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"How do chefs in this world cook dishes?" After Zhu Yuanyuan selected the ingredients, he didn't do it immediately. Instead, he soaked all the dry ingredients in water, and then silently observed Zhang Shangming. action up.

"What is this kid looking at me for? Do you want to learn my cooking skills secretly?" After feeling Zhu Yuanyuan's gaze, Zhang Shangming, who was processing the ingredients, looked up and found that Zhu Yuanyuan was looking at him, and he couldn't help muttering in his heart He let out a sound, but after muttering, he didn't care about Zhu Yuanyuan. Their Zhang family's recipes were all registered and patented by the Chef's Association. Only Zhang's family can use them. It cannot be sold for self-eating, nor can it be used in cooking competitions such as kitchen fighting.

It can be said that this is the case all over the world. It doesn’t mean that registering a patent can prevent people from learning their own recipes, but that with the patent in hand, others can’t use it in business or public competitions after learning it, so People who have recipes are not afraid of being learned by others.

"Hey! Chefs in this world cook differently. When handling the ingredients, they have to wrap them with food air, and they can't touch their hands. The food air slowly seeps into the ingredients when they are processing the ingredients." ,interesting!"

At this time, Zhu Yuanyuan also discovered Zhang Shangming's cooking method. There is breath in the cooking ingredients. This must be the unique cooking method of chefs in this world. His face became dazed, it turned out that his own method was wrong.

Qi can be integrated into various ingredients, and can also be used on kitchen utensils. It looks like you are using a kitchen knife to cut vegetables, but in fact the whole kitchen knife is covered with Qi, even the cutting board is full of Qi, and When those ingredients are put into the pot, there is also gas in the pot. It can be said that the whole dish has not touched anything else.

"I'll start doing it too. Buddha Tiaoqiang has to deal with these dry goods. Let's ignore these dry goods and cook some broth first. Anyway, the cooking time is a whole day, and I'm not afraid that the time will exceed it. One day is enough, and I have enough energy." As an aid, the broth originally needed to be boiled for more than 7-8 hours, but now only 1-2 hours is enough."

Zhu Yuanyuan thought about the dishes he needed to cook, and he found that it would take quite a long time for Buddha to jump over the wall. First of all, shark fin, abalone, sea cucumber, and scallops need to be soaked in water for at least an hour, so he now I still can't make this famous dish on Shuilanxing.

However, although it is not possible to do it for the time being, Zhu Yuanyuan still prepared the preliminary work. All the soaked hair was soaked in a basin with water, and then a large pot was placed on a stove to boil the broth. It is a must, Buddha jumping wall will definitely taste worse without broth.

Of course, when cooking the broth, Zhu Yuanyuan also used food gas to process the big bones in the same way, and then mixed some food gas into the whole pot. After he processed the ingredients in this way, the audience in the stands really didn't Strange, but the Xiang family siblings also breathed a sigh of relief, they were really afraid that Zhu Yuanyuan would make something wrong.

"For the time being, I can't do Buddha Jumping Over the Wall, and it's too simple to cook vegetarian dishes. Let's make four generations live under the same roof. I haven't done it when I was in Shuilanxing. There are countless delicacies in Huaxia, and I don't even know ten dishes a day. How many years does it take to eat one back and forth, this four generations living under one roof has never been done before.”

After Zhu Yuanyuan boiled the broth and switched to a low heat to cook it slowly, he also thought about cooking the other two dishes first, so as not to delay the time.

However, there are also some dry goods to be processed in the four generations under one roof, so Zhu Yuanyuan first soaked the dry goods in water, including scallops, dried squid, sea cucumbers, and dried shiitake mushrooms, all of which were soaked separately , did not mix with the materials of Buddha Jumping Wall, so as not to mix them up when doing it later.

After finishing these dry goods, Zhu Yuanyuan processed ducks, chickens, pigeons, and quails. He killed and removed the internal organs, and then took out all the bones, claws, wing tips, and sharp beaks. After they were finished, they were all washed, and finally put aside for later use. During the period, Zhu Yuanyuan also boiled a pot of clear soup. The clear soup was made of old hen, lean meat and some seasonings, and Zhu Yuanyuan also specially used minced chicken Cook it in it, so that the clear soup will be as bright as water and very fragrant.

When Zhu Yuanyuan did these things, he used food qi all the way, so now ducks, chickens, pigeons, and quails are all wrapped in food qi, not exposed to the air at all, which keeps the freshness of these meats , The time to deal with these things is not short, because I have to be careful, so I used it for an hour, and it was also at this time that all the dry goods were soaked.

Zhu Yuanyuan first took the dry goods out of the water, and they were all soaked. After washing, he cut up all the diced ones, and then dried scallops, diced sea cucumbers, diced squid, diced Jinhua ham, diced mushrooms, Shrimp, peas, boiled glutinous rice, add seasoning and mix well, then put the well-stirred stuffing into the stomach of the quail and sew it up with catgut, then he took some clear soup and put the quail in it After cooking for a while, all the blood was soaked out.

After the quail's blood soaked out, Zhu Yuanyuan put the quail in the pigeon's stomach again and then sewed it up with gut thread. He put the pigeon in clear soup and boiled it for a while to let the blood soak out. Sew up the belly of the chicken and put it into clear soup to soak in the blood. Put the chicken into the belly of the duck and sew it up and soak in the blood. Finally, sew up the belly of the duck and tie the neck of the duck. After the duck is soaked in blood, take it out and wash it in warm water. clean.

The last thing is to pour some of the remaining clear soup into a sea bowl, then put the whole duck in it, add green onion and ginger, then put it in a steamer to steam, and finally serve it on a prepared plate on the side, and the rest The clear soup is prepared with rice wine, salt, and soy sauce and poured into the plate. This dish is finished. This plate is a unique tableware in this world. It can keep the temperature and freshness of the dish. Whatever comes out of the pot can What to keep.

"Huh! After finishing a dish, this dish of four generations living under one roof is really not easy, it took me so long."

After Zhu Yuanyuan finished this dish, he breathed a sigh of relief. After this set of skills, it disappeared after two hours. The broth on the side has been cooked, and then he can do Buddha Jumping Over the Wall. .

"Dear viewers, you can see that Master Zhang and Mr. Zhu have finished a dish respectively. Which of their dishes is better? We have to wait and see to see which of these two dishes is the most popular. "

The host arranged by the God of Cooking Association immediately saw that Zhu Yuanyuan and Zhang Shangming each served a dish on a plate, and he knew that the first dish was finished.