gourmet food

Chapter 174 Competition (23)

After the flavor of the seasoning penetrated into the ingredients, the broccoli on the left had been blanched, and Chu Yunfeng quickly took them out with a colander and set them aside for later use.

Then put the pan for making egg sacs on it, ready to show off.

The fried rice here is about to be ready, so making the egg capsules is on the line, so we have to speed up.

This omelette rice is different from the previous one in the first round. Although it is also a traditional omelette rice, Chu Yunfeng did not shape the fried rice and then put the egg capsules on it.

Instead, when the egg liquid is about to mature, put the fried rice on top of the egg liquid, and then wrap the fried rice in it to form an egg capsule with fried rice inside.

Spray oil into the pot and add the egg liquid. Chu Yunfeng holds the long chopsticks in his left hand and stirs and shakes constantly, while the two spatulas in his right hand also stir fry.

At this time, the air volume of the blower has been reduced, and the flames in the stove are not so fierce, so Chu Yunfeng only needs to stir-fry back and forth and gently shake the spoon from time to time.

This is the most difficult part of multitasking. Chu Yunfeng failed this step countless times in the system space, and his mentality almost collapsed.

This is simply not something that ordinary people can operate. At first, Chu Yunfeng either mixed the two kinds of fried rice together, or there was a problem with the rotation of the egg liquid.

In short, there are constant problems. It was already very difficult to do two things at once, but now it becomes multitasking and three things. The difficulty is not as simple as 1+1.

Finally, after spending a lot of time, I got the hang of it.

In this method of putting fried rice on top of egg liquid, the maturity of egg liquid is two points lower than that of directly making egg sacs.

After stirring a few times, the egg liquid seemed to be in just the right state, and the fried rice was ready. The rhythm was just right.

So when the egg liquid seemed to be slightly solidified, Chu Yunfeng poured the fried rice with tomato sauce on top of the egg liquid.

Leftover regular fried rice let it sit in the wok for a while to rest.

After the fried rice was placed, Chu Yunfeng directly picked up a dinner plate and then raised the pan. It seemed that he wanted to put the egg liquid and fried rice in the pot directly into the dinner plate! ! !
This strange behavior naturally aroused everyone's confusion and made them nervous.

"No, are you making a mistake? You haven't made the egg sac yet. Are you planning to make a dunk bowl directly?"

"Did you confuse your brain with your multitasking just now? Is what you're cooking now egg fried rice?"

"It's over, it's over. Is Chef No. 18 going to give up the competition? This sudden result is too difficult to accept, right?"

"It's overturned, it's overturned. If the pot is directly covered on the dinner plate, the game will not be worth watching."

Everyone thought that Chu Yunfeng would close the egg skin, and then use the temperature at the edge of the pot to slowly form an egg sac, so that the rice would be firmly wrapped in the egg liquid.

In this way, slowly put it into the dinner plate and handle it however you want.

Whether it is decorating or arranging the ingredients, it is so easy and relaxing, but is Chef No. 18 really going to destroy the Great Wall?

Different from the nervousness of the audience, President Hou didn't even show any surprise expression after seeing this scene, and sat there steadily and took another sip of tea.

"This technique is a bit difficult. Can he complete it smoothly?" President Xiong seemed to understand what Chu Yunfeng wanted to do. After touching his chin, he asked President Hou next to him.

"Have you ever seen him fail before?" President Hou smiled bitterly, put the water glass back on the table, and asked helplessly.

"That's true, that's interesting. I guess many people's jaws will drop in shock." President Xiong was stunned for a moment when he touched his chin, and then quickly put it down. He was not in this case!
I saw that the dinner plate on Chu Yunfeng's left hand was tilted almost at an angle of 90 degrees towards the pan, while his right hand was slowly lowered down, allowing the egg skin on the edge of the pot to slowly move to the plate.

"It's really over now. What everyone is watching is an egg fried rice competition. You will know the result right away."

"If you pour it down like this, wouldn't all the fried rice in the middle be scattered on the plate? What do you mean by this?"

"I thought he was a king, but in the end I found out he was actually a bronze. This is how I feel now!"

Everyone did not understand Chu Yunfeng's approach. The result was that everyone was very disappointed and prepared to accept failure.

Chu Yunfeng acted as if nothing was wrong. As soon as the egg skin touched the center of the dinner plate, Chu Yunfeng's gestures changed again.

The tilt of the dinner plate on the left slowly began to decrease, while the pan on the right completed a 90-degree tilt process and was immediately thrown on the stove.

On the dinner plate, there is a wrapped "egg roll" firmly placed. There is no doubt that the egg roll is wrapped in fried rice.

"Holy shit, what happened? What happened in that scene just now?"

"Did the gods come down just now? Did you turn egg fried rice into omelet rice?"

"My eyes are dazzled. Can anyone tell me what is on this plate? Why can't I even find a grain of rice?"

"Just now the dinner plates and pans blocked all the sight, so you couldn't see what he just did. Is there any other angle of playback on the big screen?"

The "egg roll" lay quietly on the dinner plate, once again refreshing everyone's understanding. They were extremely shocked by the endless skills of Chef No. 18.

Especially the 18 public judges standing in front of Chef No. 20 were like stunned friends, with expressions of surprise on their faces.

Chu Yunfeng didn't have time to appreciate the audience who were "frightened" by him. After the egg rolls were ready, he immediately began to arrange them.

First, I took the tomato sauce and poured it on the egg roll with the pattern on the caterpillar bread, and then placed the blanched broccoli aside.

Then the tomato sauce comes on again, adding a circle of "petals" around the broccoli, making the broccoli look like the stamens among the petals.

The green, yellow and red are intertwined in the entire dinner plate, and the overall effect is set off, giving people a fresh and natural feeling.

Chu Yunfeng's first traditional omelette rice was finished, and what was left was the innovative omelette rice that combined Chinese and Western styles.

This method is definitely Chu Yunfeng's first. The ingredients and techniques used are quite special. I believe everyone will like it very much after it is made.

So Chu Yunfeng didn't waste a moment, immediately picked up a pumpkin on the table and started to take action.

Yes, it’s a pumpkin….

(End of this chapter)