The details of Xia Yu's repeated frying of beef fell into the camera, which naturally attracted a lot of doubtful eyes.

The reviewer, a blond professor-like examiner, took the initiative to explain: "The more advanced the beef, the more delicate it is. The pot is overheated and the heat is not easy to control. If you fry for a few seconds, the maturity of one side is very different than the other side..."

"Please pay attention to the rhythm of the turnover of contestant Xia Yu. The Kobe beef has been fryed 4 times on each side, 30 seconds each time... No, the time for frying should be reduced, from 30 seconds to 10 wonderful things for the fourth time..."

Many professional chefs witnessed this scene with a thoughtful expression.

At a restaurant in Shu, Xia Qing said happily: "It's the 'uniformity' of the temperature!"

“A uniform heat!”

At the scene, Tangshan and Yu Hong, the giants who are skilled in firefighting, were secretly shocked.

"Don't underestimate the details!"

Tang Shan said to Tang Jingtao, who looked dissatisfied with his face: "This is the highest level of control of Huo Hou!"

As everyone's analysis, a whole piece of steak was out of the pot.

Seeing Xia Yu put the steak on a square white plate and turned his head to do other things, the chefs were slightly stunned and discussed, "Is this going to let it sit and let it cool?"

Xia Yu used a clean boiler to make water and set it on the stove to fire.

However, when the pot was boiling, Xia Yu actually put beef bones and beef offal into the pot, took them out after a while, and rinsed them with cold water. This scene is worthy of fun in the eyes of professionals.

"He wants to cook beef stock?" Erina was stunned.

Zhu Qing was thinking, feeling a sense of turbulent expectation in his heart, "After modifying and changing recipes... it seems that he has really taken it seriously!"

That's right.

Xia Yu wanted to make a pot of broth, and this pot of broth also had a great impact on the completion of the dish and should not be perfunctory. He made special notes on the note on the note. Of course, these scraps were also taken from Kobe Wagyu beef, so there was no problem of beef, beef bone and beef bone and beef miscellaneous materials.

Put the beef bones and beef offals that have been scalded with boiling water and rinsed with cold water into the stock cooking pot, and then the spice bunch is indispensable for making the stock.

“Um…”

"Use half an onion and 15 small cloves? No, reduce 3, use 12, a quarter of a carrot, celery, bay leaves, thyme, green garlic..."

Tie various spices into bundles with colorless cotton ropes, and wrap the fine spices separately in gauze.

After closing the lid of the pot, Xia Yu clapped his hands and took a look at the dough still placed in the wet cloth on the chopping board. The step of "wake up" is not urgent. 30 minutes is the minimum requirement. If time permits, one or two hours will not be too long.

After doing this, I took my time to pay attention to my opponent's cooking station.

Tang Yuqiong had already chopped the fish into minced meat.

Next, we waved the "Down Mandarin Duck Knife" to process spring bamboo shoots, green peppers, mushrooms, carrots, cabbage, and carrots.

The vegetables must be cut into pieces. At this point, Tang Yuqiong looked serious and showed his skills again. The melody of the collision between the knife and the chopping board made people feel suffocating and nervous, as if the rapid sound of the drums of march were heard on the battlefield.

Mushrooms, spring bamboo shoots, cabbage and carrots must be blanched.

"Wow"

She put a real iron Chinese wok on the stove stand. After hot, she waved the spatula and immediately washed away the grease, dyeing the inner wall of the pot brightly. When the grease stopped waving, Tang Yuqiong threw it into the minced fish and stir-fry it!

Salt, cooking wine, black pepper seasoning!

The ground fish fish cannot be fried and cooked, so it is particularly important to control the heat at this step. Tang Yuqiong's cheeks are filled with sweat, her face is flushed, and the fire on a professional stove is whirring.

Tang Shan shook his head and said to himself: "In terms of fireworks, Yuqiong is not as good as him!"

The ground meat is slightly fried and the aroma is full of fragrance.

Afterwards, the female chef used salt and sesame oil to mix mushrooms, green peppers, spring bamboo shoots, carrots and other vegetables.

At this point, I’ll make spring rolls!

Bang!

Tang Yuqiong brought the prepared spring roll skin to the cooking table, the camera turned into focus, and the audience immediately exclaimed.

"Then, is that spring roll skin?"

"Idiot! Is this the case with spring roll skin?"

"The regular spring roll skin is made of high-gluten flour and cold water. In short, it is made of flour and it will never look so wet!"

The audience actually started to quarrel, making a noise, like a market.

The judge couldn't help but speak, and asked in the microphone: "Sergeant Tang Yuqiong, can you talk about your 'spring roll skin'?"

Tang Yuqiong didn't care that the judge interrupted her cooking rhythm. She had no interruptions in the treatment of the ingredients in one breath. At this time, she could finally take a break in the spring rolls. She smiled slightly and said, "Actually, this is not a spring roll skin, but... fish skin!"

As he said that, he grabbed the "spring rolled skin" rolled on the plate and shook it suddenly, and a large and long fish skin spread out like a scroll.

"It's the skin of the 'Star Snapper'!"

"Full! A whole piece!"

The judge who asked the question looked a little dazed, and finally recalled the scene when Tang Yuqiong used a 'mandarin duck knife' to carefully peel it half an hour ago. The judge couldn't help but tremble: "So, are you going to wrap spring rolls with fish skin?"

"Well, this is an important part of keeping snapper alive!"

When Tang Yuqiong said this, she subconsciously looked at her opponent's cooking table. Unexpectedly, Xia Yu also saw that the two of them collided across the stage. Seeing the appreciation in Xia Yu's eyes, she raised the corners of her lips and said with a high tone: "I will let you eat the snapper spring rolls that come alive!"

She began to wrap spring rolls.

The fried minced snapper meat is mixed with a variety of vegetables and is wrapped in layers by a carefully cut fish skin.

When a whole plate of spring rolls were stacked in front of Tang Yuqiong, half an hour had passed when the materials were exhausted.

"The next one is fried!"

Tang Yuqiong used the handkerchief in her pocket to sweat, and while carrying the oil bucket and pouring grease into the fryer, she looked around curiously, "Where has that guy gone?"

She was stunned when she saw this.

During this half hour, Xia Yu also used dough, wrapped diced beef and vermicelli soaked in the broth to make strange round, chubby pastries.

Then, there are mirror-like steps.

The young chef also brought the oil bucket and poured grease into the fryer.

The big screen on the field, the picture is switched back and forth between two cooking tables, and the cameraman is probably confused.

At this time, this frying step is so damn mirrored!

However, this is a crucial finishing step. Xia Yu and Tang Yuqiong are immersed in the production and have no extra energy to pay attention to the voices of the outside world.

"The oil pan is of the right temperature!"

Tang Yuqiong said in his heart that he picked up a fish-skin spring roll with steel chopsticks and sank into the oil pan.

"Okay, the oil temperature has risen by 2 degrees again, and now it is around 170 degrees. It is the most suitable oil temperature I have grasped in the past practice!"

Using a small brush, dipped sticky egg liquid in a bowl, and then brushed the chubby dough with a layer of egg yolk liquid. Xia Yu slowly threw the strange bun that had made a small hole into the oil pan.

"Finish!"

"Done!"

Another quarter of an hour later, Xia Yu and Tang Yuqiong put down their steel chopsticks at the same time.

Seeing this, the female host Chiyo Aichi who had been waiting for a long time cried out and said, "Oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh oh

The sound came to an abrupt end.

Chiyo Aichi was near the restaurant table, so a strange crack noise spread through her microphone.
Chapter completed!