The details of Xia Yu's repeated frying of beef fell on the camera, which naturally attracted a puzzled gaze. Pen Fun Pavilion wWw. ｂiquge。 ｉｎfo

The judge, a blonde and blue-eyed professor-looking examiner, took the initiative to explain: "The more high-grade the beef, the more delicate it is. The pan is overheated, the heat is not easy to control, and if you fry for a few more seconds, the doneness of one side will be very different than the other......"

"You pay attention, Xia Yu's turning rhythm, that piece of Kobe beef has been fried 4 times on each side, each time for 30 seconds...... No, the frying time should be decreasing, from 30 seconds to 10 minutes for the fourth time......"

Many professional chefs witnessed this scene with a thoughtful expression.

Shudi restaurant, Xia Qingle said hehehe: "It's the 'uniformity' of the fire!"

"Uniform heat!"

At the scene, Tangshan and Yu Hong, the giants who studied pyrotechnics, were secretly shocked.

"Don't underestimate the details!"

Tang Shan said to Tang Jingtao, who looked disapprehant: "This is the highest level of fire control!"

In the midst of everyone's analysis, a whole steak came out of the pot.

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

Xia Yu used a clean pot to get clean water, set it on the stove and start the fire.

However, when the pot was boiling, Xia Yu actually put beef bones and offal into the pot, and then took it out after a while and rinsed it with cold water.

"He's going to cook beef stock?" Erina was stunned.

Zhu Qing was thoughtful, with a turbulent sense of anticipation in his heart, "Is the recipe that has been modified and changed...... Looks like he's really getting serious!"

That's right.

Xia Yu just wants to make a pot of broth, and this pot of soup also has a great impact on the completion of the dish, so it should not be perfunctory. Beef bones and offal were specially noted on the note, and of course, these leftovers were also taken from Kobe Wagyu, so there was no problem that beef, beef bones and offal materials did not match.

Beef bones and offal that have been scalded and rinsed in boiling water are thrown into a soup pot with boiling water, followed by a bunch of spices that are indispensable for making dashi.

"Hmm......"

"Half an onion, 15 small cloves, no, minus 3, just use 12, a quarter of a carrot, parsley, bay leaf, thyme, green garlic, ......"

A variety of spices are tied into a bundle with a colorless cotton rope, and the finely chopped spices are individually wrapped in gauze.

As soon as the lid of the pot was closed, Xia Yu clapped his hands, and glanced at the dough still placed in the wet cloth of the cutting board, the step of 'resting noodles' is not in a hurry, 30 minutes is the minimum requirement, if time permits, one or two hours is not too long.

After doing this, take a moment to cast your attention at the opponent's cooking table.

Tang Yuqiong had already chopped the fish pieces into ground meat.

Next, the 'Tang Mandarin Duck Knife' is used to process spring bamboo shoots, green peppers, shiitake mushrooms, carrots, cabbage, and carrots.

The vegetables have to be finely chopped, at this point, Tang Yuqiong looked serious, and once again showed the knife skills, bang, the melody of the collision between the knife and the board made people feel suffocating and nervous, as if the battlefield sounded the sound of a rapid marching drum.

Blanch mushrooms, spring shoots, cabbage, and carrots.

"Wow-"

She put a real iron Chinese wok on the stove rack, after heating the pan, the spatula waved, the grease immediately washed away, dyeing the inner wall of the pot brightly, and when the grease no longer sizzled, Tang Yuqiong threw in the sea bream ground meat and stir-fried!

Salt, cooking wine, black pepper to taste!

The ground sea bream meat can not be fried and fully cooked, and this step of heat control is also particularly important, Tang Yuqiong's cheeks are overflowing with fragrant sweat, her face is flushed, and the fierce fire of the professional fierce stove is whirring.

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

The ground meat is slightly stir-fried, and the aroma is permeating.

After that, the female chef mixed the minced vegetables such as shiitake mushrooms, green peppers, spring bamboo shoots, and carrots with salt and sesame oil.

At this point, it's a wrapping of spring rolls!

Bang!

Tang Yuqiong brought the prepared spring roll wrappers to the cooking table, the camera focused away, and the audience exclaimed.

"So, that's a spring roll wrapper?"

"Stupid! Is this how the spring roll wrappers look?"

"The regular spring roll wrapper is made of high-gluten flour kneaded with cold water, in short, it is made of flour, and it is impossible to look so wet!"

The audience actually quarreled and made a lot of noise, like a bazaar.

The judges couldn't help but speak, and asked with a microphone: "Tang Yuqiong, can you tell me about your 'spring roll skin'?"

Tang Yuqiong didn't care about the judges interrupting her cooking rhythm, there was no break in processing the ingredients in one breath before, and at this time, she could finally take a break in the spring roll process, she heard the sound and smiled slightly: "Actually, this is not a spring roll wrapper, but ...... Fish skin!"

As he spoke, he grabbed the 'spring roll skin' rolled on the plate with his hand, and shook it violently, and a very large and long fish skin unfolded like a scroll.

"It's the skin of the 'starry snapper'!"

"Complete!

The judges who asked the question, their eyes were a little dazed, and they finally recalled the scene half an hour ago, when Tang Yuqiong used the 'Mandarin Duck Knife' to carefully peel the skin. The judges couldn't help but tremble: "So, you plan to wrap spring rolls in fish skin?"

"Well, that's a big part of bringing the snapper back to life!"

When Tang Yuqiong said this, she subconsciously looked at the opponent's cooking table, but she didn't expect Xia Yu to look at it too, the two eyes collided across the stage, she saw the appreciation in Xia Yu's eyes, and raised the corners of her lips and said in a high-pitched tone: "I will let you eat alive sea bream spring rolls!"

She began to wrap spring rolls.

Stir-fried ground sea bream, mixed with a variety of vegetables, is wrapped in layers of carefully cut fish skin.

By the time Tang Yuqiong had stacked a whole plate of spring rolls in front of her, and the materials were exhausted, half an hour had passed.

"Next up is frying!"

Tang Yuqiong wiped her sweat with the handkerchief in her pocket, carried the oil drum, poured grease into the fryer, and looked curiously, "Where is that guy?"

At this glance, she was stunned.

In this half an hour, Xia Yu also used dough to wrap diced beef and broth-soaked vermicelli to make strange noodles that were round and fat.

Then, there are mirror-like steps.

The young chef also lifted the oil drum and poured grease into the fryer.

On the big screen on the field, the picture switches back and forth between the two cooking tables, and it is estimated that the cameraman is also confused-

At this point in time, this frying step, Tainyima mirrored!

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

"The oil pan is at the right temperature!"

Tang Yuqiongxin said, picked up a fish skin spring roll with steel chopsticks, and sank it into the oil pot.

"Okay, the oil temperature has risen by 2 degrees, and now it's about 170 degrees, which is the most suitable oil temperature for me in the past practice——!

With a small brush, he dipped the viscous egg liquid in a bowl, and immediately brushed the fat dough with a layer of egg yolk liquid, Xia Yu unhurriedly threw the strange buns with small openings into the oil pot.

"Done!"

"That's it!"

After another quarter of an hour, Xia Yu and Tang Yuqiong invariably put down the steel chopsticks.

Seeing this, Chiyo Aichi, the hostess who had been waiting for a long time, exclaimed: "Oh oh, it seems that the two players have already finished, then, please ...... the two of you"

The sound stopped abruptly.

Chiyo Aichi was near the cooking table, and a strange clicking noise spread through her microphone.

The audience was amazed.