I used to be a liar, but now call me a cooking god!

This disciple, how can he be so playful? Jiang Zhou shook his head.

After saying hello, he stood up as if nothing had happened, asked the waiter in the private room to bring the best wine in the club, and personally filled it for Jiang Zhou.

"Master, today I can finally treat you well."

"Okay, don't be busy with those messy things, make one of the dishes on the menu and send it over."

"Make all of them?"

Lu Rong's eyes wandered for a moment, always feeling that if he made all of them, he would be scolded badly.

"How about I choose a few of my best ones, Master, you try first?"

"Okay, you can choose the ones you are best at."

Jiang Zhou didn't make it difficult for Lu Rong. For a person who learned to make fried snacks, asking him to make a full banquet was as difficult as a primary school student taking the IELTS.

"Okay, Master, wait a minute, I'll be back soon."

Because there were always people ordering this set meal recently, Lu Rong made some semi-finished products and kept them in the freezer.

But since it was for the master to taste, those semi-finished products could not be sent up again.

He walked to the kitchen and began to arrange the work.

"Quick, you side dish chefs come here, cut out the dishes I usually make and prepare them immediately. Lao Yao, tell your apprentice not to do those messy things, come here to carve for me, carve beautifully, the dishes my master eats, even if they are not delicious, must be beautiful."

The dishes he chose at that time were all stir-fried dishes, and he did not choose boiled cabbage and Buddha jumps over the wall. Just stewing the soup took a whole day, but he was not worried about the long time and making the master wait for a long time.

Of course, the main reason for not choosing was that he did not understand the soup and could not stew it to taste good.

As soon as Lu Rong shouted, everyone in the kitchen put down their work and went to help him cook.

Fortunately, it was still broad daylight at this time, and there were no guests in the club, otherwise he would have called everyone over and would not be able to take care of the guests if they really came.

Lu Rong cooked very attentively, more attentively than any time before.

He always felt that this was not his true level, but that his true level had not yet been brought into play. He was just short of a little trick. As long as the master could help him open his mind, he could show his true ability.

After a busy period, five dishes and snacks were loaded into the cart.

Lu Rong pushed the cart and served the dishes to the table in everyone's expectant eyes.

"Wow, this dish looks so exquisite and classy."

Seeing the dishes on the table, Chen Zihang praised them first.

The people in the live broadcast room also followed the camera and fixed their eyes on the dishes on the table.

There were too many snacks in the club, and they all tasted pretty good. The waiter had sent so many just now, and everyone had already eaten a mouthful while waiting, but now seeing the dishes on the table, they still felt bright.

Each dish was carved and presented by a chef with great carving skills, and the dishes were also presented in various gorgeous shapes, that is, the kind that looks high-end and unaffordable at first glance.

Take the golden silk, for example. It is a meatball made of fresh shrimp, water chestnut and other meat. The small meatballs are all placed on the fish mouth carved with radish. The fish lifts its tail, like a fish leaping over the dragon gate. A little ice is sprinkled on the meatballs, which look shiny and sparkling, like a large gem.

It's true that just from the appearance, it is worth 188,888 yuan, which is completely the level of state banquet plating.

Wang Qiyue's plating is already very good, and compared with the plating specially carved and studied by the carving master, it is immediately inferior.

"Cooking is about color, fragrance and taste. In terms of color, you have achieved the extreme."

Jiang Zhou praised.

Regardless of the taste, this is indeed worthy of praise, and he also wants to give his apprentice affirmation.

Lu Rong smiled, the master rarely praised his apprentice on the live broadcast, proud.

He personally picked up a piece of fish fillet and put it in the bowl in front of Jiang Zhou.

"Master, please try it. This is my best dish, peony fish fillet."

Jiang Zhou nodded, picked up the chopsticks, put the fish fillet into his mouth, and pushed the fish fillet in front of everyone: "You try it too."

Just as he finished speaking, his brows were already wrinkled. Peony fish fillet, as a royal dish, is characterized by freshness, fragrance, crispness, and refreshingness. It has thick juice and thin meat, and is crispy and moist.

Therefore, it is not only about the skill of frying the fish fillet, but also the abalone sauce that is poured on it at the end. If the juice is not fresh, the taste of the whole fish fillet will be greatly reduced.

But why is this fish fillet so thick? It is crispy, but the fish fillet is too thick, which seriously affects the taste of the sauce.

Should I praise him for learning fried snacks? The frying temperature is well controlled.

But the abalone sauce is too poor, which covers up the freshness of the fish itself. The most terrible thing is that he tasted the sourness of ketchup in the sauce.

Just kidding, ketchupCan it be used with abalone sauce? The taste is totally different.

People in the program group rarely covet Jiang Zhou's dishes that have not been improved, but the presentation of this dish is so tempting that they feel like they have entered the Great Hall and are having a state banquet.

After seeing Jiang Zhou eat the fish slices, they also picked up chopsticks and picked up the fish slices. After each of them ate a piece, they suddenly stopped talking.

Oh my god, why does such a beautiful dish taste so weird?

It can't be said to be super unpalatable, but it is definitely not delicious. Probably, it is better than the barbecue of the barbecue stall owner on the river bank. At least, they didn't vomit, they just didn't want to eat a second bite after eating one bite.

"Master, what do you think?" Seeing Jiang Zhou frowning, Lu Rong's heart trembled.

Originally, I wanted to wait for Master to finish eating in one breath before asking, but thinking that it would be better to die sooner and be reborn sooner, I just asked now.

"There is a problem with the fish fillet processing. After cutting, it is not fried immediately. Tools are used to beat the fish fillet into uniform thin slices, and then coated with starch and fried. Too much starch is used, resulting in imperfect crispness. In addition, you should use abalone sauce. Why add ketchup?"

Lu Rong said embarrassedly: "If it is made with abalone sauce alone, it will taste greasy, too strong, and very salty. Only by adding ketchup can the taste be neutralized."

What he dared not say was that a customer had eaten peony fish fillet without ketchup before. After eating, he overturned the plate and said that he did not want to be a sucker. He and Lao Yao studied it overnight and added ketchup.

Jiang Zhou sighed, "There's something wrong with your abalone sauce. It's greasy and salty. Go to the kitchen and fry four eggs until fragrant. Take a piece of pork belly and a piece of Jinhua ham, half fat and half lean. Stir-fry them together. Pour in boiling water, add three spoons of Huadiao wine, a piece of maltose, and a spoon of chicken powder. Simmer for two minutes on high heat and one minute on low heat."

"After simmering, drain the soup and mix it with abalone in a ratio of 1:5, then pour it on the fish fillet and try."

"Hiss, so many questions?"

Lu Rong is quite confident in his frying skills. All the masters invited to the kitchen praised him. Unexpectedly, he couldn't pass the test even with his master.