Qin Feng did not first pick out all kinds of ingredients that met the requirements, but directly fished out two live crucian carp from the basin, disemboweled, scraped off the scales, cleaned them up quickly, and then rinsed them with water three times, when rinsing, the lard was already hot in the pot, and the green onions and ginger were also fried in the pot, and then the whole processed fish was thrown into the pot, and after frying the strong fragrance, he easily turned it over with his wrist, and the whole action was done in one go without any mud and water, and the audience applauded again and again, The sound of clapping shook the pigeons that had stayed on the tiles to fly.

Ruan Mianmian looked at Qin Feng's movements with a smile, but it was a bit like Uncle Hua's cooking, they were exactly right for the control of time and heat, and they could always respond in the best state of the ingredients, but Uncle Hua thought that the family heirloom cooking skills in the imperial dining room, and years of painstaking research, Qin Feng learned such a good technique when he was only a weak crown, it was really the back waves of the Yangtze River pushing the front waves, and one wave was stronger than the other.

Although the applause below was loud, it did not affect Qin Feng's mentality for half a minute, he scooped half a bowl of water and sprinkled it into the pot along the edge of the pot, the crucian carp was already golden on both sides, and the burnt fragrance was fragrant, after Zrazla's voice and a cloud of mist, the thickened soup had become a rich milky white, which was the unique umami of crucian carp soup.

A crucian carp soup was made, but Qin Feng didn't mean to bring the pot off the stove, but picked up the colander and scooped up the two still intact crucian carp and the scattered accessories and put them aside, leaving only half a pot of fish soup as mellow as milk bubbling in the pot.

Qin Feng's face was solemn, after all, the dishes he was going to make had been skillfully made many times before, and he should have been handy, but because of the rules of this competition, he had to try to condense them into one dish, so he was a little nervous, and even he couldn't guarantee the taste of the dishes this time.

Although the fish soup is more and more fragrant, but the fish meat can't withstand too long boiling, if the boiling time is too long, either the umami of the fish soup is lost, or the fish is loose and the soup is turbid and not easy to eat, so he decisively fished out the fish at the right time when the fragrance was the strongest, and then threw the mushroom soup hot pot base on the side into it, watching the thinly sliced mushroom dried mushrooms expand and stretch out little by little, Qin Feng's brows were tightly furrowed, because the next step was the most important step.

Boiling mushroom soup hot pot with fish soup is just opportunistic, but he wants to do much more than that. Then he put the cleaned spinach and squared potatoes, the clean chicken and duck breast and leg meat, and the abalone that is rare in the mainland, and then poured the pot of soup into a casserole specially simmered soup, carefully sealed the mouth and placed it on a small stove, and the stove was a red charcoal fire, which could ensure that it would simmer for a long time without extinguishing.

The cauldron on the stove was idle, Qin Feng started the pot again to burn the oil, but it was not as light as Fang Cai, but directly took a whole part of the red oil base and fried it in the pot, the color was even more red and bright, it looked very spicy, he added some soy sauce again, and the seasoning was poured into it as if he didn't want money, and the people who watched it for a while didn't know what he was doing.

But soon the suspense was solved, and he mixed the seasoning so heavily, it turned out to be to stew a whole piece of big elbow. He first roasted the skin of the elbow with a fire until it was browned and tightened, then put it in a pot of red soup, covered the pot and simmered, and specially selected some lamb chops, and stewed meat such as beef tendons and elbows, which seemed to be the fishy meat.

Li Binghai was cooking by himself, and he didn't forget to observe the competitors around him, especially the most talented Qin Feng. He saw that Qin Feng finished stewing the clear soup and made red oil elbows, he couldn't help but breathe a sigh of relief, and said secretly in his heart, it seems that although this Qin Feng blows so well on his back, it is an embroidered pillow, these two dishes are incompatible, and look at what he will do in the end, no matter which dish he hands in, it is missing something, and it does not meet the regulations at all.

Thinking like this in his heart, he still pretended to be kind and said: "Brother Qin Feng, what kind of fame are you doing, a clear soup and a greasy, I'm afraid that Fang Cai didn't hear Yipinxiang's request clearly, right?" The last dish is to be a combination of meat and vegetables, light and fishy, you have to present these two dishes? ”

Qin Feng's movements in his hand didn't stop, but his body leaned slightly to his side to show respect: "Senior Li's lesson is that it's just that the meals have already begun to be made, and I can't change it anymore, and I am also in a hurry to go to the doctor, just take one step at a time." ”

Li Binghai pursed his lips, noncommittal, and seemed to observe the situation of the dishes in the pot seriously, but his eyes looked at Qin Feng, although he was still skilled in cooking, his eyes were dignified and profound, and he was really powerless to think about it, but it was okay, he took out his housekeeping skills, and if he continued like this, it was a sure thing for him to excel in the end.

