Qin Xian came to the venue to draw lots. This time, he drew number 22, which was considered to be the first to compete.
However, there were many matches this time. It would take at least two or three matches from morning to night before it ended. They had to continue the next day.
This time, the venue was very large and the facilities were very complete. Ten chefs 'cooking tables were located in the center of the stage.
There was also a place at the back that was specially used to store all kinds of ingredients.
When the competition began, Qin Xian stood backstage and watched the first group's competition.
Different from the selection, the host would randomly pick an ingredient.
Letting the contestants cook according to the ingredients gave the contestants a lot of room to play.
When it was Qin Xian's group's turn, the host drew a fish.
There were no rules about what kind of fish.
Qin Xian searched through the high-quality recipe library and chose a sweet and sour carp that suited most people's tastes.
This dish was one of the representative dishes of Shandong cuisine.
There were only so many ingredients provided at the scene. Everyone swarmed to the fish tank to look for fish, afraid that the fish they needed would be snatched away by others.
When Qin Xian saw what fish they chose, he could roughly guess what dish they were going to cook.
According to the system recipe, sweet and sour carp required clear soup, which had to be boiled in advance.
However, there was clearly no time to boil soup for a few hours in the current competition.
Qin Xian walked to the ingredients area and took a chicken rack. He used some mushrooms and pork bones to put them into the pot to make soup.
During this time, the surrounding contestants had already chosen their fish.
What Qin Xian needed was a carp. He had just seen the fish pond and there were many carps.
There were still a few left. He picked a carp of a suitable size and began to kill the fish on the spot.
In the blink of an eye, the chef could tell the difference from the way the contestants processed the ingredients.
Obviously, Qin Xian's saber technique had attracted the attention of the audience and the judges.
Qin Xian's blade turned, and the scales of the jumping carp were instantly scraped off. With a light cut on the fish's belly, the internal organs were easily taken out, followed by the two cheeks.
The entire process of killing the fish took less than a minute. The knife rose and fell, and the fish was finished.
"The young man on the 22nd has very good basic skills. Usually, it's rare for someone of this age to have such cutting skills.”
A chef from the panel of judges in front said in surprise.
"He probably started as a chef. This person's cooking skills aren't bad!”
In the time it took for the judges to say two sentences, Qin Xian had already cut the two sides of the fish every 2.5 centimeters straight and slanted into a knife. He lifted the fish tail to open the knife edge, and sprinkled cooking wine and refined salt into the knife edge to marinate it slightly.
The most important step of the sweet and sour fish was to thicken the gravy.
This required clear soup.
Each match was only given an hour.
Therefore, this clear soup could only be boiled for more than 50 minutes at most before it was used.
The rest of the time, he saw the surrounding contestants cooking in full swing.
Qin Xian had prepared all the work and sat at the side quietly brewing soup.
From time to time, he removed the floating foam from the soup noodles in the pot.
When the camera turned to Qin Xian, it was as if the scene had changed. Compared to the surrounding contestants who were bustling with activity and busying themselves, he seemed to be on vacation.
No one could see his nervousness.
Instead, he sat there leisurely, slowly boiling soup.
At first, everyone looked at Qin Xian, but in the following ten minutes, he sat there without moving. It was really boring.
Just as the other contestants finished their dishes and sent them to the judges, it was the last ten minutes.
Qin Xian began to move.
He nimbly sprinkled wet starch on the edge of the fish's blade and fried it in 70% hot oil until the skin hardened. Then, he dipped it in low heat for three minutes and fried it until it was golden yellow. He took it out and placed it on a plate. He gently pinched the fish with his hands.
Then, the clear soup was also prepared. He filtered a bowl and prepared it for later use.
In the last few minutes, Qin Xian put the scallions, ginger, and garlic into the pot and fried them until they were fragrant. He poured in the gravy mixed with clear soup and other seasonings. When it was bubbling, he poured the boiling oil of the fried fish into the gravy.
He quickly stir-fried and poured all the boiling soup on the fried carp.
The moment the soup was poured onto the carp, it collided with each other, and the fragrance of the ingredients was completely stimulated.
After being cooked, the sweet and sour carp was golden in color. It was crispy on the outside and tender on the inside. Its head and tail were tilted up, and its shape was beautiful.
Moreover, the fragrance of the deep-fried oil fused with the fragrance of the soup, forming an indescribable fragrance.
It was sour and sweet, and it was very appetizing.
At the last minute, Qin Xian set up the plate and pressed the completion bell.
For some reason, everyone present heaved a sigh of relief. They were afraid that Qin Xian would not be able to complete it in time.
The contestants in front had finished tasting their dishes. Now, all their gazes were focused on Qin Xian.
After he handed the recipe to the staff, he began to clean up the kitchen table, not caring about his results at all.
The judges and audience were dumbfounded. This was the first time they had seen a contestant so casual in a competition.
It was just that he did not know if the young man had such confidence.
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[PS: Newcomer's new book, please recommend, please support!] Kneel and beg!
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This book comes from：m.funovel.com。