Chapter 103 Lesson 1 (4)

"The level of this student is extraordinary! The key is that kind of wonderful knife technique, which genre has been passed down, and besides, is there really no problem with using that strange knife? ”

Roland Chapelle kept staring, never taking his eyes off.

He found out about the small accident between several students early in the morning, but he didn't want to care about it, and it wasn't until this time that he couldn't help but be surprised when he saw Zheng Shuanglong's amazing knife work.

Strange as it may be, this is by no means a student-level knife work!

"He's only fifteen or sixteen years old, why can he master this kind of knife work? Impossible! ”

Zheng Shuanglong's bizarre knife work, Roland Chapelle can't do it, even if he sees Zheng Shuanglong using it, he can't do it. He couldn't help but dig out the student's watch, and according to the position of the kitchen counter, he found a name.

"Zheng Shuanglong? It turned out to be a transfer student! And it's still Chinese......" Roland Chapelle muttered, and after looking at Zheng Shuanglong's movements again, he couldn't take his eyes off it anymore.

Zheng Shuanglong didn't care about everything in the outside world, and his mind was completely focused on the frozen beef in front of him.

Extraordinary perception let Zheng Shuanglong know where to cut, Cooking Skill 12 let Zheng Shuanglong know how to cut, and Taidao mastery let Zheng Shuanglong do how to cut.

The delicate little knife that flew flew took seven or eight minutes before it completely stopped.

And the moment he put down the blade, from the outside, the frozen beef on the board did not change much.

"Xiaohui, simmer the beef. You know how to do it, right? Pushing the processed frozen beef in front of Tian Sumi, Zheng Shuanglong said quickly.

Hearing this, the stunned Tian Suo Hui reacted and asked puzzledly: "Yes...... That, now? But it takes more than an hour to make the beef soft and flavorful. ”

"It's okay, do as I say." Zheng Shuanglong, who was quickly cleaning the grease stains on his hands, smiled gently at Tian Sue and said, "Let's start, simmer for twenty minutes, then put it in a wok, and add the sauce three times!" Fast! ”

"Yes!" Hearing Zheng Shuanglong's instructions, Tian Suohui didn't ask anything more, took a deep breath, and did as Zheng Shuanglong instructed.

At this time, Zheng Shuanglong, who had already washed the oil stains on his hands and the small knife, picked up the ordinary kitchen knife and began to cut some side dishes, sliced onions and carrots, and put them in the pot and stir-fried.

Just as the bamboo knife prepared by Zheng Shuanglong was used to cut tofu, this delicate little knife was only used to process meat. It is still a little reluctant to use other ingredients other than meat to process.

Time passed quickly, everything went in an orderly manner, and the beef was simmered and then scooped up and put into a wok.

After being moistened by the hot oil, the color of the beef begins to quickly change to brown and dark brown.

"Megumi, salt and pepper."

"Okay."

"Bunch of vanilla."

"Ahh

"Burgundy premium wine."

"I'll get it!"

"Vegetables that were fried before."

"Here!"

Everything was very fast, from the frozen beef simmering in a pot of boiling water to the aromatic beef stew in red wine on the plate, everything passed in just 42 minutes.

With the sound of frying, Zheng Shuanglong held up the plate with one hand and walked to the podium.

…………

Roland Chapelle has been observing the whole process of cooking, and when he saw Zheng Shuanglong and Tian Suohui coming with the food, his Adam's apple couldn't help but squirm.

In just fifty minutes, Chapelle had an intuitive understanding of Zheng Shuanglong, and he also knew very well why the other party could cook the food in such a short time.

The strange knife work, the meticulous deep processing of beef, made Roland Chapelle can't help but look forward to it.

Although I don't know which genre of knife technique is the amazing knife work shown at the beginning, Roland Chapelle understands that this is not a show, but a real superb cooking.

Although I don't know if this Zheng Shuanglong's cooking skills have reached the level of ten masters, it is also worth looking forward to.

"Lecturer, please taste." Walking to the front of the stage with a calm face, Zheng Shuanglong gently put the plate down.

On a white round porcelain plate, a thick piece of beef is bathed in a thick soup, the color of the beef is dark brown, the fragrance is rich, and the decoration of vegetables is even more appetizing.

Color, fragrance, taste, shape, meaning, and nourishment, Zheng Shuanglong can't do it, but in the four aspects of color, fragrance, taste, and meaning, this [Burgundy red wine beef stew] is still quite successful.

Roland Chapelle picked up the cutlery, pinched the fork in his left hand and pressed the beef lightly with his side.

With a slight press force, the surface of the beef suddenly collapsed, and then a stream of soup quickly overflowed, but soon, the amazing elasticity from the inside of the beef smoothed the depression.

"It's so soft! As if the fork was going to be popped open. Roland Chapelle's gaze froze, and he said: "Not only is it soft, but after pressing it, the soup in the meat also overflows a lot, carrying the aroma of meat, and it is emitted into the air together, which makes people appetite...... Terrible! What a great knife worker! Amazing! Can you tell me that that strange knife work was created by that master, which school of knife work? ”

"I don't know which genre it is, but it's especially useful for handling meat." Faced with Roland Chapelle's question, Zheng Shuanglong returned with a gentle smile.

Roland Chapelle did not hesitate to praise him, and even described Zheng Shuanglong's knife as a miracle. This brief comment drew all the attention of the cooking room.

All the students stopped what they were doing and looked at the cooking comments on the podium in amazement.

And the boy who caused the accident before had a very bad face at this time, gritting his teeth and staring at Zheng Shuanglong. "How is that possible! It took less than fifty minutes to finish! It's just been done here! ”

No matter how surprised everyone is, Roland Chapelle has already started to try this "Burgundy red wine beef stew" that makes the place quite concerned here.

He cut off a corner of the beef with a knife and slowly put it in his mouth.

Suddenly, the rich aroma of meat and the sweet taste of Burgundy red wine began to spread in the mouth.

It was the first sensation of the entrance, and immediately afterward, Chapelle bit down. As the beef is squeezed and chewed, the broth contained in the meat quickly fills the mouth, bringing a different kind of surprise.

"Gollum." The beef runs down the esophagus and enters the flavor.

A warm taste ripples in the stomach pouch, and the warm feeling spreads from the stomach to the limbs, and a stream of heat rotates in the body, like a mother's hand caressing, which makes people feel happy.

Roland Chapelle's muscles were completely relaxed, and his tense face relaxed, revealing a very serene and happy expression.

All the fatigue and anxious mood are slowly disappearing under the gentle soothing again and again.

Seriously, Roland Chapelle really found it hard to believe that this kind of nourishing and happiring cuisine was actually made by a student.

Although there are still some flaws in this dish, it is completely covered up under this warm and warm happiness.