Even ordinary chefs understand that Qingyuan Black Maned Goose is a good ingredient for making roast goose, and roast goose is a famous dish in Lingnan, but the process is quite complicated, and it is unlikely to make this dish in such a short time.

Soon someone noticed Tu Yantao, who had never made much move when facing the chopping board. Seeing this person, most people thought that he might have to abstain from the middle of the journey. Half of the time passed, just after half an hour of the bell rang, Tu Yantao finally started to move.

He waved the kitchen knife in his hand and landed it until it was stable and clean. He cut off the tip of the goose's wings, rinsed the hollowed goose's belly with clean water, poured the sauce that had just been made into the goose's abdominal cavity from the rear opening, and then sealed the opening with a special roast goose needle, so that the goose's belly cavity would be closed and the sauce would not leak out.

According to his production steps, he should have cooked deep-well roast goose, but chefs who have studied this dish know that there is definitely not enough time. He also needs to use an air gun to separate the lower layer of the fat layer of the goose meat. After boiling water, cool down, apply crispy water, hang it and air-dry it, and finally bake it in the oven.

Although the oven was provided on site, there was no possibility of completing all the steps within half an hour. Tu Yantao was really interesting. He had almost wasted half an hour. In fact, even one hour was not enough for him to complete this deep well roast goose.

Tu Yantao was still calm. After applying special materials to the goose, he put the goose aside and turned to deal with the just-chopped goose wings and goose palms. He first blanched the goose palms and goose wings, and then changed to a knife. The knife was extremely unusual, about inch long and about two minutes wide. He carried this knife with him. Tu Yantao inserted the knife into the goose palm, and then gently shook the tip of the knife to easily pick out the bones in the goose palm. His method of picking bones was very strange, which was different from the common method of picking bones with crossblades.

The moment Tu Yantao started to remove bones, more and more eyes were attracted by him. Goose palms were still common, but goose wing bone removal is not something that ordinary chefs could do. Tu Yantao had completed all his processes in less than two minutes.

Tu Yantao poured the pre-made soup into the goose palm and goose wings with a needle tube. The geese palm and goose wings after the bone became full again. Tu Yantao pierced the mouth to death, and then steamed the goose palm and goose wings in a basket.

There were only fifteen minutes left, and some contestants had already started to finish the work. The sour plum goose made by Long Ying had already emitted a strong sweet fragrance. She added water to the pot for the last time, and the dish would be completed in five minutes.

The foie gras has been cooked and placed in the refrigerator with cold and cool. Green mustard, soup, fish sauce, MSG, Meiji fresh soy sauce, balsamic vinegar, and white sugar are prepared for use. The rest is sliced ​​and put on a plate.

The goose in front of Tu Yantao still did not start to be put on the stove. Even though the outstanding knife skills he just showed amazed many people, knife skills did not represent everything. Cooking is a comprehensive art. A truly excellent chef emphasizes balanced skills. Even if Tu Yantao has good cooking skills, if he cannot cook two dishes within the specified time, then he will face the end of being eliminated.

Some contestants have prepared the dishes in advance.

Tu Yantao finally returned to the light goose and brought a oven on site at his request. It was a very common oven, the kind commonly used in outdoor barbecue. Does he want to roast the goose in public? But how can he ensure that the goose is cooked in such a short time?

The fruit charcoal burned, and Tu Yantaolin placed a jar of wine next to the grill and opened the jar of wine. The wine was a strong sorghum roast. As soon as the jar was opened, the rich aroma of wine spread throughout the field.

Tu Yantao wrapped the light goose in tin foil and then came to the grill.

At this time, everyone's eyes were focused on him, because the other players' processes were coming to an end, and only Tu Yantao's side had just begun. His actions had aroused everyone's curiosity. Everyone present wanted to see what he wanted to do? How did he roast the roughly processed goose in the remaining thirteen minutes?

Tu Yantao put the light goose wrapped in tin foil on the grill, then picked up the wine spoon and scooped a spoonful of sorghum from the wine jar, poured it evenly in the grill. The light blue flame rose up. He scooped a spoonful of sorghum, and drank it in big mouthfuls, and then suddenly sprayed it out towards the oven. The mist was everywhere and the fire ignited quickly. In an instant, the blue flames surrounded the roast goose in the tin foil from all directions. Tu Yantao waved his palms and continuously blew his palms from the air. With his palm movement, the flames changed their shape and trajectory. From a distance, it looked like two spiraling and boiling fire dragons dancing wildly around the goose inside the tin foil.

