Won't Glow Food That Isn't Good To Handle

Applicant (Silk)

Tang Xin, who just received the number plate from Azusagawa Tsukino, didn’t know that she had been discovered. At this time, she, like other diners sitting at the dining table or standing in the open space, was staring closely at the cart, to be precise, the hands of the young shopkeeper inside the cart.

Without making everyone wait too long, Xie Yunfei started his performance.

Take out a strainer from the kitchen utensil box, put it on top of the round iron container, and take an iron spoon, wash it and put it aside. Take a few persimmons out of the plastic bag, remove the skin, peel them, cut them into small pieces, and put them in a strainer. Hold the iron spoon in your right hand, press the filter with your left hand, and gently press the persimmon pieces with the bottom of the spoon.

The surface of a ripe persimmon gives people a sticky feeling. After being pressed with an iron spoon, it is easily pressed into a fruit puree. The fruit puree is filtered through the filter and flows into the container below to become a pulp Paste-like orange-red liquid.

It was a little disgusting at first glance, and many diners who were obsessed with cleanliness even took two steps back subconsciously. Xie Yunfei didn’t care about these people, and pressed all the remaining persimmons into slurry according to the previous steps. Then, he took starch, light soy sauce, and a little salt, added them into the persimmon puree according to a certain proportion and stirred it .

After completing this step, Xie Yunfei breathed a sigh of relief.

“These should serve about 20 people.” After muttering softly, Xie Yunfei took out green peppers, pork tenderloin, black fungus, and a few winter bamboo shoots from the storage room.

The moment [Precise], [Focus] and [Efficiency] were turned on, Xie Yunfei showed a knife skill comparable to that of a first-class chef.

Cut the green peppers, remove the seeds, and cut them into 2-3 mm thick slices like the pork tenderloin, black fungus, and winter bamboo shootsPick a piece, and then change the knife to cut into thin filaments of uniform thickness.

Xie Yunfei’s movements were very fast. It only took him about four minutes to complete all the cutting and processing of the ingredients for 20 people. However, it seemed that this was not the end, and he put the processed ingredients back on the cutting board in the order of shredded green peppers, shredded pork, and shredded winter bamboo shoots. Slightly different from the previous one, the ingredients were not placed horizontally, but arranged vertically from far to near.

Seeing this scene, Tang Xin couldn’t hold back, and almost stood up from her seat.

She has seen a similar treatment method. The chef who used this method at that time was none other than the monster who defeated her!

Suppressing the urge to shout, Tang Xin clenched her hands on her knees into fists. Exiled herself to Japan, not even touching her favorite cooking skill. Originally, Tang Xin thought she was relieved and put it down, but after seeing the young shopkeeper’s tricks in the cart, a burst of flames burst into flames. But it couldn’t help igniting in her heart again.

That is the flame called unwillingness.

Yes, how could he be reconciled, the culinary skills that he was proud of were sprayed as worthless by others, and the dishes he cooked were discarded like shoes.

Can……

Even if you are unwilling, so what?

Thinking of the monster that easily defeated her back then, and a certain friend of hers who was almost at the same level as that monster, Tang Xin sighed secretly. There may be geniuses in this world, but she herself is obviously not among them.

As Tang Xin guessed, Xie Yunfei began to finely process the ingredients. He first tilted the slicer knife to the left by 45 degrees, leaving traces on the shredded bamboo shoots, green peppers, and shredded pork, and then sliced The knife is tilted to the right at the same angle, following the previous traces to change the shape of the ingredients into a wavy shape.

This way of handling made many diners in the alley frown. They felt that this was a waste of ingredients.

As if he had guessed what everyone was thinking, Xie Yunfei’s voice suddenly sounded, “I will chop up these cut-off parts later to make fillings for wontons and steamed dumplings.”

When talking, Xie Yunfei didn’t raise his head, staring at the ingredients on the chopping board, his face covered by bangs was full of concentration, and even the previously extremely fast processing speed of the ingredients suddenly dropped to the same level as that of ordinary housewives level.

In the alley, there was no noise. Some smart diners had guessed the reason why Yunfei handled the ingredients in such a way. Even if they didn’t guess it, they knew that they must not disturb the boy in the cart at this time.

The diners communicated softly, including the three of Xiaoyun.

“Sister Shishi, brother Yunlong, tell me, how much does brother know how to cook?” Xiaoyun asked curiously.

“I don’t know.” Yunlong’s words were as short and direct as usual.

Wu Shishi gave a rare gossip, “Golden ratio siu mai, spiced tea eggs, colorful salad, herbal porridge, curry bread and spice bread a few days ago, oh, and after we helped him win the cooking showdown The two luminous recipes he gave as a reward should be more than ten kinds?”

“Ten types? As expected of my brother.” Xiaoyun nodded with satisfaction, “I feel that if I work hard at my brother’s speed, it is entirely possible to equal or even surpass Sister Feifei’s record of a 19-year-old four-star special chef.”

“Do you believe this kind of record?” Wu Shishi glanced at Xiaoyun suspiciously. Because of China’s large population base, there are not many other things, but geniuses and monsters can continue to be produced at a rate of one every ten or twenty years. Not to mention, she is only recognized as the strongest among the younger generation of chefs. Although she has never taken the star promotion exam after passing the special chef examination, no one will doubt her true level. Because of her relationship, Many Huawo special chefs have formed a good habit of not judging their strength by stars.

“But a record is a record.” Xiaoyun and Wu Shishi have a different opinion, “Didn’t you also say that, Miss Shishi? From this point of view, the record holder itself is a symbol of strength, if brother can also reach this level, hee hee hee~”

“One of the conditions for becoming a four-star special chef is to cook luminous dishes. Your cousin has indeed achieved it, but this is only the most basic condition. Don’t forget the remaining two conditions.” Wu Shishi knocked on Xiaoyun’s head, with a longing expression on her face, “I can cook at least fifty dishes with constant light, and I have to go deep into the middle circle from ‘there’.”

“The master became a three-star special chef at the age of 24, but it was not until ten years ago that he stepped into the field of a four-star special chef, and then he became a five-star special chef three years ago,” said Yunlong, as if I don’t like Xie Yunfei either, “Your cousin really works hard, but the most critical talents that determine the growth rate of a cook are the same as me and Shishi, but he doesn’t have any…”