"Xu Fei, you are in charge of picking out 15 of the best eggs."
"Tingyun, go and see if you can find any deep-sea prawns, the big ones."
After teaching them for some time, Xu Fei and Su Tingyun have become very skilled at selecting ingredients, and there will be no mistakes.
"The rest of you go and get some fresh milk and cooking wine..."
Lu Rong assigned tasks to everyone.
Even the three school leaders were no exception.
Although they may seem unreliable, they rarely make mistakes when it comes to actually getting things done.
Moreover, all the ingredients here are carefully selected by the authorities, so Lu Rong is not worried that they will pick bad ones.
So he doesn't need to worry about this.
With the tasks assigned, the group quickly ran towards the food storage area.
Lu Rong, on the other hand, leisurely made his way to cooking table number 88.
At this point, all the commonly used seasonings have been laid out on the cooking table.
Similar to oil, salt, soy sauce, light soy sauce, cornstarch, chicken bouillon, etc.
There is no need to select ingredients from the food inventory.
Everything, including pots and pans, was washed thoroughly beforehand, so the contestants didn't have to do such small tasks.
This also shows the organizer's meticulousness in their work.
Soon, Xu Fei and his group selected the ingredients that Lu Rong needed.
Moreover, in order to guarantee a minimum income, they received a considerable amount more.
For example, Xu Fei was only asked to take 15 eggs, but he took more than 20.
In his words, he was afraid of getting something bad, so he figured it was safer to get more.
Meanwhile, the ten-minute grocery shopping session was over.
On stage, Wu Zhengchuan picked up the microphone and began to make his announcement.
"Attention everyone, the time for selecting ingredients has ended. I now announce that the cooking competition has officially begun. Each of you has 20 minutes. Anyone who does not finish within the time limit will be eliminated."
"Our judging panel will taste the dishes in the order they were prepared by the contestants. Please pay attention."
Upon hearing this, many contestants panicked.
Because 20 minutes is neither short nor long.
"My goodness, the organizers really catch us off guard all the time."
"Luckily, I'm going to make scrambled eggs with chives, which is quick. Just give me three minutes."
"I was originally planning to make a more complicated dish, but it seems that won't work now."
"Actually, 20 minutes is plenty of time, because even without counting the time spent choosing ingredients, cooking alone is quite a long time for me."
"It's alright, I don't care anyway, I can definitely finish it in 20 minutes."
"It's said to be 20 minutes, but actually it's about being as fast as possible. The faster it's made, the faster the judges can taste it. If the food gets cold by the time the judges have a chance to score it, the taste will probably be greatly diminished."
“I didn’t even notice this detail until you pointed it out. It’s definitely something to pay attention to. No, I have to do it right away.”
Thinking of this, all the contestants present couldn't help but speed up their work.
Generally speaking, cooking a dish.
If you're quick, it can be done in just a few minutes.
However, for complex dishes, it could take several hours.
Of course, the organizers' main intention was to test each contestant's ability to adapt and respond flexibly.
In the food and beverage industry, besides deliciousness and health, speed is even more important.
Imagine you own a restaurant, and customers come to order but it takes forever for their food to arrive.
Even if your dishes are delicious, customers have limited patience.
Therefore, a qualified chef must not only make delicious dishes, but also make them in the shortest possible time.
The National Culinary Competition selects all-around talents, and the organizers must consider various factors when setting the questions for the assessment.
To ensure that the selected contestants are truly outstanding individuals.
Upon hearing this, Lu Rong did not hesitate and immediately got to work.
Anyway, this dish probably only takes a few minutes to make.
It will take no more than ten minutes at the latest.
"Xu Fei, Ting Yun, go and peel all these shrimp, then remove the veins and cut them in half," Lu Rong instructed.
"Principal Zhang is in charge of washing the red beans and then soaking them in hot water."
“Deputy Ma and the counselor took these things over here, washed them, and chopped them up.”
Because the other processes were more labor-intensive, Lu Rong asked Xu Fei and the others to handle them separately.
"receive."
The five assistants spoke in unison.
After all, they had all been trained under Lu Rong, so upon hearing Lu Rong's instructions, everyone immediately got to work.
Lu Rong didn't stop either. He picked up a large bowl, quickly cracked 15 eggs into it, and then stirred it rapidly with chopsticks.
Add warm water, milk, chicken bouillon, and salt.
After adding all the ingredients, rotate the container in one direction to allow the flavors to mix thoroughly.
Seeing that it was almost done, Lu Rong quickly covered the bowl with a layer of plastic wrap and then poked a few holes in it.
This method is to ensure that the eggs inside are heated evenly when steaming later.
This is also to prevent water vapor from dripping down and affecting the final taste.
After all, this is a dish of the Manchu Han Imperial Feast level, so every detail must be handled with utmost care and no mistake can be made.
Lu Rong quickly put a small spoonful of water into the pot, then put in an iron ring, followed by the bowl and eggs. He then covered the pot and steamed it over low heat.
By this time, Su Tingyun and the others had already prepared all the other ingredients.
My dear reader, there's more to this chapter! Please click the next page to continue reading—even more exciting content awaits!
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