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Chapter 26 Four Seasons Feast - Part 2
The fifth dish is the most classic braised pork. Since Ruan Tang is a southerner, what he wants to do is the most authentic southern style grandma's braised pork.
Ruan Tang selected moderately fat and thin pork belly and cut it into small cubes. Each piece has three layers of streaky, red and white, and it doesn't look bloody at all. After rinsing the meat with clean water, he put it in boiling water and blanched it twice to get rid of the impurities and meaty smell in the meat.
The pot was placed on the stove again, and when it was hot, Ruan Tang applied a thin layer of oil on the bottom of the pot with a small brush to prevent it from sticking to the bottom. Put in minced ginger and minced garlic and fry the pan slightly, then stir-fry with the meat pieces over medium heat. Slowly, the fat in the pork belly was stir-fried out, sizzling at the bottom of the pot, and the surface of the meat piece also turned a faint yellow color, and a mellow meat oil smell wafted out.
[Clam clam: Wow, it smells so good! !]
[Xun Xi: I have eaten the boiled meat at Rose Restaurant, but it doesn't taste like this meat!]
[Yi'er: Not necessarily, right? I secretly tasted a piece. It was fragrant, but it had no taste. I felt it was all onion and garlic, and the one from Rose Restaurant was more delicious.]
[Changge laughs: I haven't done this yet, of course it's tasteless!]
At this time, Ruan Tang had already set up another pot, boiled half a bowl of water, then added a spoonful of oil and three spoonfuls of sugar, and boiled it slowly at low temperature.
He waited until the caramel color was cooked, and then he put the meat in, and slowly stir-fried evenly, so that the whitish meat was dyed a bright reddish brown.
[Clam clam: Wow, it's even more delicious this time! Is QAQ ready to eat?]
[Xiao Jiangsi: Visual inspection is not enough, the anchor started to add seasoning again_(:з」∠)_]
Ruan Tang added hot water to the pot, and stopped when the water was submerged in the meat, then put ginger slices and scallions, boiled at high temperature until small bubbles appeared, then added light soy sauce and dark soy sauce, and sprinkled a little Sprinkle salt, then cover the pot and simmer over low heat.
[Bone Capacity: Ahhh! How come the lid is on, and I haven't had time to eat it yet!]
[Zichu: I guess it will take a while... hey...]
Ruan Tang didn't know how eager the audience was for the pot of meat. After packing up the braised pork, he immediately started cooking the next dish.
The next thing he is going to do is the ground three delicacies. The main ingredients are potatoes, eggplants and green peppers. Although the ingredients are simple, they can have a very fresh taste when mixed together. In his plan, this dish represents Spring among the four seasons.
The taste of the sauce is the key to making good ground three delicacies. Ruan Tang first pours light soy sauce and dark soy sauce into a small bowl at a ratio of 1:1, then adds a tablespoon of balsamic vinegar to it, and then adds salt and sugar. Half a spoonful, he chopped some red peppers and minced ginger, quickly stirred them evenly, and then put them aside for later use.
Next, he washed the three ingredients one by one, peeled the potatoes, and then cut all the three ingredients into hob pieces of the same size. The previous few dishes did not have such continuous and quick cutting steps, but now his neat knife skills immediately made those viewers who have not watched his live broadcast praise repeatedly.
[Qin Xiaolan: Wow, how can you cut so fast? I can't even see where the knife is. Isn't the host afraid of cutting it?]
When making ground three delicacies, potatoes and eggplants must be fried first. Ruan Tang poured oil into the pan and started to heat it up. The potatoes would be slow to ripen. In order to fry the potatoes until they were soft, when the oil temperature was around 80°, he put the potato cubes in first, until The inside is cooked through before it is replaced with a big fire. The oil boiled faintly again, and the surface of the potato pieces was fried until golden and crisp, and the color was very beautiful. He did the same thing again, frying the skins of the eggplants and green peppers until they were slightly browned, and then took them out and drained the oil.
