Out of prudence, Yevre kept the remaining nineteen new dishes in his mind for the time being, but first took the duck meat and prepared to stir-fry the hairless duck.

Prepare the red flame spar, put the washed bone-in uniform duck pieces, put them into sweet water, quickly boil and roll, when a small amount of residual blood and some turbid impurities are forcibly forced out, pick up the slightly discolored duck meat pieces, drain them slightly and cool them.

Again the knife flew like a large number of garlic slices, old ginger slices, and red chili rings, and set aside in a bowl.

Heat the pan lightly, re-filter the clear grease several times, and add a small amount of minced ginger and garlic.

The minced ginger and garlic have been selected separately, and the ones selected are all high-quality products, with a stronger fragrance and a purer taste.

When the unique aroma of ginger and garlic overflows slightly, add the red chili rings, purple garlic slices, gray ginger slices, and a little Sichuan peppercorns.

If there is no Pixian bean paste, it will be replaced with a red hot pot base.

After several seasonings are stir-fried, there is a spicy aroma that is jerky and does not blend, and the drained hairless duck pieces are quickly poured in.

Two more red flame crystals were added, and Yevre kept stir-frying the slightly discolored hairless duck pieces evenly.

When the sizzling grease gradually appeared, Yevre added a special deodorant and stir-fried for two minutes, adding the potato strips cut into even strips, soaked in water in advance, and filtered with excess starch to the pot.

Continue to stir-fry for a while, then sprinkle in an appropriate amount of concentrated salt water, and keep stir-frying back and forth with the bright grease that keeps bubbling.

There is no dark soy sauce, so it can only be replaced with thick salt water, there is no chicken essence and monosodium glutamate, and I don't know what will happen to the final product.

However, smelling the various compound scents that gradually blended together, Yevre felt that it was okay.

After the hairless duck crust was completely dry, Yevre served the pot on a plate, leaving only a little duck fat on the bottom of the plate.

Although the duck fat is fragrant, it is too greasy and easy to affect the taste.

Feeling uneasy, Yevre hurriedly activated the dish identification function of the Crimson Codex.

Dry fried hairless duck: color 8 points, fragrance 7 points, taste 7 points

Although it did not meet the standard of the nine-star menu, Yevre was not discouraged at all, which was expected.

With the help of superhuman five senses, as well as superb knife skills, Yevre also admires his own level.

To this extent, I am afraid that it is not inferior to some first-class chefs who are not very famous.

With this craftsmanship, it is enough to save an ordinary small shop.

What's more, he also has the cheat of the bloodline talent, which can increase the increase by about double.

Thinking of this, as soon as Yevre tasted it, it was obvious that he could not reach the nine-star level.

The fusion between the seasonings is not enough, and it seems abrupt, and there are too many peppers, which robs the original taste of hairless duck.

It was too late to start the pot, and a few pieces of duck appeared unevenly colored.

Shaking his head, Yevre started the pot again and made a new dry fried duck, improving some details and incorporating a little bit of blood.

When the two plates of dry-fried duck with worlds of color, aroma and taste were placed together, Jevre instantly understood and knew the general direction of improvement.

The second part of the dry fried hairless duck that blended into the blood flavor completely stepped into the nine-star dish, and it was more than enough.

Dry fried hairless duck (nine-star dish): color, 12 points, fragrant, 13 points, taste, 12 points

After tasting it carefully, Jevre instantly felt that he had never eaten the dry fried duck with such a scorched texture, full of oil aroma and strange aroma.

To tell the truth, this dish is significantly higher than the treasure of the current Tallis Restaurant - Mandarin Duck Hot Pot.

Although the energy content of hairless duck is not high due to the gap between the ingredients, it is really different in terms of color and flavor.

As soon as this nine-star dish came out, Yevre not only found the direction of culinary progress, showing many deficiencies one by one, but also changed the data on the Scarlet Codex.

