Divine Lucky Star

In the WeChat group.

Zhao Zhenhao: Look at Bi Wang's face, it seems that he must be thinking about something.

Fang Wenbin: That must be, the legendary king of force is in the hands of brother Hao today, but he didn't take advantage of it at all. This effort must be studying the battle plan!

Wang Mengfei: I feel that he will definitely not be able to eat the things made by Brother Hao for a while, and he will slap his face to look fat.

Willful: This is really hard to handle. Eating this kind of thing depends on one's own wishes. We can't force him to eat it? At that time, he will take a bite and say it's not delicious. Brother Hao, isn't it just a waste of work? gone?

Zhao Zhenhao: Yeah, that's what I'm worried about. I hope Brother Hao's cooking will be good in a while, so that at least we can have an impression of whether it tastes good after eating it. If he really insists on saying it's not good, let's talk about the taste. It's different.

Fang Wenbin: You can have this. After all, everyone has different tastes.

They were whispering here, while Bill Bragg sat very dignifiedly and straightly, elegantly picked up the napkin from the table and wrapped it around his neck, and then set aside all the knives, forks and chopsticks in front of him.

Zhao Zhenhao and the others looked at each other and nodded together.

Bi Wang is worthy of being Bi Wang, looking at his etiquette, style, and demeanor, even the most picky nobles will definitely not be able to find any faults.

...

Wang Hao entered the kitchen, and the chefs who had been working in the hotel surrounded him curiously.

After all, they had heard that the guests at the table today ordered to eat Northeast cuisine, and the whole hotel couldn't find a qualified Northeast cuisine chef. In the end, such a young man came. Can this guy do it?

Look, look, this young man isn't very old, is he? Is the food he cooks good? Several chefs whispered there, and one said: This chef is a test of experience, don't just come from anywhere. the wild way.

Another person nodded: No, it would be bad if we smashed the signboard of our hotel.

The third person said: Could it be that someone who just graduated from New Oriental wants to come here for fun? I think his age is just out of college.

The fourth person said: Keep your voice down, the person who can ask Manager Cheng to accompany you must not be a simple person, it must be hard work from the backstage, let's just watch the good show.

Come on, let me introduce to you, Manager Cheng introduced Wang Hao to several people at this time: This is a good friend of Mr. Zhao, brother, brother Hao! In a while, brother Hao has any request You must all be satisfied, whether it’s knives, oil, onions, ginger, garlic, firewood, rice, oil, salt, sauce, vinegar and tea, prepare the best for me, do you understand?”

Zhao Zhenhao, Mr. Zhao and the chefs naturally couldn't afford to offend them, they nodded together: Understood!

Okay Brother Hao, Manager Cheng nodded and bowed beside him: You can start anytime.

Okay, Wang Hao stretched his arms long, took a deep breath, and then began to order: Everyone help me chop some onion, ginger and garlic first, and all the seasonings are ready.

Several Michelin three-star chefs nodded: Okay.

Then he started to prepare various things that Wang Hao wanted. One of them shook his head and smiled while patting garlic: Today is really interesting. Our six Michelin three-star chefs actually helped a young man.

The chef's knife of the other person cutting chopped green onions was like a machine gun on the cutting board, and said while cutting: Speaking of which, I haven't cut chopped green onions for a long time. Play with him and see what he can come up with. Hey, how about my cut green onions?

The first person gave a high thumbs up: No problem! This technique is still so slippery!

After all, they are super chefs, and these people are really easy to prepare things. In less than a minute, everything Wang Hao wants is ready.

The next step is to start making the main dishes.

The most important part of Northeast cuisine is to pay attention to a stew, don't worry about anything, put it in a pot and stew it, and then add salt and soy sauce and other seasonings.

Wang Hao continued to order: Help me prepare some sauerkraut, pork belly, and vermicelli. The ingredients must be good. Today we are entertaining distinguished guests.

This is the truth, let's not talk about attacking others, these chefs don't dare to fool with Lao Zhao alone.

I'm going to prepare sauerkraut. One chef ran away, and the other took out a piece of pork belly: Brother Hao, this pork belly is my treasure, the best Iberian pork!

In fact, he just said it casually, but he didn't want to. As soon as Wang Hao touched this piece of pork belly, his eyes widened immediately: What did you just say? It's actually a Spanish Iberian pig?! Yes, old iron !

Eh? This time it was the chef's turn to be surprised: Brother Hao, do you know Iberian pigs too?

Must, Wang Hao nodded, and said while cutting pork: Spanish Iberian pork is probably the best pork in the world. From December to March every year, 85 to 115 kilograms of black pork have been raised. The pigs were sent to the acorn forest to eat the fruits of oak trees and oak trees. They have at least 4 months of free time to move around without cages, and their feeding time is also different from normal. From captivity to free-range acorn orchard For eating fruit, black pigs need to be reared for about 18 months before they can be slaughtered. Generally, the white pigs used to make Spanish mountain ham, the traditional large white pigs used to make Italian Parma ham, the black porpoise from Kagoshima, Japan, and the extremely black porpoise from the United States are all They were reared for about 9 months before being slaughtered. The feeding time has doubled, so the meat has the strongest flavor, making it the crown of its kind.”

