I stepped aside, rolled up my sleeves and began to wash my hands.

Many of the spices in France are not available here, so I can only start with the ingredients I find.

But I don't know the ingredients, so if I get it wrong and the taste is too different, it's over.

I thought about it and pointed to the chef next to me and said, "Can anyone here use it?" ”

"Please, I haven't seen how a French chef makes a fuss." Han Dong said with a smile.

After washing my hands, I came to the cutting board and chose one of each of the three colored peppers.

I picked up the kitchen knife on the side and began to cut it.

I remember that the most I learned in those years was chopping vegetables, but I knew that my knife skills might not be as good as that of Chef Han Dong.

All the chefs around me looked at me and started whispering.

"This is a seaweed chef? Isn't it Chinese? ”

"It's okay to do this."

"You didn't hear him say that he used to cook Chinese food in a foreign country."

。。。

I raised my head, glanced at one of the cooks in front of me, and said, "What do you call it?" ”

The assistant chef who was asked by me in front of him was stunned and said, "Just call me Xiao Wu, I'll be an apprentice." ”

"Xiao Wu beat an egg, mix half a spoonful of salt starch and give it to me." I said.

Xiao Wu glanced at Han Dong, and Han Dong waved his hand.

Xiao Wu nodded his head and said, "Okay." ”

I thought if this was in France, I would probably use breadcrumbs and yogurt or fried chicken powder.

As for the starch, I haven't used it and I don't know the amount.

But with someone to help, everything was made easy.

I grabbed a piece of pork belly, peeled it and cut it into pieces.

As I finished, Wu handed me a bowl of mixture.

Put it in the submersible and then take it out, and then heat the pan over high heat and high oil.

After a while, the pork is put into the pot, and after five minutes, it is scooped up, and most of the oil is filtered out, and the bell pepper is stir-fried.

I glanced at Han Dong on the side, thinking about turning a few flower spoons upside down.

Rolling bell peppers up and down, at least scare people first.

I secretly glanced at Han Dong, and Han Dong's expression did not change.

But shouts and applause were already ringing from the sidelines.

Put in the pork, and I don't dare to keep turning it.

If this comes out, it will be a shame.

I began to ask Xiao Wu for the seasoning on the side.

"Tomato sauce." I shouted.

"Okay."

"White vinegar." I said again.

"Okay."

"Light soy sauce and sugar." I continued.

"Here we are."

Xiao Wu is very obedient, and my movements are fast.

After the last few stir-fries, I saw that the soup was almost finished and then buckled on the plate.

"Paper towels." I said.

"Huh? Good. Xiao Wu handed over the tissue.

I started wiping the edges of the plates.

"Is there chocolate? And mint leaves? I said.

"Mint leaves, but chocolate?" Xiao Wu said puzzled.

"No?" I said.

"I'll go to the pastry shop." Xiao Wu ran out, and after a few minutes, he ran over out of breath.

I controlled the portion to about four mouthfuls, handed it up, and said, "It's done." ”

"Beautiful."

"yes, it's exquisite."

"But isn't that too much?"

"That's what French food looks like."

。。。

Jiang Nian just wanted to take the chopsticks clip, but I stopped him with one hand and said, "This plate is for the guest, yours is here with me." ”

I put the extra ingredients on another plate, and my plate was taken away by the food server.

Jiang Nian took a sip, and then stuffed it into his mouth.

His face was a little solemn, and then he shook his head and said, "No, it's so unpalatable." ”