gourmet food

Chapter 834 There is actually an advisor

"Is this going to control fifteen pots at the same time?"

Princess Silena stared at the incredible scene with wide eyes, thinking that Chu Yunfeng was joking, but what she saw the next second made her open her mouth and scream in surprise.

Ten pieces of yellow stuff fell from the sky into the ten pots on the integrated stove. Chu Yunfeng took them all directly from the kitchen counter and threw them into the pot casually.

Very casual!
It was really just a throw away, as everyone present could attest to.

Because he didn't even turn his head when he threw it, and he didn't even look at the ten pots. He just threw all ten pieces of butter into the pot easily and casually.

They were not thrown to places other than the pot, but hit them all. Even after these butter cubes fell into the pot, the remaining acceleration could not allow them to escape. They just swayed around the edge of the pot and then stayed obediently. Back to the middle.

Nourishing, nourishing, nourishing
The butter began to melt slowly under the heat of the fire, making a sizzling sound, and gradually overflowed with fragrance.

The speed is very fast and the movements are cool!
Mu Qing couldn't help but burst into laughter, knowing that this guy was acting cool again. He was usually too "low-key" in the kitchen, and it seemed that he wanted to show his true strength today.

Princess Silena had never seen Chu Yunfeng cooking in the kitchen, and now she was stunned by Chu Yunfeng's extremely handsome "trick".

However, if the customers here are those who eat in the restaurant every day, they will not be unfamiliar with this unique skill, because they throw it like this every day when doing handwriting.
The 6 chefs were the most surprised. It was just the beginning, and they were already astonished. They really suspected that Chu Yunfeng was here to perform magic tricks.

While the butter was slowly melting, Chu Yunfeng would certainly not be idle. He quickly poured cooking oil into the five-burner stove and quickly turned the spoon on the bottom of the pot twice to allow the oil to heat evenly and reach the point of scorching at the same time. pot effect.

After the oil on the stove was heated up, half of the butter had melted. Chu Yunfeng quickly shook the ten pots slightly so that the butter covered the bottom of the pot.

The eggs were quickly laid on the five-mouth stove. The speed was so fast that it was dizzying. The flowing movements were like an elegant performance, which was pleasing to the eye.

The bowl of egg custard was just lighted a little on the five big pots, and then Chu Yunfeng turned the five pots in quick succession, and the egg liquid in the pot was immediately turned over.

The side of the egg liquid that was put in before that is in contact with the pot has solidified and formed, and the surface is slightly golden. This heat is simply mastered.

In order to get a better view, six chefs hurriedly followed and got closer, wanting to see how it works, the purpose of stealing the teacher is obvious.

Chu Yunfeng didn't take it seriously. While the egg liquid on the other side continued to solidify, he continued to take action.

Among the ten pans, flour was added to five pans, and chopped onions and white mushrooms were added to the other five pans. After shaking it slightly, he turned his attention to the stove over high heat.

He continued to place the chopped tomatoes in each of the five pots, then picked up the pot and started to stir-fry. He flipped each pot twice quickly, and the pot and spoon shook so fast that it was impossible to see clearly.

How many times did he shake the pot and spoon in these two seconds?

As for the integrated stove, the tall chef already knew what he was doing after Chu Yunfeng put in the ingredients. This was definitely French cream of mushroom soup.

"Oh my god, this is incredible, this can't be done, is this guy kidding me?"

As a relatively senior French chef, I have a certain say in how to make this cream of mushroom soup, because when making it, you need to shake the spoon with your hands and keep stirring.

Especially when frying flour with butter, if you don't stir quickly and evenly, the flour will burn and stick to the pan, and some small lumps will form.

Then the final product is not creamy mushroom soup, but flour lump soup.

If you let yourself do it, you can control up to three pots at a time, which is the limit, but Chu Yunfeng obviously wants to control 5 at a time.

But don't forget, there are 5 large pots on the left that are frying dishes, and they are making them at the same time. The level of difficulty is completely rising exponentially.

But Chu Yunfeng used his strength to make everyone exclaim again. There was a wooden spoon on top of the 10 pans. Chu Yunfeng picked up the spoon with both hands and started flipping it quickly.

The turning time of every two pots is very short, almost one second or so, and the turning speed is so fast that it is almost dizzying.

