Soon, the judges present scored one by one and decided on the top three in this competition.

The top three chefs deserve it.

After Su Dingfeng, Su Moyan and Chu Yuntian presented the awards, the host stepped onto the stage again.

"Today's competition is in full swing. Today, for this competition, a special event was added to the fun of the competition."

The host said with a blush on his face.

"On the day of Master Su Ping'an's birthday, I am honored to invite the three disciples of Master Su Ping'an!"

"They are the heads of Quansu Pavilion, Master Su Dingfeng!"

"The author of Sichuan cuisine inheritance recipe, Mr. Chen Hui!"

"Master Su Ping'an closed his disciple, Master Chu Chao!"

"Also, we welcome Master Su Ping'an's daughter - Ms. Su Moyan, with the warmest applause!"

After the words came, Su Dingfeng, Chen Hui, Chu Chao, and Su Moyan all stood up and walked towards the stage.

Everyone stood up and cheered. They never expected that one day they would see Master Su's disciples appear here with their own eyes.

"Today, I am honored to invite you all. Why not, Chu Hall is the judge, and how about the masters showing us the inheritance of Master Su?"

The host looked at them and asked.

Su Moyan nodded, but Su Dingfeng did not refuse.

It doesn’t matter to Chen Hui and Chu Chao.

Although the two of them did not cook in big hotels as often as they did, the master's skills taught by him have not fallen behind for so many years. If compared, they may not be much weaker.

A golden gong was ringed.

Su Moyan, Su Dingfeng, Chen Hui, and Chu Chao all changed into chef's clothes and started to come to the stove.

boom!

The stove ignites, the fire is soaring into the sky, and the buzzing sound adjusts the atmosphere of the scene to climax.

Everyone's eyes were staring at the stage.

Some chefs don't even blink.

Cooking in front of the public is the best way to learn skills.

Su Ping'an was in charge of the founding of the State Banquet, which was the ideal that every chef pursued throughout his life.

Now there is a rare opportunity to witness it with your own eyes, so naturally I don’t want to miss it.

Su Moyan is already familiar with Su family cuisine.

Heat the pan and cool the oil and put the cut ingredients into the pan.

Everything is in order.

Similarly, Su Dingfeng, Chu Chao, Chen Hui and others also made rapid progress.

From their perspective, cooking is no longer just making delicious food, but making an art.

An art of eating.

Not only do the dishes be made delicious, but they are also more ornamental, and the prices are also discounted.

Chu Chao is much slower than others.

What is he doing?

Qin Muran took the opportunity to look at it.

I saw him grinding soy milk!

Could it be that he wants it again?

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The delicacy I tasted in Chu Chao's food stall that day instantly popped up in Qin Muran's mind.

Tofu rice!

He is making tofu on the spot!

Time is limited, and if you make tofu on site, it is inevitable that it will be too late.

For a good tofu rice, two essentials are needed to make delicious.

One is tofu. If you want tofu tofu tofu to taste delicious, you can get from grinded soy milk and add the ratio of the braised braised rice. If there are too many, the tofu will get older and have no taste.

If there is less, the tofu cannot be formed, and it will be a ball of paste when it comes out.

Chu Chao was doing it slowly.

Time passes by minute by minute.

Soy milk has also passed the fake boiling stage.

Chu Chao began to prepare the ratio of white vinegar and water, poured the brine into it, cooked it on low heat, and the soy milk gradually showed willow catkin-like crystals.

This is the predecessor of the tofu molding.

Chu Chao kept stirring clockwise in the soy milk with a spoon.

The tofu gradually appeared in front of you bit by bit.

Chu Chao poured the already ordered tofu into the mold and pressed it.

A big rock fell, and the big rock in Chu Chao's heart was also put down.

Time passes by minute by minute.

Su Dingfeng also cooks simple food.

Mom, hoof, flower.

Hoof flowers, as the name suggests, are boiled like flowers blooming.

My mother's hoof and flowers are to cook fresh pig's trotters thoroughly and thoroughly!

It is delicious when paired with soft and glutinous kidney beans and dipped in water.

Su Dingfeng treated the fresh pig's trotters very cleanly.

First, use a fire gun to roast it on the surface of the pig's trotter for a period of time, burn all the pig's wool, and effectively remove the fishy smell of the pig's trotter.

Blanch, boil, season, and finish in one go.

The movements are flowing and flowing, and are very ornamental.

Finally, when everything is ready, put it in a pressure cooker and press it.

Chen Hui is not like them, doing some difficult things.

What he cooks is the most traditional dish.

Kung Bao Chicken!

Gong Baowei is considered a strange taste in Sichuan cuisine.

If you want to make this dish well, you must have a very good grasp of the ratio of sugar, vinegar, light soy sauce, starch and water.

Moreover, the peanuts should be crispy and the chicken should be tender and smooth.

Chen Hui has made this dish many times, so he naturally knows it well and can easily get it.

After Qin Muran looked around, he then looked at Su Moyan.

Compared to everyone, the dishes made by Su Moyan are relatively high-end.

On this occasion and on this special day, if you only cook ordinary dishes, you will be a little unprofitable.

Since that's the case, Su Moyan chose to make a state banquet dish!

Boiled cabbage!

The main body of this dish is the cabbage blooming like a lotus in the middle, but the real essence is in the pure and beautiful clear soup.

Put the whole chicken, whole duck, and whole ribs into clean water to make the stock.

At the same time, take out the chicken velvet and absorb the turbid and oily broth, and then it will be as clear as white water.

When paired with dry ice and smoke, it is quite artistically appreciated.

This dish is not difficult to make, but it depends on patience and care.

The part of any of the dishes is wrong, and the whole taste is different.
To be continued...