Survival in the city at the beginning, my identity as Shenhao was exposed

"Windy, what material is this? Why does it look uncomfortable?"

"Yes, it seems to be some internal organs, right?"

……

Zhang Wendi explained: "This is the liver of herring. You have eaten foie gras, but you must have never eaten fish liver?"

"Fish liver? Is this edible?"

"I've had caviar, but not fish liver. Can this compare to our French foie gras?"

"It's definitely incomparable! Foie gras makes people appetite, but this thing makes people sick."

……

The old man was very upset when he heard that, and turned his head to glance at those foreigners.

Zhang Wendi quickly smoothed things over, and said with a smile: "Now it's just ingredients, and the finished product is not like this. Please be patient, and it will be ready soon."

At this time, the Golden Dragon Saber in Yang Chen's hand attracted everyone's attention.

Zhang Wendi asked Huang Liqi in a low voice, and said, "Manager Huang, this knife is really beautiful. Is it Chef Yang's royal kitchen knife?"

Huang Liqi replied with a smile: "This knife was made by my master Mr. Lan, but he passed away before he could use it. Later, our boss won the championship of the Chef Master Contest. According to the master's will , I will give this Golden Dragon Saber to him."

Zhang Wendi nodded and said, "Oh, so that's the case."

Zhang Keran, number 328 on the side, was full of jealousy.

Originally, he thought he would be the champion, and this knife should be his.

pity……

"Dong dong dong dong..."

While everyone was talking in low voices, there were dense noises from the kitchen.

Everyone was shocked immediately.

Good guy, is this hand speed serious?

It is impossible to have this hand speed even if you have been single for 30 years.

Zhang Wendi: "Oh my God, Chef Yang's hand speed is too scary. How can this cutting speed be achieved without decades of practice? How did he do it? It's not like he started learning to cut vegetables at the age of three right?"

Chen Nianlong: "It's the first time I've seen a chef cut vegetables so fast."

The old man: "Hehe...It's interesting. It seems that I underestimated him, and he has some skills. I'm afraid it's a show, but he's not very capable. "

A few foreigners nearby also expressed shock in a foreign language.

Seeing how rare and strange this group of ground turtles looked, Huang Liqi said with a smile: "For our boss, this is just a basic skill. Our restaurant has just opened for less than a month, and the number of members has already exceeded 1. What is it? It’s just that our boss’s craftsmanship is good. All customers, regardless of their tastes, can eat here to their satisfaction.”

The old man said with a smile: "Hearing what you said, I'm really looking forward to his cooking."

After cutting the fish liver, Yang Chen started to cook.

When Mr. Chen Xingnian saw other chefs making this dish, he had to carefully look at the recipe he had prepared.

Yang Chen was different, all the steps and ingredients were at his fingertips, as if what he made was not a herring with bald lungs, but a simple plate of stir-fried shredded potatoes.

The old man already felt a little embarrassed.

"Maybe I really underestimate this guy?" The old man thought to himself.

Soon, the first dish, herring with bald lungs, came out of the pan.

Seeing the golden herring liver, the old man immediately sat up straight excitedly.

Chen Nianlong said in a low voice: "Grandpa, what he makes seems to be different from what other masters make. Other masters make black or dark brown, why is his one golden yellow?"

The old man laughed happily, and said: "That's right! It's this color, the herring with bald lungs that I ate in the old Zhengxing restaurant was the same color. Just looking at this color, it has brought me back to when I was a teenager. Hehehe..."

At this time, the old man has already forgotten that he doubted Yang Chen's true level just now.

The waiter brought the herring with bald lungs and placed it on the table in front of Chen Xingnian and the others.

"Dear guests, herring has bald lungs, please use it slowly." The waiter said politely.

After all, it was the old man who spent the money, so of course he had to use the chopsticks first.

The old man said with a smile; "The old man will rely on the old to sell the old, and eat first."

Zhang Wendi: "Of course you should take the first bite of the money from the old man."

The old man laughed loudly, picked up a piece of cod liver with his chopsticks and put it in his mouth.

Just by taking it in, he could already feel the fragrance from 50 years ago.

Chew it lightly again, and suddenly a fresh fragrance rushes into the mouth and nose.

"The fat is not greasy, tender as a pig's brain, the whole piece is not broken, plump and delicious. Yes! That's right! This is the taste! This is the authentic herring bald lung that I have been thinking about for 50 years! Everyone, try it, I will definitely let you I will miss it for the rest of my life." The old man said excitedly.

The old man, who was still picking faults just now, was full of praise for this dish.

Everyone was very curious about how delicious this herring bald lung was, and how it could change his face so quickly.

Zhang Wendi picked up the chopsticks and said to her companions, "Try it, everyone. This is our job, and we are professionals. Right?"

The foreigners nodded.

Although it looked golden and smelled like fish, they still didn't dare to eat it.

However, in order to work, they had no choice but to pick up a knife and fork to take a bad bite.

"Oh, my God, this is too delicious."

"Hmm! This tastes great, I think it's comparable to French foie gras."

"I didn't expect fish liver to be so delicious. I think I can eat this dish in the future. Excuse me, can I have the recipe? I will cook it myself in the future."

……

These foreigners are really cute, just like the old man.

It looked disgusting just now, but now it is very rare, and it really can't escape the law of true fragrance.

Chapter 159

Yang Chen only prepared five large herrings weighing more than 30 kilograms, but in fact, he couldn't get much fish liver at all.

If he hadn't cut it into many small pieces, it would probably not be enough for one person.

