Chef of the future

As a patient with severe face blindness, Yan Weijun is obviously quite used to the embarrassment of recognizing the wrong person in life.

I am used to being frank, but others find it embarrassing.

Yan Weijun who strayed into the kitchen saw that Peng Yibei didn't intend to drive him away, so he naturally didn't want to just go out and miss the opportunity to observe.

If you don't want to go, you have to avoid embarrassment.

"Little one."

"Yes, Uncle Yan."

Yan Weijun raised his eyebrows, Ge understood it wholeheartedly.

Understand!The usual one!

I saw Ge Yi pull out a small clip from the terminal and clamp it on the hair.

Fiddled with the terminal a few times.

A light bulb flashed on his head.

"Why a light bulb?"

"The default money I set is to be used in class. Whoever turns on the light means who knows the answer, and the teacher chooses one to answer."

"Can't you just raise your hand?"

Ge Yi: QAQ.It's sad to say.

"The number of times the lights are turned on is directly connected to the teacher's terminal. Whoever did not raise their hands in class can see the number of times they raised their hands at a glance."

I used to be able to lie down on the salted fish no matter whether I understood it or not.

Now every time the lights are turned on, it's like gambling again. If I don't know how to pretend to understand the consequences of being hit by the teacher, I am tantamount to a public execution.

This small terminal program was originally used to support fans for idols.

The counting function is also to facilitate the final checkout of fans (cough cough cough).

However, those who use are always more creative than those who invent.

School teachers can use it to count enthusiasm for class.

A face-blind uncle can be used to recognize a nephew.

There are only two people in total, the one with the light bulb is Ge Yi, and the one without the light bulb is the master.

well.

perfect.

The three of them ate the steamed crab together in a good mood.

The video that Yan Weijun talked about was specifically for chefs in the industry to watch that version.

This version is naturally not as detailed as the zero-based version. It's not that Peng Yibei can't do it, but Zou Mu reminded him that if the demonstration version he gave to the boss is the same as the zero-based netizen version.

That's a very offensive thing.

Therefore, in the difficult-level teaching video given by Peng Yibei, basically there are only one or two key points for each dish.

"It's my fault. I actually forgot to mark how I ate it." Peng Yibei deftly straightened the crab with a disassembly tool.

Ninety-nine out of ten dishes in this world don't have the problem of how to eat them in front of you.

You are willing to use complicated dining etiquette is your business.

But the bottom line is to put things in your mouth and eat them.

Crabs... are the few that require a bit of skill.

Otherwise, you missed the delicious crab roe.

The unpalatable crab gills were swallowed.

Dahan's crab heart and crab stomach were also eaten.

If you eat crab meat, there is a piece of crab shell dregs in your mouth, and if you eat crab legs, you have to break the shell with your hands.

The shells of crabs in this world are still really hard.

"Uncle Yan, how did you eat before?"

"At first it was smashed with a hammer, then it was split with a knife and then dug with a spoon."

It was the first time he had seen Peng Yibei knock open the joints with a small tool so gracefully, and then a whole piece of meat came out like this.

A whole piece of meat, dipped in vinegar sauce, was put in his mouth.

It is definitely much tastier than the one he dug out with so much effort.

Ge Yi immediately used the terminal to type a series of words of praise.

Soft, plump and sweet.

It is difficult to describe the deliciousness of crabs in words.

He announced it!Since then, this crab has been his favorite!

Ge Yi looked at the salt-baked crab in the insulation box.

1 people are looking forward to the incomparable delicacy in the mouth of the boss.

Then he stared at the black, green, purple, and gray crabs left in the tank...

The burning obsession is like looking at a stunning beauty.

Crab:…………

Give it a good time!

Yan Weijun nodded slightly gratified to his nephew.

Affirmed Ge's evaluation of a pair of steamed crabs.

"Steamed crabs are still quite troublesome to handle. I will make a report tomorrow and ask the superiors to study a machine for processing crabs."

Take slime crabs, for example.

Slime washes off easily.

But you have to cut off the poisonous glands carefully and ruthlessly.

Otherwise, the venom will be secreted during the steaming process, and even more crabs will secrete more because of "life and death".

If it was Peng Yibei half a year ago, he should complain about it now. It is a one-shot thing, and a special machine needs to be built.

But now Peng Yibei was able to express himself calmly.

