Not to mention that most people plan to watch Li Feng lively at this time, it is useless for Hu Lei to be in a hurry outside, and he regrets a little in his heart why he forgot to say, damn it, dusk barrier. If this is known to grandpa, it is not bad to smoke yourself, if you know it to the old man of your own family, Hu Lei can imagine how his father regulates himself Land Rover Don't count on it, you must know that the old man of the Dahezhai brand can see that it is more important than life. Hu Lei, I can only pray that Li Feng is serious, and I can only believe that the intermediate chef that Li Feng said, even if he is not recognized by everyone, the intermediate chef does not disgrace the name of Dahezhai.

"Rebuild, Yali, when did you two become interested in cooking?" Che Tianhao walked over with a smile, the matter was discussed, and a group of people planned to come out to see the master's performance, as soon as Che Jianzheng and the others arrived, the onlookers couldn't help but give up their position.

"Uncle, look at the person next to the master." Zhao Yali's eyes were full of anger, which made Che Tianhao curious, and then looked at the person next to the master, so familiar, it seemed that he had seen it. "Have I seen this person, he is old, his memory is not good, rebuild, do you know?" "Dad, this is Li Feng, who came to Shacheng last year." Che Tianhao clapped his hands, but no. "Really, I remember that my ten-fruit plate was given by this kid, hehe, I didn't expect his cooking skills to be so good."

"Dad, you misunderstood, I think this time Li Feng may be the first time to come, I don't understand the rules here, and I am reckless." Che Rebuilding is still a little worried, after all, Li Feng is a good friend, as for Zhao Yali's anger, Che Rebuild understands it in his heart, but this person wants Li Feng to make a fuss.

"No, you don't know Li Feng, it's not reckless, I remember the last time I showed it to you, fish bones and chicken bones, do you remember?" Che Tianhao said lightly, looking at Li Feng with bright eyes, and a faint smile on the corner of his mouth.

"Chicken bones, fish bones, I remember you said that Li Feng eats, and he struggles with some guidelines for dealing with people, not revealing or publicizing, and there is a fire hidden in his heart when he is restrained. Could it be that he is really good at cooking, and he is a master of art and bold. Che Zhengzheng has some understanding of Li Feng, and he will look at Li Feng again, and his eyes have changed.

"Uncle, how is it possible, I have a copy of this person's information, I haven't heard that he can cook, and even if he can, he can't cook instant noodles." Zhao Yali's information is a little behind, this is still the information before Li Feng went to the capital, Zhao Yali didn't believe what the two little girls in the capital said, in her heart Li Feng is just a powerful farmer who grows vegetables and fish, but when it comes to cooking, Zhao Yali pouted, this is not a day or two days of practice. How many people here have been practicing since childhood, and it has been the same for decades.

Li Feng was not careless at this time, but let himself relax, while looking at the knives on the table, he picked them up and tried them at will, and picked a kitchen knife to take advantage of, and pulled a knife flower, which can still be used. Li Feng's careless actions naturally aroused the contempt of many people, but Xu Moquan didn't say anything, and still stood aside with a smile and continued to make his own soup. Hunan cuisine is mostly fried, and some people once asked, "Why is it not very dry when fried, but can maintain the original taste and umami of the food?" Even many foreign masters are full of doubts, but Li Feng heard Song Jiang say a secret of cooking-hanging soup.

Experienced Hunan cuisine chefs will cook the soup stock in advance to enhance the freshness of the soup before stir-frying, which is called "hanging soup". Different broths made with chicken, beef, fresh fish or meat bones can bring out different flavors. Li Feng heard that he prepared the hanging soup for the master, and used nearly fifty catties of beef bones and various spices to boil it for a day and a night, and finally a small pot of soup stock was set aside.

The master asked Li Feng to help cut this dish, which is a representative of traditional Hunan cuisine, not only has a long taste, but also represents the strength of Hunan kitchen. In the hands of a true master, the rough beef shutters become as thin as a hair, and the entrance is even more tangy, crisp and tender. At this time, a group of people looked at Li Feng, just waiting for Li Feng to make a fool of himself, this kind of knife work requires at least a senior knife master to achieve, if you want to cut out to the point that the master is satisfied, at this time, the entire second floor, there are only a handful.

At this time, Hu Lei saw that Niu Baiye was speechless, this is the master of Hunan cuisine in front of him, Niu Baiye is not only as thin as a hair, but also even without breaking, how high the requirements for knife work, no one is clear, and now I know that the master wants to make this dish. A few people around the master who were ready to give the master a hand, at this time, there was a little more luck in their eyes, fortunately there was a stunned Qing, otherwise a few people might be embarrassed to go up.

At this time, no one was envious and jealous of Li Feng, mostly sympathy, ridicule, you want to come out, now it's okay, let's see, what do you do. Many people who feel that the master is the master can be a little polite to people who don't understand the rules, you look at such a problem, there are only a handful of solutions here, Che Tianhao and Che Zhengzheng frowned slightly, and their hair was shuttered, how could it be this dish Ah Campus Merry Student 4. A hint of schadenfreude flashed in Zhao Yali's eyes, this makes you proud, look at how embarrassed you are, and dare to stay in Shacheng.

