While staring at the noodle soup, Takemiya Masada recorded in the small notebook prepared in advance.

"Burn dry the pot, add butter while smoking in the pot, add beef bones and stir-fry. The larger the ratio of the bones, the better.

After stir-frying, the bones and ingredients are added to the pot, pour in the sweet spring, the heat is fully opened, the partition cover is hot, and the first crab eye-shaped bubble is produced after the cover is raised...

Three seconds later, a large number of shrimp eye bubbles appeared on the soup noodles. Master Zhou suppressed the firepower and stewed it in a warm manner. So the shrimp eye bubbles disappeared until the only crab eye bubble was left. The firepower was turned on again until a large number of shrimp eye bubbles appeared on the pot noodles again.

The key point: The temperature mastery needs to be very detailed."

He was like a hard-working student at this moment, carefully recording every step of Zhou Dong. However, the more he recorded, the more he was more surprised. How did Master Zhou do such a control of the temperature? How long does it take to practice?

The onlookers also had the same questions at the moment.

This is really amazing.

You should know that Pakistani Tie has not yet completely banned the use of charcoal fires, so Zhou Dong uses a charcoal furnace, which is not a relatively easier gas furnace to control. It completely relies on the control of the inlet air volume and damper to control the firepower.

Moreover, the soup was always calmly switching between boiling and slightly boiling in his hands. The fine control was as if a robot was operating, and the switching of firepower at varying degrees was even accurate to the second!

For an entire hour, Zhou Dong did not fail once. Tang Se gradually showed a faint golden color under his perfect control, which looked very amazing.

"Spin yarn, porcelain basin!"

Zhou Dong looked at Tangse and closed the damper.

The chefs in the Chinese chef group have washed their hands more than ten times. According to Zhou Dong's requirements, they cannot use alcohol, nor can they use any soap or soap. They just rinse them under the water sprayed by the thin-mouthed water dragon. I guess they have to wash the bald skin a few more times.

On a large white porcelain plate that has been washed countless times, three layers of fine yarn were separated according to Zhou Dong's requirements. The beef bone soup was filtered and calmed in the porcelain plate. It looked slightly clearer than clear water, and it looked completely incompatible with the "beef soup".

After taking off the three layers of gauze, Zhou Dong looked carefully at the soup color and nodded slightly. The light yellow soup color means that he had absorbed the essence of butter and beef marrow. This first step has been completed.

At this time, the snow-flake fat cow that Wugong Masada urgently arranged from the island country was also delivered. Zhou Dong took a brief look and looked about three pounds, which was exactly the amount he needed. Laowugong was still very careful.

The tender onions with the two skins of the scalp were removed, and the fine water celery was only used half a foot in the middle. The middle part of the carrot was taken, and the outer skin was removed to take the core. These ingredients were not cut separately. Although the shapes were different and the strength of the knife was different, they were placed on the chopping board by Zhou Dong and cut them with the snow-flakes and fat cow at the same time!

It is said to be cut, but it is more like chopping dumpling stuffing. Instead, it is all meat and vegetables, whether it is longan, soft or hard.

“Dudududu…”

The faint blue knife light was flying on the chopping board, and the various ingredients on the chopping board gradually became finely crumbled into pieces. It was really possible to have green onions in the meat, celery in the scallion, and the celery also had the smell of carrots...

The chefs watching were already numb, just staring blankly on the side. No one praised or sighed. No one sighed. No matter how awesome the things happened to Chef Zhou, it was natural. Whoever made a fuss would be a fool!

After the snowflake fat beef and various ingredients were "chopped" together, they put them in a white porcelain basin specially used for stirring. The twenty eggs were beaten into liquid form with only the egg whites. Add them to it. Zhou Dong took two more tomatoes, peeled them quickly and gently squeezed them on the porcelain plate. After letting the tomato juice flow into the basin, they started to stir evenly. Finally, the one that formed was a pot that looked like a stuffed dumpling filling.

If Zhou Dong hadn't said in advance that this dish was called 'beef soup', and it was a dish, not a soup! I'm afraid the chefs present would start rolling the dumpling skin with noodles now...

Under the gaze of everyone, Zhou Dong poured the previously filtered beef bone soup into a larger casserole, turned on the fire, and heated it to nearly half boiling before pouring the cut "dumpling filling" into the soup little by little.

Because he cut these ingredients into thin slices, and because the density of beef bone soup itself exceeds that of ordinary soup, and the beef bone soup has gradually heated up at this moment, the "dumpling filling" does not sink into the bottom of the pot, but floats gently on the soup noodles.

Zhou Dong lowered his head, sniffed the rising soup, and began to fine-tune the air door. At this moment, the fan that had previously cooked beef soup had been removed. Obviously, there was no need to use high heat to cook the soup again.

"Chef Zhou is using bone soup with butter and beef marrow to make the foundation, and then the meat sauce cut from snowflakes and beef is used to enhance the flavor and thicken the bone soup?

If this is the case, the heat control required for this second boiling process will be more subtle..."

The so-called "one-to-one" and "a hundred and a hundred" are Huang Sixia, known as the dragon-wind carving knife, is best at this kind of fine operation. Although the soup is not necessarily an expert, it is also the first to see the mystery.

After making this evaluation, he didn't forget to look at Masada Wugu. He thought that the island nation's god chef would respond to him, but he didn't expect that Lao Wugu was holding a notebook to record it, as if he hadn't heard him.

Let’s look at Cang Yun, Song Jing and Su Bi, the chefs, who were all focused on their eyes, and none of them praised him for their gaze.

Huang Sixia was a little disappointed and muttered in her heart: "Everyone is thinking about stealing the master? She doesn't think about stealing it or not. Not to mention the knife skills that Brother Zhou just showed, just the skill of stir-frying beef bones and making bone soup in front, so you can't even think about it without long-term practice.

It’s really strange. Brother Zhou seems to be able to cook any dish. No matter how difficult or complicated it is, it’s like a joke when it comes to others. Is it really a talent that is overwhelming and makes it impossible for us to understand?”

I sighed in my heart. If this continues, the ranking of the Qinxing Weapons Chart will soon change.

The thick "dumpling filling" floating on the soup noodles suddenly had a slight ups and downs. Zhou Dong's expression moved, knowing that the soup below was about to boil. At this time, you must not let it boil, otherwise the final soup would become turbid, and even if it was fine gauze, it would not be able to filter it out.

I hurriedly took a chopstick and poked a hole in the center of the "dumpling stuffing" covering the noodle soup. The chopsticks then turned clockwise along the wall of the hole to break it bigger. Suddenly, a hot air squirted out, and the "dumpling stuffing" became quieter.

Zhou Dong nodded slightly and began to carefully adjust the firepower. For an entire hour, he kept controlling the damper and charcoal fire, so that the pot of broth always maintained a boiling and not boiling state. The fine technique and the large operation level were only clear to him, the person involved who had practiced in the system for many years.

"The color of this soup is so beautiful..."
Chapter completed!