Qiao Zhi chose beef spine meat, that is, beef scorpion.

In daily life, sheep scorpions are very common and many people like to eat them. Cat scorpions are rarely seen because they are too large to get a mouth and are difficult to eat.

Many people present were experts, and they could see at a glance that Qiao Zhi had a problem in selecting materials.

Even though he was originally an outsider, after explanation from someone around him, he immediately knew that Qiao Zhi’s selection of materials was wrong.

Mei Ling sat in a special private room for media reporters, and she needed to receive these colleagues.

After this conference, they have to ask them to help promote.

She couldn't understand Qiao Zhi's choice, why did she choose the cheapest part of the cow!

Cheap means low-end and cheap.

"Is it because he has any special way to make the scorpion turn into a delicacy?"

Mei Ling thought came to her heart, but she was still a little uneasy.

The chef king won the top ten championships, and everyone is a top expert. No matter how skilled the knife skills or other skills are, they are not the same.

If you are born slightly inferior to other opponents in terms of ingredients, it means innate deficiencies.

"Qiao Zhi, Qiao Zhi, why do you have to make such a big rhythm in the final stage?"

The emotions are complicated. Mei Ling is also looking forward to it. The bigger the rhythm, the better the effect.

The middle-aged man sitting next to Mei Ling is the chief reporter of "Feast" magazine, a subsidiary of the Cooking Association, named Liu Jinsong.

"You have always asked me to pay attention to a young man named Qiao Zhi. His first move seemed a bit wrong." Liu Jinsong sighed, "Wu Linfeng prepared Dengying beef, and Lin Jie prepared Dongpo beef. They chose the best beef. Through their cooking techniques, they could imagine the deliciousness of the food without tasting. Qiao Zhi now chose the most difficult and the worst beef scorpion, who was defeated before the battle."

Mei Ling agrees with Liu Jinsong's judgment.

As the chief reporter of the food magazine, I am also an experienced gourmet. He has tasted all the famous classic dishes in the country.

There is no way to make beef scorpions in Huainan cuisine.

Mei Ling originally planned to invite Liu Jinsong to be the judge, but he politely refused.

The reason is that although Liu Jinsong is good at tasting food, he himself is not a food lover, but only regards tasting food as his profession and job.

Mei Ling was silent for a few seconds, "Jinsong, I must share a story with you. Once upon a time, when I entered the cafeteria he runs, I had similar doubts like you, but after I tasted the dishes he cooked, I completely overturned my initial judgment."

"Is it really that amazing?" Liu Jinsong is a person who pursues excitement. "How about we bet?"

"What bet?" Mei Ling looked at Liu Jinsong in confusion.

The two are old friends, and it doesn't matter if they make too much jokes.

"We bet on Qiao Zhi's dish. If the scores are in the top three, I will add two pages of promotional space to you in this issue of the magazine. If you are in the top three, you have to consider changing jobs and joining my team." Liu Jinsong is now planning a brand new project, which is related to the diet magazine.

He repeatedly tactfully told Mei Ling that he wanted to help her become his partner.

Mei Ling smiled, "It's not a good deal to let me sell you the bet."

Liu Jinsong frowned, "The next issue of the magazine will also give follow-up reports on the third edition of this conference, how about?"

"Trade!" Mei Ling felt that she could make this bet.

There are still many variables in whether to join Liu Jinsong's team for a long time.

However, the publicity resources of several editions of "Feast" magazine can be realized in the past two months.

What's more, Mei Ling has confidence in Qiao Zhi.

His choice of ox scorpion is definitely of his own meaning.

With his cooking skills, he might create a surprising miracle.

Seeing that the verbal agreement was completed, Liu Jinsong was in a good mood and smiled and said, "The food critics in our magazine are now discussing whether the beef scorpion can cook dishes that are more delicious than beef glutinous. They now have their own positions, but overall, support the beef glutinousin has the upper hand."

Mei Ling smiled and said, "Is that true? Actually, no matter what the result is, I think it will be beneficial to the conference."

Liu Jinsong was slightly stunned and immediately reacted, "Yes, controversial topics are a good thing that has a positive promotion effect on the dissemination of the conference."

The chef king will publish one every four years, but it is difficult for a chef who has controversial performance to create topics.

In many talent shows, why people who are controversial topics are kept for the end is because this can increase the ratings of the show.

What made "Yang Chaoyue" successful is not luck, but her controversy!

Qiao Zhi is such a "outstanding" contestant. Even if the food he cooks cannot reach the level of the chef king.

But his choice of each dish seems to be related to social hot topics.

Health care, weight loss, and healing, Qiao Zhi can satisfy the pursuit of food in young people.

Nowadays, young people’s pursuit of food is no longer as simple as color, fragrance and taste. There is another feature, that is, there must be a good "memo"!

This "memo" is like a burst of light in the plot, and a dish must be made to bloom with eye-catching explosive power.

Although cattle scorpions are cheap, they are also a good raw material for "melting stems".

