After all was done, the fish stall owner was already so tired that he was about to collapse, and he lay directly on the deck panting, as for Wei Xiong, he was okay, he was not just as simple as those muscles on the surface, naturally not comparable to the fish stall owner, although the fish stall owner looked very strong.

After a while, the fish stall owner got up and gave Wei Xiong a thumbs up: "You are amazing, I didn't expect you to have so much strength, you actually dragged that big guy by yourself, and your figure is also very good, if I were a woman, I would definitely be tempted." ”

Wei Xiong smiled, completely unimpressed by the praise of the fish stall owner: "It's nothing, you didn't have the opportunity to drag it alone." ”

"It's not the same, you know, Westerners are usually more physically fit than you Easterners...... I don't mean anything else. The owner of the fish stall shrugged: "Okay, let's not talk about that, this bluefin tuna can be sold for a good price, and you should enjoy half of the profit." ”

"Thank you for your kindness, all I need is a cod and enough trash fish to make a pot of soup. Wei Xiong smiled and rejected the fish stall owner. Seeing this, the fish stall owner did not insist, Westerners are not as polite as Easterners, especially Chinese.

Then he went back to normal recording, but fearing that the blood of the bluefin tuna would attract sharks, the stall owner drove the fishing boat to a different area of water. I have to say that the scenery of the Mediterranean Sea is really beautiful, if it weren't for the album's promotion, he really wanted to have a good time for a few days.

It was almost noon before the fishing boats set off for the Old Port. After disembarking, Wei Xiong got the ingredients he needed from the fish stall owner.

Now that all the ingredients needed to make the Marseille fish soup have been found, the film crew invited two elderly residents of the neighborhood and a senior chef who has been making Marseille fish soup in a five-star hotel for decades to comment on Wei Xiong's Maasai fish soup.

There was a table and a temporary stove in the courtyard of the house, as soon as he returned to the house, Wei Xiong stood in front of the stove and got busy, looking at his skillful movements and knife work, he knew that he had indeed practiced, on the other hand, Zhou Huimin, who looked beautiful and delicious, could really only start.

When all the stock is ready, turn on the pot on the gas stove and the water is boiling, then pour the onion, carrots, celery, garlic, white pepper, and thyme into the pot, then pour in the washed trash fish, and finally add a little white wine.

"The most important dish is the soup of Marseille fish soup, and it must be flavorful, so it must be simmered over low heat, and the time is about 50 minutes. As he spoke, Wei Xiong turned down the heat of the gas stove: "The final soup will be thicker, which is usually the case in soups of French dishes." ”

"It's going to take an hour so long, so what are we going to do now?" Zhou Huimin nodded as if she didn't understand, and then asked.

"Of course it's dinner, but I've done a lot of physical work this morning, and I'm dying of hunger, you wait for half an hour, anyway, the Marseille fish soup doesn't need such a big cod, I'll make you a cod feast, you wait next to it first, and it will be fine soon." ”

Originally, according to the prior arrangement, Wei Xiong only got about two catties of cod, and it was just right to make a few portions of Marseille fish soup, but the fish stall owner may have thanked Wei Xiong for helping him catch a bluefin tuna, and finally gave him a big cod weighing about ten catties.

So after discussing with director Zhao Nan, I temporarily added the link of cod dinner. When he was preparing just now, he had already separated the bones and flesh of the big cod, and then he only needed to further process it according to his needs, but these deep processing was obviously technical work.

His cod feast consisted of three dishes and one soup: pan-fried cod, steamed cod and stir-fried cod fillet, and stewed cod soup.

When Wei Xiong started to do it, Zhou Huimin didn't even have a chance to start, so he stood next to him and watched Wei Xiong turn decay into magic, and unconsciously saw it. Fortunately, the camera was not aimed at her front, otherwise her side would have been filmed.

Wei Xiong's movements are very fast, or skilled, and his demeanor is very serious, if you don't know it, you may really think that he is a chef if you see it. In fact, not to mention Zhou Huimin, the staff of the film crew were also shocked, but they didn't expect Wei Xiong's cooking skills to be so good.

Especially when making the stir-fried cod fillet, the continuous turning action was dumbfounded, and I just felt that it was too exaggerated.

It really only took half an hour to complete the cod feast, consisting of pan-fried cod, steamed cod, stir-fried cod fillet and stewed cod soup.

Looking at the three dishes and one soup on the table, Zhou Huimin couldn't help but swallow her saliva, she knew for the first time that cod also had so many Chinese food practices. If she wasn't recording the show, she would definitely rush up and hug Wei Xiong without hesitation, and then kiss her fiercely.

