Prehistoric World Live Room System

Chapter 35

The real world, Earth.

"Hey, my wife, I'm cooking. What's the matter?" Fang Lin, who is the chef of a five-star hotel, felt his phone vibrate. After helping him out, he took out his phone and saw that it was his wife calling.

"Husband, do you know about the live broadcast of sea fish?" A voice came from the other end of the phone.

"I know, what's the matter?" Fang Lin was a little curious, why his wife would ask him about the live broadcast for no reason.

"Just that anchor, Xiao Xuan, you should have heard of it." His wife then asked him.

"Is it the person who has been rumored on the Internet in the past two days and is said to have crossed?" Fang Lin asked.

"That's right, it's him."

"I know, what's the matter? I have to say, his live broadcast room is very unique." Fang Lin sighed.

"That's right, he's doing Buddha Jumping Over the Wall right now. I've tried some barbecued seafood and it's delicious. Now he's cooking new dishes. I'm going to let you go and see if there's anything you can do. Useful." The wife on the other end of the phone said to him.

Fang Lin, 30 this year, was born into a family of chefs. His family has been a chef since his grandparents and ran a restaurant.In his generation, he has already owned three five-star hotels, and Weiyang Hotel is his family's property.

Perhaps because of the strict family education, although the family is very rich, Fang Lin has always kept a low profile.Influenced by the elders in his family, he loved to cook since he was a child. He seems to have an innate sense for all kinds of cooking. Whether it is grilling or cooking, steaming or stir-frying, he is born with a very good grasp of this, so his grandfather Fang Qingshan has a very good grasp of this grandson. It is due to the great love that all the secrets passed down from the ancestors have been passed on to him, hoping that he can continue to carry forward.

Now hearing from his wife that someone is doing Buddha jumping over the wall live, Fang Lin, a professional chef, is naturally very interested in this matter, especially if the target is an anchor who has been making a lot of noise in the past two days.

Although his wife is not a chef, let alone a family of chefs, under the influence of Fang Lin's family, the taste is also extremely tricky.Although my wife is not very picky about food, there are not many people who can make my wife full of praise, and even say that the food is particularly delicious.

"Okay, I'll go and have a look." Fang Lin said to his wife. After being told by his wife, he just wanted to see how the food tasted by the anchor.

"Well, then you should be busy first." His wife's voice came from the other end of the phone, and then hung up the phone.

"You guys are busy, I'll go out for a while." Fang Lin told the chefs in the back kitchen, walked out with his mobile phone, and returned to his own office.

Turn on the computer, log in to Haiyu Live, and directly enter Xiao Xuan's live broadcast room.

Arrange the shark's fin with water hair on the bamboo slices, put them in a boiling water pot together with 5 grams of scallions, 5 grams of ginger slices, and 10 grams of Shaoxing wine, cook for 10 minutes to remove the fishy smell, take them out, take out the bamboo slices, and put them in a soup bowl , put pig fat meat on the shark's fin, add 8 grams of Shaoxing wine, steam in a basket for 2 hours, take it out, pick out the fat meat, and decant the steamed juice.

Cut the abalone into thin slices, cut each chicken gizzard liver into quarters, cut the duck meat, chicken wings, and lean pork into small pieces.Boil the pigeon eggs, remove the shells, sprinkle with dry starch, roll well, and deep-fry in oil pan until golden brown.Then put the duck pieces, lean pork pieces and chicken wing pieces into the pot and stir-fry, add a little soy sauce, rock sugar, cinnamon, monosodium glutamate, 20 grams of Shaoxing wine, 400 grams of pork bone soup, boil over high heat, remove, put in In a small jar.

Xiao Xuan kept waving his hands, and during the waving, pieces of ingredients were formed like that.His movements are not fast, but there is an inexplicable Dao Yun between these movements, which makes people intoxicated.

"This is......"

Fang Lin frowned, he could see that Xiao Xuan didn't simply cut up the ingredients and mix them well, in this constant movement, there seemed to be an inexplicable force that continuously blended these ingredients together. Together, it has played a double role.

Looking at Xiao Xuan's actions, Fang Lin was sure that there was a record of this technique in the ancient genealogy, but he didn't remember it.

But it's useless to be anxious, he knows the importance of the genealogy. To read the genealogy, he must get the personal permission of his grandfather Fang Qingshan, otherwise it won't work if anyone comes.

After clicking the record button, Fang Lin was going to take time to study the family tree carefully, and let the elders in the family watch this video.He had a premonition that this video would set off a huge wave in the entire chef world.

Xiao Xuan didn't know what the audience in the live broadcast room were thinking, he softened all kinds of ingredients together instinctively, like a dream.Put the chicken gizzard liver, tendon and sea cucumber into a pot, bring to a boil, remove and put them in a small jar.Then put mushrooms, scallops, abalone, ham, shark's fin, pigeon eggs, lotus heart, etc. into a small jar, and put sliced ​​ginger on top.

Pour the boiled scallion oil into a small jar, add Shaoxing wine, salt, and monosodium glutamate, and seal the mouth of the jar with lotus leaves. The rest of the time is waiting, just simmer for 3 hours on a low fire, and then unseal it.