Nine-star new dishes: 1/50

It is surprising that the remade dry fried hairless duck is included.

I don't know what kind of rules to follow in this moth codex.

Could it be that the duck that I made before didn't exist and was directly counted as a new dish?

However, whatever he is, at least the specific difficulty of the nine-star dishes has been tested, and Yevre is completely fearless at this moment.

There's no way, the bonus of the third talent "Super Emphasis on Flavors" is too terrible, and it has been improved so much all at once.

Of course, this may also be related to the low level of ingredients and the lack of dishes.

If it's really that awesome, get some dragon meat in the future, and add it a little more, wouldn't it be to heaven?

Shaking his head and putting the unrealistic possibility out of his mind, Jevre continued to work on his task with great interest.

Carefully and meticulously busy, three hours passed, and Ziophra had not returned, and Lias had been eaten many times.

Yevre finally presented himself with 19 nine-star dishes, such as Bangbang Chicken, Pepper Sesame Chicken, Holes City Big Plate Chicken, Mushroom Stewed Chicken, Salt-baked Chicken Wings, Braised Chicken Wings, Salt-and-Pepper Chicken Wings, and Garlic Hairless Duck Nuggets.

Among them, the third bloodline talent can be said to be indispensable.

Without this plug-in, Yevre is still struggling between the non-mainstream dishes and the nine-star dishes.

There was no way, Yevre deliberately used a similar method to compare a few dishes halfway, and the dishes that did not integrate the flavor of the blood were always up to standard.

Particularly naughty, deliberately teasing the same.

While shaking his head, Yevre looked at the progress of twenty/fifty with joy, as well as the thousand-three-hundred-and-forty/tenthousand-level passenger flow mission, and the four-hundred-thirty/one-thousand-praise value.

The next day, the task was quite complete, and Yevre could not be happy.

It's just that, when he thinks about the bloody battle in the territory, Yevre has a sense of urgency.

In the final analysis, it is still not enough strength, just like an ordinary salaryman, when he meets a mother-in-law with a big hand, he is always panicked in his heart, and he feels that eating chaff and swallowing vegetables cannot satisfy the other party's growing desire to consume.

If you are a world-class billionaire, you can buy --- one word! Confidence is bursting, there is no fear at all, and the things that can be solved with money are all trivial.

Generously brought the rest of the dishes to Lias and let him satisfy his appetite.

The amount of what Yevre tried this time was not large, that is, a hundred pounds, and it was not enough for Lias to fill his stomach.

No, where did Lias get his belly?

There has always been a question in Yevre's mind, but unfortunately he didn't dare to ask.

Lias has wrists and feet directly under his head, so where does the food he puts in his mouth go?

Is it a dimensional stomach bag, which can be accommodated indefinitely, or does it just become a residue and enter the head?

After all, Yevre had known Lias for so long, but he had never seen him go to the bathroom.

Eccentric bloodlines, eccentric shapes, eccentric personalities, eccentric ways of handling food, there are only 100,000 whys in Jevre's mind.

Forget it, this kind of privacy issue is still held in the stomach, and it is not easy to speak.

Jevre was about to continue to cook some new dishes, so that the task was a few points earlier, and he ushered in the dusty Ziopra.

Although Ziophra was neatly dressed and his appearance was fine, his iron-blue face and eyes glowing with cold light were as cold as icebergs.

"Sit down, I've got the latest information to tell you. ”

Ziophra floated straight to a circle of chairs, glanced lightly at Lias and the tempting nine-star dishes, and continued.

"I've repeatedly confirmed from that earth-level powerhouse that the bloody battle is indeed real, but the scale is not as big as I imagined. The city of Halls sent five million troops to fight a bloody battle with the men and horses of the Lord of Tenasa in the Valley of God's Rim. The number of men and horses on both sides is equal!"

As she spoke, Ziophra became a little melancholy.

