"Give a score, ten is the full score, and the final score is the average score." Yang Kaizhong said.

Many judges nodded.

The scoring method is the evaluation method in previous National Youth Cooking Competitions, and it is not much different from the qualifiers of each province.

In fact, the qualifiers are also based on national competitions.

It’s just that this year’s special reason is that the rating method is not used.

Of course, someone specializes in the statistics of scores. There are dozens of reviewers, and it is actually quite troublesome to count them. However, with the help of a computer, you can get the score by just entering it.

The tablet computer used by the supervisors next to each group of competitions is now exactly one per reviewer.

Each judge scored the score, and soon the Mapo tofu cooked by Chen Zuyi came out. However, it was not announced, but was temporarily kept confidential.

Almost at that time, the sweet and sour carp in Jiangyang was also cooked.

There are five carp in total, each of which makes a jumping posture, as if it is fresh. This is called carp leaping on the dragon gate.

The carp was fried golden and drizzled with brown-red sweet and sour sauce, as if it was coated with a layer of glazed glass. It shines in the sun.

"The shape looks good and the technique is good." said one judge.

"Sweet and sour carp, please taste it!"

Jiang Yang bowed and said.

"Jiangyang, do you know that we have tasted Mapo tofu just now, and the taste has not yet dissipated on the tip of our tongues." said a chef.

"The dishes have been completed, and you can't stop serving because the timing is bad." Jiang Yang said.

"Well, that's right. In this way, you and Mapo Tofu will have the predicament in nature." The master said again and stopped talking.

This is how Jiang Yang chose. He just reminded him that he had no right to interfere with Jiang Yang.

Jiang Yang knew this truth, but he had no choice. Chen Zuoyi completed it earlier than him, and he had no choice.

The judges took their chopsticks and tasted this sweet and sour carp!

There are many cuisines for making sweet and sour fish, but because of the different characteristics of each major cuisine, there are also differences in the methods for making sweet and sour fish.

For example, the West Lake vinegar fish in Zhejiang cuisine is actually a kind of sweet and sour fish, but the recipes are different and the tastes are different.

It is not difficult to make sweet and sour fish, but it is difficult to make them well. The ratio between sweet and sour, sweet and sour, sugar and vinegar is extremely important. If there are as many or fewer, the taste will change.

Chefs who are not experienced enough will always have less sugar or less vinegar when making sweet and sour sauce. The confidence in this cannot be explained clearly by one proportion.

Sugar and vinegar are the main flavor, but other seasonings should also be included. If you are not sweet and sour fish, just add sugar and vinegar. The two should be combined with the taste of other seasonings to make the whole dish harmonious and unified.

Harmonious and unified is also a very important point in cooking. All dishes need to do this. A dish that is not harmonious and unified is like a scattered warrior. It seems powerful, but in fact it is vulnerable.

This is also the reason why Li Li lost to Jiang Yang last night.

Although the seven-character chicken feet created by Mr. Liao have seven flavors, each independent of each other, they are harmonious and unified. The seven-character chicken feet cooked by Li Li are the seven flavors that are independent of each, but they are not harmonious and unified.

The judge tasted the sweet and sour carp in Jiangyang. The carp was crispy, and even if it was drizzled with sweet and sour sauce, it was still crispy.

When you pick up a piece, you can still hear a "click!" sound. The sound is not loud.

After entering the mouth, the fish is crispy and delicious, with a strong sweet and sour flavor but not heavy. All kinds of flavors seem to serve the sweet and sour flavor.

When the taste was over and about to comment, a strange feeling suddenly filled my heart.

Opening his eyes, all the judges looked at each other.

The words I had already reached, but now I can't speak them.

Silence, a long silence.

"Give a score." Yang Kaizhong said breaking the silence.

Everyone sighed and began to score.

This situation made the audience very puzzled.

In the live broadcast barrage.

"What's going on? Is it true that I'll give you a score without commenting?"

"It should be because the taste is too bad, and the judges are unwilling to comment."

"Impossible! I, Chef Jiang, is very skilled in cooking. It must be because the taste is too good, so there is no need to comment."

…………

There are all discussions and speculations.

However, the jury did not explain, but just scored it silently.

Although Jiang Yang was also puzzled, the dishes had been reviewed, so he stood aside like Chen Zuyi.

Long Yunan's is still cooking. The coconut milk and rock sugar bird's nest has been cooking for a long time. In addition to soaking in clean water, it also needs to heat it for two and a half hours in water, and finally simmer for about fifteen minutes.

This dessert is quite troublesome to make.

First, soak the bird's nest in clean water for four hours, remove the feathers and wash it, separate the water. Wash the longan meat, drip the water and pound the rock sugar. Put the bird's nest and longan meat into a stewing pot, inject boiling water, cover and simmer for 2.5 hours, add rock sugar, fresh milk and fresh coconut juice, cover and stew for about fifteen minutes until the sugar dissolves.

It takes about seven hours to complete.

So although coconut milk and rock sugar bird's nest are a dessert, the complexity is no less than that of some big dishes.

This dessert is Long Yun'an's specialty dish, and even among all his specialty dishes, it is top-notch.

Long Yunan finally chose this dish after careful consideration.

At this moment, Long Yun'an's coconut milk and rock sugar bird's nest is still heating through water.

He looked focused and judged the heat by the slight taste brought by the water vapor.

A top chef will not calculate the heat strictly, but will judge the heat based on the taste emitted by the ingredients themselves. Due to differences in the cooking environment, there will be subtle differences in the cooking time. Therefore, it is not possible to judge the heat strictly based on the time of the recipe.

Not only Long Yun'an, Jiang Yang, Chen Zuyi and others all said that this is the judgment.

Time passed by minute by minute, and Long Yunan suddenly stood up and took out the bird's nest. The whole movement was decisive and quick without any hesitation.

Next is the last step, which takes less time.

Long Yun'an put the coconut milk, fresh milk and rock sugar in the cup and heat it.

Soon, Long Yunan completed his coconut juice and rock sugar bird's nest and walked to the judge with him.

He couldn't finish it alone, and asked the staff to help him, so he took it over in time.

Because he divided the coconut milk and rock sugar bird's nest into dozens of portions, and each judge had one in front of him.

The bird's nest is crystal clear and exudes a coconut and milky aroma. Rock sugar makes the bird's nest slightly thicker.

The snow-white milk and coconut milk, paired with crystal clear bird's nest and longan, look as beautiful as crystals in the snow.

"This traditional Cantonese dessert makes me want to taste it."

As he said that, the judges scooped a spoonful of them into their mouths.

Extremely sweet!

Milk with the coconut aroma, the sweetness of the rock sugar is just right, the bird's nest is smooth, and the longan is soft and glutinous.

Every taste of this dessert is a treat.
Chapter completed!