Li Feng chose a knife and weighed the cow shutters in his hand, thinking that if he compared Chinese and Western food from the knife work alone, the Western chef would bow down to the Chinese chef's amazing knife work. In the major cuisines, the knife work of Hunan cuisine is the most exquisite, just one of the four major knife methods of Hunan cuisine, the straight knife method, there are straight cutting, pushing cutting, pulling cutting, sawing, side cutting, hob cutting, etc., no wonder foreigners are dazzled. And what shape the main ingredient is, the ingredient must be cut into whatever shape. For example, a spicy chicken has a variety of accessories, and if the chicken is one centimeter square, all the accessories must also be cut so large. Another example is peeling the whole chicken, which can only be done by Hunan cuisine in Chinese cuisine. In Western food, more attention is paid to the arrangement, but most of the meat is made in a whole piece, and then cut it during the meal.

The chicken neck opens a less than two inch opening, peels off the chicken skin completely, and then fills it with water, the whole chicken does not leak, this is the scene of Master Wang Moquan once performed on CCTV "whole chicken skinning", seeing the current situation of the national Hunan kitchen knife worker, he frankly said that the traditional Hunan kitchen knife work is fine, pay attention to the Ding, Tuo, Silk, Slice, Block, Strip, Rice, Mushroom, End, Flower Basic Ten kinds of knife work, the combination changes to dozens of kinds, and there is no cutting method of circle and tube. Knife innovation is a good thing, but if it is flooded and there is only monotonous this kind of knife work everywhere, it is not innovation but laziness, and the essence of the basic skills of Hunan cuisine is lost.

Li Feng's face became serious, Li Feng is not stupid, it doesn't matter if he is embarrassed by himself at such a big gathering, if he loses face to Song Jiang and Hu Pengjiang. Li Feng's sin was too great, even Li Feng, who had some confidence in his knife work, couldn't help but face it squarely, holding the knife in his hand and the knife in his eyes. In my heart, I kept in mind the three tricks of using the knife to know the wrist, the tip of the knife, and the prepared cow shutters were processed, and the thickness was less than half a centimeter. Li Feng placed it on the board, gently covered it with his left palm, held his breath and concentrated, at this time Li Feng's mood slowly relaxed, but he had to be relaxed and concentrated, otherwise his body was too tight when using the knife and it was easy to make a mistake. Outsiders saw that Li Feng was very casual and began to cut it, Li Feng's knife was not fast, it was very slow, everyone felt that maybe this person was afraid.

Many people showed a smile in their eyes and whispered. "Look at this person, it's so slow and embarrassed to go up, it's better than me, I don't know whose chef it is, it's really embarrassing." Another young man nodded and said. "Alas, there is no grandstanding clown in any line now, this person wants to be famous and crazy, maybe he won't see him in the future."

A girl on the side frowned, these people are really, at least they have courage. "You people, really, why don't you go up by yourself if you have the ability to talk nonsense, try, I think you are not as good as him."

"Who are you, we have self-knowledge, unlike some people who know that they are embarrassed and still show up." "That's it, forget about losing your own people, and the face of your family will be lost." The girl is not good, but this will be speechless, and Li Feng is too slow and leisurely to be a vegetable cutter. Hu Lei finally squeezed in and heard a few people say this, where are they still willing.

"Who do you say is embarrassing, you are not ashamed, let me tell you that my little uncle can participate in the Chinese World Cooking Competition, intermediate chef, do you have it? Shame on you, you're not worthy. Although Hu Lei was worried, he thought about his grandfather and said, this little uncle is Master Song's apprentice, recommended by the master, how can it be bad, this must be a little tired just now, and he will definitely be able to exert his real strength after a while.

"Hahahaha, it's still Uncle Xiaoshi, it's also a Chinese World Series, it's so funny, I'll see it held at your house, haha, intermediate chef, do you say anyone believes it?" The young people who will be watching will all laugh, this person is too nonsense, now he is less than thirty years old intermediate chef, I know that there are only three, these are all disciples of various masters, these people are stars in the chef world, who doesn't know, this one in front of me, haha It's not good, I've never seen such a bad intermediate chef.

"I believe it." The girl said just now, when the girl just entered the door, she heard Li Feng say that the big bear mouth loves to eat and laugh at the girl. "Thank you, don't talk nonsense if you don't know, my little uncle will make a while to see you still laughing." Hu Lei was stunned when he said that, Li Feng cut even slower at this time. Everyone laughed, pointing at Hu Lei, who was blushing and thick-necked, and laughed unscrupulously.

The girl will blush a little, Li Feng cut too slowly, a little suspicious, is he wrong?

I saw Li Feng's arm driven, the tip of the wrist knife did not shake, and he walked lightly under the palm of his left hand, but Niu Baiye seemed to have not moved. But after a while, Li Feng stopped, wiped his sweat with a sweat towel tied to his wrist, and put the knife aside with a smile and said. "Master, can you see if you can use it?"

"Hahaha, this person is so interesting, you see that this person has been cut for a long time, and he hasn't moved at all, and he asked the master if he can use it. I've never seen such a shameless person. "yes." "Yes, this is still a whole piece of beef shutters, how to use it."

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