The scene was silent, and there were many famous experts in the cooking industry present, including many knowledgeable masters like Yuan Yuan and Long Tingbi, but few of them had seen cooking like this. Everyone knew that Tu Yantao made roast goose, but no one had seen roast goose like this. The ingredients were ordinary, the oven was very ordinary, and even the sorghum roast beside him was extremely ordinary, but three ordinary things were gathered together and burst out with such a fantastic and wonderful effect.

Su Le got up and left at this time. He saw Zhuang Qiu, hiding in the audience. Zhuang Qiu looked at it as focused and serious as everyone else, and his expression seemed unprecedentedly solemn.

"Okay!" The silent scene was broken by a loud shout, and then someone first applauded, and the applause came one after another. Tu Yantao had obviously become the only protagonist of this game. He stood by the oven calmly, sometimes squirting wine, sometimes swinging his palms, and no trace in people's eyes. The uncontrollable flames seemed to be tamed in front of him, and different fire patterns changed with his movements.

Su Le came to Kong Xiangyu's side. The young priest couldn't help but shout first. He cheered for his childhood friends. Seeing Su Le coming, Kong Xiangyu waved his fist excitedly and said, "How is it? Haha, I said he is the best!"

Su Le said: "Why haven't I heard you say it?"

Kong Xiangyu realized that he was too happy because of Su Le's words. He smiled awkwardly. As a priest, he should not be so excited in public.

Su Le looked at Tu Yantao, who was majestic in the competition field, and from a distance he looked like he was driving two fire dragons. The scene was extremely gorgeous and cool. Su Le whispered: "Your friend is not a magician, right?"

Kong Xiangyu said: "I don't know, I haven't seen him in fifteen years."

Su Le sighed in his heart that this guy must be a magician.

With five minutes left before the end of the game, Tu Yantao temporarily left the grill, opened the steamer, took out the goose palms and goose wings, which were all full. If you were to have a while, you would be afraid that the juice inside would swell out, and Tu Yantao had extremely accurate control of the heat.

He put these four things in a prepared dish, wrapped a layer of plastic wrap, and quickly put them in the freezer room in the refrigerator to quickly freeze. After completing this step, he returned to the grill and uncovered the tin foil outside the roasted goose. Suddenly, the aroma was everywhere. However, because the roasted goose was wrapped in the tin foil, the color was very light, and it was not as pleasing to the eye-pleasing golden brown as the common roasted goose.

Tu Yantao opened a bottle of red wine and poured it evenly on the surface of the roasted goose. At this time, less than four minutes left, and someone had already started to help count down.

Tu Yantao stood in front of the grill, scooped a spoonful of sorghum, and then sprinkled it out. The wine sprinkled an arc in the air. His left palm slapped out and hit the wine line in the air. The wine mist was everywhere above the oven. The fire encountered the wine mist and formed a light blue halo. The halo quickly expanded to the body of the roast goose, and the color of the outer skin of the roast goose changed from light to dark, as if it was a magic trick.

There were screams of exclamations from the scene. Tu Yantao's palms were close to the oven, and the flames suddenly evoked from his palms. The timid audience closed their eyes in fear. It was amazing. The chef's hands were burned, but Tu Yantao's face was completely different. His palms were suddenly closed and the flames and blue halos suddenly dissipated. His hands were intact. The burning goose was steaming, and the color of the goose's body was oily and transparent. Just the vision had aroused people's appetite and made people feel salivated.

Tu Yantao took off the roast goose and placed it on the chopping board. He looked up at the clock on the scene. There were two minutes left before the end, which was enough for him to complete the final cutting of the piece.

Not to mention the audience, even the other contestants in the competition were focused on Tu Yantao at this time, but there were exceptions in everything. Long Ying was still focused on doing her own things, and her calm mentality was amazing. Just now, when everyone was watching, Long Ying was not disturbed by all kinds of eyes on the scene, and cooked in an orderly manner. Now everyone's attention is attracted by Tu Yantao, but she is still focused. The exclamations and cheers from time to time seem to have nothing to do with her. The competition has not ended for a moment, so she will not pay attention to other things.

Man Zaiyuan was still paying attention to Long Ying. Seeing her performance at this moment, her face couldn't help but show appreciation. It is rare for such a young girl to maintain this calm mentality under the scene.

Long Ying sliced ​​the frozen foie gras into the plate. She cut the knife evenly without any gimmicks of the flower knife, and made sure that every knife was real and accurate. In the snow-white porcelain plate, the broken ice substrate, flowers, herbs and orange slices formed a small scene on the plate. Each three foie gras in the middle was stacked in one place, lined with fresh perilla leaves, arranged in an orderly manner, just as elegant as the feeling of Long Ying.
Chapter completed!