Forget it, it's useless to think too much, it's better to do what is in front of you!

If your cooking skills can impress Ziopra, you will suffer less sin, won't you?

Standing in front of a pile of messy utensils, carefully identify and classify them.

This is a pure metal grill, how does it look familiar?

There is also this pan, this familiar and unusual mandarin duck pot, even the chopping knife is familiar.

Wait, this big guy can't have moved the back kitchen of Tallis Restaurant?

However, the utensils are too new, and there are no signs of use at all.

If you smell it closely, you can still smell a jerky smell.

After checking it a few times, Jevre was unequivocally sure that this was not the original kitchenware from Talis Restaurant.

Could it be that Ziopra remade it?

Then this guy's methods and power are a bit terrifying.

For a while, Yevre, who raised Ziopra's estimate by a notch again, broke out in a cold sweat, and his calves couldn't help but feel a little weak.

Fortunately, I didn't take out the ground level boning knife, and secretly dig the wall to try, otherwise.....

will definitely be discovered, and then it is estimated that he will be tossed back to life, and he doesn't even know his father.

In the end, it is likely that even the storage ring hidden in the muscle of the left arm will not be able to escape.

Is this a silent warning?

Not daring to think about it any more, Yevre honestly continued to sort the familiar utensils.

Fortunately, he was strong, fast, and in good health, and after about half an hour, a simple replica of the back kitchen of Tallis Restaurant appeared in the hall that was empty before.

Jevre looked intently at them all.

The kitchenware is complete, the stove is complete, and all kinds of pots and plates are also available.

As for the dazzling array of spices, they are exactly the same as the types of unprocessed Tallis Restaurant's back kitchens.

Boss, what the hell have you been doing in a few hours to make a perfect copy of these little things.

A mouth full of bitterness went through the ingredients, but fortunately, there were only more than ten kinds of meat, a few kinds of vegetables, and less than a thousand pounds.

Boss, why don't you buy more, let me have a good meal, and enter the advanced realm as soon as possible.

However, if you break through to the advanced level so quickly, you have to think carefully about whether it will be sliced and studied.

It's just a dish, it's simple.

But what kind of hot pot is always there, the old three, crispy meat, over-oiled meat and the like, may satisfy Lias's appetite, but I am afraid it will not arouse Ziopra's interest.

You have to think about it so that you don't miss the opportunity.

Especially the highlight of this kind of opening up the situation for the first time, it must definitely be a blockbuster.

The taste of Huaiyang cuisine with exquisite knife work is too light, and I am afraid it is difficult to hit it immediately.

Lu cuisine, which is known as the origin of the national cuisine, also cannot attract people's attention instantly.

Cantonese cuisine where everything can be dished? Hehe, I'm afraid there is no way to highlight the effect immediately.

There's no way, let's find it from all kinds of vegetables and all kinds of flavors, one dish and one style of Sichuan cuisine.

Although it is mainly civilian, at least in terms of attracting attention and provoking taste buds, it can be seen immediately.

Among the ingredients just now, there is not pure lean meat, but there are fatty pork belly and tender tenderloin.

I don't know where Ziophra got it from, it's completely inconsistent with the purchasing style of Tallis Restaurant.

At least, after so many days at Tallis's Restaurant, I didn't see Louisa take the initiative to buy fatty meat.

At first, I always thought that the high-end restaurants in Halls City disdained to use fatty ingredients.

Even the fat that boiled the fat was reminded separately, and Louisa purchased a large number of them.

Since there is no shortage of pork belly, as a classic dish of Sichuan cuisine---- back to the pot meat must be a must.

If you don't have Pixian bean paste, you can change the taste by yourself.

Anyway, in the other world, no one will delve into the question of authenticity or inauthenticity.

If you have the ability, come and bite yourself!

The other brother of the back pot meat---- the white meat with garlic is also not to be missed.

At least, with his current superbness, it is enough to make many high-level technicians embarrassed by the phantom knife worker, just Li Zhuang's white meat, no problem.

As for the other dishes, it's still a mandarin duck hot pot, in case Ziophra is a little interested, isn't it quite good.

No, you can also have a cold meat, that taste is also lingering and salivating.

You don't see, the cold cup that was popular back then made countless Rongcheng diners bend their waists.

Among them, this cold rabbit and cold beef can be said to be indispensable.

Make up your mind, there is only one word in your heart--- do it.

Put clean water in a large soup pot and put in the pork belly pieces cut into fist-sized pieces.

At the same time, the seasoning packets that have been prepared are also danced with the pork belly.

In another soup pot, according to the custom, the bone marrow of the white flowers, the bones of the big sticks and the minced hides full of collagen are slowly boiled in clean water until they become a good pot of thick soup.

After finishing the soup pot, Yevre methodically processed the seasoning.

The grinding of the crushing, the baking of the individual baking, the cleaning of the secondary cleaning....

After a while, the scorching pan is filled with the aroma of compound seasonings.

The spicy aroma of green onions, the soul of garlic, the spicy ginger, especially the pot of red chili peppers, is spicy and unstoppable.

As the compound aroma slowly spreads, Jevre pours in the boiling grease that had been brewed one step earlier.

Suddenly, a strange fragrance boiled, making Jevre nod in satisfaction.

The addition of a lot of taboo ingredients is extraordinary, and the demons are not addicted, which is simply a must-have for lazy chefs.

Of course, this aroma is a little more enticing than the hot pot series of Talis Restaurant, and it is not only the seasoning that is due.

Less than 50 pounds of base material is quietly incorporated into 20 percent "super seasoning", which is not comparable to the castrated version of Tallis Restaurant.

No matter how high your cooking skills are, you can't stop someone from hanging up!