But such a fast speed did not cause the contents of the pot to spill out of the pot. The stove was so clean that there was no sign of any mess.

Micromanagement?

Yes, this is a very meticulous and extreme operation, which shows that the chef's control of details is simply impeccable. The six chefs were dumbfounded.

I was already thinking about it in my heart. If I were to play by myself, it goes without saying that I would definitely make a mess of this stove, and this flour and onions would definitely be everywhere.

In about 5 seconds, Chu Yunfeng had already evenly stir-fried the ingredients in the ten pots, and then continued to use two purposes at once, picking up the pot on the side of the five-pot fierce stove with his left hand, and quickly picking up the wooden spoon with his right hand. Stir fry in a ten pot.

The distance between the five fierce fire stoves and the integrated stove is still very large. The fierce fire stoves are lined up, and a stove is about the distance of two people side by side.

The integrated stove is much simpler. There are 4 stoves on each stove, and the distance is even closer.

So everyone saw that Chu Yunfeng was performing acrobatics. He stepped over with one foot on the left, took the handle of the pot and flipped it twice. He immediately stepped back with the right foot, picked up the wooden spoon and stir-fried twice.

"Oh my God, this is incredible. This is definitely the most amazing scene I have ever seen in my life."

Princess Silena only now understood Chu Yunfeng's strength. She has lived this way for almost 50 years. This is definitely the first time she has seen him cook this way.

As a result, all the women present, except Mu Qing, covered their mouths with their hands to witness this incredible "dance performance".

Da Xin and many others had already taken out their mobile phones and started filming. While filming, they exclaimed in low voices, for fear that they would alert Chu Yunfeng by speaking too loudly and cause him to make a mistake.

The tall chef focused differently from the others. He fixed his eyes on the five frying pans for frying flour, because this was the key to success or failure.

Don't look at Chu Yunfeng's "jumping happily" at the moment, once the heat or stir-frying is wrong, and the flour has lumps, it can be declared a failure immediately.

But as time went by, the flour in the pot began to gradually melt into the butter, and gradually began to change color, and the aroma became stronger and stronger.

There was no sign of clumps or scorching that I was worried about before, and the micro-manipulation was very fast.

Something even more magical happened.

The flour is ready when the tall chef thinks the heat is about to reach, and the fried eggs with tomatoes are ready on the other side. If you don't use the pot anymore, the eggs will become stale.

So what should Chu Yunfeng do? Which side should he protect first?

It's impossible for both parties to handle it together, right?

I have to start the pot and stir-fry the flour at the same time. Is this too busy?
Only the six chefs present had the deepest understanding of this dilemma, and the rest of them were all paying attention to Chu Yunfeng's speed, and couldn't understand the difficulties involved.

But is this difficult for Chu Yunfeng?
It was estimated that only Mu Qing had the most confidence in him. At this time, Chu Yunfeng moved quickly again, and five plates were quickly placed in front of the wok.

Dab the pot spoon in the bowl of salt and draw a circle in the pot!
The same action was done five times at an extremely fast speed. After the last pot was finished, he had already picked up the first pot. As for the pot and spoon?

It had been set aside and discarded by him.

deprecated?

How to take out the food inside without using a spoon?

Many times after the food in the wok is ready, the wok is lifted up and the food inside is "scraped" with a spoon.

Basically, many chefs have this many, and this is also the fastest way to get food.

But Chu Yunfeng held the wok in his left hand and the plate in his right hand. With a slight exertion of his left hand, the scrambled tomatoes and eggs in the pot immediately flew up, as if he was shaking a spoon.

But the next moment, the plate in his right hand caught all the thrown dishes, and the wok was put back on the stove.
Turn off the fire!

This action was repeated four times, and the overall time consumed was estimated to be less than 3 seconds.

"Wow~!"

Everyone was stunned, the way of cooking the pot was so cool.

applaud!

Warm applause broke out, especially from the tall chef, who didn't care that his hands were already red from clapping, and simply wanted to make his applause even warmer.

Five portions of tomato scrambled eggs have been accurately placed on the plate, without missing a trace. On the other side, Chu Yunfeng once again stirred the flour with a wooden spoon and then added the cooled stock.

Don't think that it's done after adding the stock, this is the most difficult step.

While Chu Yunfeng was adding water, he also needed to use an egg beater to stir quickly, so as to prevent the flour from forming lumps when it encounters water.

