Chef of the future

What is chili pepper and what will happen if you eat it indiscriminately? As early as in the finals of "The King of Folk Chefs", Tang Ji and Shao Ya tasted it casually, and it became widely known.

For a while, there were still many anchors scrambling to imitate in order to gain attention.

After the last episode of the show, there were also a lot of deadly people, so I bought chili peppers to test the defense of the eyes.

So when he saw Peng Yibei take out this destructive weapon.

All the audience forgot to type, and some even forgot to breathe.

Until the ad cuts in.Everyone returned to chatting.

[This is the end of not listening carefully in class. 】

[This is the fate of not following the class records in class. 】

[Are you still talking sarcastic?My mother is a teacher, can I say that her eyes are shining now? 】

[Upstairs, you scared me, I haven't graduated yet! 】

[I feel sorry for my family, Yun Luo. In the last issue, the chili powder stained my eyes. In this issue, the chili powder smeared my face. 】

Thinking about it this way, Yun Luo was quite miserable.

Wait for the ad to end.

What they saw was everyone bowing their heads and admitting their mistakes, the six guests, and Chef Peng who was calm as if nothing had happened.

The guests were not as embarrassed as they had imagined.

Obviously, the clothes and hair have been arranged by the makeup artist.

The only difference is that the eye sockets of several people are slightly red...

[It's pretty pretty. 】

Objective evaluation is indeed not bad.

But this is good also depends on the comparison.

The most embarrassing one is naturally the star knife.

The most eye-catching thing is Meng Ru.

It has always been the sunny and healthy route, and the last episode added a stupid and cute attribute that has not yet been determined.

This episode...

Emmmm, this look... this makeup...

Fans were stunned by this sudden appearance.

The reddish color brought out a delicate and pitiful fragility.

It brings a different kind of heartbeat.

In fact, Huanxing was also stunned.

I didn't expect such a windfall at all.

The value of an artist... must be fully exploited.

"Very good, then let's start making, do you remember the steps?"

Six: ………

Experienced food + looting + chili powder.

steps or something.

Just remember to use mashed garlic.

"Then let me say it again."

Repeat the process carefully and strictly.

While repeating, I made a detailed recipe with the terminal.

The one with pictures.

Then put the flow chart on the air for publicity.

Clean, tidy, clear and to the point.

There are really not many steps for crayfish.

In Peng Yibei's words, this is a dish that doesn't even require knife skills.

Almost all viewers took screenshots and saved them.

They didn't know why they took screenshots, anyway, they were screenshots.

Even if I don't have the ability to make it myself, I don't delay them taking screenshots.

The six guests hurriedly started making garlic crayfish.

This time Peng Yibei didn't even point out.

With a look of reassurance for them, he turned and left, and got on the aircraft.

The panicked expressions of the six guests were shown a close-up of the six-point screen.

Wait, how could this be!

Teacher, don't go!

That being said, this episode is so different from the last one!

In the last episode, fishing for "mud" by the lake was a little bit of a big fish crashing into a boat, but it was calm and peaceful.

This episode is all about escaping.

In the last episode, Chef Peng was by the side, teaching by hand.Key pointers.Correct errors in time.

In this episode, I left after explaining the process, although the picture is still there!But what we want is your people!

and also!

In the last episode, Chef Peng was so good. Although he was strict in teaching, when they encountered An Tuoya who had no choice but to dare to do such things, he demonstrated again and taught some tricks.

This episode...he sprayed us with paprika!

Wronged Baba.

If Peng Yibei heard this complaint, Peng Yibei might also complain.

Why use paprika this time?Because you didn't make trouble last time.

Why do you need to flee with your life this time?

Because crayfish can fly back and run, clams and jellyfish can't.

Why did you leave you here this time, while he turned and left?

Because the show is not long enough.

The science popularization of the environment introduction has not yet been carried out.

The last time it was Kong Ji who introduced it as the host.

This time it was Peng Yibei.

It is likely to be replaced by Meng Ru or someone else next time.

This is what Bu Dandan meant.

In addition to teaching Peng Chu, another core of their program is to promote environmental protection.

Promote the damage these infested creatures do to the local environment.

This is another core point of the whole program.

It is impossible for the guest Kong Ji to take on such a core point all the time, which will weaken Peng Yibei's core position in the show.

It will also weaken the balance among the guests.

So in the first episode, let Kong Ji set the tone, and then take turns to give this part of the speech.

The entire coastline was photographed again from the air.

Dense reddish-brown, pure azure blue, the color of the beach can hardly be seen clearly.The dense forest not far away has also begun to be gradually eroded by this group of red "locusts".

The camera flies down.

The scene in the sea cannot be seen.

