Chapter 589: Strange Theme

Hearing her answer, the seven contestants all felt depressed.

Cooking six dishes in two hours is not a high requirement, but the problem is that there is a competition in each round, and if you fall to the last place, you will be eliminated directly.

So how should these two hours be arranged?

Should you follow the classic order of appetizer, soup, side dish, main course, and dessert, or put the dishes that take a long time to cook carefully in the front to avoid elimination.

Or save the killer for the final championship.

This decision is not only related to personal choice, but also to the choices of other competitors.

If others go all out at the beginning and you only serve an appetizer, you will probably die in the first round, but if everyone makes appetizers and you serve the main course, although you will most likely survive the first round, it will be difficult to survive in the future.

What's more annoying is that the organizers arranged the cooking table in a circle today, so that everyone can see each other.

So should you pay attention to others while cooking? Many people have already started to mutter in their hearts.

But the more exciting part is yet to come. The hostess finally announced the theme of this competition - coconut.

Coconut? ? ?

Many contestants wondered if they had heard it wrong.

Coconut?

Although Sanya, or the whole of Hainan, is rich in coconuts, most of the time these coconuts still play the role of fruit and beverage.

Few people use coconut to cook. Well, there is a dish called coconut chicken, but apart from coconut chicken, there seems to be no particularly famous coconut food.

Moreover, the so-called theme cuisine means to cook closely to the theme. If you only use coconut in the dishes instead of highlighting the flavor of coconut, it is equivalent to cheating and will not be recognized by these professional judges.

However, if it is just like this, it will be fine. The most difficult thing is that seven people have to use coconuts to fight for six rounds, and the situation will become more and more difficult as time goes by.

It will be a big challenge for the energy and physical strength of the chef.

Even Sun Mei, who has always been confident, changed her color slightly after hearing the rules and theme of this game.

The main reason was that coconut was indeed a little too unpopular, but she only frowned slightly, and had some preliminary ideas in her mind.

In comparison, the faces of the other chefs, except Malu, looked a little ugly.

Luo Junkang and Cui Junxian were the two most popular candidates for the championship before the competition, but now Cui Junxian has been eliminated.

Luo Junkang was not happy at all, but felt that he was about to die.

He is the descendant of Huaiyang cuisine, and it is well known that Huaiyang... does not have coconuts.

Huaiyang cuisine is generally based on river and lake seafood. This time the main venue is set in Sanya, which gave him a bad feeling in his heart.

Unlike Kawano Zhengming, seafood is not his strong point. Although he can cook it, it is not that good.

For this competition, Luo Junkang specially consulted several experts in this field this week.

However, he did not expect that it was completely useless. The organizing committee would take a different approach and use coconut as the theme in the final.

Luo Junkang really felt that he was going to fail this time, although his poker face made it impossible to tell what he was thinking.

In fact, when Sun He proposed this theme, other directors of the World Culinary Federation did not agree.

The reasons were similar, they all felt that Coconut was a bit unpopular and it was likely that they could not distinguish the true strength of the contestants.

But in the end, Sun He's words still convinced everyone.

The reason was simple, because the main purpose of the Asian competition was to select people to participate in the World Championship, and the World Championship was held in Europe.

The ingredients used were also local in Europe, so it was almost certain that Asian chefs would encounter ingredients that they did not usually use, or even unpopular ingredients.

At this time, creativity and adaptability became very important.

After confirming that everyone understood the rules, the female host immediately announced the start of the competition.

The timer in front of the seven-person stage also started to run, and Sun Mei and others immediately ran to the raw material area to start selecting raw materials.

Only Ma Lu was still standing in front of the cooking table, staring at the table in a daze, and stood there for three minutes.

Just when everyone was wondering if he was stumped by the theme this time, Boss Ma finally moved.

He also walked towards the raw material area, and at this time, a contestant had already started cooking.

It was not that Malu didn't want to be quick, but mainly because he had just looked at the list given by Lao Wang through the traveler bracelet, and there were a lot of ingredients.

Lao Wang gave a list of six dishes at once, as well as the relevant kitchen utensils and equipment needed for cooking. Malu also took a long time to remember them all.

He asked the staff for a shopping cart and pulled all these things back.

Then he put his left hand in his pocket in full view of everyone, and started cooking with only his right hand.

Arrogant!

Seeing this scene, the audience at the scene and in front of the TV couldn't help but think of these two words in their minds.

However, Malu was not the first person to press the timer.

Less than half an hour after the competition, someone submitted a work.

And this was like turning on a switch. Then more and more contestants took the timer and completed the first round of cooking.

In comparison, Malu was not too fast, and it took 40 minutes to finish.

The slowest was Qi Shanzhu, who took almost 79 minutes to finish her first dish.

Obviously, Qi Shanzhu knew that she was the weakest among the seven, so she treated the first round as the last round and tried her best right from the start.

She made soybean paste and coconut Mont Blanc.

Mont Blanc is a French dessert named after its appearance that resembles the Mont Blanc in the Alps.

The traditional Mont Blanc is made of chestnut paste and cake base.

Qi Shanzhu used coconut paste instead of chestnut paste and soybean paste instead of powdered sugar to create a soybean paste and coconut Mont Blanc with a unique taste, integrating coconut into her fusion cuisine.

Chef Fan Yixin from Singapore chose the popular nasi lemak in Singapore.

This is a breakfast in Singapore, which is generally composed of rice, sambal (a kind of spicy sauce), Indian pickles, cucumber slices, dried anchovies, roasted peanuts, eggs and some other ingredients that can be freely matched.

The biggest feature is that the rice is cooked with coconut milk, so it is milky white, and it will have a sweet and rich coconut fragrance when eaten.

Sometimes Singaporeans will add pandanus leaves, and the ingredients provided by the organizer this time happened to include pandanus leaves, which is also one of Hainan's specialties.

However, she was not the only one who came up with this idea. Luo Junkang made a Hainan version of coconut rice, and Chef Dee Supara from Thailand also made a Thai version of coconut rice.

It was a car accident.