Other students are used to it, but Ye Fei doesn't care at all.

She is Zhao Guxian's sister-in-law.

So no matter what Zhao Guxian said, it was impossible to fight against Ye Fei, and Ye Fei was not under any pressure at all.

Even now, Ye Fei is urging Zhao Guxian in front of so many people, Zhao Guxian has to bear it obediently.

Otherwise, Zhao Gushen would have to deal with him when he turned around.

As for the contestants outside the school, they really haven't experienced this.

It's really affected my mentality.

Zhao Guxian cleared his throat and finally stopped talking.

Guo Wenbo and Ye Huasong watched the cooking process of everyone.

Ye Fei treated the cow tongue, cleared the skin, cut it into a long piece, and then used a rope to fix the cow tongue into a cylindrical shape.

Apply salt and black pepper to the surface of the beef tongue, and put it in a frying pan to fry the surface to brown.

Add water, black pepper grains, onions, and bay leaves to the electric pressure cooker, and put the fried beef tongue in and stew it at high pressure.

If you have enough time, you can simmer slowly in a pot to help you taste it.

But now time does not allow, so Ye Fei used this slightly shortcut method.

Speaking of which, one hour is too little.

A normal main course is not enough for an hour.

We must find a method that can be replaced.

But Ye Fei actually prefers slow simmering, a more ingenious way.

But the pressure cooker is indeed a quick and effective method. After a while, the beef tongue was stewed very soft.

Also, because there is a rope fixed, even if it is soft and rotten, the cow tongue still maintains the shape of a cylindrical without deformation.

Ye Fei put the beef tongue aside and cooled, heated oil in the pot, added beef tendon meat with fat and tendons, and put it in the pot and stir-fry.

The fat part of the beef was fried out of fat and exuded the aroma of butter. The beef tendons became softer and softer, and the fat part was stir-fried out.

Then add onion, garlic slices, celery slices, carrot pieces, crumbled bacon and tomato pieces.

Fry all the side dishes and make them soft and browned. Ye Fei then crushed the softer and rotten onions, carrots and tomatoes with a wooden spatula until they were all cooked into a paste.

It is thick as if it has been added with starch and boiled into a starchy paste, like thick cream and melted ice cream.

Then sift through the sieve, filter out all these vegetable magazines, leaving only the thick sauce soup.

Finally add red wine.

Take a pot of butter, heat and melt, add flour and fry until browned, then add the sauce just boiled, and cook until it is sticky and almost molded.

When the sauce is scooped up, it becomes thicker in the middle.

There was not much sauce used, and Ye Fei only served part of it.

Add the remaining portion to the slightly fried fruit carrots, spore kale, broccoli, asparagus, and add some salt and pepper to taste slightly.

When the vegetables have not changed color yet and are still their original color, they will be served quickly.

Then cut the cooled beef tongue on the side in half, adjust it to a neat rectangle, put it in a pot and fry it, add the red wine to collect the juice, and let the beef tongue be soaked in the fragrance of red wine.

Finally, take out the cow tongue and put it into the plate.

Then put the vegetables next to you and sit and decorate them.

Pour the cooked sauce evenly on the beef tongue.

The sauce has been burnt brown and looks like a thick chocolate sauce.

Finally, wipe the sauce around with a cloth to make the dish clean and neat.

Ye Fei completed it with a bit stuck.

While the time was coming for the Chinese Cultural Heritage Museum, Ye Fei stopped just now.

Zhao Guxian was led by Guo Wenbo and Ye Huasong.

Starting from the front table, taste the same.

Because you can't cook Chinese cuisine.

So some of the contestants chose to cook French cuisine, while others chose to cook Italian cuisine.

Someone else does o etc.

"Your Yijiao incorporates the flavor of Chinese cuisine. If it is placed in our country's Western restaurant, it may be very suitable for the taste of the Chinese people. But now it is a competition, and what you want is authentic." Zhao Guxian said.

"The judges are from all over the world. They each have their own tastes, but one thing remains unchanged, that is, they will definitely evaluate based on the most authentic taste in the origin of the cuisine."

Zhao Guxian has always been paying attention to Wu Qingling.

Finally came to Wu Qingling.

What Wu Qingling did is o.

"The food I chose is good, interesting, and quite pleasant." Zhao Guxian affirmed.

Wu Qingling's back straightened a little, and a proud look appeared on his face.

He even glanced around with some success.

What did you say before? It’s because I have this strength.

Zhao Guxian picked up o, observed it first, and said, "You have not controlled the cooking time well. Both sides of the cake are still urged, but the filling in the middle has softened, and even the oil has soaked the cake."

Zhao Guxian stretched out his finger: "I have oil in my hand now. Maybe you think that one hour is too short and you are afraid that there will be not enough time, so I chose this dish. As a result, the oil in the filling has been separated. The cake is not crisp enough."

Zhao Guxian tasted it: "I lacked some spicy feeling, but because I had been left for too long, the taste was poor."

Zhao Guxian pointed to the upper layer: "Look, there is already obvious oil slimming."

Zhao Guxian put down the cake, took another tissue, and wiped off the oil from his fingers.

"It is because I have to eat it in order to evaluate your shortcomings. Otherwise, if the judges are strict in the formal competition, they can directly choose not to eat your dish. This is a failed dish, and the judges can completely believe that giving them this failed dish to taste is an insult to their professional level."

Wu Qingling's face turned red, and he felt a little bit in his heart that Zhao Guxian was deliberately suppressing him.

His cooking is not as unbearable as Zhao Guxian said!

"Don't be dissatisfied. I said before that your work experience is not that useful in the competition." Zhao Guxian said, "The ideal state in the competition is to complete the cooking at the end of the competition and maintain the freshness of the cooking to the greatest extent."

"Just like eating in a restaurant, the chef will immediately serve the dishes after the meal is finished and serve them to the table for guests to taste, rather than putting them for a while before taking them out, losing the best time to eat."

"Since you have finished the cooking in advance, you must have the time to pay attention to the completion status of other contestants. You might as well think about whether the students in Changping have completed the course at the same time."

"It's not that they panic and don't have enough time, but that they are effectively allocating their cooking time."
Chapter completed!