Chef of the future

Expert opponents began to feel uneasy.

I always feel that there is something wrong with Huanxing's move.

If it was six years ago, they would have ridiculed that a newcomer is a newcomer, too naive.

Even the most basic sense of rhythm can't be grasped well, and he is single-minded and eye-catching.

But six years later, countless slaps in the face made them realize clearly.Any ridicule and contempt will result in huge losses.

Has Zou Mu never been planted?

planted.

Has Zou Mu ever failed?

Failed.

But Zou Mu was never stupid!

Asking Chef Peng to announce the dishes in advance seems to be popular in advance.

Paved the way for the film and television projects that are being filmed.

But in practice?

You ask, now who would get excited and incoherent at the sight of a bowl of egg custard?

I have seen it countless times and eaten it countless times.

Already numb, okay?

Nothing new.

I don’t even know I’ve eaten it hundreds of times.

Where is the surprise and lingering?

Even if you can't eat it, staring at it all day will greatly reduce your interest.

Now the only explanation is...

Chef Peng first put out a delicious food to seduce him.

Make an outpost for the project.

But this statement is completely unable to convince the top management of Lifeng and Juhui.

I said it before!

Zou Mu is not stupid!

As long as Peng Yibei said: Yes, I put a lot of effort into this project, and there are a lot of delicacies.

That's enough to raise everyone's expectations.

Why put one out first.

What's more, no matter what the project is, it may not always be broadcast immediately.

Judging from the news from the film and television base, it will take at least a month for the background to be finalized.

After such a long time, what's the use of predicting in advance now?

All the relevant personnel were frightened + frowning + fidgeting and continued to watch Peng Yibei make delicious water basin mutton.

Two large pieces of lamb.

Two super big pieces.

Boil under cold water.

Add scallions and ginger to blanch.

After the water boils, take out the mutton.

Clean.

Then he took out a small white cloth bag and put a lot of spices in it.

"Prickly ash, white cardamom, cinnamon, grass fruit, star anise, fragrant leaves, galangal, cloves, and small incense."

A bag full of spices is wrapped in a small cloth bag.

Peng Yibei spoke so fast that the audience stopped taking notes.

Because the whole package of seasoning packets is already on the shelves for purchase.

Get a pot of water again, put the washed and blanched meat down, put down the material bag, and then put in the onion, ginger and cooking wine.

"Boil on high heat, turn to low heat, and cook for two hours."

The mutton was burning here, and then turned around and started making pancakes.

Alkaline noodles and lard are added to the pre-fermented dough.

Knead until smooth and divide into small doses.

Knead the small doses into long strips and flatten them, apply some oil, rub cumin and salt on the long strips, roll them up and flatten them.

Sprinkle some black sesame seeds, and roll the dough into an oval shape with a rolling pin.

"Then put it in a frying pan or an electric baking pan and bake it. After it's almost baked, take it out and stand it on the side of the pot to continue baking. Turn it over every 2 minutes and bake it until both sides are golden. This is the best lamb in a water basin. The basic pairing is crescent moon cakes. Of course there are also simpler versions.”

Peng Yibei snapped his fingers.

Ge jumped into the country.

Announce in public that this is a young disciple who has just been accepted.

Ge Yilai made a simple version.

The light version is just...

The raised noodles are cut into pieces, rolled into round cakes, and baked in a pan or electric baking pan.

Yes it's that simple.When both sides are browned, it can be out of the pan.

"There are other types of biscuits, such as hu biscuits. I won't introduce them today, but I can add them later."

Audience: I always feel that the reason why you didn't introduce is because your crescent moon cakes are ready.

Seeing Peng Chu deftly take out the crescent moon cakes stuck to the edge of the frying pan.

Inadvertently got scalded and dropped his hand.

Peng Yibei immediately sprayed on the isolation and anti-scalding spray.

However, the hand-turning action gave people a sense of fragrance and heat from the screen.

Ah ah ah ah ah!

Obviously it's just a cake.

Obviously only flour.

We are hungry!

Peng Yibei supervised the simplified version of Ge Yi Roast.

While putting the second wave of crescent moon cakes into the pan, bake them.

This wave I took out by myself.

Take a small knife and gently cut the opening of the cake.

The crescent moon cake instantly becomes a "pocket".

Peng Yibei took out a plate of spicy noodles from the side.

