Although the chefs in the banquet hall did not understand Rong Ling's idea of making only the main course with tenderloin and potatoes, they had to follow her instructions because there was no better solution at the moment.

While the chefs were preparing the ingredients, Rong Ling pulled Lu Ruolin to the side of the kitchen.

She first calmed Lu Ruolin's emotions, and then handed her her backpack and coat, and then took off the apron hanging on the wall and began to prepare some work before cooking.

Although Lu Ruolin didn't know why Rong Ling happened to appear at this time, no matter what, being able to come out to save the scene at this time also saved the situation for her.

At this moment, Lu Ruolin felt for the first time that Rong Ling didn't want to be so useless as she thought before, and inexplicably, she had a little more affection for this sister-in-law who suddenly appeared.

"Miss Rong, the tenderloin, eggs and potatoes you want are ready, can you take a look?"

The chef of the banquet hall prepared all the ingredients that Rong Ling wanted and put them around the board, and Rong Ling tied his apron and walked over to check.

The whole piece of understanding meat looked delicious, the potatoes had been peeled and set aside, and all the seasonings had been laid out one by one by the stove, leaving Rong Ling to actually make it.

"Okay, very good, just leave the rest to me."

After Rong Ling finished washing his hands, he adjusted his state and came to the board.

The most crucial first step in making this dish is to process the whole tenderloin, and only by evenly dividing the fat and lean parts of the tenderloin can the minced part ensure the best taste.

Therefore, the moment Rong Ling picked up the knife, she knew that she had to be distracted.

"First of all, it's about separating the tenderloin."

The ingredients used to make Panlong dishes are not complicated, but the test of the chef's skills is difficult.

As far as the first step is concerned, how to handle the whole tenderloin is the first problem Rong Ling encountered.

The upper layer of the loin here is lean meat, the lower layer is fat, and after being separated, the lean meat needs to remove the fascia and a small amount of fat attached to it, just this one step is a great test of Rong Ling's patience.

Because only the lean meat after removing the foreign matter is 100% pure red meat, and this kind of meat tastes stronger and not greasy.

The same is true for the fatty part, which requires the chef to first remove the skin, then remove the tissue connected to the lean meat, and finally select the fat that is firm and uniform and delicate, and then the main ingredient is really processed.

But even so, this is only the first step of making Panlong vegetables, and the next meat chopping link is the most testing of knife skills.

I saw Rong Ling put the lean meat that had been processed before on the board, and then divided it into small thin strips, and then spread these meat strips on the board.

In order to chop these lean meat into meat puree more quickly and evenly, Rong Ling held the knife in both hands, and the two knives went down together, and the strength of the knife was fast, even, and accurate.

Therefore, the prepared lean meat puree should be soaked in water to remove impurities, drain the blood, put it into clean gauze and dehydrate and drain it repeatedly, until the lean meat puree reaches the standard white color.

Rong Ling was like this, under the watchful eyes of the chefs, and over and over again, the cut lean meat puree was drained, and when she finally put the meat puree in the bowl for later use, the meat puree was almost white.

"Okay, the meat puree is processed, and the next thing is to adjust some base flavor."

As he spoke, Rong Ling moved his gaze to the seasoning area.

I saw her add an appropriate amount of salt to the bowl one after another. Then, immediately stir the pureed meat and salt clockwise by hand.

After Rong Ling's even and rapid stirring, the tired and loose meat puree turned into a sticky, firm and elastic meat filling.

Next, Rong Ling added an appropriate amount of water and starch to the meat filling twice, and then continued to stir.

Until pureed, set aside.

"Okay, the lean meat is handled, and the next thing is the fat."

As he spoke, Rong Ling cut the fat part that had just been processed into thin strips, and then put the green onions, peeled ginger and thin strips on the board.

After chopping the white mud, Rong Ling took the lean meat puree that had been standing before, mixed it with the white mud, and fused it with clockwise and uniform strength again.

After stirring over and over again, the meat filling mixed with the white meat puree has gradually become sticky, firm, and strong, and it will not fall even if it hangs in the air.

This degree of adhesion is what Rong Ling is most satisfied with.

"The meat filling is ready, and the egg skin is made below!"

Rong Ling turned on the stove opposite the board, heated the pot, and deliberately fried it over low heat in order to make the egg skin relatively thin.

I saw her scoop up a spoonful of egg liquid in one hand and pour it into the pot, and gently wrap it around the pot with one hand, and the egg liquid quickly spread evenly in the pot.

With the heat of low heat, the egg skin is made in this way.

After the egg skin is made, Rong Ling carefully takes out the meat puree that has been stirred before and wraps it in the egg skin.

Then, the wrapped meat filling is steamed in a pot, sliced, and the thin slices that look like dragon scales are ready.

Because of the appearance of two dragons playing with pearls, Rong Ling deliberately made mashed potatoes out of potatoes, and then kneaded the mashed potatoes into two winding dragon bodies on a plate.

Finally, the "dragon scales" that had just been cut were neatly placed on the "dragon body" one by one.

In this way, with the "dragon head" carved from carrots, this plate of famous court dishes - Panlong dishes - was made.

Everyone in the kitchen looked at the two dragons playing with beads on the plate, and they were all speechless in shock.

Lu Ruolin didn't expect that with just a piece of pork and a few potatoes, Rong Ling would actually conjure up such a magnificent dish, which was as exquisite as a handicraft.

Rong Ling took off the apron on his body, smiled faintly, and said to the chef beside him: "Go and serve the food, this time the main dish will definitely not be worse than the previous one." ”

"Miss Rong, you are really amazing, your craft is not as simple as ordinary homely at all. I don't know, where did you study here? ”

Rong Ling's good craftsmanship was seen through by the chef at a glance. So, he wanted to ask Rong Ling where he learned this craft.

But Rong Ling, who knows that he doesn't belong to this world, how can he tell the truth.

She only politely thanked the chef for the compliment, and then made an excuse to reply: "My craft is ancestral, and I didn't learn from anyone." ”

"It's rare, it's really rare. I have been cooking court dishes for 30 years, and it is the first time I have seen such a superb craft as Miss Yung. This carving, this technique, at a glance, is good, admire and admire. ”

"Chef, you're wrong, let's hurry up and serve the food, don't let the guests wait for a long time."

"Okay."

The chef and other assistants pushed the plate of Panlong dishes out of the kitchen, and Rong Ling put down the apron and returned to Lu Ruolin.

"Let's go, I'll send you back." Saying that, Rong Ling wanted to take Lu Ruolin away.

But as soon as she turned around, Lu Ruolin grabbed her.

"Wait! Since you're here, I'll take you somewhere. ”

"Going somewhere? Where? ”

"Let's go to the main hall next door!"

？？！！！

Rong Ling had a question mark in her head, she really didn't understand, what kind of reputation this girl was doing......