"The cod feast is finished, is the young lady still satisfied?" Wei Xiong asked with a smile as he put his left hand behind his waist and made a gesture of inviting his right hand towards the table.

"So satisfied. Zhou Huimin nodded vigorously: "I didn't feel hungry yet, but now my stomach is almost hungry, let's start quickly." ”

The footage of Wei Xiong and Zhou Huimin eating stopped after only a few minutes, after all, the cod feast is just an embellishment, not the main content of this episode. What's more, it's almost now, and the staff of the film crew are going to have lunch, but they are eating a box lunch......

After lunch, everyone rested for another half an hour, the recording began, and the three judges who received the invitation also arrived, Wei Xiong and Zhou Huimin, who were wearing white chef uniforms, officially bowed slightly to the three judges, and after signaling for advice, they walked back to the stove and started to get busy.

In fact, Wei Xiong basically did it alone, but I saw that he first filtered out the ingredients and miscellaneous fish from the stewed broth, leaving only the pure broth for later use.

Then start cutting the peeled potatoes into slices and steaming them in a steamer. While steaming the potatoes, he takes out another pot, adds a little oil, and when the oil is hot for 7 minutes, sautés the diced onion and garlic until golden brown, and then adds the peeled and diced tomatoes.

After stir-frying for five minutes, pour in the stock, saffron, thyme, bay leaf, black pepper and white wine. At this time, the potatoes are almost steamed, take out the steamer, press the potatoes into a puree with a spoon, and then pour the mashed potatoes into the broth soup and stir well.

The purpose of this is to make the soup more thick, in fact, you can also use flour instead, but the potato will be more fragrant and the taste is just right.

After the soup boiled, he poured in all the cod that had been cut and set aside, and put the lid on the pot, and after about three minutes, Wei Xiong turned off the stove and opened the lid again, put in four slices of fresh orange peel, and gently stirred it with a spoon, and suddenly a strong fragrance came to his nose.

During the whole process, Wei Xiong's movements were like flowing water, without the slightest hesitation and procrastination, and the two cameras also recorded the details completely, without missing any steps, including the amount of seasoning added and every word Wei Xiong said.

The production steps of an authentic Marseille fish soup are perfectly presented to the audience, and as long as you have watched it carefully, you can make your own Marseille fish soup.

Then came the final step, where Zhou Huimin came in - put the fish soup into three bowls, and then put the three bowls of fish soup in front of the three judges, along with the three plates, because the fish and soup in the Masai fish soup were eaten separately.

If it is a formal meal, there is usually an extra piece of bread and scoop the soup directly, and some will be accompanied by a little garlic chili sauce.

Wei Xiong and Zhou Huimin stood in front of the judges, nervously waiting for the results, although there is an element of performance, but Wei Xiong also wants to know how many points his work can score in the eyes of professionals. After a while, all three judges put down their utensils, and sitting on the right, an elderly woman who looked to be in her fifties spoke first: "I'm sure, this is the most delicious Maasai fish soup I've ever tasted, congratulations on your successful challenge." ”

"It's great, it's really great, congratulations on your successful challenge. "The one who spoke was sitting on the left, an old man who looked to be about sixty years old.

In the end, only the most authoritative professional chef who has been making Maasai fish soup for decades is left sitting in the middle: "Your Marseille fish soup, both the soup base and the meat quality of the fish are just right, even some professional chefs may not be able to do it." ”

"Seriously, I'm very surprised, because I know that you are a singer and cooking is just a hobby, maybe you can consider changing careers. ”

"Congratulations on your successful challenge. ”

"Yay. Wei Xiong happily slapped his hands with Zhou Huimin, and then shook hands with the three judges to thank them. At this point, the recording of the first issue of "Twelve Legends" should be considered to be nearing the end, and all the staff who have been running for two days are unconsciously relieved.

Wei Xiong faced the No. 1 camera and made a final summary with a smile: "There are many ways to make Marseille fish soup, and you can adjust the taste according to your preferences, for example, some people prefer wine, you can add more white wine, and this can also remove the fishiness." ”

"Or if you like spicy food, you can add a little more black pepper, or add some chili peppers. In addition, in addition to cod, as long as it is a spineless fish, there are also shellfish, such as clams, shrimp, etc., which are completely adjusted to your taste. ”

"In short, the fish soup is a very popular dish, and it is not difficult to prepare, so friends who like it can try to make it at home. ”