Wang swept around the stands, and everywhere he looked, it was like a cold arrow projected, and the discussion immediately became smaller. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

He smiled coldly, took out the small baggage and put it on the operating table, opened it was a small black box, and the refreshing scent of sandalwood immediately came out of the air.

Wang Yidao saw the sandalwood box, his expression was a little solemn, and he gently opened the box, which was wrapped in a brown cowhide, and slowly ripped the cowhide open, revealing a knife.

"[Frost Blade]!"

The system sounded coldly.

"It's a [Frost Blade] that has never been used before!"

The [Frost Blade] knife was held in his hand, as if it was attached to mana, and it glowed with a shining light.

Ten years of sharpening a sword, the frost blade has never been tried!

This light was so shining that it attracted the attention of the audience for a while.

Wang Yidao held the [frost blade] in his hand, fished out the cooked duck legs, and the knife flew quickly, like a knife to cut the noodles, and the pieces of duck meat fell on the plate, and after a while, a peony flower was spelled out.

"Wow! what a fast knife!" someone exclaimed.

The duck meat is still hot, and the fiber of the duck meat is thick, and it is easy to cut with a knife, but under the [Frost Blade] knife, the duck meat is like a radish and becomes a very thin slice on the ground, as thin as a peony petal.

"Tsk, look at this knife work, the whole audience is invincible!" someone is admiring.

"In my opinion, Chef Wang is going to reverse!"

"Well, now there's suspense again......"

Suddenly, Yan Cuishan seemed to think of something, and exclaimed: "He made [Peony Duck Slice]?!"

When He Xuanxuan heard this, he smiled disapprehantly, "Senior nephew Shang, you see that Senior Nephew Yan is still making such a fuss, this is [Peony Duck Chip], I only learned its fur!"

Shang Haiyang nodded and said, "What Little Aunt said is right, the duck meat of [Peony Duck Slices] should be marinated in peony flower dew, and it is really not considered to be boiled in white water." But...... Judging from his knife skills, he has the strength to make [Peony Duck Chips]......"

[Peony duck slices] is a very exquisite cold dish, the production process is cumbersome, let alone three hours, thirty hours can not be made. This is because the process of marinating the duck alone takes a day and a night.

However, Wang Yidao learned and used the [Frost Blade] knife to show off his knife skills in a real way, and in the eyes of the judges, this is a plus.

However, his show-off skills are not over yet, he picked out a watermelon pulp from the plate, held it in his hand, and the [Frost Blade] knife slashed it a few times, and the melon pulp just now turned into a small peony flower, and after putting it on the [Peony Duck Slices] plate, it suddenly added a lot of color.

Mo Fei has a full view, and he can't help but praise in his heart, the system is right, but compared to the knife work, there is still a big gap between himself and Wang Yidao.

Just when Wang Yidao's situation was very good, Mo Fei encountered a big problem, and there was no solution for the time being-

The lo-mei he made was far from meeting expectations, and even if he cooked it for another hour, he couldn't cook the salty and fresh taste of the lo-mei.

The reason is simple, he does not have aged brine.

Lo-mei is the wisdom of the ancestors to preserve food, all kinds of meat and poultry can not only be preserved for a long time after boiling, but also become more delicious and delicious.

There is one key point in making lo-mei - brine.

Generally speaking, whether lo-mei is good or not depends on the brine. In some lo-mei shops, a pot of brine has been used for decades, and the boiled meat and poultry are put in, and the next day it is marinated. Such a lo-mei always uses its aroma and color to play an appetizing role, even if you just dip the steamed bun in the remaining marinade at the bottom of the plate, the satisfaction must only be known to those who have tried it.

Mo Fei tasted his own marinade, which was tasteless and tasteless, and needless to say, he knew that the food was not much better, so if he gave it to the judges to eat, the score would be outrageously low.

This is also the reason why everyone is reluctant to make lo-mei.

In my head, the voice of the system sounded again: "Host, it's not that there is no way to solve ......"

"Do you have a way?" asked Murphy.

"Yes, I have a variety of vintage marinades here, 10-year-old, 15-year-old, 20-year-old, 30-year-old and old marinades, choose one and I'll replace yours. ”

Mo Fei didn't think about it, and asked directly, "What is the price?"

He has long known the routine of the system, how can he provide free things.

"Of course, you can also buy it with money or ...... the corresponding points."

"Profiteers!" Mo Fei sighed from the bottom of his heart.

"I choose a 10-year-old marinade ......"

"That...... Host...... If you think about it carefully, the taste of 10-year-old marinade is very different from that of 20-year-old, so why not have a 20-year-old one? "The system is induced in Dunton.

"Get out of the plush ball! Brother will choose 10 years!"

The 10 points were swept away by the system, and Mo Fei opened the pot again, and a rich fragrance immediately burst out, and the soup turned bright black.

10 years of marinade, the strong fragrance is intoxicating, and the aroma rises in an instant, drifting with the wind to the field, the stands, the box and the commentary seat......

Wang Yidao was the closest, he involuntarily moved his nose, the fragrance wafted into his stomach, and he immediately burped, and his saliva almost flowed out.

"Where did it come from?" He was the first to look at Zhu Yanming, and found that Zhu Yanming had also stopped, his eyes were also a little confused, and he was stretching his neck to look around.

Mo Fei exerted his strength in his hand, and the [Fire Control Technique] came out, but he saw that the fire was boiling under the lo-mei pot, and the flames almost turned white. For a while, the steam in the pot flew out uncontrollably, and the fragrance on the field became even stronger.

"Ahh

"Which chef is cooking......? I can't stand it anymore......"

More people are silently sniffing the fragrance and swallowing their own saliva.

Yan Cuishan sniffed and said with some surprise: "This is the taste of old marinade, and it is extremely pure old marinade, could it be that the contestants brought their own old marinade?"

The judges were closer, smelling the smell and looking at Murphy: a young chef was slowly stirring a spoon, the pot steaming, and the braised duck's head tumbling up and down with the shiny black heat......

It seems that it is still him, the young chef who has repeatedly surprised the judges - Murphy!

Under the blazing fire, the lo-mei was quickly contaminated with the taste of the old lo-mei, and the meat gradually turned pale brown.

It is not the best way to speed up the production of lo-mei with [fire control], the best way is to soak it in cold marinade overnight, and the duck head and duck paw will naturally become dark brown, the meat will become tighter, more elastic, fragrant but not greasy in the mouth, and chewy.

After 10 minutes, Mo Fei turned the heat to low, covered the pot, and began to make [watermelon and egg soup].

He added water to the soup pot, and after the water boiled, he added the thin shredded watermelon peel and tomato slices, and then poured the egg mixture on top. Cook for a while, add salt, seaweed, and sesame oil to taste, turn off the heat and immediately put into a large bowl.

Mo Fei came to the judges with [Watermelon Duck] and [Watermelon Egg Soup], "My dish is ready, please taste it." ”

"Why are there only two?" the Lord interrogated.

Murphy said, "In the back, I'll bring it right away......"