The competition officially begins!

Ren Pengcheng and Yang Kaizhong each stood up and started processing the ingredients.

This competition is not a competition, there is no part of selecting ingredients, because the ingredients are prepared by each person.

Is it fair? It is actually fair.

Sometimes, at this level of competition, it is not just about cooking skills. Although the level of cooking skills is fundamental, I have an important influence on the quality of the ingredients.

The taste of the dish is the king. The most intuitive thing that diners can eat is the taste of the dish. Sometimes it is difficult to taste better and worse in cooking, but the taste of the dish is OK.

This is different from a cooking competition. A cooking competition should try to eliminate other influences so that the chef's cooking skills can be displayed most intuitively. Because a cooking competition is a comparison of cooking skills.

However, Ren Pengcheng and Yang Kaizhong's exchange of competition is everything. It is the comprehensive ability of a chef. The cooking skills are only part of a chef, not all. The preciousness of the ingredients a chef can also reflect the strength of the chef from the side.

For example, many people are unwilling to cook for ordinary chefs when they get precious ingredients. Because they are afraid of ruining these precious ingredients, the cooking skills of chefs who can get precious ingredients must be recognized by others.

Jiang Yang does not have that ability now, so it is difficult for him to get precious ingredients. Although he is a master of cooking, it does not mean that everyone knows and recognizes his cooking skills. He is also a master of cooking in the Chef Association, and will not help Jiang Yang promote it everywhere for free.

Both of them use extremely precious ingredients, so they are careful when dealing with them. The more precious the ingredients, it is not too much to be careful. Because often precious ingredients represent the easier it is to damage them, just like porcelain, and they are afraid of using too much force in secret, so they will damage them.

The two of them were unfast, and they could even be said to be a little slower. Even compared to those chef apprentices who had not yet started their studies, they were also a little slower.

However, none of the people present was impatient, and none of them thought that the cooking skills of these two were not good. Everyone was calm and carefully observing their movements.

Jiang Yang is very close, and he has a good look, so he looks at all kinds of details carefully at this moment. This is much luckier than those behind. Jiang Yang admires Lin Yong's wisdom again.

Both of them are very worth learning about the movements of handling ingredients. Some of the techniques seem to be difficult, and they are better in fantasy ideas. In fact, it is just that, but it is hard to think of when they are not pointed out. This is the condensation of the wisdom of predecessors.

Yang Kaizhong took a big yellow croaker and used only two chopsticks to clean the internal organs. The fish that was processed in this way were intact on the surface, but in fact it had been cleaned inside.

This doesn't seem very complicated, and you can learn it by looking at it. In fact, it is not the case. Using two chopsticks to dig out internal organs in the fish's belly, the first thing is to be familiar with the structure of the fish and where to clean it. And the force should not be too strong, the fish's belly is easy to break. If it pokes in a crooked manner or uses too much force, it will destroy the integrity of the fish.

Jiang Yang was interested in watching it. As a chef, he couldn't learn it by just reading it, but after he understood it, he could practice it in the system space!

On the other hand, Ren Pengcheng was also dealing with a very special chicken. The chicken was about 60 cm in size, with a purple mouth, and a wax at the base and covering its nostrils. Its tars and toes were dark orange-red. Its tars and toes were dark orange-red. The plumage was snow-white and compact, and its tail feathers were well developed and upturned.

Most people can't recognize what kind of chicken this is, but Jiang Yang, who has known some uncommon ingredients, can tell at a glance that this chicken is called Tianshan Snow Chicken.

This is a rare bird from China. It was wild in the early years, with a rare number and extremely precious one. However, it has been tamed and can be raised by man-made. However, this kind of chicken is rarely seen in the vegetable market. Maybe it has been eaten but most of it has never been seen.

The one in Ren Pengcheng's hand is not a wild chicken, but a Tianshan snow chicken raised by artificially, but it is not ordinary artificial breeding. This is to choose a suitable place on Tianshan Mountain and breed it by simulating the wild environment. The grass seeds and flowers you eat, and the Tianshan snow water you drink, which is extremely expensive. Its tastes better than the wild Tianshan snow chicken, and it is safer after using vaccines. Therefore, this chicken is expensive.

Ren Pengcheng's method of dealing with chickens is not complicated. After killing the chicken, he puts the blood in the chicken's body and then removes the feathers on the chicken. In the step of removing the hair, Ren Pengcheng was very careful. In addition to the large pieces of feathers, even the small and difficult-to-remove fluff, Ren Pengcheng used tweezers to remove them one by one. After taking out the internal organs and cleaning them, Ren Pengcheng slaughtered the chicken into small pieces.

Yang Kaizhong also handled the big yellow croaker. His big yellow croaker this day was a wild big yellow croaker, which was extremely precious. Although it was not considered a top-notch big, it was not very small.

The ingredients of both of them are precious ingredients. Whether it is Tianshan snow chicken or wild yellow croaker, they are all valuable. Of course, the taste of the ingredients itself is even more outstanding than that of ordinary ones.

After processing the ingredients, start cooking.

Yang Kaizhong stuffed various ingredients into the belly of the big yellow croaker, such as ham, lean meat, dried scallops, mushrooms, winter bamboo shoots, etc. The amount of each ingredient is different, and it seems to be a special proportion. After stuffing these ingredients in, Yang Kaizhong closed the mouth of the big yellow croaker and put it on a steamer to steam.

Ren Pengcheng cleaned the blood on the chicken with Tianshan Snow Chicken and marinated it with rice wine to remove the fishy smell of the chicken. Heat the oil on the pot and stir-fry it quickly. Add Erjingtiao green chili, soaked red pepper, dried chili and various seasonings to enter, and stir-fry it over high heat.

Soon, both of them were ready for cooking.

Yang Kaizhong took out the dish he cooked from the steamer, and Ren Pengcheng also put the fried chicken on a plate.

The last step is to put the plate.

A good chef must be able to have both colors, fragrance and taste. Sometimes, the dishes themselves alone cannot reach a level of pleasing saliva. At this time, the dishes must be placed later to make the dishes look good.

In addition to making the dishes more outstanding in color, high-end dishes can also be sold more expensively... and cough, it sells better.

Don’t underestimate the later stage of a dish. This is equivalent to the post-production of a photo. For a photo, it goes without saying how important the photo editing is.

Yang Kaizhong and Ren Pengcheng both showed their profound skills in placing plates. Although they only added a few simple decorations, they transformed the two dishes, making them look better and more appetizing.

After the two of them had completed the two dishes, Yang Kaizhong spoke, "How to decide the winner?"
Chapter completed!