Heavenly Gourmet

After sending fifty dishes to Tianting, Lin Hai just took a short rest and then continued to cook the remaining fifty dishes.

Couple's lung slices, spicy shrimp, these are hard dishes, and Lin Hai has already bought all the ingredients.

So I am very smooth when cooking.

The couple's lung slices are mixed with rich red oil sauce, which makes your mouth water.

Each spicy shrimp is super big.

Each shrimp is drizzled with spicy red oil, tender and tender.

Lin Hai couldn't help but want to taste the spicy shrimp.

Break open a spicy shrimp, and the tender white meat is as clear as white jade under the blazing fire, with an incomparable fragrance.

Lin Hai removed the head and tail of the shrimp, peeled off the shell, took out the shrimp meat, and finally put it into his mouth.

Fragrant.

The aroma instantly filled his mouth, without any fishy smell of seafood.

Instead, there is the endless aroma of shrimp.

"good."

Two words of evaluation came to Lin Hai's mind, and then he chewed it gently. After the aroma, it was that spicy that attracted people's hearts.

The aroma and spiciness were intertwined with each other, constantly impacting Lin Hai's taste buds. This feeling was as if Lin Hai was at the junction of ice and fire, feeling comfortable all over his body.

The whole person seemed to be in a state of ecstasy.

"Okay, very good, this spicy shrimp is done successfully."

Lin Hai swallowed this mouthful of shrimps and felt the satisfaction coming from his stomach. Lin Hai also said with satisfaction.

I have only made this dish once.

It’s the spicy shrimp dish I made for Internet celebrity Peng Ge before.

I thought it was a bit unskilled at first, but now it seems that it tastes pretty good.

Lin Hai packed the spicy shrimps and couple's lung slices separately and put them on the preparation table. Lin Hai looked at the ingredients. There were still three dishes left.

Looks like we need to serve some new dishes.

That's right.

Not only does Tianting need to serve new dishes, but Baiwei Kitchen also needs to serve some new dishes to win over customers.

Otherwise, although those old dishes are delicious, there will be a time when you get tired of them.

Thinking of this, Lin Hai started thinking about the dishes.

"Dengying beef is pretty good."

Lin Hai's eyes suddenly lit up. His mother often made Dengying beef for him before.

This is a famous dish rich in local tradition.

The beef slices must be as thin as paper and bright red in color.

In ancient times, there was a traditional trick called shadow puppetry, which used lights to project human silhouettes made of animal skins or cardboard onto a curtain. The shadows of lights were used to refer to this kind of beef.

This also indirectly proves that the meat slices of Dengying Beef are so thin that they can reveal objects under the light, just like the curtain in a shadow play.

And this dish is also a test of knife skills. If you want to cut it into such extremely thin slices, you won't be able to do it without ten years of knife skills.

However, Lin Hai has learned knife skills since he was a child and making Dengying beef is a bit difficult, but not difficult.

What's more, he also has a magical weapon to help him.

It's like a fish in water, even more powerful than a tiger.

After taking out the God of Cooking practice knife, Lin Hai took out a piece of beef leg tendon and placed it on the chopping board.

This piece of beef has clear lines and looks like a good piece of beef.

Lin Hai casually waved his knife and then started to cut.

Because the God of Cooking practiced cutting the meat with a knife, although the beef was also very chewy, under the sharpness of the former, it was like tofu, and Lin Hai cut it open easily.

Brush brush!

A few flashes of knife light flashed, and the piece of beef immediately turned into dozens of thin slices of beef.

Every slice of beef is crystal clear.

Lin Hai picked up a piece of beef and pointed it at the stove. The stove was clearly visible.

Then Lin Hai prepared sugar, pepper powder, chili powder, Shaoxing wine, refined salt, five-spice powder, monosodium glutamate, ginger, sesame oil and cooked vegetable oil for later use.

Lin Hai knew that it was best to use cooked vegetable oil for Dengying beef. Only in this way could the best flavor of the beef be brought out.

After preparing these ingredients, Lin Hai placed each thin slice of beef on the chopping board, spreading each one neatly, then evenly sprinkled the dried salt on it, and finally wrapped it in It became cylindrical.

The most important part of Dengying beef is drying.

In summer, it needs to be dried for fourteen hours, but it is obviously too late to dry it now.

Lin Hai thought of the fermented divine water that he had exchanged from the Tianting store.

Fermented magic water can not only be used for fermented foods, but also can be used to dry beef for fourteen hours.

And, absolutely true.

Other restaurants use technology and hard work.

What Lin Hai used was a magical item specially made by the immortals!

Taking out the fermented divine water, Lin Hai put a drop of fermented divine water on each piece of beef.

The more this thing is used, the more time rules attached to the ingredients will increase accordingly.

I saw the divine water dripping into the beef slices and quickly blending with the beef slices.

And the latter quickly began to change at a speed visible to the naked eye.

The beef gradually turned from light red to bright red.

It looks like rubies.

"I have to say, this thing is really much easier to use."

Lin Hai was full of praise. Then Lin Hai opened a black rectangular oven, put the dried beef slices into the oven, laid them flat on the wire racks in the oven, and then took a small The shovel scooped out a few pieces of charcoal and placed them under the oven for baking.

After finishing this, Lin Hai observed the beef in the oven and started preparing the ingredients for another dish.

What Lin Hai cooked next was still new dishes.

Twice the meat.

Although twice-cooked pork is a new dish, it is also a very traditional dish.

This dish is one of the representative dishes of Sihai City. It mainly uses pork butt meat, green peppers, and garlic sprouts. It has a unique taste and goes well with rice.

Twice-cooked pork also plays an important role in the special dishes of Sihai City. It is even recognized as the top dish of Sihai City and is known as one of the top ten classic Chinese dishes in the world.

Arranging the ingredients for twice-cooked pork one by one, Lin Hai took out the Tianting Deep Sea Chili. When paired with twice-cooked pork, this kind of chili can increase the taste several times.

After taking out the ingredients, Lin Hai put the pork butt meat into cold water and cooked it. Then he made a random dance with the kitchen knife, and the green onion and ginger instantly turned into several portions, and finally Lin Hai also threw it in.

Next, pour the peppercorns and rice wine into the pot respectively.

Lin Hai cooks four portions at a time.

Therefore, pork and various ingredients are also added in four portions.

Under the cooking fire, little bubbles began to appear in the originally calm pot, and the foam in the pot began to float to the edge of the pot.

The aroma of pork being cooked slowly began to ripple out of the pot.

Started to float around.