Seeing that the stew was almost done, Kohei Sokuma directly scooped up the beef pieces with a colander spoon.

At this time, the beef cubes are boiled for a long time, and they take on an orange-red color similar to tomato paste.

He scooped up the pieces of beef and set them aside.

The soup is then strained and other large ingredients such as onions, carrots, tomatoes and other large ingredients are thrown away.

This step is the biggest difference between Chinese soup and French soup.

Chinese cuisine tends to retain the ingredients that have been boiled, and even the most skilled chefs are able to bring out the new flavor of the boiled ingredients.

In order to ensure the delicate and beautiful taste of the soup, French cuisine often chooses to filter out the deformed ingredients and then throw them away.

It's not that the method is better, it can only be said that the concept is different.

Chinese cuisine is more about the whole dish and making the best use of things, and the first requirement of French cuisine is beauty.

After Kohei Soma fished out the other impurities, all that was left in the pot was an orange-red soup like ketchup.

He put the beef pieces back into the broth, heated them and seasoned them with salt and black pepper.

He then cut off the corners of colorful vegetables such as cauliflower, carrots, and snow peas with a knife, carved them into beautiful shapes, blanched them in salt water, and placed them on the side of the plate as decorations.

Kohei Soma, who came from a small restaurant, is actually reluctant to do this, in his opinion, just for decoration, is wasting ingredients.

But it can't be helped, whether it's the teachers in the academy or the materials in the library, 'French cuisine is beautifully presented' but it is emphasized over and over again.

In terms of presentation alone, French cuisine is comparable to Chinese cuisine.

After plating, Kohei Soma also packed the seasoned beef stew into a large plate with a deep bottom and wide sides.

The bud-like cauliflower, the carrots carved into stars, the purple cabbage piled up from the grass, and most importantly, the orange-red broth in the center of the plate, and the beef cube peeking out of the broth, all look mouth-watering.

Not long after Kohei Chuangzhen finished cooking, Qian Chen also finished his cooking.

However, he covered his own food so that it was difficult to see what was inside.

In fact, if you look closely, you will find that Qian Chen's approach is similar to Kohei Chuangzhen's approach, but it is fundamentally different.

First of all, he chose beef brisket, which is actually more suitable for stewing than beef belly.

Before the brisket was cut into pieces, Qian Chen once again performed his trick 'Wing Chun'.

Now that he has reached the point of 'perfection', he is able to break the fascia inside the brisket without damaging the meat quality, making it softer and more tender.

This hand Xinghei Chuangzhen couldn't learn, so he had to think of other ways, such as using a meat hammer to knock, such as adding honey.

After coloring the brisket, Qian Chen directly took out the brisket for later use, and when boiling the ingredients, Qian Chen did not put the brisket in the pot, but put in a large number of beef bones.

It is also worth mentioning that Qian Chen did not use dashi powder, but added the original soup he made to the pot as a broth.

While the soup was cooking, Qian Chen preheated the oven and put the beef beef bones coated with butter into the oven.

After an hour of roasting, the bones of the beef beef are roasted to a golden brown appearance and a lot of fat bubbles up.

Remove the grease, then spread the tomato sauce on top of the beef bones and continue to roast for 15 minutes.

While roasting the beef bones, Qian Chen took out another oven and put the diced onions, celery, and carrots into the oven for the same amount of time.

Then put the roasted beef bones and vegetable cubes in a large pot, add the red wine and start to boil until only half of the red wine remains.

At this time, add bay leaves, juniper berries, thyme, rosemary, parsley, black pepper granules and other spices to the pot, and add pollution-free mountain spring water to start boiling.

This step would have required simmering for 6 hours.

However, it is in the duel obviously it is impossible to take so long.

However, Qian Chen also has a way, directly go to the infinite stove, and then turn on the fire, and then rely on the super sensitivity to temperature brought by the 'temperature control' talent, and manually adjust the fire head of the infinite stove.

As a result, the simmering time that required up to six hours was directly shortened by Qian Chen to only two hours.

Qian Chen then took out the pan, melted the butter, and then added all-purpose flour to quickly mix the two together.

Strain the soup through a strainer to remove all impurities, leaving only the soup to add to the pan and continue cooking.

When Qian Chen picked up the spoon and scooped a spoonful of soup, no, it can no longer be called soup at this time, but should be called sauce.

After carefully observing the viscosity of the finished Dominglas sauce, Qian Chen nodded with satisfaction.

Homemade Dominglas sauce is added to the stew, and after about half an hour, Qian Chen filters out the impurities in the soup and then adds the brisket to start seasoning.

Qian Chen began to make the final plating while seasoning.

He prepares his plate with half-cut cherry tomatoes, celery and slices of baguettes that have been roasted earlier.

His choice of plates is also strange.

The middle elevation is like an island, surrounded by a deep groove, and then the edge of the plate.

Qian Chen, the high platform in the middle, sliced and stacked the baguette with a golden roast and faint wheat fragrance, and then decorated cherry tomatoes and celery on it, which looked like a rockery from a distance.

The brisket stew is then placed in a deep trench around the 'central island'.

On the whole, it looks like a lava lake, but in the middle of it is a verdant and vibrant island.

Since Qian Chen had more steps, Kohei Soma finished the cooking before him.

When both of them were done, the judges couldn't wait.

"Now that it's done, I don't think there's a time limit."

Senior Sister Mace licked her lips subconsciously, and her red and glamorous lips were extremely attractive.

"Seconded."

Sophia voted in favor with a serious face, but the swaying jewels on her eyebrows and the eyes that glanced at the dinner plates of the two showed that her heart was not as calm as she appeared.

Louis smiled wryly, since both ladies voted in favor, how could he bear to refute their nature.

As for the group of relatives and friends who only have the right to taste, they can't help it for a long time.

So, it was unanimously approved.

Serve in advance!

Qian Chen and Xingping Chuangzhen glanced at each other.

Qian Chen smiled slightly and made a 'please' gesture.

Qian Chentuo's behavior suddenly made Xingping Chuangzhen frown slightly.

But soon he smiled, and his eyes burned with fierce intent.

"In that case, you're welcome. Don't cry when you lose, Qian Chen! ”