While the judges were discussing and observing, the contestants below were busy.
Mingyue is cutting pumpkin and making pumpkin puree.
After making the pumpkin puree, she took out the flour.
For a moment, it was really hard to tell what she was going to do.
The other two contestants were also busy processing the ingredients. The ingredients used in the finals may not be the best, but they must be fresh, so the contestants need to process them from scratch.
Di Hu was cutting ham. He fixed the ham on the ham rack, cut off the discolored fat on the outside to reveal the bright red meat inside, and then used a knife to slice the ham into thin slices.
Mengya was peeling edamame. She pressed the pods and pushed and squeezed them, and the round, tender green edamame rolled into the bowl.
The people watching on the second floor were also very focused, watching and guessing what dishes the three contestants below were going to make.
"Mingyue is mixing the batter? Is she going to make something fried?"
"Mengya is also mixing the batter. I hope they won't make the same thing."
"Shouldn't it be?"
"Looking at the state of the batter, they're not making the same thing."
"Hey, what's that pale yellow piece that Di Hu took out?"
"It looks like a milk fan. What appetizer is he going to make with the milk fan?"
During the discussion, they also cheered for the three people from time to time.
. . . . . .
The contestants below are concentrating on making their own dishes.
Mingyue will make an appetizer based on the recipe of pork loin.
However, she would use scallops and shrimp instead of pork filling.
Take out the fresh scallops and shrimps, peel them, clean them, and set them aside.
Use fried egg skin to wrap the scallop meat and shrimp meat into pockets, then deep-fry them until set.
In addition to seafood, Mingyue also prepared a variety of fresh vegetables, including asparagus, tender bamboo shoots, lotus root slices, okra, chicory, etc.
Coat the vegetables with a thin layer of batter and deep-fry them.
Do you think it's over?
No, no, no, it's not over yet.
She took it out and put it on the rack to drain the oil. Mingyue turned around, started the fire, and poured the crushed salted egg yolks into the pot.
Fry the salted egg yolk into a paste, then pour in the scallops, shrimps and fried vegetables and coat them with salted egg yolk.
The dish is ready, but it’s not finished yet.
In the finals, it takes effort to present the dish.
Mingyue took out 5 plates.
Dip a spoon into the pumpkin puree and draw a mark of sauce on the plate that looks like an enlarged comma.
First place a scallop and a shrimp purse as the base, then add the freshly fried vegetables.
Finally, sprinkle a few finely chopped chili peppers and fresh chopped parsley on top.
After wiping the area around the plate and checking that the dish was ready, Mingyue pressed the completion bell.
"bite!"
She exhaled. She had tried to make this dish many times since she decided on it. The whole process was deeply engraved in her mind. She felt very refreshed to complete it smoothly in one breath.
The judges were tasting Di Hu's food. Mingyue saw the director behind the camera making a gesture to her, asking her to wait a moment.
Mingyue was not the first one to finish the appetizer. Di Hu rang the bell five minutes earlier than her, but Mingyue was concentrating on her own cooking and didn't notice what Di Hu did.
She now looked at the dishes placed in front of the judges.
Di Hu was introducing his dish to the judges. "Today I prepared grilled breast fillet with caramelized pineapple, ham slices, apple jelly, rose sauce, concentrated balsamic vinegar, and a tomato salad."
The appetizer he prepared was simple and beautiful.
The grilled breast fan is placed with a slice of grilled pineapple, a slice of raw ham, and a slice of grilled ham, and it is topped with what should be rose sauce. These things are stacked together and made into bite-sized pieces so that you can taste all the flavors in one bite.
Zhao Ruixiang picked up the steamed bun with chopsticks and asked, "Did you only roast one side of the bun?"
Di Hu nodded, "Yes, I like to keep the texture of the milk fan crispy and glutinous."
Zheng Ling tasted everything on the plate separately, then picked up a whole breast fan and put it into her mouth, chewing it carefully.
"Well, I like your combination. This dish uses a lot of ingredients from the Yunnan and Yunnan regions, and their flavors are combined very well. If this wasn't a filming, I would definitely order some wine to pair it with it."
Wen Qi also spoke up, "I really like that you made some apple jelly and put it on the milk fan. Apple is really a very mild ingredient. Its presence makes these flavors blend together very well."
"If I were to open a bar next, I would hope to buy the recipe for this dish from you and add it to the bar's menu. Just like Zheng Ling said, this is a fantastic way to accompany the drinking." Yu Wenyi said, pointing to his empty plate.
Fu Shilang also nodded. "Well done, Di Hu. You've successfully made a good start to the finals. I really like the taste of this dish. It's a great appetizer. It makes people feel light and not heavy. The tree tomatoes you used have a unique flavor and are very appetizing with their sour taste. I look forward to your main course."
Di Hu listened to the judges' comments and happily made a "yeah, great" gesture.
After the judges tasted Di Hu's food, the staff hiding nearby came forward to collect the plates.
"Mingyue, your dish can be served now."
Mingyue picked up two plates of food and walked forward to place them in front of the judges.
The staff member following her also put down the other three plates.
"I made golden sand baked vegetable pouches with pumpkin puree."
Mingyue’s introduction is very concise. She prefers to let others savor it slowly, which is more surprising.
The judges picked up their chopsticks, and the fried vegetables were still hot, making a crispy snap when they were cut with the vegetable pickers.
Yuwen Yi raised his eyebrows in satisfaction. Fried food should be crispy like this. He picked up the asparagus and put it into his mouth. The crispy and tender asparagus had a sweet taste, coupled with the crunchy and slightly salty salted egg yolk. It was not only delicious but also very novel.
Zhao Ruixiang picked up the knife and fork, separated the things on the plate, and then cut open the purse at the bottom.
The one he cut open was filled with scallops, the scallop meat was cooked just right, and because it was wrapped in eggs, the juice in the scallop was still retained.
Dip it in pumpkin puree and put it in your mouth. The pumpkin puree is smooth and mixed with some salted egg yolk crumbs. Paired with the sweet and fresh scallop meat, the deliciousness explodes in your mouth.
Zhao Ruixiang even wanted to scream subconsciously.
He immediately cut open another fried pocket, and the shrimp meat and prawns inside also went perfectly with the pumpkin puree and salted egg yolk!
The batter for the fried food is well-seasoned and not greasy at all.
"I've eaten golden sand pumpkin and golden sand corn, but I've rarely seen golden sand asparagus. It's delicious."
"The fried bamboo shoots are paired with salted egg yolks, which is really special. The bamboo shoots are well-chosen, and you can taste the bamboo fragrance, which is paired with the eggy aroma of the salted egg yolk. It's really good."
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