Life is a Game

At 4:47, there are 13 minutes before the end of the game.

All the contestants have entered the final stage, and the time is not clear. Now they have stopped and started to ponder the issue of placing the plate. Jiang Feng's almond dew has been prepared, and the preserved egg and lean meat porridge has reached the last drop of two drops of sesame oil for a while.

It is worth mentioning that this time Jiang Feng used a medium-sized casserole instead of the extra-large casserole with Jiang family characteristics.

The spectators on the sidelines have already moved their index fingers.

If I hadn't seen it with my own eyes, it would be difficult to imagine the scene at this time, and it would be the first time even Xu Cheng saw it.

Soaked in the broth, the roots are bright, translucent and soft, as if they were stained with golden yellow crab fin in the broth. On the shark's fin, there are large chunks of tantalizing and oily salted duck egg yolk made of vegetarian crab roe, and under the shark's fin are buried dried tofu, carrots, winter bamboo shoots and shiitake mushrooms. A whole serving of crab yellow shark fin is placed on the cooking table like a bowl of sparkling gold, which is very eye-catching without any display.

The three sets of ducks that came out of the pot seem to be ugly. In a big bowl of duck soup, there is a complete white duck with all four legs facing the sky. The fat duck with knots on the belly is accompanied by only a few of the freshest and tenderest. The heart of Chinese cabbage is very shabby. But with a single knife, the duck belly is opened to show its hidden universe, and shabby becomes a low-key luxury.

Don’t raise the beef tarts up to eight centimeters. The high-calorie feast lobster cooked with butter, fish stock, cream, crab roe, and cheese. The hot oil is crispy after just being fried, and the plate is exquisite and beautiful as if it were served. The fat-flowered crabmeat lion head, the white-robed shrimp with the reputation of the first hot dish of the founding of the country, the Wensi tofu who shows off his knife skills like the three sets of ducks, and the colorful white table produced by chef Zhiweiju and Zheng Siyuan. dessert.

Even the most perfunctory Tai Fung House, which only pursues quantity but not quality, grilled lobster and Wenchang chicken in soup are also quite good dishes.

Caixiang had already drifted into the noses of everyone present and walked into their hearts.

Han Youxin had already started to swallow stubbornly.

At five o'clock exactly, the game is over.

The dishes of the seven groups of contestants are all on their respective cooking tables.

All the contestants looked at each other because they realized a serious problem.

There seems to be no judges.

It's not that they look down on Peng Changping, Xu Cheng and Han Guishan. These three people are the father of the gold master, the first chef and the strongest food critic. Of course they are qualified to be judges, but...

Their performance is not like being a judge, on the contrary, it's like being a simple person.

The game is over, and the three of them are still standing far away and watching from a distance, without any intention of coming closer.

Everyone felt very confused and began to whisper.

"Everyone, please be quiet." When everyone was discussing and all showed a little dissatisfaction and unhappiness, the staff finally jumped out to preside over the overall situation.

"Shit, who are the judges today?" Chef Arnold glanced at Peng Changping in the distance, very dissatisfied.

Hearing Chef Arnold said that Shit's staff shuddered subconsciously, and his good professionalism quickly returned him to normal. He explained aloud, "Now I will announce the selection rules for the final test of the points tournament."

After speaking the Chinese, there is an English translator for the team of Chef Arnold to translate it in English.

"The evaluation method of this field test is to exchange comments. Please taste each other the dishes of the other six groups and give the corresponding rankings before 5:40. After that, we will statistically analyze the rankings given by each group and announce The final ranking situation."

There was an uproar, no one thought that the last test was actually an exchange of mutual evaluation.

Chef Arnold's face turned black in an instant, and his beef tower was not enough for 24 people.

Not to mention twenty-four, six people are enough.

Looking at the reactions of the chefs on the field, Han Guishan looked regretful: "In fact, the program group should announce that it is an exchange of comments at the beginning, so maybe the portion of the cooking will be a little more. I just don’t know if we can still wait for the self-evaluation Have something to eat."

"It would be boring if you said it was an exchange of comments at the beginning. Don't worry, everyone won't taste it." Xu Cheng smiled.

Xu Cheng was right. After the program group announced that the review rule was exchange of reviews, the groups started a discussion. Each group only sent one or two chefs to taste the dishes of other groups.

I chose this way because no one thought it would be this way of commenting. Generally, there are three to six judges in food competitions, and six people are already very many. Although this competition took a long time, everyone used such a long time for preparatory work, such as hanging soup, soaking and marinating ingredients, except for Tai Fung House, each group did not do a lot of it.

Tai Fung House is just to control the fullness-congee is full.

There is also a lot of porridge cooked in a medium-sized casserole.

