Cai Youyou was not affected by the surrounding environment, she put all her attention on the dishes she was cooking.

Select fresh eel, sprinkle flour evenly over the eel, and scrub it repeatedly to remove the fishy mucus on the surface of the eel.

The scrubbing force should not be too heavy, otherwise it will ruin the appearance of the dish, but it should not be too light, and if the mucus on the eel is not removed, the cooked dish will have a fishy and bitter smell.

Cai Youyou carefully handled the ingredients at hand, scrubbing them many times until the eel was clean.

Wash the fresh eel, remove the bones, remove the head and tail and divide it into three slices, add sugar, soy sauce, a small amount of plum vinegar, ginger juice and a little rice wine, soak for 20 minutes to make it taste, take out the eel, and boil the remaining marinade sauce over low heat for later use.

Next, thread the bamboo skewers into the eel meat in a rotating manner to hold it in place.

After that, it's time for the roasting process.

Instead of using the oven oven method as the traditional classic method, Cai Youyou chose charcoal grilling, which is more difficult and time-consuming to operate.

When everyone focused on her, Xiao Cai was squatting in front of the small charcoal stove he had prepared in advance, holding the eel skewers and roasting them flipping and turning, keeping an eye on the fire at any time. From time to time, she also turns the eel over and spreads the marinade sauce evenly on the surface of the eel.

As Xiao Cai kept flipping and smearing the sauce over and over again, the fragrant smell began to waft out.

Because the small charcoal stove is placed closer to the audience, the audience sitting in the front row has priority over the judges to smell the extremely attractive and rich fragrance.

Although the eel skewers in Cai Youyou's hand are still in the process of being grilled, the ruddy and bright color, as well as the aroma that continues to waft out, have already formed a strong temptation for the audience in the front row who can see the situation clearly, so that they can't help but stretch their necks, and can't help but swallow saliva while looking in the direction of the small charcoal stove.

Judging from the appearance and smell alone, they prefer the dishes made by Cai Youyou to the Hainanese chicken rice cooked by Cube10.

Everyone breathed in the aroma, stretched their necks in anticipation, and even the judges couldn't help but put down the Hainanese chicken rice in their hands and stared directly at Cai Youyou.

Cai Youyou didn't notice it at all, and still did it step by step, unhurriedly, grilling the eel skewers in his hands.

Later, the audience sitting in the front row could even hear the slight popping sound of the eel's fat layer being roasted.

If you try the taste of such charcoal-grilled eel, even if you sit in the audience and watch it, breathe in the tempting aroma, you will feel that you are full of happiness!

In anticipation, the eel skewers on the small charcoal stove are finally grilled!

Cai Youyou brushed a layer of soil honey on both sides of the eel meat, sprinkled some white sesame seeds, and then took the eel meat off the bamboo skewers, cut it into pieces with an oblique knife, spread it on top of the cooked rice, and sent the charcoal-grilled eel rice she cooked, as well as the soup made from the eel's liver that she made while grilling the eel, to the judges' seats.