I was satisfied with the new version of the base with all the color and flavor, and flipped it a few times from time to time, and hurriedly cut the ingredients.

This time, Yevre didn't show off any knife skills, just seriously sliced and sliced quickly.

Just kidding, if it's too showy, what kind of flowers and butterflies, what hands are like illusions, it's not obvious that you're asking for trouble.

The Diophrana Demon Warlock will definitely be a little wary of his melee combat ability.

Human nature, your kitchen knife is so slippery, it is impossible for other knife skills to be bad.

In a short time, nearly 100 pounds of finger-thick strip muscles have been processed, and several vegetables have also been processed.

After marinating the muscles slightly, the pork belly that is already nine ripe is scooped up and sliced thinly.

There is no need for any cooling, and there is no need to set it in the refrigerator, as a demon chef with a strength of up to 10,000 pounds and a hand speed far exceeding that of a competitive master, you can just go under the knife.

After a while, slices of pork belly that are the size of a small half a palm and have a uniform thickness are stacked in layers on the tray.

This is the main ingredient of the back to the pot meat.

The other part is the size of a palm, as thin as a cicada's wings, and the translucent pork belly slices are almost transparent, which is the main material of garlic white meat comparable to Li Zhuang's big knife meat slices.

To be honest, looking at the shape, it is completely blue out of blue and better than blue.

Nodding with satisfaction, Yevre was ready to amplify the move.

The smell of the base material that permeated the entire hall was far from enough.

Let countless Sichuan people take it for granted to return to the pot and eat meat cold, show their style, and lure someone to talk about it.

There is no Pixian bean paste, no sweet noodle sauce, but he has a third bloodline talent, and he will not be afraid of anyone.

Hot pot with hot oil, Zilala bubbling with small bubbles, move the flame spar, quickly add green onions, ginger and garlic, and then with a spoonful of hot pot base, let its fragrance reach the nose, put it in a bowl, set aside.

Brush the pot, put the pork belly slices in the pot, quickly turn the pot back and forth, let the thick and even meat slices be heated repeatedly, when the fat in the pot is rising, wait for it to be slightly curled, after the so-called lamp nest, quickly pour the seasoning into the bowl, and stir-fry repeatedly.

At the same time, the medium-rare vegetable slices are stir-fried separately in another pot, and the slightly curly pork belly slices are combined to receive the blessing of "super seasoning".

I can't help it, there are no garlic sprouts, no lettuce skin, so I can only use this thing with a faint celery flavor, but it looks like broccoli.

This can be regarded as a kind of helpless innovation.

When the fragrance is fully stimulated, even Yevre himself can't help but take a few bites, look at the mutated version of the meat with all the color and aroma, and can't help but give himself a thumbs up.

The heat is just right, refreshing and springy, the taste is rich, spicy and fragrant, if it is served with a bucket of Thai fragrant rice, you can finish it in one go.

After putting it on a plate, put it not far from the flame spar and keep it warm.

Arrange the white meat with garlic that has been rolled into small rolls one by one, and sprinkle the garlic-flavored dipping sauce evenly with the garlic sauce that has been prepared before.

I took the time to taste a slice, the garlic flavor is just right, a little spicy, and there is a little sweetness in the aftertaste, which is not bad.

The big knife meat slices blessed by "super seasoning" can be described as smooth and unique, and as soon as you chew it, you will happily bounce on the tip of your tongue, which makes people can't help but eat a few more bites.

As soon as he turned his head satisfied, he poured the boiled base into the mandarin duck pot, prepared the proportion of base and stock one by one, and then placed the side dishes on the folding round table next to him one by one, and was ready to knock on the dark door for Ziopra to inspect it himself.

What? You said you haven't done meat cold yet.

Of course, when the big man eats, he can't be idle.

I can't feel my temper, I'm afraid that the service will not be good, and I will end up sad if I am not careful.

To make a cold meat that takes time to wait before it is delicious, it is not possible to avoid this helplessness.

At the same time, he can also show off his cooking skills, so that Ziophra can intuitively see his other use value.

Why waste two birds with one stone.

He smiled proudly in his heart, but his face was still solemn, and he walked a few steps quickly, and carefully knocked on the door of Zeophra.

But before Jevre's fist fell, the thick black door creaked open.

Damn, there is surveillance, otherwise where would such a coincidence come from?

As soon as you want to knock on the door, you can open the door in time, you are a prophet of your future!

Fortunately, I was respectful and didn't make any small moves before, otherwise.....

I guess it's just a lump of meat in the ingredients now.

"Master Ziophra, the little one has prepared the back pot meat, garlic white meat, and mandarin duck hot pot, do you want Lias to come out and test it?"

"Well, you wait a minute. ”

Ceophra's iceberg-like face, smelling the rich fragrance scattered around, twitched imperceptibly, and then returned to indifference.

If it weren't for the fact that Yevre now has good eyesight, far beyond the so-called eagle eye, he would have mistakenly thought that it was an illusion.

Ziopra turned around, closed the black door firmly, and then floated to the lilac door beside him, skillfully chanting a mantra, and placing his palm.

It's weird, is it true that the spells that are turned on are still one-to-one?

Listening closely, it is obviously different from before, at least a dozen syllables longer.

No sooner had the lilac door opened than there was a gap large enough for Ziophra to enter and exit, and the demon sorcerer flashed in.

Yevre peeked and saw only a little corner.

Rows of gray metal fences that I couldn't tell what they were, locked up a few small cages.

The cages were similar to the birdcages where Lias was held, but there was not half a creature in sight.

Could it be that this is a place where experimental objects are held?

Looking back at his new bedroom, Yevre instantly became mentally balanced.

At least I live in a spacious place, and I have a little bit of personal freedom.

If you're locked up in a small birdcage, it's probably not long before you're going crazy.