I am Qinxing No.1

Chapter 371
Zhou Dong looked at Ling Zhenfeng and said, "Please tell me."

No one is a fool, Ling Zhenfeng looked like a pig brother when he saw this kitchen knife, how could Zhou Dong not see it?However, he is a guest from afar, and he respects him as the chef of the national banquet. Although this is just a way for the successors of Fengzimen to seek "fame and fame", it has made contributions to the country.

Otherwise, how could Zhou Dong have such patience.

"Chef Zhou challenged with fish and vegetables. I took advantage of it, so no matter the outcome of this match, I don't think it should affect the ranking of Qinxing Weapons Book. That is to say, even if I win against Chef Zhou by chance, The ranking on the Qinxing weapon spectrum remains unchanged."

In Ling Zhenfeng's eyes, the ranking on Qinxing's weapons list is important, but it is more about face; and this "Devil May Cry" is a real benefit, and it is his favorite. He will die with this knife!

Baiweisheng looked at Ling Zhenfeng with a smile: "If this is the case, Chef Zhou will lose his fortune. Isn't it unfair to Chef Ling?"

He is an old man, and he also asks questions knowingly.

"I can't say it's fair or not. I just think that if I, who is known as the king of fish, rely on competitions to improve my rankings, I won't be able to win by force, and I won't be able to convince Qin Xingzhong."

Ling Zhenfeng looked at Zhou Dong and said, "That's why I want to discuss with Chef Zhou, can we change the prize?

To show my sincerity, the prize I will present will be my famous dish - 'Hundred Fish Hengjiang'! "

A hundred fish Hengjiang?Is this Ling Zhenfeng crazy, even willing to take out this dish?

This time, even Baiweisheng never imagined that he claimed to have eaten all kinds of fresh fish in the world, but he never had the chance to eat this dish.

After Ling Zhenfeng became famous for this dish, he was selected as the chef of the National Banquet not long after. The organization talked to him and thought that this dish was too extravagant and wasteful. It will affect badly and go against integrity. I hope it is better for him to do less, and it is best not to do it.

Although he is not forbidden to cook it for people outside the system, but how many people can eat this kind of dish?Even if there are rich people who want to eat, Ling Zhenfeng doesn't have much time, after all, it takes half a month just to prepare the dishes.

Baiyu Hengjiang. According to legend, this dish stretches for more than ten meters, and gathers the freshness of all corners of the world!It is a top-level delicacy, and it is also a scroll of Qingming Riverside Picture placed on the dining table!
Not to mention Baiweisheng, Huailiangren, etc., even Zhou Dong couldn't help being moved. Although it was the first time he became famous for this dish today, he could tell from the expressions of Baiweisheng and Huailiangren that it was really great.

"Didn't Master Ling say that he would no longer cook this dish?"

"Hehe, I stopped making this dish because I was in the system and I was afraid of bad influence, but if I pass the recipe to Chef Zhou, and Chef Zhou cooks it himself, it's not a waste of public money, and two It's not that I do it myself, and I don't even care about the organization?
I just don't know if Chef Zhou is satisfied with this lottery? "

Ling Zhenfeng chuckled, throwing out the devil's temptation.

Satisfied, why not satisfied?
This Baiyu Hengjiang dish is not found in the menus of major cuisines, and it is even more unavailable in the market. No matter how strong Zhou Dong's learning ability is, he has no way to learn. If there is a chance to learn, a fool will refuse!

What's more, it will be my mother's [-]th birthday in a few months. Fish and vegetables are very auspicious, let alone a hundred fish Hengjiang Qi wishing her mother a birthday?
Zhou Dong's eyes light up slightly, he is determined to get this recipe of Baiyu Hengjiang!
"Satisfied, but I don't know what prize Master Ling wants from me?"

Everyone was looking at Ling Zhenfeng, even willing to come up with famous recipes, the request must be huge, people with a discerning eye had vaguely guessed that he came for Zhou Dong's kitchen knife, that is, Zhou Dong was honest.

"If I win, I hope to get this 'Devil May Cry'."

Ling Zhenfeng would rather call this kitchen knife "Devil May Cry" than "Master Xiao Zhou's Kitchen Knife". He would vomit if he called it such a low name.

"impossible!"