Put it in the crescent moon cake.

The crescent moon cakes are browned and crispy, and when you bite into them, there are oily and spicy spicy strips inside.

Hearing Peng Chu's "click" and "hiss", everyone couldn't help it.

The yellowish white + bright red color scheme is even more difficult to control.

Especially when Chef Peng put the spicy strips in, he could clearly see the soft part inside the crust, which quickly absorbed the spicy sauce, smudged and moisturised.

"It should taste better with spicy slices." Well, I will do it next time.

Audience: We are used to you coming up with new terms every now and then!Director, feature one!By the way, assistant, remind Chef Peng to remember to do it in the future!

Ge Yi ran over and stole a moon cake made by a master.

"I must be able to pinch meat floss!"

Peng Yibei: ... Isn't that too dry?

"It can also hold cheese! Teacher, you said that everything can be cheese."

Peng Yibei nodded helplessly: OK, try it if you want.

The viewers of the live broadcast watched as Ge Yi was busy filling the cake with messy things, and then flipping his own cake.

Under the various experiments of this lively and lovely little apprentice.

Chef Peng baked three waves of crescent moon cakes.

Until... Ge Yi couldn't eat anymore.

"How? Which is the tastiest?"

"Old Godmother! Tell me, master, why do you have to be called this name?"

"This...isn't important. The important thing is that you can't eat the water basin mutton anymore."

Peng Yibei looked at the little apprentice with a stiff expression lovingly.

Successfully hid the schadenfreude in my heart.

Difficult to maintain the "decent" of the master.

The audience of the sand sculptures ignored it, and all kinds of barrages of laughter flew together.

They said, this little apprentice, love love love.

Ge Yi also adjusted his "disappointment", hoping that Ai Ai would continue to bake bread for the master.

But it seems that the master doesn't like the basic version baked by himself.

Take a bite, um, it’s a little doughy.

After tossing around, the mutton was cooked.

Take out the pack.

Lamb slices, cut into large pieces!

"Get the pot and pour the mutton soup into the pot."

The clear light golden mutton soup is poured into the pot.

Ge Yi's eyes are just like this~~ passed by, vividly showing the inner yearning for the majority of netizens.

This soup looks delicious.

If it doesn't taste good, we'll be punished with a mouthful of boredom.

"Then add the soaked fungus and vermicelli... This should be the second time I have such things as vermicelli in my dishes." Peng Yibei didn't say anything more about vermicelli, but continued to make water basin mutton.

"Put down the meat." A large row of cut meat was put down. "Add salt, pepper and cook for 2 minutes."

Here comes the key to the water basin mutton.

That's...a super big bowl.

When Peng Yibei brought out this slightly flat super bowl with a wide top and a narrow bottom, everyone couldn't help but gasp.

Just suck it!

Because of the special structure, this bowl is almost larger than the soup bowls that five or six people in their family enjoy together when photographed from above.

According to Peng Chu's intention... Is this still for one person?

A large pot of mutton soup was poured into the "bowl".

Everyone was surprised to find that it was just right!

In other words, this bowl...is not just a visual effect.

"Sprinkle with coriander and chives, and a spoonful of oil and pepper. This is the water basin lamb."

There are also two ways to eat water basin mutton.

One is to open the crescent moon cake, and use chopsticks to pick up fat and thin mutton that is pleasing to the eye and put it in.Add a little green pepper rub.

Of course you can add others.

Bite down.The steamed buns are fragrant and the meat is rotten. Let's take a bite of the mutton soup. The mutton, mutton soup, and steamed buns are really delicious!No loss of the reputation of "June Fresh".

Another way to eat is to break the crescent moon cakes into pieces and put them into the soup, and eat the soup and cakes together.

It can also be regarded as one of the "mutton steamed buns" category.

This rough way of eating has been loved by many Northwest men.

In their opinion, what to put in, a big bowl of Hulu Hulu, a big bowl of Gulu Gulu, and another big bowl if you don’t want it.

The mutton soup was mixed with mutton and steamed buns.

Be full, delicious!

After eating hot mutton in a hot water basin, life is complete!

Everyone watched helplessly as Peng Yi Beilian made several portions of mutton in a water basin, and then put them into...a large fresh-keeping box.

"Master, don't you want to eat?"

