Wang Yuelong walked indifferently to the side of the console, said hello to the thin little cook who was handling a cabbage, and washed his hands from the sink on the side, but he slapped the board directly, and the kitchen knife inserted in the board popped out with a "bang", and Wang Yuelong reached out and copied it directly in his hand.

After rinsing the kitchen knife on the water pipe, Wang Yuelong threw a piece of palm-sized pork belly that was washed and about to be cut into the air, and waved the kitchen knife violently when the meat was about to fall, and a cold light flashed away, and Wang Yuelong calmly took a basin and took the meat pieces in the basin one by one.

Just this moment, Chef Ma's eyes burst into two fine lights. Chef Ma has been in charge of the kitchen for many years, and with such eyesight, he can naturally see that at that moment when it seemed to be a knife, Wang Yuelong actually cut out seventeen knives at once, cut a piece of meat the size of a palm, cut eight knives horizontally, and cut eight knives at once, and cut it into one hundred and eighty-two pieces of meat with almost the same size.

This is not easy to say, but it is naturally even more difficult to do. Without extremely fast hand speed, without a subtle level of force control, without the slightest hint of eyesight, you would never be able to do that. And it's not something that can be practiced just by exercising, it's more almost to the level of instinctive action.

Chef Ma knew that he could neatly cut the piece of meat into 182 pieces of meat of almost the same size, and he could also cut the meat in the air, but he couldn't use a ruler to measure the position of each knife with such a fast hand speed in the air.

At this moment, Chef Ma's attitude towards Wang Yuelong has changed a little, although I don't know how good Wang Yuelong's cooking skills are, but Wang Yuelong's knife skills are definitely enough to crush most of the famous chefs in the world.

It's just that cooking is not just about knife skills, but it involves many aspects, including the mastery of heat and the ratio of seasonings, which require a long time and a lot of practical operation to be able to accumulate experience. As for the deeper emotions and artistic conceptions, it takes talent and dedication.

Although Chef Ma thinks that Wang Yuelong's knife skills are good, he doesn't think that guy can achieve the ultimate in other cooking skills.

Wang Yuelong didn't know what Chef Ma was thinking, he just asked the thin little cook for three bowls of rice, cut the green onions and prepared them, found a little soy sauce and put them aside, washed the cauldron, and lit the fire directly.

This trip was smooth without the slightest pause, and it was obvious that Wang Yuelong really had a certain amount of cooking skills.

Seeing this, Chef Ma basically didn't believe the fact that Wang Yuelong knew how to cook, but he didn't know what that guy's level was. And in Chef Ma's heart at this moment, the suspicion has completely receded, and only curiosity and anticipation remain.

The firewood was very vigorous, but in order to be faster, Wang Yuelong directly transported his true qi, and the fire was more violent, the flames were rolling, and he kept licking the edge of the cauldron, but Wang Yuelong was unmoved, and waited until the water in the pot was dry, so he picked up the oil pot on the side, raised his hand and shook the pot, and smeared the oil evenly in the pot.

The oil fragrance filled the entire kitchen, but Wang Yuelong didn't stop, just waited for a while, and then sprinkled the chopped green onion into the pot.

"Crackling", under the fire, the oil and green onions are fully combined, and the whole house is full of the aroma of fried green onions.

Without waiting for the green onion to burn, Wang Yuelong poured all the pieces of meat in the small pot into the pot, and when the pot and spoon in his hand were turned, the meat was fragrant, and the rich aroma suddenly made Xiao Liuzi's saliva flow, and the thin little cook also stopped the work in his hand in time and looked at Wang Yuelong directly.

As for Chef Ma, a pair of bull's eyes stared at the boss and watched without blinking, for fear of missing every detail of Wang Yuelong's movements.

The big spoon turned like a butterfly shuttling between the flowers, and those pieces of meat quickly changed color, and Wang Yuelong did not hesitate, picked up the soy sauce bottle and poured it in, "snort", a large amount of oil smoke rose in the cauldron, but Wang Yuelong turned the frying spoon with one hand and quickly clicked a few times on the cauldron with the other, and then a simple wind array blew away the oil smoke.

"This can also be?!" Chef Ma was really surprised this time. He has been in the industry for so long, so he naturally has his own set of methods for exhausting oil fumes, and he also knows many methods of his peers, but he has never seen anyone actually use a magic circle to discharge oil fumes, which completely subverts Chef Ma's inherent cognition.

After the soy sauce evenly stained each piece of meat, Wang Yuelong poured the three bowls of rice into the pot in one go, and then the other three couldn't see Wang Yuelong's hand. Wang Yuelong quickly turned the contents of the pot, so fast that every grain of rice and every piece of meat did not have time to touch the wall of the pot, and he skillfully controlled those rice grains and meat pieces to remain in the pot at all times, not letting a grain of rice or a piece of meat fly out of the pot.

This process is complicated, in fact, it is only a few breaths, when Chef Ma and the three of them were still stupid because of Wang Yuelong's extreme hand speed, Wang Yuelong had already withdrawn the true qi, and even extinguished the flame in the stove with the true qi, and poured in some white sugar while the residual temperature in the pot was still in it, and stirred the white sugar evenly in the meat rice, which was then the pot of soy sauce and meat fried rice was served.

To be continued......

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