Almighty Shenhao: The strongest street stall system

Lin Li didn't want to argue with him anymore, so he aimed at the pig's thigh, raised his knife and dropped it.

There was just two inches of flesh in his hand, but the pig didn't show any abnormalities, not even a wound.

Everyone was stunned watching this scene.

"No, you kid did tricks."

If it weren't for the obvious lack of a piece of meat on the pig's thigh, no one would believe that Lin Li had already taken two inches of meat off the pig.

"I—grass, when I was a child, I watched those martial arts movies with the kind of plot, that is, if the killer is fast and precise enough with the knife, he can directly take out the human heart without leaving any scars on the chest. I thought this was just The rumors that were not in the air have come true unexpectedly!"

Lin Li ordered the pig to be released. The pig didn't need to be carried by anyone. After breaking free from the shackles, it ran away. Except for the awkward walking of the injured leg, there was nothing unusual about it.

"God, god!"

There were a lot of chefs here. Chefs from some countries might not know how good Lin Li was doing this, but as a chef from Bangzi Country and Dongying, he knew in his heart how good Lin Li's knife skills were.

"Miyazaki-san, how do I feel, this Lin Li is much better than us."

"Shh, don't talk nonsense, we just have to do our job well!"

The worries of the two quickly disappeared.

Lin Li took out the pork and cleaned it carefully.

Then cut the meat into even pieces and heat the oil in a pan.

The first step in making braised pork is to fry the sugar color, which is a technical job.

Lin Li cleans the pot first, puts in the salad oil, and turns the pot gently so that it is soaked in the salad oil.

Wait until the oil is [-]-[-]% hot.

After the pot is moistened, add sugar, then pour in clean water, and stir constantly with a hand spoon to make it melt while heating.

Lin Li used a hand spoon to stir up and down until he found that the big bubbles turned into small bubbles, and the small bubbles became unbubbled.

Then the color changes from white to yellow, and then to maroon. The whole process takes about 1 minute.The sugar color is fried.

It may take a long time for ordinary people to do this, and they still can't fry Lin Li's wonderful sugar color, but Lin Li did it.

Foreigners may not know how powerful this is, but Chinese people know it very well.

"Wow, Lin Li is also amazing. Sugar color is the most critical step of braised pork, and it is very complicated. You must pay special attention during the frying process. Always use medium heat to fry, and you can't use low heat, because the change of low heat is too slow. The cooking is too slow, and the fire is easy to burn, which is difficult to control. He managed to do it in such a short period of time, he is indeed a little master chef."

All the chefs nodded in relief.

Although Lin Li performed very well, the big guys didn't have any smiles on their faces.

Because they watched foreign chefs fiddle with their ingredients, such as caviar, Kobe steak, and salt-baked snails.

The fragrance has begun to overflow, making the whole hall full of intoxicating smell.

"Damn it, don't take it lightly. These foreigners are really good at cooking."

"Time is up, the game is over!"

Following the referee's order, all the chefs finished their preparations and brought all kinds of delicacies that had been cooked and plated to the judges.

Most of the judges are Europeans and Americans, and they prefer to eat steak and caviar, so they taste them in the order they like.

The Michelin five-star chef stood up and introduced his dishes.

"This dish is a specialty of our beautiful country, sturgeon fillet."

Foreigners don't give fancy names, the Michelin chef began to explain.

"This dish is specially made with Amazonian and wild sturgeon. Sturgeon swims back from the sea once a year and can only be eaten in special seasons. The judges are very lucky. I adjusted the fattest one and took out the roe. Fry until golden, then sprinkle special spices, and then slice the sturgeon meat into strips, the fish will deform when heated, and finally become the shape of willow leaves, so this dish is called sturgeon fillet!"

After the introduction by the Michelin chef, the judges began to try the food.

"Well, it's good. This is the best dish I've ever eaten. The roe is already very expensive and delicious, plus the chef's unique craftsmanship, it's a real feast for me. Not bad, not bad!"

The judges were unanimously praised, and Chef Meiguo won the first prize.

He pinched his nose which was broken by Lin Li and smiled triumphantly.

Lin Li didn't take it seriously, and the next thing was Dongying's cuisine.

"This dish is saury! It is also a famous seasonal dish. The saury will chase the ocean currents and wander around the world, and it will only come back to Dongying every autumn, and that time is the most plump fish in the year. At that time, unlike other countries, we in Dongying like raw fish. To put it bluntly, it is sashimi.

In our food culture, only the ingredients without any processing and cooking can guarantee its original taste.

This saury sashimi is a famous dish in Dongying, and all the judges are invited to taste it. "

For sashimi, Dongying chefs have inexplicable confidence, and no country knows how to eat raw fish better than theirs.

Watching the referees pick up the bloodshot and trembling fish fillets, it was a joy to eat.

The domestic chefs looked disgusting. "Ru Mao drinks blood, and regards this kind of raw food as civilization? It's really turning back the wheel of history, bah, disgusting! You say so, Lin Xiaoshen."

Lin Li didn't speak.

The judges really kept giving thumbs up.

"Not bad, not bad, I didn't expect raw fish and meat to be so delicious, it's really great, it's great!"

The gringos were greedy for the saury, and they ate all the saury in a while.

After all the dishes from various countries were tasted, the judges turned their attention to Dongpo Pork, but they looked at the red braised pork, but they seemed a little afraid and did not dare to start.

Park Jung-eun was extremely proud.

"Lin Li, what age is it? In a world-class chef competition, you still use pork to participate in the competition, and you even kill pigs in front of so many judges. It smells so bad that anyone who smells it will shy away, and anyone who eats your food, I think You better wake up, pork is not going to be on the table, what's more, you let these referees see how dirty it is."

Park Jung-eun was right. These referees had tried all the dishes of foreign chefs and gave them high marks. They only stopped their tableware in front of the braised pork.

It is because the pork is too dirty, they can't eat it.

"Referees, since you are here on behalf of fairness and justice, since I have prepared all the dishes, how can you rate our Chinese cuisine if you don't try it? Is this what you mean by fairness and justice?"

Lin Li taunted the judges. The judges had no choice but to pinch their noses, cut off a small piece of braised pork with a knife and fork, and put it in their mouths.

Then everyone froze.

"It's delicious, it's delicious, it's so delicious, my God, what kind of delicious food is this!"