Cut the water tofu into pieces and take the stone pot, add the prepared clear soup, first add morels and stew it, and the water evaporates one-third of the bonus. At this time, add the tofu. The tofu will never be rotten. The longer the time, the better the delicious.

Perilla leaves are added one after another. Perilla leaves are the best partner for sea urchins. They can not only have a sterilization effect, but also make the sea urchins taste more delicious.

Stew for nearly half an hour, and the water is very little at this time. Add the clear soup again and cook again. Sprinkle the shredded cabbage hearts and scallions on it for the last three minutes, cover it, and finally open the lid, and add the perilla leaves and coriander. The first dish is finished... No, not yet!

Liu Zhen took out the frozen sea urchin just now. At this time, the fragrance and sourness of the lemon had been soaked in the sea urchin. Take another container and put the sea urchin sashimi, add two slices of mint on the top, and finally put the sea urchin yellow into the stone pot. The dish was completely over!

One cold and one hot, one ice and one fire makes people feel itchy.

The dishes were quickly uploaded.

Liu Zhen told him to eat sashimi first and then eat stone pot.

The sashimi is mixed with the sourness of lemon, and the coldness of mint is fainted in the mouth. The freshest meat and mouth are perfectly combined, satisfying the most authentic exploration of sea urchin. This is the most primitive sea urchin taste!

The salt removes the astringency of lemon and the fishy smell of sea urchin. The only disadvantages are removed, and the rest is unlimited enjoyment. Enjoying this coldness in the noon sun makes the judges refreshed.

Next is a stone pot. The sea urchin yellow on it is raw. Put it on and take a spoonful of tofu, sea urchin yellow, soup, and morels... It is rich in materials and eat it in big mouthfuls.

The rich soup penetrates all the limbs and bones! This soup is so wonderful! It is so fresh that it is fragrant to the deepest part of the nose. The urchin yellow satisfies all the taste. Because it is stewed for a long time, the morels are soft and melted in the mouth, and the soup soaked in it explodes. This is the impact of the taste!

A spoonful of cooked sea urchin was also scooped up.

It is crispy, no, nor is it crisp. It is a special collision with the teeth! The tongue is fused in it, it tastes so delicious that the blood is boiling! Every pore is clamoring!

This is an unparalleled feast of taste for the judges, and for the audience, this feast of all senses!

Needless to say, all the affirmation of this dish is written in every subtle expression.

The first dish made by Wenping is fried venison with Changbai Ginseng. The collision between these two ingredients is unexpectedly wonderful.

Warm the screen meticulously and select the best long white ginseng. Venison is also a wild deer that is required to be killed freshly.

As the name suggests, Changbai ginseng is a unique noble body in Changbai Mountain. When growing on the snowy mountain, you must pick it in the coldest time. At that time, the ginseng was the fattest and the highest nutritional value.

However, Wen Ping used a knife to cut off all the whiskers of the long white ginseng. When everyone thought he was going to throw away the whiskers and use the fattest meat, on the contrary, he carefully left the whiskers without letting go of each one. He took out the pot of soup, added the clear soup cooked by mushrooms, and put the rind of the long white ginseng to start cooking.

Why use it?

The nutrition of ginseng is transmitted through ginseng. It is dug out at the coldest time. It is the time when ginseng absorbs the fastest nutrition. The nutrients accumulated in the ginseng are much more than the main body of ginseng!

And what you need is not meat, but soup!

Cut the venison texture and separate the tender meat, so that the moisture can be locked to the greatest extent when stir-frying and keep the meat smooth and tender texture!

The vegetables are selected asparagus and cucumbers and cut into strips.

The soup pot was boiling, and in a short while the soup was only two spoons left, and the concentrated essence was all!

Finally, the main body of the ginseng was cut into slices, as if it was just added as a vegetable.

Hot oil with hot oil immediately, add onion and ginger and stir-fry. The surface of the venison will change color immediately after adding it. Fry it quickly to prevent the venison from getting too old!

The warm-screen spoon-heating technique has reached the point of perfection. The temperature at the bottom of the pot is evenly heated, and the dishes are naturally delicious when stir-fried.

Just when the venison was almost three-quarters of cooked, pour a spoonful of soup into the pot, and all the aroma was immediately released!

The sounds of cheering people's appetite are raised. Then add ginseng and vegetables, continue to stir-fry, pour all the remaining stock in before it is released, and wait until it is boiled and then come out of the pot!

Cucumbers, bamboo shoots and ginseng are still crispy, and the green vegetables are also mixed with tender venison, which must be lush with juice!

The food was sent immediately.

The judges' heartbeats in each of the two works of completely different styles.

The venison is so tender and the water-locking skill is so good. This is a top test of swordsmanship, heat and stir-frying ability!

The venison is 90% ripe! The last bit of raw flavor actually adds some fresh flavor to the whole dish! This is an effect that the vegetables have not achieved! How deep is it to be able to grasp it so accurately!

The most important thing is the taste of ginseng. The slight medicinal smell is emitted, but the soup is not inconsistent. The thick white juice contains the best essence of a whole ginseng!

The judges had colorful expressions, but they were all shocked! They were all conquered by the dish in front of them!

At this time, Sun Ran may be the only one who stays awake.

Liu Zhen and Wen Ping are comparable.

This result is far from what I want. Wenping went through a lot of hardships to find it. His cooking skills were the best I have ever seen, for this last battle, but I didn’t expect that Liu Zhen could really compete with him!

Sun Lan stood up and quietly left the mat and walked towards the basement while everyone was immersed in this visual and taste carnival, but he did not notice Yu Yue and followed behind.
Chapter completed!