"In half an hour, each person will make two dishes. The first dish is tofu, and the second dish is asked to make your best dishes, the ingredients and cooking utensils you need, and you can tell the guy that you will help you bring the ingredients and cooking utensils." Ren Yuge stood up again and said.

Tofu is a home-cooked food that is so common that it can be made of various types: dried tofu, old tofu, tender tofu, tofu skin...

Methods: stew, stir-fry, fry, fry, and buckle... there are countless, but how to make the tofu delicious and soak in the eyes of Master Miaoshen will be a test of cooking skills.

The ingredients and cooking utensils needed for the two dishes that Sai Xishi and the guy asked, "What dish do you want to cook?"

"Hydrangea tofu and steamed fish." Sai Xishi is best at the local chicken pot, but she didn't have that long time, so she could only be the second best fish she is.

The timing hourglass is dropped and the game begins.

Saixishi set up the stove, put the scallops in a steamer to evaporate, soak the mushrooms in water, remove the bamboo shoots and wash them in another pot to cook. Mash the tender tofu, place it in a clean fine white cloth, squeeze the water dry, and put it in a bowl.

Put egg essence, cooking wine, appropriate amount of salt, pepper and other seasonings into the bowl and stir it evenly; remove the leaves of the cabbage, wash the cabbage with the heart of the vegetable, set aside for later use. Cut the ham, cut the soaked mushrooms into shreds, cut the cooked bamboo shoots into shreds, rub the dried scallops into shreds, and mix them all together.

Squeeze the tofu puree into meatballs, stick these silks, roll them into hydrangeas, put them on a flat plate with oil, and place them on a steamer to steam.

Taking advantage of the time when steaming tofu meatballs, Sai Xishi treated the fish, cut the fish off and washed it, put a flower knife on the fish, and marinated it with seasonings such as scallions, shredded ginger, salt, pepper, etc.

When the fish are marinated, place them on a delicate plate, sprinkle the shredded scallions, ginger and chili shreds on the fish, and scoop half a spoonful of lard and pour them evenly on it. When these are all done, put the fish in another steamer to steam.

Li Luotang frowned slightly, "How do you make two steamed dishes in Shi Shi?" Both dishes were steamed dishes, and there was no new meaning after repeated.

"Maybe it's because the referee is older and has poor teeth, and the steamed dishes are softer." Yi Jing guessed.

That makes sense.

As time goes by, the dishes cooked by the chefs emitted a burst of fragrance, which made everyone watching the game swallow their saliva. Unfortunately, only the referee can eat these dishes, but they can't eat them. It's so painful.

Li Luotang took out the dried pumpkin from his purse, but fortunately he brought snacks to eat, otherwise he would have to make her greedy.

Sai Xishi estimated that the hydrangea tofu was almost cooked, so he boiled oil in the pan, poured the cabbage heart into the pan, added salt and stir-fried it into the flavor; took out the steamed hydrangea tofu and put it on a plate, and surrounded the cabbage heart around the tofu balls.

At this time, the chef's two dishes were prepared and served for the referee to taste.

"Li Dazhu, 23 years old, from Lizhou, has been cooking for five years and has made spicy tofu and garlic-flavored white meat." The guy said loudly.

The two dishes were placed in front of Master Miaoshen. The guy divided the dishes into small bowls and presented them to the referees. Master Miaoshen first tasted spicy tofu, drank a sip of white cold water, and then tasted the garlic-flavored white-cut meat.

However, Master Miaoshen did not comment. He invited another diner named Zhuang, "Brother Zhuang, what do you think of these two dishes?"

The old man surnamed Zhuang stroked his beard and said, "I put too much spicy tofu peppercorns in this dish, and it doesn't have enough spicy..."

The two dishes made by the chefs will be evaluated one by one after another after tasting the referees. This Li Dazhu’s spicy tofu was rated as C, and the garlic-flavored white-cut meat was rated as B.

The two dishes made by Sai Xishi were also presented, and the referees still commented, "The dish is of color, fragrance and flavor. This hydrangea tofu has a rich color. Although it has used so many ingredients, it still does not hide the aroma of tofu. The taste is also moderately salty. This dish is rated as B. What do you think?"

Everyone nodded in agreement.

The steamed fish looks very good, and the soup sweat is translucent and steams. It is accompanied by thin green and red pepper, scallion and ginger shreds, and the unique aroma makes the index finger activate.

This dish is also full of color, aroma and taste, but as Li Luotang said, the two steamed dishes are repeated without any new meaning, and the steamed dishes cannot fully demonstrate the cooking skills, and steamed fish was also rated as Grade B.

Eighteen chefs completed two dishes within a limited time and selected ten people based on the score; Sai Xishi ranked sixth with two Class B dishes.

Master Miaoshen stood up and bowed to the courtesy, "Thank you for your support. This cooking competition ended here, and I have also made a decision. I will accept this Sai Xishi as my closed disciple."

As soon as this said, Sai Xishi was stunned in surprise. Master Miaoshen wanted to accept her as a closed disciple. Is this true?

The chef who ranked first in two Class A said dissatisfiedly: "Master, it was me who won the competition. How could you take the sixth place as the closed disciple?"

"First, I have never said that whoever wins the first place will accept someone as a closed disciple. Second, you already have a master, and you will be your teacher." Master Miaoshen's eyes widened, "Are you going to deceive your master and destroy your ancestors?"

Although there are also some teachers who have been to join the teacher, they must be informed. It is obvious that this cook abandoned his teacher and joined the teacher, which is despised by the world.

The cook didn't expect that he would hide it and not report it. Master Miaoshen still ate it from his dish. He couldn't say that he had been expelled from the master. His eyes rolled and said, "Even if I have a master, you can't accept me as a disciple, so you should accept the second place as a closed disciple."

"If I accept as my disciple, you don't need to point fingers. If I accept as my disciple, I will consider it myself." Master Miaoshen said in a deep voice.

At this point, the chef didn't say anything anymore. Although the other seven people were not convinced, they had to get the silver and leave.

"Xi Shi, are you willing to worship me as your teacher?" Master Miaoshen asked with a smile.

Sai Xishi knelt down and kowtowed, "Shi Shi has met his master."

"Okay, okay." Master Miaoshang felt that his little disciple was really smart and smart, "Shi Shi followed his master into the hall to worship the ancestor."

"Master, my uncle and the others are there." Sai Xishi reported.

"Juge goes and invite your junior sister's uncle and others to come over." Master Miaoshen instructed his son.

Before Ren Yuge had passed, Tian Shiqi brought the person over. Just now, Master Miaoshen said in public that he would accept Sai Xishi as his disciple, and they all heard it.

"Uncle Ren." Tian Shiqi called out.

Master Miaoshen smiled and asked, "What are these three?"

"Master, this is my Uncle Jing, this is Brother Tang, and..." Sai Xishi paused for a moment, "Brother Li."

Li Luotang is still wearing men's clothes today, but she took off her earrings and was very serious about dressing up as a man. Of course, Sai Xishi could not expose her.

Master Miaoshang invited four people to join Pengzu Hall with them. Pengzu was regarded as the ancestor by the chefs. It is a rule to accept disciples and worship the ancestors, and it is also to ask the ancestors to give them food.
Chapter completed!