Song Shiqiong couldn't help but roll his eyes to Peng Li and said, "Although your cooking skills are very, very high, I can't belittle other people's labor results, right?"

Peng Li was amused by Song Shiqiong's expression, coughed twice, and said, "This dish is very good from both color and taste. The chef obviously has made a lot of hard work on the heat and placing the plate.

Especially when several kinds of bacon are fried together, they will not cause too much flavor, and they can retain their original flavor, which means that the heat is well controlled. It is even more appropriate for cooking peppers. The only disadvantage is that the aroma is fragrant. The aroma of bacon only plays out 30% or 40%."

Song Shiqiong nodded repeatedly when she heard this. She had become accustomed to it. At noon these two days, Peng Li took her to a Hunan restaurant for dinner.

No matter which restaurant, you only need to taste it and you can tell the main ingredients, side ingredients, seasonings, knife skills, and heat of the dish, so that she, a layman, can clearly hear it and know which level the chef of this dish is at.

The second dish served was spicy chicken, which is also a classic dish among Hunan cuisine.

Seeing the plate of red peppers and the occasionally exposed three or two pieces of golden chicken, Song Shiqiong's eyes widened a little.

He screamed in shock: "Wow! What a beautiful spicy chicken!"

After saying that, Song Shiqiong picked up a few chili peppers and put them in her mouth and started to smack it. After eating the chili peppers, she picked up another piece of chicken and savored it.

After eating, he saw that Peng Li didn't move his chopsticks, and said, "Ali, try it quickly and give me some comments on this plate of spicy chicken."

In fact, Peng Li already knew that Song Shiqiong had mild anorexia before, but since she ate the fine dishes and gem-grade dishes made by Peng Li, she has cured her anorexia.

As a Hunan girl, Song Shiqiong, after her anorexia was cured, her favorite food was naturally Hunan cuisine, while Peng Li was good at Cantonese cuisine and rarely made spicy dishes such as spicy chicken.

The Hunan cuisine tasting trip these two days has made Song Shiqiong feel full of spicy food. Now I can't help but feel excited when I see spicy chicken, a dish full of peppers.

Peng Li gently pinched Song Shiqiong's slender hands in a doting manner, then picked up two peppers and tasted them. Suddenly, his face was stunned for a moment, then he picked up a piece of chicken and ate it, and then his eyes were filled with joy.

Song Shiqiong looked at Peng Li's expression that seemed to be magical and asked, "Ali, what's wrong? Is there something wrong with this dish?"

Peng Li came to his senses, shook his head, and commented: "It's okay, it's a dish that's over 90."

"From the appearance and color combination, it can easily arouse people's appetite, but you can see that one or two smaller dried peppers have a slight burnt feeling.

However, the dishes in the restaurant are in a forgivable range. After all, it is not a competition. It is impossible to require the chef to cook every dish with all his heart."

Song Shiqiong nodded repeatedly when he heard this. He cooked in a restaurant with many diners and demanded a lot. Naturally, the chef did not allow himself to cook a dish with all his heart.

Peng Li continued to comment: "After talking about color, let's talk about fragrance now. This dish has a good control over the fragrance. Once the dish is served, I can smell the spicy and the meaty aroma of chicken.

The fried chicken tastes crispy and spicy on the outside, crispy and spicy on the inside, extremely satisfying. The hot feeling hits the taste buds wildly, making people unable to stop. Even the chili fried peppers are crispy and soft on the skin. Those who like to eat spicy food may be able to finish a whole plate of chili with dry peppers."

Song Shiqiong nodded again after hearing this. As a professional foodie, she just needs to eat. She should leave the work of comments to men!

Then he buried his head and ate it happily. The pepper was indeed as her appetite.

Only Peng Li knew in his heart that the chef who made this plate of spicy chicken was much more skillful than the chef who steamed the dish of cured meat just now, and the two were not of the same level at all.

Such delicious spicy chicken can be made in the kitchen of the assembly line-based restaurant. In addition, the background of this store is that the other party should be one of the masters of Hunan cuisine and a personal disciple of the national chef "Shi Changyuan".

But because of this, Peng Li was very happy.

This spicy chicken order was so good!

He "eat" the ingredients of the dishes from this dish, and I won't talk about the seasonings. The most important thing is that Peng Li "eat" the important skills of pepper seasoning in Hunan cuisine.

Peng Li also has a new understanding of the regulation of spicy flavor. In summary, it can be found in sixteen words: spicy but not strong, spicy but not dry, spicy but fragrant, spicy but tasteful.

The chef's skills are all thanks to the spiritual consciousness that has just been broken through.

It turned out that just now, Peng Li had a whim and used his spiritual sense to scan the peppercorns in his mouth while tasting spicy chicken.

Unexpectedly, just like this sweep, Peng Li discovered that his spiritual consciousness could actually observe the inside of the two peppers like inward.

The pepper, which was originally as big as a soybean, became as big as a football under the observation of spiritual consciousness, which was equivalent to magnification of hundreds of times.

It was as if Peng Li was holding a microscope to observe the two peppers, but... the microscope's field of view was too small, and the spiritual consciousness was a 360-degree, no blind spots.

Under the magnification of hundreds of times, Peng Li could vaguely see the countless cells inside this pepper.

However, these cells have broken open and released many small molecules. Some will float up and form a scent that can be smelled, while others penetrate everywhere in the pepper, and even flow to the surface of the pepper, forming small molecules that can stimulate human taste buds.

This is not counting. The most amazing thing is that Peng Li discovered that his spiritual consciousness could still control those small molecules!

In other words, with the function of spiritual consciousness, Peng Li can fine-tune the ingredients and regulate aroma molecules, taste bud molecules and pigment molecules.

However, Peng Li also found that his spiritual consciousness could only control those tiny molecules, but it could not control the cells. However, it can be seen that which cell was boiled and ruptured by the fire, and which cell had not yet ruptured and released tiny molecules.

With such a magical skill, Peng Li felt that his cooking skills would take another big step, and the regulation of spicy taste was no longer a problem.

Of course, the truly exquisite seasoning also requires appropriate adjustments based on different peppers, different dishes, different temperatures, and even different people.

Peng Li also needs to understand the properties of various peppers and the reactions of peppers after they are matched with thousands of ingredients.
Chapter completed!