Taking advantage of the remaining hot oil in the oil pan, Ruan Tang added a little chopped green onion and minced garlic. He chopped the minced garlic very finely, and it immediately became fragrant after the pan was cooked. Pour the potatoes, eggplants and green peppers back into the pot, pour over the freshly prepared sauce and water starch, and stir-fry at high temperature for a while, all the sauce and oil will be absorbed into the three delicacies, leaving only a layer of burnt yellow of grease.
Ruan Tang turned off the fire, took two white porcelain plates, and evenly divided the fried vegetables into the two plates.
[Shui Shi Fan: Aww, oh, oh, oh, oh, hot! It's hot!]
[Baomu can't hold on: My tongue is going to be burned off!]
When Ruan Tang served the dish, the audience couldn't wait to taste the dish. It's just that the ground three delicacies is a very oily dish, and it has just come out of the pan. When the audience bites down, the first thing they feel is not the salty, fragrant and refreshing sauce, but the hot oil that is absorbed in the dish. Many impatient spectators screamed from the heat.
[Tumi Huaku: It's so hot! But delicious!]
[Miao Miao loves to eat all the dishes of the anchor: Hehe, the old fan knew that it must be very hot when he saw so much oil, so I waited specially to eat it. I really want to give a thumbs up to my witty self! The craftsmanship of the anchor is really top-notch!]
Ground Sanxian is really worthy of its name. It tastes extremely delicious and has a very soft texture. Although a lot of oil is put in, it is oily but not greasy, which only adds a more lustrous color to this dish.
The dishes divided into two plates were carried by the robot as usual, one plate was put into the safe, and the other plate was sent to the judges' seat.
Unsurprisingly, the plate of fresh seafood was swept away within two minutes as soon as it was brought to the table.
[Eating too much sugar will cause toothache: ah! Eaten up again! ! So angry!]
[Mu Pan: I doubt very much whether these judges still remember their identities:)]
The judges were a little embarrassed to eat all the assessment dishes in such a turbulent manner, but the dishes Ruan Tang cooked were mostly oily and salty, and the aroma could be smelled from several meters away. After waiting for a long time, see the food coming, how can I bear it
A few old chefs with white hair and white beard stroked their beards to hide the redness on their faces, and commented from left to right: "It's full of color and fragrance, salty and delicious, very good." "I I also feel that this candidate can make such delicious food at such a young age, it is really a formidable young generation!" "Yes, yes!"
The audience in the live broadcast room: "..."
After they commented, they turned their eyes to Ruan Tang eagerly. At this time, Ruan Tang took out a very large fish tail, cleaned it under the faucet, and then began to scrape the scales. The experienced audience immediately backed away a little, so as not to be crushed by fish scales.
[Twilight Xiaochi: Ah, can fish tails be eaten too? There will be a lot of thorns...]
[Qingqian Wanxuan: I found that this fish looked a little strange, so I went to the shopping mall to check it out again. This one seems to be new? ? Damn, I don't even know when the ingredients will come out, the host already knows how to make them... [Laughing and crying.jpg]]
In fact, there are quite a lot of fish species recovered by the Academy of Sciences, but they can't distinguish the species and whether they are harmful, so most of them are still soaking in the laboratory and have not been announced to the public. Among the unannounced fish was puffer fish. They detected highly toxic substances from puffer fish, so the supervision of the remaining fish was even stricter.
The mandarin fish is a new product that has just passed the safety inspection, and it happens to be cheaper for Ruan Tang.
What Ruan Tang is going to cook is braised paddle.
Braised paddling water is a very authentic southern dish. It is named after the fish tail paddling. The fish tail often moves, so the meat in this position is very delicious and tender. In order to be considerate of future people who don't eat fish tails very much, when he saw mandarin fish tails with fewer spines, he immediately rowed them into his shopping cart.
After scraping off the scales of the fish tail, he cut a knife vertically along both sides of the central spine of the fish, but did not cut it off, then turned the fish tail over, made two cuts in the same way, and spread the tail flat in a fan shape Come.
After putting the fish tail on a plate, Ruan Tang carefully spread a small amount of salt on its surface, especially on the fish skin, so as not to break the fish skin when it was fried in oil.
