gourmet food

Chapter 102
The plate of egg fried rice in front of me is very attractive from the color. The light yellow eggs give the rice a beautiful coating.

The golden eggs are interspersed among them, which adds the finishing touch.

The two different shades of colors give people a very enjoyable feeling from the visual effect, full of liveliness and vitality.

This layered color difference effect will make people involuntarily have a strong sense of appetite. Coupled with the green onion embellishment, it undoubtedly adds a touch of warmth again.

Chu Yunfeng himself was drooling just looking at it. When the ingredients arrive tomorrow morning, he must get a portion to try first.

After looking at the remaining study time, there are 56 days, 18 hours and 23 minutes left. It seems that there is still enough time, so I will continue to learn the omelette rice.

This omelette rice dish is rarely seen in street shops in China, but it is very common in Taiwan and RB and is deeply loved by the locals.

After arriving in RB, many people will go to some internet celebrity restaurants to try this dish. It is said that most people do not do it to try the taste, but to enjoy the wonderful moment of opening the egg capsule.

This visual and aesthetic impact is said to be very healing and can give people a relaxed and happy psychological expectation, allowing people to relax while enjoying delicious food.

However, RB's omelette rice is generally on the sweet side and not suitable for the tastes of Southwest China, so the system has been improved and there are a total of two different side dishes to satisfy different people's tastes.

But no matter what flavor it is, chicken must be added. The first step is that Chu Yunfeng needs to learn how to "cook the chicken".

Isn't it just about breaking down the chicken? How difficult can it be?When Chu Yunfeng got started, he realized how flawed the system was.

I thought it was just a matter of cutting the chicken off, but as long as you are not a novice, it is very simple to separate the meat from the bones.

The biggest difference may just be a matter of whether there is more or less meat left on the bones, or a matter of speed.

Chu Yunfeng thought the same way, so when he faced this step, he realized how deceptive this scam was.

"Error, the error is more than 1 mm, try again."

It's just a chicken nugget. Do you need to be so picky? As long as the chicken can be broken down in a while, it will be ok!

If only it were that simple. This level of difficulty has been hellish from the beginning. It takes 15 seconds to decompose a chicken. That's right, 15 seconds.

What's even more amazing is that it only takes 9 knives in total to decompose a chicken.

The name given by the system to this set of sword techniques is Nine Swords of the Wild Wind. Chu Yunfeng thought about it and it really made sense. Decomposing a chicken in 15 seconds did feel like a strong wind.

The name is indeed crazy, but I don’t know if it’s also that crazy when used?

The first step is to remove the neck and chicken head. The first cut is to cut off the neck. One cut will kill the chicken.

This step is relatively simple, but requires high precision. The entire neck must be removed without leaving any excess.

Chu Yunfeng mastered it after practicing for about ten minutes. This was just the beginning, and then it was time to test his skills.

The next few swords focus on three words: stability, accuracy, and ruthlessness.

The word "steady" requires the chef to have a steady hand when holding the knife and hold the knife with strength; the word "zhun" requires that the knife should be struck with precision and the position of the knife must be accurate; the word "hen" requires that the chef should have strength in the knife stroke and pay attention to the "fatal" of the knife.

The second and third cuts are about stability and accuracy. They need to make a cut in the middle of the chicken's chest and back to expose the bones.

During the cutting process, the knife must be held steadily, the position of the knife must be accurate, and the speed must be fast. The time spent on this step should be within 2 seconds.

"Error, the error exceeds 0.2 centimeters, try again."

If there is a slight deviation in the position of the knife, the system prompts will come immediately, without being late at all, and then continue to return to the previous screen.

After feeling the difficulty, Chu Yunfeng completely abandoned his previous "gentlemanly demeanor" and began to complain about the system.

What's wrong with it being a little off? It's better to cut a little off if it's a little off. If you don't believe me, why don't you try it?

"Error, the error exceeds 0.1 centimeters, try again."

No, you won't let go of 0.1. How about this? Can we still have fun together?
It took an hour to pass the procedure of cutting. Although the time was short, Chu Yunfeng could already feel the long-lost taste of hell-like training.

"Error, the error exceeds 1 seconds, try again."

"Come again, come again, come again..."

These two cuts not only have time requirements, but also quality requirements. After the two cuts are made, the bones must be exposed.

Therefore, the force of the knife cannot be too small, and the speed must be fast. Therefore, while ensuring the quality, we must also pay attention to time. The difficulty is not ordinary.

Some people may think it's very simple, it's just two cuts, just use a little force.

Chu Yunfeng thought so at first, but according to the nature of the system, there would not be such a simple thing waiting for Chu Yunfeng.

Because every time he made a mistake, when he returned to the previous screen, the system would change a chicken. Each chicken was different in fat and thin, and had different bone sizes, which made Chu Yunfeng feel like he was practicing.

So this requires the chef to observe the overall condition of the whole chicken before cutting the knife, so that he can know it well. This requires learning from constant failures.

After thousands of failures, Chu Yunfeng found that he had a deep understanding of the chicken lying on the cutting board. With just a glance, he could know its general skeletal condition.

This feeling was mysterious and mysterious, and it was all based on a strong intuition. After the system notified the pass, Chu Yunfeng continued to try a few more times, and the results proved that this intuition was very accurate.

After two consecutive cuts, the skin and flesh were easily cut open, exposing the bones inside, and the speed would not exceed 2 seconds, usually around 1.6 seconds.

The fourth cut is very simple. Make a diagonal cut on the wing, then pull the wing back, and the entire wing will be pulled off. The fifth cut can directly cut off the wing.

These two swords are relatively simple, and Chu Yunfeng passed after failing dozens of times.

The sixth cut is more difficult and requires cutting the chicken legs directly.

This knife uses the sliding knife technique. First, stabilize the chicken leg, and then slowly slide the knife down against the inside. When it slides to the joint, the wrist suddenly exerts force, and the knife cuts across the joint and breaks it in one stroke.

"Error, the error exceeds 0.2 centimeters, try again."

Chu Yunfeng knew he had failed as soon as he exerted force on his wrist. The knife had not yet slid to the joint, and the drumstick was not separated at all after exerting force on his wrist.

The force fed back from the chicken bones made his wrists extremely uncomfortable, making Chu Yunfeng understand just how hard the chicken bones were.

"Your sister, where are the joints? I'm just a chef, not an orthopedic surgeon!"

There is a lot of meat on the chicken leg. After cutting it with a knife, your vision is blocked, and you can only rely on feeling and experience to judge where the joints are.

Once he makes a mistake in judgment, Chu Yunfeng's wrist will definitely be "injured", and the pain of this injury can be felt.

After failing dozens of times, Chu Yunfeng was almost going crazy from the "pain".

Chu Yunfeng roared: "Your sister, I am really just a chef. Do you want me to change my career to become an orthopedic surgeon?"

And he's a veterinarian...

(End of this chapter)