The match has begun.

Lu Rong was wholeheartedly cooking the fish head tofu soup recipe she had just learned.

He didn't care what his opponent, Li Jinze, was going to do.

His goal was simple: to make enough fish head tofu soup for fifty people within an hour, and that would be it.

It doesn't matter who the opponent is, because he will definitely be the one to win in the end.

Of course, since this is only for evaluation purposes, each serving of fish head tofu soup actually doesn't require a lot.

A small bowl is enough.

After all, it's not meant to feed everyone.

As long as you can taste whether it's good or bad, that's fine.

According to this calculation, he only needs to cook three large pots.

Since it's fish head and tofu soup, the first thing to make is the fish head.

He chopped the heads of the grass carp and silver carp into two large pieces and put them into a stainless steel basin.

Add cooking wine, salt, soy sauce, and other seasonings and marinate together.

After preparing the fish, he went to the refrigerator, took out several large pieces of tofu, and soaked them in water.

Then they prepared ingredients such as scallions, ginger, and garlic to remove the fishy smell.

Preparations are almost complete.

Heat oil in a wok.

He poured in peanut oil and heated it to a high temperature.

The gas flame here is very strong, and it quickly raises the oil temperature to an extremely high level, making a crackling and popping sound in the pot.

Seeing this, Lu Rong quickly poured in all the marinated fish heads that were next to him.

"Sizzle." The fish head collided with the boiling oil, making a loud noise.

He kept turning the fish with a spatula to prevent it from overheating and sticking to the pan.

Two minutes later, the fish head was already partially cooked.

He poured the boiling water directly into the pot.

This is a detail; many people put it in cold water, but he did it differently.

Adding hot water has the advantage of removing the fishy smell as much as possible.

To prevent the fish head in the pot from emitting a fishy smell due to the temperature dropping as it is soaked in cold water.

Then pour in white wine, scallions, ginger, garlic, and chopped tofu.

Turn the heat up, and the soup in the pot will boil instantly.

A plume of white mist rose up.

.............

at the same time.

On the other side.

Li Jinze also began preparing to make steamed pomfret and meat patties.

After catching the pomfret, it processed all of them.

Remove the internal organs and cut the fish into sections to make it easier for the flavors to penetrate later.

Then bring over a few more squid and cut them into strips.

Next, prepare ingredients such as scallions, ginger, garlic, shredded ginger, and dried chili peppers.

Next, I found a large piece of high-quality hind leg meat and chopped it up with a cleaver.

Place it in a dish, sprinkle with salt, and then add the meat sauce for a light marinating.

Five minutes later, place the prepared pomfret on top of the meat sauce.

Add soy sauce and Shaoxing wine to marinate.

Meanwhile, garnish with scallions, ginger, garlic, and shredded squid.

There's also a little dried chili pepper.

After doing all this, sprinkle a spoonful of lard on top and drizzle it evenly over the fish.

The pork filling was thick, fragrant, and sticky.

It melts and permeates every part of the dish in an instant.

Having done all that, he found several steamers.

Finally, put the fish in a steamer and steam for ten minutes.

After all, he's a chef from a Michelin-starred restaurant, so his skill level is definitely there.

Although he may seem a bit unreliable, his skills are undeniable.

In addition, this dish was something he used to make every day during his previous job, so you could say he could make it with his eyes closed.

Therefore, his entire cooking process is both simple and easy.

It's like playing a game.

easy.

Li Jinze's entire cooking process was extremely fast.

In less than half an hour, 50 servings of steamed pomfret and meatloaf were prepared and placed on more than a dozen plates.

"I'm done," Li Jinze said loudly, looking at Lu Rong who was still cooking and then at Yang Fan beside him.

The tone was as if he were saying to someone while playing Dou Dizhu (a popular Chinese card game): "I only have one card left."

One reason is that I'm very familiar with this dish.

On the other hand, this dish is complicated to make, but it doesn't actually take long.

So he finished cooking ahead of schedule.

Lu Rong kept his eyes glued to the fish head tofu soup in the pot, afraid of missing the best time to take it off the heat, so he could only reply without turning his head.

"I'll be there soon too."

He didn't panic when he saw his opponent finish first; all he had to do was focus on cooking the dish in front of him.

At this point, the fish head tofu soup in the pot has been simmering over high heat for more than ten minutes.

The broth was turning milky white at a visible speed.

It looks very appetizing.

[Ding! Your fish head tofu soup is ready to serve. Please remove from heat immediately.]

Following the system's prompts, Lu Rong reacted swiftly.

Turn off the heat immediately and pour the fish head tofu soup from the pot into several large bowls that have been prepared in advance.

"Hehe, mission accomplished."

Looking at the fish head tofu soup in the bowl, which exuded a rich and delicious aroma, Lu Rong was extremely satisfied.

To prevent the flavor from dissipating due to the odor, he immediately covered the large bowl of soup with a lid.

Looking at the wall clock again, the whole time was only about 40 minutes.

Seeing that the two had prepared food for about 50 people, Yang Fan, who had been watching quietly from the side, came over.

"Now that you've all finished cooking, I'll have someone take the dishes out." With that, he walked to the kitchen door and called over a few kitchen staff.

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