The two chefs have just started cooking.

　　 The notaries on the referee's seat are chatting with each other.

"If we knew that the cooking competition would attract so many people, we should collect tickets at the door, and it would definitely make a lot of money. Thinking about it this way, it seems really interesting. If I could commercialize this kind of competition if…"

　　The first person who spoke was Ms. Nelson, the president of the local businessmen's association.

What 　　 said fit her status.

　　 "No matter what you see, I want to make a sum of money. If you want me to say, you keep doing this, sooner or later you will be hanged." The former A-level adventurer Mr. Aris answered.

　　He has a very good relationship with Ms. Nelson, and the two are considered friends for many years.

　　 "Hey, shut up. An adventurer who retired early with an arrow in his knee, what do you know?" Nelson replied.

　　 Finally, it was Mr. Williams who came out to make a round and changed the subject:

"Uh... if I want to say, this kind of unique cooking skills is really interesting. Exposing the cooking venue in front of the audience and our notaries, and even adding some appreciation to the cooking process. I think this is worth recording and sending it to the journal."

　　 However, his persuasion did not play a significant role...

　　Aris and Nelson are still you and me, you come and I am happy.

　　, the chef Grando of the [Twilight] restaurant with a fat body beside 　　 just shook his head with a bitter smile and sighed.

　　 The notary is talking hotly, and the chefs in the two cooking areas are also busy.

　　Veretta first reluctantly admired the perfect quality lamb chop for a while, only then lifted it up and began to deal with it with an almost religious expression.

　　, Dorn has a sneak peek at the lady chef on the opposite side.

　　 To be honest, Dorn was very satisfied with Veretta's reaction after seeing the black goat meat.

　　 A chef who can easily distinguish the quality of the ingredients and fully cherish the best ingredients will never go bad there.

　　 So, this black-skinned chef lady is really good.

　　 deserves to be my first choice for digging the wall.

　　Wish restaurant's barbecue restaurant, we sincerely invite you to join us!

　　...

　　 Veretta continued to operate.

　　 was born in a barbecue family, she is very good at roasting meat.

　　 That dish of delicious roasted meat that Dorne said after eating, is not her full strength.

　　 First remove the fascia between the ribs of the lamb ribs, so that one section of the ribs is completely exposed.

　　 This is a common method used by the upper class to deal with animal steaks in the Dona Empire area.

　　 is to look good first, and second, it is convenient to cut along the ribs afterwards.

　　 Wipe clean the blood on the lamb chops, and then turn them over.

　　You can see that there is a light layer of fat on the outer part of the lamb chops.

　　 Veretta chose to leave this part of the fat oil intact.

　　 Because this layer of fat is the main source of the flavor of lamb chops, and the fat distribution of black goat meat can be called the golden ratio. The fat near the thick end of the rib is thin, and the part near the tail with less meat is relatively thick.

　　 In this way, during the roasting process, the parts with less meat are protected by a layer of fat, which is not easy to dry and burn.

　　Thank the monster black goat!

　　 It really grows into a good roasted look by itself!

　　Veretta sprinkled a layer of salt on both sides of the lamb chops, then sprinkled a little black pepper, and then let it stand for a while, in order to allow the salt and saltiness to fully penetrate the texture of the lamb.

After 　　, she began to prepare another important ingredient.

　　 Tonight’s cooking competition, the lamb chop is a well-deserved C place, and Veretta also found it a very delicious vice coffee—

　　 Vanilla sauce.

　　In Veretta’s cooking experience, lamb and herbs are a good pair, and all kinds of herbs can be used together.

　　 And her dish tonight is roasted lamb chops with herbs.

　　I prepared rosemary, thyme, basil, parsley, and mint.

　　 These herbs were just picked in the morning, and they were still fresh when they were brought to the kitchen with dew. After reasonable preservation, they are still fresh.

　　Pick the greenest leaves from the vanilla, chop and mix.

　　In Veretta’s cooking experience, there is no fixed ratio in the production of vanilla sauce. Which one puts more and which puts less depends on personal preference.

　　 But this process is also delicate.

　　 For example, basil and mint can be added a little more because they have a fresher taste.

　　 The taste of thyme is long and rich. You don't need to add too much. Take out two of them and add the small leaves on the top.

　　 There is also rosemary. The amount of this kind of vanilla should be restrained, because its taste is a bit harsh and aggressive, and it is easy to overwhelm you.

　　 Then chop a few cloves of garlic and add a shallot. They are mixed in, and then a strong sweet aroma will be added to the lamb.

　　 Add a few green nuts to add a nutty flavor to the sauce.

　　 add some dry cheese to provide some salty taste similar to seafood.

　　 Pour the bread crumbs.

　　 Because most of the sauce is vanilla, it has a high moisture content. It is not easy to form a crispy crust when it is applied to the lamb to roast. At this time, dry breadcrumbs are needed to balance the thin consistency of the vanilla sauce.

　　All the sauce necessities were ready, Veretta poured in a little olive oil.

After 　　 is to grind and mix thoroughly.

　　 This process is a bit cumbersome.

　　 If she can have [Ruyi] that turns into a blender, it will save a lot of effort.

　　 It's a pity she doesn't.

　　The consistency of the vanilla puree after grinding and mixing is about the same as the ice cream on the sundae. All the crushed vanilla powder is well mixed into the sauce.

　　 That's it.

After the 　　 vanilla sauce is adjusted, take the salted lamb chops on the side again.

　　 Spread a layer of mustard sauce on top. UU reading www.uukanshu.com

　　 This kind of sauce that is commonly available in Dona's high-end restaurants has a bit of spicy and sour taste, as well as a slight aroma of wine, which can well neutralize the greasy feeling of meat.

　　 Therefore, it is often used for barbecue.

　　 And Veretta brushes this sauce with another layer of intention, acting as a binder.

　　The thick yellow mustard sauce can bond the lamb chops and the freshly prepared vanilla sauce very well, which is more conducive to grilling a crunchy crust.

　　The lamb chops coated with yellow sauce, a whole piece of yellow with appetite is under the pink flesh color, and the preliminary appearance looks very good.

　　 Use a spatula to spread the vanilla sauce thickly.

　　 The lamb chops smeared with sauce were put on the baking tray, and Veretta brought it into the kitchen.

　　 With the productivity of the other world of Miracle Land, the ovens are fixed, large and heavy, and it is impossible to move them into the hall.

　　The baking process still has to be done in the kitchen.

　　 After the lamb chops are in the oven, all you have to do is wait.

　　 But with so many people watching outside, Veretta didn't want to just wait in the kitchen.

　　 So she returned to the competition venue, planning to make a little side dish—cauliflower puree.

　　Https://

　　Genius remembers this site address in one second: 　Mobile version reading URL: