Fu Shilang comforted him, "It's okay, you still have time. It's not too late to make another one right now. Do you have enough ingredients?"
"Enough. I took a spare portion."
"Well done, let's get started."
"Okay, Chef!"
Under Fu Shilang's guidance, one group quickly calmed down and began to prepare the batter again.
The other groups also divided the work, some made the staple food, some prepared the salad, and some made the dessert.
Although there was an argument, no one stopped what they were doing.
In one group, some were making berry jam, some were frying bacon, and some were roasting pumpkin.
Group 2 was cooking porridge, with steamed yam and mashed dates in the pot.
Three groups of rice have already been cooked, and now they are preparing the fillings for the rice balls and the soft-boiled eggs. Someone is also using a pressure cooker to make the red bean paste.
In group four, those making Eggs Benedict were waiting for the water to boil, those preparing the salad had already cut the tomatoes in half and mixed them with balsamic vinegar and honey, and those preparing the desserts were still mixing the chocolate batter.
Group 5 had chicken boiling in a pot and potatoes frying in a frying pan, apparently planning to make crispy potato salad.
The six groups were busy as a pot of porridge, stewing the soup for the rice noodles in the pressure cooker. The success or failure of their group depended entirely on this pot of soup.
Over in Group 7, scale-coated chicken pieces were tumbling in the oil pan.
The dessert-making contestant is cutting the lemon, scooping out the flesh, and leaving the peel to form a semicircular bowl, preparing to use the lemon peel directly to fill the jelly.
Group 8 is still preparing the vegetarian filling, and the contestant in charge of the dessert is heating jasmine flowers and light cream together on the fire to bring out the aroma of jasmine flowers.
Most of the contestants in the nine groups were helping to prepare egg yolk pastry, some were peeling salted duck eggs, some were making red bean paste, some were making taro paste, and some were rolling out the pastry.
Time passed by minute by minute, and when there were 5 minutes left, the judges reminded.
"There are 5 minutes left. Teams that haven't set up their plates yet should do so!"
"Remember, this competition requires you to present a complete brunch dish, which not only includes the preparation and taste of the dish itself, but also your presentation will be included in the overall evaluation."
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