Start with delicious food

……

As the game started, Qin Hao and others took their places in front of their respective cooking tables.

Picking up the ingredient list, Qin Hao began to think about what kind of food he would make next.

The first thing that can be determined is that for this round of competition, at least 10,000 meals must be prepared.

And while ensuring that the food is delicious, the cooking speed must also be fast.

Only in this way can we quickly capture the taste buds of diners and let them vote more points for themselves.

After looking through the ingredient list for a while, Qin Hao suddenly noticed that it was the natural oden hot spring soup in the ingredient list.

Then I suddenly thought that I might be able to take out a bunch of incense sticks during the competition.

After all, Chuan Chuan Xiang is not only rich in flavor and delicious, but it also comes out very quickly. Just like beef slices, tripe, duck intestines, etc., they can be cooked in basically ten to fifteen seconds.

Moreover, there are not so many restrictions on ingredients for making Chuan Chuan Xiang. Most of the ingredients on this ingredient list basically meet the requirements of Chuan Chuan Xiang.

After making up his mind, Qin Hao immediately activated the void creation to create a mandarin duck pot with a shallow bottom but an extremely huge pot.

Seeing Qin Hao's ability to create kitchen utensils out of thin air. Deafening cheers came from the audience again.

Chest Hair also raised the microphone and shouted something loudly.

But Qin Hao, who was completely in the state, didn't care what he said.

Take into consideration that people’s tastes are different. So Qin Hao decided to prepare Chuan Chuan Xiang in two flavors: red oil and bone broth.

Faster, with three gourmet food transport trucks loaded with ingredients driving into the Gourmet Pot Stadium.

All the ingredients Qin Hao asked for finally arrived.

Seeing that Qin Hao had chosen the ingredients so quickly, Blanche, Komatsu and Setsuno also subconsciously speeded up. After deciding what dish I wanted to make, I submitted a list of ingredients.

With the ingredients in place, Qin Hao immediately started making the pot base for shabu-chuan chuanxiang.

For a delicious dish like Chuan Chuan Xiang, the taste of the bottom of the pot is the most important thing. It can be said that the key to whether Chuan Chuan Xiang is delicious or not. Apart from the freshness of the ingredients, it's basically all about one pot of soup.

The first is bone soup, which is lighter than red oil. Qin Hao chose the processed pork spine and stick bones of tiger pigs.

Paired with the golden fat chicken with a body fat rate of 80%, and the body is all chicken fat except for the bones, bamboo shoot morels, corn kelp and shiitake mushrooms.

Then add ingredients such as wolfberry, jujube, hawthorn and a little dragon head ginseng and cook them in the pot.

At the same time, Qin Hao also prepared tenderloin puree, chicken breast puree and egg white for subsequent soup.

With bone soup simmering in the pot, Qin Hao began to process the ingredients for making the red oil soup base.

To make red oil, chili pepper and oil are the essential parts.

Regarding butter, Qin Hao chose the thick fat under the skin of juicy tripe.

The large pieces of fat quickly turned into strips of fat meat one finger wide in Qin Hao's hands.

Add water to the pot, bring onion, ginger and green pepper to a boil over high heat. Then add the fat strips and a little strong white wine.

As the water in the pot evaporates, the fat in the fat begins to be gradually cooked out.

Finally, Qin Hao used gravity to collect the fresh butter in the pot. Then we started working on the peppers.

Qin Hao put the dried flame chili peppers and spices that looked like burning flames into a pot with cold water, boiled them, soaked them for 10 minutes and took them out. Control the moisture and then break into pieces for later use.

Then add a little Morse oil to the pot, then add diced fresh chili peppers and a large amount of whole dried chili peppers and dried Sichuan peppercorns and stir-fry until fragrant.

Then add bean paste and a little rock sugar to the pot and continue to stir-fry. After pouring in the white wine and salt, Qin Hao added all the butter to the pot and stirred quickly. Let the flavors of the spices charge and blend.

Meanwhile, the bone broth is boiling on the other side.

Qin Hao immediately put the egg white into the pot and stirred quickly, using the solidified egg white to remove impurities in the soup.

As the egg whites were drained away, only a layer of golden chicken fat remained on top of the bone broth in the pot.

Under the layer of chicken fat, the milky white bone broth is boiling slightly. It exudes the aroma of meat.

Qin Hao used gravity to control part of the milky white bone soup to turn into an arc in the sky and pour it into the butter pot nearby.

With the addition of stock, the Chuan Chuan fragrant red soup part has been completed.

Because cooking soup does take time.

So wait until Qin Hao's Chuan Chuan Xiang pot base is all prepared.

Blanche and Setsuno, who have made the fastest progress, have completed the first round of cooking for 100 people.

Even Komatsu has now finished cooking for fifty people.

However, fortunately, Alu and the other big eaters were there to support him.

So not many people eat their food. Dozens or hundreds of people had little impact on this round of competition.

Looking at the boiling soup base in the huge mandarin duck hotpot. A faint smile appeared on Qin Hao's face.

"It's time to end the game."

As Qin Hao controlled gravity, all the ingredients floated in mid-air.

Qin Hao's figure seemed to flicker.

But except for Setsuno, who was aware of it, the others didn't notice Qin Hao's action at all.

The next second, countless sword lights suddenly flashed in the sky.

Beef slices, mutton slices, tripe, shrimp, duck intestines, small sausages, octopus tentacles, cuttlefish, bullfrog meat, quail eggs, dried tofu, broccoli, beans, dried tofu...

Hundreds of ingredients floating in mid-air were accurately cut into the most suitable sizes by Qin Hao.