The three food judges discussed Xie Qingfeng's dishes, and then discussed Fang Liuguang's two dishes, and the overall evaluation was also very good.

He gave high praise to Fang Liuguang for being brave enough to challenge himself.

The atmosphere in the finals was particularly strong, with food judges discussing and audiences discussing, and everyone's focus was around two people.

Before we knew it, 45 minutes passed!

Fang Liuguang's cuttlefish Tom Yum Kung Soup has basically completed 80% of the progress. After the added side dishes are cooked, the flavor is adjusted before it is released, and then it can be decorated.

What I was working on was making a dessert French baked lace, and the rest of the time was completely time-consuming.

Xie Qingfeng didn't fall here either. After finishing the snacks, he put them in the oven, and started to make a beautiful golden dress for the "Golden Crispy Chicken".

In the traditional way of making crispy duck, the crispy sauce on the outside is fryed and drizzled, and the duck skin on the outside is frittered and crispy, and it tastes crispy and fragrant, and it forms a distinct hedge texture with the soft and cooked duck meat inside.

Xie Qingfeng made golden crispy chicken, and the pastry made of "Golden Clothes" is completely different.

We follow the new cooking route of combining Chinese and Western cultures. The golden clothes are also more Western-style, that is, mix a bowl of whole egg yolk batter, apply evenly on the outside of the whole chicken, and then wrap it with a layer of uniform and delicate bread crumbs.

The oil temperature in the pot reaches eight layers of high temperature, put the whole chicken into a large colander, and fry it all together in the oil pan.

Heavier large pieces of food require specific foods and external shapes. You need to use kitchen utensils to enter the oil pan, otherwise the shape will completely change after frying in the oil pan.

When the whole egg yolk pastry and bread crumbs are hardened and fixed by the high temperature, they stick to the outside of the chicken skin.

Xie Qingfeng then took out the light yellow chicken from the oil pan and beat it with a fine mesh slotted spoon to remove the oily surface. The flour and breadcrumbs scattered from it.

Increase the oil temperature to 90% strong temperature again, and the next step is to refry again.

This step requires special attention. After initial frying, a lot of moisture has been lost. The flour and bread crumbs that are fixed on the outside of the chicken skin are easily burnt and blackened at high oil temperatures, rather than the golden color that the "golden coat" wants.

Therefore, the speed of putting the pot must be fast and stable, and the speed of the pot must be accurate to avoid the "golden coat" being burned or some "golden coats" falling off, so that the overall appearance cannot be achieved.

"laugh--"

The crispy chicken filled with a colander was soaked in the oil pan by Xie Qingfeng, and a fierce sound immediately broke out.

The light yellow coat, which was mostly white, began to turn yellow, brittle and crisp at an extremely fast speed as the transparent oil bubbles in the pot rolled and rolled.

"Wow, it's so beautiful!" When Xie Qingfeng took out the whole chicken again, a group of contestants on the second floor couldn't help but burst into shouts.

The shape of this dish is very good. Xie Qingfeng specially shaped the chicken neck on the back, showing a swan looking upward. Now he has been frying and put on a golden coat as yellow as gold, and the visual effect is simply perfect.

Seeing the crispy golden coat on the outside, anyone can imagine its crispness and saliva can't help secreting.

Xie Qingfeng's main course was basically completed, Fang Liuguang also took out his French baking cloth lace from the oven, and served with a net-shaped crispy tube that was roasted with flour.

This extremely high-end Western style combination also caused a burst of exclamation from the contestants.

It is worthy of being that there are no restrictions on dishes and players can play their best in the finals. Xie Qingfeng and Fang Liuguang, whose trump cards have been taken out, have indeed shown outstanding strength.

When the competition is at its highest level, it is often the moment the dishes are out of the pot.

With Xie Qingfeng and Fang Liuguang, the cooking process of the finals came to an end with a bunch of ingredients that were previously a delicious dish that was full of colors, fragrance and taste, and looked like it could make people salivate.

"Five...Four...Three...Two...One, stop!"

The three food judges counted down in unison, and at the end of the final, the warmest applause rang out of the audience.

Xie Qingfeng and Fang Liuguang were just completing the platter and presented their two final dishes. Looking at the two dishes prepared in front of them, both of them smiled.

Both Xie Qingfeng and Fang Liuguang were obviously satisfied with the two dishes he made.

In front of the TV and in the live broadcast room, the audience who enjoyed the entire food production process realized that the champion was about to arise and their emotions were mobilized, and various discussions and barrage were extremely intensive and popular.

There are five food judges in this competition, which is no longer convenient to try dishes like before.

In addition, in order to reflect the row of the finals, the organizing committee specially arranged a trial hall, where the contestants will bring the main dishes and snacks respectively, and enter the trial hall for the judges to try the dishes.

From this perspective, this method has a bit of a beginning and end echo of the audition rematch of the first official match.

After the three food reviewers entered the trial hall, the staff informed that they could start entering. Xie Qingfeng and Fang Liuguang took their main dishes away and walked in through the gate in the middle behind the evaluation area.

The overall decoration of the trial hall is luxurious and elegant, but the layout is very simple.

There is a long table covered with white cloth in front of the door, with five pairs of tableware on it, and a food judge sits behind each pair of tableware.

From left to right are Cao Kefan, Zhou Huajian, Mr. Cai, Pan Xiaojian, and Liu Yifan.

The lights in other places were very dark and there were no extra items, mainly highlighting the small area where the long table was located.

The opening game is always Cao Kefan, and the finale is always Liu Yifan. This layout has almost become a fixed pattern and has never changed since the start of the game.

"Fang Liuguang, first deliver your main course and introduce it to us."

After Cao Kefan finished speaking, Fang Liuguang brought his own dish to the middle of the long table, and returned it and introduced: "My dish is called Tom Yum Kung Cuttlefish, and the cooking method is Italian, with a flavor in Southeast Asia.

I used refined olive oil, plus Thai-style Tom Yum Kung Sauce, and cooked it slowly over low heat. I personally think it is still healthy, fresh and delicious."

After listening to Fang Liuguang's introduction of his own dishes, the five food judges watched and tasted this Tom Yum Kung Cuttlefish one by one from left to right.

The first comment was Cao Kefan: "In my opinion, this is a very wonderful South-Sea style and Western style. The dishes that can be combined together have unique tastes."

"Thank you, Teacher Cao." Fang Liuguang, who was so nervous that he looked serious, bent down slightly to express his gratitude.
Chapter completed!