Heat the oil pan, pour in the onion, ginger, garlic and red pepper, and stir-fry at medium and low temperature. When the oil is almost bubbling slowly, Ruan Tang puts the fish tail into it, and then pours boiling water until the fish body is submerged. , add dark soy sauce, light soy sauce and white sugar, first boil it at high temperature, and then switch to low temperature stew.
At this time, the braised pork that was made earlier is almost ready to be cooked.
As soon as the lid of the pot was opened, a mouth-watering rich aroma gushed out immediately, which cheered up all the audience. The pork belly is fat and thin, and the unique aroma of the meat is even more attractive. The oily pork belly in the pot is completely covered by the sauce-red soup, and the fat part is even more oily, which looks extremely attractive.
Seeing that Ruan Tang started to put the plate, the audience knew that it was time to eat. They were afraid that they would not be able to grab it later, and they didn't even bother to taste it carefully. One chopstick was connected to the other, and they almost stuffed their mouths before they agreed. give up.
[Baomu can't hold her arms: Oh my god! ! ! ! ! !]
[Meow loves to eat all the dishes of the anchor: too! good! eat! up! ! !]
[A little flower: Who am I? where am I? I seem to be flying...]
[Dianmo Tage: I really want to rush to the scene to grab a piece of meat! This feeling of being able to taste but not swallow is really tormenting...]
[Mo Ran: From today onwards, I'm Ruan Tang's big fan. May I ask where Ruan Tang is doing the live broadcast! Could you drop me your room number? !]
[Drink cold in the middle of the night for nothing: the more you eat, the hungrier you get. I hold my nutrient solution, and I can't drink it at all!]
The braised pork immediately captured the taste buds of the audience in the live broadcast room. Sure enough, no matter what era, most of the meat eaters love meat dishes. Even vegetarians cannot deny the unique aroma and attractiveness of meat.
The pork belly that has been simmering for more than half an hour has been thoroughly cooked. As soon as the meat enters the mouth, the rich and mellow taste explodes in the mouth. All the oil in the meat has been boiled out, leaving only the plump juice. The lean meat is chewy, while the fat meat is soft and tender. The two flavors are mixed on the tip of the tongue at the same time. It really couldn't be better!
A plate of braised pork was carried by an intelligent robot and walked towards the judges' seat. This group of senior chefs who had great status in the chef world all stared and watched eagerly, with their chopsticks in their hands, ready to go. The distance of just two or three meters was too far away for them, and they wished they could rush over and grab that plate of meat!
After the braised pork was finally placed on the table, President Gu quickly stretched out his chopsticks to pick up the largest piece of meat, stuffed it into his mouth, and couldn't help but narrow his eyes.
The delicious, soft and glutinous pork belly melts in the mouth, and after chewing, the rich and mellow gravy gushes out, making him feel as if he is in heaven.
"This is the real charm of gourmet food!" President Gu exclaimed, and when he opened his eyes to grab another piece, he found that there was not much meat left on the plate.
He immediately turned his head to look at his old friends, each of them had their mouths full, and the sauce was still on the sides of their mouths without knowing it or how many pieces they had eaten.
President Gu was so angry that his beard exploded a little. He was very distressed, afraid that these guys would even snatch the remaining pieces of meat, so he quickly stretched out his chopsticks to pick up a piece of meat, put it in his mouth in a hurry, and He stretched out his chopsticks to grab another piece, but Ge Lao also stretched out his chopsticks to block him.
"President, don't you have a piece of meat in your mouth? Why don't you just give this piece of meat to me." Old Ge said with a smile, the strength of the chopsticks in his hand was frighteningly strong.
"No, no, I just—" President Gu wanted to explain that he only ate a piece of meat just now, when he saw the old man beside him take advantage of the stalemate between the two of them, quickly snatch the last piece of meat away from the plate up.
The two looked at Elder Wang in disbelief, only to see him put the last piece of meat into his mouth without changing his expression, and commented with a serious expression, "It's delicious."
President Gu and Elder Ge really wanted to pounce on this stinky old man who snatched food from his jaws to the ground and beat him up, but they were concerned about their image in front of the public, so they had to hold back their anger for the time being, their noses were not their noses , Glaring at him with eyes that were not eyes, then sat back holding his breath.
