After Chen Chong's attitude was over, he didn't say much. He changed into a clean pot, poured the original soup that had been cooked before into the pot, put the fish bones and fish heads separately into the soup, and cooked over high heat.

After about five minutes, the soup will turn white. Remove the fish bones and filter the soup with a gauze net to set aside to ensure that there will be no residue in the soup.

The onlookers did not disturb them, so they watched quietly.

They found that since entering the finals, the cooking techniques used by the three players have been very simple, without a big opening and closing scene. From a formal perspective, it is not as exciting as the team competition.

But it is just such simple skills that can attract people's attention and immerse themselves in the impetuous heart without realizing it.

This feeling is very strange and no one can explain it clearly.

"This may be the meaning of Mr. Huang's previous words." Zhou Fei murmured in his heart, but he was thinking about the words that Mr. Huang said, "Food is not difficult, what is difficult is how much effort you have used...'

There is no doubt that in this competition, the three top chefs competed with each other not only in cooking skills and taste, but also in their understanding of food and their realm in the kitchen.

This is the peak showdown at the chef’s road!

Chen Chong didn't know what everyone was thinking. Taking advantage of this rare quiet time, he quickly took out a casserole, put the mutton wrapped in fish fillets into the pot, and then poured the soup without residue into the casserole, soaking the mutton. Then, he added salt, cooking wine, ginger slices, tangerine peel, star anise into the pot, covered the lid, and boiled over high heat.

When cooking the ‘classic casserole chestnut chicken’, Chen Chong already knew the characteristics of casserole very well.

Its biggest advantage is that it is heated and evenly dissipated. It is very suitable for cooking dishes that require low heat to simmer, stew, and stew. At the same time, it is easy to decompose large molecules of nutrients in food into small molecules, such as decomposing proteins into amino acids, converting fat into fatty acids, and turning carbohydrates into dextrins, etc., making it easy to be absorbed by the human body.

A few minutes later, the sound of "guruguru" came from the casserole. Chen Chong took off the lid and slowly skipped off the foam oozing out of various seasonings with a spoon. Finally, he continued to cover the lid and simmered the mutton over low heat until it was crispy.

Chen Chong clapped his hands and said that before the mutton was released, he really had nothing to do.

"Well... it smells so good."

Just at this moment, a rich and mellow fragrance floated over, which made people feel energetic, and many people subconsciously swallowed their saliva.

Looking at the source of the fragrance, Mr. Huang on the other side was lifting up the pork belly that he had been simmering in a casserole piece by piece and putting it on a plate.

Perhaps because of the fact that a lot of rice wine was placed, the mellow fragrance was mixed with the slightest scent of wine, and everyone was drunk from a distance!

"Boss Chen, let's go and take a look first." After Zhou Fei finished speaking in a hurry, he immediately rushed to Mr. Huang's work area with Wang Xiongxin, for fear of taking a step back, so he lost the interview position in the first row.

Chen Chong looked at Mr. Huang through the crowd, and both sides smiled slightly and nodded to each other.

"Just the fragrance just makes people's tongue greedy. I really don't know what the result will be when the dishes are served." Chen Chong secretly smacked his tongue. The winner of the fifth-time chef god is indeed well-deserved.

...

"Mr. Emperor, are you done?"

"I really want to eat!"

"Although this Dongpo pork looks quite fat, the gravy that is getting better on the surface is so tempting."

"This is the characteristic of Dongpo pork, it is fat but not greasy! Sluff."

…

"Haha, don't worry, this is just a semi-finished product." Mr. Huang held a small spoon in his hand and gently pressed the surface of the meat with the back of the spoon. It was not as soft as expected, but after taking the spoon away, the sunken position could quickly recover and be very elastic.

"It's actually a semi-finished product?" someone said in surprise.

"Yes." Mr. Huang nodded with a smile, and then took out a warm stew pot.

The body of this thing is like a cylinder, with a flat bottom slightly protruding like a platform foot. It consists of three parts: an outer cover, an inner cover and a body of the instrument. The inner cover is like a small cup with a narrow edge, placed flat on the curled lips of the instrument mouth. The top of the outer cover is slightly higher and pressed into the mouth of the instrument body.

In general, its appearance is similar to a casserole, but it is smaller in diameter than the casserole, deeper at the bottom, thin walls, and covered with green glaze inside and outside, full of ancient flavor and ancient charm.

"The advantage of stewing pots is that they can overcome the disadvantages of steaming and stewing utensils that can easily cause loss of nutrients, scented flavors, and the inability to obtain real raw soup and residues to coexist. They are kitchen utensils for cooking high-end foods."

After Mr. Huang explained a little, he placed all the pork belly tied with a cotton rope tightly in it, but the direction was opposite to before, with the skin facing up and the meat facing down.

Then, he covered the lid of the stewing pot and put it in the cage to continue steaming. Then, taking advantage of this time, he decanted the remaining soup in the casserole and skimmed off the foam.

"Mr. Huang, I have a doubt." Wang Xiongxin suddenly asked.

"You ask." Mr. Huang seemed to have seen the shadow of his stupidity when he was young in Wang Xiongxin, and the smile on his face was very kind.

"I found that whether you, Master Chen Chong or Du Wenlong like to process the remaining soup twice. Why is that?" Wang Xiongxin thought of Du Wenlong's soup. The water that Chen Chong had cooked mutton was extremely similar to Mr. Huang's action of pouring out the soup at this time.

