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Feiyang Pavilion, in the back kitchen, accompanied by Ling Wufeng's voice, the somewhat gloomy gaze fell on Wang Ming, and the corners of his mouth lifted a trace of arc. Pen, fun, pavilion www. biquge。 info

Wang Ming, on the other hand, shrugged his shoulders indifferently, his dark eyes were also staring at Ling Wufeng, waiting for the rules he was going to talk about next, and Ling Wufeng chuckled again when he saw this.

"Since I said that I want to teach you home-cooked food, then today's competition is also very simple, compared to home-cooked food, there is no shortage of raw materials in this kitchen, you can choose by yourself, from cutting to cooking, you can complete it by yourself, regardless of the length of time, two dishes per person."

"There are a few regulars upstairs, who often taste private food here, and they have been a little tired lately, so they just let them make reviews, and after the dishes are made, they are directly transmitted to the second floor through the small elevator in the kitchen, so that no one will know who made these dishes, how about it?"

Ling Wufeng spoke again, and as his voice fell, Wang Ming also acquiesced, but in his heart, he nodded silently for Ling Wufeng's seemingly fair game, and in an instant, both of them turned around and stopped in front of the stainless steel kitchen shelf.

Wang Ming's gaze swept over the vegetable shelf, this Feiyang Pavilion is famous for its private dishes, and the management of raw materials for dishes is also quite strict, whether it is potatoes or pumpkins placed on it, or more difficult to preserve carob beans and oil and wheat vegetables, etc., all look quite fresh, even if it is the green onion and ginger as the head of the material, it also reveals a brightness, which makes Wang Ming's heart secretly praise, his gaze stays on the yam.

Yam as a raw material of dishes at the same time, also known as traditional Chinese medicine, has the effect of appetizing and strengthening the spleen, clearing the stomach and tonifying the kidney, in addition, regular consumption of yam, can also enhance the body's hematopoietic function and so on... There are many good things that are loved by diners.

After reaching out and picking up a section of yam, Wang Ming's eyes swept over the vegetable shelf again, and after the selection, he also selected another ingredient from the refrigerator on the side, and began to process the yam in his hand.

Because yam contains saponin and plant alkaloids, most people will have itching symptoms after touching the delicate skin, such as the arm, and therefore, after Wang Ming cleaned the dirt on the surface, he washed it again with edible vinegar to accelerate the dissolution of the saponin, thereby reducing the probability of itching to the skin.

Even after this treatment, when Wang Ming peeled the skin, he still used a small stream of water to continuously wash the mucous membrane on the surface of the yam, and after the treatment, he put it in the water on the side for soaking, and turned around to process other raw materials, and at the same time, Ling Wufeng had already started the processing of raw materials.

"Vinegar yam, three kinds of traditional explosions?"

Just when the two of them began to deal with the raw materials in their hands, the few people in the surrounding kitchens also began to surround them, they were not familiar with Wang Ming, but Ling Wufeng was obviously familiar here, and the identity of the latter's Crystal Palace wok-master was enough to make these chefs of private dishes face it.

Su Yahui and the others were also in the crowd, and when their eyes swept over Wang Ming's location with a sarcastic look, they touched a chef of the same age as Wang Ming in front of him without a trace, and seeing this, the chef turned around and nodded silently when he looked at the inquiring expression on Su Yahui's face.

"This time, I'm waiting for you to be slapped in the face, I don't know whether you are alive or dead, a bastard like Ling Wufeng, he is not absolutely sure, how can he accept your challenge?"

Su Yahui said secretly in his heart, the sarcastic expression on his face was even stronger, since he saw Wang Ming's chef grade certificate, although Ling Wufeng was disdainful, he still found someone to go to the food street assessment center, and after asking acquaintances, the contempt in his heart gradually receded, and for this kind of challenge, although he still thought that he would not lose to a little chef in Yufulou, but for the sake of insurance, he still had some hints to Su Yahui.

Thinking of this, Su Yahui's eyes swept over Li Long's location without a trace, and saw that the latter didn't pay attention to the meaning of this battle at all, and the sneer in his heart was even stronger.

Just as the chef guessed, the two dishes prepared by Wang Ming, the first course, vinegared yam, and the second dish are called chives fried three things, which are streamlined from the traditional old fried three, replaced with the ingredients of pork liver in it, and changed to green shrimp with shrimp threads, with green and white chives, cooked.

Wang Ming took out the yam from the clear water, because it was to be cut into the shape of diamond-shaped slices, so that after the yam was cooked, the finished dishes were also more beautiful in appearance, Wang Ming pondered for a moment, looked at the heavy No. 1 kitchen knife on the knife stand, groaned slightly, and still took out his exclusive No. 2 mulberry knife from the bag he carried.

The No. 2 mulberry knife in his hand, Wang Ming's expression was also a little focused, although the mucus on the surface of the yam has been disposed of, but there will still be a large amount of mucus in it, when his eyes swept over Ling Wufeng on the side, Wang Ming retracted his gaze expressionlessly, and in the slight grip of his palm, the No. 2 mulberry knife in his hand was extremely dexterous and quickly cut off the yam.

"Dangdang..."

Although he did not use the three-way knife technique, Wang Ming's speed was still extremely fast, accompanied by a slight and quick sound, and pieces of cloud-white diamond-shaped yam tablets, like cheerful elves, were quickly processed.

"Shhhh This little master doesn't look very old, but this knife work is very powerful. ”

A superb knife work, quickly attracted the attention of the vast majority of people, and for Wang Ming quite unfamiliar with several chefs, looked at Wang Ming's gaze again, with solemnity and surprise, in this regard, Wang Ming did not care at all, once into the state of work, Wang Ming almost all of his mind will be put into it.

After quickly making preparations, Wang Ming starched the meat slices, and after cleaning his hands, he casually walked to the position in front of the wok, and at the same time, Ling Wufeng's figure also appeared in the position of another wok.

The wok is on fire, accompanied by the roaring sound of the stove, the flame is rising, Wang Ming pours water into the pot, adds a little edible salt and white vinegar, puts the cut yam into it, and when he turns around, he chooses a clean small bowl and begins to mix the three seasonings of the chives and fried them.

The word explosive, to describe a fast, but also to describe a control of the heat, the time into the pot should not be too long, and therefore, the need for all the seasonings into a small bowl can greatly reduce the cooking time.

After adding a small amount of edible salt, chicken essence, sugar and pepper to the small bowl, Wang Ming used a hand spoon to add light soy sauce, cooking wine, and dark soy sauce again, and then, put in a small amount of water, and when the color was evenly mixed, the palm of his hand grabbed the seasoning jar of the starch.

"Huh?" (To be continued.) )