Even ordinary chefs understand that Qingyuan black-maned goose is the best ingredient for making roast goose, and roast goose is a famous dish in Lingnan, but the process is quite complicated, and it should be unlikely that this dish can be made in such a short time.

Soon, someone noticed this Tu Yantao, who never made much movement in the face of the board. Seeing this person's appearance, most people thought that he might be about to abstain halfway, and half of the time passed, and just after the bell rang for half an hour, Tu Yantao finally moved.

He waved the kitchen knife in his hand, fell to a stable and clean point, cut off the tip of the goose's paw wings, rinsed the hollowed out goose belly with water, poured the flavor juice that had just been made for half an hour into the abdominal cavity of the goose from the rear opening, and then sealed the opening with a special roast goose needle, so that the abdominal cavity of the goose meat was sealed and the flavor juice would not leak out.

According to his steps in making zuò, he should cook a deep well roast goose, but chefs who have studied this dish know that there is definitely not enough time, and he also uses an air gun to separate the lower layers of the fat layer of the goose meat, after boiling water, after cooling, apply crispy water, hang up and dry the steps, and finally hang the oven to roast.

Although an oven was provided on site, it was impossible to complete all the steps in half an hour. This Tu Yantao is really interesting, the time of half an hour just now was almost wasted by him, in fact, even an hour is not enough for him to complete this deep well roast goose.

Tu Yantao was still not in a hurry, after smearing the special materials on the goose, he put the goose aside, and turned to deal with the freshly chopped goose wings and goose paws, first blanched the goose paws and goose feet, and then replaced it with a small knife, which is extremely uncommon, with a length of inches and a width of about two minutes. This knife was carried by him, and he saw Tu Yantao insert the knife into the goose paw, and then the tip of the knife shook slightly, and the bones in the goose paw were easily picked out. His method of deboning is very strange, different from the usual method of deboning with a cross knife.

At the moment when Tu Yantao began to debone, more and more eyes on the scene had been attracted by him. Goose paw deboning is quite common, but goose wing deboning is not something that ordinary chefs can do, and Tu Yantao has completed all his processes in less than two minutes.

Tu Yantao poured the pre-prepared soup into the goose paw and goose wings with a needle, and the deboned goose paws and goose wings became full again, and Tu Yantao pierced the opening to death. The goose paws and wings are then steamed in the basket.

There are only fifteen minutes left, and some of the contestants have already begun to put the finishing touches on it. The sour plum goose that Long Sakura made already gave off a rich sweet aroma, and she added water and sugar to the pot one last time, and the dish would be finished in five minutes.

Foie gras is already cooked, so keep it cold in the refrigerator. Wasabi, soup, fish sauce, monosodium glutamate, Maggi soy sauce, balsamic vinegar, and sugar are ready to serve, and the rest is just sliced and served.

The goose in front of Tu Yantao still hadn't started to be cooked. Even his outstanding knife skills just now amazed many people. But knife work does not mean a qiē, cooking is a comprehensive art, a really good chef pays attention to the balance of skills, even if Tu Yantao has good cooking skills, if he can't make two dishes within the specified time, then he will face the end of being eliminated.

There are already contestants who have prepared dishes in advance.

Tu Yantao finally returned to the light goose. At his request, he brought a barbecue on the spot, a very common oven, the kind commonly used in outdoor barbecues, does he want to roast a goose in public? But how can you guarantee that this goose will be cooked in such a short time?

Fruit charcoal burned bears. Tu Yantaolin put a jar of wine next to the grill and opened the jar of wine, the wine was a strong sorghum roast, as soon as the altar was opened, the rich aroma of wine permeated the entire arena.

Tu Yantao wrapped the light goose in tin foil, and then came to the grill.

At this time, everyone's eyes were focused on him, because the other players' processes were nearing the end, only Tu Yantao's side had just begun, his actions had aroused everyone's curiosity, and everyone present wanted to see what he wanted to do? How do you cook this rough light goose in the remaining thirteen minutes?

Tu Yantao put the light goose wrapped in tin foil on the grill, then picked up the wine spoon and scooped a spoonful of sorghum roast from the wine jar, evenly poured it in the barbecue oven, the light blue flame jumped up, he scooped up another spoonful of sorghum roast, raised his head and drank it in a big gulp, and then suddenly sprayed out of the oven, the wine mist was filled, and it was quickly ignited when it met the fire, and in an instant, the blue flames had surrounded the roast goose in the tin foil from all directions. The flames change shape and trajectory differently. From a distance, it looked like two coiling and boiling fire dragons were dancing wildly around the goose inside the tin foil.

