Extra Plane Farming System

Chapter 137 Worthy of Freshness! (Please subscribe!!!)

Fortunately, today is cloudy at the chef competition final scene, so even though it is [-]:[-] noon, the outdoor temperature is cool and comfortable!
The order of coming to the stage is from front to back according to the position of the stage, and Li Mu is the last one.

The first person to go up was Hao Yun from the Agricultural Development Group. He was the one who was frying steak just now and was praised by the audience for its delicious taste. It seems that his dish is steak?

Hao Yun placed his dishes on the rostrum, and introduced, "Magi Jinyi Snowflake Beef!"

On the snow-white disc, there was a piece of fried steak with the right shape and color. Next to the steak was a piece of kumquat and a mint leaf. A half-moon shape was drawn on the white plate with the sauce. Traces, dotted with a few emerald green onions!
The five judges didn't say anything and started tasting directly. After tasting, the national treasure cooking master Wu Yusheng said, "Your dishes are beautiful and grand at first sight. The combination of kumquats and snowflake beef is scientific and reasonable." , the atmosphere of kumquat penetrates into the taste of beef, and the taste is excellent...!"

Cai Lan also commented, "That's right, it also incorporates the seasoning of cognac wine, which once again improves the quality of the dishes, the perfect fusion of Chinese and Western...!"

In order to allow the judges to easily observe the cooking process of the contestants, the competition stage and the podium are actually very close. The other nine contestants below, including Li Mu, can clearly hear the judges' comments and see the beauty and beauty of the dish. Atmospheric work, really great!
The second place is Zheng Zhengyi, a contestant from Lvzhiyuan Company, stewed chicken with mushrooms, this is a traditional and innovative dish!

the third,
Zhong Bifeng, Tiancheng's agricultural products, Moonlight in Etang, a goose-shaped dim sum!
Fourth place

Huang Xiaohua from Yangcheng Lijin Company, Pepper Fragrance Pork Knuckle?,

One of the classic Cantonese dishes!

The fifth Haixuan director, Hao Yun, aged Huadiao cooked drunk crayfish?, Master Guo commented, "Sweet and sweet, with a long aftertaste!

"

The sixth place was finally Yang Fan's turn, and he went up with a birdcage in his hand. The people below who didn't pay attention to his cooking were very surprised. Li Mu also noticed the stainless steel birdcage after watching carefully. He had already cut half of the circle, and on the stainless steel base was placed a pile of hay-like shredded potatoes, on which lay a roasted pigeon with a pure sauce.

Yang Fan said with a smile, "Squab pigeon with secret sauce!"

After tasting, Wu Yusheng appreciated, "The artistic conception blends with the scene, the virtual and the real coexist, and the food art is highly integrated with the appreciators!"

The seventh place is Liu Keguang from Jinhong Group, Meifu Beef, and Cai Lan commented, "The beef is crispy but not rotten, and the taste is rich without losing the original flavor of beef!
"

The eighth place is Tan Lin from Huixin Fish Industry Company. Roasted yam abalone with rose rolls and scallions. Chen Shu boasted, "It is delicious, the sauce is rich, and the scallions are fragrant. This is a dish and a painting!"

The ninth LVGEM weekly star, Ecstasy Magnificent Roasted Eggplant?, Zhen Nengzhu commented, "It is very ingenious to match the sliced ​​duck cake in an exquisite form, and the stylish presentation attracts the attention of diners!"

In the end, it was Li Mu's turn to play. Seeing the first nine contestants, it would be a lie to say that there was no pressure. After all, I was only at the level of a second-level chef, and I was not much different from them. I guess it could only be pasture ingredients. On the one hand, it can give Li Mu a little advantage!

Li Mu held a deep white fish-shaped plate with a tray. There was a fish in the plate. The soup was as milky as milk, and there was only a touch of emerald green chopped green onion dotted on it!

The beautiful chef Chen Shu looked at the dish in front of him and smiled at Li Mu, "Fish stew?"

Li Mu smiled without saying a word.

Zhen Nengzhu frowned as he looked at the bulging fish belly, "You fish, it seems that you haven't cut open your belly?"

Wu Yusheng stared at the fish for a while, and then smiled heartily, "Hahaha, I guess this fish has something in it!"

As he spoke, he picked up his chopsticks and poked it down on the belly of the fish. After feeling the resistance, he smiled even more happily, "Sure enough, I guessed right!"

Slit the belly of the fish, and put a piece of mutton out of it and put it directly into your mouth!
After eating a fish until only the bones remained, Zhen Nengzhu smacked his lips and asked Li Mu, "It's delicious to cook fish and sheep together. What's the name of this dish? I'll ask others to give it to me in the future." Do!"

Chen Shu interjected, "Although I haven't cooked it, it should be Anhui cuisine called Yuyangxian!"

Wu Yusheng laughed, "You can call it Yuyangxian, but it should have a more interesting name, called Yuchiyang!"

Cai Lan is worthy of being one of the four great talents in Hong Kong and Taiwan.
"About the origin of fish and sheep fresh, there is a saying that in Huizhou Prefecture in the Qing Dynasty, a farmer took four sheep across the Lianjiang River in a boat. The boat was too small, and one sheep accidentally fell into the water.

The fish were attracted to eat the mutton, and they were so full of fat and dizzy that they were so dizzy that another fisherman passed by in a boat, pulled out a net, and caught a lot of fish!

After returning home, the fisherman butchered the fish and was surprised to find that the belly of the fish was full of minced mutton, so he slaughtered the fish, put the minced mutton back into the belly of the fish, and cooked it together.

As a result, the cooked fish has crispy bones and rotten meat, not fishy or smelly, delicious fish soup, delicious mutton, and extremely unique flavor... Over time, it has become a famous dish in Anhui cuisine. I always thought this evaluation was a legend. Thinking of being lucky enough to eat today! "

After listening to Cai Lan's explanation of Yuyangxian, Guo Weijia also said aloud, "I have heard another version. I heard that in the early days of Confucius' traveling around the world, he bumped into walls everywhere, struggled, and couldn't even eat. His disciples I could only beg around, and one day, I got some fish and mutton. Since everyone was hungry, they mixed the fish and mutton together and cooked them. This is how the word "fresh" comes from!"

Mr. Wu finally concluded, "This dish of yours is salty and sweet, with a fresh and mellow flavor. It is perfect for eating in autumn and winter. In terms of the structure of Chinese characters, the word "fish" plus the word "sheep" form the word "fresh". This dish of yours is Food is not an insult!

…………

The contestants have all commented and scored, and the ranking of the final is announced. The ten contestants are waiting anxiously in the audience. It seems that each contestant's comment has an advantage. So who will win this chef competition? champion?
After the five judges had a discussion, Wu Yusheng took the microphone and said directly, "Next, I will announce the ranking of the chef competition.

Third runner-up, Hao Yun from Agricultural Development Group!
The runner-up is Yang Fan of Shengli Group! "

Yang Fan heard that he only won the runner-up,
Frowning, his sauced pigeon didn't win the championship?
One must know that in order to learn this dish, Yang Fan went to Qishi Town, Shanzhong City on purpose, and found the best pigeon chef to learn from his teacher. But after thinking about it for a while, he felt that it didn't matter. That's 10 yuan, which is much more affordable than a champion!

"champion……"

When Mr. Wu said this, he paused mischievously,
"Bison Lake Ranch - Li Mu!!!"

(End of this chapter)