"I'm not hungry, and it's just the two of us today, it's not good for you to watch me eat."

Peng Yibei then said something that disturbed Lifeng and Juhui.

"The steamed mutton dish just now will appear in that new TV series."

Very good, even the project content is there, although it is not difficult to guess.

"If everyone is interested, I will make some dishes that will appear in the TV series first, so that everyone can see or try them."

In this way, it's not just Lifeng and Juhui.

Even ordinary people are starting to find it a little strange.

Shouldn't this be kept secret?

Fans of Huanxing immediately waved their flags and shouted, saying that they are not in a hurry, they don't want to know, they like mystery.

"It's okay. You have to have confidence in me." Peng Yibei's words were very misleading.

What else can fans do?

Of course, it means that no matter what, they will support it.

Those who absolutely support Huanxing, let Chef Peng rest assured.

Lifeng and Juhui wanted to sneer and laugh at Peng Yibei's arrogance.

The reason they "very much want to" is because they themselves are not sure whether they should be relieved now.

Chef Peng's indifferent attitude.

So is Zou Mu really confident in producing a phenomenal TV series with unprecedented quality?

Huanxing's strength is not a problem, the point is!script!

Scripts are the foundation of all big projects!

"Go, check and find out which big IP has been bought. In the past three years, all major original novel and comic websites have been browsed, and all the unfinished ones should be asked."

"Go, check to see which well-known novelist or gold medal screenwriter has a work. Check all the way, as detailed as you can, all the way to the third-rate grade."

"Go, check, there are any copyrights for classic works sold."

"Go, find out what kind of TV series Huanxing is going to make. What kind of subject matter and what kind of background!"

"Go... send out the news that our two companies are going to cooperate! It's always going to be sent out. Instead of being led by Zou Mu, it's better for us to strike first!"

"Let's start with Yiqing and Bai Ruoruo's [Century Icebreaker]?"

"Let's start with the marriage of those two young couples."

The ice breaking of the century is fake, but the marriage is real.

They're going to do big things, so it's better to have an auspicious start.

Otherwise, how to say.

There is no shortage of Romeo and Juliet in any era.

The two companies are choking each other to death. The artists of the two companies don't like each other. Naturally, there are... some secrets.

It's not that the two companies are so inhumane.

Just falling in love with an artist from a rival company.

Almost all artists subconsciously choose to have an underground relationship, hiding it as much as they can, procrastinating as long as they can, maybe...they broke up before it was revealed?

How much work is saved!

Excluding those who really broke up, and the rest who have persisted until now, that is naturally true love.

The public relations of the two companies began to act vigorously.

The media I had an appointment with, just rightly took a "candid shot".

The manuscripts that have been prepared a long time ago are combined with the hot photos that have just been taken and the hot searches that have been bought a long time ago.

After Peng Yibei's live broadcast ended, he began to make an official effort.

Yes, Peng Yibei's live broadcast is not over yet.

How can you just make one dish and close it?

Now he is introducing fans.

"Mung beans and sweet potatoes are made, of course, there are other grains that can be made. It is also a staple food, just like noodles."

"Basically all noodles can be replaced by vermicelli and rice noodles... No, no, I didn't forget another series. It was deliberately kept secret. It was prepared for the Stars annual meeting. Although I think The annual meeting should be a little bit bigger... but they voted unanimously, so be it."

"Let me first demonstrate a more classic vermicelli soup, the old duck vermicelli soup."

There is nothing complicated about the soup base making process.

Light duck, tube bone, and a bunch of spices, boiled at least overnight.

"Fragrant and not fishy, ​​it can be made into clear soup, hot and sour, and spicy. Duck blood is thin and refreshing, duck gizzards and duck intestines are tough, vermicelli is crystal smooth, and the fried tofu inside is full of soup. You can eat half a mouthful of soup with fried tofu. Not to mention the taste of the soup. The broth is boiled for at least 12 hours, and the deliciousness of the duck slides into the mouth along with the soup and vermicelli when the vermicelli slides into the mouth.”

In addition to being delicious, it is still delicious.

The kind that is so fresh that the eyebrows are about to fall off!

The rich soup color did not disappoint, and the full ingredients did not disappoint.

Chef Peng took a sip of the vermicelli and drank a big mouthful of soup.

Sigh, it would be more perfect if the weather is cold now.