"It's very simple, because these soup ingredients are rare seasonings, just like making tea. Many people don't like to drink the first soak because it's too astringent, but it is undeniable that the first soak has the highest concentration! Let's look at the soup pot, which contains various ingredients and the essence of pork belly, and is a natural seasoning.

In fact, the most important thing about our Chinese cuisine is to return to nature, use as simple as possible seasonings to highlight the original flavor of the ingredients. This is the highest level.

Just like mutton, the smell of mutton is too strong, so you have to find a way to reduce the smell of mutton, so you need to use ginger; fried shredded potatoes are easy to stick to the pot, so you have to find a way to reduce the starch content of potatoes, so you need to soak them in clean water; crayfish are fishy, ​​but the meat is delicious, so spicy seasonings are often used when cooking.

You have to understand that the function of seasoning is not to add icing on the cake, but to help you in time and make up for the defects of the ingredients according to the taste."

After Mr. Huang finished speaking with great meaning, he took out a clean wok and placed it on the stove, poured in the original juice of the stewed meat and heated it.

Although there is no meat in the original juice, the mellow aroma contained in it is even more mellow than the previous pork belly!

To put it in an exaggeration, if you cover everyone's eyes and identify the meat and the original juice, most people will probably think that the original juice is the meat!

And this also corresponds to those four words: original juice, original flavor!

"You have to stay away and be careful that the boiled juice splashes on your face, which is even hotter than boiling oil." Mr. Huang kindly reminded him. After seeing the raw juice boil, immediately pour in the water starch prepared in advance and add a thin starch.

The already sticky original juice suddenly became like syrup, crystal clear and melting, like melted red agate.

"Since you have been watching for so long, I will tell you the skills of this 'Dongpo Pork'." Mr. Huang turned the fire into a light fire to keep the original juice at the temperature, and then took out ten pure white small bowls arranged neatly, the quantity was the same as the quantity of pork belly.

"The old ginger slices you saw at the bottom of the casserole before were not only to remove the fishy smell of the meat, but also to isolate the meat from the pot, prevent the pot from being pasted, and prevent the surface of the meat from being damaged.

The choice of pork belly is also very important, and it must have five layers. This kind of meat is much better than the three layers of meat with very thick fat meat, so you should pay special attention when selling meat.

When stewing, you must master the heat, boil it with high heat and low heat to make it soft and crispy, so that the meat will not change in shape, oily and not greasy, and fragrant and glutinous. Of course, the reason why I tie it with cotton thread is to add a layer of insurance to this step to ensure that the meat is kept straight and not collapsed when it comes out of the pot.

Finally, I will teach you a recipe for Dongpo pork, with more seasonings and less water, and the heat will be beautiful!"

As the last word fell, everyone was confused. Didn’t it mean that the highest level was to be authentic? Why do you have to talk about more seasonings now?

Seeing this, Mr. Huang reacted and pointed to the original juice that kept bubbling in the pot, "Don't be confused, this is also called a seasoning, but it is a pure natural seasoning."

"Oh." Everyone suddenly realized.

…

As time goes by, the game is coming to an end.

All the audience in the audience became nervous unconsciously because they were about to witness the emergence of the new chef god in Longjiang.

It is undeniable that whether it is Mr. Huang who continues to win the championship again, Du Wenlong corrects his reputation, or Chen Chong rises up...

In short, the weight of this chef god is the most important thing in history! Whoever can win will be the well-deserved number one in Longjiang chef world, no one!

By then, there will be countless diners breaking the threshold, countless news media will compete to interview, and there will be financial supporters who will be tempted to seek cooperation!

In short, no matter who wins the chef in the end, he will become famous and be recorded in the historical history of Longjiang food industry!

This is supreme glory! It cannot be measured by matter!

The countdown to the end of the game: 00:00:18..

17..

16..

…

In the stands, Li Xiang and others stood up at the same time as if they were sitting on pins and needles.

Luo Feng patted his bare head and silently counted the last time in his heart...

Wang Xing looked at his master Wang Shan, who patted his shoulder with encouragement, as if he was talking about the next effort...

In addition, Shen Ruyun, Gu Shangsheng, Zhu Zhiguo, Zhou Kai, Liao Changming, Jiang Hua and other chefs were not at peace because not long ago, they competed on the same stage with three players in the arena, but in this blink of an eye, the other party threw himself farther and farther away and was about to stand on the top of the chef!

In the food city area, even Zhao Xiaokang, who had always had high expectations for Du Wenlong, clenched his fists, and his fists were sweating, and his nervousness could not be concealed.

Behind him, Li Shenghui silently stared at everything off the field, especially when he looked at Du Wenlong's back, a trace of invisible bitterness flashed across the corner of his mouth.

In front of the TV, Coach Qiao's family stared at the TV for a moment...

In the classroom of Dragon Master University, Lin Tiantian, Chu Lan, Zhang Meng and Xuehua hid their phones under the book, caring about the final result...

At this moment, anyone who is paying attention to this game is counting the last few seconds silently...

10..

9..

8..

…

3..

2..

1!

"Time is up! Please close the market! Please ask ten professional judges and ten audience members to be in place!"

On the commentary stage, Liu Hua and Mu Mu made a clear call to announce the end of the game.

Although the audience's attention is on the big screen throughout the game, in fact, these two hosts are not relaxed and often have to interact with the audience in humorous language.

So, for an entire hour, their mouths hardly stopped and kept explaining.
To be continued...