As soon as he entered the kitchen, he looked left and right, and glanced at the soup bucket twice, Long Fei basically knew in his heart, where did he get some fragments of cooking books on Chinese cooking, and figured it out by himself.

Because although the kitchen of Chinese cooking has its own emphasis on the configuration of the red and white water table according to the different flavors and business directions of the genre, the vast majority of them are arranged around the knife pier and are divided into four parts: washing area, meal preparation area, cooking area and extension area.

Especially the material table in the cooking area, all kinds of condiments, and seasonal ingredients have a saying, I haven't really learned from the teacher, and the layer of window paper master of some tips doesn't give you a piercing, and you can't figure it out at all.

Not to mention, there are so many inexplicable and wonderful knives, spoons and utensils, pots and pans. In addition, the most important thing in Chinese cooking is not only the knife pier, but also the three spoons, the oil spoon, the soup spoon, and the hand spoon.

That is, a wok with a thick bottom, a soup pot with a thin bottom, and a hand spoon for seasoning. The seasoning is all in one mind, and the work of the heat is all on these three spoons.

This is the most significant difference between Chinese cooking and Western cooking, Western pots and pans, and rarely use round-bottomed concave iron pots.

It's not that there is no zero spring, there is a pot on each stove, a single-handle single-ear pot. Probably guessing the situation, Long Fei couldn't help but laugh at himself.

How could I compete with someone like that? Have they all been reduced to the point of training junior workers? Sigh!

In my previous life, do you see if you can see me! The more mixed it up! Ling Chun crossed his arms and looked at Long Fei, and when Long Fei's eyes came back, Ling Chun sneered and asked, "How is my back kitchen?" Long Fei smiled: "It's okay, it's clean." He didn't care about the eyes of those sous chefs, chefs, and apprentices who cared for the mentally retarded, Long Fei simply said: "Say, compare what?" Ling Chun shook his head speechlessly, I have such a special kitchen, you tell me to be clean?

Alas, this kind of fool, what are you angry with him. Let me use the most gorgeous Chinese cooking skills to let you know how small you are!

One finger to the food preparation area: "Pork belly, tofu, cabbage, how?" ”

"The simpler and more popular the ingredients, the more they reflect the skills of the chef."

"Oh, by the way, you know what pork belly is, right?" Long Fei almost laughed. Child, you and I are a Huaiyang chef, and the hanging force of the heavenly chef star bonus is compared to making tofu?

Also asked if I know what pork belly is? Alas, bullying children! Long Fei suddenly felt a little hurt to his self-esteem, and said sadly: "I know, pig stomach." ”

"Do you have any requirements for the taste, the fragrance, and the flavor type?" Ling Chun was stunned: "Ah, what? "I shouldn't have asked!

What do I have to do with a layman! Sigh: "Forget it, nothing." ”

"Just show off your skills, right? What about the time limit? Ling Chun Fox glanced at Long Fei suspiciously, and said lightly: "Of course, the sooner the better!" ”

"Can we begin?"

"Wait a minute." Although this kid is basically a layman, Long Fei is extremely pious about his skills.

Go to the feeding table and carefully distinguish the ingredients one by one, and taste all the condiments and broth.

Then he checked the pot to feel the weight, tested the firepower of each gear, selected a relatively suitable hand spoon, adjusted the position of the condiment head, and finally glanced at the console, Long Fei returned to the cutting area, stood opposite Lingchun, found the position of the target knife, and squeezed out a smile: "Okay, how to start?" Zero Chun's expression has become serious.

As soon as the so-called connoisseur stretched out his hand, he knew if there was any, and the moment Long Fei's hand stroked the flames of each gear, he knew that this kid was really an expert!

