Food rights and wine beauty: turn a god to farm

Chapter 158 The Unbelievable Work
"Uh, I have heard of such an ear, but I didn't dare to listen to it more. You should say less about this thing, lest disaster come out of your mouth. I won't listen to it. We just pretended that we didn't say anything."

The other person seemed a little scared, so he agreed, "Yes, it's a good thing you reminded me." Then the two stopped talking.

An Ning, who had a keen hearing in the front, listened to their conversation, and couldn't help frowning slightly.

Could it be that Wei Sichen's numerology was really written by the monarch?

Thinking of learning from Yue Gan how miserable Wei Sichen's past was, and thinking of how the king is a good father who loves his son as it is said among the people, I feel disgusted.

At this time, the game also started.

Thinking about this theme, they were very curious about what Lin Qing would do.

Then I saw Lin Qing standing on the food rack behind for a while, then picked up the basket next to him and began to take ingredients from the rack.

He took down a lot of ingredients, and the audience couldn't guess what he was going to do, so they paid attention to others.

Lin Qing received more attention at the beginning. After all, he was the youngest. Although his body had recovered well under An Ning's care, he was still thin and weak.

Those who can stand on this stage now show that they are at least mid-level chefs.

Such a young mid-level chef is very rare.

Lin Qing took the ingredients and returned to the stove. First, he scooped out some flour and began to sieve. After repeated sifting a few times, he poured in some baking powder, stirred it and put it aside.

Then he quickly prepared a bowl of sauce and put it on the lid. Then he picked up a piece of fat pork, carefully picked out the fat, and put it in a pan for dry frying, intending to make lard.

Seeing him refining lard, some judges frowned slightly.

Although lard is fragrant, it is easy to get greasy, and it is also easy to suppress the taste.

Then Lin Qing started kneading the dough, brushing with the prepared sauce while kneading.

Although he looks thin, he has a good grasp of the speed and strength of kneading dough.

The muscle lines on the forearm exposed by the sleeves rolled up are obvious and very explosive.

He also has a unique technique for kneading his face, which was given to her by An Ning, and it has a sense of rhythm.

Those who saw it didn't understand the mystery of his movements, but felt comfortable watching him kneading his dough.

Of course, he was just watching, because the kneading time was a bit long, so soon everyone stopped paying attention to him.

At this time, the lard has been smelted, so it is poured out, and after filtering several times, it starts to brush the lard while kneading the dough.

This move attracted the attention of several judges, who were a little curious as to why he brushed lard on his face.

If you want to knead the dough, if you want the dough to be more elastic and soft, isn't vegetable oil more suitable?
After kneading almost half of the lard in, he separated a few egg yolks, squeezed out the juice of the golden gourd and mixed it, mixed it thoroughly and began to knead it while brushing.

Just kneading the dough took a quarter of the time, and the audience was worried about him.

But his complexion didn't change, and even his rhythm didn't change a bit, he became more calm and calm.

After the noodles are finally kneaded, they cover the fermentation cloth and put it aside, then pick out the meat, carefully shave off the meridians in the meat, and then take out the wooden mallet and start hammering the meat.

This move made many viewers surprised and puzzled again.

Why hammer the meat? If it is to make minced meat, wouldn't it be faster to stamp it?

An Ning thought so before, until she was once invited by a new Chaoshan chef to taste delicious food in his hometown. She ate several delicious meatballs and watched the making process.

Those chefs put the carefully selected meat on the big gongs and drums, and then danced while hammering with a mallet, obviously separated by thick meat, and as time changes, the meat will be hammered more and more The thinner it is, the tune of the gongs and drums has never changed.

Until the meat is all turned into minced meat, a piece of music has been toured many times without any change of tone.

At the beginning, this viewing gave An Ning a great inspiration, so the impression was very deep.

Later, if she made meatballs, she often liked to use a hammer.

It's a pity that her strength is limited after all, and she can't always be perfect.

She thinks that the process of making meatballs can be said to be a very effective special training process for basic chef skills, so she also trained Lin Qing in this way before.

The muscles on Lin Qing's arms came from here, not from kneading the dough.

When he can beat the meat into minced meat without changing the tune of the drums he plays, then anything that requires power adjustment, such as kneading dough, will be easier to control.

Seeing that the hammer took another quarter of the time, many people thought that the kid wanted to give up the game, so they stopped paying attention.

For Lin Qing's side, after hammering several kinds of meat into minced meat of different degrees, they were packed separately, mixed with lard and special sauce, and marinated with the lid on.

The rest of the cooking has basically taken shape, just like the fire is like tea.

Especially the three senior chefs, who faintly began to compete, and managed to attract most people's attention.

As for the selection of ingredients, most people focus on "heavenly", so most of the ingredients used are rare and luxurious.

It seems that Lin Qing is too close to the people, because the ingredients he uses are flour and pork, and the rest of the supplementary ingredients are also very ordinary, not worth seeing at all.

Lin Qing is currently stewing some tomatoes and carving carrots, completely unable to guess what he is going to do.

Just when the incense burned to only a quarter of it, Lin Qing took out the minced meat, placed it on a white plate, and then carefully brushed it with tomato sauce.

Then take out the prepared dough and start to roll it into a thin skin, cover it on the minced meat, and shape the model according to the shaped minced meat.

Because they are on a high platform, most of the audience can't see what the specific model looks like.

However, quite a few of the audience in the box could see clearly, and they were a little surprised.

Looking at the prototype, it seems to be... a dragon?

Then everyone's eyes lit up, and they suddenly realized that it seemed to be mainly around the 'sky', but the idea was indeed very appropriate and very good, so I don't know what the final result will be.

Based on this, many people began to pay attention to Lin Qing again. This kid unknowingly stole the limelight from the three senior chefs.

Lin Qing still carried out her own steps slowly.

The dragon body is completed, that is, the dragon head, dragon whiskers, dragon claws, and dragon scales.

The dragon scales are carefully carved on the dragon body with a knife, and the dragon claws are also made of noodles poured into minced meat.

It was fun for everyone to watch.

But when he watched the whole dragon complete, he suddenly lost interest.

It is good to use dragons as ideas, but this dragon looks too simple and has no aesthetic feeling.

"This guy is pretty smart. When I saw him choosing the ingredients, he thought he was going to make some ordinary folk snacks." Huaiyang Hou also laughed, and a big stone fell in his heart.

No matter what happened in the end, the connotation he showed should not cause any trouble.

On the other hand, An Ning curled the corners of her mouth and smiled meaningfully. A gleam of light flashed in her narrowed eyes, which also contained deep appreciation.

(End of this chapter)