Minutes and seconds passed.

Thirty minutes is not too long, Yin Xiaoyue must act immediately.

After staring at the two pieces of meat for a minute, she had an idea.

Yin Xiaoyue walked to the desk and began to fiddle with the piece of fat pork.

She first used a clamp to carefully tear off the long and thick pig hairs one by one.

The worse the ingredients, the more careful they are.

Every pig hair must be pulled clean, otherwise it will seriously affect the taste.

This is the key to success.

The one-piece stainless steel blade feels very satisfying to the touch.

Holding the handle of the knife, Yin Xiaoyue had to sigh that there was nothing wrong with valuable things other than the price.

The blade of the knife touched the pork lightly, and before it was too hard, the pork was more than cut into thin slices.

Knife after knife, the meat slices become white on the cutting board and have an even thickness.

With the help of a good knife, Yin Xiaoyue felt like a divine help.

A frying pan was set up on the gas stove.

This is a wheat rice stone wok.

The body of the pot looks very thick, but it is very light to use, weighing less than a catty.

This kind is very hot right now.

It is said that the dishes made with it contain more trace elements than the iron pot, which is more conducive to people's health.

The worker wants to do his job well.

You have to sharpen your tools first.

When the gas stove was turned on, orange-red flames jumped out of it.

The wheat rice stone wok, which was dry burning on the fire, the light gray pot surface was slightly smoking, and Yin Xiaoyue turned the cut fat slices into it and stir-fried.

The pan heats up quickly, and the fatty pork is placed on top and stir-fried repeatedly.

Soon, a layer of grease began to rise at the bottom of the pot.

A crackling sound came from the pot, fat and fat meat were happily stir-fried in the pot, and a strong smell of lard filled the air.

Hold the pot in one hand and the spatula in the other.

Yin Xiaoyue kept pressing the pork with a spatula, trying to squeeze out all their fat.

Soon, most of the fat on the fat fell off.

The oil residue was tumbling in the liquid lard, and the sound of frying sounded very appetizing, but the shape of the pork was half as small as before.

I fished out the meat scraps and looked closely, and the oil beads on them were beating one by one.

When you get closer, there is a small "sizzling" sound on it, and the residual grease is still boiling.

After pouring out the lard, take advantage of the fact that there is still some grease at the bottom of the pan.

Yin Xiaoyue poured in the light soy sauce, added some sugar, and then added cooking wine to boil, and before closing the lid, she sprinkled some dried shrimp in the soup.

After the fire was turned on to the minimum, Yin Xiaoyue let them boil slowly.

She then walked out of the cubicle.

In front of the hall, there is a table.

A variety of vegetable toppings are placed on it, and the quantity is limited on a first-come, first-served basis.

Many contestants had already come to get the dishes, and among the few remaining ingredients, Yin Xiaoyue found the cabbage she needed. The shape of a chicken heart is not much bigger than a fist.

Therefore, this dish also has a name, called chicken heart lotus white.

Yin Xiaoyue stepped forward and was about to take it away, but at this moment, the other hand took the thing one step ahead of her.

It was a girl about her age.

Her name is Wang Xingfu, and she is the hostess of the famous "Happiness Hotel" in the old town of Rongzhou City.

Wang Xingfu's experience is similar to Yin Xiaoyue.

The "Happy Hotel" was also the next from her previous generation, but her parents are still helping her. The business of the restaurant is very good, but all the old residents of Rongzhou City know about this shop.

Many Internet celebrities have arrived in Rongzhou, and "Happy Hotel" is also one of the must-see locations.

The signature dish of the "Happy Restaurant" is the "stewed chicken with ginkgo seeds".

This soup must be ordered at every table, the old hen has been boiling for more than ten hours, with fresh ginkgo biloba, the yellow-orange-orange chicken soup is oily, exuding a simple taste of chicken soup when she was a child.

Uncle Wang Xingfu runs a chicken farm, the raw materials are good, and the soup stewed tastes naturally unusual.

Seeing Yin Xiaoyue staring at her cabbage, Wang Xingfu asked her, "Do you want this?" ”

Seeing that she didn't speak, Wang Xingfu said, "Or, I'll give it to you?" ”

Yin Xiaoyue looked at the table again, and what Wang Xingfu had in her hand was indeed the only chicken heart lotus that was white. Although she was a little frustrated, Yin Xiaoyue still shook her head:

"It's okay, I'll think of another way......"

Chicken heart lotus white, with a hint of sweetness, tastes, crisp and juicy, used to match with oil residue, can best neutralize the greasy oil, but also the fresh and sweet taste, into the oil residue.

