It is obvious that Du Wenlong could not have Wang Xiongxin and the others used Zhao Xiaokang's method of dealing with the food street in front of themselves to deal with his food city.

Looking at the empty work area, Du Wenlong didn't care at all and continued to complete the remaining cooking steps.

The pomelo peel in the pot is slightly oiled in the boiling lard, add a small amount of dark soy sauce to color, then remove it and drain it aside for later use.

Then pour oil into the pot again. When the oil temperature rises to 70% to 80% hot, first put the whole clove of garlic into the oil and fry it quickly, continue to add minced ginger, stir-fry the garlic, add two soups!

The so-called second soup is actually the soup stock he made with local chicken and pork bones at the beginning. Since the soup stock has the best and strongest initial taste, it is called "shang Tang". After that, the taste becomes lighter, and it becomes "two Tangs".

However, Du Wenlong didn't use much soup, so he scooped a spoonful of it when he treated the pomelo peel. Therefore, although this step is nominally called the second soup, the quality is no different from the soup.

The soup ingredients are boiled over low heat, and the temperature does not decrease. As soon as you get into the pot, it immediately boils and slowly blends with the ginger and garlic aroma.

These steps were done in one go in Du Wenlong's hands, so that the staff next to him had not seen the specific operation clearly, and the rich fragrance had already spread out, which was very rich and mellow.

He stirred the soup stock in the pot with a stir-frying spoon. Seeing that the soup stock was almost integrated, he carefully coiled the eel sections into the pot to prevent the whole from breaking. Then he cut them into large slices of firewood, mushrooms, and tangerine peels along the outside of the eel. Finally, he sprinkled wine like soup, and dark soy sauces were used to adjust the color.

It is worth noting that when the wine and dark soy sauce were added to the soup ingredients, he simply stirred it with the back of the fried spoon close to the soup noodles, and did not touch the eel at all.

In this way, the seasonings can be fully combined without touching the eels, and various ingredients slowly penetrate into the soup.

The whole process is boiled on low heat. In addition to letting the ingredients absorb the smell, it is also the original flavor of the ingredients itself to feed the soup ingredients and combine them with each other. After all, this soup ingredients are a necessity for completing the last step.

It can be said that it is the best use of things.

For about two minutes, Du Wenlong placed the screen on the surface of a container and gently poured the whole pot of ingredients on it to completely separate the ingredients from the soup.

At this time, the eel can be said to have crispy skin and soft flesh, with a deep surface color and shiny and crystal clear color. But for the whole dish, it is still a semi-finished product.

He took out a plate with a very shallow bottom, carefully turned the ingredients on the gauze net together, then gently scattered it with chopsticks, placed the mushrooms in the middle of the plate, and then adjusted the head of the eel close to the mushrooms, and slowly coiled it with the mushrooms as the center, trying to make it as tight as possible.

As for the fire belly slices and tangerine peel, they are evenly arranged on the outer layer to wrap the eel, as if they are put on a delicious protective layer for the whole eel. Only by spreading it out layer by layer can you see the true appearance.

"It's a pity that this is a competition. In full view of everyone, it's really hard to use some special ingredients." Du Wenlong sighed without a trace, glanced around the audience seat above, and there was a look of expectation in his eyes. "When I get the chef god and have the appeal of the chef god, then my plan will really begin!"

He suddenly looked at the old man in the old man who was surrounded by stars and interacting like the moon, and his face instantly collapsed.

If it weren't for the last time that Mr. Huang missed the competition, he would have become a laughing stock after he won the title of God of Chef, which directly led to the delay of the plan for four years!

The four-year delay is four years. Anyway, all preparations were not perfect at that time, so he could barely think about it.

But the problem is that after waiting for four years, I finally waited for Mr. Huang to participate in the competition, but never thought that an extremely strange boy appeared!

As soon as he thought of this, he looked at Chen Chong, who was talking and laughing with the animal brothers on the other side. While his eyes were squinting, his brows also frowned slightly.

"Is this guy... the same as myself?"

Du Wenlong withdrew his gaze and became alert. If the other party is really the same as himself, why should he go against each other?

He thought about it and couldn't figure it out, so he had to put it aside for the time being and turn his attention to the work in front of him.

After the ingredients on the plate were arranged, he took out a lard mesh and covered it on the ingredients, put it in a steamer and steamed it slowly over low heat.

The lard mesh is the large omentum of the pig. The fat accumulated in the mesenteric membrane and the fat formed in the mesenteric abdomen of the pig are often used as ingredients for cooking. It not only locks the taste of the ingredients, but also enhances the original taste and is a rare and good ingredient.

