Jiang Cheng has already started his performance.

Lift the golden steel keel knife, the cold light flashes, and the blade is shallowly inserted into the inside of the water tofu, and the shining water stains are clearly visible when it is taken out. Change the side, continue to fast in and out, in just a few minutes, the lumpy tofu was removed from the corners, the palm of the hand flipped, grabbed the tofu cube that had become a ball, and sprinkled it into the soup -

As if by magic, the tender tofu, which was originally ordinary, spread out little by little, and instantly bloomed into a blooming white chrysanthemum, and the petals rippling in the clear soup stretched, stretched, and stretched again, with the presumptuous meaning of suddenly loosening after being imprisoned for too long.

This secret Huaiyang knife work made people's eyes widen in surprise, and they were afraid that they would miss the wonderful moment in the blink of an eye. This is the essence of Huaiyang cuisine, with exquisite knife work, to maximize the excavation and play of the texture and taste of the ingredients themselves.

The second chef squinted his eyes disdainfully, pursed his lips again, and set his eyes on the big pork belly that had been dehaired and brushed. But the audience's attention was focused on Chef Jiang, and there was very little attention assigned to him.

Dongpo meat, which is a meat eating method invented by Su Shi, a great foodie in the Song Dynasty, has become a classic delicacy after hundreds of years of development and improvement. Heat the oil, stir-fry the sugar-colored stir-fried meat pieces, stew them with the ingredients, until the meat pieces are red and crispy and soft, and then sprinkle the black truffle, and after a second, in the steaming heat, the peculiar fragrance of the black truffle overflows.

"Hmm—it's full of money!!" Huang Nuan was massaging the little lamb cub in his hand, and he couldn't help but take a deep breath, and his expression was like the fairy qi of inhaling the elixir.

This living treasure -

Yu Jian knocked on the large stainless steel tray on her cooking table, "You speed up the action for me, I'm still waiting to bake it......

Okay, okay, okay -

Huang Nuan pulled his gaze back, turned his head and took a deep breath of fairy breath, black truffle alas! Sold by the gram, the kind that has a lot of money!

Why doesn't Ajan use this high-end ingredient? Huang Nuan glanced at the little lamb in his hand that was still a little blind, and sighed secretly. The lamb had been smeared with Ajan's secret sauce from the inside out, and she turned her gaze to the clear yellow sauce in the small porcelain jar, and she was so curious that she couldn't smell the slightest taste, as if it was separated by a transparent membrane.

She tilted her head and looked at Yu Jian, she didn't know what she was pretending to be in her head, how could she make such a mysterious thing-

And Chen Xinyi, on the other side, lured out the old turtle's head with chopsticks, pinched the knife and calmly waved it down-

The old turtle kicked on all fours, the mung bean's small eyes bulged out suddenly, his neck was crooked, and a snow line flowed out......

Looking at Chen Xinyi's expression again, looking at the old turtle who was still breathing, and then at the knife in his hand, biting his lip seemed to be a pity: This knife is not perfect enough.

Huang Nuan couldn't help but shrink his neck and shivered silently. In the blink of an eye, he met Chen Xinyi's gaze again, and under her aggressive gaze, he flatteredly...... He smiled and sped up the movement of his hands.

It's terrible, if you touch the fish again, the knife will have to be on her neck next time.

….

……

Chen Achun's strategy is basically the same as Jiang Cheng's, the difference is that he handed over most of the dishes to his true apprentices, and only made one by himself - Buddha jumping over the wall.

The continuous games have consumed too much of his spirit, after all, this old man is already in a semi-retired state, and today it seems that his spirit is also a little weak.

The apprentice's face was full of worry, "Master, why don't you let me come?" His master still had a fever last night, after all, the southerners are not used to the weather in the magic capital, the master said, the humidity is so heavy that it is useless to drink no amount of medicinal soup.

Chen Achun waved his hand: "It's okay, you go and get busy, I haven't seen any strong winds and waves, this is nothing."

In the small casserole, five kinds of ingredients have been put in, the chicken and duck are boiled first, and then the tips of the hooves and tendons are put on the hoof tendons, and they are simmered. Buddha jumping over the wall with 18 kinds of main ingredients and more than 10 kinds of accessories are fused with each other, and what you eat is the mystery of carefully cooking out of every minute and second.

Looking at Chen Achun's hand, there are ham, pork belly, shark fin, sea cucumber, abalone, dried scallops, as well as pigeon eggs, shiitake mushrooms, bamboo shoots, and razor clams...... A small plate and a small fluttershy show everyone how extraordinary this dish is.

Chen Achun took advantage of the gap between waiting for the next round of ingredients to be put in, closed his eyes slightly and took a nap, and his palms were already filled with a hint of water. The apprentice had already methodically instructed the apprentice to start the production of the dishes, he squinted his eyes, a little relieved, no matter what the result was, this time when he went back, he could also hand over the Haicheng Restaurant to him with confidence.

Of course, what surprised him the most was the little girl next to him, looking at the posture, she prepared all the dishes by herself. It's an impossible task –

But he couldn't help but be curious, and he also wanted to see where the limit of this little girl was.

He was full of curiosity at this time, and the apprentice had already begun to make the famous Cantonese dish "Crispy Glutinous Rice Chicken". The free-range chicken has its legs cut off and then has to pull out its neck bone. I saw that the apprentice's eyes were concentrated, stretched out his fingertips and inserted them into the neck skin, ripped off the chicken neck along the lines, and then cut off the chicken wing joints, and went down along the chicken skeleton.

Pickling is the key, the crispy glutinous rice chicken of Cantonese cuisine, the chicken skin is crispy, the blow can be broken, there is a crispy feeling under the bite, and it has a salty fragrance, what you want is a taste of fermented bean curd, with a variety of spices to coat the whole body of the chicken, and soak for a while.

The "glutinous rice" inside is not only rice, but also sausages and shiitake mushrooms are stir-fried, and then stir-fried with steamed glutinous rice, and then stuffed into the belly of the chicken and tied to the seal. Blanch the skin with boiling water, air dry the chicken, then put it in the oven and grill it with charcoal, taking it out twice in the middle and brushing it with honey repeatedly. Before it is baked, the aroma of honey mixed with oil makes people appetite.

When the oven time came, the apprentice brought out the tray, and the fragrance was even stronger, like catkins, and flew to the noses of everyone present, and even the nose hair trembled and shouted—

"Goo-dong—"

Huang Nuan swallowed his saliva clearly and muttered to himself, "It must be soft and tender, juicy, with the sweetness of honey, and sticky rice in it!" I like to eat glutinous rice the most, the sausage is salty, no, no, no, Cantonese sausage is sweet and silky, a layer of meat and a layer of rice, a layer of rice and a layer of meat......

A white rag was handed over, Huang Nuan unconsciously took it and wiped the saliva from the corner of his mouth, suddenly made a movement in his hand, and suddenly raised his head-

Chen Xinyi showed her fangs and asked, "Please, ask, you, okay, okay?"

That's to say a clear mouth, gritting teeth.

I relied on food to explode in modern times.

There are three points to remind you at the end: remember to collect [] w w w.. com, next time I update you to continue reading, look forward to the wonderful continue! You can also use the mobile version: wap... com, you can read it anytime, anywhere....