Don't be angry! There is no one to replace you when you are sick!
Fortunately, at this time, braised water is almost done. Ruan Tang divided the fish tail into two halves, placed them in the center of a white porcelain plate, poured the sauce in the pot on the surface of the fish tail, and sprinkled shallots on it.
[The gold coin falls: ah! Delicious, so tender and delicious! No bones at all!]
[The original scenery of my hometown: the anchor is super good, but unfortunately I can't draw QAQ this time]
The mandarin fish is tender and has no small thorns, and the taste is extremely delicious. The tail is even more tender and plump. The rich juice soaks into the fish, which makes people's lips and teeth fragrant. Compared with the thick braised pork, the braised water is slightly lighter, but there is a refreshing flavor in it, which is also very popular with the audience.
After learning the lesson from the braised pork before, this time when the braised pork was on the table, it was like a war at the judges' table. Several pairs of chopsticks were clashing non-stop. Several judges stopped others while rushing down their own chopsticks. , even if you have a left hand, you directly took two pairs of chopsticks and bowed left and right, and immediately got unanimous glaring from the others. In an instant, there was only residual soup left on the plate.
"It's a pity, if I can have another bowl of rice, the soup won't be wasted..." Ge Lao looked at the red soup on the two plates, as if he wanted to pick up the plates and lick them. It's a pity that it is being broadcast live on the whole network now, and he is determined not to make such a shameful move.
—Although in fact, the face of their group of judges has long been humiliated.
Now that the hot dishes are almost ready, make a soup, a main course and a dessert, and this table of four seasons banquet can be completed.
An hour and a half had passed, and he had to hurry up.
As for the soup, what Ruan Tang plans to make is a refreshing carrot soup.
He took out a spare rib, cut it into small pieces, put it in boiling water and blanched it twice, then washed off the foam on it with warm water, put the spare ribs into a soup pot and stewed them, adding scallions and ginger slices to remove the fishy smell.
While the pork ribs were cooking, he took another white radish and peeled it, cut it into hob pieces, and put it into the soup to cook together.
Since the ribs need to be stewed for about 30 minutes, Ruan Tang started to make the main food.
For the staple food, he chose Sixi dumplings, which are composed of four petals. After filling with four kinds of fillings, they are as beautiful as flowers and more in line with the theme of the Four Seasons Feast.
The first thing to prepare is the minced meat. He chopped the pork into a puree and put it in a bowl, then peeled a few shrimps, minced them together with the green onions, and mixed them all into the minced pork. Then pour seasonings such as soy sauce, salt, sugar, and pepper into the stuffing, then pick up the chopsticks, pour the onion and ginger water into it, and stir clockwise until the meat stuffing floats out of gelatin.
He soaked the fungus in hot water again, then kneaded a dough and put it in a fresh-keeping box, waiting to stand for 20 minutes before taking it out.
Of course, these twenty minutes cannot be wasted, so he took out the milk and poured it into a small pot to heat it. When it was about to boil, he poured it into ten small transparent glass bowls the size of a palm. This is why he asked the Academy of Sciences for help. maded.
He is going to make a mango double-skin milk as a dessert, which is also a representative of "winter". The snow-white color of Shuangpi Nai is very similar to Dongxue, and it will look quite bright and beautiful when piled with a few pieces of bright yellow mango.
He took five eggs, cracked them to separate the egg whites, and beat the egg whites evenly with an egg beater.
At this time, the milk has cooled down a bit, and a thin layer of milk skin can be seen on the surface. Ruan Tang cut a small hole from the edge of the milk skin with a knife, and slowly poured all the milk in the ten small bowls Put it into a large bowl, while the milk skin remains in the small bowl.
Mix the poured milk and protein solution, add sugar and stir, and then filter through a small sieve, which is the basic operation. Next, you only need to slowly pour the mixed egg milk back into those small bowls, cover the mouth of the bowl with plastic wrap, and then put the small bowl in a large steamer to steam for ten minutes, and the double-skin milk will be made finished.
