Is there something wrong with making food a beast?

Chapter 201
"Four food recommenders, my dishes are finished."

As Qin Lang walked out of the kitchen carrying the Tibetan sheep with fish belly, the rich aroma dissipated at an extremely fast speed.

Smelling the smell, the expressions of the four recommenders gradually changed.

Such a rich and alluring fragrance...

It really makes people unconsciously want to have a taste of it!
On the side, Zhao Wenchang swallowed his saliva directly.

too familiar.

For him who has tasted Tibetan sheep with fish belly several times, this taste is so familiar!

In this familiarity, there is also a bit of strangeness.

Because this time, the fish belly Tibetan sheep cooked by Qin Lang surpassed any previous cooking in terms of aroma.

The comprehensive upgrade of the quality of the ingredients brings the dishes to a higher level.

If possible, Zhao Wenchang also wants to join the tasting team.

Unfortunately, this is impossible.

"Come to the dining room."

Zong Nian got up and led the others towards the dining table next to the living room.

Soon, this Tibetan sheep with fish belly carefully cooked by Qin Lang appeared in front of the four food recommenders.

"Tibetan sheep in the belly of a fish, please use it slowly."

Qin Lang made an introduction, then stood by the dining table and waited quietly.

"I saw the fish, but the mutton and mountain delicacies..." Jiang Zhan said with a smile, "Could it be that they are hidden in the belly of the fish as the name of the dish describes?"

"Open it and have a look." Xi Chen took out a table knife and directly cut a hole in the belly of the fish.

The next moment, the expressions of the four recommenders all changed.

The fragrance in the air has changed!
The mutton, shiitake mushrooms and bamboo shoots hidden in the belly of the fish burst out an unprecedented rich aroma along the cut opening.

The scent burst out as if it had been suppressed for a long time, and it filled the surroundings in an instant, intertwined with the original scent that was mainly composed of the richness of lard and the freshness of carp.

The mutton is slightly savory and fresh, the fragrance of shiitake mushrooms is overflowing, the fragrance of bamboo shoots is as clear as a spring, the lard is rich and fragrant, and the carp is fresh and beautiful. A vivid scroll.

At this moment, the four food recommenders seemed to be in the ocean of fragrance. They seemed to see the mountain forest full of bamboo shoots and shiitake mushrooms in a trance, and saw the highland spotted sheep in the mountain forest that sometimes bowed their heads to eat and sometimes chased and played.

As if disturbed by them, a highland sheep leaped away, splashed water after stepping over a stream flowing in the mountains, and startled a black carp.

The picturesque fragrance with distinct layers moved the faces of all four food recommenders, even Mr. Zong Nian couldn't help being a little more surprised on his face.

Xi Chen quickly cut the whole carp into four parts, transferred one part to his dinner plate, and tasted it silently.

She saw diced mutton, diced mushrooms and diced bamboo shoots scattered in the belly of the carp.

Even though the color and state of the ingredients changed a lot after cooking, Xi Chen still easily separated them.

As a food recommender in the direction of mountain delicacies, she needs to taste the mountain delicacies first.

Picking up a chopstick of the mixture of diced mushrooms and diced bamboo shoots, Xi Chen's almond eyes narrowed slightly in satisfaction.

The top-quality shiitake mushrooms and bamboo shoots completely retain their own flavors during the stir-fry process, but add some other flavors.

That is the mutton that is stir-fried with them. The mutton fat that is excited by the heat remains on the surface of the diced mushrooms and bamboo shoots, and the rich mutton flavor penetrates into the interior with the subsequent roasting process.

That is the wonderful taste of carp's umami permeating inward during the roasting process and being fully absorbed by the diced mushrooms and bamboo shoots.

The deliciousness of fish and mutton is wonderfully blended in the unique flavor of mountain delicacies, and then overflows between Xi Chen's lips and teeth as he chews.

This deliciousness moved Xi Chen.

"I passed!"

She opened her mouth without hesitation, and turned her head into the state of cooking.

Although she likes mountain delicacies very much, she will never reject meat!
Jiang Zhan on the side picked up a chopsticks of diced mutton and put it in his mouth, also showing a look of surprise.

The stir-fried mutton is fully forced out of the rich mutton oil in the fat, and part of the mutton oil is absorbed by the diced mushrooms and bamboo shoots, which means that its greasiness is further relieved.

The top-quality sheep's brain is extremely tender, and this tenderness has been activated to the greatest extent under Qin Lang's perfect cooking.

During the stir-fry process, the surface of the diced lamb is heated and shrunk, locking the gravy inside.

Then during the roasting process, the airtight fish belly is like a steamer, so that the aroma of diced mushrooms and bamboo shoots is forced into the lamb by higher air pressure, so that it can be fully absorbed, while retaining its own juice, not because of roasting. Make it dry.

The deliciousness of the carp gradually permeates with the texture of the mutton meat, adding a bit of indescribable flavor to the mutton.

What's even more rare is that there are so many flavors, and they still don't overwhelm the host.

Among the diced mutton, the deliciousness of the mutton is the main thing, and the others are secondary.

"pass."

Jiang Zhan nodded slightly, and was the second to express his opinion.

On the other side, Li Yunxi's expression was still calm, but there was a huge wave in his heart.

This fish...

He actually tasted two different flavors on one piece of fish!
On the outside of the fish, there is a strong aroma of roasting until golden and a unique aroma of mellow and thick lard.

On the inside of the fish, there are diced mutton, diced mushrooms and diced bamboo shoots filled with the unique flavor that penetrates into the fish as it continues to spread out as it is heated.

The difference between the inside and the outside does not stop there. The right heat makes the carp's skin burnt and crispy, but the meat inside is firm and tender.

Chewing lightly, the fish meat without any fishy smell seems to be able to seep out the juice, so Li Yunxi couldn't help but secretly marvel in his heart.

"I passed too."

He gave his answer without hesitation.

"Great!"

Zhao Wenchang, who was watching from the sidelines, couldn't help but cheered in a low voice.

All three first-level food recommenders passed!

Danbao and Lala looked at each other with joy on their faces.

Their imperial kitchen is the strongest!

Qin Lang suppressed the excitement in his heart, and looked at Mr. Zong Nian who was sitting at the head.

Now, Mr. Zong Nian's test is only the last step.

That is to satisfy Mr. Zong Nian himself.

The three first-level food recommenders who had expressed their opinions also looked at Mr. Zongnian.

Under the tense eyes of everyone, Mr. Zong Nian put down the chopsticks in his hand.

The plate in front of him was already empty.

"I deliberately chose mutton dishes that you have never cooked in competitions and food hoppers." Zong Nian looked at Qin Lang and said slowly, "And you handed in an answer that satisfies me."

He got up from his seat, walked in front of Qin Lang step by step, and put a silver-backed badge depicting mountains, sunsets and pavilions hidden in the blue mist in Qin Lang's hand.

"Congratulations, you have obtained the Misty Badge."

(Chapter 190 of the Easter Egg Chapter of Wuyin Villa has been added)
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Quick entry: [monthly ticket] [recommendation ticket]

Contents of Easter egg chapter at the end of this chapter:

【Mist Hidden Badge】

(End of this chapter)