Vice President Liu urged: "Hurry up, everyone is waiting to taste it!" ”

Chef Zheng sighed and said, "Let's go and choose the ingredients." As he spoke, he strode out of the back door of the small kitchen and came to the ingredients section of the back kitchen.

Luo Xiang'er couldn't help but be stunned, she was generous! Rows of neat shelves are lined with all kinds of vegetables, melons and fruits. Further back, there is the meat section, where the shelves are stocked with pigs, cows, sheep, chickens, ducks, etc., which have been slaughtered and cleaned. On either side are iron cages for living creatures. Walking through the area, she was amazed by two large pools, each divided into dozens of portions, stocked with different fish, shrimp, shellfish and other aquatic products. It's just that one big pool is freshwater, and the other is seawater.

Chef Zheng suppressed his excitement and said, "You choose the ingredients first." ”

Luo Xiang'er smiled: "Come together." With that, he neatly picked up the long pole net that stood next to the pool and walked towards the pool. Chef Cheng, of course, is not far behind.

"Oops! You two have to choose big fish, otherwise how can so many people taste it! Vice President Liu opened his voice and shouted.

Luo Xiang'er smiled, these foodies! She quickly walked to the water grid where the herring was, swept over the more than a dozen herring fish in it with her eyes, picked up the net pocket in her hand, and accurately netted a five-pound herring fish she fancied, and with a flick of her wrist, the net pocket was wrapped around the net basket three times, and the herring that was trying to jump and escape back into the water was completely trapped in it.

Chef Zheng's eyes lit up as he watched Luo Xiang'er's movements. Before, just listening to this little girl's taste was convincing, but now looking at this action, I can't help but look forward to it. He quickly picked a fish and headed to the kitchenette.

Entering the kitchen, Chef Zheng found Luo Xianger holding a net pocket in her right hand and a small basin in her left hand, which contained two winter bamboo shoots and a handful of shiitake mushrooms that she had brought back from the vegetable section.

Luo Xianger put the small basin on the operating table, took the herring out of the net pocket, picked up the kitchen knife on the board with her left hand, and knocked the back of the knife to the head of the fish, and the herring suddenly stopped.

Without a pause, she scraped the scales and removed the belly, then cut off the head of the herring from the outside of the pectoral fin, and the tail from the inside of the caudal fin by 5 centimeters. The head and neck of the fish are then chopped from behind the gills of the fish, and the head of the fish is chopped into long pieces about 13 mm wide with a vertical knife. The neck meat is chopped into pieces, then the head of the fish is spread on the plate, and the tail is chopped from the tail fin, 5 pieces of each are chopped, and placed on the tail in order. Take another 3 cm in the middle and chop it in the middle of the fish tail. Such a complicated process, under Luo Xiang'er's flowing movements, was completed in just a few breaths.

Zheng Xiaowei, who was helping to clean the winter bamboo shoots and shiitake mushrooms on the side, had bright eyes, and Luo Xiang'er was not afraid that he would steal the teacher next to him, no matter how clearly he could see it, the knife work, fire, and techniques could not be learned!

Luo Xiang'er cut the winter bamboo shoots into hob pieces, and placed the mushrooms, green onions, and ginger pieces on the bamboo grate she took out of the storage bracelet. Put the pot on the fire, put in the oil, put the head and tail in, fry the yellow on both sides, and the skin is down into the bamboo grate. Add the big oil and the head soup, add the ingredients, put the laid bamboo grate in, grill it with a fire, and collect the juice on a simmer. When the juice is thick and the fish is red and bright, put it into a steak plate and pour the juice on top.

Chef Cheng's fish has also been plated. Two dishes were laid out on the table that had just been moved into the kitchenette.

Chef Zheng looked at the crowd who were about to move, and suddenly shouted: "Don't move, I'll taste it first." After speaking, he took out a pair of silver chopsticks from the storage ring, and very solemnly picked up a piece of fried herring made by Luo Xiang'er, and put it in his mouth. Savored it carefully, then picked up a piece of fish head and said, "Xiaowei, you can taste it." ”