I burn big seats in the countryside

After Yunxi's explanation, those who didn't know understood it.

Xu Wenkai was a little disappointed. He thought Yunxi couldn't figure it out, so he waited to see the joke, but Yunxi could guess it.

The expressions of the judges were also different. Some nodded in satisfaction, expressing that they had not misjudged the person, while some had complicated emotions, and their cheeks were a little red.

The people who were on the team with Yunxi were even more dissatisfied with seeing Yunxi now, and they wanted to hit her and get such a big limelight. Sun Yuqin beside her looked at Yunxi with a sneering face, snorted and curled her lips in disdain and said:
"Hey, are you amazing, I didn't expect you to be a little girl, I know that!"

These words were obviously stabbing Yunxi deliberately.

The people behind heard it and responded:

"Hmph, that's not it. This is amazing. Originally, he occupied the captain's place, but it's even more powerful after showing off like this."

"It's too much for you to say that. People are already young and have an advantage."

Before the start of the game, before competing with the enemy, he was ridiculed by the people in his team.

Yunxi stared at Sun Yuqin coldly, and said:

"I just know. I know more than you. Come if you have the ability, and talk less if you don't."

As soon as the voice fell, the host said:
"The game starts now, the time is one hour, and the clock starts."

As soon as the voice fell, everyone started to do it. One hour is still very tense and cannot be wasted.

Xu Wenkai's hands were very fast. He took the rabbit and cut out the bones first. The host said in surprise:

"Chef Xu Wenkai is leading the way now. His knife skills are really perfect, smooth knife skills, walking between rabbit meat, speed and quality coexist, worthy of Chef Xu."

Before going on stage, the host Sheng Ming went through the history of every chef. In today's entry list, the most powerful is Xu Wenkai.

He is the well-known head chef of the Chinese food department of Tiangong Restaurant, and it is said that he even entertains envoys.

Many rich people like the famous ladies and chaebols in Kyoto use Xu Wenkai’s meals as a way to show off, because these 200 baskets are not just for anyone who comes to eat, they need to make an appointment, and they have to spend the minimum amount of money at Tiangong Restaurant .

And the restaurant does not accept people with fancy clothes. Xu Wenkai’s grandfather was an imperial chef. After the Qing Dynasty disintegrated the royal family, all the imperial chefs went out to survive. That time period was also a glorious time for the chef industry. Many imperial dishes were handed down. , All have their own unique housekeeping skills.

After Xu Wenkai’s grandfather came out, he went to Guangwenju restaurant, the first of the eight major universities in Kyoto, to cook. Guangwenju is a place for literati to meet guests. Many celebrities gather here to eat a few small dishes and drink a glass of wine. Legend has it that , the three non-stick made by this old master is the favorite of a big celebrity, and it has been mentioned in his literary works.

After the host finished speaking, voices came from the audience, praising Xu Wenkai:
"Look at his knife skills, it's really amazing."

"As expected of the chef of Tiangong Restaurant, it's awesome."

"This kind of aura is sure to win the opponent."

"Not only is Xu Wenkai good, but looking at the team he leads, you can see that he is a good chef."

There are also some people in the auditorium, staring at No. 86, watching how they handle the ingredients, and said:

"Hey, it's a bit of a grind, look at that knife skill, it's not as good as the one on the other side at all, and their group is probably going to be eliminated."

"That's right, the ingredients are messed up, and I don't have an appetite just looking at them."

"Nothing else, I really don't understand this duck blood and tofu, can these things eat dumplings?"

"Who knows, it's not us who eat, but the judges will eat these strange dishes later."

"The judges won't get food poisoning after eating it, the combination is too complicated."

"Didn't you see what was soaking in the judges' glasses?"

"I saw it, so what can I do."

"The water glass is soaked in senna leaves. That thing is to cleanse the intestines. All laxatives are put aside. Compared with it, it is nothing to see."

Yunxi in the competition area, after starting the competition, the system replied:
[The host first blanched the hump to remove the fishy smell, then roasted it, and after roasting, boiled the water]

Under the systematic teaching, Yunxi can keep up with every step, for fear of falling behind.

The judges watched Yunxi handle the hump and said:
"This thing has a strong fishy smell. Out of ten people, probably nine people can't accept it."

"Not necessarily, it depends on how it is done."

"If you give birth to a bag, you will lose."

"The most common method is roasting, but the hump after the test is not edible at all. If you can't control the heat, it will affect the taste."

"Xu Wenkai is also very good at cooking. The combination of corn and coriander is not common in the stuffing, and there are many disadvantages, which is more tricky."

"The rabbit and celery fennel that Yunxi brought to Xu Wenkai are also very challenging. This stuff is even more difficult to make. The taste of celery is complex, there are too many roots, and the taste of fennel is too strong."

The host watched Yunxi's operation, held the microphone and said:

"This is Chef Yunxi. Chef Yunxi's meat is the easiest in the audience. You don't need to remove the bones, you can just chop the stuffing and make the stuffing."

The host was very confident and felt that what he said was right, but when he saw Yunxi, he immediately changed his mind.

