"When the villain was young, he went deep into the quicksand, wanted to migrate south, to find a way for the tribe to survive, once the food and water sources ran out, fortunately he was rescued by a family in the country of the Seal in the quicksand, and the family also told me not to continue to go south, because the whole quicksand is the territory of the poor strange, and this poor strange lives in the center of the quicksand all the year round." Frustration said.

"There used to be two countries in the quicksand, the country of Xiduan and Xi, but the country of Qiduan was directly eaten by Qiqi!" Frustration recalled.

"At first, I thought it was an exaggeration, until one day, when the yellow sand covered the sun, a poor man who was four or five times bigger than this one appeared. Just opened his mouth in the sky and breathed, the house collapsed, and he ate more than thirty people in one breath before leaving. After seeing it with my own eyes, I gave up the idea of going south, and hurriedly left back to this empty mulberry mountain. Frustrated with his experience in one breath.

Zhang Mingchuan heard Fu You's introduction to Qi Qi, and thought that even if he met this Qi Qi, he might not be able to survive.

"By the way, my lord, there seems to be an unknown powerful beast nearby, and the leader of the essence in our tribe's captivity has been easily eaten by it recently, please pay attention to it." Frustrated You suddenly thought about it again and reminded.

"Got it, it's okay, you go back to the tribe." After Zhang Mingchuan heard Fu You's words, he picked out a set of three bedrooms and one living room with his toes, and sent him away, planning to take him back to the mysterious space.

"Our tribe is always waiting for the arrival of the monk." When he heard that Zhang Mingchuan let him leave, he didn't dare to say anything, and after finishing speaking, he turned around and walked down the mountain.

"Why did you guys get up?" Fuyou, who was walking down the mountain, nibbled on braised pork and saw the oncoming tribesmen.

And Zhang Mingchuan saw that the figure of Fu You had completely disappeared, and then disappeared into this empty mulberry mountain with his car.

Each good meatball has to be beaten countless times to make it crisp and springy, and the legendary handmade meatballs can jump high when thrown on the ground.

Zhang Mingchuan used two special three-kilogram triangular hammer knives to beat the tenderloin and hind leg meat up and down.

After more than half an hour of continuous efforts, Zhang Mingchuan finally turned the initial meat mallet into a meat paste without a trace of fleshy fibers.

Different from making beef balls, Zhang Mingchuan only added a very small amount of starch and refined salt to the meat puree, and began to stir vigorously in one direction so that the starch and refined salt were evenly integrated into the meat puree.

Finally, he beat and slapped hard until the meat paste sticky hand did not fall, and Zhang Mingchuan stopped moving.

Looking at the pink meat puree on the cutting board, with Zhang Mingchuan's current physical strength, the meat pieces were completely pounded into meat puree, and his wrists were slightly sore.

Zhang Mingchuan, who rested for a while, took the pulp in one hand and a spoon in the other, then grabbed the meat pulp with his hands, clenched his fists and squeezed it into a round ball from the tiger's mouth, and then used the spoon to dig it into the warm meat and bone soup basin on the stove, and cooked the balls with slow fire for about 8 minutes, and the water temperature of the boiled balls was controlled at 80 degrees.

The meatballs cooked in the meat and bone broth not only ensure that the flavor of the meatballs will not be diluted by water, but also rely on the umami in the bone broth to enrich the flavor of the meatballs.

Seeing that the pink of the meatballs in the soup gradually faded, and the meatballs gradually floated on the water, Zhang Mingchuan took out the meatballs and let them cool naturally.

The meatballs the size of a ping-pong ball are ready.

The meat is already firmer and juicier than beef, and after Zhang Mingchuan's beating, it is full of elasticity and richer juice, which is a degree that no matter what beef can achieve.

Pick out a [perfect quality meatball].

"If you want to eat these meatballs, you have to continue to process them, and only sell these semi-finished meatballs, although it is more conducive to buying them at home and cooking them according to their personal tastes, but they have lost the group of migrant workers who eat and take out immediately." Zhang Mingchuan plans to make one pill and three eats to fill the problem of the ready-to-eat takeaway crowd.

For the sake of merit and luck points, Zhang Mingchuan fully exerted his positive initiative.

"The common way to eat meatballs is nothing more than barbecue meatballs, shabu meatballs, fried meatballs, boiled meatball soup and dipping meatballs, and let them buy semi-finished products and go home to make their own shabu shabu." Zhang Mingchuan used a bamboo skewer to wear the meatballs, and the magic was that there were no more or no less on each skewer with four meatballs.

The meatball skewers are simply brushed with a layer of oil, a layer of sauce, constantly flipped to make the heat even, and finally sprinkled with some cumin pepper and pepper noodles.

Fried meatballs are even simpler, coated in a layer of egg wash, dipped in breadcrumbs, fried until golden brown, and sprinkled with the same cumin pepper and pepper noodles.

"I'm so smart that simple meatball kebabs and croquettes can fill the needs of diners who don't have a fixed place." Zhang Mingchuan finished eating two kinds of meatballs in a while.

