Chapter 610

In fact, the competition system of the semi-finals is no different from that of the top eight. The contestants make a dish for the three judges to evaluate, and finally select two contestants to advance to the finals according to the scoring situation.

However, there are some changes in the main judge this time. Besides Bai Yuanqing and Wen Xiuyuan, another main judge is no longer Han Guobin, but an old man in his fifties.

The old man is a little thin, with old-fashioned circle glasses, looks like an old scholar, but his identity is very eye-catching.

Lu Youming, vice president of China Food Association.

This is an authority of Chinese food, a very powerful person.

With the prompt of the competition, the other three contestants have already started their own movements. Only Zhang Ye stands very leisurely and observes from left to right.

Yao Yu on the left hand side chooses a fish and starts to deal with it quickly. Judging from the technique, it seems that he wants to make a peacock Kaiping fish. This is a very auspicious dish, which has a very good meaning and is especially flattering.

On the right hand, Hao Ren chooses a dish that amazes Zhang Ye, jiuzhuan large intestine.

This dish can't be accepted by everyone, especially those customers who are addicted to cleanliness. It's a very thankless dish. However, since he dares to take it as a dish to fight for the top four, it shows that he is very confident in this dish.

Finally, Lin Feng, who provoked him just now, took a lot of ingredients, including meat and vegetables. It seems that it is also a very complicated dish.

And when he started, he took a look at Zhang Ye. His eyes were full of provocation, which made Zhang Ye helpless and innocent.

Probably understand the opponent, Zhang Ye this just slowly moved a hand.

The time of this competition is still only one and a half hours. Normally, players will not choose very difficult and complicated dishes, because it is too time-consuming.

But Zhang Ye went against the sky. He took a dozen things directly from the ingredients area, including chicken, pig's feet, dried shark fin, fish mouth, mushroom, yaozhu, abalone, winter bamboo shoots and 89 kinds of seasonings, all of which were put on the operating platform.

"He, he's going to jump over the wall!"

Someone screamed out.

People's eyes fell on Zhang Ye's body and looked at him in disbelief.

No one could have imagined that he would make such a dish, because the cooking time of fo Tiao Qiang is very long, and it takes several hours to stew in a slow fire to taste perfectly.

"Is Zhang Ye crazy? How dare he jump over the wall at this time?"

"Ha ha, he must lose this time. This boy is crazy."

"Wait and see, after a while he can't finish it, it must be zero."

"Yes, this boy is too conceited. He used to pass with full marks every time, but he couldn't finish this time. Then there will be jokes."

A lot of people's faces showed sarcastic, contemptuous, gloating eyes, whispering below.

However, many supporters of Zhang Ye are worried about this. They all frown at him and want to help him refute, but they don't have the slightest confidence. After all, the cooking process of fo Tiao Qiang is notoriously slow, which can't be refuted.

Buddha jumps over the wall!

This dish, which is almost famous in Chinese cuisine, was first called fushouquan. It is the top dish in Cantonese cuisine. It is well-known all over the world, and even many foreign leaders will choose to taste it when they come to China.

This dish has a history of more than 100 years. It originated from the research and creation of Zheng Chunfa, the owner of juchunyuan restaurant. Once it was launched, it caused a sensation. A scholar of that year even wrote poems on the spot. Meat and fragrance floated around the altar, and the Buddha heard that he abandoned Zen and jumped over the wall.

It is precisely because of this poem that many people gradually call this dish "Buddha jumping over the wall".

This dish has been improved by several generations of famous chefs and has become more and more exquisite and fragrant until now it is famous all over the world.

However, this dish is not only famous for its delicious taste, but also famous for its difficulty in cooking. Because there are so many ingredients and seasonings used, most people just remember seasonings for a long time.

But it's nothing to Zhang Ye. He doesn't even think it's hard to do it. On the contrary, it's very simple.

collocation is actually a more delicate dish of braised vegetables. The biggest difficulty is the combination of meat and vegetables. How can we make the taste of sea food and poultry blend with each other, but it is also clear and hierarchical. That's the essence of the whole dish.

This difficulty is a big problem for other chefs, but Zhang Ye has more powerful mana than his internal power. To solve this problem, he can't help it.

He took two pots and put water in them to start heating. Then he put the pig's feet into the pot with cold water, boiled the dried shark fin and fish beak in another pot and set them aside. Then he put a three yellow chicken the size of a pigeon in it again.

As the water in the pot kept boiling, the boiling was finished quickly, and the whole process took only ten minutes.The contestants nearby are seriously completing their own competition works. Only Lin Feng has a contemptuous look at Zhang Ye and sees that what he is doing is jumping from the wall. His brow is slightly wrinkled and a trace of anger flashed in his eyes.

It's also a very complicated dish. It's the most famous kongyan dish in Shandong cuisine. The eight immortals cross the sea and make trouble in Luohan. It's a family banquet dish in the sage's residence. It's also a famous complex dish.

He wanted to beat Zhang Ye with this complicated dish. After all, he could make such a complicated dish in an hour and a half, which really showed his amazing cooking skills.

However, Lin Feng never thought that Zhang Ye chose a more expensive dish than him, and it was more difficult to complete, or even impossible to complete, in terms of time.

"Where does his confidence come from?"

Lin Feng was a little surprised, and his hand slowed down a little, even almost cut his hand.

Damn it!

He immediately realized the problem, quickly focused on his cooking, but also sneered.

"Buddha jumps over the wall? Hum, if you can finish it, I'll write my name upside down. "

Zhang Ye doesn't care what others think of him at this time. He just has a confident smile on his face, and he cooks in an orderly manner.

Skim the froth from the soup that has passed through the shark fin and three yellow chicken, continue to heat the clean and clear chicken soup, and then add Huadiao wine to boil.

Then he began the real cooking process. He took a jar like a wine jar and put ginger slices, scallions and some seasonings at the bottom. Then he stuffed the whole three yellow chicken and pig's hands into it and spread bamboo shoots and ginger slices. Then he continued to spread fish wings and fish lips, followed by mushrooms and yaozhu, which were stacked in order Then put abalone and quail eggs.

After all this, Zhang Ye poured in the chicken soup, sealed the lid, put it into the steamer, and opened the stove.