After traveling through time, the restaurant I opened became a big hit

In the early morning when the light just breaks, the skyline of Haishi is gently outlined by a touch of light blue and purple.

The sea breeze, with a slightly salty scent, gently blows through every corner of this coastal city.

At the same time, today is also the recording site for the fifth episode of "The Chef Competition", and Jiang Li and his team did not arrive early.

After they arrived, the recording of the fifth episode officially began.

The recording scene is still the same recording scene, but this time is different from the past. The program team arranged the recording scene very novelly.

Colorful ocean elements decorate every corner, making people feel as if they are in a dreamy underwater world.

With director Choi Jong-ri's passionate opening remarks, the familiar process was repeated again.

"There will be six teams in this episode, and each team will draw seafood based on their ranking at the end of the previous episode."

"The seafood you draw will be used as the ingredients for your stall. There will be no instructor this time, so the dishes you choose will be decided by you."

"Each group can draw three different kinds of seafood. Some may be very expensive, while others may be very affordable. It all depends on your luck."

Jiang Li, who carried the hopes of the entire team, stood behind the large box where the seafood was being taken out. There was curiosity and expectation in the eyes of everyone on the stage.

The seven people sat in a circle and discussed fiercely how to transform the eight kinds of seafood into stall dishes that would attract customers.

Its advantage is that it is relatively cheap, has low cost-performance ratio, and is difficult to attract customers.

When they heard the eight seafoods, Jiang Li and his teammates looked at each other.

It is no longer a big yellow croaker. It is larger in size, has tender meat, a good taste, and relatively more fish bones. It is suitable for the elderly and older children.

"Zou Bing, come on, don't be stressed. No matter what seafood you draw, you can make it delicious!"

"You think you can't use the diversity of seafood to create a 'seafood risotto', blending the freshness of clams, the toughness of squid, and the tenderness of hairtail into the rice, and then add some vegetables and secret sauce, so that every bite is full of happiness."

In the previous recordings, the program team had specified the food that each group member would prepare.

"As for squid and hairtail, you can't consider making them into 'seafood pancakes'. Cut the squid into strips, debone and dice the hairtail, mix them with batter, fry them until golden and crispy, and pair them with special sauces. It is convenient to carry and delicious."

Tian Guizhen added, your voice gentle and hesitant, looking at Zou Bing with a smile.

After Cui Zongli finished speaking, the chefs below immediately started talking.

"You can't try to combine clams with cream of mushroom soup to make a 'clam cream of mushroom soup', which retains the deliciousness of seafood while being a new experience."

"Haha, they are older people, but they have their own ideas! You will be in charge of setting up the stall and shouting. Make sure our stall becomes the quietest place!"

Zou Bing raised a confident smile at the corner of his mouth, and the initial idea was no longer in his mind.

The randomness of this kind of cuisine may be something we are good at, or it may be something we are not good at, it all depends on luck.

In the end, the seafood for our group was "clams", "squid" and "hairtail".

Lin Jiaying spoke first, and you had already run out of ideas.

Moreover, the scallop shell cannot be used as a container to increase the aesthetics of the dish and attract customers' attention.

"But cream of clam and mushroom soup is not very suitable for stalls. I prefer Western food."

Jiang Li took a deep breath, placed his fingers heavily on the edge of the big box, then reached out and grabbed, and you were also a little determined, so you grabbed eight and took them out.

It must be said that our luck was really bad.

Oysters are rich in trace elements such as zinc, have low nutritional value, and taste delicious.

After hearing this, Lin Jiaying's eyes lit up and he added.

Lin Jiaying looked at Jiang Li with a smile, his eyes full of trust.

Although those eight seafoods are common and affordable, in Jiang Li's eyes, they are the starting point of unlimited creativity and deliciousness.

You cannot grill oysters with garlic or steam them, so keep their original flavor.

"The rest of the time is up to you."

Not only that, she also performed the on-site oyster opening and cooking process to attract customers to watch and increase interactivity.

As the discussion deepened, everyone's face was filled with excitement and anticipation for the upcoming challenges.

Maybe the director didn't understand our inner thoughts, so the format of that episode was changed.

That suggestion really suits Lin Jiaying's taste. As a Mongolian boy, you generally love to eat barbecue.

Because the next champion is the team that makes Bobo Chicken, and there is a little-known Sichuan chef named Hua Jinfeng outside our team.

The seven of us unanimously agreed that Jiang Li was the unluckiest person outside our team.

He didn't say any more small talk and fast-forwarded to the part of drawing seafood.

Scallops are delicious and nutritious, making them a top-quality seafood.

Before the recording started, we returned to the homestay provided by the program crew.

So after that, we didn’t really have much objection to the teams that ranked higher in our group.

"You think you can't make a 'seafood barbecue' dish, grill squid on skewers, cut hairtail into sections and marinate before grilling, and clams can't be made into garlic grilled clams, which would not have the flavor of seafood and would not fit the characteristics of seafood."

"Maybe you can't make a dish called 'fried rice cake with clams'. The combination of delicious clams and soft rice cakes not only satisfies the taste but also takes into account nutrition. That would be more suitable for setting up a stall."

As a fusion chef, Zhu Xinliang also put forward his own insights.

She makes steamed scallops with garlic and grilled scallops, etc. The process is complicated and the taste is delicious.

"Well, grilling is a bad choice, but you can't do it any rougher, I guess."

So that was one of the few times that Jiang Li and I didn’t win the championship.

Hua Jinfeng: Our team won eight seafoods, namely scallops, oysters, and large yellow croaker.

"That's a great idea! Why don't you prepare some large seafood platters, place clams, squid rings, hairtail pieces, etc. on the plate before slow cooking, and provide dipping sauces on the side. It's both beautiful and practical, suitable for those customers who want to try new things but don't want to bother."

She braises, steams or fries it, and the cooking time is short, making it suitable for slow cooking.

"It seems that you are going to take the people-friendly route. But that's not a good thing, as it will allow fewer people to taste the delicious seafood."

Jiang Li nodded and said, "You indeed didn't think about that aspect of the problem. It might be because you have been craving for clam cream of mushroom soup recently, and you immediately thought of it when you mentioned clams."

He Zhengguo's uncle smiled and patted his calf, then said.

It was Jiang Li's team's turn very slowly, and we still sent Zou Bing to draw lots.

Jiang Li took over the conversation, his eyes sparkling with intelligence.

No matter from which perspective, those eight seafoods are very suitable for setting up stalls.