During this time, he is going to cook the remaining two dishes, Texas Braised Chicken and Red Sea Bream Continental.

First of all, prepare the materials needed for the red sea bream mainland, sea bream, crab roe, cabbage heart, spring bamboo shoots, spring cakes, green onions, ginger, and garlic.

"Cut the sea bream into pieces, dip them in starch, roll them in the sliced ​​fish skin, and wrap them in tempura batter. Turn on the fire, pour in an appropriate amount of oil, put the wrapped sea bream pieces into the pan and put the oil in the pan To fry, first fry the fish rolls with medium heat, take them out, then heat up the oil pan, and fry them crispy with high heat."

"Majiao, minced dried chili peppers and deep-fried in the pan. After taking out the peppercorns and chili peppers, add ginger slices, garlic slices, and scallions until fragrant, then fish out the onion, ginger, and garlic and add the sauce (garlic chili sauce + Sugar + light soy sauce + starch)?, when eating, pour the sauce on the fried fish rolls. Put a little oil and salt in the water, and when the water boils, add the stalks and spring bamboo shoots cut into small pieces, and blanch Then put it in ice water to cool it?"

"At this time, you must remember to put a little base oil in the pot, put the dried vegetables into the pot, stir-fry for a while, then add the cut snapper pieces, turn off the heat, put in the oil, mix well, the raw fish Put crab roe in the middle of the slice, marinate the sea bream meat + cooking wine + white pepper + ginger powder + sugar for one night, then bake in the oven at 180 degrees for 20 minutes. Cut the grilled fish into pieces, dip them in noodle sauce and chives Put the pieces into the spring pancakes cut into squares, and fold them in half. In this way, the whole sea bream continent is complete."

Xiao Xuan explained while cooking, telling everyone the steps required for this dish that appeared in the cartoon Chinese Little Master.

"Food takes cooking first, and cooking takes art as its soul! I admire Mr.'s technology." Fang Lin said, only a true expert can know the technical content required.

"Huh? Are you also a chef?" Xiao Xuan asked curiously.

"Yes, sir, I'm also a chef, but it's far worse than my husband." Fang Lin was a little ashamed. He specialized in cooking since he was a child, and he has always felt pretty good.Although he is not proud, but now a young man in his 20s has defeated himself by cooking a few dishes at will, so naturally he still feels a little uncomfortable.

However, he also knew that there was still a huge gap between himself and Xiao Xuan, and the two were not in the same world, even if he wanted to fight, he would have no chance at all.Leaving aside the taste of the dishes, just the knife skills and techniques that Xiao Xuan showed before are already a few blocks away from him, and Fang Lin is not overconfident.

He was convinced, completely convinced.

"The chef is actually quite hardworking." Suddenly, someone from the chef said this.

"When we were all eating and drinking at the table, they were sweating profusely cooking for us in the back kitchen. When we were slightly dissatisfied and scolded the food as unpalatable, or even returned the food, we Have you ever thought about their feelings?"

"I'm not a chef, I just express my feelings. I believe that every chef hopes that the dishes he cooks will be liked by people. Dishes can’t satisfy everyone’s taste, I just hope that we don’t waste those meals that we really put our heart and soul into. That’s a kind of recognition for the chefs, and it’s their motivation to continue.”

"What you said above is good, too many people are wasting it now, no matter how you say it, it doesn't work, it seems like packing is so embarrassing."

"Work hard every day without crying tired, devote yourself to the kitchen hero without fear, white clothes and white hats are so noble, create a delicious life, pots, spoons, and pots jingle

Dang, smoky and fire roasting is not afraid of getting dirty, killing fish, washing vegetables and scraping the large intestine, cutting chicken and duck is a good technique, you are the busiest during holidays, work overtime and sweat a little.I wish the chefs all over the world happy and healthy.”

"Now that I have said that, I would also like to send a few words to all the chefs here. It may be inspiring to you, or you may just laugh it off. It doesn't matter. But at this moment, I hope you are serious from the heart. I listened." Xiao Xuan slowly raised the kitchen knife in his hand, and drew mysterious traces in the air.

"? Use a knife to cut the traces of the years, use a carving knife to carve the splendor of life; use your hands to take care of your own business, use a spatula to cook tomorrow's happiness; use seasoning to taste the splendor of life, and use delicious food to win the applause of life."

His movements are still going on, but during the movements, these traces gradually have the intention of condensing together.

"This is the last sentence I send to you, please listen carefully." Xiao Xuan's voice slowly floated up, drifted into the prehistoric world, and drifted into the hearts of everyone in the live broadcast room.

"To learn cooking, learn morality first. How high is morality, how deep is art. Study theory, be diligent in practice, be modest and prudent, and strive for excellence."

With the fall of the last note, the movements in Xiao Xuan's hands also stopped abruptly. Everyone suddenly discovered that those traces suddenly formed a "virtue" character, exuding golden radiance, floating in mid-air, and the radiance surrounded the nearby blue ocean. Rendered in gold.

　The second update is here, it's very late, I'm really sorry everyone, I'm sorry, please forgive me.

　　
　
(End of this chapter)