At 10 o'clock in the morning, the ceremony of washing hands in the golden basin officially began.

The ritual is actually not complicated.

Originally, it was just to bring everyone together and have a lively and lively atmosphere.

Everyone first worshiped the statue of the god of cooking, and then a few old friends introduced the shining points of Zheng Guangyao's life.

This material is easy to find, a few years ago, when celebrities were publishing books, Zheng Guangyao also followed the trend and found someone to write an autobiography for himself.

Now just excerpt some classic deeds from the above and tell you about it.

When several old men on the stage were touting Zheng Guangyao's business, the little girl was staring at the statue of the kitchen god in front of her in a daze.

"Who is this one that the carpenter worships Luban, the merchant worships the God of Wealth, and the chef worships?"

Xu Zhuo looked at it for a long time, but he couldn't see the reason.

The chef has three ancestors, one is Peng Zu, one is Yi Yin, and one is Yi Ya.

But who exactly worships has not been specifically discussed so far.

In the past, chefs were more utilitarian, and the mind of an official was heavier, so he liked to worship Yiya.

After all, Yi Ya has become a favorite of Duke Qi Huan by virtue of his cooking skills.

This kitchen god with a mixed reputation, in order to please Qi Huangong, even did not hesitate to contribute his children to make dishes, which moved Qi Huangong.

But now, Yi Ya's cooking of his son has become a stain that he can't wash off, and the chefs prefer Bai Yiyin or Peng Zu.

In particular, the southerners who like to make soup and pursue longevity are even more respectful of Pengzu culture.

And although Yi Yin is more awesome, he also has a lot of identities.

He is not only a chef, but also a politician, military strategist, thinker, founding father of the Shang Dynasty, and one of the founders of the Taoist school in the late summer and early Shang Dynasty......

Taken together, these titles make the identity of a chef seem a lot darker.

And Yi Yin's most famous is the sentence that governs the country and cooks Xiaoxian, but people are just a metaphor, and it doesn't prove that he can cook.

So among the three kitchen gods, Yi Yin's sense of existence is very low.

Worshipping this is the same as rubbing the heat, maybe it will attract Yi Yin's disgust, and it is not as affordable as worshipping Peng Zu.

Although Peng Zu's is only in legends, people can live for more than 800 years, which shows that cooking is more healthy, which is the pursuit of chefs.

After the commercial blowing ended, the golden basin came out.

It is said to be a golden basin, but it is actually a yellow copper basin.

The little girl held up the DV and asked curiously, "Have you started?"

Xu Zhuo shook his head: "There shouldn't be." ”

I haven't performed on stage yet, how can I wash my hands so early?

Sure enough, the host said: "In order to let Zheng Lao enjoy his old age, his second and third generation apprentices are ready to come on stage to perform cooking, so that Zheng Lao can rest assured." ”

Gee......

Zheng Guangyao is really good at putting gold on his face.

But that's what people are pursuing.

It's just like my old man likes to pretend to be forced.

Be as satisfied as possible.

Zheng Guangyao walked to the stage step by step, and said to Xu Zhuo's side: "Brother Xu, isn't your grandson also here? Come on, let him come up too, let the juniors learn from each other." ”

Then he called out a few more old chefs' names.

Some brought their little grandsons to see the world, and some brought their little apprentices to cheer for Zheng Guangyao.

Anyway, today's protagonist is Zheng Guangyao and his apprentices, so the others only need to be slightly inferior and lose.

That's the script for today.

It's a pity that Boss Xu didn't plan to follow the script.

The old man patted him on the shoulder: "Go up, don't care about others, just do your own thing." ”

This side is a little far from the front stage, the old man was afraid that Xu Zhuo would be wronged, so he pulled him again after Xu Zhuo got up: "If anyone says cool words or something, you remember his appearance, and show it to me later, see if I don't scold and cry him!",

His voice was not small, so that the people around him couldn't help but look sideways.

But when they recognized it as the old man, they all wisely closed their mouths.

The name of a man, the shadow of a tree.

It seems that the old man left a deep impression on these peers in the early years.

With the old man's words, Xu Zhuo suddenly had a lot of confidence.

When he came to the stage, all the ingredients he needed were ready.

Zheng Guangyao pretended to come over and glanced at the pork belly and chicken gizzard soaked in water: "Ouch, is this going to make fried double crispy? This is the main dish of Lu cuisine, I will have to taste it later." ”

That's a bit inflated.

Can't wait to slap the old man in the face?

Xu Zhuo didn't speak, and began to prepare.

He didn't choose to make fried double crispy, but ordered some beef and prepared to make fried cold skin.

That's right, stir-fried beef with cold skin.

After the skill of stir-fried cold skin is upgraded to C-level, it becomes beef fried cold skin, which is very similar to dry fried beef river, but it is different.

The dry-fried beef river is made of rice milk, which is oily and smooth.

The main ingredient of fried cold skin is the cold skin made of clear noodles, which has a dry and chewy taste.

After preparing the ingredients, Xu Zhuo found that the young Cantonese chefs around him chose dry fried beef river.

Yo, is this the tip of the needle to the wheat mang?

That's just right, and it saves you from making comparisons.

After Xu Zhuo looked at it for a while, he began to make it.

The little girl rushed over with a DV and a tripod and started shooting.

Stir-frying the cold skin needs to be fried quickly, which is the same as the idea of dry stir-frying beef river, but because the water content of the cold skin is less than that of pho, when stir-frying, you need to pour some juice into it.

In this way, the fried cold skin will taste better.

When Xu Zhuo was doing the operation, Dai Zhenting, who was sitting on the side, glanced at it and sighed slightly.

"The so-called fried cold skin is imitated by the northerners compared to the dry fried Niu River than the gourd painting scoop, even if the taste is good, it will not surpass the dry fried Niu River. So, you don't have to watch this game at all......"

Zheng Guangyao smiled so much that his eyes became a slit, ready to ridicule the old man.

And the old man, he is concentrating on his ......

Visit Station B.

He was idle, and even swiped a bunch of barrages on videos of himself cooking.

Well, after eating the fried cold skin made by Xu Zhuo last time, he knew that his grandson could be invincible, so there was nothing to look at.

Just go and slap your face later.

Life.

It's that tedious.

The time for stir-frying the cold skin is about the same as the dry stir-fried beef river, so about a dozen people almost prepared their own dishes at the same time.

In addition to the few who deliberately acted as supporters, the remaining five Zheng Guangyao's apprentices put the dry fried beef river they made on the plate, and they also pretended to be very forced.

As a result, when they looked at the fried cold skin made by Xu Zhuo with sarcastic eyes, they were stunned.

"Damn, what kind of shape is this?"

Because Xu Zhuo has the skills of plating, he took a little effort to put it into the plate.

He rolled each cold skin into a roll, and wrapped the gluten bean sprouts and beef pieces used to fry the cold skin in the middle, so that they were placed on top of each other, and it looked like they wanted people to taste it inexplicably.

"Stir-fry a cold skin and put on such a complex shape, are all chefs in the north fighting like this now?"

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