Seeing that the stew was almost done, Yukihei Tsuma directly used a colander to pick up the beef pieces.

At this time, the beef pieces have been boiled for a long time and have an orange-red color similar to tomato sauce.

He took out the beef pieces and put them aside.

Then filter the soup and throw away all other large ingredients such as onions, carrots, tomatoes, etc.

This step is the biggest difference between Chinese soup and French soup.

Chinese cuisine often retains the cooked ingredients, and even chefs with excellent cooking skills can make these cooked ingredients taste brand new.

In order to ensure the exquisiteness and beauty of the soup, French cuisine often chooses to filter out these cooked and deformed ingredients and throw them away.

It's not a better method, it can only be said that the concepts are different.

Chinese cuisine pays more attention to the full use of the whole dish and the best use of French cuisine. The primary requirement is beauty.

After Kohei Shin-mao took out the other impurities, the rest of the pot was orange-red soup like tomato sauce.

He put the beef pieces back into the soup, heated them and added salt, black pepper, etc. to season them.

Then he cut off the corners of colorful vegetables such as cauliflower, carrots, and durian beans with a knife, carve them into exquisite shapes, then blanch them in salt water, and place them on the side of the dining plate as decorations.

Yukihei, who was born in a small restaurant, is actually unwilling to do these things. In his opinion, it is just for decoration and is wasting ingredients.

But there is no way, whether it is the teachers in the college or the materials in the library, the "French cuisine is beautifully served" has been emphasized over and over again.

When it comes to placing dishes alone, French cuisine can be comparable to Chinese cuisine.

After completing the platter, Kohei Toma also put the seasoned stewed beef into a large plate with a deep bottom and wide sides.

The broccoli, like flower buds, deliberately carved into star-shaped carrots, purple cabbage piled up from grass-like grass, and of course, the most important thing is the soup that reflects orange-red light under the light in the center of the dish, and the beef piece that reveals a corner of the soup. Everything looks so mouth-watering.

Just shortly after Qiuhei Tsuma finished the cooking, Qian Chen also completed his cooking.

However, he covered his own dishes, making it difficult to see what was inside.

In fact, if you observe carefully, you will find that Qian Chen's approach is similar to that of Yukihira Kinzhen's approach but is essentially different.

First of all, he chose beef brisket. In fact, compared to beef glutinous rice, beef brisket is more suitable for stewing.

Before cutting the brisket into pieces and putting it into the pot, Qian Chen used his unique trick "Wing Chun".

Now his Wing Chun has reached the state of "perfection". He can break the fascia inside the brisket without damaging the flesh to make the brisket softer and smoother.

Yukihei Tsuma couldn't learn this trick, so he could only find another way, such as using a meat hammer to hit it, such as adding honey.

After coloring the beef brisket, Qian Chen took out the beef brisket directly for later use. When cooking the ingredients, Qian Chen did not put the beef brisket into the pot, but instead put a lot of beef bones in it.

It is also worth mentioning that Qian Chen did not use broth powder, but added the original soup he made himself to the pot as broth.

While stewing the soup, Qian Chen preheated the oven and put the butter-spread beef bones into the oven.

After baking for an hour, the beef bones were roasted on the ground with golden appearance and a lot of grease appeared.

Pour out the grease, then apply tomato sauce on the beef bones, and continue baking for 15 minutes.

While roasting beef bones, Qian Chen took out another oven and put the chopped onions, celery and carrots into the oven for the same time.

Then put the roasted beef bones and vegetable pieces into a large pot, add red wine and start boiling until half of the red wine is left.

At this time, add bay leaves, juniper berries, thyme, rosemary, parsley, black pepper granules and other spices to the pot, and add pollution-free mountain spring water to start boiling.

This step originally required simmering for 6 hours.

But this is a duel obviously cannot take so long.

However, Qian Chen also had a way to go directly to the infinite stove, then turn on the fire, and then rely on the super sensitivity to temperature brought to him by the talent of "temperature control" to manually modulate the fire head of the infinite stove.

Therefore, it took up to six hours to stew the cooking time and was shortened by Qian Chen to only take two hours.

Qian Chen then took out the pan, melted the butter, and then added medium-gluten flour to allow the two to mix quickly.

Use a strainer to clean up all impurities in the soup, add only the soup to the saucepan and continue cooking.

When Qian Chen picked up the spoon and scooped a spoonful of soup, no, it could no longer be called soup, but should be called sauce.

After carefully observing the viscosity of the finished Dominguelas sauce, Qian Chen nodded with satisfaction.

Add homemade Dominguelas sauce to the stewed ingredients. After about half an hour, Qian Chen filtered the impurities in the soup, then added the beef brisket to start seasoning.

Qian Chen started to make the final placing while seasoning.

The ingredients he used to serve the plate were cherry tomatoes cut in half, celery and sliced ​​baguettes that had been baked before.

The plate he chose was also very strange.

The middle is raised like an isolated island, surrounded by a circle of deep grooves, and then the edge of the dining plate.

Qian Chen in the middle sliced ​​the golden baguette that was emitting wheat fragrance in the roasted ground, and then decorated the cherry tomatoes and celery on it, which looked like a rockery from a distance.

Then serve the stewed brisket into a deep ditch surrounding the ‘central island’.

Overall, it is like a magma lake with a green and full of vitality.

Since Qian Chen had more steps, Yukihei Chuang completed the cooking before him.

When both of them finished the cooking, the judges could no longer wait.

"Since it's done, I don't think I have to wait for the time limit."

Senior Sister Mes licked her lips subconsciously, and her bright red lips were particularly attractive.

“Additional.”

Sofia voted with a serious expression, but the gems shaking their eyebrows and the eyes that glanced at the two people's plates from time to time showed that her heart was not as calm as she showed.

Louis smiled bitterly. Since both ladies voted in favor, how could he bear to refute the nature of the two?

As for the relatives and friends who only have the right to taste, they can't help it.

So, it passed unanimously.

Serve the dishes in advance!

Qian Chen and Yukihei Chuangma glanced at each other.

Qian Chen smiled slightly and made a 'please' gesture.

Qian Chen's big-minded behavior immediately made Yukihei Tsuma frown slightly.

But soon he smiled and his eyes were filled with a fierce fighting spirit.

"Since that's the case, I'm not polite. Don't cry if you lose, Qian Chen!"
Chapter completed!