Li Gengxin waved his hand and said two words and pushed the pork belly. "In the seemingly random action, it brings out a deep shock!

If you use Zhao Dahai's words: Li Gengxin is forced to the extreme!

Looking at the pork belly in front of her, Hong Honghong was stunned.

In fact, not only Hong Honghong was stunned, but almost everyone was stunned. The piece of pork belly was neatly split in two. Unexpectedly, he was separated by Li Gengxin with a gentle wave of his arm? Did the knife get on the meat?

Hong Honghong couldn't remember what happened to Li Gengxin's knife just now.

If you use his unpretentious knife skills, decisive and fast shots, and good skills to describe Li Gengxin's knife work, it is simply nonsense.

Because Li Gengxin's knife is full of fantasy!

Mi Di asked cutely next to her, "Can I eat it in an hour?" Hehehe......"

"Okay, then take the hour as the race cycle!" Hong Honghong shouted at Li Gengxin, and then looked down at his phone.

Zhao Dahai asked beside him at this time: "Is this the broken kitchen knife given by the King of Chefs?" “

After all, Zhao Dahai is the master of cutting piers. Neither can the one who is shocked. After a long time, wouldn't it be too late to ask such a sentence...... "Well, yes......" Li Gengxin smiled slightly. In fact, when I first tried the knife, I, the person who used the knife, felt more shocked than everyone else, I don't know how many times. Otherwise, Li Gengxin would not have been so desperate to turn his face with Deju for the sake of a knife!

In Hong Honghong's view, Li Gengxin showed this hand. He was even more surprised, and immediately put away his contempt and looked at Li Gengxin seriously. Take a fresh look at the opponent in front of you.

Thinking about what she said to Li Gengxin just now, Hong Honghong was a little ashamed. Silently wondering: Isn't he going to be struck by lightning?

Li Gengxin grinned at Hong Honghong, where was the slightest bit of a master's demeanor. Hong Honghong calmed down, secretly wanted to leave him alone, make this dish first, and then turn around and run to the vegetable pier next to him to rectify it after picking up a piece of meat.

At this time, Li Gengxin turned his head and looked at Hong Honghong's back. Then he took the meat in his hand and threw it, and sighed at Mi Tu: "Sister Bao, people say that the porridge is tight and the meat is slow." an hour. Hey, how can you make a fine meat in an hour and turn it into a top grade without a sharp edge. Do you really think it's the god of food who uses the inside to cook the pork belly? Use one's noodle. After all, he was not slow at all, rummaging through the cabinets to find some materials. Operate it.

Hong Honghong, who was not far away, had a knife in his hand. Turning his head to Mi Di, he asked, "You know each other?" Your last name is Bao? "My surname is Mi, don't I just eat one of your braised pork?" You don't have to bully people like this! Mi Mi, I'm bullying people, I'm leaving......" Mi Di didn't answer her relationship with Li Gengxin. But after a sentence, Hong Honghong lowered her head with peace of mind. "Poof...... Sister Bao, hehehe......" Hong Honghong smiled in a very low voice.

Li Gengxin also happened to sneak a glance at Hong Honghong at this time.

Hong Honghong also started to do it. And the degree of processing meat is not slow, I hurriedly soaked the meat in warm water to open, this pork belly is fat and thin, and the meat is skinned. It's a good ingredient for braised pork!

At this time, Li Gengxin pressed the skin of the pork belly on the vegetable mound with his fingers.

It seems that the heat can penetrate more quickly, so that the pores open and the dirt comes out.

Then turn the meat over. Carefully rub the wormwood that has just been rummaged through the seasoning three times, and finally rinse it off with water. After going back and forth several times, Li Gengxin felt that it was almost over, so he threw the meat into a pot of boiling water and boiled it in vain, skimming off the oil slick while cooking. After only three or five minutes, let the meat tighten, skim the oil, and then take it out, and slowly cut it into four-inch square pieces with a black dragon kitchen knife.

To make braised pork, people usually use water. But Lee Update didn't!

Speaking of which, the Spanish seafood risotto just now God of Food can't provide any help to Li Gengxin, but the braised pork in front of him, the God of Food only cuts two sentences, and Li Gengxin naturally has divine help!

Two liters of cooking wine and water boiled the pork belly to remove the fishy face, still skimming the oil while cooking, until the soup was clear and there was no oily smell, then the pot was taken out of the pot and then cut the meat that had been cut into quarters.

After Li Gengxin cooked the pork belly with two liters of cooking wine, he didn't expect it to be so unusual...... After looking at it a few more times, Li updated the oil pot, carefully burned the pieces of meat skin with boiling oil, made some dark red bubbles, and finally put it into a small casserole with a flat mouth.

Li Gengxin was very careful when he placed it, and stacked the materials in layers, a layer of meat, a layer of torn green onions, tempeh, refined salt, peppercorns, ginger slices, star anise, fennel, and another layer of meat on top, and then a layer of seasoning, so the yard is finished. Each piece of meat skin is facing down, tightly stacked with water, adjusted to a simmer and simmered, and the meat is counted.

Looking back, Li Gengxin and Hong Honghong were a little slower than herself, she was adding oil to the wok, melting the crystal clear rock sugar.

Rock sugar, like Swarovski crystals, is changing rapidly under the influence of oil temperature.

Squeak la la ...... "Fried sugar color? Hehehe...... That's what I want to do. Li Gengxin muttered in his heart, and smiled bitterly, he was induced by the God of Food to change the way he cooked!

Looking back at the rice that I had prepared before boiling the meat.

If it is usual, there are assistant chefs to help Li Gengxin do these jobs well. But today Hong Honghong is alone. Li Gengxin naturally can't let others help him.

The rice on the Beijing-Tianjin small plank road that Li Gengxin made just now was soaked over there after washing two waters, and the meat here was well tiddled, and the rice was also soaked.

Li Gengxin used a basket to filter out the water and warm it for a while before opening the fire. There is no very busy and gorgeous method of making zuò, there is not too much red tape, Li Gengxin firmly believes that the preparation of this staple food, as long as the taste of the ingredients themselves is restored, it is good!

After everything was done on his own, Li Gengxin glanced at Hong Honghong.

There seemed to be a jar of Shaoxing wine in front of her, and a person was fiddling with it.

Li Gengxin has a very good mentality, but he doesn't care about winning or losing. I don't care much about what Hong Honghong is doing. After all, the name of this chef king is not something that can be improperly improper.

Master Zhao, help me keep an eye on the dots. I went out to breathe. You guys talk first. By the way, Sanwu poured water for the two beauties and poured water for the eldest lady......

Yang Hongli looked at Li Gengxin and snorted and said, "Okay, don't be flamboyant." If you want to breathe, go out and take a walk. I'll keep an eye on it for you here. (To be continued!)

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