In the kitchen, the flames rise, the noisy sound is constantly heard, and under the noisy atmosphere, the master on the wok salvages the raw materials and makes them into semi-finished products before the wedding dishes are served. Pen? Interesting? Pavilion wWw. ｂiquge。 ｉｎfo

The position of the No. 7 wok, Wang Ming lowered his head and pondered, as if the noisy sounds around him had been eliminated, and various forms of flowers in full bloom appeared in his mind, birds spread their wings and soared, and various forms of character statues, constantly emerging, and finally fixed on a delicate rose, at the same time, his right index finger was as if he was copying, constantly sketching and depicting, as if he was painting the roses displayed in his mind.

"Hey, you're here, didn't you sleep well last night?"

While Wang Ming was pondering, Zhong Ge's voice rang out, and the conditioning table in front of him made a slight knocking sound, which made Wang Ming, who was in a state of contemplation, gradually come back to his senses, shook his head, and slowly stood up.

"It's okay, what's the dish? Take it. ”

Wang Ming chuckled, turned around and turned around when the wok was on fire, accompanied by the flames, a wave of heat also came to his face, and then, after quickly cleaning the wok, he turned around and looked at the raw materials behind him, and some water was added to the pot to start heating.

"Water Explosion Gui Fish."

Wang Ming muttered softly, this kind of modeling dish has high requirements for knife skills and wok, and because it is a handmade dish, the price is slightly more expensive than the rest of the methods, and few people generally order it, so it is a relatively unpopular dish.

Eyes swept over the surrounding several woks, all preparing for the meal, Wang Ming groaned slightly, put the rape split in two into the pot, added a little bottom salt and cooking oil, and then turned around and grabbed the changed Guiyu.

This is an innovative dish, the main ingredient of osmanthus fish, select a pound of six taels of osmanthus fish, at this time the osmanthus fish is the meat is tender and tender, the osmanthus fish is cleaned up, from the tail will be the upper and lower layers of fish meat slices, after the fish bone at the belly sac is removed, the oblique knife in the opposite direction is changed to a large piece of about three millimeters thick, and then cut vertically from the middle again, so that a large piece is evenly divided into two pieces, the fish skin is connected together, and then, put it into clean water to rinse and soak, so that the impurities in it are initially removed, and the fish is taken out for later use.

Add salt, chicken essence, carrot slices and parsley leaves to the small pot, put in the changed knife of the cinnamon fish, stir evenly and marinate, and these processes have already been preliminarily marinated when Zhong Ge has just taken it from the cooking table.

The water in the pot began to boil, Wang Ming salvaged the rape, the rape blanched by water and oil, green, with the light of oil stains, the clear water in the pot, added a small amount of pepper, green onion ginger and fish sauce again, Wang Ming turned down the flame, turned around and picked up the pickled osmanthus fish, grabbed the head with his left hand, and the right hand was to stick the two pieces of fish tail that were divided together, and the part of the flower knife was facing down, and put it into boiling water for stewing.

As the water temperature in the pot rises, the snow-white fish meat begins to curl slightly, floating and sinking, the original knife rushed down the side, the fish meat begins to curl up to the top after rolling, and in the end, the whole osmanthus fish slowly floats and sinks, and the fish meat after rolling, also completely appears above the line of sight.

Carefully salvaged it, looking at the rape behind him has been paved a circle, Wang Ming poured the mature osmanthus fish into the plate, at a glance, the head of the osmanthus fish was slightly raised, the mouth was open, and the part behind him was full of snow-white curly fatty and tender fish fillets, with the heat rising, a fresh smell gradually spread, the fish plate was around, a circle of turquoise rape heads were placed neatly outward, like the stars and the moon, and the osmanthus that exuded a fresh fragrance was surrounded in the center.

Zhong Ge quickly sprinkled the colorful silk on top of the snow-white fish, and the fish soup in Wang Ming's pot was also slightly whitish, which he carefully salvaged and poured into it along the edge of the plate, while keeping warm, it also made the osmanthus fish feel like playing in the water.

The pot was quickly cleaned, and then, a little base oil was injected, and when the oil temperature was heated to eighty percent, there was a faint green smoke spreading, and it was carefully poured on the multicolored silk with a spoon.

Wang Ming was carrying out the final steps here, and Zhong Ge was not idle, two small flavor dishes were put into the steamed fish soy sauce and millet pepper prepared by him, and then placed on the tray together with the fish dishes.

Rape green surrounding, osmanthus fish up to the sky open mouth, behind the meat is tender and snow-white, with the bursts of heat rising, the fresh and fragrant taste continues to surround the tip of people's nose, stimulating people's taste buds.

Wang Ming nodded, he would be very serious about every dish he made in his hand, looking at the water fried cinnamon fish that was picked up by Zhong Ge on the side, Wang Ming took a light breath, and then his eyes fell on the cooking table.