"It doesn't have to be a machine, but you can also genetically improve the crabs. After all, farming is inevitable." Wild ones are not enough to eat.

The slime in seawater cleans the seawater.

It is not necessary in a breeding pond.

But that's all for scientists.

If scientists are too lazy to improve it, it’s okay to make a small tool, something like a bottle opener?

"Chu Peng, what is this dish?"

Uncle Yan saw the menu that Peng Yibei posted next to him.

Be attracted by a name.

The phoenix dances towards the sun.

A good name, a good mood, and auspiciousness.

"This dish...Hua Diao Steamed Suckling Pigeon."

In fact, as long as it has wings and a pointed mouth, any dish can be called Fengwu Chaoyang.

No matter what Yuzhu dangshen squab soup, or roast chicken, roast quail.

As long as it has wings, it can be regarded as Fengwu Chaoyang, and you can change its name to Fengwu Jiutian if you want.

Because of Phoenix's sharp mouth, Duck regretfully lost the election.

Not to mention, the pigeons in this world are twice as big as those on the earth, soft and tender, and the color is also much better.

It feels like a phoenix.

Although it has no words on it, it will not be reborn from the ashes, and it will not make the world peaceful.

When writing Fengwu Chaoyang, what Peng Yibei had in mind was nourishing pigeon soup.

But after thinking about it, an unforgettable delicacy that hit the heart in memory just came to mind.

I can't get rid of it, I want to eat and do everything.

This dish is Hua Diao Steamed Chicken.A simple yet delicious dish that hits the soul.

His method is much simpler than traditional Huadiao chicken or Shaoxing drunk chicken.

When the deliciousness is in the heart, it is not inferior in the mouth.

Considering that there is already salt-baked chicken in the cold dish, "Phoenix" was replaced by pigeon.

Peng Yibei took out the processed pigeons.

He only took the pigeon legs and wings.

Add salt, onion and ginger and marinate it for two hours.

A pair of legs and a pair of wings are neatly arranged.

It really feels like a phoenix flying together.

This time, I have to be a bit particular about choosing the plate.

It's not just about not destroying the "flying together" shape.

It has to be a deep dish.

Spring onion, sliced ​​ginger, and a whole bottle of cooking wine.

"Different plates have different amounts of cooking wine. The key point is that the wine should cover two-thirds of the ingredients." It means submerging most of the chicken or pigeon.

"Steam over cold water for 40 minutes."

These 40 minutes were still stress-free.

Peng Yibei looked at the two bystanders, took good care of them both, and put the extra ingredients on another plate.

This time it's high pressure, fast.

Chef!Always something to try.

There are two more people who need to learn.

It's already noon, and the chef also needs to fill his stomach.

The reasons are full, and I selectively ignore the few big crabs that I just "demonstrate how to eat".

Very good, you continue to eat.

Steaming is the most original production method, which can best preserve the deliciousness and nutrition of the ingredients.

When the lid is opened.

The intoxicating aroma of wine came to my face.

The original reddish-brown rice wine and pigeon juice were mixed together and turned yellowish-brown to form a plate of rice wine soup, with a thin layer of pigeon oil on the surface of the rice wine soup.

Red goji berries and shallots are sprinkled.

The whole dish is bright and bright.

[As expected of Brother Peng, there is nothing unsightly about your cooking.Visually satisfying and pleasant enjoyment is also something we need to learn and learn from. ]

Yan Weijun glanced at Ge Yi suspiciously, he was always wondering why this kid always typed and seldom spoke today.

It's not like Chef Peng's request either.

But this is still agreed.

Among Yan Weijun's own dishes, there are dishes that have finally been experimented with and taste delicious when paired together, but the color and appearance are...

Look at Chef Peng again.

Color, presentation, taste, aroma, meaning.

They were really far behind.

It makes sense that the higher-ups are discussing a special grade for Peng Chu.

"Friendly reminder, take a sip of the soup first."

The pigeon meat is soft and elastic, accompanied by the rich aroma of rice wine, the meat is bitten into the mouth, and the brain is like a fragment.

Once again, only the bones were left in his hand.

When Peng Yibei mentioned the soup, the two immediately put down the "bone doubts" in their hands, took a small spoon to scoop up the soup.

It must be a small spoon, after all, this is rice wine steamed squab, not rice wine squab soup.

No matter how deep the deep dish is, it is still a dish.

There is not much "soup" in rice wine + juice.