Huailiang sneered and said: "Old Zhou, you can't agree, so what about the recipe of Baiyu Hengjiang? The recipe is fake, and the chef's experience is the most important thing. Besides, no one has seen this recipe before. You know it Is it true or false for you?

A kitchen knife is a chef's name!Represent your honor!If you lose even the kitchen knife to others, you, a young master, can still work hard in Huaxia in the future?

This is no longer a lottery, this is a gamble of your wealth and life! "

Ling Zhenfeng said angrily: "Chef Huai, Ling said one thing, if I lose, how can I come up with a fake recipe? What do you mean by that?"

"Hehe, what do I mean? Since you entered this kitchen, you have been staring at this kitchen knife, and your eyeballs are about to fall out. What do you mean by me?"

Huailiang sneered repeatedly: "No wonder everyone says you are 'Qinxing Jinchi'. This is your 'precious cassock' again?"

Lao Huai is completely true, what kind of state banquet chef, after I won the Le Cordon Bleu, the French Prime Minister personally invites me to cook a state banquet, I don’t care to go!

"you!"

Cool, so cool, this plot is simply the big climax in the cool text!
Long Dashen typed quickly with his mobile phone, what kind of fish Hengjiang, what treasure kitchen knife, and the chef of the state banquet changed the lottery on the spot. Will he get what he wanted, or will he lose his wife and lose his army?Please continue to pay attention to this book
The book review area was boiling again.

'Good guy, what is a hundred fish Hengjiang, is it a dish made with a hundred fish?It seems that I have never heard of it. If it is true, this recipe should be very precious, right? '

'It looks like a newcomer at first glance, have you heard about Master Xiao Zhou's glorious battle history?That kitchen knife was won by others in the Xiangjiang Contest, and it beat all fifty states with one knife!What recipe can be exchanged for such a good baby?

And Chef Huai also said, what is a kitchen knife?That is the chef's reputation, wealth and life!Can I bet on it casually? "

"Isn't Inuyang Jingzhai just a gamble?"

"Sweep the blind here, everyone, you must know that although the dog-raising family is not a dog-raising family, their ancestors actually raised dogs. Can you expect a dog-raising person to understand this truth?

I'm not insulting the dog breeder, I just said that the dog breeder turned into a chef is actually crossing the line, they are like a bunch of clubs."

"Okay, okay, let's stop talking here, God Long, when will you update the next chapter? Did Master Xiao Zhou agree to the opponent? When will the competition start! You can't be so foolish!"

Cang Yanshan really can't stand it anymore, why is Lao Ling still not cured of his illness, and seeing someone else's kitchen knife counts as a plan?
But no matter what, they are old friends, and we all came together, so we can only calm down the atmosphere: "Everyone, stop arguing, Lao Ling, this is your fault, how can you covet other people's kitchen knives?
There is also Chef Huai, although Lao Ling is unreliable, he is also a man of faith. If he said that he would fool people with fake recipes, I would be the first to not believe it.

Brother Zhou, don’t worry about it.”

"Don't worry, Brother Cang, I understand."

Zhou Dong was also in a dilemma. Yingling Zhenfeng was at least [-]% sure, so why not give away free recipes?But after Huai Liang made such a fuss, it was hard for him to agree to Ling Zhenfeng. His old Huai had already said that a kitchen knife is the reputation and life of a chef!
It can't be said that I can almost win, Lao Huai, don't worry about it, right?After saying this, I think Lao Huai and Ling Zhenfeng will go crazy.
Now he looked at Ling Zhenfeng as if he was looking at a cooked duck, but the duck had already reached its mouth but began to flap its wings. Don't mention the sadness in his heart, his tone may not be a bit low: "Master Ling, I am afraid I cannot agree to this request."

Huailiang breathed a sigh of relief when he heard the words, Lao Zhou still understands people, you can tell from this tone that he really listened to my words!
Ling Zhenfeng's heart tightened, and he looked at this precious kitchen knife again, gritted his teeth and said, "Chef Zhou may have misunderstood me.
What I mean is that if I lose, not only will the recipe of Baiyu Hengjiang belong to you, but I will also spend a day telling Chef Zhou all my experience and experience about this dish; I want this precious kitchen knife. As Chef Huai said, the kitchen knife is the chef's reputation and life. How could I do this? "

Huai Liangren snorted: "So I still misunderstood you, so what exactly does Chef Ling mean?"

Ling Zhenfeng glared at Huai Liangren fiercely, gritted his teeth and said, "If I win, I just hope that Chef Zhou will allow me to temporarily borrow this knife for three months.
To tell the truth from Chef Zhou, I love kitchen knives the most. If I can’t see them, forget it. I see them, but I don’t have a chance to use them. I will toss and turn and have trouble sleeping. this life"

As he spoke, mist appeared in his eyes, and his voice gradually became sad.

"Okay, okay, Chef Ling, don't say any more."

Zhou Dong couldn't bear to hear it. An old man was groaning for the kitchen knife. He didn't think it would be enough; and it could be seen that Ling Zhenfeng really loved knives. Even if he lent him for three months, he should It will also be taken care of.

What's more, did he 'borrow' it?On the contrary, the recipe of Baiyu Hengjiang, I am determined to get it!

"If you just want to borrow this kitchen knife for three months, I can agree to it and take this as a lottery. If there are no other questions, please ask Master Ling to start first?"

Huailiang lowered his voice and reminded: "Old Zhou, have you thought about it? It's not unreasonable that this person is called 'Qinxing Jinchi'. He said that he borrowed it for three months. I'm afraid the knife got into his hands. I want him to return it." It will be difficult to come back."

"Not difficult."

Zhou Dong smiled and said in a low voice, "Because he has no chance to borrow it."

Huailiang was taken aback for a moment, looked at him, and suddenly laughed loudly: "You are really a wimp."

***
Zhou Dong was not in a hurry to start grilling fish. Although grilling is the simplest and crude cooking method, it is not easy in his hands. Once you start, you have to go all out, and you will have no chance to observe Ling Zhenfeng's craftsmanship. .

Now he, Baiweisheng, Huai Liangren, Yan Yi, etc. are all carefully observing Ling Zhenfeng's "simmering lake freshness", and standing beside him is Long Potian, who is coding on the spot with a mobile notepad. It’s been a long time since I’ve been so dedicated, there’s nothing I can do, readers are rushing now, waiting to see the results of this fight.

Ling Zhenfeng first glanced at the "Master Xiao Zhou's Kitchen Knife" placed on the knife holder, his eyes were extremely hot, as if he saw the goddess in his dream that he had often dreamed of since the night he became a "man", and then sighed He breathed a sigh of relief, and casually took a Zwilling's horse-head knife, took out the Houttuynia cordata that had been washed step by step, and quickly chopped it into powder on the cutting board.

The vast majority of chefs use onion, ginger and garlic to remove the fishy smell, and if it is not particularly necessary, even chefs like Zhou Dong and Huai Liangren do the same.

Some chefs don’t even know that Houttuynia cordata can also remove the fishy smell. If you meet someone who doesn’t eat onion, ginger and garlic, it’s a good choice to use this thing to remove the fishy smell; Fighting poison with poison and turning fishy fish into fishy fish naturally has higher requirements for chefs. If the level is not enough, a pot of fish may be ruined directly.

So unless there is a special need, no one wants to take this kind of risk.

"Old Zhou, what do you think?"

Huailiang stared at Ling Zhenfeng for a while, feeling a little confused.

If he had any questions now, he would ask Zhou Dong immediately. Although he often said that he was not convinced, in fact, he had already been somewhat convinced of Zhou Dong in his heart.

The houttuynia cordata that was cut into pieces by Ling Zhenfeng released a very strange smell, which was fishy and mutton-like, making people sick, and it was not cooked fishy, ​​but a raw fishy smell bred by nature. A certain biochemical attack effect.

Zhou Dong didn't immediately answer Huai Liangren's question, subconsciously covered his mouth and nose, and quietly observed Ling Zhenfeng's actions.

I saw that Ling Zhenfeng filtered the chopped Houttuynia cordata with water, and then beat four soil eggs, and then poured them into them and stirred them thoroughly. The taste became even weirder, and Cang Yanshan was not behind. Having stayed in the kitchen before, the resistance to this kind of strange smell is extremely weak, so he covered his nose and said, "Oh, brother Zhou, I'd better go to your wine cellar and take a look, and say goodbye."

Long Dashen also retched twice, and seeing Zhou Dong looking at him with concern, he suppressed the churning gastric juice and said, "I'm fine, I'm fine, I can still do three shifts today"

On the contrary, Baiwei Shenghuai's lovers, although they all frowned, they could still bear it. This is called being in the abalone for a long time without smelling it, which is the so-called professionalism.

"The simmering we generally understand is actually a slow stew over low heat, but what Master Ling does should not be so simple."

Zhou Dong glanced at the Houttuynia cordata mixed with native egg liquid, as well as the unused frogs, rice field eels and a few fish heads, and he was also full of doubts. If you don’t use these many materials, Houttuynia cordata and rice field eels can barely pass. What the hell is a frog?

Ling Zhenfeng is obviously an old horse who knows the way. After preparing the Houttuynia cordata, he began to process the eels and frogs.

The eel was still alive, he killed it himself, and then used only the blood of the eel, boiled it in boiling water to form a blood clot, and then cut it into thin shreds for later use. Stir together the rice field eel blood, then put it into the frying pan, and stir-fry gently in the warm oil, but finally discard the rice field eel blood and field chicken, leaving only the oil that just covered the bottom of the pan.

"Is this the use of taste as anointing oil?"

Huai Liangren and Zhou Dong exchanged a look, and both of them smiled, because they both thought of a joke that was circulated on the Internet at the same time, and it was a very authentic joke.

It is said that after the country severely cracked down on waste oil, some customers of hot pot in Sichuan Province expressed dissatisfaction because they found that the taste of the hot pot had changed and did not have the original fragrance. The reason is that the waste oil used before was replaced.
Leaving aside health issues, gutter oil is actually borrowed from various flavors. Of course, this so-called "fragrant" is the lowest level, and there are even peculiar smells in it. True gourmets will naturally dismiss it, and also not good for your health,

But it must be admitted that cooking with oil is a cooking method adopted by many cuisines. To give an example in daily life, the oil for oil-splashed noodles is actually first borrowed in the pot to adjust the flavors, and then poured into it. In the noodle bowl.

Obviously, Ling Zhenfeng's method is much better than that of waste oil. He is using the oil to borrow the essence of rice field eel and frog. , The oil in this pot is not ordinary oil.

Then Ling Zhenfeng used this pot of oil to fry the Houttuynia cordata egg liquid that had been stirred evenly before into a thin flatbread, and put it on the table to cool; Quite a lot, Long Dashen heaved a sigh of relief, my god, being a chef is really not easy, it seems that I don’t have such talent anymore, I’d better write a book.
With the flash of the knife, Ling Zhenfeng first descaled and opened two Chudu grass carp, and then cut the tender and thorny fish into a pile of fish fillets with extremely fast and accurate knife skills. Taking a glance, I found that Ling Zhenfeng had separated the small spines at the same time as he was cutting out the fish fillets, and placed them on the table, just like a complete fish skeleton.
Can't help nodding secretly, this kind of Chudu grass carp is not something that ordinary chefs can handle fish bones, it must be done with extremely fine water milling skills and special tools. Even if Ling Zhenfeng has seen Chudu grass carp before, the number of times is estimated to be limited , I didn't expect to know the distribution of fish bone spurs just in the process of descaling and washing fish.

This is no longer an achievement that can be achieved through hard work and hard work. Just like Pao Ding butchering cattle, there are many butchers who have been slaughtering cattle and pigs for a lifetime. Why is Pao Ding the only one who is a bull?Some things really come down to talent.

"it is as expected"

Zhou Dong nodded slightly. Today, his various basic skills have been improved one after another. He is no longer the old Wuxia Amon. Even if he doesn’t use the perfect level to taste the dishes first, and then practice in the good fortune kitchen for "years and months", he can only rely on his eyesight. Discovered a lot of 'secrets on the tip of the tongue', seeing this step, I already understand how Ling Zhenfeng will continue to cook this dish.

"How about it, can we not always leave half of what we say?"

"Simmering doesn't just mean simmering over low heat. Master Ling's method of simmering should actually be called 'simmering'!"

Zhou Dong said with a smile: "Grass carp in Chudu is simmered, and these ingredients are the 'big legs' that grass carp needs, such as the eel and frog used to borrow flavor, and the three fish heads."

Huai Liang was bewildered: "What do you mean, I don't seem to understand?"

"Hehe, you are from Cantonese cuisine. Cantonese cuisine pays more attention to the original taste of the food. You basically don't know how to use this method. Later, you went to France and worked hard on Western food. Naturally, you don't know this cooking method even more."

Zhou Dong smiled and said, "If I'm not wrong, the next step should be to use the fish head. It should be an excuse, but I don't know if he is going to use the fish head soup to stew the Chudu grass carp through the cake, or some other method.
In fact, the essence of the fish head is in the brain of the fish. Some snakeheads, big-headed carp and silver carp have more brains, while others have a more refined taste. There are many ways to use fish brains to extract freshness, but like him, they can use them all at once. It is really rare to have three fish heads. "

"Fuck, you guessed it again!"

Chef Huai has always been a gentleman, and he rarely uttered a bad word, because as soon as Zhou Dong's voice fell, Ling Zhenfeng had already chopped up three fish heads, took out the fish brains and mixed them with grass carp slices, except A little salt is added, and nothing else is added.

What I didn't see clearly was caught by Zhou Dong's words. Huailiang was a little unwilling, and frowned, "Grass carp is very fishy. If you add fish brains, it will make fishy fishy. Even if you have to steam it In order to eat, it is also necessary to add green onion, ginger and a little cooking wine to remove the fishy smell, but he only put salt?
Houttuynia cordata is used to match fish, which has the effect of removing fishy smell, but it is very difficult to actually do it, so he is so sure?

"Hehe, why not 'Five Lake Fish King'?

Relying onions, ginger, and garlic to suppress the fishy smell is a method unfamiliar with fish, and ordinary people can do the same. In his dish, there are four kinds of fish alone. The situation of species of fish is different. It is necessary to understand the nature of all kinds of fish, so as to ensure that the use of Houttuynia cordata to eliminate fishy smell will not miss.

Judging from the addition of egg liquid, he should have calculated it clearly a long time ago. Fried egg liquid and Houttuynia cordata will not affect the effect of removing the fishy smell, and at the same time add an extra layer of tolerance, and the oil is For those who have used the taste, the frog among them is foreign to the fish. It is fresh and has no fishy taste, but its taste is only useless. This is probably the experience he has explored for many years. "

Although Zhou Dong's tone was flat, he was actually shocked.

The chef of the National Banquet is the chef of the National Banquet, and he is by no means comparable to ordinary chefs who are top-notch and special-two. Judging by Ling Zhenfeng's self-confidence, even if there are a few colleagues around him, he is not in a hurry, let alone afraid of being imitated. It is because it is very difficult to understand the "nature of a hundred fishes". If it is not a talented chef who has studied fish dishes for many years, it is useless even if he looks at his skills a hundred times.

This is because fish are the same as humans, each individual is unique. Even if the species is not changed, but only a few fish are replaced, the ratio, heat, etc. will change. study!

Ling Zhenfeng looked at Zhou Dong and smiled, and evenly spread the grass carp slices mixed with fish brains on the Houttuynia egg liquid cake, then gently rolled it up and put it in the pot.

At this time, there was no water and no oil in the iron pot, but he directly removed the firewood from the stove, leaving only the remaining fire in the ashes to warm the pot, and every 3 minutes or so, he made the burrito wrapped in grass carp slices 'flip.

"Everyone, this is Ling's simmered lake delicacies, you should have seen it too much?"

Ling Zhenfeng smiled at the corner of his mouth, but his eyes were looking at Zhou Dong's precious kitchen knife. Many "nobles" who have eaten this dish are full of praise. In fact, this includes many members of the National Yanmei Food Appreciation Group !
He even dared to guarantee that even if it was Baiweisheng, it might be the first time to eat real lake fresh food.

He Ling Zhenfeng's lake freshness!
Zhou Dong looked at him, then at the pot, and suddenly said, "57 seconds, how about it?"

Ling Zhenfeng was taken aback for a moment, and looked back to see the dark color of fire in the ashes at the bottom of the pot, and then measured the temperature of the edge of the pot with his hand, his complexion changed drastically!
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(End of this chapter)