The conversation between Qin Feng and Li Binghai Ruan Mianmian also heard it in the back, but she leaned her chin against the table, looking interested, but she glanced at this Qin Feng in her heart. Although he has a young mind, he is not arrogant or impatient, and he is not competitive, and he knows how to keep his head at the right time.

An hour is not long, it is not short, the chefs are in full swing on the stage, from time to time the spoon is in full swing, attracting a burst of applause from the audience below, the snacks and snacks under the stage have also been on two or three waves, all the food today is provided by a pinxiang out of his own pocket, the guests are even more energetic to eat, plus there are people on the stage of the chef bet, but also take out a few copper plates to make a color, it is even more lively, even quieter when there is no time.

Seeing that the time was approaching, Ruan Mianmian also stood up and looked at the dishes that the chefs were about to cook, and the other three were okay to say, they made mushroom soup with pearl sea rice and simmered quail, seafood sour soup ham and a sweet and sour tomato brisket and abalone soup, which can be regarded as in line with the topic of the competition, but it is not ingenious, just mediocre.

However, Li Binghai and Qin Feng, the two hotly discussed contestants on the field, their dishes are called Ruan Mianmian, who has eaten countless delicacies all over the country, and they can't see the details.

Li Binghai's dishes have been put on the plate, but Ruan Mianmian looks like braised chicken thighs with no novelty at all, more than a dozen chicken thighs are placed horizontally and vertically in the white disk, poured with the soup boiled out of the red oil hot pot base, the color is bright, and the taste is good, but it is really puzzling, this seems to be no seafood, no vegetarian dishes, and it is not a light thing, besides, according to the skills of an imperial chef like Li Binghai, he will not choose such a simple and untechnical dish.

Ruan Mianmian frowned slightly, glanced at Mu Ruqing by the window of the wing room on the second floor, and saw that he was also not easy to judge. Their plan was originally to leave this Li Binghai behind, but if he made such a dish, I am afraid that he would not be able to keep it, so he could only take one step at a time, but if Li Binghai couldn't get into the fragrance today, once he got out of this door, I am afraid that the emperor's secret guard would follow him to prevent him from saying anything that would dirty the reputation of the royal family, so as to prevent future troubles.

Staying in Yipinxiang for a while, maybe there will be a chance to save his life.

Qin Feng's two dishes have also been prepared separately, and the crucian carp and mushroom soup in the casserole has been boiled for a long time, and the soup has been reduced by half, but the rest is the milky white essence, and when you scoop it with a spoon, you can see that it is a thick soup. The red oil roasted elbow in the pot is also crystal clear, the whole elbow meat is moving with the rhythm of the soup, it looks soft and glutinous, quite appetizing, those lamb chops and hoof tendons that have also been stewed for an hour, must be carefully taken with a spoon, otherwise a little force will separate the flesh and bones, and the index finger of the person watching will move.

In the curious eyes of everyone, Qin Feng took a big round soup basin, first fished out the elbow and put it in the middle, the front and back ends of the elbow just separated the soup basin, and divided the left and right sides into two disconnected areas, on the left was placed the mutton chops and hoof tendons stewed with the elbow, and on the right was placed the abalone, vegetables and chicken and duck leg meat fished out of the casserole.

Then, he first scooped some red soup and white soup with two spoons and put them on the left and right sides of the elbow to lay the base, and then confidently and boldly poured the remaining soup on both sides, just like that, a strange scene appeared, the soup on both sides was viscous and rich, and the degree of viscosity was exactly the same, which led to the soup on both sides being connected together after overflowing the elbow but not fused, there was always a clear dividing line in the middle, one side was red and translucent, and the other was milky white and fresh, which was very eye-catching.

After doing this, Qin Feng smiled slightly, looked up at Ruan Mianmian, who was staring at his dish with wide eyes, and said loudly: "Lord Ruliang, this is my original dish today, I named it: Polar Soup." ”

"Good! It's a good two-pole soup, and the audience under my stand is also quite curious about Qin Gongzi's dishes, so it's better to take advantage of the time when the staff distributes the dishes, and Qin Gongzi will introduce us to the creative inspiration and characteristics of these two pole soups. Ruan Mianmian is as good as a stream, she naturally knows what the audience is most curious about, and she also knows how to make the atmosphere more hot.

Qin Feng's face flushed slightly, and he bowed modestly to the audience on all sides before speaking: "The two pole soups I made are inspired by the famous southern dish Buddha jumping over the wall, as well as the original hot pot of Yipinxiang, I think the two dishes are completely different styles, but they are both delicious and rich soups, which can give people a long aftertaste, if they can be integrated into the same dish, it must be more unforgettable." ”