Chef of the future

The staff next to them are thinking about how to convey the opinions of the masses.

I saw the chef nod naturally.

Let the two apprentices point the stuffing at the camera, so that everyone can look carefully.

staff member:……

Fans:  …

Not sure if Chef is serious or just natural black.

But the interior of the spring rolls did attract them.

Predominantly white inset with hints of light green and brown.

A trace of texture can be drawn.

It can be seen that the mixture of vegetables and meat is fresh and tender.

The thick soup was in the gap where it was bitten out, struggling to break free from the shackles of the stuffing and run to freedom.

It's not waiting for their tricks to succeed.

The chopsticks held up the spring roll and stuffed it into his mouth again, taking another bite.

Peng Yibei also used a microphone to amplify the sound of chewing spring roll skins when he entered the mouth.

Kachi Kachi.

"Did you hear that? The skin needs to be so thin and crisp. The key to spring rolls is the filling and the dough. If it is too thin, the filling will be leaked and the skin will be broken; if it is too thick, the fried dough will not only look ugly, but also meet the surface."

Peng Yibei gave the camera a shot: 【Do you remember? 】 eyes.

The fans tacitly read their minds, saying... why didn't they see it just now.

Let's discuss something else.

For example, asking for a lottery, asking for a gift, and asking for a warm bed.

Peng Yibei glanced at the barrage, and was once again persuaded by the dazzling font.

He looked at the assistant who was in charge of summarizing the barrage.

The assistant brother expressed his embarrassment, what should I say?

Speaking of Chef, fans don't take your hints?

I can only simply remind Peng Yibei to continue and skip this topic.

Peng Yibei immediately turned Master Yan's attention to the two apprentices.

Guangwen & He Song: ………

The two students' skin tightened, and they immediately remembered the teachings of their masters summed up by their seniors.

A serious nod means that they have listened and listened carefully. They must study hard, and they will learn now.

【For some reason, I started to sympathize with them. 】

【If you want to wear a crown, you must bear its weight】

[Famous teachers are not so easy to worship, and tasting is not so easy to try]

[By the way, this spring roll doesn’t look that difficult. First of all, I’m a kitchen scumbag. When I say it doesn’t look difficult, I mean compared with other dishes...]

Simple in appearance only.Well that's what it means.

The people following this barrage comforted him, rest assured that no one will misunderstand that you have this level.

We all know that refers to "look".

"Let's start with making the dough."

Everyone watched dazzledly as the chef prepared a semi-thin batter that flowed freely on the hands without dripping.

Turn on a hot iron plate.

A round white mark was left on the iron plate.

Shovel it with a small shovel, and peel it off with your hand, and there is a round white dough.

In the blink of an eye, more than a dozen skins were ready.

"This part..." Peng Yibei looked at the camera and smiled. "I won't say it's simple, but this part can be replaced by a machine. It's like dumpling wrappers."

Fans: Not comforted at all.

"Master, can this be eaten directly like this?" He Song looked at the soft, warm, and thin dough.

Can't help but want to take a bite.

"Of course you can eat it, but it's bland, you can add some sauce..." Halfway through the conversation, He Song happily put the dough into his mouth.

With a look of surprise on his face, he greeted his boyfriend to try it too.

As for Guangwen, after tasting the original flavor, he immediately turned around and took out various sauces from the cabinet.

There are sweet bean paste, bean paste, osmanthus honey, and jam.

Peng Yibei added: "Do you want to try ice cream?"

The two who got the master's approval tried very hard.

The "public anger" of fans was once again provoked.

At this time, everyone also found out.

Our chef Peng is really a person who is obsessed with cooking.

These days, the basic elements of an anchor are unknown.

Not to mention following the fans' request.

Not even basic interaction.

The only praiseworthy camera sense is probably a drag on the powerful photography team of Starstar.

Soon, even the powerful photography team rebelled.

"The spring roll skin is too thin to be eaten with jam. Next time, I will prepare the dough for wrapping roast duck, pancake or crepe..." Peng Yibei saw the assistant who waved his arms to signal his attention.

Subconsciously add a sentence.

"Let the staff try it too."

The assistant who was just about to type out the fan's opinion just stopped, and then couldn't control his eyes and hands.

When the soft dough is stuffed into your mouth with a little sauce.

The eyes shine, the heart shines, the tongue... the tongue directly soars.

The little assistant didn't know that his expression was captured by the camera that was too late.

The production team was obsessed quickly, but also sober.

After all, there is only so much skin.

The rest had to be wrapped in spring rolls.

After everyone who waited came to their senses, the fear of deducting wages surged in their hearts, and everyone looked at the big boss out of the corners of their eyes.

Seeing that the big boss has no special expression...

Pretend it didn't happen and continue the live broadcast.