But since there is no more, Yin Xiaoyue can only think of other ways.

Seeing her say this, Wang Xingfu smiled, turned around and went back to his cubicle.

Wang Xingfu put down the chicken heart lotus white, and then she took out the boiled pork skin, put it in cold water and soaked it, and the surface of the pig skin was immediately covered with a layer of foam.

With a slight grip on your hand, the layer of foam comes down.

Wang Xingfu raised his eyes and glanced at the table again, and found that Yin Xiaoyue was still looking for it by the desk.

After thinking about it, she used a kitchen knife to make the chicken heart white in half!

Yin Xiaoyue didn't get the vegetables she wanted, so she began to look for substitutes.

Or use cabbage?

Cabbage also has a fresh and sweet taste, but the taste is not as crisp as chicken heart lotus, and the leaves are too absorbent to neutralize the fattening of the oil residue.

But in addition to cabbage, there are a few cucumbers, potatoes, and some cauliflower on the desk.

Or use cauliflower?

Although it is a little less sweet, it is coarse and coarse, and the crispness is enough.

was about to take the cauliflower away, and when she turned around, she saw Wang Xingfu again.

The other party was still the same as just now, looking at herself with a smile, and in her hand, she was holding a half-cut cabbage: "I'll give you half of it, I can't use it up anyway, let's just right!" ”

After taking the cabbage, Yin Xiaoyue said thank you to Wang Xingfu.

Sure enough, there is still true love in the world.

After taking a little green onion garlic and a few millet spicy, Yin Xiaoyue returned to her cubicle. She glanced at the soup that was boiling in the pot, and the paste was still a little close, so she closed the lid and continued to boil.

Taking advantage of this, Yin Xiaoyue began to clean up the chicken heart lotus white.

Tear off the lotus white layer by layer by hand and tear it into strips, and it is best to retain the fiber of the cabbage.

……

209 players, all in place.

In the four venues, the competition was in full swing, standing in front of the big screen, Song Kun and several chief judges looked at the contestants who were cooking, with serious expressions.

Standing next to him was Zhen Huizhi, a senior consultant of the Suzaku Group.

Although he is not good at cooking, he is very good at eating.

Almost half of the time every year, Zhen Huizhi travels on the road, it can be said that he has tasted the food in most places in the world, and Zhen Huizhi has a say in the food and the quality of a dish.

Suzaku Group is a manufacturer of kitchenware, please a gourmand to be a consultant, good kitchenware can make good dishes, the industry is admired, no wonder Suzaku Group can become an industry leader.

Zhen Huizhi kept looking at Wang Xingfu on the screen.

He is very optimistic about this player.

"Happy Hotel" can be famous far and wide and become an Internet celebrity store, which has a great relationship with Zhen Hui.

Zhen Hui holds a self-media platform and has more than three million followers.

He often updates videos of himself eating food everywhere on it, and has attracted a large following due to his unique insights and tastes in food.

"Happy Hotel" is one of the hotels frequented by Zhen Huizhi.

His favorite dish, in addition to the restaurant's signature "Baiguo Chicken Soup", the "Hui Pot Mullet Fillet" is also his most recommended dish.

Once in the video, he praised the dish with extremely beautiful words.

He believes that the chef has retained the characteristics of traditional dishes in innovation, and the mullet fillet is dry and spicy without losing its deliciousness, which is very appetizing for Zhen Hui.

As soon as the video was broadcast, the mullet fillets of the "Happy Hotel" once needed to be booked to eat.

This time the God of Chef Competition is also the Wang Xingfu recommended by Zhen Huizhi to the organizing committee.

For her to enter the final, Zhen Hui is very confident.

Wang Xingfu on the screen was not doing anything about cooking, the pigskin soaked in cold water was fished out by her, and with a gentle pull with a knife, a layer of floating skin was pulled off.

On this side, the oil pan has been burned to eight minutes hot.

After Wang Xingfu poured the cut pork skin into the oil pot at once, the whole scene suddenly became lively.

Seeing the oil beads splashing everywhere, she calmly closed the lid.

Zhen Huizhi smiled, he proudly pointed at Wang Xingfu and turned his head to Song Kun and said, "Chef Song, take a look with your professional eyes, how is this cook?" You know the Happy Hotel, right? She's the chef in there, and I'm very optimistic about her! ”

Song Kun didn't say anything, he also stared at the screen.

After looking around, he found Yin Xiaoyue in the corner.

Song Kun found that Yin Xiaoyue's cooking was as serious as her father Yin Weimin......