In front of many guests, and there are cameras to follow up, of course, Bailu will not be carved separately and put together, it must be formed in one piece.

The carving knife seemed to come alive in his hand, the big pumpkin quickly peeled off and became smaller, a few knives down, the dark blue skin was shaved off, and as the right hand moved faster and faster, the big pumpkin slowly appeared in the shape of a dragon.

There are many types of pumpkins, and Bailu uses long pumpkins, not the kind of pumpkin lanterns made by foreigners.

As the green skin faded and the flesh fell piece by piece, the dragon became more and more realistic, and a coiled dragon rushed forward with its claws open.

Bai Lu cut off the bottom of the pumpkin horizontally and sat directly in the white disc. The flesh of the pumpkin is whitish underneath, deal with it here first, go down a few times, the floating clouds are stacked, and the upper part is connected together, that is, the half-body golden dragon poked out of the clouds.

Carved upwards along Izumo, from this moment on, the dragon never left the plate, that is, never left the table. But Bai Lu's hand seemed to be unblocked, and he didn't need to look at it much, just a sharp blade carving knife flashed quickly from the bottom up.

Carving with the right hand, and slowly turning the white plate with the left hand, the whole dragon is getting more and more complete.

With the passage of time, the more detailed the carving of the coiled dragon became, and it became more and more realistic, and at this time, the attention of the guests finally divided a part, although there were still performances on the stage, but many people seemed to want to see the white road carving?

Carving this thing, the molding is relatively fast, the difficulty is the details of processing, especially the key parts, a careless will be wasted. It is more difficult to carve like the white road lying flat on the table.

In the beginning, the left hand of the white road has two uses, one is to turn the white disc below. One is to hold the pumpkin and let the right hand make it easier to use the knife. And as the right hand moved faster and faster, the left hand actually picked up a spatula and scraped dragon scales on the dragon body.

This is too exaggerated, the realistic version is dual-minded?

Ignoring the astonishment of the onlookers, Shiroji continued to carve.

Will he do two things? Will not know, but this moment is definitely not. Shiroro's attention has always been in his right hand, and his left hand is repeating the same action over and over again. For example, use your left hand to draw in a circle, and keep drawing, keep drawing. Write with your right hand. After practice, there is no conflict between each other.

With both hands in unison, the cameraman was already dizzy, as if he had seen an alien. Hurry up for a close-up. It's a pity that there is a pumpkin in the shade. The right hand is constantly moving, and with the angle problem, I couldn't catch up with the camera for a while.

When the camera finally found an angle and was ready to shoot. Bai Lu's left hand stopped, put down the carving knife, and instead held the dragon's body, and the knife in his right hand danced on the dragon's body at a faster speed.

This guy is so fast that even a high-level chef and a master of dragon carving will have to take forty or fifty minutes to complete.

Bai Lu is not one of those cooks, since the knife was lowered, the knife has not stopped, as if he is not carving something, but digging out some kind of treasure from the soil, which has long been fixed in shape, he is just going to the soil.

Other people carving things always have to measure the amount and conceive the idea, and the white road does not need the end measure at all, as for the idea, when the big pumpkin is brought to the table, it has already been conceived.

Ten minutes, just ten minutes, a long dark cyan pumpkin turned a golden dragon. From the peeling to the coiling dragon molding, to the dragon head, dragon whiskers, dragon scales, etc., the details are processed one by one, plus ten minutes together?

When Man Happy carefully brought the white plate to the highest position in front of the booth, the camera stared at the details. The white clouds are convex, sticking out of the dragon's body, twisting and climbing upward, the front paws are lightly probed, the dragon's mouth is half-open, and the dragon's horns on the top of the head pierce the sky.

There is not only a dragon in the white plate, but the white road carves some flowers from the cut pumpkin pieces, and then takes the cauliflower and stacks it, and the white plate is filled with a picture. It was as if there were a few small flowers blooming in the green of the mountain, and above there were dense white clouds within reach. And in that cloud, there is a dragon that is looking high into the sky.

At the beginning of dragon carving, many people's attention was not here. When they returned their attention to Bai Lu, they saw the sword in his hand shining in the air, as if it was only a moment before the dragon was carved? That's an exaggeration!

Regardless of the surprise of the crowd below, Bailu continued to work. From now until eleven o'clock, his task is to set up the booth below with full Han seats.

Because it was a vegetarian banquet, and no one asked him what to cook, Bai Lu did it very casually, and he didn't come according to the requirements of the regular banquet, anyway, he just made up one hundred and eight dishes.

The whole banquet is a complete set of dining etiquette from beginning to end, from refreshments to pastries to cold cuts to porridge, and even pickles and dried fruits. Bai Lu changed at will, removed the first taste of the two teas, and took down dried fruits, not to mention fruits and candied fruits. Directly on the pastry.

He is not inviting guests to eat now, but he wants to show how cowhide Chinese food is in one hundred and eight dishes!

The first is the pastry, which is a small porcelain plate with four small pastries of different shapes and patterns, each of which has a Chinese character for Fulu Suki.

Pastries can't just be served on one plate, good things come in pairs, and the other plate is wishful cakes.

These dishes have to look good, even if it's a small pastry, and try to make it look as good as a picture. And it's not the splendor of Western-style pastries painted with various colors of cream, but the beauty of the ingredients themselves that attracts you.

Because there are too many links, there is no wine in this table, and the pastry is followed by cold cuts. Like pastries, it is prepared in advance, with eight cold cuts.