Fans, fans are a little desperate.

This live broadcast room is probably going to be the one that doesn't take fans seriously.

They are not demanding.

Even if you don’t remember lottery draws and gifts, hang links to sell things.

At least don't eat so happily in front of them!

Jealousy, do you know the word jealousy? !

However, it was Chef Peng who aroused their raging jealousy, and it was Chef Peng who diverted their attention.

One command to go down.

The two apprentices who were still trying various sauce combinations just a second ago were sent to make dough.

Use the batter prepared by Chef Peng.

What else can they do...

"Ah!" It was hot.

"Ah." Tu Buyuan.

"Er..." The skin was broken.

"Well, good, you two continue to practice."

Peng Yibei, who is used to seeing the big world, said it was okay.

"Let's make the stuffing now. Fish shredded spring rolls, choose herring shreds, add salt water and stir well." Peng Yibei kept grabbing the fish in the bowl. "In this way, not only can the dirt in the fish be sucked out, but the fish will also be whitish in color and elastic."

Rinse the fish, drain the water, add salt, sugar, one-fifth of the egg white, cornstarch, and mix well.

"Seal the oil and put it in the refrigerator. The point to note here is that when mixing evenly, use light force. Do not pinch. I have written the dosage here. If you want to try it, you can try to adjust it. "

How much fish and how many spoonfuls of seasonings to put are written here, and a range is also thoughtfully written.It is convenient for you to shake your hands, so as not to change the mess and start over.

"Add a little thin oil to the oil pan, add shredded cabbage and shredded mushrooms, and fry until cooked. Add salt and sugar chicken essence, thicken the sauce over high heat, put in a pot, add some chopped green onion, and mix well with shredded fish. This stuffing is ready."

Fans: This, this is good?

Wait, wait, I haven't taken notes yet.

It looks delicious...

The assistant in charge of counting the barrage also sighed a little at this time.

Although Peng Chu does not have the attempt and acumen to interact with fans normally.

But the charm exuded when cooking is extraordinary.

As long as he starts to move between the stoves, as long as he holds ingredients in his hands, as long as he speaks.

Like a light source in the dark night.

People can't help but follow his movements and watch carefully.

Listening to that step-by-step detailed explanation, it seems that the various kitchen scum BUFFs on him are plummeting.

Just give yourself the material.

You can also make such a delicious dish in minutes!

In the past, all the videos were posted, and the comments were all kinds of innovative rainbow farts.

It's live now.

Peng Yibei's unique charm was revealed in the teaching process.

Of course, the BUFF drop or something is still an illusion.

As long as the chef's movements stop.

They reviewed the steps and key points just now in their minds, and when they retreated, they started to thump.

"It's easy to make spring rolls, but it's much easier than dumpling wrappers."

Packing spring roll wrappers is really just a "package"

Stack, stack, stack.

Roll, roll, roll.

Finally, seal the mouth with flour water.

Thirty percent of the oil temperature, remember to turn it over from time to time.

After that golden color is revealed, scoop it up!

Yes, this is it. The live broadcast is golden from the beginning, the "gold bar" that seduces everyone's appetite.

They have been hungry for so long, hungry for so long...

"Let's use this set as a live broadcast lottery."

A voice-over comes from off-camera.

The voice is clear and magnetic, familiar and charming.

"Huh? Good." The chef readily agreed, "Then I'll fry more."

[Zou Dong!Good man! 】The fans wept with joy.

Yes, the voice that makes one's ears pregnant is that of Zou Mu.

Thanks to our national husband, thank him for showing his courage as a boss, and reminding the chef of the benefits that should be given out as an anchor.

Peng Yibei continued making spring rolls.

One of the two apprentices was trying to make the stuffing, and the other continued to struggle with the dough.

"After watching it for so long, do you have the urge to learn? Think about it, this is still very good. After you learn it, it is equal to three dishes."

The stuffing can be eaten, the dough can be eaten, and the dough can be eaten after the stuffing is fried.

How good.

The barrage uses the word count to indicate rejection.

Only a small number of warriors said they would definitely try.

After the barrage assistant counts out.

Peng Yibei happily gave a spring roll to a small number of warriors.

The bullet screen was silent.

The warriors came pouring in like a tidal wave.

Chef said: For the rest of you, let’s draw a lottery.

"Well, let me teach you another simple dish."

Spring rolls are used to brush up the style, and this really simple dish is the focus.

The fare for the trip home is still waiting for him.

"Teach you to make a healthy pigeon soup."

What needs to be noted here for everyone on the earth is that alien pigeons... can't fly.

In terms of kinship, it should be more of a chicken cousin.

Poor meat and bad temper.

In this world, it belongs to the kind that is not welcomed by the food industry, the pet industry, and even the ecological circle.