Of course, the small sieve and plastic wrap are also kindly provided by the Academy of Sciences.
At this time, the pork rib soup was almost cooked. Ruan Tang poked the ribs with his chopsticks and saw that the ribs were soft enough, so he added salt and pepper, and poured the pork rib soup into the soup bowl.
[natty: delicious, delicious, delicious!]
[Yangui: The radish is so rotten that it still smells like meat. The soup is very fresh and delicious!]
The white radish has fully absorbed the fat in the soup, and the pork ribs are also stewed crispy. After a little sipping, the meat will automatically separate from the bones. The soup also has a sweet taste unique to radish, which is very delicious. Once again, the audience and judges were full of praise. Even those who are not used to the taste of radish are reluctant to put down the soup bowl and just pick out all the ribs to eat.
Ruan Tang glanced at the fresh-keeping box, took out the waken dough, rolled it into a long strip, cut it into larger pieces, sprinkled it with flour, and rolled it into thin round cakes with a rolling pin.
He spread the dough in the palm of his hand, filled half a spoonful of meat stuffing inside, then pinched the dumpling skin to the middle, then pinched the corners tightly, and stretched out the four corners, pinching out the tip of the leaf, and the dumpling became like a flower petal .
Fill the four corners with processed corn kernels, chopped carrots, spinach and fungus one by one. The four colors of red, yellow, black, and blue are set against the white dough, which looks more like a beautiful little flower. After all, Sixi Dumplings are a famous dish of the Manchu Banquet. Although there are differences in the fillings, their delicacy remains the same.
[Bao Mu couldn't hold it: Wow, this thing looks so beautiful, it must be delicious!]
[Miao Miao loves to eat all the dishes of the host: that's right, I can't wait qvq]
Ruan Tang put the wrapped Sixi dumplings into the steamer, covered them, and steamed them for ten minutes. Then he took out the steamed double-skin milk, put it in the freezer, and waited for the Sixi dumplings to be cooked before they could be served together.
Seeing that Ruan Tang stopped preparing other ingredients, but stood quietly and waited, the audience knew that this should be almost done.
[Mu Mu: Oh my god, it's only past nine o'clock, and ten dishes are almost ready!]
[Little Qibao: That's right! Our anchor is famous for cooking fast and delicious!]
[Xiao Qingming: I am really looking forward to the final banquet! It must be a real treat! (ˉ﹃ˉ)]
[Lucy: Yes, we finally don’t have to compete with the judges for time anymore [Hold my fat self with distress.jpg]]
Ten minutes later, Ruan Tang took the steamed Sixi dumplings out of the steamer and placed them on a white porcelain plate in a petal-like pattern.
Then put the sliced mangoes on top of the snow-white double-skin milk one by one.
In the eager anticipation of everyone, the last two dishes, Sixi Dumplings and Mango Double Skin Milk, were finally made.
[Sakura Falling: Aww, this white petal-like thing is so beautiful! I'm a little bit reluctant to eat it!]
[The anchor's little tail: Idiot, let's watch it later! If you don't eat now, you won't have anything to eat when you get to the judges' table!]
[Sakura Fall: Hey, you're right, I have to eat quickly!]
[Fox Xiaoxiao: It's delicious, both of them are delicious...]
Sixi dumplings are cooked quite soft, with five kinds of fillings, including meat and vegetables. In addition to their good appearance, they are also quite rich in taste. A variety of wonderful and delicious flavors collide in the mouth, and it seems that no matter how much you eat, you can't get enough.
Mango double-skin milk has a very unique taste. It is a dessert, but the taste is not very sweet. The rich milk flavor has a touch of sweetness. Not only girls like it, but men can also appreciate the taste.
After all the dishes were ready, Ruan Tang started to make the final table setting. He asked the intelligent robot to take out all the food in the crisper and arrange them according to the color.
The cold cucumber and ground three delicacies are placed together, and the verdant green represents the vibrant spring; next to the ground three delicacies are braised pork and braised water, and the bright red is also in line with the impression of fiery summer; followed by Yellow-based potato salad, pineapple shrimp balls and scallion chicken represent cool autumn; mango double-skin milk, radish short rib soup and Sixi dumplings represent pure snow-like winter.