Meatballs are also a kind of street food, different from the cumbersome soup of Yuhutou, the soup is much simpler, and the meatballs are boiled in a pot and then taken out of supercold water to further improve the elasticity of the meatballs.

Add a dash of MSG, sesame oil, pepper and diced celery to the bone broth.

Finally, add the meatballs in cold water and add them to the soup.

After the inspection of the Xuanqi Gate, the meatballs with one pill and three meals are finally on the shelves.

The price of [軨軨 meatballs] is 388 yuan per catty, and it can be equipped with: semi-finished products, skewer version, fried skewer version, and soup version.

"In terms of the quality of the ingredients, this price is not expensive at all, but it is definitely not a price that ordinary people can afford, since this Shanhai Jing has the function of gathering the merit and luck of the world, every time I sell a takeaway, I can get a little merit and luck to help me cultivate, why not set the price more close to the people, so that it will be easier to gather the merit and luck of the world" Zhang Mingchuan looked at the price of 388 yuan a pound of meatballs and thought.

Qinzhou itself is located in the northwest of the inland, Xijing, as the provincial capital of Qinzhou, is the most economically developed city in Qinzhou, and the economy of other cities in Qinzhou is still quite backward, and the groups that can meet the pricing standards of Shanhai Food Garden are only a small part of each city.

The dangers that can be seen everywhere in the desolate world make Zhang Mingchuan even more urgent to need a large amount of merit and luck to cultivate the realm, only in this way can a benign closed loop be formed and continuous progress.

……

"Dad, this morning, the Shanhai Food Garden takeaway restaurant has a new product, called 軨軨軨 meatballs, which looks like a method of Cantonese cuisine, and then after improvement, it has developed two methods that are more in line with our northern tastes, barbecue and frying." Qiao Yuangu said.

"Although steamed, fish and pork dumplings soup are very popular practices, but these three dishes in Shanhai Food Garden do contain the professional techniques of our Cantonese cuisine, could it be that the chef of this restaurant is our fellow Cantonese chef, and he also returned to Xijing to expand the influence of Cantonese cuisine?" Qiao Fubao didn't dare or wanted to believe that this was a level that a folk casual cook who had not entered the faction could achieve.

"If that's the case, try to communicate and discuss peacefully with the other party, with the other party's cooking ability, he shouldn't be an unknown person among our rookies in Cantonese cuisine." Qiao Fubao continued.

"That's right, Dad, that food exploration anchor Junjun took you to eat Xijing I already talked to her last night, she agreed to come to our Tangfeng Pavilion to visit the store, from the small talk, I feel that she doesn't know much about the chef of Shanhai Restaurant, and she hasn't shown her face after leaving the live camera, and she hasn't even added her contact information." Qiao Yuangu reported on the progress of last night's work.

"Why is the other party acting so secretive, and if the negotiation is not satisfactory, perhaps our alternative can start from the other party's reluctance to reveal their identity." Qiao Fubao, who acted spicy, said.

"Let's go and get busy with the kitchen, by the way, by the way, give me a copy of the new meatballs from their takeaway restaurant, I ordered a semi-finished one, you go and help me order another soup version." Since Qiao Fubao ate the takeaway of Shanhai Restaurant, he often ordered takeout to eat on the grounds that he knew that his confidant was invincible.

Recently, in order to retain diners, Tang Fengge not only canceled the reservation rules for unicorn sea bass, but also launched this dish on the takeaway platform at the same time.

Everyone in the back kitchen of Tang Fengge felt that Chef Qiao's temper was becoming more and more hot, and the orders were getting fewer and fewer during the main meal time, and the staff in the back kitchen began to become panicked.

"At lunch today, a few tables of guests ordered our signature unicorn sea bass." Qiao Yuangu, who had just come to the back kitchen, asked the assistant chef beside him.

"There are only four tables, and none of them are regular customers." The assistant chef replied.

"Is the sea bass ready, even if it's only one table, you have to make sure the sea bass is fresh." Qiao Yuangu, who was slightly anxious after hearing the four tables, said.

"By the way, chef, you asked me to keep in touch with that Shanhai Food Court just replied to me, he said that he is just a chef, he just wants to open a restaurant quietly, and he has nothing to talk about with our Tang Fengge, and he will not come to the appointment." The assistant chef looked at the reply on his phone and repeated it to Chef Joe.

"Humph! What an arrogant boy, you go to the Xijing Cuisine Association to apply, I want to launch a cooking showdown against Shanhai Restaurant, and bet on the star rating of the entire restaurant! Qiao Yuangu, who had accumulated a belly of anger, was ignited by Zhang Mingchuan's contempt, and had forgotten his father's evaluation of the chef of Shanhai Restaurant.

The culinary duel in Donghuaguo is a competition notarized by the Cuisine Association, and the main purpose is to prevent malicious competition between the same cuisine in the same city and destroy the market. The winner will be able to set his own price for the winning dish, while the loser will no longer have any say in the dish, and the price must be lower than the winner's dish.

If the culinary duel can determine the dignity of the restaurant, then the star of the entire restaurant, this is the life of the restaurant.