This Yunxi didn't directly process the hump with a meat grinder, but was slicing and boiling water, and then prepared some seasoned noodles next to it. From the looks of it, the host couldn't guess what she was going to do.

Feeling embarrassed for a while, he went to Quan Hejian who was deboning the quail, and watched him deboning the quail.

This quail is relatively small. Compared with rabbits, chickens and ducks, this quail is the best in the game.

Grandpa Quan cuts the bones with both hands. Judging from his facial expression, when Grandpa Quan was picking bones, he was obviously holding his breath, and then he took a long breath. Looking at the sides of his cheeks, he knew that Grandpa Quan was doing it. I deboned the quail with all my strength, obviously biting the back molars to debone the quail.

The host looked at Uncle Quan who was sweating on his forehead, and said:
"Chef Quan is carefully deboning. You can tell at a glance that he is really cooking with his heart. How much he loves this competition, you can also see that our chef is really full of enthusiasm. People are moved."

Afterwards, the host looked at Uncle Quan and said:

"Master, you are the best chef in our audience and the most attentive chef. It can be seen that you are a quail. May I ask how many minutes it will take you to debon this quail?"

After finishing speaking, the host gave the microphone to Uncle Quan, and the cameraman directly took pictures of Uncle Quan's cutting board. On the cutting board was a quail that had been broken into three parts, and it was directly projected onto the big screen.

The audience burst into laughter when they saw the quail.

The photographer may have a premonition that the front is high energy, so he moved away from the chopping board, stepped back three steps, and directly photographed the upper body of Uncle Quan.

Uncle Quan is impatient, and he doesn't like to do delicate things. In the hands of Uncle Quan, this quail has already been broken into three pieces, and he broke it apart with his bare hands. The force is small, and the meat is disobedient. When the knife goes up to cut the meat , as soon as he exerted force, all the bone residue was brought down.

Uncle Quan was already holding back his anger, and the host came up to ask questions, coupled with the audience's laughter, he couldn't hold back in an instant, and it was a national quintessence:
"***&****@#*, how many minutes can I know? If you want to know the time to buy a quail for deboning, don't ask me, it's all a good thing done by that idiot opposite."

It was a telegram as soon as it was exported, and then scolded the opponent and bombarded the host by the way, wishing to go up and fight with the opponent in the competition.

The host looked at the irritable Uncle Quan, didn't speak, just smiled awkwardly and left.

The photographer couldn't help laughing, and the projections on the big screen trembled with the laughter, and then wiped the tears with his hands.

Although the host was embarrassed after walking away, as a qualified host, he is used to such things. Sheng Ming is a veteran host with 20 years of qualifications, and he has his own professional ethics. No matter what the occasion, he can Achieve successful field control.

The host Sheng Ming said in his heart:

'What a grumpy old man. Fortunately, I'm a veteran host. I'm hosting for a newcomer. I think I'm going to be overwhelmed. I'm curious about what's on the other side, so I just went to have a look. '

As soon as the uncle said it, he was very curious about what kind of opponent he was. He just went over to have a look at the quail that was given to Uncle Quan, to satisfy his own curiosity, and to satisfy the curiosity of the audience by the way.

Listening to the laughter and exclamation of the audience, everyone must be very curious.

The host walked over directly and looked at Uncle Quan's rival chef.

The photographer didn't shoot the chopping board, and first took pictures of the chef and the host.

Just as the host was about to ask a question, he looked at the things on the chopping board, broke his guard in an instant, laughed and made a sound, his professional ethics of more than 20 years disappeared all at once, it was nothing left.

Even if he covered his mouth and thought about the sad things for 40 years, he couldn't hold back, and laughed directly.

When the host was about to ask a question, he looked at the things on the chopping board and immediately stepped on the brakes. It's better not to ask, just go.

Just as he was about to leave, the chef in front of him grabbed the microphone, stared fiercely at Uncle Quan who was opposite him, pointed at Uncle Quan and cursed:
"#*****###********, you can scold, so can I, you bastard, I'm still being polite to you, if I knew this, I will give you the whole The sparrow made you boneless, you are an idiot, you still have the face to scold me, what you do is not human, you fucking get me a pigeon, I fucking get angry, you scold me first up."

When scolding, he also opened his mouth to send a telegram, and it looked like he was using too much force, the veins on his neck were bulging, and he felt like he could go over and kick Uncle Quan [-] meters away.

With the sound of abuse, the photographer patted something on the chopping board, a broken pigeon that couldn't see anything?Only the meat from the two legs was removed.

What's even more exaggerated is that the ingredients on the plate are 1.5-meter-long Zhangxian scallions, half-meter-long Chinese cabbage from Longcheng, and finally pigeons that are less than ten centimeters long.

In this scene, not only the host and the cameraman couldn't stop laughing, even the judges couldn't stand up.

This combination cannot be said to be meat with vegetables, but vegetables with meat.

The game is still going on.On Yunxi's side, the hump has been dealt with, and it's just waiting to stir the stuffing.