Heavenly Gourmet

There is no need to say how good this knife is, or who has used it. Just based on these two merit values, Lin Hai thinks this knife is worth buying.

And as mentioned above, this kitchen knife was used by the God of Cooking for practice back then, but after passing through the hands of the God of Cooking, this kitchen knife was also stained with divine energy.

And, it never wears out!

Never wear out!

This alone is worth two oceans.

No, it’s worth two merit points.

Buy it!

Lin Hai opened the WeChat redemption interface and clicked redemption without hesitation.

"Congratulations, the redemption was successful."

The two merit points in the WeChat wallet disappeared, and then only a golden light flashed.

There was an extra kitchen knife on the chopping board.

This kitchen knife has a golden back.

There is a golden dragon wrapped around the back of the knife, and the entire blade is pure silver with four words written on it: God of Cooking Cooking.

Under the light of the kitchen lights, it shines brightly, and the golden and silver brilliance constantly complement each other, making it look extremely noble.

Extremely domineering.

Extremely sharp.

Although this kitchen knife is called a chef's practice knife, it doesn't look like it has been practiced at all.

"What a knife, what a knife!"

Lin Hai picked up the kitchen knife and waved it twice casually, and there was even a buzzing sound from the knife.

"I really didn't expect this knife to be so good. These two merit points are so worth it!"

Lin Hai was extremely satisfied.

First, clean the bowl of divine liquid to free your hands.

Later, there was a chef who practiced knives to increase the cooking effect.

This WeChat store really has a lot of good stuff.

"Try this knife."

Lin Hai thought for a while and decided to try cooking an ingredient.

"What dish are you cooking?"

Lin Hai thought for a while, boiled cabbage in water, and couple's lung slices, these have been done before, and he is quite proficient in them.

Now you can start adding new dishes.

Saliva chicken!

Yes, saliva chicken can.

This dish is also a relatively famous dish in Sihai City, and it has a very wide audience.

It is known as being famous all over the world for three thousand miles, and its taste is the best among the twelve states in the south of the Yangtze River.

The essence of this dish lies in cooking the red oil and stock.

The coordination of these two needs to be just right, not too much red oil and not too much soup stock.

This can not only preserve the soluble nutrients of the chicken to the maximum extent, increase the deliciousness of the chicken, but also increase its unique aroma and taste.

And this kind of red oil is somewhat different from the red oil used in Mapo Tofu. It has a richer, more fragrant and spicier taste!

Thinking of this, Lin Hai took out half a raw chicken from the food preparation area, took the God of Cooking practice knife and gently lowered it downward——

An incredible scene occurred.

When the kitchen knife came into contact with this half of the chicken, it was like cutting tofu, directly cutting the half of the chicken into two parts.

Extremely sharp.

Lin Hai had a bold idea in his mind.

If you use this thing to kill someone, I'm afraid there will be rivers of blood wherever it goes...

"Good, good, good."

Lin Hai faced the chicken in front of him again.

Just a few cold lights flashed, and the half chicken in front of Lin Hai was instantly cut into rectangular chicken pieces.

Lin Hai once again took a satisfied look at the God of Cooking practice knife in his hand, put the knife down, washed the chicken, put it into the soup pot, filled it with water and covered it with the chicken.

After finishing this, Lin Hai took out a piece of ginger, three spring onions, and twelve peppercorns and threw them into the soup pot, turned on the stove, and started cooking.

Half a chicken, according to the book of gourmet food, requires three spring onions, a piece of ginger, and twelve peppercorns to achieve the perfect taste of chicken.

The flame burned the chicken in the soup pot, and the chicken kept rising and falling. After a while, some blood and foam appeared, and the water began to boil.

Lin Hai fished out the blood and foam with a spoon and turned the fire to a small fire.

The boiling water in the pot began to gradually become quieter, and finally became calm, like a spring of water that kept beating.

The white mist rises slowly, mixed with the scent of Sichuan peppercorns, onions and ginger, and spreads outside through the range hood, lingering for a long time.

Reduce the heat to low and cook for fifteen minutes.

Only in this way can the aroma of pepper, onion, ginger and chicken be fully stimulated and the four flavors blended together.

Lin Hai sat on the small bench, waiting and thinking. In addition to the saliva chicken, he could continue to serve two more dishes.

Taking three courses a week is just right for him now.

Moreover, the dishes must meet the taste of the public, that is to say, the most popular dishes are the most popular dishes.

"Fish-flavored shredded pork and Kung Pao chicken, these two dishes can be served."

Suddenly, Lin Hai had two more dishes on his mind.

These two dishes are almost the most popular dishes.

At the same time, it is the most cost-effective dish.

When my mother was still working at Baiwei Kitchen, these two dishes were the best-selling among all the dishes.

Just the two of them!

Lin Hai nodded slightly, and as time passed, fifteen minutes came quickly.

Lin Hai turned off the stove, took out the chicken, and put the chicken into ice water to freeze.

At this time, the color of the chicken has turned into gray flesh color after being cooked in boiling water.

Even when entering the ice water, there is still a light mist.

While the chicken was freezing, Lin Hai poured out the water in which the chicken had been cooked, washed the pot, and put it aside.

Next, it’s time to fry the peanuts.

The role of peanuts is to assist in seasoning. Without peanuts, the taste of saliva chicken will be greatly reduced.

Lin Hai took out the best peanuts from the drawer, counted thirty of them, and then threw the peanuts into the pot.

chi chi...

The peanuts come into contact with the wok and begin to make a squeaking sound under the flames.

The fragrance of peanuts also began to spread at this moment.

Lin Hai concentrated on flipping the peanuts with a spatula. If he didn't flip them, the peanuts would be easily burnt.

Although this skill seems simple, it really tests a chef's ability to control the heat and time.

When Lin Hai first learned cooking, Lin Xin always asked him to practice frying peanuts.

In the first few dozen times, Lin Hai either fried the peanuts into paste or failed to fry them thoroughly.

It wasn't until I practiced for about three months that I was able to perfect the flavor and color of peanuts.

As the flames roasted, the leather coat of the peanuts began to burst little by little, and finally the leather coat was completely taken off, revealing the peanuts each with a bright color and an appetizing appearance.

Lin Hai poured the cooked peanuts into a plate and set aside. Then he cut three green onions, two minced garlics, and ten peppercorns.

The purpose of using onions, garlic, and peppercorns this time is to increase the layering of the mouth-watering chicken.

Next, it’s time to officially start cooking the saliva chicken.

Lin Hai breathed out. He had also made saliva chicken, but he always felt that the taste was a little bit worse.

This time, I will cook it with the saliva chicken recipe in the gourmet recipe, and it will definitely be delicious!

Lin Hai's face was extremely serious as he mobilized the slobbery approach in his mind.

He washed the wok and preheated it. After the wok was almost hot——

pour oil!

Add ingredients!

Lin Hai poured the green onions, peppercorns, and minced garlic he had just prepared into it.

When the four of them came into contact, white smoke suddenly began to emit from the oil pan.

The fragrance is like a bomb, exploding with a bang!