In the kitchen, everyone's eyes looked at Wang Ming at the tail pier, with a strong look of surprise in his eyes, and such a terrifying speed made the rest of the chefs in the kitchen secretly smack their tongues. Pen "Fun" Pavilion www.biquge.info

Wang Ming's mind was calm, the serious look on his face was extremely rich, as his hand rose and fell, his wrist pushed flexibly and quickly, with such an efficient operation, there were forty or fifty catties of beef, Wang Ming only took less than ten minutes, and all the cuts were completely completed.

After moving his slightly sore wrist, Wang Ming flipped his palm and put the kitchen knife on the pier, then raised his head, and saw that everyone's eyes were staring, Wang Ming smiled a little embarrassedly, and then, after wiping his hands, he walked towards the position of his wok.

", your sword skills are getting more and more terrifying, the speed is so fast, how can you practice it..."

Watching Wang Ming coming, Zhong Ge's eyes looked at Wang Ming, and there was still a trace of sluggishness on his face, even if he had known Wang Ming for so long, he had only seen it once from afar, and that time, because of the presence of Lao Chuan Lu Taidou Wei Tianxiang, most of them were lying on the side of the dish and looking inside, but they didn't see it with their own eyes, they just heard the sound of admiration inside, and the sound of the knife and the pier surface constantly contacting, but this time, they really saw Wang Ming's terrifying speed.

"I thought that my sword skills were already good, but compared to you as a pervert, I guess I can't even reach the level of entry."

The three fat faces showed a wry smile, and they also said to Wang Ming, as the voices of the two fell, most of the people in the kitchen also laughed, but looking at Wang Ming's gaze, but with a strong admiration.

"Practice hard, and you two will be able to do the same in the future."

Wang Ming patted the shoulders of the two, and then Lao Cheng said in his mouth, as his voice fell, Sanpang and Zhong Ge couldn't help but roll their eyes.

"You really think everyone is a pervert like you."

Zhong Ge said angrily, and the three fats on the side also nodded again and again, and the two sang and harmonized in embarrassment, which made Wang Ming shake his head helplessly.

Boredom swept over the people in the kitchen, half an hour had passed since the time to work, and the people in the kitchen were basically all there, Wang Ming's eyes swept over the post of the master Li Long, but it was empty.

According to common sense, the past few months that Wang Ming has been in Yufulou are similar to the phenomenon that the chef can't go after work, which seems to... It's the first time it's happened.

"What's wrong?"

Wang Ming groaned in his heart, and then, he took out his mobile phone, and was just about to press the phone...

"Wang Ming, come out for a while."

At the mouth of the food, Li Mei's voice sounded, and then, one by one, his eyes looked at the location of the mouth, and when he laughed in a low voice, Wang Ming frowned slightly, and then walked slowly outside the kitchen.

"Master Li may have something at home, I can't come today, that, Manager Zhao asked me to tell you, help take care of the kitchen, don't fight, and then, in terms of dishes, if you have time, you will check it."

At the junction of the hall and the kitchen, Li Mei's narrow eyes looked at Wang Ming, and said softly, as his voice fell, Wang Ming also nodded, and then looked at Li Mei in front of him, and after a moment of silence, he asked, "Does Sister Mei know what's going on?" ”

Wang Ming's voice fell, Li Mei also shook her head, and when her narrow eyes looked at it, Wang Ming also smiled, and then nodded.

"Okay, Sister Mei, I know, the kitchen piece, just hand it over to me today, if it's okay, I'll go in and prepare it now."

Wang Ming said with a smile, and as his voice fell, Li Mei also nodded.

"Go ahead."

Li Mei said softly, as her voice fell, Wang Ming smiled, and then, when his eyes were withdrawn from Li Mei, he saw that there were already diners ordering in the hall, and turned to the kitchen.

Entering the kitchen, Wang Ming took a deep breath, for the work of various positions, in fact, under the long-term advice of the master Li Long, the people in all positions still stick to their duties, and the only thing he has to do is to ensure the quality of the six wok dishes.

For Wang Ming's arrangement, the little chef also ran upside down, he is able to go to the pier to help, the first is easier, and the second is to be able to practice by the way, killing two birds with one stone, the little chef is naturally very happy, and for what Wang Ming said, some people have regarded it as the best candidate for Li Long, and naturally there is no objection at all.

After everything was arranged, in order to be able to successfully complete the task of dish supervision, Wang Ming also chose the wok closest to the food port, and this position, generally speaking, only the head chef is qualified to use it.

In the face of Wang Ming's actions, several wok masters in the kitchen did not feel that there was anything wrong, whether it was craftsmanship or character, they were not bad in their impressions, and if there was a person in the kitchen who stood up now and could completely replace Li Long's position, Wang Ming would be the only choice.

After cleaning up the hygiene of the No. 1 wok, looking at the dishes on the cooking table behind him, Wang Ming put the wok on the fire, poured some water, and then turned to look at the side dishes that Zhong Ge began to starch.

