If you have money, you will become stronger.

Everyone was talking about it, and the representatives of the four major groups were very happy. This was the one they were waiting for.

Because this TV series will showcase China's extensive and profound culinary skills, it has a huge fan base and the ratings are guaranteed. And it is very likely to penetrate national borders and affect overseas.

The benefits are huge.

Bai Qingxue continued:"We have obtained the rights to adapt the TV series of the online mythical book"God of Cooking", and the mortal author of the book will also personally participate in the adaptation to ensure that the plot in the book and various delicacies are presented authentically.. In addition, we would like to emphasize that our TV series"MasterChef" will be shot in full real-location, which means that this TV series does not use any special effects, allowing everyone to experience the charm of Chinese cooking with their own eyes!"

"Wow!" everyone exclaimed.

You know, as the protagonist's cooking skills increase as the novel gets closer to the end, the difficulty of cooking becomes more and more difficult. Especially at the end of the book, the cooking method is unpredictable and almost fantasy. , it won’t work without special effects!

Could it be that someone can really cook like this in reality?

So, someone raised this question.

Bai Qingxue smiled faintly:"I think this question is more convincing if you see it with your own eyes.! Please watch VCR!"

The hall darkened, and a picture of the kitchen was projected on the projector.

There was a chef standing in the kitchen, but only the part below the neck was visible, but it could still be seen that he was a very young chef with a good figure. Not bad.

At this time, the chef grabbed a large grass carp from the pool next to it. It weighed nearly 10 kilograms and was thicker than an adult's arm. It was jumping very vigorously.

As a result, the grass carp jumped no matter how hard it was. He couldn't break away from the young chef's hand. He pressed it firmly against the chopping board and knocked him unconscious. Then he quickly removed the scales. Finally, he raised the knife and cut it twice. The whole grass carp head was chopped off, and It was also disemboweled.

When you open the fish, you can see that the cut surfaces are so neat. There are no bones on the other end of the fish, and there is only a thin layer of meat on the bones on the other end. And the internal organs are not cut, they are intact.

The whole process takes no more than 10 seconds!

"I ×! Is this pressing fast forward?"Some people couldn't help but exclaimed

"What kind of knife skills is this?"Is it really not a special effect?" someone shouted again.

……

At this time, the camera zoomed in. After the young chef quickly cleaned the internal organs, he began to remove the bones and spines.

Without changing the tool, he took the knife and raised and lowered it again, cutting away all the bones. Then he used the knife to flexibly pick out the thorns on the fish, picking each one accurately. The fish bones were picked out and landed accurately on the dish next to it.

Seeing this scene, everyone was collectively stunned.

Is this cooking or acrobatics?

Why is it so difficult to play?

I have never seen shark fins picked out like this before. It is such a challenge to one’s outlook on life.

The fish bones were quickly cleaned out, and the young chef continued to cut the fish into two halves... No, the tail of the fish was still connected. He continued to cut the fish's flesh criss-cross and cut it into two halves. The chrysanthemum fish.

At this time, the oil was already hot next to it. He sprinkled some starch on the fish and then simmered it in oil for two minutes. The young chef heated up another pot and started making ingredients.

First, there was the coir raincoat cucumber, which he chopped into a continuous spring, and then rolled it into several circles and placed it on the plate, just enough to fill the plate. The green piece looked like fish scales, which was very delicious. It’s exquisite and beautiful, and the process didn’t take more than 10 seconds.

Then there were carrots, coriander, green onions, celery... and other vegetables, which he cut into shreds or slices, and he didn't know how to do it, since he flew into the hot pot three meters away.

Audiences:"……"

So fake, is this really not a special effect?

The young chef added some ingredients and stir-fried casually, then put the slightly golden fish that had been oiled into the hot pan and stir-fried it with other side dishes.

He didn't use a spoon, he just held the pot with one hand and tossed it so that the fish and ingredients could fully contact each other in the air.

In this process, the most surprising thing is that such fragile, boneless fish meat was thrown up more than one meter high without breaking. Even the fish tail at the back was not broken and remained connected.

What's even more surprising is that not a drop of oil was spilled, and the chef's clothes were always clean and tidy.

Finally, when the chef poured the prepared fish meat onto the plate, the juice on it spread outward through the layers of coir-coated cucumbers, with distinct layers that looked like fish scales.

Just like that, a simple braised fish is ready.

Looking at the steaming heat, the audience seemed to be able to smell the aroma of vegetables through the screen

"It smells so good!"Someone couldn't help but say

"Want to eat!"Someone said, and some people's stomachs growled.

This dish looks so tempting. Not only does it look tempting, but the process of making it is also very tempting and special. Want to eat

"I remembered this dish. It was introduced in"God of Cooking". It was called 'Fried Braised Fish' and it was a dish for a second-level chef!"Someone seemed to have discovered a big secret and exclaimed happily.

"Pan-fried braised fish? Is this the dish?"

"It’s very famous, basically everyone who goes to Longmen Hotel orders this dish!"

"But it doesn’t look like it?"

"Didn’t the food we eat at the Dragon Gate Hotel come in separate pieces?"

……

"Because it is so difficult to stir-fry like this, not only to keep the fish meat from falling apart, but also to keep the fish from being tailed. In reality, no chef can do it. That's why other chefs lowered the difficulty, so what you see is actually fake. This is the real thing, the real 'fried braised fish'! What he did was exactly the same as what was described in the novel, even more exciting!"

The man retorted vigorously. It can be seen that he is a big foodie, and he is familiar with the dishes in"God of Kitchen" and can distinguish the authenticity from the fake.

At this time, Chairman Chen Yao of Longmen Group stood up and said:"This I can prove that what he said is true. Just like my teacher in the VCR just now...how the young man cooks is something that many first-level chefs can't do. Let's not talk about the subsequent frying. It is impossible to keep the tail of the fish, and it is difficult to keep the fish meat from being rotten. The previous step of picking and removing the bones is also a very difficult technique, and even our chef couldn't do it. Therefore, after research and improvement, we simplified many procedures and presented the pan-fried braised fish that you usually eat."

"Mr. Chen, how does your pan-fried braised fish taste compared to the braised fish in my VCR just now? Which one is better?"Someone couldn't help but ask.