After all, the old man spent more than [-] meters to invite Yang Chen to cook the dish, and the Michelin food judges were too embarrassed to eat more.

But just after taking a bite, this delicacy has already penetrated into their minds.

Seeing the old man eating with gusto, those foreigners look very funny.

No. 328 Zhang Keran didn't believe that Yang Chen could make authentic herring bald lungs, so he begged the old man for a piece.

Zhang Keran, who was in 85, is relatively young among the chefs. He has never tasted the taste of authentic herring with bald lungs.

But just for this bite, it is absolutely delicious, fresh and tender.

He said it was an authentic herring with bald lungs, and he absolutely believed it.

"Could it be that he is really that strong? Impossible! I have learned cooking for so many years, how can I not be as good as him who has never been abroad? I am a returnee!" Zhang Keran felt very unbalanced thought to myself.

With the help of his live broadcast equipment, the audience saw the greedy appearance of those foreigners.

Barrage.

"Hey, I'll go, let's see if these foreigners are greedy, I'm going to cry."

"Haha... I laughed so hard, these foreigners just thought that fish liver was not as good as their foie gras. Now they don't take their eyes away, just like my three-year-old son seeing other children eating sticks The look of lollipops."

"Copied golden yellow, the children next door were crying, and I was crying too. I will buy some fish liver later and try frying it."

"Looking at Brother Zhang's expression, he should be deeply shocked by this dish, otherwise it wouldn't be like this."

"Deliberately took someone to smash the scene, but Yang Chen caught it, it was really a slap in the face."

"Damn it, this is Brother Zhang's live broadcast room, Yang Chen's fans, please go out, please? There are 7 dishes in total, and only 1 dish has been made, so you can't wait? What if the next few dishes fail? ?”

……

At this moment, the old man put down his chopsticks.

As he is old, he doesn't eat much, and there are six dishes ahead, so he dare not eat too much, lest he lose his appetite to taste other dishes later.

Seeing the old man put down his chopsticks, those foreigners quickly asked him if he wanted to eat or not?

The old man said with a smile: "Don't eat it, if you don't dislike it, go ahead and eat it."

"Then we won't be polite."

"Actually, we are all for work. We only ate one bite just now, so we can't accurately rate this dish."

"That's right, we are professional food reviewers, and we must treat each dish with a professional attitude. After all, this is related to the authority and honor of our Michelin."

……

Good guy, these foreigners are cute enough.

Afraid that others would say that they picked up leftovers, they deliberately found some excuses to cover up their original intentions.

The old man nodded with a smile and didn't speak, so as not to embarrass everyone.

Several foreigners immediately rushed to eat the remaining pieces of fish liver.

After eating, everyone was still unsatisfied, and whispered how to ask Yang Chen for the recipe.

At this time, Yang Chen is making the second dish, which is very complicated, but the finished product is very attractive Jiangnan Hundred Flowers Chicken.

Yang Chen took out the cleaned prawns, peeled off their tails, and pulled out the shrimp threads.

After washing it again, put it on the cutting board.

Afterwards, Yang Chen picked up the Golden Dragon Saber again.

Everyone who was shocked by Yang Chen's hand speed and saber technique just now cheered up, the wonderful scene they wanted to see came again.

I saw Yang Chen holding the cutting board with his left hand, and holding the Golden Dragon Knife in his right hand, chopping up the shrimp meat at an extremely fast speed.

Chen Nianlong: "Wow, this is too fast. His hands and knife are almost blurred. Chef Zhang, are your hands so fast?"

Zhang Keran's nerves tensed immediately, and he felt extremely embarrassed instantly. His whole body suddenly became hot, and he couldn't help but sweat all over his body.

You can't talk nonsense at this time.

The audience in the live broadcast room have all watched him cook, and his hand speed is far behind Yang Chen's.

If he dared to say that his hand speed was comparable to Yang Chen's, he would definitely be ridiculed by the audience in the live broadcast room.

Therefore, he could only say embarrassingly: "My cutting speed is indeed not as good as his. The main reason is that I used to be mainly responsible for cooking. The work of cutting vegetables was done by apprentices and assistants. This caused me to cut vegetables. It’s a little bit less meaningful.”

The old man: "My whole life is almost over, and I have never seen a second person who is close to him. It's really a person who can't be judged by his appearance. I underestimated him."

The Michelin gourmet judges sit carefully and record.

Because they not only select Michelin-starred restaurants, but also Michelin-starred chefs.

An all-round chef like Yang Chen can definitely be rated as a Michelin three-star chef.

If you hand it over to someone else to chop these shrimps, it will definitely take several minutes to chop them into a puree.

But for Yang Chen, there is still 1 minute left.

After chopping the shrimp meat into a puree, the next step is to add seasoning, and then add a little starch to thicken it, so that the loose meat paste will stick together.

Soon, under everyone's rapt attention, Yang Chen made the shrimp meat into pieces of "chicken".

At this time, Yang Chen took the piece of chicken skin again, and glued the "muscles" that had been cut into pieces with the chicken skin to make it into the shape of braised pork.

This step is very difficult. If the chicken skin and "muscle" cannot be made to stick tightly, it will spread out after steaming in the steamer, and this dish will fail.

But is it easy to stick the "chicken" made of shrimp meat with the chicken skin?

Yang Chen cooked a total of 8 pieces of chicken, and it took a full half an hour.

After it's done, put it in a steamer and start steaming.

Seeing this, everyone couldn't help sighing.

Chen Nianlong: "No wonder Chef Yang asked for such a high price. This is indeed a technical job, and ordinary people really can't do it."