Duruk's signature dish caused a stir.

Yao Qian has just started cooking unhurriedly, and the carved baby cabbage has been soaked in water by Yao Qian to maintain a fresh and tender taste.

Everyone is looking forward to what he will do next!

Yao Qian walked to the stove, the cauldron on the stove was boiling, and the rich fragrance was constantly coming out of it.

Turning off the heat, Yao Qian fished out all the base ingredients inside.

After two hours of boiling, everything in it was boiled into minced pieces, and all the essence was incorporated into the soup base.

Strain out all the residue from the soup base and continue to boil.

"What does this guy want to do? The soup made like this is fragrant, but you can't drink it, it's all oil and water!"

"This guy, is it funny? The knife work is still so-so, but this stove is too bad. ”

"What does this guy want to do with minced meat? It doesn't mean that he wants to make meatball soup!"

In the crowd, a group of Shenzhou chefs couldn't help but sneer when they looked at the scene of Yao Qian cooking on the display screen.

As far as the production process is concerned, this guy is not at the same level as others.

After chopping the meat foam, Yao Qian picked up another pot, boiled a pot of boiling water, then picked up the baby cabbage, fixed it all together with a toothpick, and threw it into the boiling water.

"Uncle, what are you doing?"

"I don't know, will baby cabbage be delicious if it's boiled in water?"

"It's over, it's over, I guess I'm really going to lose!"

The people around looked at Yao Qian's movements, and their mood couldn't help but be low.

As far as the process is concerned, every process on Truuk's side is more complicated than Yao Qianlai's, and the final product is like a work of art.

Yao Qian's side is too ordinary, except for the knife work, there are no highlights at all, and just a baby dish makes people lose their appetite at all.

[I'll go, what is the anchor doing?]

[To this extent, my mother will do it!]

[Anchors, don't make trouble, it's time to show real skills!]

[No, the anchor is really going to overturn!]

[It's okay, we can understand that the car overturned this time, after all, the anchor is a human, not a god!]

[No, isn't the anchor the god of heaven?

[Come on, Ollie!]

【it!!】

【Groove, labor and management have an early meal!】

...........

Like the thoughts in the barrage, Wang Mingyue's face also showed a look of despair.

What the hell is this guy doing? He couldn't connect the person who could make that fried rice with the person in front of him.

Yao Qian turned a deaf ear to the words around him, he scooped up the boiled baby cabbage, and the baby cabbage that was fixed by toothpicks now seemed to have just been picked from the ground, the leaves gathered together, and the carvings on it could not be seen.

"Hehe, it's really funny, it's so well carved, and the baby cabbage is fixed, it's just a wasted process!"

"What do you think that meat foam is for? I guess it's used to make meatballs. ”

"I don't see any other use for it than the balls. ”

"I really don't understand where this guy got the courage to challenge Duruk, and he is not afraid to flash his teeth when he says big things!"

Several Shenzhou chefs looked at Yao Qian with disdain in their eyes.

In their opinion, Yao Qian is making an ordinary meatball soup that can't be more ordinary, which is simply too pediatric!

There was a lot of discussion in the crowd, but Yao Qian still didn't stop.

After scooping up the baby cabbage, put it into a soup bowl, and then put the bowl in boiling water to keep the baby cabbage warm.

The soup stock next to it is still boiling, and the really rich aroma continues to emanate from inside.

Yao Qian walked to the soup pot, opened the lid, and a pot of cloudy broth suddenly appeared in front of everyone.

"This soup looks so greasy!"

"There's a layer of oil floating on it, does it taste good?

"Uncle, you're really only suitable for fried rice!"

Hearing the surrounding discussions, a sneer instantly appeared on Duruk's face.

The final step of his dish has been made, and he is now waiting to be served, but judging by the way this guy looks, the balance of victory in this game seems to have tipped in his favor.

Under a skeptical gaze, Yao Qian took some of the minced meat foam and put it into the boiling broth.

"What is this doing?"

Seeing Yao Qian's movements, Wang Mingyue on the side was a little puzzled, isn't this meat foam used to make meatballs?

As soon as the bright red meat foam touched the hot broth, it instantly turned white, and the boiling broth was thrown into the meat foam, and it became calm.

After about five seconds, before the soup stock began to boil again, Yao Qian picked up the strainer and scooped up the meat foam.

A magical scene has happened!

The broth, which was originally cloudy, became clear after the meat foam was removed.

"It's ....... I see, it's minced meat! The minced meat absorbs all the fat and residue from the stock!"

In the crowd, a Shenzhou chef exclaimed!

"Damn!

"Awesome, this process is estimated to have beaten a lot of Shenzhou chefs!"

"Suddenly I was looking forward to Uncle's dish!"

Where have the people present seen this cooking method, Yao Qian also learned about this lost method of hanging soup from the apron of the kitchen god.

Immediately afterwards, Yao Qian threw the finished meat foam into the pot several times, repeating the method just now.

After scooping out the meat foam for the last time, the domestic soup has been completely clear, just like a pot of boiled water, and there is no trace of impurities.

Furthermore, without the cover of the oil layer, the aroma of the dashi shines out thoroughly.

The fragrance of caviar Huaye shrimp and crab jelly on the side was completely covered at once, and Duruk's face instantly became ugly.

The quality of a chef is very important, and the production process is equally important!

Originally, Yao Qian's previous knife skills had been offset by his complicated process, but now the process he was proud of had also been suppressed by Yao Qian's amazing soup hanging skills.

His production process is all with the help of modern kitchen utensils, and Yao Qian's skills are purely manual.

For true diners, the general techniques of ancient techniques are far more appealing than modern techniques!

His advantage now is only the taste of the ingredients.

Yao Qian continued, the soup stock had been hanged, but he still hadn't turned off the heat, and the temperature of the soup stock must be kept at 100 degrees before this dish comes out of the pot.

He took out the soup bowl in the boiling water, and the baby cabbage in the bowl still maintained the color and temperature when it was just out of the pot.

Standing the baby cabbage in the soup bowl, Yao Qian scooped up a scoop of broth and poured it towards the center of the baby cabbage.