Taking advantage of this time, Du Wenlong reheated the pomelo peel that had been processed before and placed it in a clean white plate like petals. Then pour the filtered soup back into the pot and boil it, and add water and starch to thicken it.

As long as the ingredients in the steamer are out of the pot, the sticky soup is poured on it and the coriander leaves are added to add color, then this lost famous dish, "Stealing Dragon and Turning Phoenix Top Bone Eel", is completed.

Du Wenlong could already recall the shocking look on his face when the professional judges and audiences were trying this dish later, which would be wonderful!

...

On the big screen, the remaining time: 28:54:18..

As the game gradually came to an end, the discussion on the scene gradually decreased, and everyone stared at the stadium below or the live broadcast on the big screen, for fear of missing any subtleties.

For ordinary audiences, the chef god competition is just a competition of "food" and there is no way to tell. But for chefs, this is a cooking lecture that benefits them a lot!

They don’t expect gorgeous swordsmanship or superb spoon skills. They just want to learn those unknown cooking methods!

This is like the old man in the emperor blanched pork belly. Most chefs only deal with the ingredients themselves or the heat, but few people use the "water" used in blanching.

After Mr. Huang shared it, many people's eyes lit up. It turns out that the most commonly used blanching method can still be changed so much. At this time, many people with delicate minds are already thinking about using more unique materials to make "water" unique.

For example, boil an apple in water in advance, will the ingredients be dyed with the fragrance of apples when blanching them?

Or, put some coriander in advance in the water, so that will make the guests who don’t like cilantro but like to smell coriander?

In short, once your horizons are broadened, what follows is endless creativity, which is exactly what Mr. Huang is looking forward to.

No matter how good a cooked pork is, it is still a cooked pork. But if you add some sprouts and some fermented black beans, it will turn into salt-fried pork!

The essence has changed.

...

On the other hand, when Du Wenlong was about to complete his work, Chen Chong marinated the lamb for nearly twenty minutes and the mandarin fish fillets were almost the same.

"Boss Chen, I have never tasted your skills since my vacation time, but I am so greedy that I am drooling in my dreams!"

Chen Chong's workspace is also surrounded by many curious self-media people, and the speaker is Wang Xiongxin, who is wearing a crocodile suit.

“Well…”

"Brother Crocodile, I've been done, I've acted!"

"Although you know that you know Master Chen Chong, are your tm acting skills fake? Our barrage army can't help you smooth things out!!"

"Hahaha... I feel like you are using a crying voice, but I have no evidence."

"Hey, is it super in charge? I want to report this anchor to fool our first-class audience with his third-rate acting skills!"

"Put it out, die."

…

Since Zhou Fei revealed his true identity in the live broadcast room, the audience in the live broadcast room not only does not disgust, but instead feels that they are sincere and dare to speak and do.

Therefore, everyone turned a blind eye to this "obvious" canvassing move, and they would not take it seriously.

However, Wang Xiongxin and Zhou Fei were not happy. Where are they acting? It is clearly a real truth! The sun and the moon can be seen!

Looking back on the experience of recuperating at home during this period, Zhou Fei and the others were very bitter. Apart from drinking bone soup, they just drank chicken soup. Anyway, their parents would work hard to death if they nourish their bodies. And when cooking, they didn’t put peppers, soy sauce, or any spicy food, saying that they were afraid that the wound would turn black!

Therefore, under such torture, the two of them really miss the classic dishes in Chen Chong's restaurant, especially the secret beef sauce. As soon as they think about it, they will drool unconsciously! It is even more terrifying than quenching thirst with plums!

"Haha, don't be so pitiful. When did you two fall hungry in my restaurant? As long as you want to eat, come and make it for you alone!" Chen Chong replied with a smile, but as soon as he finished speaking, his smile froze. So he quickly lowered his head and fiddled with the ingredients and added in a low voice: "Of course, it won't work lately."

Upon hearing this, Zhou Fei quickly pushed Wang Xiongxin with his stunted forelimbs, but the latter did not understand his intention and was very confused.

Seeing this, Zhou Fei hid in the dinosaur suit and sighed, thinking that if Wang Xiongxin reacted quickly enough, he would not have let Boss Chen's last sentence appear in the live broadcast and attract the attention of the audience.

He quietly took out his mobile phone to check the wind direction of the live broadcast room. Sure enough, remarks about the dangers of the food street began to appear in the barrage, and there was a trend of increasing numbers.

