I opened Another World Restaurant in Yuanshen, and Ningbo Cried.

Now that something happened to Xinyuexuan and its reputation plummeted, Liuli Pavilion naturally took its place and became the so-called Liyue No. [-] Restaurant.

Now among the peers, the chefs of Liuliting are naturally in the top positions, which is why they are invited to cook in Xiandianyi.

"Yoyo! Isn't this the old Gao of Xinyuexuan? Why is he so unhappy? Isn't it because the old club has been imprisoned for several years? As for such a disgraced one?"

Suddenly, the second chef of Liuli Pavilion saw the skinny chef of Xinyuexuan, so he walked up to him in the steps of Tobey Maguire, and patted him on the shoulder.

Liuli Pavilion and Xinyuexuan have always been at odds with each other. For a long time, "Li Cai" and "Yue Cai" have each controlled half of Li Yue's gourmet world.

In order to compete, the two sides launched a continuous battle, and constantly developed their own supporters.

Even the most famous "Liu Cai" restaurant in Liyue Harbor - "Liuli Pavilion" is opened opposite the most famous "Moon Cuisine" restaurant - "Xin Yue Xuan", and the competition is obvious.

The battle between the two major cuisines has gradually deviated from the right track, and gradually evolved into a "food war" that only competes for high and low regardless of delicious food.

Such vicious competition is not conducive to the development of Liyue's food culture, because such a "food war" has directly led to the monopoly of rare ingredients in Liyue Port, which has attracted the indignation of countless quality masters.

The precious mountain delicacies are monopolized by the "Liyue Cuisine" restaurant, and the rare seafood is dominated by the "Moon Cuisine". It is difficult to integrate mountain and sea delicacies, and the diversity of ingredients is artificially interrupted. This will definitely not be conducive to the development of Liyue Cuisine.

Perhaps, it's time to need a "hero" who dares to try and innovate to break the barrier of this food!

This hero not only needs to break through the limitation of the monopoly of ingredients, but also breaks the so-called "traditional" cuisine barriers with original food, and completely changes Liyue Cuisine. ． ． ． ． ．

"I advise you not to underestimate that kid, and be careful not to be crushed by him."

After the skinny chef took his hand away, he said expressionlessly.

Before Su Mufeng went to Xinyuexuan to smash the scene, let the skinny chef know his strength.

At the same time, it also made him feel that Su Mufeng was the one who broke the deadlock between "Li Cai" and "Yue Cai".

"Just that brat? Hahaha, I think you were scared out of your wits, right? Let's make a bet, the best dish this time is definitely from our Liuli Pavilion."

"Just bet...how about my 20-year-old Zhuangyuanhong?"

The second chef of Liuliting patted his belly, full of confidence.

Hearing this, the eyes of the second chef of Xinyuexuan immediately glowed green.

The Zhuangyuanhong, which has been treasured for 20 years, has a price but no market in Liyue today. It seems that this guy is very confident in his own dishes, and even this kind of treasure is willing to bet on it.

"Okay! Then I'll bet on my 15-year-old red sorghum!"

The second chef of Xinyuexuan also patted his chest, stepped forward and said loudly.

"Okay, then let's sign a document, and then no one will play tricks!"

The second chef of Liuliting was afraid that the chef of Xinyuexuan would play tricks, so he took out a blank piece of paper and began to write the receipt.

"No problem! I'm willing to bet and admit defeat!"

The corner of Xinyuexuan's second chef's mouth twitched. Originally, he was worried that the other party might cheat, but now he asked for a written proof. It seems that the bottle of 20-year-old No. [-] Scholar Red is safe.

"The ingredients have arrived, chefs, please start cooking!"

With the voice of Haiyueting's little secretary, there was a steady stream of staff members pushing all kinds of precious ingredients to the scene.

After waiting for a while, the ingredients Su Mufeng needed were also carried up by two Qianyan soldiers.

The eyes of several chefs around also fell on Su Mufeng's position, wanting to see what dishes he was going to make.

As for the chef of Liuliting, squinting his eyes, crossing his arms across his chest, he looked at where Su Mufeng was, with the corners of his mouth slightly raised, with a hint of disdain on his face.

As the chef of Liuliting, he has his own pride.

uh-huh?

Suddenly, Chef Liuliting's gaze froze, and a look of surprise appeared on his face.

