Everyone in the kitchen is looking at Li Gengxin, what is Li Gengxin himself doing?

At this time, Li Gengxin repeatedly grinded the potatoes into satin noodles and grinded them many times.

Then he was seen shoveling the pureed potatoes into the basin with a diagonal blade.

"Master Bao?" Master Hu seemed to see something beside him, and frowned slightly.

Master Bao exhaled heavily in his nose and snorted without speaking. But his face became more and more gloomy!

Li Gengxin, who was smiling at the corner of his mouth, casually picked up the yogurt he had found in advance, tore open the lid with a bang, and poured the yogurt directly into the mashed potatoes.

With the sound of the yogurt flowing with the clatter.

Li Gengxin's eyebrows were full of concentration, and then Li Gengxin used a wooden spatula to start stirring in the yogurt and mashed potatoes.

More potatoes and less yogurt. The proportions are so good that the mashed potatoes are just right to be flattened and rounded with a wooden spatula.

The sheep master on the side squinted his eyes and muttered, "Flower work!" ”

"Huh?" Master Hu turned his head curiously and looked at Master Yang. For some reason, he muttered softly, "What do you mean?" ”

"Just a little mashed potatoes, and no yogurt poured into it. Do you really think you're the king of chefs? That's a lot. Do you think it's noodles? Hmph......" Master Yang muttered softly.

Master Hu whispered, "Noodles? Add more water to the noodles, and add more noodles with more water......"

"Where can I add mashed potatoes when there is more yogurt?" Master Yang glanced at Master Hu.

Master Bao coughed twice at this time, and said unhappily, "What's the matter with you two?" It's a bit of a chef! ”

Boss Mei watched Li Gengxin pour yogurt into the potatoes and raised his eyebrows. There was a look of great interest on his face. At this time, his feet consciously moved in the direction where Li Gengxin was. Half a step forward......

Li Gengxin was stirring the mashed potatoes with a wooden shovel in his hand at this time, and he felt almost finished. He turned around and picked up the custard noodles that were quietly waiting on the sidelines.

This kind of seasoning powder is mostly commonly found in Cantonese noodles and Western pastries. It has a lingering and unusual scent.

Li Gengxin was holding the custard flour at this time, looking down at the small pot of mashed potatoes in his hand. The brow frowned into a Sichuan character.

It's not that Li Gengxin doesn't know how much custard powder to put in the basin. It's just that I don't like the smell of custard powder too much.

Every time Li Gengxin walked into pastry rooms such as Longfeng Chengxiang and Eighty-five Degrees. The greasy and sweet smell inside is actually the mixture of custard powder and cream!

Someone likes the taste. But Li Gengxin was a little nervous about the taste......

Although there is a saying: only by conquering your own taste buds can you satisfy the appetite of more people.

However, chefs should not give up the seasonings that should be in some dishes because of their own personal preferences.

For example, some chefs prefer light and prefer Cantonese food. But he is a Sichuan chef.

When cooking boiled fish, you can't abandon peppercorns because you can't eat them.

If only that, boiled fish...... No peppercorns, no peppers. Boiled and oiled. What kind of sour will it be then? It seems that it will speak for itself!

In order not to leave regrets for his dishes, Li Gengxin frowned, found a spoon that was several times larger than an ear digging spoon, gently stirred the dosage, and moderately put a little custard powder in the mashed potatoes.

After tasting the dosage. Li Gengxin gently pinched a little refined salt and put it into the mashed potatoes. After stirring a few more times, he put the basin on the table. Then I found a large plate and poured a bag of starch on the plate.

"If it's about making pastries, what does Li Gengxin plan to do with the salted egg yolk in his hand?" Master Hu's muttering words just fell.

I saw Li Gengxin casually pick up the salted egg yolk and throw it on the cutting board, and the knife walked away.

Cut open the salted egg yolk and seal the bag. Li Gengxin took out four salted egg yolks. It's like using the same technique as mashed potatoes, just lay the blade flat. Flatten and crush all the salted egg yolks.

watched Li Gengxin press the salted egg yolk into egg pieces. The three chefs were silent at the same time. Because when Li Gengxin was preparing to this step, the three chefs could already imagine what dishes Li Gengxin was going to make.

In the end, what can't be imagined seems to be only one way to put on the plate.

Li Gengxin picked up all the things he needed at this time, and walked to the side of the lotus table.

Put things out in turn. Li Gengxin walked into the front of the wok and lit the pot on the stove. After the pot was cleaned, Li Gengxin poured clean oil into the pot. The control of the flame is placed after the lowest. I turned around and picked up the plastic gloves and put them on, and grabbed a handful of mashed potatoes.

Make a fist and squeeze hard. Poof. A round potato ball was squeezed into the starch plate by Li Gengxin.

Puff puff......

One after another potato balls were squeezed onto the plate by Li Gengxin. Li Gengxin turned his head to look at the oil temperature. Then his men picked up speed. Puff and squeeze, after squeezing the last potato ball ball like a smooth motion. I took off my gloves and wiped my hands.

Li Gengxin reached into the plate. Knead the potato balls in the starch as round as possible. Evenly proportioned starch ......

Looking down at the round, chubby and white potato balls that were close to the Lantern Festival, the corners of Li Gengxin's mouth curled slightly, picked up the potato balls, and turned around to put a fire valve on his knee.

Inside the buzzing and shaking pot, the oil temperature quickly rose.

Creak......

One by one, the white and chubby potato balls got into the oil pot. There was not much time, and the potato balls floated slightly at the same time.

Li Gengxin controlled the size of the fire while scooping out the fried potato balls.

In fact, this time is not long, after all, the potatoes are already cooked. One is to set the shape, and the other is to make the yogurt, custard powder and potatoes have a chemical reaction. The color turns to light gold, and it is enough.

When all the fried pale golden potatoes were placed on the plate by Li Gengxin. Li Gengxin began to clean up the oil pot on the stove.

The boiling pork rib soup next to it has changed from a clear state to a milky white at this time.

At this time, all the yams that had just been cut were poured into the pot by Li Gengxin.

Afterwards, Li Gengxin turned the fire to a controllable minimum, staring at the big stick bones, red dates, codonopsis, and yams rolling in the pot. frowned and was silent.

"Master Bao! Minister Fu's side is done. I'm starting to come to the restaurant, when will the food be served? After a while, Minister Fu will have another meeting to attend. Only half an hour to eat! ”

Li Gengxin suddenly heard the crisp call of the waiter girl at the door, and he glanced at the soup in the pot, becoming more and more anxious.

When I looked behind me, I saw Master Bao's round cheeks and smiling eyes. showed a harmless expression of humans and animals.

I heard Master Bao respond to the waiter's sister: "I have to ask our Master Li when he will be able to serve the food." Don't worry......" (To be continued......)