While the contestants were busy preparing desserts, the judges began to discuss the main course.
"It was really risky for Mengya to choose to cook with duck breast in such a short time."
"Because of this, the quality of her duck breast is not consistent. Mine was a little overcooked, medium-rare, but I would have preferred it to be at least medium-rare."
"Yes, the doneness I got was different from that of Ms. Zheng Ling, but I think the skin of the duck breast was seared very well."
"Yes, it's well seasoned. The bamboo shoots and radish, as well as the mushroom rice underneath, are delicious. It's a pity that the duck meat isn't cooked evenly."
"Let's talk about Di Hu. There's nothing wrong with the roast pork rice noodles, but I think he's playing it safe. There's nothing particularly innovative."
"Yes, when the other two players were pushing the difficulty level, he chose a safer approach. While that's understandable, in the finals we want to see players challenge themselves more."
"Yes, things like Mengya's duck breast and Mingyue's crispy barbecued pork are quite challenging."
"Speaking of crispy barbecued pork, many Panyu restaurants don't make this dish anymore. I didn't expect Mingyue to cook pork liver in this way."
“You know what, the pork liver prepared this way is really delicious, so crispy and tender, it’s something I would want to buy and eat again.”
"I'm even a little curious. The ingredients provided by the program team now are all ordinary ingredients, not top-notch. If Mingyue is given more advanced ingredients, what will she make?" Zheng Ling said.
As a food adventurer, she could tell at once that the ingredients placed among the ingredients by the program team were just ordinary market ingredients, so she couldn't help but become curious about how delicious Mingyue's dishes would be if they were replaced with top-notch ingredients.
Zheng Ling, who was originally planning to wait and see the final result, has now begun thinking about how to get Mingyue to join her in filming a food documentary.
Think about those fresh ingredients, the fish freshly caught from the sea, and the wild boars running around in the mountains. If Mingyue joins her team, she will be able to enjoy a feast again.
——
The three contestants were busy at the cooking table below the stage.
Desserts are different from main dishes. If there is a small mistake when cooking, you can still be more flexible and, if you are lucky, there is still time to remedy it.
But dessert is something that takes time to show its success, just like putting batter into the oven. If the cake is not satisfactory after it comes out of the oven, there is no chance to do it again.
So every player must be extremely careful.
The three people's states at the cooking counter were different.
There was only a stainless steel basin in front of Mengya, and the ingredients she needed were placed a little further away and arranged in order.
This arrangement is also to help her better perceive the location of things. Mingyue has previously shared the considerations of movement lines when making dishes in the kitchen. Putting things in order can save time in repeatedly taking things out.
Mengya was cutting peaches, removing the cores and cutting them into pieces, and putting them in a bowl.
As for Di Hu, he was cooking glutinous rice, and then cleaning figs, peeling them and cutting them into round slices.
There were many glass bowls and small plates in front of Mingyue. She was mixing cream and melting chocolate. The judges were a little confused about what she was doing.
Mingyue is preparing to make a bamboo dessert, in which each layer has a different flavor. For example, the first layer is white tea jelly, the next layer is lychee jelly, the next layer is Longjing sponge cake, followed by apple lychee cream, and finally a butter biscuit base.
Also because of this layering, she needs to prepare the cake batter, mix the cream, prepare jelly, etc.
Naturally, there was a pile of various plates placed in front of him.
She first melted the pomelo white chocolate and poured it into a bamboo mold to use as the shell of the bamboo dessert.
. . . . . .
The countdown is quickly drawing to a close, but no contestant's dessert is yet completely finished.
Mingyue was standing in front of the stove, painting the bamboo.
Time is running out and she must race against time.
Her hands were shaking constantly, but she still tried to maintain precision. Finally, after she finished painting the last piece of bamboo, she quickly placed the bamboo dessert on a plate and placed a piece of tea on top as decoration.
Mengya's situation is not optimistic either. The ice cream she made was not frozen long enough and the texture of the ice cream was a bit watery.
She was extremely anxious and tried various methods to remedy the situation. She took a basin of ice cubes and stirred the ice cream quickly to try to speed up the solidification of the ice cream.
Her face was full of tension and anxiety, but she still did not give up and persisted until the last moment.
There were also some problems with Di Hu's almond cookies. He forgot to cut the almond cookies into pieces. Now that the whole pan was baked, the almond cookies became a whole piece as big as the baking pan. If they were to be used, they had to be cut into pieces. However, if they were cut now, the almond cookies would easily become fragmented, unlike the neat long strips expected before.
But there was no other way. Given the current situation, Di Hu had no choice but to go ahead with it.
The atmosphere on the scene was so tense that it was suffocating. The judges and the audience were holding their breath, watching the contestants' sprint at the last moment.
Everyone could feel the pressure of time, and every action seemed so hasty yet full of determination.
This is a race against time. The contestants are challenging their limits in order to leave their most exciting performance in the finals.
"3, 2, 1, hands up! Cooking is done!"
This time, none of the three people pressed the completion bell in advance, and they all waited until the countdown was over before serving the food.
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