The fourth qualifiers officially begin today.

What surprised everyone, there were many people watching the game today. I don’t know what happened, but the tickets were sold very quickly. The huge venue was almost full of people.

This is unimaginable in the first three rounds.

After all, in the first three rounds, there were only a few viewers.

Jiang Yang played on the first day, and Chen Zuyi was also on the first day as he was on the first day.

The top five, the first and second place in the total score, met in the same game, which was a foreseeable battle between dragons and tigers.

Off the stage, before Jiang Yang came on stage, the person around him was Chen Zuyi.

"I will do my best!" Chen Zuyi said.

"So too!" Jiang Yang knew that this was a war letter issued by Chen Zuoyi, so he took it without fear.

"Don't let me down!" Chen Zuoyi whispered.

"So too, don't let me down!" Jiang Yang was not willing to be outdone.

After saying that, both of them stopped talking.

"Welcome to the fourth round of qualifiers!" Zuo Jie shouted with the microphone.

A burst of cheers suddenly sounded in the audience.

"Okay, let's not say much nonsense, let's invite today's participating chefs!" Zuo Jie said.

"Chen Sanxin, Liu Hongfu..." Zuo Jie read the name one by one. Every time he recites a name, he would cheer, just cheers, either big or small.

This is also one of the differences between the fourth round and the first three rounds. The first three rounds replace the name with the number of the stove.

The chefs who can enter the fourth round will not be much worse. Even most chefs are actually the same, and the level of their scores depends on their performance.

"Chen Zuoyi!" Zuo Jie shouted loudly.

"Ah! Chen Zuyi! Chen Zuyi!" A cheer sounded, and the sound was so loud that it overwhelmed everyone in front of us.

Chen Zuoyi stood up and said, "I'll go up first. See you on the court!"

"See you on the court!" Jiang Yang said with a smile.

Chen Zuoyi walked onto the stage in cheering.

Zuo Jie continued, but the cheers from the chefs behind him were much smaller.

"Jiang Yang!" Zuo Jie shouted.

"Jiangyang! Jiangyang! Jiangyang!" There was another huge cheer, and the sound was slightly higher than Chen Zuyi's.

Jiang Yang also walked onto the stage in response to the cheers.

After Zuo Jie read all the remaining chef's names, he said, "The fourth round of qualifiers, now... officially begins!"

Meng Wanqiu sat in the audience, clenched his fists and waved it.

"Come on!" Meng Wanqiu whispered.

Jiang Yang stood on his stove, looked at the ingredients in front of him, closed his eyes, and took a deep breath.

As he and Chen Zuyi said, he had to do his best.

After adjusting his mental state to his best state, Jiang Yang suddenly opened his eyes!

At this moment, there was nothing else in his eyes, only ingredients and kitchen utensils, and his world seemed to be the only thing left in cooking.

Chen Zuyi was like Jiang Yang, with a focused expression, as if life was only about cooking.

This is a state of extreme concentration, and only by focusing all your mind on cooking can you enter this state.

In this state, you can fully display your cooking skills.

The two had no eyes, but there seemed to be an invisible wind blew between them.

This made other chefs suffer. Jiang Yang and Chen Zuoyi put too much pressure on them! They were like two mountains, standing in front of them.

The strong have a momentum, which may not be revealed in normal times, but when they enter the state of concentration, this momentum is emitted.

The invisible confrontation between two people has affected the others.

Throughout the stage, Jiang Yang and Chen Zuyi seemed to have become the two centers of the stage, and the rest seemed to have become foils.

The other chefs couldn't help but smile bitterly. This is really...

Jiang Yang and Chen Zuoyi focused on handling the ingredients, and their techniques were smooth, like a mushroom. How could they see clearly? They were processed.

Not to mention anything else, just the way two people handle the ingredients is quite interesting.

If every chef is of this level, maybe this cooking competition is also pretty good. Many viewers in the audience thought of it at the same time.

But this is just a qualifier. Think about it, the national competition is worth looking forward to!

Jiang Yang made a modified homemade dish. He once cooked a clear soup fish and meat dish during the first-level chef exam. At that time, the soup was similar to boiled cabbage. Later, he replaced the soup with mushroom soup, which he used when competing with Ren Bao'e.

What I cooked in Jiangyang today is different.

He plans to use crucian carp soup as the base and add some fungi to make the soup flavor.

There should be vegetables in the soup, just like using cabbage if you want to boil water.

The choice of dishes in the soup is very important. If you choose well, it can complement the soup and make it more perfect. If you choose poorly, it may ruin a pot of soup, and it is better not to put it in the end.

Chen Zuyi's ingredients are very simple, an old hen! And a living hen!

The chicken is the Sanhuang chicken, and the local one in Rongcheng is the Sanhuang chicken, while the black chicken is rare.

Chen Zuyi slaughtered the food on the spot to ensure the freshest ingredients.

With the proficiency of the process, it can be seen that it is not the first time Chen Zuyi has done this.

The chicken blood is caught in a bowl filled with salt water and placed it aside to let it solidify. After it solidifies, the chicken blood will be strong.

The chicken blood is too tender and easy to dissipate, and the taste is too old and not good.

Therefore, the ratio of water to blood is very important. You must be clear about how much blood a chicken can produce so that the ratio of water can be controlled.

Chen Zuyi killed the chicken to remove feathers and removed internal organs. After one set, he did not drag on the slightest amount of mud.

Here, the crucian carp was removed and the bones and flesh were separated. The fish bones were boiled by Jiang Yang alone in the pot, but the fish meat was kept for other purposes.

Chen Zuyi slaughtered the chicken into large pieces, leaving two chicken legs alone, and put the rest in a pot and cooked.

Both of them started to cook the soup, and during the cooking process, they were not idle either.

Continue to process other ingredients.

Jiangyang started to deal with grass carp for one day. The meat of crucian carp was thin, and it was difficult to make vegetables alone. However, grass carp was different. The meat on both sides of the back of grass carp was very thick and could be sliced ​​separately.

The fish flowers made in Jiangyang used to use the meat on both sides of grass carp.

The use of grass carp meat in this way is not unique to Jiangyang. For example, the pinecone fish in Sichuan Province vegetables is made by cutting the meat slices on both sides of the back of the grass carp and turning them into a flower knife.

The fish head of the grass carp was also boiled by Jiang Yang in crucian carp soup.

Boil the fresh aroma of the fish, and then add mushrooms to enhance the taste.

There should not be too many fungi, especially those with unique taste like mushrooms. Otherwise, it would easily lose the main flavor of the soup and would be less beautiful in the end.

The two were concentrating on cooking the dishes, and the other chefs gradually got rid of the influence of the two and began to cook normally.

Since this round of competition is based on soup, you can see a gust of white mist steaming on all the competition fields.
Chapter completed!