Yuanshin: Liyue opened a restaurant, and all the seven gods were crying

Then add water directly! !

What is Nine Bone Soup?

Beef bone, sheep bone, deer bone, donkey bone, soft-shelled turtle bone, black-bone chicken bone, quail bone, horse tube bone.

Brew the proceeds! !

It can be said to take the essence of nine kinds of bone marrow and gather them into a pot of soup! !

This soup is the top priority of "Glass Fish Bone".

Close the lid, adjust the fire to the maximum 590 degrees, and then call the rice crust to help, use its flame to make the temperature higher.

This can also speed things up a bit.

"Cracker, breathe fire!!"

Crispy rice: "Googoogoo!!!"

"Thank you for your hard work."

The rice crust is very energetic, and I can't wait to eat the next two dishes.

..

This is the end of the preparatory work for the "glazed fish bone".

Just leave it to time.

And now, it's time to take the dragon's tendons! !

Cooking that "chalcedony dragon tendon"

One sturgeon tendon is only enough to cook chalcedony dragon tendons for five people, so 50 people naturally need ten.

And the ten fish heads also need to be kept in preparation for the glazed fish bones later, after all there are still keels inside the fish heads.

Lin Xiao took out the sturgeon one after another and killed them immediately.

It took a lot of effort to remove all the meat at a very fast speed, and quickly removed the complete vertebrae fish bones one by one! !

The meat of several sturgeon arowanas was naturally placed in the refrigerator.

With the principle that the super refrigerator will not deteriorate in the slightest, it can be taken out to cook "immortal meat" next time.

The spine of Sturgeon Arowana is about 1.4 meters long! !

It seems exaggerated.

I see! !

Lin Xiao chopped off the tail joint, the knife went deep into the spine, and picked it lightly! !

A white thing protruded from the spine in an instant.

Taking this dragon tendon is a technical job.

Don't be slow!

Not fast!

It must be just right, otherwise, although the dragon's tendon is broken, it can be used, but it is not auspicious.

Lin Xiao grabbed the crystal clear, white and flawless dragon tendon, and slowly pulled it outward! !

"Dragon tendons... really dragon tendons!!!"

"What??? Why is there such a long tendon in the fish bone?"

"This dragon tendon looks too good-looking, it really looks like that beautiful jade."

In Tivat, there really is no such thing as cooking fish tendons.

It may also be that there are fish tendons in the big fish that have not been discovered yet, or it may be that they have discovered it, but they did not expect to be able to pull it out and cook it! !

At this time, I have to admire the whimsy of Huaxia food culture, dare to try! !

A dragon tendon! !

Two dragon tendons! ! !

Ten dragon tendons! ! !

"Everyone, please be patient and don't be impatient. The last two dishes are the essence of this Sturgeon Arowana, and they will definitely not waste your time."

Everyone nods again and again.

What is this little time, even if you wait another day, you can't miss the delicious food cooked by Boss Lin.

The people present could spend a whole day just watching Lin Xiao cook! !

Lin Xiao cut each dragon tendon into five sections.

Then I saw him holding a knife in both hands, as if he was carving something on the dragon tendon? ?

Knife with both hands at the same time! !

Using left and right together, it seems that he has two brains, and they can be used separately.

Chef Xiangling and Chef Wei are experienced chefs.

Of course I know.

Xiangling: "Is this a vegetable carving? I really want to see what it is."

Everyone moved closer to the stove, but they were careful not to disturb Lin Xiao's cooking.

Look towards this section of dragon tendon.

On the Dragon Tendon....

It is still pure and flawless, and there is no carving work at all, only some small scratches can be seen vaguely.

"Strange, could it be that Huaxia's vegetable carvings are different from Liyue's?"

Xiangling was very puzzled.

Chef Wei, who was stretching out his old waist, couldn't understand it at all. The sculpture was carved, but it seemed to be completely random.

Zhong Li clasped his elbows with both hands.

Watch carefully.

It seems that he wants to discover the law of Lin Xiaona's carving technique, but after watching for a long time, although his eyes keep up, he just feels dazzled...

Ten roots...

twenty.

Fifty! ! !

Lin Xiao's back was already soaked.

Xiangling also hurriedly handed Lin Xiao a handkerchief. Although she wanted to help Lin Xiao, she couldn't even understand what he was doing...

Lin Xiao's speed was extremely exaggerated. It took less than half an hour to complete the carving of fifty dragon tendons.

Seeing that everyone was still staring at him for so long, he smiled helplessly and asked:

"Everyone!"

"Would you like to see the birth of this dragon!!"

hiss~~

Everyone gasped, the birth of a dragon? ?

It's natural to want to see it, just because it sounds awesome.

only....

Lin Xiao's words should be saying that the carving on the dragon tendon should be a dragon! !

But on the white jade-like dragon (acce) ribs, if you look closely, there are only dense scratches, and there is no dragon shape carved out.

Only the top of the dragon tendon.

Has the prototype of a dragon head? ?

But it's just the shape of a dragon's mouth, no head, no eyes...

it's wired.

Everyone looked at Lin Xiao suspiciously.

I don't know what Boss Lin carved, even the experienced Chef Wei can't understand it at all.

.....

At this time, the dragon tendon has been carved.

On each plate, there is the carved dragon tendon.

Continue to the next step.

Take out a bunch of yams, several catties of Cordyceps mushrooms, and some saffron.

Chop the yam and Cordyceps mushrooms into fine pieces at a very fast speed.

Then put it in water and cook for a while.

Since it is all minced, it cooks very quickly.

After the water boils for a while, remove the cover.

In the golden soup with the color of Cordyceps mushrooms, there are little golden and white debris floating, and the traces of saffron in the back.

High-end ingredients often only require simple cooking methods.

There is no need to add other seasonings to the soup at all.

"Everyone!"

"But I'm wondering what exactly I'm carving?"

The big guys nodded repeatedly.

Chef Wei and Xiangling seemed to have thought of a possibility.