"Boss Chen, the dish you are making has never appeared on the blackboard of the restaurant. Is it a new dish?" Zhou Fei snatched Wang Xiongxin's microphone and said, trying to distract the audience from the attention.

"That's right." Chen Chong nodded, took out the mutton and mandarin fish fillets that had been opened, and then put them into the mutton piece by piece.

The mutton and the fish fillet were all processed before. The mutton was square. From the side, it looked like a 'mouth' character, but it was flat. The fish fillet was very thin, with clear patterns and a vague sense of transparency.

"It's so good, there are new dishes to eat." Zhou Fei smiled.

"Don't be happy in a hurry." Chen Chong smiled bitterly while operating, saying: "Because this dish has too strict requirements on ingredients and relatively delicate processing procedures, it may not appear on the blackboard frequently in the future, and it will only be launched a few times occasionally."

"Aren't the ingredients common? And I just saw that your processing process was nothing special?" This sentence did not come from Zhou Fei, but a female anchor next to him who had been observing Chen Chong for a long time.

"You are right. Lamb and mandarin fish are common ingredients, but this dish is not small. I don't want to use ordinary lamb and mandarin fish to affect the historical portion of this dish."

Chen Chong pointed to the mutton that was about to be stuffed in front of him and the mandarin fish that had few slices left in the pot. "Take this mutton as an example, in addition to the most common distinction between freshness and staleness, there are also the age, breed, feed, exercise ratio, environment, and excellent physical fitness of the sheep."

"How to explain?" the female anchor asked in confusion.

"It's very simple. Before you choose a piece of mutton, set the corresponding selection criteria first. For example, the age of the sheep should be between two and three years old. The breed is best for sheep around the snow-capped mountains. In addition to artificially synthesized nutrients, the feed also requires sufficient natural tender grass. There are special people to stock it every day, and the time is no less than ten hours. The living environment is natural grassland, with sufficient oxygen, etc. When all these conditions are met, select the one with the most suitable muscle proportion from the appropriate flock!

Oh no, no, what I need to use in this dish is not a sheep, but a piece of meat on a certain part of the sheep's body, that's all!"

Chen Chong's words made everyone dumbfounded, and they opened their mouths one by one, just as their chin fell to the ground.

In addition, the live broadcast room was completely in full swing, and various barrages calling God appeared in the picture.

According to Chen Chong, isn’t the value of his dish going to reach the top?

"That... May I ask, your dish is not cheap, right?" The female anchor subconsciously used honorific words, and even without an Adam's apple, she could see her throat rolling.

"Well, if you follow this standard, it's really not cheap. I guess, it's going to cost thousands of dollars a plate, right?"

"What? Only tm is thousands? If I were the boss, it would not be too much to sell for millions!"

"I'm a business genius! Will you settle the score?"

"This kind of sheep is a nobleman born with a golden key. The sheep alone is valuable, not to mention the subsequent labor costs, feed costs, site costs and various unimaginable invisible expenses."

"If his dish really uses this standard and is so cheap, I guess the whole people in Longjiang will go crazy!"

…

Various mathematical geniuses, business geniuses and logic geniuses in the live broadcast room have emerged in large quantities!

"Boss Chen...you...have you said a few less zeros?" Wang Xiongxin whispered, worried that Chen Chong would have an unnecessary negative impact.

"What?" Chen Chong was stunned for a moment before he realized that his explanation might have caused a misunderstanding, so he quickly added: "Don't get me wrong. My example just now just wanted to show that there are huge differences between the same ingredients, not that my dish must meet this standard."

"But, your piece of mutton should not be ordinary now, right?" the female anchor asked.

"Uh, it's pretty good. If it's classified separately, it's much more expensive than similar meats!" Chen Chong nodded, squeezed the mutton filled with fish fillets neatly, and inserted it into the toothpick seal to prevent the fish fillet from slipping out.

"And the most important thing is that the mutton prepared by the organizer is not available in Longjiang. It should have been airlifted from other places to deal with the competition."

"That's quite expensive..." Wang Xiongxin was inexplicably disappointed, as if this dish was destined to be out of reach for him.

"In fact, this dish can be made with ordinary mutton, but the taste is not perfect. Moreover, I would rather not make some dishes before satisfactory ingredients appear."

Chen Chong had no choice. The portion of the dish "Sheep's Fish" is too heavy. Once the imperfection is presented to the guests, the guests will regard it as a reference standard and destroy the value of this dish with white blood.

(To be continued...)
Chapter completed!