Gourmet Beast Tamer

Zhou Qing didn't care that the cook was watching next to him.

Many Yuling chefs in Dongxia City know that he likes to try fish dishes cooked by other Yuling chefs.

There are many Yuling chefs who use this to please him and hope to get the food recommender badge from him.

But he has his own judgment standards and will never be influenced by outsiders.

He took the initiative to come here just because an outstanding chef named Li Hong told him last night that there is a special fish dish here with a unique cooking method.

So here he is.

It's that simple.

Zhou Qing first slowly moved the dinner plate, observing the steamed seabass in front of him from all angles, and at the same time, through smelling, he understood the smell of the dish in front of him.

"The color is good. A simple fish has layers of colors after adding shredded vegetables." He said calmly, "There is no fishy smell and the fragrance is rich."

One of the key points for fish dishes is to remove the fishy smell.

So far, this dish does a very good job at removing the fishy smell.

This also made Zhou Qing interested.

He served himself a bowl of rice and then raised his chopsticks towards the steamed sea bass.

Zhou Qing's first chopstick picked up the shredded vegetables on the back of the fish, then dipped it in the brown soup on the fish plate and put it into his mouth.

The moment he entered his mouth, he felt the saltiness of the soy sauce, and there was a hint of sweetness in the saltiness.

Is there sugar added to the salty sauce?

This was somewhat beyond his expectation, because with this method, the taste turned out to be surprisingly good.

The slender carrot shreds have a crisp texture in the mouth, and the taste is sufficient when wrapped in the sauce.

Zhou Qing nodded slightly.

Many Yuling chefs only arrange dishes for the sake of presentation. This approach has been recognized by some food recommenders, but in Zhou Qing's opinion, it is flashy.

But there was no such problem with the steamed seabass dish in front of me. The chef handled even the simplest ingredients well.

After taking a mouthful of rice to remove the lingering taste between his lips and teeth, Zhou Qing placed his second chopstick on the skin of the fish belly.

Most people think that the belly meat and cheek meat are the most essential parts of a fish, but Zhou Qing is different.

He likes to eat fish skin.

And this is also a position that is easily overlooked when cooking fish dishes.

With a skillful roll of chopsticks, Zhou Qing picked out the skin from the abdomen of the sea bass, dipped it in the soy sauce, and put it into his mouth.

Um?

Zhou Qing's eyes widened.

The fish skin is soft, waxy and fresh. Normally, this part is fishier than the fish meat, but at this moment, I can't feel it at all.

But these are not the point.

He could tell from the moistness of the fish that this dish was cooked using a method similar to boiling.

With this cooking method, the fish skin will become soft first, and over time it will become mushy.

The fish skin in my mouth now tastes a bit firm and chewy!

Zhou Qing asked himself that he couldn't do this.

After another mouthful of rice, Zhou Qing stretched his chopsticks towards the fish belly.

With a gentle pinch, the fish belly meat detached from the fish ribs in one piece.

Zhou Qing dipped it in soy sauce and put it in his mouth. With a slight sip, the fish meat melted in his mouth.

"Such tender fish." He couldn't help but exclaimed.

To make the fish meat so completely picked up yet melt in your mouth, it requires very high heat.

In terms of taste, the rich salty flavor of black bean sauce did not dominate the scene. The original taste of the fish was the protagonist. That unique sweetness made Zhou Qing, who loves fish dishes, feel refreshed.

He slowly put down his chopsticks.

At this moment, what attracted him was no longer the steamed seabass, but the Yuling chef who cooked the steamed seabass that he had never seen before.

"May I have your name?"

Hearing Zhou Qing take the initiative to ask Qin Lang's name, Luo Hui's face suddenly showed a smile.

If you can leave an impression on the food recommenders in advance, the goal has been achieved.

Qin Lang's reaction was equally quick, "Sir, my name is Qin Lang."

"I remember." Zhou Qing nodded seriously, "If you have less than three badges, you are welcome to accept my test."

After saying this, he looked at the steamed seabass in front of him again.

If the tasting was done out of professional habits before, then it is time to purely enjoy the food.

Qin Lang did not disturb the other party anymore and quietly followed Luo Hui to the kitchen.

"That's good." Luo Hui's face was full of smiles, "If you leave an impression on the other party, it will be smoother to obtain the Food Recommender Badge."

“As for the address of food recommenders in this city, you can check it on the official website of the association.”

Qin Lang nodded to express his understanding.

When the food fight ends tomorrow, I will first visit Mr. Zhou Qing, and then visit the other food recommenders one by one!

After talking for a while, Qin Lang said goodbye, left the restaurant, and returned home.

"Gulu!"

Dan Bao followed Qin Lang into the kitchen, his eyes full of anticipation.

An oxtail dish for eating!

It hasn't eaten anything at noon and has already started drooling!

Seeing the little guy's cute and greedy look, Qin Lang couldn't help but smile.

"Then let's start preparing for the food bucket!"

…

Two portions of steamed seabass at dinner time also received unanimous praise from diners.

Tomorrow's ten portions have been booked early, and diners who can't make it can only come early tomorrow to make reservations for the day after tomorrow.

This made Luo Hui feel that it was too wise to give 91% of his share to Qin Lang.

After cooking the steamed seabass, Qin Lang took Dan Bao away, returned home and continued to learn all kinds of knowledge about Yu Ling Chef.

As for the dishes prepared for the food bucket, they have almost finished practicing in the afternoon. Qin Lang believes that this dish will surprise the girl named Du Weiwei tomorrow.

In a blink of an eye, it was the next day.

After finishing the lunch business cooking, Qin Lang left the restaurant.

He did not go home, but went straight to the ingredients market certified by the Yuling Chef Association.

"Are you here to buy meat again?"

The shopping guide selling beef recognized Qin Lang at a glance and greeted him with a smile, "The tail parts of the few cows that just arrived are here. What kind of meat do you want to buy today?"

Although I don’t know why this kid has a special liking for oxtails, he will buy thousands of pieces of meat every time, and the shopping guide doesn’t mind buying a few less valuable oxtails.

"No, I'm not buying meat today." Qin Lang smiled, "I'm only buying oxtail today."

Shopping guide: “???”

You don't play your cards according to the routine?

"Then you might as well buy some meat. I'll give you the oxtail as before!" the shopping guide waved his hand proudly.

"No." Qin Lang said helplessly, "I want to use it as a food bucket, and it is a food bucket item that limits the value of the ingredients."

Different hopper projects have clear requirements.

Food hoppers that limit the value of ingredients must purchase ingredients from an ingredient market certified by the Yuling Chef Association.

Not to mention gifts, not even exclusive discounts for Yu Ling Chef.

Otherwise it would be unfair.

Knowing that it was for food, the shopping guide could understand Qin Lang's appeal...

No, he still didn't understand.