"The cause of this bloody battle has not yet been ascertained, but the scope of the men and horses has indeed been determined. Lord Mordav will send a large number of direct masters to monitor, and the participants are selected from the city, and it is not known which forces will be chosen, according to the lord, the list of participants will be announced in ten days. ”

"Yevre, starting tomorrow, it is estimated that you will be busy, and you must complete your current task before these second-rate organizations react, otherwise once the personnel are completely determined, it will be difficult to find someone to brush the task. ”

Speaking of this, Ceophra's face twitched slightly, his teeth gritted, his heart turned sideways, and he turned to Lias, who was indifferent.

"Not only Yevre, but I will also provide you with a few more batches of fresh resources as soon as possible in the next few days, and break through the Xuan Rank as soon as possible. After the personnel list is announced, the city guards will definitely impose martial law throughout the city to prevent some guys who are quite dangerous from escaping. At that time, it was difficult to get fresh resources. ”

"Okay, I'll continue to cook, just in case! By the way, Ziophra, what kind of earth-drilling beast are you going to find, preferably one with the strength of the early stage of the Xuan Rank or above, so be prepared. ”

Jevre stood up and strode towards the kitchen in the corner, and after a few steps he remembered something, and quickly turned back and told Ziophra carefully.

"It's best to prepare a few more creatures with strange escape skills, I'll refer to them all, and there are still two transformation places, so I can't waste them." ”

For a while, Yevre only thought about so much, there was no shortage of weapons, and Ziophra did not have any extra ground level suits, so there was no need to say more.

"No problem, I'll take care of it myself later, I won't let you down. But when it comes to creature appearance, you don't have to ask for too much. ”

Ziophra replied cautiously to Yevre, and then turned to discuss other matters with Lias.

In comparison, compared to Yevre, who didn't even know the common sense of demons, Ziophra still chose Lias, who had a strange personality and still had a broken memory.

After all, he is a character who has been sealed for 7,000 years, and if he reveals a few words, he will be a little inspired.

Yevre is also quite self-aware of this, and he did not make a fool of himself.

Or do you think that you have experienced the era of the information explosion, and you are more informed than Ziophra and can be a staff officer and come up with ideas?

Forget it, you are just talking on paper, don't mislead the decisions of others.

Tilting his head, Yevrello thought about it, then stopped paying attention to Ziophra and Lias, and continued to be busy with the ingredients.

No matter what happens in this bloody battle, the Xuan-level members of the second-rate forces will definitely be affected.

Once ten days later, I am afraid that the business of Tallis Restaurant will be greatly fluctuated, and where will there be time to come to dinner.

While thinking worriedly, Yevre took a few rare small fish that had not yet been used, and completed the task seriously.

It is said that it is a small fish, but in fact, it is also dozens of pounds in size, which is comparable to the weight of salmon.

Not only does it have a scary black fang, it is not good at first glance, but even the skin of the fish is extremely slippery, and when you touch it, it is full of mucus.

However, Yevre had seen it before, and he was used to that hideous appearance. After all, the smooth and white jade-like fish meat has a really authentic taste, and it is not inferior to the quality of any top salmon in my hometown.

Knife like flying, skillful killing fish, disembowelment, pieces of crystal clear fish fillets, neatly stacked aside, skull-sized fish heads, washed and set aside.

On the hard wooden fish steak, there is also a lot of translucent fish, which cannot be wasted.

Think of the grilled fish steak in the small fishing village of Qionghai, the spicy grilled fish belly, and Yevre's saliva flows indisputably.

Sour fish, salt-and-pepper fish fillet, pumpkin fish head soup, spicy fish head, stewed fish in an iron pot, charred fried fish steak, crystal fish roll, pan-fried fish slices.....

It is also 20 new nine-star dishes with fish as the main ingredient, under the mixing and matching of Yevre's exquisite knife skills and improved methods from other worlds, repeated trials and matches, and then matched with the addition of blood and blood, which is perfectly presented.