Daddy Fantasy World Restaurant

Thousands of years after the breeding and slaughtering industry became fully automated, most residents of the underground city have never seen a sheep slaughtering scene.

In the past Four Seasons Chef King competition, there has never been such a scene of on-site slaughtering of large animals. The chefs always prepare whatever parts of ingredients they need, and the program team directly prepares the finished products for them.

But today, Hades brought a Hailey sheep to the show stage, seemingly planning to slaughter it live in front of the camera.

You can imagine what a bloody scene this will be.

However, in a high-end program like the King of Chefs Competition, watching sheep being slaughtered seems to have a special magic, which makes the audience look forward to it even more.

Coupled with Hades's superimposed passerby fans and strong attention at this time, nearly half of the barrages are related to him.

"Director, do we need to cut the live broadcast of the slaughter scene? Will it be too bloody?" the camera supervisor asked Johnson, a little worried.

"The contestants' exclusive cameras will be used to shoot as usual, and the program team will switch the shots at the right time." Johnson replied. He was not very sure. Hades joined the group temporarily and only arrived at the scene before the program was recorded. There was no time for communication and rehearsal.

The contestants began to deal with the ingredients and got busy.

The judges' eyes also fell more on Mag. With their status, they were already accustomed to the so-called precious ingredients on the field.

"The last time I saw a sheep being slaughtered on site was the Wild Wolf tribe in the north of Hailey Grassland more than 200 years ago. That tribe still retains the tradition of slaughtering sheep by hand to celebrate festivals. The method of slaughtering sheep by the elders of the tribe is amazing." Old Hunter said with emotion.

"What? Will the sheep slaughtered by hand have more soul?" David, a young food critic next to him, asked with a smile.

"It is a sense of ritual. Of course, in the words of you young people, it is right to say that it is injecting souls." Old Hunter nodded with a smile.

"I think he slaughtered the sheep on the spot just for a gimmick?" Julian, the chef of Tucker Hotel, said slightly mockingly.

"In the first game, I think he came here to show off his skills." A judge retorted. aunt

"Is it a gimmick or a real skill? The answer will be revealed soon." The corner of Nancy's mouth curled up slightly and she looked at Mag. Somehow, she had an inexplicable confidence in him.

The judges' conversation was cut into the live broadcast.

The judges' rivalry is another highlight of the show.

Slaughtering sheep is bound to be bloody, and this is true when killing any medium or large mammals, such as the fat pigs that were pressed on the slaughtering bench by a group of big men during the Chinese New Year.

Although Haili Sheep is not a precious ingredient, this medium-sized guy who weighs over 100, has a strong physique, and has the wild nature of a first-level monster is not something that an ordinary chef can easily handle by himself.

Mag didn’t want to leave the audience with the first impression of a bloody butcher during his debut, so the slaughtering scene had to be more elegant.

The Haili sheep were brought to the slaughtering table like a chicken. The first step was to bleed. The knife pierced the sheep's throat and a prepared water pipe was inserted into the wound to avoid blood splattering everywhere. Appear.

Next comes the sheepskin removal.

Mag's knife made a few cuts on the sheep's body, and pulled it a few times. It was like taking off the clothes of the Haili sheep, and the sheepskin fur was peeled off.

There were no scratches on the smooth surface of the mutton, and no trace of wool remained.

"This technique really relieves stress!"

"Sheep: What happened? Where is my fur coat?"

"My family owns a farm. To be honest, the machines are not as clean as his."

The barrage was obviously a little surprised by Mag's technique, which attracted a burst of admiration.

After removing the sheepskin, Mag opened the belly of the sheep, took out various internal organs one by one, rinsed the inside of the sheep with water, and began to dismantle the mutton chops.

The kitchen knife penetrated the mutton chops, like a fish entering water, accurately avoiding the hard bones everywhere, cutting through the fascia, slicing the skin and flesh, and took out two large mutton chops from the sheep's body.

A large lamb of more than 100 kilograms, with twelve lamb ribs on each side and two large ribs.

Mag looked at the super textured lamb chops in his hand and nodded with satisfaction. The program team had provided good ingredients.

After taking the mutton chops, Mag didn't stop, but dismantled the whole sheep.

The broad kitchen knife shuttled between the mutton, following the texture of the mutton body, splitting the large gaps between the tendons and bones, and using the knife along the holes between the joints without cutting through a single bone.

The whole process was as smooth as an art performance.

In just a few minutes, a whole Hailey sheep was completely dismantled into a pile of ingredients.

Lamb chops suitable for charcoal grilling, hind legs and upper brain meat suitable for skewers, stewed...

According to different cooking methods, Mag has cut the mutton neatly.

"This technique is amazing!" Hunter looked at Mag in amazement.

"You haven't slaughtered tens of thousands of sheep, so you shouldn't be able to practice this kind of skill?" David was also amazed, and he also joked: "You guys didn't get it from the slaughterhouse, right?"

Julian looked a little embarrassed and turned his eyes away, pretending not to see it.

Chefs are good at cooking, and gourmets are good at typing on the keyboard, but these sheep-cutting techniques are already outside their professional scope, so they are all amazed.

"It's really hidden." The smile on Nancy's lips became a little thicker.

The director had previously cut the scene and broadcast the entire process of Mag undressing the sheep live.

The audience was also stunned by Mag's method of untying the sheep.

"Eyes: Got it! Hands: You're thinking shit."

“I discovered for the first time that butchering can also be aesthetically pleasing!”

"This is really a treasure chef, and he has become a fan!"

Mag only took two pieces of mutton chops and returned to his stove. He motioned to the staff to help collect the other muttons.

Slaughtering a sheep seems to be a very tedious step, but it only took Mag for fifteen minutes. The player next to him was still competing with the Yellow Arowana. The eighth-level monster, even if it was out of the water, was still a dominator to the chef.

The mutton was simply cut a few times and marinated.

The charcoal grill is placed on the stove, and the charcoal fire has begun to burn slowly. When the lamb chops are marinated, the charcoal fire will be just right.

While waiting for the mutton to be marinated and burned over the charcoal fire, Mag stood in his position and took his time to admire the performance of his fellow players.

The player next to him is tall, with thick eyebrows and big eyes, fair skin, a tall nose, and a muscular body. He looks like a handsome man at first glance. The name written on the nameplate is Iman.

Mag read his information. Iman came from the Tucker Hotel and was the protégé of the judge named Julian.

He was able to reach this point not because of his connections. His cooking skills ranked among the top three among the contestants in the same competition.

The ingredient he chose was yellow arowana. The body of the fish was golden, the scales were delicate and smooth, and the flesh of the fish was actually somewhat similar to that of a dragon head. The name was fitting.

The fish had been disemboweled, and the internal organs taken out were crystal clear. There was no fishy smell in the air, but instead there was a faint fragrance, which surprised Mag.

A genius can remember the address of this website in one second: Mobile version reading address: