"Ah Xun, don't worry, I will play well and ensure that the last baton of this competition will be smoothly handed over to Xiao Cai!" Wang Fatzi said with his eyebrows fluttering.

He originally wanted to show that kind of righteous appearance, but because of the kind of eyebrows dancing and strange smile on his face, his current image looked a little funny, as if Kung Fu Panda was playing treasure and selling cuteness.

Cai Youyou and Mo Xun have long been accustomed to Wang Fatzi's character, and the two of them smiled at Wang Fatzi and said cheers to him.

Wang Fatzi nodded, rolled up his sleeves and walked into the ring.

Competing with Wang Fatzi on the same stage is a middle-aged uncle with a pointed face who wears glasses.

The dishes prepared by Uncle Glasses used the same cooking techniques as the previous sous-vide lobster. It's just that the main ingredient of the ingredients has changed from fake lobster produced by the factory to fake steak.

Wang Fatzi is cooking a honey-glazed barbecue.

In order to save time when cooking the barbecue, he deliberately boiled the barbecue sauce in advance, and used the barbecue sauce to marinate the meat ready for cooking in advance.

To make the barbecue sauce, you need to prepare chopped onions, apples, soy sauce, maltose, garlic, sugar, white wine, homemade monosodium glutamate and spices.

Add these ingredients to an appropriate amount of water, put them together in a pot, and boil them over low heat until they are pasted.

When the barbecue sauce is ready, you can cut the prepared plum meat into about 100 grams of each, mix it with the barbecue sauce, and put it in a high-tech self-generated Xiaoice box to refrigerate and marinate for three days.

In order to ensure the taste of the barbecue, Fatty Wang specially brought his proud high-tech equipment self-generated chilled Xiaoice box to the scene of the competition.

Fortunately, he is tall and powerful, and he will not feel any burden because he carries such a Xiaoice suitcase.

Because the meat steak was marinated in advance, Wang Fatzi's heart was not nervous at all.

While taking out the small charcoal stove that Cai Youyou used to grill the eel last time, he calmly skewered the marinated meat steak with bamboo skewers, put it on the grilling net, and began to roast it slowly and methodically.

After the meat has been roasted for ten minutes, the fat man turns the meat over, brushes it with a layer of honey, bakes it for a few more minutes, and then turns it over and brushes it with honey. He worked in this way until the honey roast was ready.

Wait until the roast is out of the oven, let it cool a little, cut it into slices and serve on the plate.

On the other hand, the sous-vide grilled steak was also made.

Both dishes were served to the judges at the same time.

The sous-vide steak is cooked at a constant temperature of 59.9 degrees Celsius for 45 minutes, which allows the center of the steak to reach 52 degrees Celsius, which is the optimal temperature for medium-rare steaks.

Once the steak is out of the pan, heat the surface of the steak with a flame gun to charamelize the surface and lock in the juices.

Judging by the cuts, this steak is perfect. The meat is pink in color and the standard five-ripe, while the surface is quickly heated at high temperatures, giving it the color and burnt flavor of a top-quality steak.

However, this amazing feeling is only superficial.

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