Zhong Ge returned quickly, and the dishes on the cooking table were also taken over by him one by one, the starching and the paste, and when he was busy, the movements in Wang Ming's hands also became sharp.

The flames rose, whining, the temperature in the kitchen slowly rose, and as there were more and more dishes on the cooking table, the head chef Li Long also put down the magazine in his hand, and when his eyes swept over a few people, a smile appeared on the corner of his mouth, and then, he also opened the fire and joined the ranks of cooking.

After a short period of busyness, the dishes in the kitchen have become fewer, because of the wedding banquet, many large tables are occupied, and therefore, even if there are diners, they can only wait helplessly, and some guests who are in a hurry choose another restaurant for consumption.

The small hall was full of festivities, colorful balloons fluttered gently, the host stood on the stage of the wedding banquet hall, whispering something, and everyone in the audience broke out into laughter from time to time.

Wang Ming retracted his gaze and raised his eyes to look at the time, generally this kind of wedding banquet, when the ceremony and other complicated procedures are over, the time for opening the table will almost drag on until about half past twelve at noon, and the current time is less than twelve o'clock.

There were no dishes on the cooking table, and everyone rested, silently waiting for the time to serve the dishes, and also dealing with a few small dishes from time to time.

Purple heart radish, also known as the beauty of the heart, the skin is emerald green, the inside is a faint purple red, is the most commonly used raw material for carving flowers and a vegetable nature.

Wang Ming came slowly, with a hint of expectation on his face, and sat down at the bottom of the No. 7 wok-cooking table, and then, taking out the flat knife from the carving knife, the appearance of various flowers blooming flashed in his mind, and then, he lowered his head, and the sharp flat knife in his hand quickly removed the beautiful skin in his heart, revealing the purple-red fleshy layer in it.

The flat knife in the hand skillfully turned, just a few knives, the shape of the flower blank was cut out first, this carving flowers, divided into two techniques, one is through eye measurement, the outer layer of the radish is divided into six pieces, and then with a flat knife down to slice out a thin slice, the bottom is connected, after the six petals are pieced, according to the shape of the flower they want to carve for repair, after that, then use a scimitar to remove the excess part, after the piece is round, select the position between the two petals of the outer layer, and then cut out the blank again, as concoctedThis method is suitable for beginners, and because it takes some time to do it, it is only a small percentage of novices who can carve it this way.

On the other hand, there is no need to cut out the embryo, after the surface treatment of the raw material is smooth, the petals are drawn directly from the periphery with a scimitar, and then the excess raw materials are peeled out from the inside with the blade, which is suitable for carvers who already have some experience and basic skills in carving, and the finished product will be more beautiful and natural.

Wang Ming's palm turned, looking at the purple-red heart beauty in his left hand, he groaned slightly, the flat knife in his hand slowly poked out, and in the heart beauty slowly turned, six petals like a rose were drawn out by him from the surface of the radish, and then, without the slightest stop, the flat knife in his hand was slightly tilted, the blade was facing inward, the index finger was against the blade, and in the slight shaking of the wrist, a rose petal as thin as a cicada's wings appeared in his sight.

"There's a door."

On the other side of the cooking table, Zhong Ge, who had been paying attention to Wang Ming's actions, said silently in his heart, his eyes were fixed on the beauty in Wang Ming's hand, a trace of expectation appeared on his face, looking at the movements in Wang Ming's hand was quite skillful, he never thought that this guy actually had research on carving in addition to wok.

A rose petal was formed, Wang Ming's speed was also slightly faster, and in the movement of his wrist, the second piece was also slowly carved out by him, and then, the third, the fourth, the fifth, until... The sixth rose petal was processed by the straight knife in his hand, Zhong Ge's eyes were suspicious, and with his gaze, the flat knife in Wang Ming's hand was raised, the tip of the knife was downward, and after gently turning it from the inside, the petal-shaped carving was carried out again.

Gradually, the movements in Wang Ming's hands are getting faster and faster, more and more stable, in his eyes, it seems that the beauty of the heart in front of him is infinitely magnified, and the straight knife in his hand is like becoming a rather handy No. 2 mulberry knife, at the same time, the various points of the continuation of the three-way knife method appeared in Wang Ming's mind one by one, making his wrist holding the knife slightly on one side, the blade that was originally facing upward, in the blink of an eye, the blade was facing downward, and he grabbed it, without the slightest hesitation, when the knife fell, with the sound of the brush gently crossed, A rose petal as thin as a cicada's wings was born.

"This? , how can you still carve like this, holding a knife... There is no one else who holds a knife in this way, right? But this guy is really weird, he can carve it out with this way of holding a knife, and this thickness is not worse than when he held the knife before. ”

In Zhong Ge's surprise, the movements in Wang Ming's hand were even faster, and in the middle of the small straight knife grip, with a few sounds of brushing, a beautiful, purple-red rose petal quietly appeared in his hand.

"I see." (To be continued.) )