The pet king of the city

"Oh my god, what is Leng Wushuang doing?"

Meng Jiajia looked at Leng Wushuang in surprise, astonished at her sudden changes.

Leng Wushuang stuffed the processed lamb into the belly of the fish.

See this action.

Many chefs were shocked to stop.

Because they have realized that what Leng Wushuang wants to do is not the simplest fish and sheep, but the legendary fish belly Tibetan sheep.

"Not bad, I actually restored [Cook Zu] Yi Ya's fish belly Tibetan sheep."

When Chen Lie saw Leng Wushuang's masterpiece, he couldn't help nodding, but also had a lot of doubts.

Meng Jiajia, who has regarded Chen Lie as an encyclopedia, quickly interviewed: "Brother Pet, looking at your expression, it seems that you already know the answer."

"Ok."

Chen Lie briefly introduced the allusion of Tibetan sheep in fish belly: "In ancient times, a farmer took sheep on a boat across the Lianjiang River. However, because the boat was small and could not stand the wind and waves, the sheep accidentally fell into the water and attracted fish rushing for food. Farmers in China borrowed fishing nets and swept all the fish that had eaten their brains."

Not only Meng Jiajia listened intently, but also the audience in front of the TV.

Many people have heard the idiom “fish belly Tibetan sheep” and understand the meaning of the idiom, but they don’t know its source, let alone a legendary dish.

Chen Lie continued to tell the story: "After returning home, the farmer sold all the fish to Yi Ya. When Yi Ya slaughtered, he was surprised to find that the fish belly was filled with minced mutton. Under curiosity, he slaughtered the fish and washed it, and then minced the mutton again. Fill it into the fish belly and cook it. The result is that the burnt fish bones are crispy meat, not fishy or mutated, the fish soup is unusually delicious, the lamb is fragrant, and the flavor is extremely unique. Therefore, the legendary fish belly Tibetan sheep was studied."

"I think many people at the scene have noticed that the word "Xian" is composed of fish and sheep, and the legend of the source of this word is from the fish belly hiding the sheep. In other words, the word'Xian' was created by Yi Ya ."

After Chen Lie finished speaking, he sighed: "However, the difficulty of lamb with fish belly is that the fragrant temperature of fish and lamb are different, and because lamb is hidden in the fish, the heating temperature is also different, which is difficult to control."

Meng Jiajia smiled and said, "If it wasn't difficult, otherwise this dish would have been famous all over the world."

"Not necessarily this time."

Chen Lie smiled and said, "Leng Wushuang dared to take it out. She must have solved the mystery."

"Yes, Leng Wushuang must be dependent on something."

"what?"

Meng Jiajia keenly discovered that Chen Lie had just used the word "also".

Does this mean that Chen Lie has long known the complete cooking process of fish belly Tibetan sheep?

But Meng Jiajia was very smart and didn't follow up.

And Chen Lie did not continue this topic.

They are all waiting.

Wait for Leng Wushuang's masterpiece to be completed.

Perhaps Leng Wushuang had practiced many times in secret and was too proficient.

Or perhaps Leng Wushuang was well prepared and eager to ask, so he was the first to light up among the 35 top celebrity chefs, indicating that he has completed his masterpiece.

(Yue Chong has no face anymore to participate in the competition)

"Please taste."

Leng Wushuang brought a look of arrogance, and sent the fish belly hiding the sheep to Chen Lie.

The judges who were originally the protagonists all looked at Chen Lie.

They didn't have any embarrassment, because Chen Lie had used his amazing performance yesterday to make people bow down.

"good to eat!"

"Everyone taste it, this is a rare top delicacy."

Chen Lie used superb skills to divide the whole dish perfectly. Everyone has a share, and everyone has fish and sheep.

Leng Wushuang did not let go of Chen Lie's meaning, and asked, "Mr. Chen, please comment on my work."

Chen Lie took a sip of the soup and asked seriously: "Are you sure you want me to tell?"

"This iceberg beauty is going to be unlucky."

Seeing Chen Lie's expression, Lao Li and Ren Qing, who are very familiar with Chen Lie, knew that Leng Wushuang would be unlucky.

Sure enough.

With Leng Wushuang's firm nod, Chen Lie put down his chopsticks and soup spoon.

"Hey……"

Chen Lie sighed: "Your treatment of fish and mutton is perfect, and the heating and fusion of the two materials have reached an almost perfect level."

Leng Wushuang was a little proud.

Chen Lie continued: "And you learned the lessons of yesterday and handled the materials by yourself today, so the materials are handled perfectly, and it adds a little bit to your dish."

Jin Shaozi thought that Chen Lie’s words were poor, and quickly admired: "Leng Wushuang, your fish belly Tibetan lamb is very good, the taste is very delicious, and the fishy and taint are all eliminated. Even Bei Qiaoshan and Nantong may not be able to do it. better than you."

His admiration is to separate Leng Wushuang's heart and stop entanglement.

Just when Leng Wushuang's chin was about to lift up, Chen Lie broke the harmony: "Your dish is so delicious, why add MSG?"

"Keep improving."

"Don't tell me you didn't know that MSG can increase the umami taste of food?"

Leng Wushuang replied mercilessly.

She thought what was the problem, it turned out to be just a boring egg.

Chen Lie continued to ask: "Your soup base already has the excellent characteristics of freshness and fragrance. Using MSG to cover up the original flavor a bit, making your taste a little nondescript."

"I know you would say that I am too picky."

"Well, we won't talk about it."

Chen Lie pointed out that it was a bit more spicy, saying: "The original extremely fresh delicacies, with MSG, have a slight bitterness under the influence of high temperature. Fortunately for you, only a part of MSG is affected by this. "

"Hey, I have a slight bitterness here."

"I have it here too, hey, this MSG really has the opposite effect."

"I ate a little too."

Of the 25 judges, 3 experienced the bitterness that Chen Lie said.

These three judges are all well-known food commentators in China, and they all just met Chen Lie, not familiar with Jin Yin Spoon and Zhou Ke.

Leng Wushuang was too lazy to talk nonsense.

He came to the only woman among the three judges and drank the import directly.

Then his face changed slightly.

They are all chefs, and they are also top chefs with extremely sensitive tastes.

Meng Jiajia quickly passed the microphone, expecting to ask: "After Chef Leng, have you tasted the bitter taste? Are you willing to accept the evaluation of pet brother Chen Lie?"