At the same time, the onions and white mushrooms will continue to be stir-fried on the other side. In short, you can see Chu Yunfeng's hands moving over and over on the ten pots, as if they have magic and magnetism.

After the flour begins to slowly dissolve, the water gradually boils, and you can feel that the soup begins to thicken, and the onions and mushrooms on the other side are also fried.

Chu Yunfeng poured the fried onions and mushrooms into the thick soup, then added a little cream, then controlled the heat, and finally added a little white pepper and salt, and waited for it to continue cooking. system.

Since we are cooking Chinese food, we naturally need to show off our skills. Of course, the plating will not be that simple.

He held the carrot in his hand and started carving it so fast that people couldn't even see clearly.

Soon, beautiful flowers were carved out and placed on the dinner plate with tomato scrambled eggs.

The authentic French fragrant mushroom soup was heated up. Chu Yunfeng chopped the parsley and set it aside. He put the mushroom soup in the five pots into small bowls one by one.

This small bowl is shaped like a coffee bowl, with a curved handle, but it is much larger than it.

Finally, sprinkle the chopped parsley on top, sprinkle some dried thyme with a spoon, and this authentic French cream of mushroom soup is ready.

"One Chinese dish and one Western milk soup. Please try it."

Chu Yunfeng exhaled a long breath, as if he was withdrawing after practicing, with a look of relaxation and contentment on his face.

After this cooking skill was upgraded to technician, it was obvious that his speed and micro-manipulation ability had improved too much. If it were not for the restrictions of this kitchen, there would be no problem in controlling three more fierce stoves.

applause!

Continuous applause!
Especially the six chefs, who finally found the opportunity to walk into the kitchen and began to snatch the kitchen utensils that Chu Yunfeng had used, and started gesticulating there.

"Boss Chu, you really surprised me. I have never seen a chef who cooks so fast. You are definitely the first."

Princess Silena first raised her hand to give a thumbs up, and was not stingy with her praise.

But Daxin is the most shocking one!
I was still doubting Chu Yunfeng's ability to act before, but in the blink of an eye I was obsessed with it and became a loyal audience.

"Mr. Chu, please forgive me if there was any offense in my previous words. After all, this is my job and I have to be responsible for it.

But your amazing cooking skills completely conquered me, and even the members behind me. I believe that their applause just now has shown their respect for your cooking skills.

Please allow me to express my respect again. I have no objections to your participation in the production of the princess's birthday banquet. Please rest assured that this is the opinion we have just unanimously discussed. "

Da Xin put his palms together and bowed slightly to Chu Yunfeng, and the members of the royal family behind him did the same.

"You're welcome, you're welcome, come and try it and see how it tastes!
I just saw that the chef made crispy toasted bread, so as an appetizer, how could it be without the French authentic cream of mushroom soup?
The combination of these two is the best partner. Let’s try it quickly. "

At Chu Yunfeng's invitation, Princess Silena got started first, dipping bread into the mushroom soup, and showed an expression of great enjoyment after just one taste.

Not to be outdone, Daxin and the others rushed to taste it, with exclamations and compliments coming one after another.

Mu Qing saw that the six chefs were unmoved and still picked up the pot spoon and wooden spoon to experiment to see how many mouthfuls she could control. It was a bit cute.

When she came to Chu Yunfeng's side, she asked softly: "You have some secret ideas. Can the difficulty of this tomato scrambled egg be compared with that of traditional Sichuan cuisine?"

"Shh~!

Just keep your voice down, don't you know?

No matter what, as long as I can convince them, that's all. You can't ask me to go back and get some ingredients first and then come over to "perform", right? "

Chu Yunfeng used the word "performance", which immediately made Mu Qing laugh. The difficulty of cooking is so low, what is it if it's not a performance?

It's enough to fool laymen like Daxin.

But Chu Yunfeng did not intend to fool them, but told them an even more shocking news.

"Actually, in order to ensure the quality and efficiency of the cooking this time, we also have a consultant come to the scene. He is the current Sichuan Cuisine Beidou, Mr. Li!"

"Old Li?"

"Is it the Sichuan cuisine master?"

Princess Silena suddenly found that her hand holding the mushroom soup was almost unsteady and she almost dropped it to the ground.
(End of this chapter)