gourmet food

Chapter 153 Competition ([-])

The speed of No. 1 was definitely the leader in the competition. While the other chefs were still processing the side dishes, he had already started frying the chicken.

Chef No. 2 next to him turned his head and glanced, secretly feeling a little nervous. Who is this person? Why is he so fast? Is he cutting randomly?

But looking at the cooking posture, both the momentum and the technique of shaking the spoon are very stable. It seems that he is a strong opponent.

Aware of the threat from No. 1, Chef No. 2 also began to exert his strength. When Chef No. 1's chicken was fried, Chef No. 2's chicken was also cooked...

The other chefs gradually finished the side dishes and started cooking, but in terms of speed, Chef No. 1 was definitely ahead by at least 20 seconds.

If Chef No. 1 is just chopping vegetables quickly, that's all. Even fried rice is so fast.

The blower in the stove has been turned on to the maximum, and the buzzing sound has completely drowned out the sound of the chef chopping vegetables around.

Under the strong blowing of the blower, the flames stood up straight, and the firepower was turned to the maximum at once.

Under normal circumstances, chefs will not directly use the maximum firepower, which will make the ingredients in the pot easy to burn, and it is difficult to control the heat.

But what Chef No. 1 did was obviously against common sense. Driven by the fire, he would hold the wok in the air from time to time and stir-fry the ingredients with the strictest temperature control.

This is a very risky move. A slight mistake will cause the ingredients to burn, and the chance of failure is very high.

No one would dare to play like this unless they have mastered the control of heat and temperature to the point where they can move at will.

One advantage of doing this is that the ingredients are fried very quickly in the ultimate fire. As long as the temperature is properly controlled, the ingredients are not only fried very quickly, but the loss of nutrients will be very small.

Natural ingredients are also very delicious.

After quickly adding the vegetables, Chef No. 1 quickly started stir-frying. The wok was sometimes attached to the stove, sometimes tilted to the side, and sometimes stood in the air and bounced a few times.

The continuous changes are dazzling. These movements require high strength on the wrist, and the degree of hand-eye coordination is also very high.

The ingredients are flying in the pot, the pot is jumping in the air, and the steady figure of Chef No. 1 gives everyone a chaotic but not chaotic impression, which is very enjoyable to watch.

None of the remaining 9 chefs could do it. This made Chef No. 1's limelight immediately overwhelm everyone, and it was impossible not to pay attention to it.

After the fried rice is made, Chef No. 1 immediately puts it on the plate with a shaper and starts making egg capsules.

The whole process was as smooth as a cloud. Not only was there no trace of panic or clutter, there was no redundant process at all, and the time was kept very well.

"Click, click!" I remembered the sound of eggs breaking their shells twice in succession. Chef No. 1 held two eggs in each hand, and they collided twice at the same time.

Then with a gentle push of the hand, all four eggs broke out of their shells and fell into the bowl...

As soon as this hand was revealed, the judges' eyes lit up and they all nodded.

You must know that it is very easy to hold an egg in each hand, but if you hold two eggs, the difficulty coefficient is not as simple as 1+1.

What's more, four eggs fall into the bowl at the same time, which requires extremely high finger flexibility and strength control, which is rarely achieved by ordinary people.

Chef No. 2 saw this scene and yelled, "Made, is this a monster? It doesn't matter if your hands are fast, there are so many tricks in frying rice, you have to show off even cracking an egg."

Although he cursed, he was still convinced in his heart. At least he couldn't hold two eggs in each hand, and he could still let the eggs fall at the same time.

If you operate it like this, you will probably either break the shell into several pieces or the eggs will stick to your hands. I don’t know how this guy practiced it.

After the eggs were put into the bowl, Chef No. 1 whipped them quickly, quickly merging the egg whites and egg yolks together.

The next second, a little oil was sprayed into the pot, then the egg liquid was poured in, and then stirred quickly to heat the egg liquid evenly as quickly as possible.

Because the main focus of the first round is speed, that is how to simplify it. Directly make the egg liquid into an egg bag and put it on top of the fried rice, which will save more time.

If you wrap the fried rice in an egg bag, it will obviously take much more time.

So Chef No. 1 directly made the most advantageous choice and the most direct method. After making the egg capsule, he placed it on top of the fried rice, and then cut it open with a knife.

Chef No. 1's performance attracted the attention of the host and photographer, so the big screen kept a close-up of him. When he successfully placed the egg capsule on the fried rice, the photographer immediately zoomed in on the camera and let it occupy the the entire screen.

Chef No. 1 picked up the knife from the table, turned it around in five fingers, then held it with his hand, and quickly made a cut on the egg sac.

The moment it was cut, the audience at the scene exclaimed, feeling the visual impact that exploded at this moment.

It is the first time for many people to see omelet rice. The golden egg liquid bursts instantly, which will give people a strong sense of satisfaction and appreciation.

"Wow... this is omelette rice. I thought it was similar to egg fried rice before, but I didn't expect that this one is much better than egg fried rice."

"Oh my God, it's so beautiful. I love it. I love it. I want to watch it again. That chef No. 2 should move faster!!!"

"Chef No. 1 is so handsome in action, but I don't know if he is handsome or not. I hope to see you in the third round, but don't disappoint."

"This should be the fastest. Look at those chefs who haven't even finished making fried rice, let alone making egg capsules."

"Chef No. 1's cooking skills are so amazing. I want to write it down and compare it with other chefs later."

People in the stands were talking one after another, and they were all particularly optimistic about Chef No. 1.

After the egg sac is cut, an omelette rice is considered to have been made. Just press the timer. Judging from this time, there is no doubt that Chef No. 1 will enter the second round with such a lead.

But surprisingly, he did not press the timer after cutting the egg sac, but started plating...

Yes, it was the plate presentation. This decision surprised the judges. They didn’t know what Chef No. 1 was thinking.

Such a fast speed and such powerful dazzling skills have left everyone with a deep impression of Chef No. 1.

But at this time, he made a move that seemed like superfluous, which was simply a waste of time.

Chef No. 2 saw all this from the corner of his eye, and shouted, "Silly b...!"

　Thank you to Demon God 2004 for your monthly vote. This is the first monthly vote this book has received, and it is worth commemorating!
　　
　
(End of this chapter)