Once the most difficult step is completed, the rest of the cooking steps become easier.

After removing the main bone, the carp's body inevitably collapsed a little, like a deflated tire, but as Qin Lang filled the fish's belly with green onion and ginger, the carp's body bulged slightly again.

The green onion and ginger needed to be taken out next, so he filled it with large pieces of ginger and knotted green onions, and then he began to apply cooking wine to the fish to remove the smell.

When the processing of the fish meat came to an end, Qin Lang put the carp flat on the plate and put it aside, and the cooking was accelerated by the spicy and spicy cooking to speed up the process of marinating and removing the fish.

And he himself turned around and took the shiitake mushrooms, bamboo shoots and mutton that had been freshly processed from the egg treasure.

The terrain in Songsheng Prefecture is mainly mountainous, with a lot of primeval forests and rich natural products, and the mushrooms, bamboo shoots and mutton exchanged by Qin Lang with points are all derived there.

The wild shiitake mushrooms in the mountains and forests are larger, the brown canopy is darker, and it smells like a natural smell of dead wood, and the wild bamboo shoots are smaller, but when the outer skin is peeled off, the inner bamboo shoot core is more delicate.

The diet of highland spotted sheep in the mountains and forests is much more complex than that of ordinary grass-fed meat sheep, with not only grass, but also a variety of mountain delicacies commonly found in the mountains.

Perennial eating of mountain delicacies makes the meat taste of highland spotted sheep lighter, and at the same time, the meat quality naturally has a little more peculiar flavor, and the amount of exercise in alpine stocking is greater than that of ordinary breeding, which also makes the meat of highland spotted sheep more abundant and full.

Qin Lang chose the fattest upper brain part of the mutton, if it is said that the highland spotted sheep itself is the best sheep breed, then the upper brain is the best of the best.

On the surface of the bright red lamb, the snow-white fat texture is as rich as marble, which is extremely attractive.

Just looking at the ingredients, the two little ones couldn't help but swallow their saliva.

Even if they don't know much about cooking, they can see the obvious difference between the ingredients used this time and the ingredients used in the previous training process.

The quality of the ingredients is the key factor that affects the taste of the dish.

The fish belly Tibetan sheep they tasted before was already so delicious, and they didn't know what it would taste like now.

"Tuk-tuk-"

With a sharp knife drop, the three ingredients were quickly cut into fine cubes for later use.

Heat the oil, add the green onions, ginger and sea rice and stir-fry until fragrant, then add the diced mushrooms and bamboo shoots and stir-fry.

The mushroom aroma of shiitake mushrooms and the fragrance of bamboo shoots quickly escape from the inside under the stimulation of hot oil, and quickly intertwine under the influence of the upwelling heat, forming a bright and peculiar fragrance that quickly overflows in the kitchen.

The egg treasures and spicy ones who were busy came together, smelling the fragrance of this mountain delicacies, and their faces showed comfortable and satisfied expressions.

This fragrance is even stronger than when Qin Lang practiced fish belly Tibetan sheep to this step before, surrounded by fragrance, and the two children only have a wonderful feeling of being in the primeval forest.

Then, their eyes fell on the diced mutton that had not yet been cooked.

According to the previous experience of cooking fish belly Tibetan sheep, after the diced mutton is added, the aroma will be more attractive than now.

And Qin Lang did not let the expectations of the two little ones be disappointed.

After stir-frying the diced shiitake mushrooms and bamboo shoots, he quickly poured the whole plate of diced lamb into the pot and quickly stir-fried.

The fat in the upper brain meat shrinks rapidly under the heat, and the inner mutton fat overflows little by little, evenly wrapped on the mutton that gradually turns light brown, flashing with an attractive luster under the light, bursting out with a strong aroma that belongs to the mutton.

The pure and rich aroma of the meat is intertwined with the right amount of mutton and the special flavor of the highland spotted sheep that can only be found in the mountains.

These fragrances blend with the aromas of diced shiitake mushrooms and bamboo shoots, making the rich fragrance overflowing in the kitchen fresh and layered.

Just like the flat painting becomes three-dimensional, smelling such a wonderful fragrance, one person and two spirits seem to be in the mountains and forests of Songsheng Prefecture, watching the highland spotted sheep with beautiful markings on their bodies jumping beside them.

…

"This is the first time that the three of us have participated in Mr. Zongnian's test together, right?"

Outside the kitchen, Jiang Zhan, who was a little bored during the waiting, looked at Li Yunxi and Xi Chen on the side and smiled slightly.

Part of Mr. Zongnian's test is fixed, that is, the Imperial Spirit Chef who conducts the test needs to choose three of the eleven first-class food recommenders and satisfy them with a single dish.

Even the test of the eleven first-class food recommenders in Qingyang City to award their own badges is therefore a little different from other cities.

And although Mr. Zongnian's test is notoriously difficult, there is no shortage of brave challengers who want to climb this peak.

Therefore, the eleven first-level food recommenders are very concerned about the choice of the tested.

It is the first time that the Royal Spirit Chef has chosen mutton, aquatic products and mountain delicacies at the same time.

"That Imperial Spirit Chef named Qin Lang is not small." Xi Chen held his head with one hand and said with a smile, "It's the first time I've met the Imperial Spirit Chef who chooses three directions. ”

"Under normal circumstances, choose one type of ingredients, choose one in the two directions of plating and seasoning, if you are good at pasta, you can also choose pasta, such a choice can reduce a lot of difficulty."

"And choose three ingredients..."Xi Chen's voice paused slightly, "I don't know if Qin Lang is really a superb cook, or an ignorant and fearless." ”

Her eyes couldn't help but look at Mr. Zong Nian, who was sitting calmly on the side.

You know, this is a second-level referrer who is eligible to be promoted to a third-level referrer, and he refuses to be promoted simply because he doesn't want to transfer to another state.

If the third-level food recommender in Tianhua Prefecture gives up his position, Mr. Zong Nian in front of him will be the best candidate for the next third-level food recommender in Tianhua Prefecture.

Such a person has a terrifying appreciation of food, and even just tasting the dishes can figure out most of the cooking process like dismantling the meat and removing the bones.

A variety of irrelevant ingredients are cooked together, even the slightest incongruity, can be easily tasted by Mr. Zongnian.

"Young people, it's good to have the courage to try." Jiang Zhan smiled, "If you don't try bravely, how can you improve your cooking skills?" ”

"At least that's something to be encouraged."

"It's very difficult, I'm not very optimistic." Li Yunxi, who was sitting next to Xi Chen, was still concise and to the point.

Zhao Wenchang sat on the side and listened clearly, and when he heard that the three first-level food recommenders were not so optimistic about Qin Lang, he couldn't help but clench his fists slightly.

Qin Lang's cooking skills are very strong!

He also tasted the fish belly Tibetan sheep cooked two days ago.

The taste was beyond the limits of what Zhao Wenchang could describe in words.

He can assure that it is the most delicious dish he has ever tasted.

Although he was sitting next to the four bigwigs, he was trembling as a rookie, but at this moment he couldn't help but whisper.

"Qin Lang's fish-belly Tibetan sheep will definitely pass the test!"

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