Mei Ling suddenly began to look forward to what kind of reversal is hidden behind the cheap and low-end cow scorpion!

...

In the process of making palace dishes in ancient imperial chefs, they not only paid attention to color, fragrance and taste, but also had allusions.

If a dish doesn't have the story behind it, it's lack of soul.

For example, a dish is made and won the favor of princes and ministers. Princes and ministers call the chef in front of him and prepare to give him a reward, he will ask what the source of this dish is.

If there is nothing to come from and it’s just delicious, then the chef will definitely pass by the reward.

On the contrary, if you can say something that makes diners laugh, the powerful will naturally reward them without any mercy.

Top chefs generally pay attention to incorporating allusions into their works, making seemingly ordinary dishes hidden behind them.

This is like burying a pit inside, or it is like a painter leaving blank space in his work, or it is like the cleverness of sitting and discussing the truth.

A peerless masterpiece must have "memories", not just a simple aesthetic.

Qiao Zhi chose the ox spine, and there was a flash of inspiration and thought of a good meme.

If he and other chefs choose good parts on the body of the cow, they just stand on the same starting line.

Qiao Zhi chose the ox scorpion. On the surface, he took a few steps back.

If the race venue is a circular closed track and he runs in the opposite direction, he may be closer to the finish line.

Moreover, he has only one person on this track, so it is easier for everyone to focus their attention on him.

With a crisp sound of the bell, Wu Linfeng took the lead in ringing the silver bell.

The audience exclaimed because Wu Linfeng made this dish too fast. It took almost ten minutes before and after, a fragrant dish of Dengying Beef was completed.

Although the speed is fast, it does not mean that the level of this dish must be high.

But it is better to be fast than to be slower.

Qiao Zhi had just soaked the cow scorpion to remove blood. He was using boiling water to remove the original fishy smell of the cow scorpion.

In the eyes of the audience, Qiao Zhi looked too clumsy.

As for the judges' impression of the two, they will naturally be divided into different levels.

Wu Linfeng carefully put the Dengying beef on the plate and placed it in each dish.

There were more than 50 judges on the scene, and they needed to prepare enough portions.

The selection of ingredients for Dengying beef is very particular. A cow can only take its leg tendon meat and tenderloin.

The beef of lantern shadow is related to the great poet Yuan Zhen. When he was drinking in a country hotel in Luohuaxi, Tongzhou, the store brought an extremely thin beef slice. Yuan Zhen used things to make love and recalled the lantern shadow drama that was popular in Chang'an, the capital at that time, blurted out and praised the beef slice for "like a shadow drama".

Considering the large number of judges, Wu Linfeng controlled the spicyness of the beef slices when making this dish.

Jin Chengwei picked up a piece with chopsticks, looked under the light, and exclaimed: "The thinness of the meat slices but not broken, proves the chef's amazing control of knife skills and heat."

"Wu Linfeng is worthy of being the favorite of this conference! The beef of Dengying actually hides the smell of osmanthus honey. I can't guess what method he used to join it." Another judge sighed in a low voice.

Good chefs have exclusive secrets, which are generally not easy to show to others.

The judges here are all experienced chefs. They are knowledgeable and even if their skills are hidden, it is extremely difficult to hide them. But Wu Linfeng did this.

The judges tasted the lantern beef one after another.

The beef is as thin as a cicada's wings, like a golden window paper. When you pick it up, you will subconsciously study it. After putting it into your mouth, the slices not only bloom with the spicy aroma unique to Bashu cuisine, but also compete more than you imagined.

It is hard to imagine that the thickness of a piece of paper can have such a tough texture. After chewing it with your teeth three times, the meat slices will become powder, tough and crisp, forming an intriguing and wonderful taste.

Just eating one slice is definitely not enough.

I couldn't help but stretch out my chopsticks and put the second piece into my mouth, which made a stronger taste impact on my taste buds than the first piece.

The experienced judges can immediately understand that it is the effect caused by the numb smell of pepper.

Sichuan peppercorn is a special taste bud stimulation. The electromagnetic field at the tip of the tongue produces vibrations. The average frequency of 50 times per second produces stinging. The burning buzzing feeling is really interesting.

"Those judges eat so well! They make me hungry."

"Oh, it would be great to give me a taste."

The audience's appetite was stimulated below, and many people secretly swallowed their saliva.

"It is worthy of being a favorite to win the championship, and it shows the wonderful taste of Dengying Beef like a textbook."

"The key is that innovation is also incorporated, adding honey to the Dengying Beef, which makes the taste rich and changeable."

"This dish is impeccable! Although it is just a cold dish, if you serve as the main dish at the banquet, you are qualified. It is important to be particularly appetizing and boost your appetite."

"The biggest difficulty of this dish is to use the method of roasting fire to replace the drying process. Otherwise, it will take at least three or four days to dry. Wu Linfeng is really a genius!"

The judges started to score, and the scores will not be announced for the time being. They will wait until the results of others come out before they will be announced together.
Chapter completed!