Because he saw that the ingredients that Su Mufeng needed were not only rare, but only a few kinds, and the combination of ingredients was also very strange. ． ． ． ． ．

The most important point is that the ingredients he wants are extremely cheap ingredients, just some relatively fresh civilian ingredients, ordinary ones can't be more ordinary.

Could it be. ． ． ． ． ．This guy plans to use these ordinary ingredients to prepare a meal for Emperor Yanwang?

Chapter 97 Golden Shrimp Balls

"Does this guy want to use these ordinary ingredients to cook dishes and participate in this solemn and sacred ceremony?"

The other chefs were even more baffled by Monk Zhang Er. On such an important occasion, he only wanted to use these mediocre ingredients to make dishes, which was simply disrespectful to Emperor Yan.

In the eyes of the chefs of these big hotels, even if the cheap ingredients are superbly crafted, no matter how ingenious the production techniques are, it is impossible to compare with the dishes cooked with high-grade and precious ingredients.

This kid is too inflated!Are you looking down on these chefs?Still look down on Yan Wang Dijun and his old man?

Could it be that he intends to use these most common ingredients to make some common dishes to fool Xian Dianyi?

But the shock was the shock, and they were still looking forward to what would happen next. Anyway, he only used ordinary ingredients, which can only be said to be a good thing for them as competitors.

"By the way, Chef Mufeng, there is still a pack of Laotan sauerkraut here, do you want it?"

After distributing the ingredients, the soldiers of the Qianyan Army who were in charge of carrying the ingredients found a pack of sauerkraut in the ingredients basket, so they walked up to Su Mufeng and asked softly.

"Don't, I'm afraid it was stepped on with your feet."

苏沐风头也不抬的挥手拒始?发'于/小'说.群:9>8；0：2?0，5：8/。5*6，绝了，老坛酸菜还是得自己做的才放心。

"Then...well, Chef Mu Feng, then I will take my leave first, if you need anything else, just call me."

The soldiers of the Qianyan Army clasped their fists together and turned to leave.

At the same time, all the famous families in Liyue also came to the scene of inviting Xian Dianyi. On such an important day, no matter how busy they are, these famous families will take time to come to the scene, wanting to see the appearance of Yan Wang Dijun with their own eyes. style.

Liyue Qixing, the president of Feiyun Chamber of Commerce, the head of the Keqing family, the boss of Liuliting, the heads of the major business families, the boss of Bu Bulu, Bai Shu, etc. ． ． ． ． ．They are all famous people in Liyue.

Of course, Hu Tao, the hall master of the Past Life Hall, Xing Qiu, the second young master of the Feiyun Chamber of Commerce, and Xiang Ling from the Wanmin Hall also came to the ceremony to invite the immortals one after another.

It's just that what Hu Tao was curious about was that Mr. Zhongli, the guest of his pastoral hall, was clearly looking forward to this time's invitation to Xian Dianyi, and he was busy preparing so many things.

But when it was time to invite Xian Dianyi to start, he was nowhere to be seen.

And in the dark, a mysterious person from the General Affairs Department sat at a banquet, cooked a pot of high-quality tea, watched everything quietly, and ensured the safety of Liyue Qixing and other important people.

. . . . . .

At this moment, it was the time for all the chefs to process the ingredients. More than a dozen chefs in the audience shot at the same time, each showing their knife skills on the cutting board.

Especially the chef of Liuliting, the knife skills in his hands were dazzling, especially the gold-encrusted kitchen knife reflected the dazzling sunlight, which made the audience scream like a huge wave.

The gaudy knife work, as well as the rattling sound made by the contact between the kitchen knife and the cutting board, filled the entire scene of the ceremony.

Su Mufeng looked at the performances of the other chefs, without the slightest expression on his face. He just calmly took out all the ingredients and handled them quietly, without being flashy like other chefs.

After all, I came here to cook, not to perform acrobatics.

After a while, all the ingredients were processed, and next, Su Mufeng started with Liyue's traditional dish, golden shrimp balls.

I saw him lightly holding the kitchen knife with his right hand, lightly flexing his fingers with his left hand, flicking the surface of the kitchen knife slightly, and a slight tremor burst out.

Immediately afterwards, Su Mufeng slammed his palm on the chopping board again, and the wind element surged out from his palm, blowing the fresh prawns that had been arranged in advance into the air, and making them rotate continuously in mid-air.

