"Ladies and gentlemen, welcome to the second round of the World Chef Competition!

"Alright, let's get started. "Today, Liu Mang and the others are here, sitting in the audience, ready to watch the first round of the preliminaries of the God of Chef Competition.

"Do you have a feeling of being an enemy when you see each other?" Liu Mang quipped.

"No, I haven't seen you for so many years, it's long gone. On the contrary, I am a little grateful to this person, it was he who made me resolutely return to China and find my own way through Chinese food. Lin Xiao stared at Mark Boris on the stage and replied.

"We have today's judges. ”

Nine judges who were also wearing masks entered the table, Liu Mang squinted his eyes and looked, but did not find Anna's figure. It seems that the program team is very thoughtful, and the judges are also randomly changed.

"According to the rules of the first round, it is up to our players to start selecting the ingredients. ”

The white cloth on the stage table was lifted, and various ingredients appeared in front of everyone's eyes. It's different from Liu Mang last time. This time, the program team prepared very few ingredients and vegetables, mainly seafood and meat.

Mark Boris is about the same as in the photo, not tall, about 1.7 meters, bald hair, wearing a blue and white chef's suit.

And the one from Italy, Alessandro, is tall, with thick and slightly curly hair, and deep eyes, he is a standard Mediterranean handsome guy.

It's the time to guess the coin to decide the order. Mark Boris was lucky enough to get the right to choose the ingredients for the first time. He didn't even think about it, and took away a large piece of beef from the table.

"Is Mark Boris going to cook steak today?" Lin Xiao stared at the big screen on the wall, looking a little surprised.

Although steak is the most common dish in Western cuisine, it is actually cooked in a monotonous way, which is nothing more than roasting, frying, and both. On an occasion like the Chef Competition, if there is no novelty, it is easy to be brushed off.

Mark Boris picked the beef, and Alessandro picked a large basket of live Boston lobster, which he had already begun to peel for meat.

"No, he's preparing beef stew?" Lin Xiao was even more strange when he saw Mark Boris cut the beef into half palm-sized pieces, but then dip them into the soup pot of boiling water.

"It must be stewed, this part of the beef, stewed is more delicious. Liu Mang has just seen that Mark Boris chose the meat from the sixth to eighth pairs of ribs of the cow.

The ratio of fat to lean meat in this part of the cow is suitable, with a layer of fascia, which is very suitable for stewing.

Next, Mark Boris adds chopped onions, celery, bay leaves, cardamom, cloves and other Western spices to the soup pot......

"It's kind of interesting, this way of cooking is already similar to our marinade. Is there a way to handle ingredients in the West?" asked Liu Mang.

"Very little, it's the first time I've seen it. Lin Xiao shook his head: "And when I was in Le Cordon Bleu before, I didn't hear Boris mention it, it should be a method he created himself in the past few years." ”

The beef was simmered in a soup pot, and Boris's assistant took a large ice cube, half a meter wide and placed it on a table covered with white towels. Boris, on the other hand, took out various tools from the toolbox he had brought, including ice chisels and hammers, and began to 'clang' on the ice.

"It's ...... Ready to make ice sculptures?" Lin Xiao was stunned.

"Brother Lin, it seems that this Boris really has two brushes. ”

"Of course, although I don't like Le Cordon Bleu as a school and don't have any affection for it, it is undeniable that Le Cordon Bleu in France is indeed the cradle of Western cuisine. Fifty percent of the world's top chefs have studied there. Without two brushes, Boris would not have become a gold medal instructor for Le Cordon Bleu. ”

"Is this Boris the winner of this game?" Shan Jian interjected.

"Not necessarily, Alessandro is also very strong, you see the way he handles lobsters. ”

Alessandro and his assistant separated the tail from the shell of the lobster, then lifted a kettle filled with boiling water and poured it over and over again.

In the steaming heat, the snow-white and crystalline shrimp meat immediately turns pink and cute.

"Why is it so troublesome, can't you just boil it in water?" Shan Jian said curiously.

"If you boil it in water, it is difficult to keep the shrimp meat fresh. The pot was not ordinary boiling water, but salt water. Salt water has a higher boiling point than boiling water, and pouring it over the ingredients not only cooks the ingredients quickly, but also does not destroy their original texture. ”

Liu Mang guessed correctly, the uniqueness of Alessandro's 'Mediterranean Lobster Roll' is that the chopped shrimp meat is directly scalded with boiling seawater, and the shrimp meat is elastic and sweet in the mouth.

When the shrimp are cooked, Alessandro puts on gloves, tears them into shreds, mixes them with mayonnaise, and stirs them together.

Mark Boris over there didn't care about the beef in his stewpot, but hung his head and carved his work intently.

As the ice chisel in his hand continued to strike, large pieces of excess crushed ice peeled off, and the rudiments of a statue of the goddess of harvest slowly appeared.

"Boris's ice sculpture gave me an idea, and next time we have the chance, we can try it too. Liu Mang said thoughtfully.

"Well, although there are few food eagles in the West, there are them. In addition to the ice sculptures, there are also butter sculptures and cheese sculptures. However, it is very rare for them to enjoy these carvings as works of art on their own, and to use them in their dishes. Lin Xiao explained.

After nearly 40 minutes of intense preparation, the dishes on both sides were nearing the end, and the first to ring the bell was Italy's Alessandro.

He sandwiches the processed shrimp into pan-fried rolls and sprinkles them with chopped fresh basil leaves.

This 'Mediterranean Lobster Roll' is presented in a very formal manner, without excessive decoration, and purely relies on the color of the ingredients themselves to attract people's attention.

Alessandro had finished the dish before Mark Boris removed the beef from the saucepan, used a dry towel to absorb the excess juices, brushed it with a layer of clear oil, and immediately fried it in a red-hot iron pan over high heat.

"It's the first time I've seen this steak before, but is it delicious?" said one of the judges.

The biggest feature of the steak that Westerners often eat is that it is not overcooked. Because only in this way can it be guaranteed to be fresh and tender.

Like Mark Boris, when the steak is stewed and then fried, the steak is already cooked through, and the texture must be no different from rubber.