A small amount is destined to be impossible for everyone to eat, and everyone has different tastes, and radish and cabbage have their own preferences. If there is a dispute between the same groups because of rankings, it is difficult to determine the overall ranking. Send one or two representatives to each group, and send out the strongest person to comment.

Soon everyone reached an agreement, each group assigned one person to taste the dishes, the best one.

Taifeng Building sent Sun Maocai, Jiang Feng could only stare at a few dishes he wanted to eat with a little regret.

He wants to taste the beef pagoda, crab yellow shark fin and three sets of ducks. The beef pagoda is 80% hopeless, and the crab yellow shark fin and three sets of ducks are probably still a bit playful.

The seven selected chefs started to circle around and tasted the dishes under everyone's gaze. The cameraman could only carry the camera and silently swallowed and followed the camera.

Because there is a cameraman next to the camera, everyone’s facial expressions are very restrained, only Chef Arnold is doing himself, basically every pore on his body is roaring loudly every time he tastes——

That's it?

Rubbish!

They are not as delicious as I made!

Even when he ate three sets of duck and crab yellow shark fin, Chef Arnold was almost in this state.

Until he walked to the kitchen table of Tai Fung Building.

I don't know why, every chef is deliberately avoiding the cooking counter of Tai Fung Building. Ming Ming Tai Fung Building’s cooking station is in the middle position, no matter how you go, you will pass by, but everyone seems to have agreed to not pass by, even if you detour to Huaiyang Building, the cooking station is not from Tai Feng Building Passed by the cooking table.

Chef Arnold is the first chef to stop in front of the cooking counter of Tai Fung Building.

He is the fastest tasting dishes. Basically, he leaves after a two-second pause after eating. There is no aftertaste. Other chefs are still trying the third or fourth restaurant. Chef Arnold has already tasted five restaurants. .

Chef Arnold walked to Jiang Feng and looked at each other.

Jiang Feng confidently and calmly made a please gesture to him, obviously with confidence.

Wu Minqi and Sun Jikai stood behind eating melons.

Chef Arnold took a look at the dishes on the table. Compared with the top dishes in other restaurants, these dishes in Taifeng House can only be said to be homemade dishes. Except for Sun Maocai's two meat dishes, the others are indeed homemade dishes.

Sishen soup, fish-flavored eggplant, almond milk and preserved egg and lean meat porridge are all common home-cooked dishes.

The culinary skills of Wu Minqi and Sun Jikai are, in the eyes of Chef Arnold, the level of home cooking.

Chef Arnold took the chopsticks and ate with disdain. The more he ate, the more disdainful he was. His face was full of disgust. Even when he ate the soup baked lobster and Wenchang chicken, the disgust on his face was reduced and did not disappear.

Jiang Feng always felt that Chef Arnold actually wanted to say some sarcastic and sarcastic remarks, but he hadn't completely finished eating so he held back for the time being.

"What is this?" Chef Arnold asked in Chinese, pointing to the unopened casserole.

"Preserved egg and lean meat porridge." Jiang Feng said, opening the casserole.

In an instant, the fragrance of preserved egg and lean meat porridge burst out of the casserole.

Yes, it's bursting, not floating. Just like a bomb made of preserved egg and lean meat porridge exploded in the factory, the fragrance inspired by the sesame oil almost swept the entire venue when Jiang Feng lifted the cover, covering the taste of all other dishes. .

If the previous competition venue was a flourishing cuisine of different countries and a hundred schools of thought contend, then the current competition venue is dominated by preserved eggs and lean meat porridge.

Master Xu ate three sets of ducks, but he smelled of preserved egg and lean meat porridge, so much so that eating three sets of ducks tasted of preserved egg and lean meat porridge.

Everyone was shocked, including Jiang Feng.

He knew that putting a few drops of sesame oil on the cover after the porridge was made could better stimulate the fragrance of the preserved egg and lean meat porridge. He didn't expect this time to be so exaggerated.

Ever since the preserved egg and lean meat porridge was ready, Jiang Feng has been very confident.

Even if the other people's dishes are crab yellow shark fin, three sets of duck, Vance tofu, oily double crisp, beef pagoda, he is very confident.

Because he saw the game's evaluation of today's preserved egg and lean meat porridge.

[A perfect preserved egg and lean meat porridge]

perfect.

In the game, the non-recipe dishes will not be evaluated by the immediacy nature. Instead, they will use the words that taste acceptable, excellent, and close to perfect, which make it difficult for you to judge their true level, and then use them. A more detailed investigation of leaks and deficiencies tells you that this dish is actually full of shortcomings and room for improvement.

The level fluctuations in these evaluations are actually very large.

