Qi Qingyan handed the microphone to Huang He, who had just finished, and asked, "Mr. Huang, why did you choose the 'steamed soup' cooking method?"
She couldn't help but glance at the high-pressure steamer on the stove.
Huang He replied unhurriedly, raising three fingers: "There are three reasons!"
"First, time. Stewing soup usually takes three to four hours, but the standard cooking competition time is two hours. To present a well-cooked and delicious soup within this time frame, using high-pressure steaming is a good choice, taking about 40 minutes to an hour."
"Second, the steamed soup technique utilizes the boiling juice in the inner pot to heat the ingredients. While the broth doesn't easily evaporate, the even heat and stable temperature below 100 degrees Celsius ensure that the ingredients maintain their original flavor and are not damaged."
