The last part has finally arrived!

The chef's expression finally came alive. Pen & Fun & Pavilion www.biquge.info

He didn't know where to get a wooden shovel with a head at least three times larger than the lads' hand.

He shouted loudly for the last six girls to come up with him, and he himself lifted the lid with one hand.

The lid of the pot left the pot, and the girls' ingredients just arrived, 12 hands turned together, and the twelve baskets were poured together, like a goddess scattering flowers, and the red, green, and green inside flew to the bottom of the pot.

The four people who watched from a distance could all see it clearly this time, and those were all vegetables.

Red, orange, yellow, green, blue, purple, complete colors.

"Stir-fry!"

The chef snapped!

Eight young men work together, and nine wooden shovels reach out to the cauldron!

It turned out that the chef also did it this time.

Stir-fried four times in a row.

The chef shouted again: "Four more times!"

The young man was full of energy, chirping, like a chain of guns and whirlwind knives, four shovels in a row!

After shoveling, the eight guys jumped back and left the cauldron.

The chef took a big shovel in his hand, turned around, and eight shovels in a row, which ended the whole rice-making process.

The four people watching the battle behind the plaque all opened their eyes wide and looked at the finished product made of rice in the cauldron.

At first glance, the eyes of the four people were all bright.

Not to mention the taste and nutrition, just looking at the color makes people salivate.

At the same time, you can also discern that they are different.

The color item, to put it simply, is what color it was when you went in, and what color it is now.

Although the grains and vegetables are cooked for a longer or shorter period of time, the color of the grains and vegetables is not changed, and this technique is the pinnacle of cooking like no other in the world!

This truth, Baili Liangliu knows a little bit about it, and it is always called that flowers only pay attention to whether they are delicious or not, and the color does not matter.

Even if it is called flower chicken, it is often burned black, and he eats it correctly.

Although Zhao Wenjing is not tired of eating, he is also pursuing taste and fragrance, and he can't take care of anything else.

Besides, they just like the color to look good, but they can't reach it.

Over time, the color appreciation of food and the most demanding thoughts will also be weakened.

Only smelling people's strange fragrance is the way to watch the doorway.

Even if it tastes like chewing wax, she has to give a word.

Therefore, only she knows that it is easy for any chef to keep the original color, but it is difficult to keep the original color.

It's hard to get into the sky.

They would rather walk the Shu Road ten times than accept the challenge of maintaining their original colors.

It is extremely difficult to maintain even the color of the same ingredient, not to mention, the dish they made today, or the big pot rice with mixed vegetables, has eighteen various ingredients?

That kind of superposition is by no means as simple as eighteen times that of a color!

Eighteen kinds of ingredients, made together, and each of them maintains its original color, which is absolutely impossible for smelling people's fragrances.

However, today, under the gaze of her two big eyes, someone actually did it perfectly!

If she hadn't seen it with her own eyes and others told her, she wouldn't believe it.

She heard a word that was false, so she completely denied it.

Seeing it herself today, can she deny her eyes?

Therefore, before she could eat that delicacy, she was impressed by this cooking skill.

She admires such a level so much.

I am fascinated by this kind of cooking.

If at this time, the chef intended to take her as an apprentice, she didn't say a word, ran over and kowtowed to the teacher.

She knows a lot here, and her thoughts are more complicated, and she just wants to go over and eat those foods now.

Whether it is delicious or not, a novel food is placed in front of you but cannot be eaten, for these two people who are as delicious as life, it is more uncomfortable than the death penalty.

If it weren't for the peeking that it was too ugly to debunk, the two would have jumped down and grabbed food.

At this time, the taste of the big pot of rice has dispersed, but it is not strong at all, that is, a faint fragrance.

If it weren't for Baili Liangliu's sense of smell that had been specially trained to smell people's strange fragrances and had been nurtured by her food, he really wouldn't be able to smell it.

However, for him, although the color was pleasing to the eye, and although the faint fragrance was enough to whet the appetite, his attention was still focused on what the ingredients were.

In the process of making their meals, he had made as many as possible from this distance, but his biggest gain was to identify a dozen or so ingredients.

There were at least seven or eight, and he didn't know what they were.

As for the dozen or so items he recognized, he knew that they were corn and rice, but he didn't know how different they were from ordinary crops.

There are also condiments that the chef has put in twice!

Those condiments seem to be prepared soup stocks, which seem to be the same, but they may be a combination of several, or even a dozen different things.

Even if it's hundreds, it's possible.

Therefore, judging from the source of food and condiments, even if he has a pair of sharp eyes, he can clearly see what they have put in, and without a special research, he also knows the properties and effects of these things.

Therefore, what seems to be a simple rice-making process is full of mysteries for a hundred miles of good people and smelling strange fragrances.

Not to mention mastering these techniques, you can also make the same big pot of rice, even having a more thorough understanding of them is an even more difficult task.

What's more, if you look at it from a distance, the time and distance are far away.

Fortunately, all four of them did the same thing.

Each of them observed the process and recorded the whole process of making rice.

Maybe they have different purposes for the video, but the action is the same.

Maybe they choose different angles, but they can complement each other when needed.

The two young people naturally study cooking skills and understand the ingredients, and the two old ones must have something to do with their gluttonous habits.

When the four of them were making their own small calculations, the meal began to be divided into plates.

Twenty girls came up together, each carrying five plates, empty.

Then he stood around the big rice pot and stood in a circle.

I don't know if it's necessary, or if it's just a procedure, eight lads and the chef shot together!

Eight lads, each in charge of ten plates, used that wooden shovel.

The cook, on his large wooden spatula, was in charge of twenty plates.

Just listening to the click, a large pile of rice in the entire cauldron all went into the hundred plates held by the twenty girls.

Apparently this meal was for the 100 guests in the dining hall on the first floor.

When the plate was served, the chef shouted, "Are you all ready?"

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