The standard for stir-frying sugar in the shredded water is 1:1, that is, put half of the two, stir-fry and stir-fry continuously on high heat, the purpose is to melt the sugar and evaporate excess water.

Xie Qingfeng uses a steel wire egg beater, which can be stirred quickly better than chopsticks and vegetable spoons.

After the water boils, it will boil violently, turning white water vapor will evaporate until a hissing sound begins to appear in the pot, and the mixture of sugar liquid and water begins to bubble. This is the first stage of stir-frying sugar.

Continue to stir over high heat, the bubbles in the pot begin to gradually decrease and turn into sticky bright-colored sugar bubbles, and at this time, you have already begun to enter the second stage.

Wait until the bubbles in the pot turn bright white and dense like the foam of laundry detergent.

Xie Qingfeng lifted the egg whisk into the air. After the sugar liquid drips down, some small, flying shreds of sugar will be left on the egg whisk.

When you reach this state, it means that the sugar liquid has begun to be drawn.

At this time, there was still a little moisture in the sugar solution, but this did not affect it, because the silk drawing required this sugar solution that was mixed with a little moisture.

If you fry all the water, it will enter the frost between the brushed and sugar-colored.

That is to say, pour out the ingredients wrapped with sugar liquid. Since there is no moisture in it, the sugar liquid cannot remain in the brushed state and will soon cool down and dry and return to solid state.

The fine powdered sugar that turned white was wrapped around the ingredients, and it looked like a layer of cream was hung on it.

The most common hang-cream peanuts and hang-cream cashews are made using this method.

From the beginning of the frying sugar to the end, each state in the middle corresponds to the brushing, frosting, sugar color, and the final completely burnt and coke.

To accurately grasp the points, this will test a chef's skills.

This is what Liu Yifan said at the beginning. Drawing silk is a kung fu dish. Without a few brushes in his hand, he couldn't make it.

There is still moisture in the sugar liquid in the pot now. Before the sugar liquid finally cools and solidifies, it can be kept in a liquid brushed state for a long time.

Pour the apple tempura in and stir-fry it gently with a spatula to make the ingredients covered with sugar.

Then I took it out and put it in the middle of the plate to form a pile. I saw a lot of sugar shreds pulled out between the saucepan and the apple. The whole shredding process was perfect.

In order to make the ingredients look better, Xie Qingfeng poured all the remaining sugar liquid in the pot into a small big-eyed colander, and then placed the colander about ten centimeters on the plate.

Wait until the sugar solution falls freely into the plate.

Slowly draw circles and move the colander so that the sugar shreds pulled out of the middle can be poured on top of the ingredients, allowing it to grow a cloud of crystal clear "sugar hair".

The golden shiny tempura rapa apple is covered with a layer of floating sugar silk, and is accompanied by a plate decoration carved with peaches and dragon fruit on the edge of the dish. The high-end feeling of the whole look is immediately revealed.

The last "hair growth" process is purely Xie Qingfeng's on-site performance, and the effect does look very good.

Xie Qingfeng completed the production of creative desserts, followed by the subsequent liquidation and the ending of the table, and the 40-minute game time also knocked off the terminator.

"Everyone has finished their own dishes. Now the three of us are here to taste it. What is the creative dessert you made?" Cao Kefan started briefly.

"Before the official start of comments, I need to say something in front of the game now. There is no fixed elimination quota in this game, two, three, four or even more. This is possible, you need to be mentally prepared."

After Liu Yifan reminded him seriously, he named the first person: "Huang Rong, come up."

Huang Rong made a platter dish, which was wrapped in egg rolls with shredded apples and cream, and was decorated with some boiled wolfberry, making a creative shape like a bouquet of bouquets.

Next to it is a small soup cup and a cup of apple rock candy soup with red dates stewed.

In terms of appearance and creativity, this dish is really good, with at least 80 points, but most contestants are very good at desserts, which has increased the difficulty of passing the level. Whether it can be done or not depends on the taste.

After the tasting, Cao Kefan commented: "Let me talk about your apple rock candy soup first. It can be described in four words, which is light and tasteless. I think you are too confident and don't try it.

And you cut the apple into thin strips and made with this one with flour and put it together when you eat it very thick and hard omelette. I think it is a very failed combination."

"I'm not convinced, I don't accept this evaluation." Huang Rong became the first contestant to question the review since the start of the competition. "I think the combination of egg cake and shredded apples should taste very refreshing. With this apple stewed with rock sugar and red dates, the taste will be more comfortable and moist, and it is also very nutritious."

"What you said is really good, but a pity..." Cao Kefan smiled faintly, "I didn't feel the things you said at all, not at all."

"Don't make these fancy things. If you just take an apple and a cup of apple rock candy dew, I think it would be better." Liu Yifan said mercilessly.

Huang Rong tilted her head and pouted, as if she was still sticking to her own opinions, but the judge had already made an evaluation, and even if she was not satisfied, she could only go on.

The second one came up was Liu Zihan, and the creative dessert he made was apple pudding.

That is, a pudding dessert made with apples, eggs, milk, etc., looks refreshing and clean overall.

The one who came to try the dishes was Liu Yifan. He used a standard rough cooking movement and stirred the whole pudding with a spoon, then took a bite and left without leaving a single word.

Liu Zihan, who was already confident, walked back in a very upset and nervous manner.

One contestant after another went up with desserts, walked down calmly or nervously, and soon 10 contestants completed the trial session.

Finally, Mei Tao, who is like Xing Feng, has shortcomings in desserts.

He made a platter dish, and the left side of the rectangular plate was filled with an apple salad, and the right side was like Xie Qingfeng, and he also made a shredded apple.

However, unlike Xie Qingfeng's double technique, Mei Tao cut the apple into thumb and wrapped it with powder and oil, and then started to pull it out.

The thread drawing process seems to be a bit inadequate, with some black spots on the outside, and the appearance is not very good.

"This is a dish that requires great effort. I just want to tell you one thing. Your shredding is very bitter, and it should be fried with sugar." Zhou Huajian only pointed out one point, and then returned to the review table.

When Mei Tao heard this result, he knew that the game was already very dangerous. He was getting farther and farther away from his chief chef's dream, and walked back in great disappointment.
Chapter completed!