The male god of fast wear is very arrogant

Chapter 66 Master Chef (4)

Liang Zhi took out a snake from the Weng, pinched it seven inches skillfully, washed it clean, and began to peel it.

When peeling the snake, it is important to start peeling three inches below the head. After separating the skin and flesh, do not cut off the snake's head.

The girl who scolded Liang Zhi just now was a little terrified to see Liang Zhi handle the snake so skillfully.

For sinister creatures like snakes, she is the kind that is afraid of even looking at them.

In less than 10 minutes, Liang Zhi had already dealt with the snake.And there was no damage to the structure of the snake from the beginning to the end. Except for the snake skin being shaved off, nothing else happened.

Then, Liang Zhi knocked the snake unconscious.Place in a jar filled with salt water.

It is much easier to handle the fish, I saw that she took out two black fish from the Weng, and the brushing of the knife combined with the rhythm of the surrounding air, it was a beautiful and wonderful picture.

Those who were still beeping just now looked towards Liang Zhi.

When cooking, the first thing to learn is to sharpen a knife.It grinds people's xinxing.If you don't have the heart to be a human being and do things, you can't do anything well.

The second is to take the postgraduate entrance examination for knife skills.A good chef often has good knife skills.And he's an excellent sculptor.He can gather all the things that fly in the sky, those that swim in the water, and those that run on the ground into one plate.

The last is seasoning.

There are five flavors, sweet, sour, bitter, spicy, and salty, each of which has a representative cuisine.

Learning to cook well is not an easy task.The first thing to do is to be able to endure the smoke and fire in the kitchen, the second is to calm down, and the last is the time to test your skills.

After handling the fish and snakes, Liang Zhi began to skillfully configure various seasonings. Before everyone was dazzled, the ingredients were completed.

No matter how good Ouyang Qingfeng's brain memory is, he still couldn't clearly understand what Liang Zhi did just now.

He doesn't know how many ingredients she mixes and how many grams there are.

Then boil cold water in an aluminum pot, put the whole snake in, copy it up, and take it out immediately.

At this time, the snake is not yet dead, but is still alive and kicking in the water.

Finish the fish fillets in the same way.

After dealing with all these, Liang Zhi picked up the steamer.

Steam the snake and fish in the steamer respectively.

If you want to eat the most authentic one, you can either boil it or steam it.

What's more, Liang Zhi used very tender ingredients. When the seasoning was poured on the snake just now, the fragrance permeated out. The snake and fish fillets alone looked very attractive.But the dish is only half done.

The rest is the key.If you want to make Yulong in the sky, you must echo from head to tail, so you need to use cucumbers, eels and the like.

Clean the eel in the same way, and steam it for later use.

Then the cucumbers were peeled into green hills, and the carrots were prepared, and the carrots were made into the sun.

After everything was prepared, Qinglong, the snake that had just been steamed, was placed on a plate.

Then there is the rice field eel, echoing from head to tail, and the two dragons are ready to come out.

The fish fillet is used as a snow-capped embellishment on the green hills, and with a rising sun, it is really beautiful.

In order to reflect the essence of this dish, Liang Zhi also prepared rootless water.

In fact, after cooking to a certain level, the most delicious things can be made with the original soup of the food.

The soup from the fish and snakes that had just been boiled was placed on a plate.

The whole dish is done!

The beauty is like a work of art, no matter from which angle you look at it, it is extraordinarily perfect, and it makes people reluctant to eat it with chopsticks!

As a person who spent 10 yuan, Ouyang Qingfeng gave Liang Zhi a hard look, and picked up the chopsticks.

(End of this chapter)