gourmet food

Chapter 283 Do you want to learn?

"Error, failure!
Error, failure! !

Error, failure! ! ! "

Chu Yunfeng was full of confidence at first, but he was hit one after another as soon as he got started.

The first thing he learned was the eight delicacies of seabass and clams, a total of eight important ingredients. Starting from the first ingredient, Chu Yunfeng failed one after another without exception.

Each ingredient is special and the processing techniques are different. Chu Yunfeng is simply trained to the point of ecstasy and can't stop.

Pigeon eggs!

Shelling, failure!
Pigeon eggs are very small, and the egg white inside is very delicate. It will be damaged if you are not careful. The system standard is that even the slightest damage is not allowed.

Yao Zhu!

Cramp, failure!
All the surrounding white tendons and old tendons need to be extracted, which is another delicate job.

Fish maw, also known as fish maw, failed!
It takes too long to remove the fish maw. After the fish maw is soaked, you need to add ginger, green onions, oil, and salt to boiling water, and then add the fish maw to remove the smell.

matsutake!

Slice, fail!
Each piece of matsutake needs to be the same size, not only the thickness, but also the size.
What?waste?

This is a high-end ingredient, and a small amount of leftovers can be saved for other dishes.

But the ingredients for high-end dishes must be handled with meticulous care.

This is what the system requires!

It is also a chef’s pursuit of quality!

Sea cucumber, fail!
Sea cucumbers need to be cleaned, and the knife needs to be changed after cleaning to avoid leaving impurities and sand.

Water shield, failed!
There is mucus on the water shield, so you need to add alkaline noodles and sodium carbonate to clean it, especially the black stuff on it. If it is not cleaned cleanly, it will affect the quality of the dish.

Pigeon breast, failure!
The pigeon is very small, and cutting off its breast meat requires skill with a knife. After it is cut, it needs to be cut into thin slices. After adding the deodorizing spices, it needs to be quickly passed through water to remove the blood from the meat.

Four-gill bass, fail, fail, fail...!
For the rest of the dishes, Chu Yunfeng spent a maximum of 10 minutes on each dish, but after encountering the four-gill bass, it had already taken him more than 20 hours.

I have failed thousands of times, and I still haven’t mastered the skills to deal with it.

Your grandpa's, this is really too difficult.

The four-gill bass is very small, less than the size of a palm, and it jumps very happily after leaving the water, which is completely different from it in the water.

When it's in the water, it's like a fool. It can be touched and caught by you at will. It's no different from a silly fish.

But once you catch it from the water, it will jump around in your hand.

In addition, you need to use chopsticks to quickly insert it from your mouth to stir up its intestines. During the stirring process, you must avoid its liver.

Because its liver is a very, very delicious thing and must be kept in the stomach.

But when your chopsticks are finally inserted into your mouth, and the four-gilled bass jumps in your hand, the chopsticks will immediately deviate.

Either the liver was damaged or a hole was made. This was so normal that Chu Yunfeng almost went crazy.

The whole process must be completed within three seconds. You can imagine how difficult it is.

It's no wonder that Hu Yue was so eccentric before, just seeing that he hasn't learned it secretly in the back kitchen for so long, it's really not easy.

Fortunately, I can practice over and over again. If I were outside, how many four-gill bass would I have to practice with?

Based on my thousands of failures now, the price of four-gill bass practice is already over 50...

"The fish belly is punctured, failed, try again!" The system's voice was a bit harsh.

"5% liver damage, failed, try again!" The system's voice was a little mocking.

"If the time exceeds 3 seconds, fail and try again!" The system's voice gloated.

"Ah~~~~~~!" Chu Yunfeng howled loudly. This was simply too perverted. It was definitely the most perverted thing he had ever encountered in his learning process.

In the process of constant and long-term struggle with this small fish, Chu Yunfeng gradually figured out the habits of this fish.

Its temperament is quite similar to that of an eel. When catching an eel, do not use force. It is best to hold it up slowly with your hands so that it will not bite.

The same is true for the four-gill bass. Chu Yunfeng first let it stay quietly in the palm of his hand, and when it needed to be dealt with, he used his finger joints to fix its head and body with lightning speed.

Then insert the chopsticks quickly!

The experience of previous failures has given Chu Yunfeng a good understanding of its internal structure.

Stir gently, pull out, clean, and done!
It took 2 days, 15 hours and 18 minutes, and that was just the time it took to handle the four-gill bass.

All that's left is to start making it. The method of making it is relatively simple. It needs to be cooked with chicken soup.

The time and order in which each ingredient is put into the pot are particular. Chu Yunfeng followed the steps step by step and finally learned this dish after spending some time.

Including the time for processing the ingredients, Chu Yunfeng spent a total of 5 days, 12 hours and 8 minutes to complete the learning of this dish.

Finally, there is another dish left: four-gill seabass soup with water shield.

This dish is much simpler than Bazhen Sea Bass. The main ingredients are only water shield and four-gill sea bass.

However, its cooking method is very particular. It is not made with chicken broth like Bazhen Sea Bass. Otherwise, the flavor of Four-Gill Sea Bass will be suppressed and its unique aroma will not be tasted.

Chu Yunfeng has already learned how to prepare water shield and four-gill bass in the previous dish, so he only needs to spend time practicing the steps.

After the water shield was processed, Chu Yunfeng added water to cook it. After the water boiled, he put the four-gill bass that had just been processed into the pot.

Because it is processed at an extremely fast speed, the four-gill bass is still alive and kicking when it is put into the pot, retaining the freshness of the ingredients to the greatest extent.

After the four-gill bass is put into the pot, add the same amount of chicken stock according to the proportion of water in the pot and slowly start cooking.

The whole process is relatively simple except for the different spices and cooking techniques.

Therefore, the number of failures prompted by the system is also smaller.

After spending 18 hours and 18 minutes, Chu Yunfeng completed the preparation of this dish.

Chu Yunfeng secretly thought it was a fluke. If he hadn't learned how to handle the four-gill bass in the previous dish, he would have spent a lot of time learning it alone.

After exiting the system space, Chu Yunfeng smirked, came to the stove, and said to Hu Yue: "Rang Rang, Rang Rang, go to the second stove to fry, now the first stove is mine."

Chu Yunfeng turned on the fire on the second stove and squeezed Hu Yue over.

"You?" Hu Yue was cooking, and the vegetables were half fried. She couldn't stop, so she had to go to the second stove and continue cooking without saying anything.

Chu Yunfeng made a "scissor hand" sign to him, then smiled proudly and said: "Come on, I want you to witness what a miracle is.

Do you want to learn?If you don’t know how, you can ask me. If he’s in a good mood, he might be able to teach you. "

After hearing such stinky words, Hu Yue immediately became angry and was about to fight back, but Chu Yunfeng's next move made him hold back the words forcefully...

(End of this chapter)