The voice in the corner attracted everyone's eyes to turn their eyes.

In fact, if it were the voice of a rough old man, it would definitely not be like this. But it was a delicate female voice that spoke, which naturally attracted the attention of the old men in the hall.

Li Gengxin stood on the small stage, and also subconsciously looked towards the source of the sound. After a few glances, I didn't see anyone, and I thought to myself: The person who speaks won't be the same as the buddy who sings like a girl in a good voice, right?

Thinking of this, Li Gengxin shouted loudly: "Which master spoke just now, the materials are enough, can you please stand in front?"

After speaking, Li Gengxin did see a figure walking over. His face was distorted and he looked at the person who came over. Grinning and not knowing what to say.

More than one meter five tall, thin figure.

"Little sister, who are you here against? Your dad didn't come? Li Gengxin looked at the girl in front of him who seemed to be junior high school or high school age, and he was a little speechless......

"I'm the head chef of the Jiuxianqiao Deju Branch. My name is Lu Shuang......"

"Huh? She is the legendary Lu Shuang, the youngest and most talented food girl in Dejuquan? ”

"I just heard the girl speak, and I knew it must be her. I heard that her father is Uncle Luo Badao, don't look at her young age. It's not a low seniority! ”

"Why is she here too? I really didn't expect that the boss of Jiuxianqiao Dejuquan was really willing to send people out, and this time it was a cheap Yang Hongli. Lu Shuang is here......"

"Lu Shuang? Who is Lu Shuang? Do you know this senior brother? ”

"En. When I went to Malaysia for a competition. Lu Shuang is also ......"

"Old Ma, you can really put gold on your face, why don't you tell the truth to this buddy. Are you going to give Lu Shuang a hand? ”

……

Whispering voices. Buzzing in the halls.

Li Gengxin looked at Yiqiē in front of him, and seemed to understand something in his heart, it seems that things are not what he thinks. Listening to the discussion in his ears, Li Gengxin's eyes gradually changed when he looked at Lu Shuang.

"Giggle...... Update brother, you really love to joke. Aren't people as tall as you? Also little sister...... I'm not small! Lu Shuang smiled at Li Gengxin. As he walked, he said that he had come to Li Gengxin at this time.

Li Gengxin deliberately glanced at Lu Shuang's chest. That is, people's eyes can't be turned, if their eyes can be turned, Li Gengxin still wants to look behind Lu Shuang.

After all, in his mind. Lu Shuang seems to be quite small everywhere......

"Uh...... This, Chef Lu is the chef of Jiuxianqiao Dejuquan? This sentence came out, indicating that Li Gengxin still doubted Lu Shuang's true identity.

Yang Hongli looked at Lu Shuang in surprise on the side. asked softly, "Are you Lu Shuang?" ”

Lu Shuang nodded slightly at Yang Hongli.

Li Gengxin moved half a step and muttered softly beside Yang Hongli: "Who is this Lu Shuang?" Do you know? ”

"Known as the genius food girl of Dejuquan. Known as the pioneer of bright cuisine......" Yang Hongli muttered softly in Li Gengxin's ear. Then he turned his head and smiled at Lu Shuang.

Li Gengxin felt a little helpless in his heart. I've heard of dark cuisine, when will there be another light cuisine? Food is divided into two categories: Chinese food and Western food. Most of the fineness in Asia comes from China. Both Chinese and Western cuisines have dark cuisine. Like what......

It's too dark to think about. Li Gengxin shook his head, unwilling to ponder.

Bright Food ...... It's the first time I've heard of it.

If you don't understand, you can do it 100 degrees. Li Gengxin subconsciously touched the mobile phone in his pocket, and said to a few people: "Then invite the four of you to come to the kitchen......

A few people nodded, and walked directly towards the kitchen without pretentiousness. Li Gengxin was behind, and Yang Hongli seemed to want to see it too.

At this time, the people in the hall seemed to be unable to sit still. One by one, they carried their butts and wanted to follow them to the kitchen......

It's just that Li Gengxin and Yang Hongli didn't spit out, and every one of these people dared to rush into the kitchen to watch.

……

Boom!

A carp was caught in the hand by a large ball of meat, and the knife was flattened and slapped heavily on the back of the fat carp's head. The big carp that was jumping around suddenly convulsed a few times and stopped moving.

Luo Badao scraped the fish scales with the knife in his hand......

Instead of using live fish, the big meat ball found a piece of sea bream meat for sashimi from the freezer. When I opened the bag, I first spatula the blades into thick slices, and then changed the meat slices into strips of meat with one willow and one willow. Each one is the thickness of a matchstick.

After cutting it, it was cut in the middle......

The chef under Yang Haotian. It's dealing with hairtail......

Li Gengxin saw the chef who was grabbing Zhoushan hairtail fish and was messing around, and subconsciously frowned!

Suddenly felt that someone was pulling the hem of his clothes, and Li Gengxin subconsciously turned his head to look at it. I saw Yang Hongli pointing at Lu Shuang and asking, "What kind of fish did she get over there?" ”

Li Gengxin subconsciously looked towards Lu Shuang. I saw Lu Shuang stepping on a small bench under his feet. A small knife in his hand, ethereal movements to deal with the fish in his hand.

