A mist suddenly burst out of the wok, followed by a burst of fragrant flowers.

Li Gengxin was carrying the jar of Huadiao wine in his hand, and after the corners of his mouth were slightly upturned, he put down the small wine jar in his hand and turned around and grabbed the chopped sauerkraut shreds, and all the sauerkraut fell into the pot in a flash.

The dark wok danced, Li Gengxin pinched the wok with one hand and the spoon with the other, and the wisps of sauerkraut had already blended together with wild peppers, two wattles, pickled peppers and other base ingredients at this time, dancing in one place!

"17° Orange!" Li Gengxin suddenly shouted loudly.

The head chef hurriedly put two bottles of Nongfu Spring 17° Orange Mineral Water, which had been unscrewed, next to Li Gengxin.

After glancing at the mineral water beside him, Li Gengxin grabbed the bottle and poured all the handfuls of mineral water into the pot, slightly estimated the amount of water in the pot and shook his head. Then he grabbed another bottle of Nongfu Spring and poured half a bottle of mineral water.

Seeing that the bottle and a half of mineral water had reached two-thirds of the wok, Li Gengxin stopped and continued to pour water into the pot.

In the distance of the kitchen, a pair of hot eyes stared at Li Gengxin at the same time, and muttered quietly: "Master......"

"Don't talk! Look! ”

"Master......" The owner of the eyes called timidly in a whisper.

"What?" The voice of response was tinged with impatience.

"Why does Chef Li use such high-end mineral water? Could it be that this water also plays an unusual role in the dish? ”

"Uh...... Haven't you heard that Nongfu Spring does not produce water, but is just a porter of nature? The King of Chefs is using the power of nature to interpret this dish! Try to bring the dishes back to their natural roots! ”

"Puff ......" The cute girl who was standing not far away suddenly laughed.

At the same time, the pair of masters turned their attention to the cute girl, although the beauty is not easy to make people rub the fire, the cute girl is even less likely to cause hatred.

But a laugh at this moment is indeed too abrupt and too exciting.

The corner of the cute girl's eyes naturally found that the pair of masters were looking at themselves angrily.

Holding back a smile, the cute girl said as if talking to herself: "I remember the last time I went to Nongfu Spring to advertise. Their general manager introduced 17° Orange as a mineral water. At that time, people compared the mineral water of Nongfu Spring to an orange with thin skin. The oranges that call themselves Nongfu Spring are full of flesh. It's hydrated, sweet, delicious, and sour.

All those who eat Nongfu Spring oranges, and then eat other oranges, will feel that all the oranges are not the taste in their memory.

It is precisely because of this that Nongfu Spring gave its mineral water the name of 17° orange. The average sweet-acid ratio of Italian oranges is about 17°. The so-called sugar-acid ratio also refers to the ratio of soluble solids to acidity in the fruit. ”

Although the cute girl was talking to herself, her eyes never left Li Gengxin for even a moment.

And when she was saying this ((17))° orange. Li Gengxin slowly lowered the fish slices in the stainless steel basin into the pot in turn between the boiling soup.

Delicate movements, gentle techniques. Everything seems to indicate that every slice of fish that Li Gengxin cares for with great care seems to bring people an unusual culinary experience.

And the water that makes this soup contains the power of nature......

Of course, Li Gengxin didn't know that many people were wondering why they were using Nongfu Spring's 17° orange mineral water at this time.

If Li Gengxin knew that at this time, someone had already explained this Nongfu Spring as a force of nature, or what sugar-acid ratio the cute girl said.

Li Gengxin may squirt two sips, and secretly slander in his heart: Isn't this a TV station recording a program? Isn't this someone paying 200,000 for a seat? How can you be worthy of the audience without ordering good things, the right 200,000 for yours?

Besides. There is a popular saying in the capital. That is to pretend to be forced, and you must install a full set of ......

I watched as the snow-white fish gradually floated in the soup. Li Gengxin held the spoon against the edge of the pot and gently pushed the soup, so that the soup could rotate in the wok, so that the fish would not sink to the bottom of the pot and cause uneven heating.

At the same time, Li Gengxin also paid great attention to the edge of the hand spoon as much as possible not to contact with the fish! As if he was afraid that the fish would be crushed by his own hand.

Looking at the boiling soup, Li Gengxin gently adjusted the size and strength of the flame. After calming the boiling soup a little, pinch a pinch of white sugar and gently pour it into the wok.

The inland river fish will have an earthy taste, and the fish in the sea will have a somewhat fishy smell.

Although the texture and taste of saltwater fish are more than one level higher than that of fish in the river, some details are there. It's up to you to deal with it or ignore it. And Li Gengxin undoubtedly chose to deal with it!

Leaned over and sniffed the mist wafting from the wok.

Then Li Gengxin pondered for a moment, then picked up the white pepper jar and lightly sprinkled it in the soup......

As the soup gradually turns white. Li Gengxin turned around and shouted at the chefs behind him: "The steam pot is all out!" ”

"Okay!"

"The steam pot is out of the cage!"

"It's time to serve. Hello everyone! ”

With a shout, Li Gengxin threw the freshly fried enoki mushroom into the soup.

Just after a moment of silence. Li Gengxin picked up the wok and poured all the things left in it into a white porcelain soup basin.

Turn around and brush the pot on the fire, scoop some fresh oil and pour it into the pan. Li Gengxin threw the dried chili peppers of Erjingtiao that had not all gone into the pot just now into the oil pot at the same time. I also pinched a few emerald green flower peppers and put them in the pot.

The fragrance seems to pop out wantonly in an instant. And Li Gengxin turned around and put the pickled pepper and white garlic slices that had just been prepared into the pot at the same time.

In the blink of an eye, the ingredients were stir-fried to bring out their aroma, and the oil turned red.

Turning around and looking behind him, Li Gengxin saw that several chefs were evenly dividing sauerkraut, fish meat, and fish soup into many small steam pots.

"Oil!" Li Gengxin shouted at everyone. The hand spoon rotates and scoops all the red oil into the spoon.

呲呲......

Zizi ......

Squeak squeak......

Bursts of fragrant scent and faintly rising heat spread in seconds.

Click, click, click......

A sound of the collision of steam pot ceramics and ceramics came. Li Gengxin watched the chefs drop the lid of the steaming pot chicken, and was about to turn around to clean the pot. But I don't know why, Li Gengxin suddenly turned around and looked back at the camera in the distance!

This subconscious movement of turning his head is forever frozen in the storage device of the camera.

For many years to come, this image became the most handsome of Lee's photos! (To be continued.) )