I am a chef in the Chinese Little Boss World

Although both claimed that they did not have any opinions.

But everyone at the scene felt a tense atmosphere of sword and crossbow.

Especially Wang Dong's face is already hideous and distorted at the moment.

"Okay, both of you have no opinion, I'll declare the second game officially started now. "

Master Shiquan sat in the center of the judges' bench and slowly announced.

"Boy, this time you are doomed! I will let you be ruined in Chinese cuisine, and you will not be able to move an inch!"

After Wang Dong glanced at Chu Yunfeng coldly, he walked towards the ring without looking back.

This time, you must use your cooking skills to press this young man who doesn't know the height of the sky and rub it on the ground.

Let him know what it means to be outside the sky and outside of people.

He wants to use his proud cooking skills to wash away all the shame he has encountered today.

"Hehe!

Facing Wang Dong's threat, Chu Yunfeng smiled indifferently and didn't take it to heart at all.

If this competition was replaced by a cooking competition of other dishes, Chu Yunfeng might not have a bottom in his heart at all.

After all, the other party is a veteran who has been immersed in the culinary industry for 20 years.

He is also a master chef.

However, Chu Yunfeng had already completed the three-color sugar juice that was the most difficult to boil for the three-headed unicorn in the virtual kitchen.

Now he has absolute confidence that he can press the other party's cooking skills the ground and rub them, so that he knows what a real master is.

Thinking of this, Chu Yunfeng returned to the recliner above the ring and lay down, looking like a graceful and wandering person.

"Hey, I always feel like something is missing. "

Chu Yunfeng, who was on the recliner, shrugged his shoulders and whispered to himself: "It turns out that there is one less person who massages me, and I knew that Zhou Meili was also called." "

Fortunately, it was Chu Yunfeng who whispered these words.

Otherwise, when the chef on the judges' bench hears it, I'm afraid he will be the first to rush up and hack him to death.

.........

"This Chu Yunfeng is really swollen and fat, and he dares to compete with Wang Dong in cooking. "

"Hehe, I watched Chu Yunfeng lose once. "

"Yes, even if he has the support of the Ten Perfection Masters behind him, it is impossible to defeat the other party. "

"There's an insurmountable gap between a first-class chef and a superchef. "

When everyone on the judges' bench heard that Chu Yunfeng actually agreed to Wang Dong's challenge without knowing whether he was alive or dead, they all shook their heads and sighed one by one, and even opened their mouths to sneer.

"Chef Jidi, who do you think will win this cooking competition?"

Suddenly, a special chef who was good friends with Wang Dong asked with a smile.

"It's hard to say!"

The chef originally asked casually, who would have thought that the first chef would actually think about it seriously for a while, and then he said with a solemn expression.

"Uhhh

The special chef questioned with a look of surprise on his face. “

"I'm not kidding. "

"This teenager's chef level is only a first-class chef, but his cooking skills are no worse than that of a special chef. "

Chef Ji Di said without hesitation, and even his tone was unmistakable.

"It's impossible, it's just a first-class chef, how good he can be!"

The special chef's eyes were full of suspicion, and he continued: "If he really wins Wang Dong, I will walk backwards when I see Chu Yunfeng in the future. "

"Haha! That's what you said. "

Chef Ji laughed a few times when he heard this, and looked at the other party with a narrow face.

"Crazy!

The special chef instantly felt like his head was going to explode.

Master Shiquan frantically defended Chu Yunfeng, wanting to promote him to the position of the elder of the Guangzhou Kitchen Federation.

Now the chef seems to be very optimistic about this young man.

............

After Wang Dong returned to the ring, a staff member brought his carved unicorn perch to his approach.

"Whew!"

Wang Dong breathed a long sigh of relief, suddenly stared, and walked to the cutting board in a few steps.

Without the slightest hesitation, he began to cut the various ingredients needed to make unicorn bass.

After a while, there was a lot more on the cutting board, and the cut ingredients were divided into shredded green onions, shredded ginger, and shredded chili peppers.

After doing all this, Wang Dong directly lit the fire, turned on the stove, and smeared the various spices that had been prepared on the fish.

Then Wang Dong began to boil the sugar color again.

In the world of Chinese cuisine, there are two ways to fry sugar, one is fried in oil and the other is fried in water.

The biggest difference between the two is that the oil frying time is short, which is 3-4 minutes faster than the water frying sugar color.

However, the difficulty coefficient is large, and the chef is required to be experienced and quick to move, and there can be no mistakes.

As for water frying, it takes a long time, and the advantage is that it is not easy to fry and is relatively easy to master.

Therefore, most chefs will choose water when frying sugar.

"I didn't expect Wang Dong to choose to fry sugar with oil. "

Someone on the judges' bench immediately discovered what Wang Dong had done, and couldn't help but exclaim and keep praising him.

"Hmph! You still have a little vision. "

Wang Dong, who was in the ring, heard the compliments of everyone, the corners of his mouth turned up slightly, and he couldn't help but sketch a faint smile.

That's what he wants.

Before the stove, Wang Dong shook the bottom oil in the pot and poured it out.

At this point, there is still a little oil left in the pan, and it is enough to fry the sugar color with this oil.

If there is too much oil, it will be sealed on the sugar solution, hindering the chef from observing its color, affecting judgment, and increasing the difficulty of boiling the sugar color.

Heat the sugar in this pot over low heat, and push the sugar with a spoon to stir in the same direction.

After a short time, the sugar melts, and then it reaches the state of drawing silk with small yellow bubbles, and then reaches the tender state of golden bubbles.

If you continue to heat over low heat, it will slowly turn into chicken blood red, that is, it will become a sugar-colored state.

"Give me the pot!"

After the sugar was boiled, Wang Dong suddenly let out a burst of cry in his mouth.

The blood-red sugar juice instantly covered the entire body of the unicorn perch, and the entire perch became crystal clear.

"Ladies and gentlemen, this is the unicorn sea bass I made, please try it!"

After Wang Dong made the unicorn perch.

He personally took the plate, walked straight out of the ring, put it on the judges' seat, and said lightly.

"Haha! I didn't expect Chef Wang to fry the sugar color to this blood-red color, it's really not easy. "

One of the judges looked at the blood-red film on the body of the fish in front of him and couldn't help but sigh.

"Yes, yes! Just stir-frying this sugar to blood red is not something that ordinary chefs can do. "

Several special chefs on the judges' bench seemed to glance at Chu Yunfeng intentionally or unintentionally, and said slowly.

"Master Shiquan, it's up to you to taste this first bite. "

The smug look on Wang Dong's face couldn't be concealed even more, and he said quite rampantly.

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