"There are both red and green peppers, and I'll make a double pepper fish head. ”

At this moment, "Longing 6" has completely turned into a food show.

The camera focused on the stove, Huang Sanshi and Ning Fei were both on the edge of the stove, Peng Xiaochang was on the side, and the others were chatting and helping.

Huang Sanshi planned to make a double pepper fish head and prepared it on the side.

The large sea bass has been cleaned and placed on the cutting board. The fish is so big that it can't fit on a single plate at all.

"Then I'll make fish balls. ”

Ning Fei said casually.

Then, the video footage of the live broadcast gave Ning Fei a close-up.

"Longing 6" and Ning Fei's live broadcast room are broadcasting Ning Fei live.

I saw Ning Fei holding the kitchen knife in his hand, and when the knife fell, a large piece of fish meat slice from the perch's body. His technique is so skillful that people can't help but be amazed.

"Good knife work!" Huang Sanshi was on the side, also admiring.

Then, both of them started to get busy.

Ning Fei and Huang Sanshi are both well-known cooking experts, and it is rare to cook together on the same stage, so they are very ornamental.

"To make good fish balls, you must choose the right meat. ”

"The fish is thick, rinse the fish under running water for three minutes, and then gently scrape the fish with a knife at an angle of 45 degrees until the black part is scraped off and the pink flesh is exposed. ”

Ning Fei said as he cleaned the fish with a knife.

In the live broadcast footage, I saw Ning Fei gently scraping the surface of the fish with the back of the knife, the black thing was scraped off little by little, and the fish gradually became very pink and tender, looking very fresh.

Then, it's time to chop the stuffing.

Ning Fei changed into two kitchen knives and skillfully waved them on the cutting board, his hand speed was fast, and the two knives actually appeared in the live broadcast camera.

The sound of chopping stuffing is not loud, and it can be seen that Ning Fei's control of strength is simply accurate.

"Damn, my eyes are spent, how many hands are there?"

"What a fast knife worker!"

"That's too fast. ”

"Is this how all immortal cultivators cook?"

"I've been cooking for five years, and if you look at his strength carefully, it's just right, and the chopping board won't be affected, and I can't do that alone. ”

"Ning Guan has a deep understanding of cooking. ”

Everyone exclaimed.

After chopping the filling, Ning Fei added a lot of ingredients to it.

He also explains:

"Add cooking wine, eggs, chopped green onion and salt to the minced fish, then start stirring vigorously. ”

The green onion was sprinkled, and some green embellishments floated on the pink and tender fish, and then two more eggs fell on it, the yolk was still intact, and it looked exceptionally fresh.

Ning Fei began to stir with chopsticks.

Pink, green, and yellow are mixed with egg whites and fish oil, and gradually turn into a light yellow meat.

Ning Fei added a little starch and flour to it and stirred it again.

"Whether fish balls are bounced or not, it all depends on this step, the grasp of the amount of starch and flour, and the quality of the materials used to make fish balls. ”

After that, it's time to add water.

"You can control the proportion of water you add. ”

"For fish balls, the more water you add, the more tender the fish balls, and the less water you add, the fresher the fish balls, and you can master a good amount. ”

"The more water, the more tender it is!"

Ning Fei prepared the material, and at this time, the water in the pot next to him was just boiling.

Peng Xiaochang's task was to light the fire on the side, and he filled the firewood into it steadily, and the flame burned very strongly.

Then, Ning Fei began to squeeze the fish balls with his hands, put the squeezed fish balls in a bowl of cold water, and then pour them into the boiling pot together.

Eventually, a pot full of fish balls floated in the pot, tumbling in the boiling water.

Some netizens found that the fish balls squeezed out by Ning Fei are strikingly similar in size and shape, and they are round and integrated, looking very smooth.

"How did he do this?" most netizens didn't pay attention, but a few experienced chefs were stunned when they saw this scene.

"There are many ways to eat fish balls, boiled and fried, or boiled in soup. After putting all the fish balls in the pot, Ning Fei washed his hands and finally said.

On the other side, Huang Sanshi's double pepper fish head is almost done, the fish head is spread on a plate, and it is piled with two colors of chili peppers, and the surrounding soup overflows, which is very beautiful to look at.

"This fish ball is good, it looks very elastic. ”

Huang Sanshi turned his head to look at Ning Fei and said with a smile.

"It's not made yet. Ning Fei returned, and he also saw Huang Sanshi's chopped pepper fish head, and his eyes lit up:

"You can put some enoki mushrooms under the head of the chopped pepper fish, and the taste will be better. ”

"That's a good idea. Hearing Ning Fei's words, Huang Sanshi nodded and said thoughtfully.

"Adding enoki mushrooms can get rid of some fishy smell, and enoki mushrooms must taste good when soaked in soup, I really didn't think of it before. ”

"Sometimes you have a mindset when you are cooking, and you can get used to it, and sure enough, you can learn a lot as soon as you communicate. ”

Huang Sanshi was very happy.

