Back kitchen, voice recorder, cute girl.

"Giggle...... "The girl laughed a few times, and said a little naughtily with a small bag of red salted egg yolk in her hand: "I really didn't know that this was the ingredient you were going to use for Chef Li, but I was really curious just now, so I picked it up and wanted to take a look." ”

"Oh, yes." Li Gengxin also had a faint smile on his face at this time, I don't know if he really didn't care if others moved the ingredients he prepared, or because of this cute girl's smile, Li Gengxin's anger in his heart was gone.

The little chef next to him, who had just been slapped in the face, muttered to himself: "It's still a beautiful cute girl who takes advantage!" ”

Syllable......

The little chef turned around and looked at the person who was patting him. With a grievance on his face, he said, "Master, why are you beating me again?" ”

"What are you muttering! If Master Li hears it, hum! The voice was very low, but it was a little louder than the little chef's own muttering.

Li Gengxin squinted his eyes and glanced at the little chef and them, and secretly complained in his heart: "I'll take it, I seem to be so careful!" Of course, complaining and complaining, Li Gengxin himself didn't expect that his name would one day also have the effect of stopping crying.

"Whoa! Give it back to you. After the cute girl stuffed the bag of salted egg yolk in her hand into Li Gengxin's hand, she wanted to explain: "I'm just curious about what the salted egg yolk baked pumpkin is made of, and I didn't expect to make such a ......."

Li Gengxin pursed his lips slightly, but he didn't say anything more. After all, I'm still cooking and I don't have time to take care of too many things.

After gently pinching the salted egg yolk in his hand, he then opened the bag and deducted a few salted egg yolks from it and put them on the top of the vegetable pier.

The salted egg yolk was quickly crushed by Li Gengxin into a persimmon shape. Of course, all the chefs present knew that such a salted egg yolk could not cook dishes at all. watched Li Gengxin use a knife to slap all the salted egg yolks into powder like garlic. I didn't think it was that strange.

They are all chefs, and everyone naturally understands the basic principles. It's just that everyone in the back kitchen seems to want to see how Li Gengxin wants to match this salted egg yolk!

"Egg yolk?" The head chef frowned slightly, and saw that Li Gengxin had put the salted egg yolk and the egg yolk that he had just sucked out with the bottle in one place.

"Exquisite!"

"It turned out to be a separate fight!"

The head chef saw the mystery of this crab race, and of course, the chefs at the top of the queue next to him also saw the mystery here.

Of course, Li Gengxin still picked up the bowl in his own way, holding a few chopsticks in his hand and quickly beating the egg yolk in the bowl.

If it's just the egg yolk, it won't take much effort to whip it. But this egg yolk has salted egg yolk powder added to it. It won't be so easy to whip!

There was a crunch clattering sound that spread outward from the edge of the bowl. Although the voice was not crisp or even a little dull, the chef who heard these voices naturally understood Li Gengxin's cooking skills, or how high his cooking skills were compared to his own.

When Li Gengxin finished the farewell work, he grabbed a piece of turmeric the size of a thumb, took the opportunity to remove the ginger skin, and cut a piece of turmeric into shreds first and then foamed very neatly. It took a very short time to deal with everything in front of me.

"Can you help me bring these things to the wok?" Li Gengxin asked the little chef who had just been "educated" twice.

"Huh? Oh! No problem...... Absolutely! The little chef Le's fart gathered up every ingredient that Li Gengxin had approved and ran straight to the first place in the wok!

Li Gengxin didn't pretend to be forced, and deliberately asked others to do the work. But Li Gengxin suddenly remembered that he was still short of a key thing at this time, so when he started making race crabs. I hurriedly slipped out of the vegetable warehouse to find such a key thing.

Everyone looked at Li Gengxin's back, and when they first began to guess what Li Gengxin was going to do, they saw Li Gengxin returning to everyone's field of vision with a small plate in his hand.

The white bone china plate holds a piece of oily white solids.

"Big oil?" The head chef subconsciously froze.

As we all know, this big oil is also called meat oil or lard in ordinary people's homes. Since it is lard, it is naturally extracted from pork. The inferior large oil cook's state is cooking oil that is slightly yellowish into a translucent liquid. When it is cold, it solidifies, and it naturally has a faint dusk after forming.