It seems that it is necessary to take it more seriously! Taking a deep look at Long Fei, Ling Chun said in a deep voice: "Shimada, prepare the materials, timer." Brush, pull an apron and tie it on his body in a chic manner, stand in front of the anvil with his hands tied, and look at Long Fei with sharp eyes: "Can you?" Long Fei sighed in his heart and tied his apron: "Okay, let's start." The chef wearing a sous chef's top hat raised his hand excitedly and waved: "Let's go!" At the sound of an order, Long Fei's sharp energy immediately burst out, and he reached out and quickly grabbed the cabbage and peeled the cabbage leaves.

First course, Phnom Penh cabbage! It also has to be fried over a flying fire. I chose this dish to be the first to make a statement. Stir-fry with flying fire, you can provoke a bunch of foreigners to cry and howl wolves at any time, and try everything.

In the past, Long Fei also liked to appear in front of people, and after the success of the spoon, he also deliberately pondered about it, what to turn the pot and bloom lotus, the pearl inverted roller blind, push the boat against the current, and the moon rowing on the day was played with tricks, the highest flame, Long Fei even led to more than six meters high, and the group went to apply for the Guinness World Record in order to make a gimmick.

It couldn't be better to bluff people. But this dish is actually very particular about knife work, especially the selection of materials and the neatness of the knife work, especially the size of the cabbage pieces, must be able to fit the arc of the pot according to their own requirements, so that they can be neatly inlaid with gold edges with the spoon.

At the same time, in order to add more flavor, it is also necessary to say that the stalk of cabbage is loose and does not damage the skin, but the thickness of the stem inside and outside the cabbage is different, so the chef who is willing to do it to the extreme must also have a measured pat to deal with the stalk, which is a great test of experience and knife work.

Even, the flying fire is not just a gimmick, the Phnom Penh cabbage is made of hot and sour mouth, and the final balsamic vinegar is a means of vinegar stir-frying in addition to the vinegar in the pot.

Lantian Kitchen Township, one of the four chefs of the Flower Planter, can be listed as an assessment dish for senior chefs, which can be imagined as a technical content.

To make this dish, Long Fei was familiar with the road, crackling with an impermeable knife shadow flashed, flashed quickly, the stove over there had already opened the pot on the shelf, half a spoonful of oil slipped the pot, directly turned on the fire, slapped the board, took the spoon, and immediately turned the pot upside down on the stove.

For a while, the flowers hit the four doors, and for a while, the moon in the arms, the left type rowed the moon on the day, and the right type pushed the boat against the current, doing everything in the best of the tricks!

At this time, Ling Chun had just cut the shredded cabbage and lit the fire. Long Fei was also bad, deliberately put the pot a little away from the flame to control the fire, and when Ling Chun stood in front of the stove, he immediately began to put vinegar on the fire.

Not only that, but also the spoon gong of Tai Chi Elephant Dance is specially used. In an instant, a huge fire tornado ignited from Long Fei's cauldron and rushed straight to the roof.

There was an immediate exclamation in the kitchen.

"It's on fire!"

"Be careful!"

"Quick, fire extinguisher!" Zero Spring's cooks and helpers immediately panicked. Akano and Bing Ju Luo on the side were startled, and they almost rushed over to extinguish the fire.

Not to mention Ling Chun, who was next to Long Fei, leaned sideways with the pot and almost didn't hide to the side.

When he came back to his senses and saw a wicked smile on the corner of Long Fei's mouth, Ling Chun reacted and co-authored, it was purely this guy playing tricks on himself!

Glaring hatefully at Long Fei, who was shaking the spoon and picking up the vegetables, Ling Chun was depressed and stood on the stove again to finish his fish-flavored cabbage.

The others had already stretched their necks and reached their heads to look at the gold-rimmed cabbage fried by Long Fei in amazement.

"This turned out to be cabbage?"

"Can cabbage still be fried like this? What is this technique? ”

"It's so beautiful, like white jade with gold edges."

"Yes, this spicy and sour smell is delicious." Listening to this exclamation, Ling Chun, who already knew in his heart that he had lost the first dish, had a darker face.

The Invincible Chef in the Food World Latest Chapter 112 Do You Want to Learn (I) Website: