The middle-aged uncle began to chop minced pork, and Tang Qian took a small white cup.

She makes a classic French soufflé, paired with the most classic white soufflé mug.

Part of the butter melts in the room, and the rest, Tang Qian takes a spatula and picks a small piece, and the knife sticks to the inner wall of the small white cup with butter and quickly turns around, and then sprinkles white sugar into it, and the white sugar is hung in the cup, and then the excess white sugar particles are poured out, and the step of hanging the cup is completed.

The butter on the side melts into a liquid state, and the soup coriander pours in the flour and stirs.

There are all kinds of kitchen utensils prepared by the program team, as well as various measuring cups of various sizes.

Before starting to make it, Tang Qian asked the program team for more chopsticks, specifically to stir the flour.

She's been making these desserts for a bit of a year, and it's fair to say that she loves baking in the last days of her life, which is why she has a big professional oven at home.

Cooking, baking, are very calm, don't have to think about anything, the last days of her last life were based on this.

Legend has it that soufflé is more difficult than a woman, but Tang Qian is still used to feel, this is one of her favorite desserts, eating sweets can make people feel happy, this is really not wrong, she also went to a five-star hotel in France in her last life to study with a teacher. But in her previous life, she only made desserts for herself, and never put this dessert in any of her restaurants.

Although she has never been in a restaurant, she has done it for friends and some familiar guests, and has been rated five stars by food magazines, and many people have come to her after that, specifically wanting to eat this dessert, and even a star hotel chef who has just been appointed in China to come to her to learn.

But in her previous life, she was made by Zhao Yixun's affairs that people don't look like ghosts, and then she didn't focus on her career development at all, so she never served this dessert.

She is making this soufflé again now, and she is instantly full of emotion, but her hands already have muscle memory, and she doesn't have to think about it at all, she knows what to put and how much to put next.

Westerners are accustomed to stirring with whisks, and Easterners find chopsticks very convenient.

"It's amazing! The chef doesn't use a measuring cup or whisk to stir at all, so will her soufflé taste good?

Although the middle-aged uncle thinks that the soufflé dessert is very ordinary, this is also his idea as a chef.

However, although soufflé is an ordinary dessert, it is recognized as the most difficult dessert to make, and it is also the most difficult to make delicious.

The middle-aged uncle also knows this, he just thinks that most chefs can make a soufflé, and it is not a good skill in the competition.

He thought as he wrapped the egg in minced pork.

Tang Qian was boiling milk here, and when she was cooking, she put more sugar than usual.

This is a soufflé for Westerners, Tang Qian felt that many desserts in rice were very sweet, and she panicked when she ate them, but the people of rice thought that the sweetness was just right.

So since he is the judge of the United States, the sweetness must be one more degree.

When the milk is boiled, pour it into the stirred butter batter, mix well as pouring, mix well, and then sift it back into the milk pot.

Then simmer over low heat, stirring as you cook.

The pot was filled with a sweet milky aroma, and after stirring and cooking, the milk paste slowly thickened, and she took the milk pot aside to let it cool and began to process the eggs.

The egg whites and yolks are separated first.

The egg whites are sweetened several times, of course, here she uses an electric hair dryer, otherwise the egg whites are not dense enough.

The egg whites are almost done, and the butter batter is almost cooled.

She poured the egg yolk she had just shared into the batter and mixed well, scraped some of the whipped egg whites into the batter, and after mixing well, poured all the egg whites into the bowl where the egg whites were beaten.

Mix all of them well, pick up a large ball of mixed egg whites with a spatula and scrape them into a small white cup with sugar hanging on them, and wipe them until they are flush with the rim.

The oven had already been preheated, and the three judges, she made three cups, put the three cups of prepared egg whites on the baking sheet, and sent them into the oven.

190 degrees.

The next thing is to wait.

During the host, the newspaper operator gave Tang Qian a lot of shots, and felt that this girl was very pleasing to the eye when she made desserts.

"I didn't expect it, everyone, I have seen a lot of the kitchen scene where the beautiful women on the YouTube pipe are busy, and there is one who has done it very pleasing to the eye, so what is good or not the things she makes? We see that her ingredients have been prepared in the oven, let me see how much time is left...... The beautiful chef turned the oven for 16 minutes, and after 16 minutes there was an answer!"

The judges in the audience originally watched the contestants cook one by one, but when it came time for Tang Qian to stir butter with chopsticks, several judges were very interested in her.

The middle-aged uncle next to him looked at it in his eyes and smiled in his heart, heh, it's just some showmanship, which is useless.

What about a good posture and chopsticks?

The things made are delicious, the ratings are high, and winning is the last word.

He and Tang Qian's positions were arranged together, right next to him, and after a while, he could already smell the fragrance wafting from the oven.

He was in a hurry, feeling a little bad, and quickened the speed of his hand.

Suddenly, he didn't want the judges to eat the Asian girl's soufflé first.

He saw the temperature of the oil in the pan, and put the meat-wrapped eggs in the oil to fry.

Tang Qian and the middle-aged uncle haven't done a good job yet, and the other groups have done it first.

The finished dishes were sent to the judges, who only ate one or two bites of each dish.

The judges are also well-known foodies, and one of them has its own food magazine and a three-Michelin-starred restaurant, which is relatively famous.

The other two are not bad either, so they don't need to eat much at all, they can eat a dish at the same level.

The three judges are also very poisonous when they are picky-

"This steak is older than my grandmother. ”

"I don't want to eat caviar with this practice again in my life and in the next. ”

"Oh my God, do you have a salt mine, it's so salty!"

Of course, there are also praises, which are very consistent with the previous style, and are slightly exaggerated.

"Tender and fragrant, the meat is elastic and tough, it's simply the best steak I've ever tasted!"

"Xiangnong, I feel like I'm about to fly!"

"You've got to try me, really! perfect! Can I pack one and go home?"

Tang Qian looked intently at the oven, noticing the changes in the soufflé inside.

The middle-aged uncle next to him was also becoming more and more nervous about turning over the meat and eggs in the oil pot.

Liang Que took the lead in doing his part, and although he offended the producer, he eliminated the opponents of his group, and it seems that he was not affected by that incident.

He was a little relieved, and turned his gaze to Tang Qian.

Tang Qian's eyes did not take his eyes off the oven, and the middle-aged uncle next to him took the lead in ringing the serving bell.

The host was moved when he heard the sound and immediately walked over: "Another contestant rang the serving bell, it seems that his work has been completed...... This is our homegrown chef Tommy, Tommy, are you ready?"

Tommy, a middle-aged uncle, confidently shouted to Mai, "I'm ready!

The host exaggerated to the camera and said: "I feel like I'm going to starve to death when I smell the fragrance, show us this color, are you hungry?"

The assistant hurriedly brought the dish prepared by Chef Tommy to the judges, and the camera gave a close-up.

The Scottish fried eggs, which are fried to a golden brown, are cut in the middle by the assistant, and the egg wash slowly flows out of the soft yolk.

Judge A: "Oh, it's perfect. ”

Judges B and C insisted on cutting themselves.

The second egg was also perfect.

However, something went wrong with the third egg.

Judge C looked at it, and first frowned: "Judging by the color of this egg, it's a bit overblown, I'll take a look inside." ”

Judge C picked up the knife and carefully cut the egg like another judge and assistant, after all, this egg must be made to be heartwarming, and if you cut it too quickly, you can't feel the beauty of the egg liquid slowly flowing oil.

The photographer also nervously pointed the camera at Judge C and the fried egg on the plate in front of him.

The host took the opportunity to ask Chef Tommy, "Tommy, are you nervous?"

Tommy is confident: "I'm very confident in my cooking skills, there's nothing to be nervous about!"

However, he still quietly beat the drum in his heart, he was indeed a little late to pick up the last egg just now, at least he felt that it was just a little late. The main reason was because he felt that the Asian girl next to him hadn't moved for too long, so he subconsciously went to look at her, but the girl kept staring at the oven, and he followed the oven, after all, he also wanted to know if the other party's soufflé had succeeded.

The color of the oven was bright red, and he saw that the pale golden soufflé had swelled in the cup, fluffy and soft, held by a small white cup, and the color was indeed beautiful.

Then he realized that the Asian girl's soufflé was about to be baked, so he came to his senses and quickly scooped up the last fried egg.

Before the other party's soufflé was baked, he served the dish first.

Although he experienced so many thoughts in his head, he only glanced at the other party and the other party's sweet taste a few times, so it wouldn't be too much time, right?

He was a little uncertain in his heart, and followed the host to look at Judge C.

Judge C cut it gently, but the egg yolk that should have been oily did not come out, and the dish was clean.

Chef Tommy's heart was cold.

Until Judge C cuts the fried egg completely, the egg doesn't shed a drop of oil.

The host joined in the fun: "This egg is not oily! But the color of this ripe orange is strangely beautiful! What does it taste like......

The other two judges had already given the famous snack a high score of nine, but Judge C took a bite and his brows furrowed even tighter-

"The meat is too old, and the eggs don't taste good, it tastes like the first time my mom cooked macaroni and pasted the pot!"

Chef Tommy's middle-aged heart suddenly broke to the ground.