Chapter 170 - 165: The Female Supporting Character of the Spiritual Spring Space
The third dish Ye Qiu presented was crispy roasted duck. Each spring roll skin was topped with a slice of duck meat, both fatty and lean, alongside layers of shredded cucumber, carrot, and scallion as garnishes, then smeared with a bit of sweet bean sauce, creating a juicy and richly textured roasted duck.
The French chef presented pan-seared foie gras with black truffle, whereas the Japanese chef prepared lobster sashimi. Although the preparation was simple, their ingredients were of the highest quality, giving them a considerable advantage.
This round, Ye Qiu overlooked one detail—not everyone loves green onions. The French chef won this round, placing Ye Qiu second, and the Japanese chef gradually widened the gap with the others.
The fourth dish was the one Ye Qiu was most confident about, with simple rice as the main ingredient, and accompaniments like ham, egg, carrot, and corn. Ye Qiu switched to a large pot, heated the oil, and stir-fried the garnishes until aromatic. Due to the vigorous stirring in the large pot, flames licked from the bottom to the inside of the pot, causing a stir among the audience.
This fried rice mixed dish was both Ye Qiu’s most confident and quickest to prepare; in just a few minutes, the dish was presented before the judges.
The rice grains were distinct, topped evenly with yellow scrambled eggs, red ham, carrot, and green scallions, and golden corn kernels, making it incredibly pleasing to the eye.
"Mm!" A mouthful of the mixed fried rice brought the judges’ eyes to a satisfied squint—delicious!
The other two chefs prepared French red wine braised beef brisket and tuna sushi, both exhibiting top-notch craftsmanship and ingredients. However, compared to Ye Qiu’s fried rice, the judges felt something was missing.