But on the beach, countless small creatures were snatched and devoured by this group of shameless people, and the plants on the shore were brutally tortured by digging up roots, cutting stems, and destroying leaves.

Yes, these bandits are omnivores.

Peng Yibei's tone was full of exclamation and panic.

Describe the reasons for the flooding of crayfish from the beginning.

This time it was not a man-made disaster, but a natural disaster.

After the catastrophe, human beings have seen it again, and the changes in the climate and environment have become tense to the point of being a snake.

But this fragile planet has not appeased her menopausal bad temper because of the cautiousness of human beings in the midst of major environmental changes.

The crayfish is due to several times of great changes in the ocean currents.

Let them go from one area to another.

The new climate environment is more suitable for their growth and reproduction. What's worse, they are comfortable, but the natural enemies of crayfish are gradually eliminated by nature.

After the flood of crayfish, it's not that humans haven't considered dealing with it.

But there are too many of them!

Hitting a mouse is afraid of hurting the jade bottle.

Other organisms in the same environment are likely to suffer from their "overhandling" disaster.

A dozen jade vases are placed in a room with thousands of mice next to them

If you want to completely control it, you must use strong medicine.

But any dose of strong medicine will hurt the jade bottle that has been in danger from the "rat plague".

We can only wait until the local ecology has been devastated every year, and drive a large machine to give the crayfish a hard time.

This is not just after being crushed.

Don't you deal with so much "wet garbage" afterwards?

If you don't deal with it, it will be a polluted beach, which stinks to the sky.

And processing... This huge processing fee cannot be made up for by the final fertilizer money.

It is not a small amount to ask for funds every year, and the problem has not been solved after asking for funds.

At the time of financial distribution at the beginning of the year, Qin Ye was always in a state of inhumanity.

But it's different now!

Peng Yibei looked at the densely packed crayfish on the ground.

Thinking of the $ popping out of Qin Ye's eyes, she couldn't help laughing.

With so many crayfish, even if they were sold at a low price, that would be a lot of money!

As for not finishing?

nonexistent!Don't even look at who is preparing to cook now!

Get ready to farm.

Peng Yibei pressed the switch.

The flying machine he was riding stretched out a net bag, and within 2 minutes, he caught ten catties of crayfish in the air and flew to another stove.

The audience watching the reality show were still curious about Peng Yibei's expression.

A second ago, Chef Peng looked at the environment full of "worms" with a serious face, and suddenly smiled.

It seems to have remembered something funny, and it seems to be smiling with absolute confidence.

What did the chef think of?So happy? !

Just when everyone was curious, Peng Yibei caught a large lobster in a net and landed at another work place.

The branch line is about [-] meters away from the place where the six guests next door are fighting alone. There is a forest in the middle, but they can't see each other at all.

"You have seen the garlic crayfish over there, and in the rest of the time, I will show you other ways to make crayfish."

With that said, the ten catties of crayfish were completely put into the washing machine for cleaning.

The screen is also officially divided into two.

Two thirds belonged to Peng Yibei, and one third belonged to the guest group.

Peng Chu's neat and unrestrained figure directly formed a sharp contrast with the "hot" next door.

"I will make two basic models first."

"First come the spicy crayfish."

Spicy crayfish, also known as taste shrimp/spicy crayfish.

It can be said to be one of the basic models of crayfish.

Not as complicated as Shisanxiang, the focus is on spicy!All other seasonings are for the spiciness.

Finely mince onion, ginger and garlic, and chop chili.

Compared with garlic crayfish, spicy crayfish naturally does not have so much garlic.Almost as good as scallions and ginger.

But chili and Chinese prickly ash, let them go!Let go!

When the bright red piece was put down, all the audience gasped.

Lessons learned from a hundred meters away!

Everyone is going to call peppers a new age biochemical weapon.

Then naturally the crayfish went into the pot.

The reddish-brown crayfish quickly turned red and bent. Netizens with sand sculptures posted barrages. This crayfish was definitely not scalded to death, but rather spicy.

Pour in cooking wine, light soy sauce, dark soy sauce, add sugar and fry for aroma

Add fragrant leaves, star anise, cinnamon and other spices, and then add some water.

Cover and simmer for 8 minutes, add a little salt, and turn on high heat to collect the juice.

A plate of spicy crayfish that is completely different from the red, white, and blue crayfish just now comes out of the oven.

What supports the crayfish is no longer the fragrant mashed garlic, but the bright red pepper.

The audience watched... They were hungry.

I'm afraid crayfish are really born for hot feelings.

When the red crayfish is surrounded by deep red peppers, a stimulating pleasure on the taste buds will arise spontaneously without tasting.

The hand that originally didn't want to place an order for biochemical weapons began to lose control of itself.

