Masata Takemiya stared at the noodle soup while recording it in the small notebook prepared in advance.

"Cook the pan dry, add butter while the smoke rises in the pot, add the beef bones and stir-fry, the larger the proportion of golden bones, the better.

After stir-frying, the bones and ingredients are put into the pot, poured into the sweet spring, the heat is fully opened, the lid is hot, and the first crab eye-shaped bubble is just produced after the lid is lifted......

Three seconds later, a large number of shrimp eye bubbles appeared in the soup noodles, Zhou Shi suppressed the fire, changed the temperature and stewed, so the shrimp eye bubbles disappeared until the only crab eye bubble remained, and the fire power was turned on again until a large number of shrimp eye bubbles appeared again in the pot noodles.

Essentials: Heat mastery requires great precision. ”

He was like a hard-working student at the moment, carefully recording every step of Zhou Dong, but the more he recorded, the more surprised he became, how did Master Zhou do such heat control, how long does it take to practice?

The onlookers had the same question.

It's amazing.

You must know that Pakistan Railway has not completely banned the use of charcoal fire, so Zhou Dong uses a charcoal stove, which is not a gas furnace that is relatively easy to control, and completely relies on the mastery of the air inlet volume and damper to control the firepower.

And this pot of soup has been calmly switching between boiling and slightly boiling in his hands, and the control is as fine as if a robot is operating, and the switching of different degrees of fire power is even accurate to the second!

For a whole hour, Zhou Dong didn't miss a single shot, and the soup color gradually showed a faint golden yellow color under his perfect control, which looked very amazing.

"Spinner, porcelain basin!"

Zhou Dong glanced at the soup and closed the damper.

According to Zhou Dong's requirements, they can't use alcohol, nor can they use any soap or soap, just keep rinsing under the water sprayed by the fine-mouthed water dragon, and it is estimated that they will have to wash the bald skin a few more times.

On a large white porcelain plate that has been washed countless times, according to Zhou Dong's requirements, three layers of fine yarn are separated, and the beef bone broth is filtered and calmed in the porcelain plate, which looks a little clearer than clear water, and what 'beef soup' looks completely incompatible.

Taking off the three layers of gauze, Zhou Dong looked at the soup color carefully, nodded slightly, and the light yellow soup color indicated that it was full of butter and beef pith essence, and this first step was completed.

At this time, the snowflake fat cow urgently deployed by Wugong Zhengtian from the island country also happened to be delivered, Zhou Dong glanced at it, and it looked like about three catties, which was exactly the amount he needed, and Lao Wugong was still very careful.

The tender onion with the second skin of the scalp, the fine cress is only used in the middle half a foot of the most tender and watery part, the carrot is taken in the middle, and the outer skin is removed and cored.

It is said to be cut, but it is more like chopping dumpling filling, but all kinds of meat and vegetarian ingredients are put together and chopped, regardless of whether they are long or round, soft or hard.

"Blossom ......"

The faint blue knife light flew on the cutting board, and the various ingredients on the cutting board gradually became finely crumbled into slag, and it really achieved the taste of green onions in the meat, celery in the green onions, and carrots in the celery......

The onlookers were already numb, just watching blankly, no one praised or sighed, anyway, no matter how bullish things happened to Chef Zhou, whoever made a fuss was a fool!

After the snowflake fat cow and various ingredients were 'chopped' together, they were put into a white porcelain basin specially used for stirring, and twenty eggs were only beaten into liquid form by egg whites, and added to them, Zhou Dong took two more tomatoes, quickly peeled them and gently pinched them above the porcelain plate, so that the tomato juice flowed into the basin, and then began to stir evenly, and finally formed a pot that looked like a mixed dumpling filling.

If it weren't for Zhou Dong saying in advance that this dish is called 'beef soup', and it's a dish, not a soup! I'm afraid that the chefs present would have started rolling out the dumpling wrappers with the noodles at this time......

Under the gaze of everyone, Zhou Dong poured the previously filtered beef bone broth into a large casserole, turned on the fire, and heated it to nearly half boiling, before pouring the cut 'dumpling filling' into the soup little by little.

Because he cut these ingredients into fine grains, and because the density of the beef bone broth itself exceeds that of ordinary soup, and the beef bone broth has gradually heated up at the moment, the 'dumpling filling' does not sink to the bottom of the pot after being put into the pot, but gently floats on the soup noodles.

Zhou Dong lowered his head, gently sniffed the rising soup, and began to fine-tune the damper, at this moment the fan that cooked the beef soup before had been removed, obviously there was no need to use high heat to cook the soup this time.

"Chef Zhou uses a bone broth that blends butter and beef pith as a base, and then uses the meat sauce chopped out of snowflake and beef to enhance the flavor and thicken the bone broth?

If that's the case, the heat control of this second boiling will be more subtle......"

The so-called all-in-one, known as the dragon wind carving knife Huang Sixia is the best at this kind of fine operation, although the soup may not be an expert, but also the first to see the mystery,

He didn't forget to glance at Takemiya Masata after making this evaluation, he thought that this island country chef would respond to him, but he didn't expect that Lao Takemiya was holding a notebook to record non-stop, as if he hadn't heard his words.

Looking at the chefs Cang Yun, Song Jing and Su Bi, they are also attentive one by one, and none of them praise him for his eyes like torches.

Huang Sixia was a little disappointed, and muttered secretly in his heart: "One by one, they all want to steal the teacher, and I don't want to think about whether they can steal it or not, not to mention the knife skills that Brother Zhou just showed, just the skills of frying beef bones and boiling bone broth in front of me, don't even think about it without long-term practice."

It's really strange, Brother Zhou seems to be able to cook any dish at his fingertips, no matter how difficult or complicated the dish is, it's like a joke when it comes to other people's hands, is it really talent that overwhelms the crowd, so that we people can't understand it?"

sighed secretly in his heart, if this continues, I am afraid that the ranking of the diligent weapon spectrum will soon change again.

The thick 'dumpling filling' floating on the soup noodles suddenly had a slight undulation, Zhou Dong's expression moved, knowing that this was the soup body below and was about to boil, at this time, it must not be allowed to boil, otherwise the final soup would become turbid, and it would not be filtered even with fine gauze.

I hurriedly took a chopstick and poked a hole in the center of the 'dumpling filling' covering the soup noodles, and then turned the chopsticks clockwise along the wall of the hole to break it wider, and suddenly a hot air gushed out, and the 'dumpling filling' became quiet.

Zhou Dong nodded slightly, and began to carefully adjust the firepower, for a full hour, constantly controlling the damper and charcoal fire, so that this pot of broth always maintained a state of boiling but not boiling, in which the technique is so fine and the magnitude of the operation is so large that only he, a party who has practiced in the system for 'many years', can know it.

"The color of this pot of soup is so beautiful......

Cang Yun, who had been crowded at the front, suddenly screamed, and seemed to be unable to help licking her lips.