The scene was silent, there were many famous masters in the culinary industry present, including many well-informed grandmasters such as Shan Zaiyuan and Long Tingbi, but few had ever seen the scene of this kind of dish, everyone knew that Tu Yantao made a roast goose, but no one had ever seen such a roast goose, the ingredients were ordinary, the oven was ordinary, and even the sorghum roast on the side was extremely ordinary, but three ordinary things were gathered together, and such a fantastic and wonderful effect burst out.

Su Le got up and left at this time, he saw Zhuang Qiang hiding in the audience, Zhuang Qiang looked as attentive and serious as everyone else, and his expression was unprecedentedly solemn.

"Good!" The silence of the scene was broken by applause, and then someone took the lead in applauding, and the applause of the scene came and went. Tu Yantao has obviously become the sole protagonist of this game. He stood calmly by the oven, sometimes squirting wine, sometimes waving his palms, and the flames that could not be traced in the eyes of the people, uncontrollable, seemed to be tamed in front of him, changing different fire patterns with his movements.

Su Le came to Kong Xiangyu's side, the young priest couldn't hold back after all just now, he was cheering for his childhood friend. Seeing Su Le coming, Kong Xiangyu waved his fist excitedly and said, "What's the matter?" Haha, I said he was the best! ”

Su Le said: "Why haven't I heard you say it? ”

Kong Xiangyu realized that he was a little too happy because of Su Le's words, and he smiled, as a priest, he shouldn't be so excited in public.

Su Le looked at Tu Yantao, who was majestic in the arena, looking from afar as if he was driving two fire dragons, the scene was gorgeous to the extreme, and it was cool to the extreme, Su Le said in a low voice: "This friend of yours shouldn't be a magician, right?" ”

Kong Xiangyu said: "I don't know, I haven't seen him for fifteen years." ”

Su Le secretly sighed in his heart, this product must be a trick.

When there were five minutes left before the end of the game, Tu Yantao temporarily left the grill, opened the steamer, and took out the goose paws and goose wings in it, the goose paws and goose wings were all full, if it was a while later, he was afraid that the juice inside would swell out, Tu Yantao controlled the heat extremely accurately.

He placed the four items in a prepared tray, wrapped them in plastic wrap, and quickly put them in the freezer compartment of the refrigerator to freeze them. After completing this step, I returned to the grill and uncovered the tin foil on the outside of the roast goose, which was immediately full of aroma, but because the roast goose was wrapped in tin foil, the color was very light, and it did not have the pleasing golden brown of the common roast goose.

Tu Yantao opened a bottle of red wine and poured it evenly on the surface of the roast goose, at this time there were less than four minutes left, and someone had already begun to help count down.

Tu Yantao stood in front of the grill, scooped a spoonful of sorghum roast, and then spilled out, the wine spilled an arc in the air, his left palm slapped out, and hit the wine line in the air, the wine mist above the oven was filled, and the fire met the wine mist to form a light blue halo. The halo soon spread to the roast goose's body, and the color of the roast goose's skin changed from light to dark, as if it were a trick.

There was an exclamation from the scene, Tu Yantao's palms were close to the oven, and the flames suddenly ignited from his palms. The timid audience closed their eyes in fright, they couldn't help it, the chef's hands were burned, but Tu Yantao's face was not unusual, his palms were suddenly separated, the firelight and blue halo suddenly dissipated, his hands were intact, the roast goose was steaming, the color of the goose's body was oily and shiny, and the vision alone had aroused people's appetite and made people's mouths relish.

Tu Yantao took the roast goose off the oven and placed it on the cutting board, he looked up at the clock on the scene, there were still two minutes left before the end, which was enough for him to complete the final chopping process.

Not to mention the audience, even the attention of the other players in the competition was focused on Tu Yantao at this time, but there were exceptions to everything. Long Ying is still concentrating on her own thing, her calm mind is impressive, just now when everyone was in the limelight, Long Ying was not disturbed by all kinds of eyes on the scene, cooking in an orderly manner, now everyone's attention is attracted by Tu Yantao, but she is still distracted, the exclamations and cheers around her from time to time do not seem to have anything to do with her, the game is not over for a moment, she will not pay attention to other things.

Man Zaiyuan was still paying attention to Long Ying, and when he saw her appearance at this time, his face couldn't help but show appreciation. It is rare for such a young girl to maintain such a calm attitude in such a situation.

Long Ying slices the frozen foie gras on a plate, and she cuts it evenly, without any gimmicks, so that each knife is real and accurate. In the snow-white porcelain plate, the background of crushed ice, flowers, herbs, and orange slices form a small scene on the plate, and every three pieces of foie gras are stacked in the middle, lined with fresh perilla leaves, which are placed in a staggered manner, just like the feeling of dragon cherry blossoms.

Third, is the octopus diligent enough? Do I have to vote for this monthly pass? If you don't, you can add some mana to the color! (To be continued......)