"Well... it's so good. I feel a scent just by smelling it."

"The eggplant is soft and melts in the mouth; the potato powder is glutinous, sweet and delicate; the green pepper is crispy, crispy and delicious..."

"I've eaten this dish before, but I always feel that the oil is too heavy and I dare not eat too much, but your plate doesn't seem to be so oily."

Professor Zheng made his own comment.

He narrowed his eyes happily, and it was judging from the curve of his mouth that he enjoyed it now.

"I have two questions. I wonder if Chef Xu can answer it for me."

After a satisfactory evaluation, Professor Zheng suddenly said this.

"I'm so proud of Chef Xu. Just call me Xiao Xu. If you have any questions, just ask."

Xu Lai said modestly.

"Shouldn't this dish be a very oily dish? Why isn't this dish you made?"

"Also, why didn't you secretly use meat oil, but your local three-flavor is not at all light?"

Professor Zheng gave him his doubts.

In order to remove the earthy smell of ingredients and to increase the thickness of ingredients, some chefs will use meat oil to make this dish.

This is almost an open secret in the chef industry.

This is also a way for many vegetarian restaurants to keep customers.

On the surface, there is no meat or fish in the dish, but in fact the oil itself is mixed with the meat or fish.

Some diners with tips on their tongues can actually eat them, but most of them are silent.

As for the reason, it is nothing more than face and reputation.

People who eat vegetarians may not really like to eat vegetarian food, but for some special reasons.

Whether you believe in Buddhism or not killing.

As long as others think I'm eating vegetarian dishes, then I'm eating vegetarian dishes.

"Normal, this dish should be fried in oil, but in order to make the ingredients less oil, I chose to fry it. This is your first question."

"As for the second question, it is actually very simple. It will taste light when stir-fried with vegetarian oil, which is inevitable, so I temporarily fried some chive oil."

Xu Lai was not stingy and told his own method.

This is not a secret that cannot be spread, and many chefs know how to do it.

As mentioned earlier, this local Sanqian is a dish that can be made in detail or roughly made.

Frying at high temperature is rough.

Fry slowly over low heat, and make it a fine recipe.

Both can achieve the same effect, but the time and method are used differently.

"Excellent, it's so rare to have such a good cooking skills as young as you are." ωωw..net

Professor Zheng once again gave affirmation.

He is really interested in Xu Lai.

"Old Fan, why don't you speak? Haven't you tried it too? How is Xu Lai's craftsmanship? You should have a little idea in your heart, right?"

Professor Luo ate a piece of potato and did not forget to find happiness in his oral heart.

Big brother, what's going on?

Xu Lai had eaten the first dish, but you, the young man who was a vain, hadn't come yet.

Is this more effective?

“…”

Fan Laowu had a dark face and couldn't write a word after holding it in for a long time.

He was anxious, too.

The agreed half hour is only one minute left.

But there is still no trace of Bai Bingyang.

If it weren't for Bai Bingyang's face, he would have gone to the kitchen to see what was going on.

"The second one..."

"I...I'm here, sorry a little late!"

Just as Xu Lai was preparing to report the second dish, Bai Bingyang appeared here.

He looked a little embarrassed and was in a hurry.

When he saw Xu Lai here, he was stunned.

"Stop watching, we all eat it, you're too slow."

"Did you see, this plate is empty. Do you understand what I mean?"

Ajun and Akai ate a mouthful of oil, but they still didn't forget to kill Bai Bingyang.

"you……"

Bai Bingyang was a little angry.

But the facts are right in front of you, and refuting seems to only reflect one's incompetence.

At this moment, he was full of questions.

Normally, the speed of a five-star chef cooking is definitely far higher than that of a three-star chef.

But how come to him is the opposite.

Who is five stars and who is three stars?

"This is my first dish, the three fresh rice."

Although he knew that he had lost a lot, Bai Bingyang did not want to give up.

Fast speed may not necessarily lead to victory. After all, cooking depends on the taste.

The ability of a five-star chef is not comparable to that of Samsung!

He took out the first dish he had prepared.

Unexpectedly, it was also the Three Fresh.

"Haha, that's interesting..."

Professor Luo smiled.

If it is a different dish, there may be reasons why it cannot compete.

But if it is the same dish, it can be distinguished in one bite.

"Then I'll try it."

Professor Zheng was also a little surprised.

Unexpectedly, the two of them collided in the first dish.

But this is also good, which reduces the difficulty of his rating.

Xu Lai’s Di Sanxian is the best Di Sanxian he has ever eaten.

But Bai Bingyang is Bai Ji's five-star chef.

Both seem to be good at strength.

Will there be surprises?

He was looking forward to it.

I picked up a piece of eggplant and put it in my mouth and started eating it.

In less than a second, he had the answer.

"Your dish is so oily, why does it have a scent of mushy smell?"

He could swallow it barely, Professor Zheng frowned.

The oil in this mouth is made by using the fried method once you taste it.

That's fine, but how come it smells like?

Controlling oil temperature is indeed a science, and many chefs dare not say that they have mastered it completely.

But for a five-star chef, isn’t it easy to control the oil temperature of the dish Sanfresh?

"The smell of paste? How can there be a smell of paste?"

"Old Zheng, if you try it carefully, it shouldn't be with Bingyang's craftsmanship."

Fan Laowu was very confused. This local Sanxian is not a difficult dish.
To be continued...