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While Ye Qing was concentrating on carving, Gao Lihua, the chef of the stove next to her, glanced at her for a while.

When she saw that Ye Qing didn't have any too special actions, she withdrew her gaze and concentrated on her own business.

Here, as soon as the water chestnut leaves in the back are in their hands, they are carved very quickly, and each flower is carved lifelike.

The core of the plum blossom is carved out of the natural black lines in the middle of the water chestnut, which is delicate, and the five braids are also as thin as cicada wings, crystal clear.

At that time, Ye Qing decided to sprinkle some white frosting on the Shuixin Xuan cake, and when it was paired together, it looked like Aoxue Hanmei.

The flowers were all carved, Ye Qing left seven, and the other water chestnuts, she took some amaranth and boiled it to make purple juice, and dyed the water chestnuts.

While fishing out the flowers, Ye Qing looked at the burning incense and found that it had already burned a small half, so he had to hurry.

What Ye Qing didn't know was that when she was concentrating on carving these flowers, there were people on the nearby stove who kept staring at her, and this person was Chang Xin, who was a little idle at the moment.

Because the assistant chef he brought was more powerful, he, the head chef, was idle, and he would not have paid attention to Ye Qing.

It was just out of boredom, when he was a little curious about what this ugly girl would cook, that he glanced at her a few times.

But just these few glances made Chang Xin find that the carving speed of this girl was extraordinary.

He had been watching the second water chestnut carving since Ye Qing picked it up, and he was fascinated when he saw it.

I counted silently in my heart, this ugly girl actually carved more than 30 flowers, and she still used small water chestnuts.

And that speed was really like a few blinks in his eyes, and a flower came out.

Soon the water chestnuts that had been put into the bowl of water began to fill up, leaving him dumbfounded.

Ye Qing's carving kung fu made Chang Xin secretly frightened, and he couldn't help but pull Old Man Dai over and let him watch it for a while.

"Old man Dai, what do you say about the fat girl's knife work?" Chang Xin asked.

"Very powerful, if you talk about this hand carving kung fu, the old man sighs to himself.

I just don't know how hard she is at chopping vegetables, is it so fast and delicate? Old man Dai stared at it for a while before he said slowly.

"I can't see it, this girl is so powerful, so far Young Master Ben hasn't seen her chopping vegetables, just thinking about making snacks?

Could it be that she only plans to make dim sum today! Chang Xin looked at Ye Qing with complicated eyes and said.

"The old man overheard someone say that this girl's mother was Ye Ning, the shopkeeper of Tinghu Xuan.

Five years ago, the old man went there to listen to Huxuan to drink tea, and ate several pastries made by Ye Ning's own hands, I really think it is delicious in the world......"

Chang Xin touched his chin and said in a deep voice: "I see, this girl is actually the biological daughter of the Ye Ning clan."

I didn't expect the beautiful Ye Ning clan to give birth to such an ugly daughter, but it made me underestimate her before.

It seems that Young Master Ben still has to pay attention to her for a while and see how her cooking skills are! ”

"Shaodong, let's hurry up and make our dishes, Shaodong is very good at seasoning, and I will rely on you to show your skills later!" Old man Dai said flatteringly.

Chang Xin was in a good mood, so he turned his head and began to command the other cooks, shouting: "It's all numb, it's been a quarter of an hour!" ”

……

Ye Qing touched the bowl and felt that the cold powder water had cooled down, so she poured the cold powder water into the prepared round mold, and poured the amount of half a round mold first.

Shake off the water with a colander and then put the chopsticks into the mold, and then clamp the braids with chopsticks to let the petals stretch out.

There are only seven water letters made from seasonal flowers this month, and there are also seven white water chestnuts.

There are 30 water chestnuts dyed, which are for the public judges.

This is also the key to Ye Qing's tricks, she strives for every judge to see and eat a water letter cake.

Ye Qing poured cold powder water into the abrasive where the flowers were placed, and then went to the bottom of the banyan tree and filled a tray with a large plate of ice cubes.

Place the round abrasive on top and cover it with some large lotus leaves and wait for them to set naturally.

After the Shuixin Xuan cake was ready, Ye Qing took out the yam in the steamer and put it on a plate to cool.

Then Ye Qing began to cook her first hot dish in the competition: "boiling water cabbage".

The name of the dish "boiled cabbage" is very common, but don't think that "boiled water" is "boiled water".

The "boiling water" here is a high-end soup, and it is only because the soup stock that hangs out is as clear as water, and the extreme complexity and minimalism are attributed to the transformation realm, so it is called such an inconspicuous name.

This dish was originally made by a famous chef of Sichuan cuisine, and was appreciated by the Queen Mother of the last dynasty as a royal meal, and became a fine dish at state banquets in later generations.

Ye Qing first poured the hot water boiling in the cauldron into a pot, cleaned the small pot, and then divided two-thirds of the pot of soup he brought into two pots and poured it into the big pot and the small pot.

Ye Qing picked up two Chinese cabbages from the space that had been washed, peeled off most of the outer leaves, took out the small half of the cabbage heart inside, and cut it into four even halves with a knife.

This is also the Chinese cabbage produced in the space, one cabbage can leave a small half, and the other cabbage can only use the innermost cabbage.

Considering that the public judges still need to taste and vote, Ye Qing took four more Chinese cabbages provided by Tianxueju, peeled them off and took out the most tender yellow cabbage heart, washed them and put them aside for later use.

Ye Qing put the chopped cabbage into the large pot of broth, boiled it until it was seven ripe, and then bleached it with water.

She then punctures the choy sum repeatedly with a thin bamboo skewer, places it in a colander and tops it with the original broth.

The cabbage gradually spreads into petals when heated, and continues to pour until the cabbage is fully ripe and soft.

Although the soup that has been poured with cabbage is still a good fresh soup, it cannot be kept for boiling cabbage.

When Ye Qing was seriously cooking boiling cabbage, Chang Xin, who was standing on the stove next to him, looked at it again.

After seeing that this fat girl was just doing a simple cabbage heart, he pursed the corners of his lips disdainfully.

It seems that this ugly girl should have never seen anything in the world, and actually did such a simple thing in such an important second round.

Is it good to put the cabbage in the boiling water and put it in the soup made with boiling water?

As for the chef sent by Shunfu Restaurant, there are two old men who look like chefs at first glance who are busy.

There is also a person with a No. 188 license plate on his body who is playing for them, that is, the cook bought by Li Minghong.

"Brother, look at them, where are they here to start, they are clearly here to be chefs."

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