After a small spoonful of soup reached their mouths, both of them had the urge to lift the plate and pour the remaining juice into their mouths at the same time.

After the rice wine is steamed, the smell of the wine has dissipated a lot, but it is more mellow.

At the same time, the delicious juice of the pigeon and the rice wine are perfectly reconciled.

Yellow rice wine can have flavorings to remove fishy smell and enhance flavor.It blends perfectly and gently with any kind of meat.

This dish does not add a little rice wine as an ingredient to remove the fishy smell.

Rather, it is used as a base to absorb the most delicious essence of pigeons.

God knows how much self-control the two tasters used to not drink from the plate.

Not much better though.

The light bulb on Ge's head lit up.

Turning around, I found a straw from the kitchen...

It's not very good, but it's better to use a straw than a plate.

Take a big gulp.

Ge Yi was so hot that he hopped his feet, but his face was full of joy, and he would not let go.

"It's so delicious. Uncle Yan, let's steam it with pigeons for drinking in the future!" This can be directly upgraded to a drink!

It was so delicious that Ge Yi even spoke.

"Take care of your mouth first, I can see blisters."

Yan Weijun beckoned Ge Yi to treat the wound on his mouth.

On the other hand... also took out the straw.

~~~~~~~~~~~~~~~~~~

The three of them were cooking "tasting dishes" in the kitchen, and the time quickly reached night.

At this moment, more than 30 guests have gathered together.

Everyone had wild excitement and joy on their faces.

Pacing back and forth restlessly, opening your head to visit, and exchanging excitedly, secret words such as "Do you know?" and "I know!" are all normal phenomena.

Everyone in the venue was immersed in a state of frenzy.

Some people repeatedly reminded themselves and those around them to be calm and not to forget today's theme.

Look, you know everything you need to know.

There was no such thing as strict secrecy.

His brain turned quickly, and he knew the answer when he saw Zou Mu!

This time Ge Lao kept the number of people at the birthday banquet so small.

Zou Mu is just one of the Zou family's children.

In terms of closeness, Zou Mu's father is the child Ge Lao watched and grew up with.

Then there is only one answer, and that is...

"It's all here." The time was almost up, and the birthday star appeared on the stage in festive attire.

The old man watched with a smile as the group of distracted guests immediately came back to congratulate him on his birthday.

The birthday words are still very familiar.

Ge Lao still has time to joke with everyone.

"You're all very excited to come to my birthday banquet? Hahahahaha."

The appearance of the old birthday star means that the birthday banquet is about to begin.

The three people who had been busy in the kitchen for a day also came over with a change of clothes.

As soon as he showed up, he was greeted by more than 30 pairs of eyes.

And it caused a weird one-button mute effect.

The fiery eyes on the scene made people feel that the three people who just came in had gone to the wrong scene in strange clothes.

It was Ge Lao who waved hello and asked Peng Yibei to come over.

Only then did it successfully break the ice for the atmosphere.

"Come, come, let me introduce you. This is Chef Peng, the youngest five-star chef. Today's old man's birthday banquet is fortunately hosted by him."

All the guests also said in unison, which is also our honor.

Many people came over slowly, obviously wanting to say a few more words with Chef Peng to get close.

If it weren't for Ge Lao's [-]th birthday today.

No matter what, you have to give the old man face.

They have already joined in.

Ge Lao... Ge Lao is very happy to watch.

Watching my relatives and friends move slowly jokingly, they just don't help.

At this time, Zou Mu walked over with long legs, took a floating microphone and turned it on.

"Distinguished guests, welcome to Mr. Ge Lao's 90th birthday. I am today's host. Let's sit down now and start today's celebration."

Zou Mu looked at everyone with a smile on his face: Sit down.

Guests: ……… MMP.

Peng Yibei also sat down, of course he was the host.

Just sat down and looked at the table.

"Why didn't the cold dishes come on?"

As usual, cold dishes should have been served.

Then the host announced the start, and the birthday star said a few more words, and then it was ready to eat.

When the cold dishes are almost eaten, the hot dishes are served one by one.

"Food? It's early, I haven't sung and danced yet!" Ge Yi looked at Peng Yibei strangely. "Is Chef Peng hungry?"

sing and dance?

Peng Yibei's face turned pale, are there any rules for birthday parties in this world?

Zou Mu: "Then let our old birthday stars draw lots and listen to the first blessing song."

Peng Yibei: Don't get me!Never!