"Long Li Yu ......," Li Gengxin muttered softly.

"Huh?" Yang Hongli lightly doubted, and Li Gengxin casually explained: "Tarragon is one of the edible fish, which generally refers to a variety of plaices and fish, especially soles. Because the body of the fish is flat, it looks like a tongue. The eastern region of Guangdong is called "tard", so it is called tarella or tartar fish.

The eating method is mostly to fry the fish fillet (dragon willow) after stir-frying. Tarragid is a fast-growing fish that can reproduce at the age of two to three, with some species having a lifespan of up to 16 years. ”

"How do you know so well?" Yang Hongli asked subconsciously.

Li Gengxin shook the mobile phone in his hand, and said with a smile: "I also just checked the ......."

"Are you sure the meat is made into fish? Why did Lu Shuang chop the fish into minced meat? Yang Hongli asked Li Gengxin with a learning attitude.

"Look at Luo Badao, didn't he also mud the fish?" Saying this, Li Gengxin pointed towards Luo Badao.

"Lu Shuang added flour to the minced fish!" Yang Hongli muttered in surprise.

"Huh?" Li Gengxin originally looked at Luo Badao and was also concocting minced fish. But I heard Yang Hongli say that Lu Shuang added flour to the fish. Subconsciously turned his head to look at her.

I looked at Lu Shuang's movements in surprise at this time, and saw that she was making fish and meat, it was just making noodles......

At this time, these four chefs are like the eight immortals who have crossed the sea. It's showing off its powers!

Luo Badao peeled and picked the carp meat and made it into minced meat.

The large meat balls turn the snapper meat into matchsticks.

The chef of Yang Haotian's restaurant is cutting the hairtail into meat fillets.

Lu Shuang is in harmony......

Yang Hongli stood behind a few people, lowered his voice and put it in Li Gengxin's ear and asked, "Do you think these people are reliable?" Who do you want to use? ”

Li Gengxin shook his head helplessly and said, "These people, I definitely won't use Luo Badao." And what's that last name...... It's that big ball of meat. Yang Fubo seems to be ...... to you"

Yang Hongli nodded and whispered: "This fat man is just to make flowers, and we can't use him." Brother Haotian's people are new, but he ......"

Li Gengxin saw that this guy was marinating the meat in his hands. I crossed the term "dark cuisine" in my head......

It seems that this person can't be used either. Thinking of this, Li Gengxin glanced at Lu Shuang standing on the small bench. Seeing that he was kneading the "dough" into a long and thin noodle, he subconsciously raised his hand and scratched his cheek.

"I heard that Lu Shuang is a very good chef, and he went abroad to participate in the Chinese competition last year, and the dishes he made were unanimously affirmed by local gourmets. Observe her more! ”

"Hmm!" Li Gengxin nodded slightly.

Since Yang Hongli said so, Li Gengxin naturally understood what Yang Hongli meant.

Subconsciously glanced at Luo Ba. Watch him stir chopped green onion and minced ginger into the minced fish. With his hands ready, he walked straight to the wok.

The wok is boiling, and Luo Badao pours water into the pot and boils. Pour your own minced fish into a wok. Holding a long chopstick in his hand, he was stirring in the pot.

Watching the minced fish tumble up and down with the boiling water at this time, the thick carp soup turned white. Luo Badao picked up his daughter's red wine from the stove and poured it into the pot.

Salt, broth, and Lee Kum Kee's chili sauce are once in the pot. Luo Badao cooked some vinegar into the pot again.

Li Gengxin understood that Luo Badao boiled the fish soup first without seasoning, because if the fish was salted, the soup would not be white and thick!

Cooking vinegar is to mask the earthy taste and fishy smell unique to carp.

Luo Badao turned off the heat, put down the prepared tofu shreds, and stood next to the stove with starch juice in his hand. It seems that after five minutes of drizzling with starch juice, the fish soup is ready......

"Damn, why are you so fishy?" Li Gengxin subconsciously muttered, turned his head and looked at the pickup that was cooking the hairtail.

I saw him frying meat tenderloin on the stove with a pan. Li Gengxin frowned, it smelled greasy and greasy, and the smell made him very uncomfortable. Then I stopped watching.

Thorn ......

The sound of an oil pot caught Li Gengxin's attention.

I saw a large ball of meat in the wok with some virgin pressed olive oil. Peeled and chopped tomatoes, shiitake mushrooms and carrots were stir-fried.

Then I poured a thick milky broth into the pot, and then poured the thin strips of fish and shredded tofu into the pot.

Li Gengxin understood it. If you put meat and tofu in the pot, it will definitely crumble when heated.

If you pour it into the soup, add the big meat balls just now and grab a few handfuls with starch. Naturally, the effect will be different. You can try to ensure the integrity of shredded fish and tofu!

"Not to mention, the fish soup made by this fat man feels quite tempting, especially the tomatoes inside, I think it will be delicious with this fish, right? Sour and fresh ......," Yang Hongli subconsciously muttered.

Li Gengxin nodded slightly, and said casually: "Hmm...... Fish is rich in unsaturated fatty acids, and regular consumption is helpful to promote children's intellectual education and prevent cardiovascular diseases. (To be continued......)

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