[Chef Peng started cooking again?Why no introduction this time? 】

I saw Peng Yibei starting to make with a mysterious smile.

The steps are similar to the spicy crayfish.

It's just that the chili is no longer bold and vigorous.Together with Zanthoxylum bungeanum, it became a supporting role.

Who is the main character?It was the yellow powder that Chef Peng took out very mysteriously.

Chef Peng, who is not very talented in variety shows, gave the camera a rare wink.

【What is this!Why don't you say it!Say it quickly! 】

Thirteen-flavored crayfish, in terms of appearance, is not as contrasting as the other two.

Under the action of various spices and sauces, the crayfish is slightly yellowish.

Peng Yibei used another method to express "true love" through the screen.

After he is done.

Just wash your hands and sanitize, and then... eat.

The speed of eating crayfish, if it wasn't for the normal speed of the leaves being blown by the wind in the background, they all thought that Chef Peng had been turned on with a fast-forward special effect.

In the blink of an eye, half of the crayfish with a mysterious taste was removed.

In the blink of an eye, only the shell remains.

The robot directly removes the shell end plate.

In the finished product on the table, there are only spicy crayfish left, accusing Peng Yibei of favoring one over another.

"This flavor is called Thirteen Fragrances. It is said to be Thirteen Fragrances, but at least dozens of herbs and spices are mixed together." He raised the seasoning jar in his hand.

"Hempy, spicy, fresh, fragrant, sweet, tender, and crisp, the taste is extremely rich, and there are many layers."

Compared with the other two purer flavors, Thirteen Fragrance is simply a passionate and changeable girl, allowing you to feel different flavors every time you take a bite.

When the flower growers were poor, they didn't have so many spices.

But later, when I got rich and rich, this spice was not only purchased from the country, Southeast Asia, or even from all over the world, just to make the taste of crayfish better.

It can be said that the birth of these thirteen incense is not only the wisdom creation of flower growers in eating.

It is an invisible manifestation of national strength.

Want to try any spice, buy it!

Buy it and try it!

As long as the crayfish tastes better, add them all!

Peng Yibei introduced more about those who brought private goods.

His true affection was evident.

The viewers who were still mesmerized by the beauty of the spicy crayfish just started placing orders again.

What cancels the order of spicy crayfish?

What are you kidding!

Stupid?

It's not that you can't finish it, it's not that you can't afford it, why cancel it.

"Everyone should have noticed that I still have a pot of steamed crayfish here. The crayfish can be eaten directly after being steamed in this way. Just dip it in sauce and dip it in sauce. I will put the introduction of this part in the zero-based section. The duration of the program relationship, one of the methods I’m introducing now is cooked and drunk crayfish.”

Steam in a pan under cold water.

Then prepare the sauce.

Huadiao wine that can submerge crayfish, put some rock sugar, soy sauce, ginger slices, and rock sugar to neutralize the spicy wine.

Boil.

"It is best to choose aged wine for Huadiao wine. You can add a little more soy sauce. It is more delicious if it is slightly salty."

"Put the crayfish in an airtight container and pour in the prepared sauce. Let it cool down and chill it overnight. You can also make this drunken method with ordinary shrimp. You can try it more."

The color of rice wine becomes opaque after adding soy sauce.

But in the brown sauce, one can still see the crayfish that are tasting.

Drunken shrimp lovers and alcoholics have begun to salivate over this method of getting drunk.

Culinary enthusiasts are even more eye-catching.

Steam + make sauce.

It is much simpler than the three previous ones that require speculators!

They can try it!

"Before you know it, the show has come to an end."

Audience: Damn, really!Did not notice!Why is this episode so fast!

After thinking about it, everyone instantly found the reason.

It must be that this issue of Chef Peng cooks more dishes, and everyone forgets the time when they watch it!

Well, watching Peng cook, you will only feel hungry. What is the time?nonexistent.

Not to mention the time, we didn't even take a look at what the six were busy with.

"Finally, let me introduce a kind of iced crayfish. This kind of crayfish has a slightly lighter taste and is mainly springy and tender."

Following Peng Chu's words, the subtitles began to scroll.

At this moment, there was a loud explosion not far away.

The subtitles that started to scroll were blown away.

Peng Yibei stared in the direction of the six guests in disbelief: "It can't be."

Audiences:…………

The screen is no longer divided into two, but becomes one again.

I saw six guests sitting on the ground in a state of embarrassment.

Surrounded by crayfish that narrowly escaped the fate of being boiled.

There is also a messy kitchen area.

Audience: Fortunately, people are fine.

BUT, how did you do it? !

The non-hell-level kitchen dregs have a different sense of superiority.