeed strong. On this table, someone even made a dish of mutton with cumin, but it still couldn't suppress the aroma of the mutton fried with scallions.

One after another, other people's dishes were served.

Everyone gets three cards, on which they can fill in their three favorite dishes as a vote. The reason why each dish is not voted in a ballot box is very simple. Everyone's competition belongs to competition, but competition It's not that intense yet.

If you vote in this way, there is a high probability that many people will not be able to eat.

When the last dish is ready, you can start eating it. Gu Bai cooked it a little far away from his fried mutton with green onions. Although he ate it in the teaching space, the taste has faded a bit. He got up and picked up a piece of mutton. I felt that there were not enough scallions in it, and when I was about to add a little more, I found that the plate was half empty.

The corners of Gu Bai's lips twitched slightly. He was sure that he just lowered his head for two or three seconds. In just a few seconds, so much mutton with scallions was caught.

What he didn't know was that everyone had learned from the previous experience and lessons, and each of them accelerated the speed of serving food.

Although Gu Bai made a lot more, but he also made a lot before, but in the end, some people still didn't eat it.

Master Cheng picked up a lot with his chopsticks. He also cooked this dish of sautéed mutton with green onions.

As for Gu Bai's fried mutton with scallions, the aroma is more fragrant, stronger and purer than his cooking.

Master Cheng picked up a piece of mutton. The mutton is very thin, but it is not as thin as paper. It tastes solid and feels like eating meat. The mutton has no smell at all. The spicy scallion fragrance mixed with scallions, with a hint of sweetness, tastes scallion-scented, tender and smooth.

After eating a bite of mutton, Master Cheng ate a mouthful of scallions. The mutton was stained with the scallion fragrance of the scallion, and the scallion was also tainted with the meaty aroma of the mutton. The unique aroma of the mutton gave the scallion a layered taste and a crisp chewing Refreshing, exceptionally sweet.

Eating mutton and scallions alone is a kind of taste, and eating the two together is another kind of taste. Master Cheng thought that he had picked up a lot, and he could taste it slowly. After the fried mutton, go eat the rest of the dishes. After all, the chefs present are all good, and there are very few opportunities to taste them.

But after eating this scallion fried mutton, even if there is still a little left in the bowl, he is not at ease, he feels that it is not enough, and subconsciously wants to grab some more, but when he looks up, he sees the empty plate again .

No, didn't Gu Bai do a lot this time?

Master Cheng was dumbfounded again, he just saw that there were still a lot, and he picked up a lot, so he dared to eat a few more bites, otherwise he would not dare to taste it.

He thought he had learned his lesson and would not suffer this time, but he still made a mistake.