Immediately, the kitchen knife in Su Mufeng's hand turned accordingly, swung a simple blade, and then swung it towards the prawn flying in the air.

As the kitchen knife continued to rotate, the prawns in mid-air were cut continuously, and the heads of each prawn fell off one after another.

The most astonishing thing is that the prawns' strings were also picked out in the air, and the prawn shells fell off one after another as the kitchen knife continued to rotate!

Su Mufeng seized the opportunity, took out the white dinner plate prepared in advance, and caught the shrimp meat that had been processed in mid-air.

These processed prawns were arranged neatly, each one was of the same size, and they all kept their complete bodies and tails, as if they had been calculated in advance.

But looking at Su Mufeng's extremely relaxed appearance, it is obvious that this is not his full strength.

After continuous practice, Su Mufeng's West Wind Saber Technique has already reached the third stage, and he can already cut objects in the air.

After processing the prawns, put them in salt, ginger slices, green onions, and cooking wine to marinate them.

Although these prawns have not been cooked yet, because of the ingenious handling techniques, there is already a faint fragrance emanating from them.

Then Su Mufeng played with the knife again, preparing to shred the potatoes.

His way of shredding is also different from ordinary people, throwing a peeled potato net into the air.

Then the kitchen knife in his hand swept over like a gust of wind, as if there was a golden sword light flashing, and the potato in the air was cut into thin potato shreds.

Su Mufeng's knife skills are smooth and smooth, without any unnecessary movements, and the smoothness also stunned the other chefs. The way this kid handles the ingredients completely amazes the people around him.

It's just that Su Mufeng didn't care about the exclamation of others, but continued to lower his head, squeezed out the water from the shredded potatoes, heated the oil in a pan, and heated the oil in the pot to about 60 degrees, then put the shredded potatoes in, and put them Fry until golden.

During the frying process, the temperature was always kept [-]% hot. After frying until golden, Su Mufeng took it out and put it on the napkin he brought out from the restaurant to absorb the oil from the shredded potatoes.

Immediately afterwards, Su Mufeng immediately fished out the marinated prawns, put them on the cutting board, and used a kitchen knife to make two cuts on the back of the prawns, reaching four-fifths of the prawns.

Then add an appropriate amount of pepper, further marinate it, then add dry starch, knead and grab it with your hands until the white pulp comes out, wrap the whole prawn,

Then put the shrimp balls into the pan and deep-fry them until they were [-]% to [-]% hot. Seeing that the shrimp balls began to turn brown and crispy, Su Mufeng quickly fished them out.

Wrap the fried shrimp balls with the salad dressing prepared in advance, and put them in the fried browned potato shreds. A golden shrimp ball is ready.

Su Mufeng cooked it in the same way, and made a plate full of golden silk shrimp balls.

Chapter 98

Xiangling stood aside, watching Su Mufeng's movements, with his hands on his hips, grinning:

"I didn't expect that Boss Su usually looks quite serious, and I didn't expect that he would be so dominant when cooking on this occasion. Hehe, it's really rare to see..."

Standing on the high platform, Ning Guang covered her mouth and smiled when she saw Su Mufeng's movements.

Indeed, thinking of Bu Fang's usual serious face, and looking at the coquettish knife skills in front of the stove like Xiao Fugui, he couldn't help but smile in his heart.

And on the stove diagonally opposite Su Mufeng, Chef Liuliting, who was full of flesh, was frying a pot of bacon.

I saw him seriously adding all kinds of ingredients into the wok under the high fire one by one, and the movements of his hands were extremely skillful. This is Liuliting's signature dish cooked by him with his own unique method. It is also extraordinary.

Because this dry pot bacon is not only Liuliting's signature dish, but also his favorite dish. He also tried his best to win the title of Xian Dianyi's best dish this time.

And the bacon he used is by no means a simple bacon, it is the best Dongpi bacon, only a small piece has been fired to 20 Mora.

The biggest feature of this kind of Dongpi bacon is "pure", mainly relying on wind and sun, without any other additives at all, and the selected pork is also the best quality wild boar.

With this secret weapon to help out, coupled with his own unique handling techniques, Chef Liuliting already felt that the name of the best dish invited by Xian Dianyi this time must be in his hands.

But when he looked at Su Mufeng's stove, he was immediately dumbfounded.