Take close to perfection as an example. Jiang Feng found that the close to perfect range should be B+ to S. This range is very wide and very confusing, because he has never made a perfect dish before.

Sometimes he thinks that a dish should reach S grade, and the evaluation given by the game is still close to perfect, but the improved conditions are more demanding and difficult to achieve.

This made Jiang Feng wonder whether perfection can be achieved at an S+ level, or there is no perfect rating at all, because it is difficult for him to imagine what a perfect dish would look like.

How could there be perfect dishes in this world.

Until ten minutes ago, the game told him, yes, there are perfect dishes in this world.

Perfect preserved egg and lean meat porridge.

It is the word perfect that makes Jiang Feng confident.

Chef Arnold was a little stupid. He stared at the preserved egg and lean meat porridge in front of him for a long time, unable to speak for a long time, and his uneasy heart was exposed by breathing too hard.

Chef Arnold felt that the preserved egg and lean meat porridge in front of him simply subverted his view of cooking.

Although he is a native American, he has also drunk porridge, and naturally drank porridge with preserved eggs and lean meat from the salty porridge world.

But how could the porridge in front of me be preserved egg and lean meat porridge? !

Or how could the preserved egg and lean meat porridge be cooked like this!

This unscientific! ! !

This is of course unscientific. Although S-level or even S+-level dishes are rare, it does not mean that no one can make them. Chef Arnold can make it, Peng Changping can make it, and other masters with superb cooking skills can make it when they make their specialty dishes.

S+ grade beef, lamb, pork, sea cucumber, shark fin, and abalone are easy to cook, but it does not mean that S+ grade porridge is easy to make.

To some extent, the quality and quantity of raw materials of a dish can play a decisive role in the deliciousness of the dish. The richer the ingredients and the more delicious the raw materials, the higher the chance of the final product taste delicious.

With ordinary preserved eggs, good quality lean meat and good rice, the probability of making perfect preserved eggs and lean meat porridge is almost zero.

This kind of challenge is impossible, and only Jiang Feng, who is extremely talented in congee, has a good intuition and has a good instinct, can do it.

Have you tried S+ grade yellow braised shark fin, but have you also tried S+ grade porridge with preserved egg and lean meat?

Jiang Feng's perfect preserved egg and lean meat porridge is not an exaggeration to say that it can reshape the three views of porridge.

It is simply redefining preserved egg and lean meat porridge.

If Jiang Feng did not complete the dishes with everyone, and the ingredients were all taken in the same place, Chef Arnold would almost doubt whether Jiang Feng added any new food additives or chemicals to the porridge, or even psychedelics. Had hallucinations.

He had never seen such porridge with preserved eggs and lean meat.

Just smell the taste or even taste it before giving birth to unlimited appetite, inspiring the heart's most primitive desire for food, the stomach is burning and shouting that it will drink ten bowls, it can drink as much as preserved eggs Meat porridge.

Chef Arnold just wants to yell at his stomach~www.readwn.com~ You shut up and fight for your breath.

But he can't, because he really wants to taste the bowl of porridge in front of him.

Want to taste like never before.

Jiang Feng is scooping porridge for Chef Arnold.

To put it a bit uncomfortable, when he was scooping the porridge, he was not thinking about handing the bowl of porridge to Chef Arnold, but taking a bite by himself with a spoon.

How do you say this, your cooking skills are beyond your imagination.

The seductiveness of the perfect preserved egg and lean meat porridge is indeed beyond Jiang Feng's imagination.

But he still passed the first bowl of porridge to Chef Arnold in principle.

Most of the bowl of porridge, just out of the pot, hot, small pieces of preserved eggs and smooth diced meat interlaced, the right thickness of the rice is full and full of flavor.

Except that it may be a bit hot, this bowl of preserved egg and lean meat porridge can hardly find anything wrong.

Even preserved eggs and diced lean meat seem to be cut so well.

Don't ask why the cooked preserved eggs and lean meat can still be seen and cut very well, but you can see it, not only by the eyes, but also by the nose and tongue.

Chef Arnold couldn't wait to take a sip.

Everyone is watching him.

"Shit!"

Everyone:? ? ?

Chef Arnold: I burned to death!

With the lesson of being scalded in the first bite, Chef Arnold learned the truth that this kindergarten kid who took two bites before drinking porridge knows, and soon a bowl of porridge came to the end.

Everyone is still looking at him, waiting for him to comment.

Chef Arnold stared at the bowl and thought for a long time, as if he was aftertaste.

Finally, his lips moved.

"Shit!"

"one more bowl!"

Jiang Feng:? ? ?

? ? ? ? ?

https://

Genius remembers this site address in one second: Mobile version Reading URL: