A Different Husband Every Day

Watching the chef competition, Li Weiyin couldn't take his eyes off it. Their knives, their skillful handling of ingredients, and their every move were very clean and neat. What satisfied Li Weiyin the most was that whether it was Ling Wang making elbows or Xu Ji handling shrimp, they all Gloves on.

Li Weiyin also developed this habit of cooking at home. Food hygiene is the most important thing.

After the two of them cooked, Li Weiyin found that they were all original dishes. Li Weiyin, who had read hundreds of recipes, had never seen such a method.

A burst of fragrance permeated the air. Except for Li Weiyin who was calm, no matter whether it was Yang Huan or the other admitted kitchen staff who came to watch the whole process, they couldn't help swallowing.

Even those as noble as Wang Boxi and Dai Peng moved their Adam's apple a little.

Xu Ji's dishes were prepared first, and served in front of them: This is my own dish Sanchongxia. It uses fresh meat, fresh shrimp and purple rice.

This dish is mainly steamed. Shrimp are boiled in hot water. In order to ensure tenderness and deliciousness, some isinglass is mixed, wrapped with prepared fresh meat, and finally wrapped with a layer of purple rice. Steam in a steamer.

One bite, first the softness of the purple rice, then the deliciousness of the meatballs, and then the Q-bomb of the fresh shrimp, it is the ultimate enjoyment in taste, and the taste makes everyone's eyes shine.

Li Weiyin couldn't help giving her a thumbs up. This dish not only tastes great, but also looks great on the plate. The shrimp tails are on top, and the round heads wrapped in layers are on the bottom. It looks like unopened narcissus appearance.

Xu Ji also carefully fried a little lily to decorate the edge of the plate. The white set off the purple and orange-red shrimp tails, which can afford the color, fragrance and taste.

Not long after they tasted Xu Ji's dishes, Ling Wang's knuckles were also served.

Li Weiyin looked the same as the sauced elbow, but the smell was far from it.

Crispy elbows, homemade. Ling Wang said simply.

Li Weiyin picked up the chopsticks first. The elbows were crispy on the outside, but soft and sticky on the inside like braised elbows.

It has the mellow chewing head of Dongpo elbow, the meat is delicate, and it has a layer of pork skin that is crispy and delicious in the mouth.

What sauce did you use? Li Weiyin was very curious.

Because the sauce is a little sweet, but the sweetness is very shallow and not sticky, and ordinary people can't feel it unless it is a chef.

You are amazing. Ling Wang praised Li Weiyin after being surprised, After the skin of this dish is fried, it will get greasy after eating. I added lightly sweet pear juice to the sauce to relieve the greasy taste.

This was a formula that he had tried many times before finalizing it. He had done it many times, but only Li Weiyin could detect the key point in one bite. For this, he was convinced by Li Weiyin, a young lady.

The tongue is better. Li Weiyin smiled modestly, then looked at the other judges.

Half of the dishes are given to other members of the kitchen department, who can vote after they try them.

When the results of their vote came out, the two were tied, and everyone looked at Li Weiyin.

Li Weiyin made a decision in his heart, walked in front of the two, and bowed slightly to them first: I admire the culinary skills of the two seniors, and there is no difference in cooking skills, so I can't judge whether they are superior professionally. , I can only choose Senior Ling Wang from my subjective point of view.

After she finished speaking, she bowed slightly to Xu Ji to express her apology.

She chose Ling Wang because she saw Ling Wang's research spirit from a dish.