And the high-quality oil solidifies like the seed material of Hetian jade. It has the effect of tonifying kidney deficiency, moisturizing dryness and detoxification, and can treat dry viscera. Symptoms such as unfavorable stool, cough, skin whiplash, etc.

Of course. With the change of modern dietary concepts, large oils are increasingly replaced by peanut oil, olive oil, and rapeseed oil. The name is beautiful: health!

But where have the foodies in the world thought about the truth that they can't do too much?

A slight explosion came out of the dark wok, and the three big words "De Juquan" were faintly visible between the silver-white huge frying spoons.

A small chunk of oil, ravaged by a sauté spoon and heat. It quickly turned into a puddle of bright white liquid.

Seeing that the temperature had almost risen, Li Gengxin pinched a small pinch of the ginger foam he had prepared earlier and went down to the wok, then picked up the basin and poured all the egg whites mixed with shrimp puree into the dark wok.

Even though Li Gengxin controlled the temperature of the wok at this moment, the egg whites and shrimp meat in the pan quickly formed a white solidification like crab meat.

After the silver-white frying spoon gently slid between the shrimp meat and the egg white a few times, Li Gengxin leaned forward slightly and sniffed the smell in the wok. He shook his head as if he was a little dissatisfied.

The aroma of the ingredients is slightly worse!

The control of taste is naturally not as easy to adjust as adding more water and adding more water.

The five flavors are like the five elements, and they are mutually reinforcing!

If you want to highlight the fire, you should naturally burn wood. To enhance the delicious taste, Li Gengxin raised his hand and scooped a little bamboo salt into the pot with a small silver spoon on the side.

After sliding a few times, Li Gengxin nodded with satisfaction.

After skillfully scooping out the ingredients from the wok, Li Gengxin lit the fire and squeaked the wok smashed by a few spoonfuls of cold water, Li Gengxin carried two pieces of loofah and brushed the wok anew!

The pot was naturally on fire from scratch, and Li Gengxin still put a small piece of oil.

Then I saw Li Gengxin put the burnt yellow egg yolk that had just been smoked into a thick liquid into the pot.

Unlike the freshness, the salted egg yolk in the pot gives off an attractive and rich aroma. No one can tell whether the smell is from the yolk or the taste of salted egg yolk.

Maybe it's both, or maybe it doesn't have anything to do with it at all.

The chefs present, who dares to say that they can see clearly and ponder clearly?

Seeing that a pot of egg yolk had become a thick liquid, Li Gengxin slid it a few times with his hand spoon again, then picked up a bottle of aged vinegar and cooked it in the pot.

After a muffled pop, a thin and faint mist curled up from the pot. Then Li Gengxin used his knee to push the fire valve switch. The original slightly swaying fire color disappeared without a trace in an instant.

At this time, almost everyone was looking at what Li Gengxin had made, and suddenly they heard Li Gengxin shouting: "Plating!" ”

The head chef, who had been instructed by Li Gengxin early, hurriedly put a few red crab lids in the middle of the bone china plate. It's just that the crab cover is facing down at this time, revealing the original bump of the crab.

Li Gengxin turned around and picked up the egg white fish he had just cooked, dug a large piece with the small spoon in his hand and put it in the crab shell, then turned his head to look at the head chef beside him and said, "Just fiddle with it like me!" ”

"Okay, leave it to me!" Although the head chef didn't pat his chest, the light in his eyes seemed to be faintly telling Li Gengxin: "I'll do something, you can rest assured!" ”

Li Gengxin didn't say anything, picked up another basin with egg yolks, scooped a spoonful of egg yolks with the spoon in his hand, and gently poured them on top of the egg white shrimp meat.

The crab-like flavor wafts in the air, and the crab-shaped decoration is decorated. How could someone who doesn't know how to think that the meat in this crab shell would not be crab meat?

Delicate bone china white plate, red and white crab shells, and crab race in between, plus two mint leaves. It's simple, but it overflows the population......

Everything seems to be in line with the saying "what you see is not necessarily real, and what you eat in your mouth is not necessarily what you imagined"! (To be continued.) )