The re-arrangement of the arena was very fast. Six players who entered the operating table of the stress testers were placed with a lid, and they could not see what was inside for the time being.

There was a larger tray on the test table between the judge and the contestant, covered with a black cloth with a logo image.

Liu Yifan walked to the platform between the two sides, unveiled it neatly, picked up a 10-centimeter cup and said, "The stress test questions you six are about to conduct are a very test of endurance and care. They are the Tai Chi Mandarin Duck Steamed Egg in my hand."

Steamed egg custard with full operation difficulty?

Seeing the egg custard containing black and yellow Tai Chi patterns in the container in Liu Yifan's hand, Xie Qingfeng and others felt relieved, but involuntarily raised some senses.

It is easy to steam egg custard, almost anyone who has cooked it knows that it is easy to learn it, but this cake is a mixture of two colors, and it is inevitable that it cannot be made using ordinary techniques.

"How to make this dish, I will explain in detail to you next. Whether it can be made depends on your own abilities."

Liu Yifan took off the white cloth covered on the tray on the right, pointed to the three ingredients that appeared inside and said, "First of all, you all have a bowl of boiled clear soup, some eggs and a small cup of cuttlefish sauce on the table. You should take a closer look at how to make it.

The first thing is to make the clear soup taste basic, just salt is enough, then add the eggs and mix them into egg liquid, and divide it into two parts, one to maintain the original color, and the other to make black with an appropriate amount of cuttlefish sauce to obtain two colors of egg liquid.

Then roll a piece of tin foil that can be supported, make an S-shaped shape with a relatively large amplitude, and arrange it into the Bagua shape in this small soup cup.

Hold a portion of egg liquid of color in each hand, and gently pour it into the left and right sides of the soup cup, put it in a steamer and steam it. The final semi-finished product will look like this."

Liu Yifan picked up one of the soup cups, which contained an egg custard of different colors.

However, there is still a yin and yang eye missing on both sides, which is the white dot on the black side and the black dot on the white side in the normal gossip graphics.

"If you take out the really good two-color egg custard, you need to immediately soak it under the ice water to let it cool down quickly, and then take a big straw."

Liu Yifan held the soup cup in his left hand and the straw in his right hand, and a symmetrical round hole appeared on the left and right. He continued: "Take a hole out on both sides like me, pour black egg liquid on the yellow side, and use yellow on the black side, and then put it in the steamer for secondary heating. Steam it for about five minutes to complete the dish."

In the same egg custard made of liquid, the two colors need to be mixed twice. Xie Qingfeng and six others had one idea in their minds - it was really difficult.

The difficulty lies not in the way of steaming egg custard, but in how to achieve perfect isolation between the two colors.

When the egg custard is reheated, how to ensure that it will not be steamed too much? It requires a very accurate grasp of the time to steam egg custard.

"The two colors must be perfectly separated. If you cannot guarantee the Tai Chi graphics, I suggest you make a steamed whole egg first, then press it down from the middle with a thicker S-shaped tin foil sheet and cut it open, dig off the custard on one side and then pour it into black egg liquid. This method is safer."

Liu Yifan gave a fool-like approach, which is more safe to do and can almost guarantee passing the test at once.

Avoid the two egg liquids in the first method, because the tin foil isolates inadequately, or when the tin foil is taken out later, the shape of the entire two-color egg custard is torn down and it has to be pushed down and done again.

But the disadvantage is also obvious, that is, it turns out that it has to be steamed three times, and the egg custard is a bit inevitable.

Which method to choose? Is insurance-oriented or quality-first? This requires players to have more hands-on ability and make the most suitable choice.

Players with poor manual talent need to choose quality first, and they need to bear the huge risk of re-made egg liquid.

"Have you done it clearly now?"

Liu Yifan's demonstration was very fast. Most contestants only remembered the key points and forgot the details at this time. However, in the face of Liu Yifan's inquiry, everyone could only give a positive answer.

With Liu Yifan's black-faced personality, it is impossible to let him demonstrate it again.

Today's game schedule is very tight. As soon as all the pre-match preparations were over, Cao Kefan shouted: "Remember, your game time is only 45 minutes, and the game has officially begun!"

"Come on, come on!" As Xie Qingfeng and six others ran to their respective cooking stations, the contestants on the second floor shouted and cheered.

Although steamed egg custard is a very common dish, it is not very difficult to make, but it is still a bit difficult to make delicious, tender and smooth.

The most important thing is the ratio of water to eggs. 1:2 can make the most ideal custard. If milk or broth is added, it requires appropriate compression and water addition.

Anyway, no matter how much you change it, the eggs need to occupy 1/3 of the entire egg liquid.

After mixing the egg liquid and mixing it evenly, be sure to use a fine mesh slotted spoon to filter the egg liquid one or two times, and remove the small bubbles that are produced during the even mixing process and the proteins as much as possible.

If you don't do this step, there will be many small holes in the steamed egg custard, which will not be able to take the complete form of jelly.

If there is empty egg custard, the taste will be very poor.

When steaming dishes with tender texture in the steamer, you must wait until the water in the steamer boils and starts to heat up steam, then put the ingredients into the steamer, similar to the hot heat in stir-frying, which can be cooked quickly and cooked quickly.

After steaming the steamer, the egg custard can usually be steamed in about 5 minutes. It is impossible to ensure that it is tender and smooth after more than ten minutes.

During the process of steaming egg custard, it is very taboo to worry about whether it is steamed and frequently open the steamer lid.

Because steaming vegetables only depends on the temperature of steam, once the heat in the steamer dissipates, it is equivalent to turning off the fire during the cooking process, and steam is filled with steam again to reach a "high heat", which takes a certain amount of time.

After two or three times, the simmer will become stewed slowly. If you don’t steam it in a short time, it won’t be said to be old even if it’s steamed.

Although Xie Qingfeng has not studied through professional institutions, he has participated in several cooking training sessions. This is also a semi-professional institution specializing in the army. Steaming egg custard is a basic skill of a chef, so he is naturally familiar with it.
Chapter completed!