The male god of fast wear is very arrogant

Chapter 71 Master Chef (9)

Ouyang Qingfeng was taken aback when he saw Liang Zhi's selection of materials.But then I thought of the famous dish of the Sang family, fish and dragon playing in the water.He is silent!
I don't know how much Liang Zhi has improved in the past seven years!
The one Yulong Zaitian back then deeply shocked him, and I hope Liang Zhi doesn't let him down!

Soon, it was time to cook.

All the masters chop or cut, and their knife skills are quite proficient.Even Lao Xu, who has been doing barbecue all the time, moves very quickly with his hands.

On the other hand, Liang Zhi, who was at the end of the line, was not in a hurry to use the knife. She first boiled a pot of water, and then put the perilla in it.

After Zisu dyed the water thoroughly, she took the live fish and threw it into the water.

So everyone present was stunned.

"My God, do you know how to cook? The fish scales are not even scraped, just put in boiling water?"

"Yeah, it's the first time I've seen someone throw live fish directly into the boiling water. What is she going to do?"

Even Zhang Zhizhi, who was on the judges' seat, noticed Liang Zhi and frowned when he saw her tricks.

When everyone was cutting and preparing to cook, Liang Zhi took out the sturgeon that had just been put in the boiling water.

At this time, the sturgeon was half dead and lifeless.

Liang Zhi put it in the cold water, and it seemed to come alive in an instant, alive and kicking.

While everyone was stunned, Liang Zhi quickly fished out the fish and slapped the fish unconscious with a knife.Then he scraped off the fish scales neatly.

Everyone looked at Liang Zhi's technique, like a chef who had been holding a knife for a long time.

The speed of scraping fish scales is very fast, and it is almost completed within 1 minute.

Next, the belly was disembowelled, and the internal organs were removed.

The cod was then placed in the perilla pot just now, and Liang Zhi then chopped garlic, shredded ginger, and scallions.

After preparing these, stuff them into the belly of the cod.

Take out two more cod, kill them quickly and neatly, and fillet them in 3 minutes.

Under the high-definition camera, Liang Zhi's fish speed was affirmed.

Her speed was very fast, and the cod was already sliced ​​almost before the blood flowed out.

Also washed in perilla water, the sliced ​​fish meat is crystal clear, as beautiful as snowflakes.

She took a little perilla water, put it in the center of the plate, and put the sliced ​​fish in it.

Then boil a pot of water and put the yam in it.

When the yam is crushed into a puree, take it out.Place on a perilla plate.

Then boil another pot of water and put the cod stuffed with onion, ginger and garlic in it.

Cook over high heat until half cooked, then take the fish out of the pot.Place on a perilla plate.

Then, Liang Zhi began to thicken the soup.The purple soup thickened with perilla water and salt soup is thickened within 5 minutes.

Pour the soup on the freshly cooked fish, and a fish-and-dragon play is complete.

Regardless of the shape or color, it is quite beautiful.

The people who were joking about Liang Zhi's bad cooking just now fell silent!
What gods did they see!At first, I thought that a man could cook very well, but when he saw Liang Zhi's cooking, he immediately slapped him in the face!
Just that knife skill is enough to boast for several years, not to mention the cooking technique.

Insiders are attracted to Liang Zhi's grasp of the heat and the accuracy of the wind direction.

As for whether it tastes good or not, the skill depends on the key.

If some people can't do the details well, then a dish will be ruined.

From the current point of view, Liang Zhi's speed is worthy of this dish.

(End of this chapter)