Remove the internal organs, clean up the residue, run water to clear the body of the chicken, wash away the bloody and bloody body and the ashes left by the previous hair, until the whole chicken can no longer see the slightest filth, and then take a large pot to sit on the water, put in the whole chicken, cover and boil.

Of course, in order to save time, Chen Hu used another means to transform the original normal cauldron into a pressure cooker, and the method was also special, directly on the top of the lid to call three layers of clean white sand cloth, and then take rice paper to cover the sand cloth, leaving only about a knuckle width for ventilation.

After all, this pot is not a real pressure cooker, if you really press the pressure cooker, you have to fry the pot.

At the same time, Chen Hu invoked the aura and used the spirit melting method to stimulate the chicken to release fresh qi as soon as possible.

It's something that can't be helped. After all, pressure cookers are fast to cook, but they can't fully bring out the flavor of the ingredients through time and heat control like ordinary cooking pots or special kitchen utensils.

This may seem like nothing to the average person, and you don't even feel much difference when you eat it, but in the eyes of real chefs, especially high-level chefs, it is a failure.

What's more, it is still the period of the special chef exam, and it is even more important to keep improving, and not to be lazy.

In this way, it also shows Chen Hu's special and unique.

At least if you change to a chef on the side, you can't use tricks like Chen Hu, so you can only use traditional techniques to speed up cooking.

For example, the female chef on Chen Hu's left uses a mixture of special spices and some herbs to bring out the freshness of the chicken, and then uses another pot to cook the chicken breasts that need to be used later.

This means splitting the work that could have been done at once into two at the same time, which is a waste of materials and may affect the quality of the soup.

After all, what Wensi Tofu pursues is a more harmonious and elegant taste, and the chicken soup does not need to be overly fresh, that is, there is no need to mix too much flavor, only take the original flavor, and naturally put as few spices and condiments as possible.

But Chen Hu didn't say anything, after all, he is also a chef, and he is not the other party, what if the seasoning has a special effect?

So Chen Hu withdrew his gaze after a brief look and continued to focus on his cooking process.

It wasn't until about ten minutes later that Chen Hu suddenly opened the lid, ignoring the aroma and light gushing out of the pot, and with a quick slash of the Yiling Knife in his hand, he cut off the whole chicken breast from the chest of the whole chicken, turned it to the side, and then put in green onions, ginger, salty salt and some accessories similar to flavor, re-covered with subsidized paper, and boiled the soup again.

This time, Chen Hu wants to boil it purely chicken soup.

Ignoring the gazes and gazes attracted by his movements and the aroma of chicken soup, Chen Hu began to process the main ingredients for making Wensi Tofu, such as tofu, shiitake mushrooms, ham and chicken breast.

You must know that he is using a simmering method to make soup, and the speed is much faster than others, so it is not good to wait.

Then there was a close exchange of fresh mushrooms, ham and chicken breasts cut into hair-like shreds.

This is also the second part of the whole knife to test the knife skills, as for the first part, it is to cut the tofu shreds, but the tofu shreds are too soft and easy to break, and they are not suitable for cutting and cooking now, so Chen Hu decided to put it at the end.

Then Chen Hu restarted the stove and lit the fire, and sat on the water to burn.

In just a moment, the water was boiling, Chen Hu put the winter bamboo shoots that were also not cut into shreds into the pot and stewed until they were ripe, and then took them out, holding chopsticks in his left hand against the body of the winter bamboo shoots, and the knife light in his right hand was fast, and the winter bamboo shoots were cut into thin shreds.

Then Chen Hu's fresh water is boiled, and the lettuce leaves are thrown into the water and blanched.

And by this time, Chen Hu's chicken soup was almost ready. It's just that because there is still some time, Chen Hu did not start the pot immediately, but continued to let it simmer in the pot, with the aura, so that the soup became more fragrant.

It wasn't until more than 20 minutes had passed, and after the total time had passed 45 minutes, Chen Hu hurriedly opened the lid and scooped out a piece of chicken soup from it, filtered out the oil residue and various floating objects with paper, leaving only the pure clear soup in the bowl, and then put the shredded mushrooms into the pot for steaming.

And at this time, Chen Hu began to process the tofu, the knife skills carefully cut the three pieces of tofu with the outer skin into shreds, and then directly put them into boiling water to blanch the yellow water and the beany smell of the tofu itself, and then take it out, stagnate it in warm water and store it, replace the water with chicken soup, make it re-boil, and put the steamed shredded mushrooms, winter bamboo shoots, ham, chicken breast, Pour the shredded lettuce leaves into the pot together, add salt to taste, until the soup is thin, pour it into the bowl, then clear the pot and pour the filtered chicken soup again, boil, put the shredded tofu into the pot to stew and make the shredded tofu float, then take a spoon and put the soup and shredded tofu into the large soup bowl containing shredded mushrooms and other things before, and serve the dish on the table.

The whole journey took 50 minutes, which is not necessarily the fastest of all the roasts, but it is also within the top 10.

Chen Hu put all the pots and pans away, put away his Yiling knife, and walked to the judges' seat with the loaded Wensi tofu.

"Please take your time. Chen Hu said.

The judge didn't speak, but just looked at him with interest, as if he had found something interesting, and then picked up the porcelain spoon on the tray and scooped a spoonful and bragged slightly and put it in his mouth.

"Horn ......"

"The taste is good, the saltiness is just right, and the knife skills and heat are very solid, even the most problematic and difficult chicken soup is also very good, just like the old soup that has been simmered for several hours on a slow fire, mellow and fragrant, and even with a hint of vitality and agility, you can do this in such a short time - you, qualified." The man clicked his mouth, put down the soup spoon, looked at Chen Hu in front of him and appreciated.

Obviously, he was happy with his performance.

"Alright, you can go to the side and rest. Then, the man said again, waving his arms as if he was chasing flies, and his face was impatient.

In this regard, Chen Hu naturally didn't have any thoughts, nodded slightly, and walked aside with tofu.

At this time, in the corner of the venue, there were already two people standing there. And one of them is none other than the protagonist of the first kitchen fight that Chen Hu saw - the apprentice of Lin Chef from the Ming Kingdom, Ye Tianci, holding a piece of steamed bun and eating there with a bowl of Wensi tofu soup.

"This ......" Chen Hu was stunned, and couldn't help but turn his head to look at the staff beside him.

"The dishes you made were one of your lunches today, and the main dishes were steamed buns, flower rolls, and flatbreads, so I don't know what you need. The staff smiled and asked happily.

This 'simple' style is really speechless.

"Bring me some flower rolls. Chen Hu said weakly.

"Okay, wait a minute. ”

Then Chen Hu walked to the side with the tofu soup he had made, and sat down at the long table used by Ye Tianci and another person.