"Pump flounder body, lily beef, garlic boneless chicken."

Wang Ming muttered in a low voice, looked at the three dishes in front of him, groaned slightly, added a little edible salt, shallots, ginger slices and sea rice to the water in the wok, after boiling the water, the flame was reduced, and the flounder body with a flower knife was gently put into it, covered with a lid, and simmered over low heat.

In a small bowl, add rice vinegar, Donggu Yipinxian, a small amount of fish sauce, steamed fish soy sauce, stir well, add celery hearts and a small amount of millet spicy, put it in the steamer, steam it for three minutes on high heat, take it out, and put it aside for later use.

At this moment, with the passage of about eight minutes, Wang Ming opened the lid of the pot, and the soup in it had turned a little white, and after nodding, Wang Ming took out the iron chopsticks and gently pierced the flesh of the flounder, which removed the wok from the flame, carefully salvaged it with a colander, and put it into a special special-shaped dish, after that, the original soup in the pot was also poured by him two spoonfuls into the fish body.

The wok was washed clean, quickly injected with base oil, and after taking out the celery heart in the small bowl, a little hot cooking oil was poured in, and on the fish body, Zhong Ge had already put on the colorful silk, and with the sound of hot oil snorting, all of a sudden, a fresh smell with the peculiar smell of fish quickly spread.

The wok was on the fire, and the cooking oil was added again to heat, Wang Ming turned around, looked at the body of the flounder on the white soup in the special-shaped fish dish, smelled the burst of fresh fragrance, nodded, put clean chopsticks into the whole juice and dipped it, put it on the tip of his tongue and gently taste the taste.

The fresh aroma has a faint vegetable flavor, and the aftertaste is a little spicy, which is mixed together to form a salty, fresh, sour and spicy mixture, which makes people can't help but have a big appetite.

While the oil in the pot was still heating, Wang Ming took the chicken with the bones removed, added a small amount of cooking wine, edible salt, and spicy soy sauce, quickly grasped it, and then added an appropriate amount of starch through Zhong Ge, and after stirring evenly, Wang Ming turned around and put the chicken marinated in garlic water into the pot piece by piece.

The size of the red date chicken into the pot, through the invasion of the hot oil in the pot, accompanied by the boiling of oil flowers, constantly quietly floated from the pot on the oil surface, after the boneless chicken, Wang Ming quickly washed his hands, and then, the boneless chicken in the pot was salvaged out, poured in the oil Guzi, turned around and took the marinated beef tenderloin in his hand, and quickly oiled it.

The beef fillet into the pot, the iron chopsticks in Wang Ming's hand, accompanied by the uniform shaking of the wrist, quickly divided it, and then, as beef accessories such as lily snow peas and other vegetables into the colander spoon, into the pot soaked in oil, together with the beef salvage out, put aside to control the oil, after the oil in the pot is heated again, with a close eye to remove the impurities, pour it into the boneless chicken oil Guzi.

"Snort..."

Hot oil poured in, accompanied by a slight snorting sound, a faint garlic fragrance, gradually diffused, Wang Ming quickly brushed the pot, injected the bottom oil, added green onion and garlic rice to stir-fry, and then, put in an appropriate amount of oyster sauce, cooking wine, dark soy sauce, Donggu soy sauce, add a little sugar and pepper, monosodium glutamate to improve freshness, immediately inject a little water, quickly stir evenly in the pot, as the flame heats up, all the seasonings in the pot are decomposed, melted into one, bubbling with small bubbles.

The action in his hand did not stop, and after pouring all the beef and accessories that had been cleaned in the colander into the pot, Wang Ming turned over the pot, so that all the raw materials in it were blended with the juice, and then he grabbed some water starch, and after entering the pot, the bottom of the hand spoon quickly crushed and turned, and then after a little pepper oil was added, when the spoon was turned out of the pot, a faint fragrance of pepper oil wrapped around the tip of Wang Ming's nose.

The whole set of movements is natural and even, not at all procrastinating, and the rest of the wok masters who occasionally turn around to look at the side nodded secretly, Wang Ming quickly brushed the pot, looked at the seafood behind him, poured water into the pot, and then turned around.

Verdant snow peas, snow-white lilies, and slices of beef with a hint of ruddy in the pale yellow, after being wrapped in the sauce, spread a burst of fragrance and give people a strong appetite.

Turning around and adding a little edible salt to the pot, and then, pouring the conch that needed to be blanched, Wang Ming turned around and looked at the dishes that gradually increased on the cooking table, with a faint excitement in his eyes.

"Divide the labor, take all the dishes that need to be blanched, and bring them all first."

The thought in his mind turned, Wang Ming spoke, and said to Zhong Ge in front of him, as his voice fell, Zhong Ge also nodded, and when he turned around to choose the side dishes on the cooking table, from the position of the six fires, the lotus worker took the dishes in it, and quickly walked towards the food mouth, Wang Ming's eyes swept slightly, and then, his brows furrowed.

"Wait a minute..." )