After the plot of Xie Qingfeng, other players have completed the slaughter work one after another, and the chaotic arena has gradually returned to orderly.

As the cooking area was filled with the tempting fragrance of various foods, half an hour passed.

The food judges who walked around the field returned to the jury stage and, under the locking of the live broadcast camera, made regular summary of the situation on the field.

"Overall, the performance of these players on the field is remarkable. Only when dealing with eels, most of them seem to be a little panicked. I think it's OK afterwards and the creativity is very good."

Zhou Huajian pointed to the male contestant in the first row: "For example, this young man Li Junjie, you see that he used a cut-out eggplant, spread the eel fillet on it, coated it with fried garlic chili sauce, and put it in a steamer to steam it. This idea is very good."

“This idea is really good.”

Liu Yifan affirmed what Zhou Huajian said and continued: "In terms of creativity, all the contestants did perform very well, but many contestants spent too much time when slaughtering eels, which resulted in insufficient time later. Now they are a little irritable.

You can look at Wu Xiaomei over there. She may not have enough preparation time. The fire is a bit too big. This way, it will easily cause the fire in the pot to catch fire.

There is also the Liu Zihan over there. Although his eel has been modified, he has just started cutting ingredients and time is not enough."

Cao Kefan has always paid more attention to Xie Qingfeng. Seeing that he was still carving there, he said worriedly: "I am more worried about Xie Qingfeng. His strength is obvious to all. He is definitely a strong contender for the championship.

But now the competition time is half over, and he still has no sign of cooking. Although the shape of the Panlong carved container has come out, it is estimated that it will take some time to complete the final work.

The other players only took a lot of calls to kill eels, but now there are only more than 20 minutes left in the competition. Xie Qingfeng still needs to prepare all the cooking work from scratch. I'm afraid time is a big problem."

Cao Kefan said it very comprehensively. Judging from the cooking rhythm of the entire arena, Xie Qingfeng is already seriously behind.

"I have a different opinion."

Liu Yifan smiled and explained from a professional perspective: "The ingredients of eel are very special. The meat is very tender but tough. It can reflect different tastes according to the cooking time.

Use braised and cooked, the meat will be more frizzy and smooth, and the texture of the eel will be softer and more refreshing.

I guess the cuisine that Xie Qingfeng wants to make should be soft and tender as the creative theme, and his knife skills are far superior to other contestants. As long as he grasps the time, I think it should be no problem to make a dish within 15 to 20 minutes."

"15 to 20 minutes? This time..." Cao Kefan smiled happily, "Steven, I think... if it were you who cooked, the time should be the same, but if Xie Qingfeng was the one who thought it was a bit unlucky."

"For these non-professional chefs, cooking a creative dish for more than ten minutes is indeed a bit too short." Zhou Huajian seemed a little unbelievable about Liu Yifan's explanation.

"I'm theoretically in time. As for whether it can be done, it depends on Xie Qingfeng's own grasp." Liu Yifan smiled faintly, without giving too much explanation.

...

The competition is in full swing, making an eel dish for an hour. For this group of players who have entered the top 15 in the country, there is basically no pressure on time.

The only player with unstable factors is Xie Qingfeng, who is preparing to use his ultimate move.

Time has come 40 minutes!

The other contestants have already completed the final stage of decoration preparation, and Xie Qingfeng has finally completed his carving work.

The overall style is a five-clawed golden dragon. Whether it is the dragon head, dragon tail, or dragon claw, it is carved lifelike and exquisitely, and is not inferior to any professional carving master.

Perhaps because of the lack of competition time, I couldn't draw the tiny dragon scales one by one, so I had to use the thread pull method to simply carve it, which didn't look very vivid.

This is also the only drawback!

Since the Panlong Carving is a container for platters, it naturally has to be free of internal space.

Its shape is a cylindrical shape with a large bottom and a small top, with a diameter of about 20 cm below and a diameter of about 15 cm above. Holding the dragon ball held by the two dragon claws can open a lid with a diameter of about 10 cm.

The dishes Xie Qingfeng cooks next will be placed in this space.

As for why you want to design a lid, it is mainly Xie Qingfeng's creative eel dishes. They cannot be placed in an open container. They must be closed and insulated before use.

The Panlong container is carved and needs to be processed before it can be used next.

Xie Qingfeng put the Panlong carved container on the round plate, then ran quickly to the steamer behind, and put the container inside to cook.

The electric steamer can set the reminder time, and Xie Qingfeng sets it to 5 minutes.

The material of the carved container is pumpkin. Steaming for a long time will make the whole lot soft and crumble. The steaming time is too short and it cannot be cooked. In 5 minutes, it can reach the critical point of steaming.

Furthermore, the second step is needed next, and the level of maturity is just right.

"The last 19 minutes left in the game, and the time should be about the same." Xie Qingfeng looked up and looked at the countdown clock hanging directly in front of him, and immediately began to enter the formal cuisine.

Although there are many ways to make eels, Xie Qingfeng needs to complete it in the shortest time, and needs to have enough "standardness" to be worthy of the Panlong carving container, and his selection range will be greatly reduced.

Under this constraint, Xie Qingfeng adopted an original cooking method.

The creativity comes from the classics of Huaiyang cuisine. The court dish for the tribute of Empress Dowager Cixi of the Qing Dynasty at the 70th birthday party was also a famous dish among the first banquet dishes in the founding country.

Huaian Soft Box!
Chapter completed!