From the dish is a meat dish, there are belly shreds, lung slices, chicken zhen, duck tongue, chicken feet, etc., different colors, add shredded vegetables to season and mix colors, in fact, they are all tofu, eight fake meat dishes made of tofu, dried tofu, shredded beans, and bean tendons.

Tofu is really a good thing, and the tofu made from various beans is also different, and then the taste is also different. For example, after the bean tendon is processed, you can bite it, it is stronger than the beef tendon.

Eight cold cuts are placed behind the pastry, although it looks pretty good, but it is not eye-catching, not as amazing as the original Panlong.

Again, Bai Lu didn't have time to pay attention to other people's reactions, he had to cook, eight cold dishes followed by eight hot dishes.

There are too many foods in the world, and not all of them eat meat and vegetables, and these eight dishes are stir-fried vegetables.

Since it is a stir-fry, the dishes and plates must be very good-looking. The chief manager, Mr. Man, sent eight white square plates of the same size and shape from behind, and each square plate was placed with two small carrot carved flowers, which were placed diagonally in a corner, just waiting for the vegetables to be filled into the plate.

All the ingredients for the Manchu and Han banquets have been placed on the stove, and the white road is on the same eight fires, and the eight pans are heated at the same time. In order to maintain the flavor of the vegetables, eight sauté spatulas must be used.

The electromagnetic circuit has an advantage, the switch can be pressed as soon as you press it. But there are also weaknesses, which can be summed up as not as good as stoves.

In addition to the coal stove, even if gas is used, the stove is also a special professional stove, so that the flame can be quickly concentrated, the temperature can be quickly raised, and the food can be cooked in a short time, while maintaining the shape and taste.

The stove at home is not hot enough, so the dishes we make at home are not as good as the dishes in the restaurant.

At the same time, the frying spoon must have a round bottom, which should be heated evenly and expand the heating surface.

If you want to stir-fry a good dish, the stove fire is very important, and the kitchen utensils are also very important.

But here there is only an electromagnetic circuit, and a frying pan is used...... Fortunately, Mr. Bai Da didn't care, as if playing a game, his fingers clicked, and the pan began to heat up.

For this meal, it is really hard to work in vain, not to mention the dishes, the oil in the hot pan is different, soybean oil, peanut oil, olive oil are okay, you can use it when you buy it. Some oils are made in advance, such as scallion oil.

There are all kinds of bottles and jars on the kitchen counter, which are more than the test tubes in the chemical room, but Bai Lu can cope with it easily, quickly adding different amounts of oil, and then putting vegetables separately.

They are all very ordinary dishes, garlic sprouts, chrysanthemum, rape, green bamboo shoots, etc., which are quickly stir-fried after being quickly put into the pot, as if a multi-armed drummer is performing a show. The hand speed is very fast, obviously looking at the fried green bamboo shoots, in a blink of an eye, the garlic sprouts have come out of the pot?

His steps were also very fast, as if he was performing light exercises, and his body flashed rapidly between the eight stoves.

Waiting for the eight dishes to come out of the pot, Bai Lu went to the back to open the steamer, and brought out a white rectangular plate, which was like a jelly with a piece of green, the color changed from thick to light, until the top of the piece was white, and the whole plate looked like a picture of a sunny day in the spring grass. Of course, the grass is also dotted with three or two other things, such as a little white rabbit, such as two or three wild flowers.

Bai Lu personally placed the rectangular plate on the booth below, and at the same time put eight green vegetables on the conveyor belt, and continued to work.

Full of happiness to tidy up, a large plate of green is followed by eight small plates of green.

This is the eight youthful intentions, followed by a piece of red, red meat peppers, red cabbage sprouts, tomatoes, red lotus roots, etc., although the red ones are different, but they can all express the heat of summer.

It is also eight fires in a row, and it is also mainly stir-fried, but compared with the first eight greens, these dishes take a little extra thought, such as red lotus root, after being fried quickly, and an extra layer of thick juice made of honey, brown sugar and other seasonings. And then there are tomatoes, no matter how you fry this thing, it tastes like that, and Bai Lu has to make it into a cup. Although it is also stir-fried on the fire, it is the food in the pot that can be fried, and the stir-fry is put into the pot and served on the plate.

These eight dishes are red summer, and they also use square plates, but the difference is that the corners of the plates are dotted with two small pieces of green vegetable stalks.

Bai Lu went to the steamer and took out another long plate of soup like jelly.

Such a rectangular plate is prepared with four, that is, four soups and vegetables, whether they are delicious or not, anyway, they look huge on the surface. If the four soups are placed together and erected, it is like four screens that show the beauty of the four seasons in spring, summer, autumn and winter.

The spring plate is the green grass on a sunny day, and the summer plate is the white lotus in the water.

Bailu continued to work, the process is still the same, quickly wash the pot, quickly stir-fry, after the vegetables are cooked, put them into the square plate prepared by Manhappy, put them on the conveyor belt casually, and then go to the plate below Manhappy.

Autumn vegetables are also like this, mainly yellow, leeks, corn, bean sprouts, daylily, etc., light yì make up eight vegetables, the plate is still a white square plate, the difference is that cucumber slices are encircled, and the middle is ripe autumn yellow.

The long plate of soup is the same, and the forest is dyed with a piece of red, and the autumn mood is thick, like an oil painting. Looking at this picture, I couldn't have imagined that it would be a dish, and it would be a steamed soup. (To be continued......)