As Xu Milu spoke, her eyes remained fixed on the not-so-small grouper:

"Eating wild grouper is definitely risky, but I didn't expect Guan Wenyan to use wild grouper in just a preliminary round. Is he too confident in himself or in the backup medical team of the 'Chef Showdown' program?"

That's incredibly daring.

Even if her senior brother were to handle such a large wild grouper, he would have to be extremely careful, because if not handled properly, one fish could bring down the entire production crew.

Cui Qingli was also somewhat confused by Guan Wenyan's actions:

"Hiss, a hundred times more poisonous than pufferfish? That's definitely a bit risky. With Guan Wenyan's skill level, he could easily make it to the finals even with a different dish. He wouldn't risk using wild grouper to stand out right from the start. Is he... in a hurry?"

"Let's wait and see, maybe there will be a surprise?"

Xu Milu touched her chin, also somewhat uncertain.

...

...

Live grouper are placed in a bucket filled with ice to stun them. Once the fish is unconscious, a long needle is quickly inserted into the fish's head to paralyze its spinal nerves. Then, the surface scales are scraped off, and the flesh is cut off with a knife to remove the slightly blackened internal organs.

The fins were carefully cut off, and the fish meat was slowly sliced ​​into pieces about one centimeter thick, still covered with slightly brownish fish skin. Guan Wenyan seemed oblivious to the astonishment of the people present, and lowered his head to marinate the fish fillets with a little olive oil, sea salt granules, cumin powder, and starch.

Xu Milu could tell that although his technique was a bit clumsy when handling this wild grouper, he was extremely careful in every step. This meticulousness and boldness was something that many veteran chefs did not possess.

"He's planning to make this dish using a Western method? Then why add sea salt and starch?"

As she looked at him, she gradually guessed his intentions and couldn't help but nod thoughtfully.

"I see. Grouper has delicious flesh and is rich in protein. If it is fried in oil, the protein may be lost, so starch is used to lock in the nutrients."

It seems that when cooking, we should not only consider the taste, but also try to preserve the nutrients of the ingredients.

I've learned something new.

Cooking is indeed an art!

Choi Seung-guk was right after all; she has already learned so much in just the preliminary rounds!

Xu Milu couldn't help but clench her fists, suddenly feeling full of fighting spirit.