But it doesn't matter, from today onwards, its fate is about to undergo earth-shaking changes.

Slice ginger, shred scallion white.

Put it into the oil pan and sauté until fragrant.

Then put the cute and clean dove in it.

Then pour a circle of beer to go fishy.

"Can beer be used for cooking?" This is what the assistant asked on behalf of the fans.

"Yes, last time I used cola to make chicken wings. Beer can not only remove the fishy smell but also make the meat soft, and it also makes the meat smell of hops. It is a good seasoning"

The two apprentices who were struggling with Chunjuan were stunned for a moment and looked at each other.

Then Qi Shushu looked viciously at Zou Mu, the class enemy known to everyone under Peng Chu's sect.

The dish that they don't know is definitely made for this guy!

"After the beer is dried up on low heat, pour boiling water and wolfberries, then add a spoonful of salt, cover, and simmer for two hours. Simple?"

Fans: It seems, indeed... quite simple.

First of all, the material is simple, just a pigeon!

Secondly, the seasoning is simple, just a spoonful of salt.

The final method is simple, just stew.

Peng Yibei added some key points as usual.

For example, you don’t need too much green onion and ginger, and you don’t need to stir-fry for too long, just a few times.

For example, it doesn't matter if there is too much beer or too little beer, it's nothing more than the length of time it takes to boil dry.

Don't worry about whether the pigeon is cooked or not - it's been stewed for two hours, so it's no wonder it's not cooked.

Salt... just pay attention to this point.

So, the only difficulty is putting in the salt?

Among those watching the live broadcast, the chefs were the first to stand up.

The person with cooking experience was the second to stand up.

The third person who was confident in himself stood up.

The pigeons were stewing, and Peng Yibei went back to continue making spring rolls for the fans.

This moved the fans badly.

The previous titles of "the least concerned about fans" live broadcast room were all thrown into the trash can, and they stomped hard.

who!

Who else will say bad things about our chef Peng.

Who!

Where does such a good anchor come from!

The little assistant who counts the barrage: ………

Just be happy.

However, isn't it incomprehensible?

Especially the one who smiled at them with a holy light: Do you want some more?

Want to want to want to want.

Yes, there is no better anchor than this one.

At this time, Zou Mu was still able to resist the anchor's food offensive.

When everyone is kneeling and singing conquest.

He also remembers asking a few questions on behalf of netizens.

These issues were the most discussed online before the live broadcast.

"I really don't know who the master is? In fact, I really want to see him." This expression that has been practiced for a long time finally came in handy.

Sadness + anxiety + nostalgia and gratitude.

The complex mentality of a young man who has received a great favor and wants to repay it, but the benefactor is probably already cold.

Zou Mu nodded to indicate that his acting skills were OK.

The next question is much easier.

The question is about future plans.

"Of course I will continue to teach. There will be videos and live broadcasts. Of course, I will continue to give off-site guidance on "Young Chef", and there may be "Desperate Escape" as well. Other variety shows? The specific arrangement depends on Huan star."

The answer to this question is very star-like.

The difference is that the celebrities are trying to evade, but Peng Yibei really doesn't know.

"Personal arrangements? Of course there are. I promised a respected elder to organize his birthday party. I can't say the name. The reason is to respect the wishes of the old birthday... You know, I am afraid that the number of birthday parties will not be controlled. .”

Chef Peng was very playful, saying that he knew how popular he was.

"Don't worry everyone, I will still focus on teaching. This is my biggest goal and I will never waver. Most of my time will be used for cooking teaching, even if I participate in variety shows, film, and TV, All the same. It’s all part of my advocacy.”

"The last question..." Peng Yibei looked at the question board. "Facing Jin Cancan's provocation, what do you think? Who is Jin Cancan?"

Peng Yibei looked at Zou Mu in a daze.

Zou Mu was also a little surprised that Peng Yibei didn't know.

However, this on-site rescue is still very easy to do.

Before Huanxing could act, Peng Yibei solved it by himself.

I saw Peng Yibei bow his head and take off the cover.

"Health pigeon soup is ready."

Golden pigeon soup, dotted with red goji berries.

The little pigeon with shiny and smooth skin lies innocently and attractively in the middle.

The dense aroma lingers.

A spoonful of soup was scooped up and poured down, and the soup covered in pigeon fat bounced and impacted on the pigeon meat.

It is unclear whether it was the pigeon that committed the crime, or the soup that did it first.

Everyone just knows.

Their stomachs, their tongues, are clamoring.

Their chef successfully PKed out all crisis public relations, and used the simplest and most effective method... to solve the problem.

"Want to try it?"

The author has something to say: Jin Cancan is a character who will appear next, so you don't need to recall it.