In the first five seasons of the mushroom house, so many guests were invited, but there were few guests who really knew how to cook.

Now I can talk to Ning Fei about my cooking experience, and it feels very good.

At the same time, Zhang Ruoyun was playing with a few puppies with Teacher He, while Li Xiaoqin and Tang Yixin were sitting and chatting.

"Hey, don't look at it, I'm fascinated. Tang Yixin found that Li Qin looked at Ning Fei from time to time, and said with a teasing smile.

The two of them are very smart, and when they chatted with each other, they had already turned off the microphone of the program group. The camera could catch two people talking and laughing, but it couldn't hear what they were saying.

I just think a man who can cook is handsome. Li Xiaoqin shrugged his nose and said with a smile.

"Then do you think Teacher Huang is handsome, or is that Taoist priest handsome? Tang Yixin asked with gossip on his face.

"It's all handsome. ”

"Pull it down, I can't see your thoughts, so I'm almost writing on my face. Tang Yixin smiled and said.

"I hate it, just take care of your family. Li Xiaoqin was recognized and said shyly.

"If you want me to say, the Taoist priest is very handsome, his figure is also very good, and he is excellent in all aspects, do you want to wash it tonight and dedicate yourself." "Sometimes the jokes between girlfriends are a little colorful, and it's normal to play with each other.

"You die far away, why don't you give. Li Xiaoqin complained angrily.

"I'm married, my husband is still there, if my husband is not there, maybe I will really go, don't be jealous then. ”

"Go, go, hurry up, he likes you to deliver to the door. ”

The two of them chatted happily and laughed constantly.

It's a pity that Ning Fei can't hear their conversation, otherwise he might think in his heart: Is there such a good thing?

When cutting the perch, Ning Fei specially cut a piece of good perch meat and fed it to the little falcon.

The little falcon was very happy to eat.

"Add this part of the fish and I can make a spicy fish nugget. Huang Sanshi and Ning Fei discussed.

"I can make a chrysanthemum fish with tomato sauce for the fish tail part, and then cook a fish tofu soup for the rest. Ning Fei nodded and said.

The two hit it off and immediately got busy.

Netizens watched the two of them cook, and the more they watched, the more envious they became.

"Lord Ning Guan deserves to be a food anchor, too professional. ”

"I always thought that Mr. Huang's cooking skills were definitely the best among public figures, but I didn't expect Ning Guan to be so powerful. ”

"Yes, Mr. Huang is usually a chef, and few people can be with him like this, and it makes people think that Ning Guan is the chef. ”

"Xie Tingfeng's cooking in the entertainment industry is also very good, handsome and good at cooking. ”

"The style is different, Xie is in the style of a Michelin restaurant, not so down-to-earth. ”

"Both styles are good and it's a pleasure to watch. ”

"Watching them cook, I'm really hungry!"

Netizens have been discussing.

At this time, Ning Fei had already put oil and seasonings in the pot, added a spoonful of cooking wine, and put the fish in the pot to fry.

The sound of the bang sounded, the heat rose, and the fish gradually turned brown.

Then add boiling water and boil, Ning Fei cut the tofu and green onion white and put it in, considering Teacher He and Teacher Huang, after cooking for a few minutes, Ning Fei added a lot of wolfberries to it.

Just boil for a few minutes, add some salt, chopped green onions, and the white fish and tofu soup is ready.

Plus the spicy fish pieces and sashimi made by Huang Sanshi, and the chrysanthemum fish with tomato sauce made by Ning Fei.

Whole sea bass, nothing wasted.

"Ready, ready, ready to eat. ”

Huang Sanshi said to Peng Xiaochang.

Peng Xiaochang immediately went to inform the other guests.

Everyone set up the dishes and chopsticks, and the atmosphere was very good.

The hot dishes are served on the table, looking smooth and delicious, with all the color and flavor, which makes netizens salivate.

Everyone at the dinner table had a drink, and before the meal, Mr. Huang and Mr. He routinely welcomed several guests.

"Welcome to the good-looking couple Zhang Ruoyun and Tang Yixing, welcome Li Xiaoqin, welcome to Lord Ning Guan, and welcome to the mushroom house. Teacher Huang raised his glass and said gently.

Everyone raised their glasses, toasted happily, and drank their drinks.

Then, everyone moved their chopsticks and began to taste the food on the table.

Li Xiaoqin sat next to Ning Fei, at this time, Li Xiaoqin raised his drink cup, turned to Ning Fei, and said softly:

"Lord Ningguan, that, thank you for saving me in the water today, I toast you. ”

The two of them sat very close to each other, because the table in the mushroom house was not too big, and everyone sat cross-legged in a circle, so they were relatively close to each other.

Ning Fei also raised his glass and replied gently to Li Xiaoqin: "You're welcome, it should be." ”

The picture of two people clinking glasses is very beautiful, and it is also eye-catching.

Seeing a hint of shyness in Li Xiaoqin's eyes, Tang Yixin smiled at his aunt on the side.