I have become popular in modern times with food

Chapter 228 Test ([-])

The carbon block was burnt red, and there was a faint "crackling" sound of brittle fire.

Huang Nuan looked at it, and it seemed that it was not prosperous enough, so he threw a few more pieces in it, put a piece of barbed wire on it, and put a pot filled with clean water on it.

In his hand was a crystal clear carp with pearly white light, and the pigtail had just been pulled out of the fish's belly a second before, and the gloves were still stained with blood.

Huang Nuan glanced at Chen Xinyi who continued to clean up the eels from the corner of her eye. The eldest lady is usually so gentle that she can't tell that her friend is really on the job!
"Ah Nuan, when the water boils, you can put fish whites in it." Yu Jian divided her thoughts and told her, but as expected, this guy stared at Chen Xinyi's figure in a daze again, and smiled apologetically in his heart.This step-by-step drive to get the ducks on the shelves is really hard for two good girlfriends.

"Oh." Huang Nuan responded, and looked down at the water in the pot. Small bubbles had already started to bubble up, and after a while, it began to churn.She quickly poured the milt, watched them sink and float, and picked up boiling water to pour over and over again.

Ah Jian said that the white fish will be thoroughly boiled.

Another furnace of charcoal fire has also been heated up, and the lard has a lustrous luster under the high temperature, and the aroma of meat oil is also emitted. First put the onion and ginger in the pot, and then take it out and use it.

Then add chicken broth, put the boiled fish into the pot in an orderly manner, and then add the cabbage heart that has been blanched in boiling water, shiitake mushroom slices and immature chicken eggs in turn.The golden color of chicken eggs and the whiteness of fish white are like pearls rolling in the water.

Yu Jian put the lid on, the seasoned phoenix tires didn't need much work to follow up, as long as they were grilled on a slow fire and then turned to high heat, and when they came out of the pot, drizzled with a spoonful of chicken oil, it was done.

The six dishes she proposed are Hun Yang Shi Hu, brocade turtles everywhere, phoenix embryos, vassal body with treasured liver, garlic steamed spinach, and Xiaojia wonton made of eel skin, with poultry and fish , there is no lack of seasoning with fresh mushrooms and mushrooms, which seem to be not very brilliant, but in fact they are exquisite.

In the small restaurants in the capital, the tables and tables have already been set with sumptuous dishes.

Yu Jianguo and Yu Jianping looked at the diners vying to cheer, and sneaked back to the back kitchen hand in hand.Not long after, there was another enthusiastic clash of spatulas.

When everyone felt a little hungry, the waiters had brought the exquisite dishes to the table, and then they were told that all the meals today would be treated by the two bosses.The faces of the diners blushed, and they couldn't open their mouths. Thousands of words merged into a line of sight with expressions, and they turned to the back kitchen, which was concealed by the curtain.

"Hmm—I was greedy for goose meat when I saw the glutinous rice goose made by the little boss. Master Yu really understands us. This roasted goose is really delicious——" Yang Jianxin took a deep breath and looked at the goose aggressively. table.

In the middle of the table, there was a fat roast goose with golden red luster, which was about to blind his dog's eyes and caused him to be greedy. dog paw.

When Papa Yang next to him moved his chopsticks, he also stretched out to the roast goose he had coveted for a long time without stopping. Just as the tip of the chopsticks touched the goose meat, a thin slit appeared.

He fiddled with it in surprise, and exclaimed: "Ah! It turned out to be the shape of a goose after it has been cut!"

Only then did everyone turn their attention to the roast goose plate.

The waiter explained at the side: "Originally, Master Dayu had to slice this roast goose in person, but today is too busy, so the kitchen will prepare the slices first, everyone, please bear with me!"

"No, no, no—" What are you waiting for? Waiting, Yang Jianxin respected Yu Jianguo, "This skill is not much worse than that of Chef Jiang."

Everyone followed suit and nodded.

Yu Jianguo used the traditional method of willow leaves. The goose skin and goose meat were all separated. The goose skin was crispy, like maroon petals. Grease, no need to wrap the skin, just dip a little thick sauce into your mouth, and it will feel extra fat, tender and fragrant.

If you eat a lot of meat, drink a bowl of fresh soup stewed on a goose rack, which contains fluffy morels and fresh mushrooms, and you can also fish out strips of green leafy vegetables. The nectar bath is not bad either!

Papa Yang had a great time eating. He took a mouthful of goose meat, a mouthful of goose soup, and then a sip of wine. He threw two peanuts into his mouth, or took a mouthful of fresh and tender seasonal vegetables. With the remaining piece of beef, he quietly asked Yang Jianxin, "Why didn't Master Dayu go to Shanghai with the little boss?"

With Master Dayu in charge, wouldn't the small boss have a better chance of winning?
"Master Dayu has gone, and Yu's restaurant can only receive half of the usual number of customers every day, are you willing?" Yang Jianxin raised his eyebrows and asked him back.

This……

Father Yang resolutely said: "The little boss is invincible all over the world by himself!"

The grass on the wall is falling on both sides, that's what he said.

In the kitchen, Yu Jianguo looked at the diners feasting through the gap in the curtain.In the dim light in the hall, everyone's faces were filled with smiles, and it was so warm that he unconsciously opened his mouth.

……

On the other side, in the Demon City Arena.

Twenty minutes passed, the maintenance work was still going on, and the staff was busy coming and going.

Jiang Cheng frowned slightly, and glanced at the second chef. The second chef was joking and fooling around with the young apprentice. He didn't notice his gaze, and his brows loosened.

Thirty minutes passed, the maintenance work was still going on, and the number of staff visible to the naked eye was reduced by a third.

Chen Achun of Haicheng Restaurant looked at his watch, sighed helplessly again, touched the casserole pot at hand, it was three minutes cold.

Fifty minutes passed, the maintenance work was still going on, and most of the staff left in a bustling manner.

Fang Zilu from Xiangyuan Restaurant reached into the bag, and there were still the last few pieces of black carbon in it. He raised his head and counted, and there were still three big dishes that he hadn't cooked yet.

An hour and a half passed, and the maintenance work was still going on. Apart from the judges and the audience, there were only a few staff members left on the scene.

After being told to wait again and again, he inadvertently saw the faces of several judges watching a good show, his heart finally cooled down, and he couldn't help feeling a bad premonition.

He finally couldn't bear it any longer. He personally stepped down to find the person in charge of the organizer, and asked, "When will it be repaired?"

The person in charge was at a loss: "The city inspected it, and it seems that the main pipeline is damaged. To avoid the risk of air leakage, the valve has been pulled. I estimate that it will not be ready until around five o'clock."

"Five o'clock???!!" Jiang Cheng was in a mess, "We waited from one o'clock until now, but you told me to wait until five o'clock?! Six o'clock is the final cut-off time, how do you want us to finish it in one hour? These complicated dishes?"

The person in charge shrugged: "That's your problem——"

(End of this chapter)