Take out the salt and pour it into a clean glass jar, then put the shrimp in, and drop a drop of oil on it. The white shrimp inside will start to squirt the sand. This hand will make the shrimp clean.

The phoenix shrimp was not a performance-type dish, but it was visually produced by the two chefs.

Yuanzhou carefully massaged each shrimp and then placed it in the clear water in the glass basin.

The straight back of the station, coupled with the flexible movement of the wrist, brings a sense of beauty every time the shrimp is placed, so that everyone who is watching can feel the comfort of the shrimp.

But watching the live broadcast is much more direct.

[Hey, I want to become a shrimp and accept the massage of Yuan Boss. Xiao Xiaoxia

[Cut, I just want to eat, I feel that Yuan Boss treats shrimp like this and it will be delicious. ] I am eating goods

[Yes, I think that the chef of Yu is not bad, of course, Yuan Bo is even better. Ah mass

[To team up and continue to go to the Yuan boss store. I am violent

Meng Meng did not reply, and was concentrating on the cooking skills of the two chefs.

"I feel that this young man still has some fire." The people on the crowd looked around and whispered.

"No, but Yu's phoenix shrimp is indeed a must. I have never been so authentic in Jinling." Of course, some people trust the chef Yu who has tasted it.

"I still look forward to the chef's work, and I will know the shrimp." Some people are very interested in Yuanzhou's craft.

The audience watching the live broadcast is the same as the audience sitting at the scene, just waiting to eat, but the live broadcast can only be eaten together in the Yuanzhou store, and the scene will be able to eat for a while.

Chef Yu has been dealing with other ingredients, such as dripping green peas and other vegetarian dishes. After about ten minutes, Chef Yu began to fish out the white shrimp that had been spit.

Take out a pair of bamboo chopsticks and stir the water clockwise to form a small vortex. Change the double bamboo chopsticks and pick up the white shrimp from the whirlpool. Carefully avoid the oil, so the white shrimp caught is not a little greasy. After cleaning again, it is ready to handle the shrimp.

However, Chef Yu’s treatment of shrimp is completely different from that of Yuanzhou. The shrimp tail is pinched in one hand, followed by a scale in the middle of the shrimp tail. The thumb and index finger are pinched and pulled, and a complete shrimp line is peeled off. Then remove the shrimp head.

The technique was clean and neat, and all the shrimps were processed very quickly. Now, Chef Yu began to show his knife and took out a narrow-back kitchen knife. Because the white shrimp is small, it can’t be processed now. On the chopping board, Chef Yu took it directly on his hand.

Basically two knives, the technique is clean, and the knife edge is from top to bottom, complete and clear, the thickness of both sides is the same, one knife is used to divide the shrimp tail, and the other knife directly picks out the shrimp.

Such carefully treated shrimp, as well as other vegetable treatments, have been worthy of the chef's title, and now only look at the taste behind.

And Yuanzhou is still the same, holding a shrimp in one hand, opening the back with one knife, not hurting the shrimp line, completely taking out, another knife just separates the shrimp belly, this time the black line is relatively thin, directly picked out with a knife.

Both sides are cut open, and the shrimp shell is easier to peel. Yuanzhou always feels that the knife will hurt the shrimp, which is directly peeled off by Yuanzhou.

So the shrimp with only the tail shell is still placed on the white plate as before. The meat quality of this shrimp is not as good as the system, but it is also very fresh shrimp. With a little trick, Yuanzhou still let them lick. The tail shell was erected.

Then, with one hand, the quail egg is salted, the egg white is wrapped in salt, and the shrimp is wrapped in the moment.

The method used by Chef Yu is different from that of Yuanzhou. The shrimps are all removed and put into the glass basin. It seems that they are not ready to use the egg white. The chef Yu uses too white powder, plus a little salt, and Huadiao. So marinated.

After pickling, the two people began to engrave the same choice. The skill of Yu’s chef was not shown in the carving work. It was just an ordinary tomato rabbit, plus real flowers.

Yuanzhou is very worth seeing. Pick up the knife and choose the crisp and tender radish. The radish of the hotel is generally not used because it is used for carving. It is an ordinary radish. At this time, Yuanzhou will choose to approach it. The middle part is used for carving.

The carving skill Yuanzhou has long been familiar with the heart. The deep purple radish was gradually exposed to the shape of the flower under the hands of Yuanzhou, and this time he directly carved a bunch of flowers and carved it from the radish.

The soft petals, as thin as a flap and even with a hint of silk, are so lightly placed on the plate.

Drain the water, remove the cooked chestnut, peel off the outermost brown hard shell, and leave only the soft brown leather. After all the peeling, the chestnut is still hot. At this time, peel off the whole soft. The skin, smashed the chestnut mud, and added some roasting broth while smashing.

Chef Yu began to fry the shrimps, the hot pot was hot, and the shrimps collided with a strong aroma.

The crystal clearness of Yuanzhou's carvings, together with the scent of Yu's fried shrimp, suddenly caught the population of the water.

"Well, when can I eat." Young people can't help but ask.

"Come on, this phoenix shrimp can't be counted for a long time, but the two masters are very skillful and look hungry." The swallowing, the man's face was calmly analyzed.

Only Wang Shuyuan sat in his position and did not move. His eyes mainly looked at Yuanzhou. He only saw it once, and Yuanzhou cooking was like carving a great piece of art. No matter where you can see it, you can see it. .

For example, used kitchen stoves, Yu chef is obviously used to helping the kitchen to pack, and Yuanzhou is put back in place after each use, so many actions Yuanzhou is naturally incomparable, and clean and not messy.

In a short while, Yuanzhou also began to shoot the pea starch on the peas and treated it with oil. I don’t know why when the chef Yu was over oil, it was almost full of room scent, and Yuanzhou had no savory flavor except oil. .

The rest of the movements were basically the same, and the oil was fried and put on the plate. The work of both of them was done.

At this time, the general manager who had been there told me, "Now the two chefs’ works have been done. This fragrance, I am hungry when I smell it, then I will not delay the tasting. Xiao Wu goes to the small one. plate."

"The manager said that it is good, but it is not hungry. I will have to eat a meal for a while, otherwise I will not go back." Someone followed a joke.

"That is, the manager has to discount, all your chefs are too powerful, and it is not too long after lunch." Some people laughed and said.

There was a smile on the other side, and Meng Meng also whispered to the microphone and started talking. "It’s over, Meng Meng is so hungry, are you hungry?"

... (unfinished., your support is my biggest motivation.)