Ten dishes, twenty kinds of ingredients, a table of rich and beautiful Four Seasons Banquet is ready.
Compared with the formal banquet, the size of the Four Seasons Banquet is much smaller, and the dishes are simpler and refreshing, but it is also in line with its positioning as a small summer banquet. It is absolutely great to have such a table of dishes in the hot summer satisfaction.
After the banquet is set up, it is officially time for the audience to taste and score.
As the judges of the assessment, President Gu and the others have the same votes as ordinary audiences, but as authorities in the chef industry, what they say can also affect the audience's judgment results, and if they are satisfied with the candidates' works, Then this review process is also an important canvassing link.
Although they were still flushing over a few dishes just now, their attitude towards Ruan Tang was surprisingly the same—just kidding, if they can't pass this level, wouldn't those four-star chefs now have to commit suicide in shame
Slowly dealt with Shuangpi Nai, and after the audience had enjoyed themselves, Gu Leji coughed lightly, showing his aura as the president of the Chef Association, his eyes fell on Ruan Tang in front of him, and his tone contained I couldn't stop admiring, "This table of four seasons banquet, in terms of the selection of dishes, although there are a little more dim sum, but it is quite suitable for the theme. It is named after the four seasons and divided by color. This idea is also very interesting."
"Yes, and this table dish surprised us all." Ge Lao who was next to him echoed, "The recipe of the cold cucumber dish looks like a child's play. The existing method in the empire is to boil the cucumber It is rotten, but after tasting it today, I found that cucumber should be eaten raw, but if it is cooked, it will lose its original taste."
"And this dish is so simple that even people who don't know how to cook can make it by themselves."
"Indeed." Gu Leji said in a deep voice, "In the past, we have always believed in not being tired of fine food, not tired of fine food, and we would process all ingredients many times, and then bother to play with various shapes and designs, but this has increased the value of food. Threshold, so that it cannot be widely disseminated, it is our refusal."
"In two and a half hours, ten delicious dishes were made, using cucumbers, fungus, eggplant, potatoes, green peppers, eggs, corn, peas, carrots, ribs, fish, pineapple, prawns, chicken, The twenty ingredients, mango, milk, white radish, red pepper, spinach, and flour, can be described as unique ingenuity, which shows that the candidate has an astonishing talent in cooking." President Gu paused and continued, "I I believe that such talents should not be buried under any circumstances, and the following is the voting time, please cherish the voting rights in your hands and cast this precious vote according to your true feelings."
After Chairman Gu's voice fell, a prompt box popped up in front of all the audience, with three options on it, agree/disagree/abstain, and the time limit was 30 minutes.
[Baomu can't hold on: Is there even a need to think about it? Must agree! Anchor Anchor is opening a store soon! [Suddenly remembered the complaint I had forgotten for a long time...]]
[Miao Miao loves to eat all the dishes of the anchor: vote for vote! It was so delicious! How can there be such a delicious thing, I am so happy that I want to cry!]
[Little Swallow Fei Ah Fei: I think the anchor's strength is far beyond that of a four-star chef, and he can be directly promoted to a five-star chef. All the four seasons banquets he cooked this time are all innovative dishes!]
[Liu Yebai: Makes sense! Not only this four-star assessment, the anchor seems to have been cooking innovative dishes since the live broadcast, right?]
[Little Swallow Fly Fly: +1, and many of the host's cooking are new ingredients, right? Some even come out for an hour or two, and the anchor can do it... This innovative ability must be against the sky, right? !]
[Huanyue Zi: Apart from being delicious, I really don’t know what else to say...]
[Rashomon 1942: Delicious to the point of explosion! Ahhh!]
Almost everyone was overwhelmed by this gourmet feast. Since the voting started, the number of votes agreeing that Ruan Tang passed the assessment began to increase at a speed visible to the naked eye. It quickly broke through the 100 million mark within five minutes, and is still growing. It's growing at an incredible rate.