However, although the breeding time has doubled, the meat of Iberian black pigs is not tough at all. Because they have a lot of fat, they have been raised in the mountains, and they exercise regularly, so the fat has penetrated into the muscles, and the meat quality is not good. It is snowflake-shaped, and the fat is evenly distributed in the layers of meat, and it tastes both meaty and oily. Good stuff!

Brother Hao can do it! Wang Hao explained while cutting the meat. A piece of pork belly was cut neatly by him, and a group of Michelin three-star chefs were dumbfounded: Not only the knowledgeable knife skills are good! Look at this meat cut Yes, one by one is simply all kinds of regularity, old iron 666, there is nothing wrong with it!

Ahahaha, I also practiced before, Wang Hao replied casually with a smile.

He practiced a fart, the real situation is...

Before absorbing the black energy of Jiang Huanyu's best friend Feifei, Wang Hao couldn't figure out what this thing strengthened at the time, and now he finally knows...

It seems that our dice brother is also a big foodie! It was the culinary skills that were strengthened that time!

With culinary enhancement, it is easy to cut meat without any problems.

Soon the pork was cut, and the sauerkraut and vermicelli were also brought over. Wang Hao added water and seasoning to the pot, put the meat, sauerkraut and vermicelli, and then put the lid on the cauldron, and it was done!

Prepare some potatoes, eggplants and green peppers for me. Stewed vermicelli with sauerkraut and pork belly needs to be stewed slowly. There is no rush for this. What Wang Hao will do next is a dish called San Xian Xian.

This three delicacies is a special dish of Northeast cuisine. It uses three kinds of seasonal and fresh ingredients: eggplant, potatoes and green peppers to match. The nutrition of this kind of ingredients makes the three very common vegetables into delicious dishes.

Okay, let's prepare now, several chefs who were startled by Wang Hao's knife skills went to prepare the ingredients.

Eggplants, potatoes, and green peppers are common dishes that are always in restaurants, so they were brought back quickly.

Brother Hao, how do you cook the three delicacies here? One of the chefs asked while helping Wang Hao wash the vegetables: I'm from Sichuan cuisine, and I haven't had much experience with Northeast cuisine, so I'm curious. hehe.

This one, Wang Hao took the eggplant, raised and lowered the knife in his hand, cut an eggplant into small pieces with little difference in size with a few clicks, and said: Wash the eggplant and cut it with a hob Sprinkle a little salt and press for a few minutes. Then cut the potatoes. The peppers are best three-colored, but only green peppers are fine. The green onions and minced garlic are ready, make a sauce, two spoons of light soy sauce, 1/3 A spoonful of braised soy sauce, a spoonful of sugar, half a spoonful of vinegar, a small amount of salt, two spoonfuls of starch, mix well until the sugar and salt melt.

He operated while talking, and his proficiency was no less than that of any other chefs present, and everyone who watched was stunned——

This method works! Is it true that New Oriental just graduated?

Very proficient, a bit capable, no wonder I dare to cook myself.

There's nothing wrong with this method. It's the Northeast cuisine. Is it delicious?

A few people were thinking about various problems, while Wang Hao said while doing it: Pour an appropriate amount of peanut oil into the pot, pour the potato cubes into it and fry it. It is enough for the skin to harden and slightly burnt. Take it out to control the oil. Then put the eggplant in and fry it. When it is slightly burnt, take it out of the pan to control the oil. At this time, leave a little oil in the pan, add chopped green onion and garlic, fry until fragrant, pour in the chili, stir fry... pour in the prepared sauce, Add half a bowl of water... Pour in the fried potatoes and eggplants, and stir fry evenly... Alright, the last step is to use high heat to collect the juice.

As he spoke, he poured the ground delicacies into a plate, and said with a smile: Come here, have a taste?

I'll try it, the chefs present were bursting with curiosity. Looking at the oily ground delicacies fried in various colors, they hurriedly took chopsticks and carefully picked out a few small pieces into a small bowl, and then One mouthful...

The strong fragrance only hits the nostrils, and the appetite is caught off guard.

This scent...

Several chefs gasped in unison, then chewed carefully...

Eyes are bright! Everyone nodded in unison: It's really delicious! It's great!

A group of chefs thumbs up wildly——

Brother Hao's cooking is really good, it's really delicious, oily but not greasy, crisp and refreshing!

Awesome, this level is comparable to that of a chef!

It's true that there are two tricks. No wonder Brother Hao is so confident. Sure enough, a capable man is the most handsome!

Manager Cheng watched several people eating and nodding over there. As soon as the scent wafted over, the saliva came down and he swallowed it fiercely. After that, he couldn't leave his eyes on the small bowl...

——————————————————————

monthly pass! Ask for a monthly ticket! ! ! The chase from behind is very fierce!