There are also some people who voted against and abstained from voting, but they are just a few kittens, which are not worth mentioning compared with the votes in favor.
[In April, the dove sings and flicks its feathers:? ? ? ? Why are there still votes against? Even if it doesn't suit your taste, you can still see how well the host is doing, right?]
[Folding page: If you don't like the food but still vote for it, then you're awesome too, huh? Does everyone have to like the dishes made by your anchor?]
[Juexi: I am an S-rank soldier, and my five senses are much more sensitive than ordinary people. I don’t eat ordinary meals, but the dishes made by this gentleman can’t taste the slightest smell, which made me feel for the first time what is called Great food, thank you so much!]
The probability of soldiers with S-level physique appearing is very low, but for the population of the empire with a base of hundreds of billions, there are still nearly a million people. It's not that they are unwilling to accept natural food, but their five senses, which are much more sensitive than ordinary people, make them unable to bear the peculiar smell in food.
Now with the appearance of Ruan Tang and the cooking method he provided, these S-level fighters can finally taste the joy of food, so this group of best fighters in the empire has a certain affection for Ruan Tang.
As a double S-level fighter, He Yunchen was more restricted than them, and had more affection for Ruan Tang than them.
[He: Thank you.]
At the same time, on Xingwang's Weibo, several posts attracted the attention of countless people.
"@何云逸v: The top food enjoyment, the ongoing four-star chef assessment, please vote. [Link address]"
[Little Fairy: Wow, call the dean, this assessment is really exciting! Votes must be cast!]
[Cold water and light rain: Vote!]
"@阿云陈v: Support. //@贺云逸v: The top-level food enjoyment..."
[@风&气: Σ( ° △°|||)︴Oh my god, is this a major general? It turns out that the major general also likes to eat food!]
[@猫尔君不喜喵: Vote, vote! Must vote!]
"@夏米v: Support.//@何云逸v: Top-notch food enjoyment..."
[@小秋: Like the girl! Give the anchor a thumbs up! too delicious!]
"@白CHEv: Superb! //@夏米v: Support. //@贾云逸v: Top-notch food enjoyment..."
[@月芝心思雪: Wow, a group photo in the front row! Run to vote!]
The major general of the empire, the principal and vice president of the Academy of Sciences, and the flower of the empire, these most popular figures in the empire, all expressed their support for one person at the same time, and they were linked together. How could their fans not be overjoyed? Their fans almost accounted for nearly half of the population of the empire, and as these fans mobilized, the number of people online in the live broadcast room once again ushered in an astonishing surge.
In the end, nearly 10 billion people participated in this vote, and 95% of the audience voted for it. No matter in terms of the number of participants or the proportion of votes, this has never happened since the empire launched the four-star chef live assessment. Even in the future, this record will hardly be broken.
While the audience was voting frantically, the judges were also paying attention to the audience's comments and trends, noticing the problems they raised about Ruan Tang's innovative dishes, these judges frowned slightly, and then whispered Discuss.
"The assessment requirement for a five-star chef is to master 25 kinds of ingredients, and to have more than ten innovative dishes, but judging from today's four assessments..." Ge Lao showed a little complicated look on his face, "His performance has exceeded Five-star assessment standard... ”
In these four assessments alone, Ruan Tang used a total of 32 kinds of ingredients to make 21 different dishes, including desserts, soups, meat dishes, vegetarian dishes, cold dishes, etc. It's an innovative dish! This ability, not to mention four-star chefs, even some five-star chefs, probably can't do it to this level.
In the end, it was President Gu who made the final decision: "We will give him the grade he passed. As for the evaluation of the five-star chef, more than half of the elders need to pass it, but the assessment can indeed be waived."
Having said that, there are only 20 people in the Presbyterian Church, and eight of them are present at the scene, and they have all been conquered by Ruan Tang's superb cooking skills. That is to say, as long as two of the remaining twelve people agree , Ruan Tang has passed the matter of becoming a five-star chef.
They glanced at each other and saw the final results on the screen. President Gu got up and solemnly said to this young man with boundless future: "Congratulations, new fourth-level chef, Ruan Tang."