Strongest Chef System

"Eh …." "I don't dare to guess." The commentator no longer dared to lightly comment on Lin Feng's actions. He had just said that the taste of the frozen bluefin tuna had been greatly reduced, but in the end, the bluefin tuna was still alive and kicking. This was undoubtedly a huge slap in the face, it was simply a slap in the face.    

    

Ji Yurong and the others had already started to prepare their own dishes. Although Lin Feng's dishes were very interesting, they still had to endure it. Furthermore, all the cameras had been shifted to Lin Feng out of the way. Although they were now completely outsiders, this was still good.    

    

Shen Yan cooked a Drunken Burning Goose, and the dishes that he was good at were all made from the same ingredients: Wine. Therefore, his restaurant simply changed its name. Because the ingredients were fresh and the dishes were unique, there was an endless stream of people who came to eat in his restaurant every day. Very quickly, it accumulated a reputation in his restaurant.    

    

As for Ji Yurong, she cooked a very famous dish in the Sichuan Cuisine: Mab tofu, spicy and fragrant, it was especially delicious, and with the addition of the rice, it became one of her specialties. Wu Wei cooked scallion sea cucumber, scallion sea cucumber was a Chinese speciality dish, a classic dish of Lu Cuisine.    

    

From Shandong, the main raw material is water hair sea cucumber and scallion, sea cucumber fresh, soft, sweet and smooth, onion, no aftertaste juice. Is one of the "ancient and modern Eight Treasures", scallion aroma alcohol, rich in nutrition, nourishing the lungs and nourishing the kidney. Yang Jie was also very meticulous. Considering the hot weather, he made a coconut juice sugar swallow nest, which was a traditional famous spot in Guangdong province and belonged to the Guangdong cuisine department. Light and sweet, tasty, colourful and appetizing dessert.    

    

The other chefs also served their own good dishes, such as Qilin bass, fried prawns, dried beef, porridge, braised duck, steamed pork ribs with black bean sauce, pineapple, fried orangutan eggs, rice on the Dinghu Lake, tobacco, tobacco, eggplant, princesses' chicken, sweet potato, aubergine, aubergine, krill, krill, krill, salad, beef, Hostel, braised pork, salted pork, salted chicken, pork tripe, and so on. Everyone exhausted their energy because for a chef of Lin Feng's level, it seemed like having a dead end.    

    

"Chef Lin Feng, you've given this Blue Fin Gold Spear a sun umbrella, and you're constantly splashing water on the fish." The bluefin tuna that was struggling intensely was actually flapping its two fins comfortably. It looked like it was enjoying itself and did not feel any pain.    

    

"This is even more comfortable than humans!" The commentator said. Lin Feng gently picked up the ice blade, spun the blade around in his hand, and then grasped it.    

    

"Young Master Lin Feng is finally going to make his move? What kind of cooking would he make? It really makes one look forward to it. " The commentator continued, his hand trembling with excitement. The commentator gently picked up a bottle of water and drank it. He sighed in his heart. The hot weather was really unbearable!    

    

"A fish ball!" Lin Feng indifferently said.    

    

The next moment, 'Pu!' The commentator almost vomited a mouthful of water. bluefin tuna's methods are many, fish sushi, thorny body, fish bone soup, fish blood … However, no one had ever used these top grade ingredients to make fish balls before. Furthermore, the appearance of the fish ball did not allow it to become the main dish at the feast, not even a side dish. Lin Feng's words were like an "atomic bomb", exploding in the entire Chinese world.    

    

The food forum went "crazy. This young chef is crazy! He actually used such a good bluefin tuna fish meat to make fish balls!" "This is such a waste!"    

    

"My God, is this young man crazy? As an old chef who has dominated the cooking world for dozens of years, I have never even seen a bluefin tuna and he actually used it to make fish balls! "    

    

"A prodigal son, a prodigal son!" When the professional chefs heard the news, they all scolded Lin Feng for wasting such a good thing. There were even a few old chefs who threatened to ban Lin Feng from doing so.    

    

"This is the craziest chef I have ever seen. I wonder how the taste of this fish ball is like. I'm looking forward to it!"    

    

"A priceless fish ball. I can't afford it in this life. It's a pity that I didn't get to the scene. The taste shouldn't be bad, right?"    

    

"As a foodie. I have never cared about the cheap and expensive ingredients.    

    

"How can a priceless fish ball not be worthy of the face? The coarse face of the fish ball is the perfect match! " Compared to the accusations of the professional chefs, the foodies on the Tasty Food Forum were more concerned about the taste of the fish balls. After all, to the foodie, taste was justice.    

    

"It should be very delicious! "When you're free, you must go and try it!" Fat Di said.    

    

"I think so too. Let's go when we have time!" "Fat Di."    

    

"Wah!" It's Fat Di and Belle Ombre! "    

    

"Oh my god!" Fats and Lee Ying! "It's actually bubbling!"    

    

"Watching!" When Little Red flower Ba and Zhao Lee Ying appeared, they were immediately "caught" by sharp-eyed netizens.    

    

On the live broadcast platform, "666, this is so inhumane, actually using bluefin tuna s and fish as fish balls. I'm delighted to see that!"    

    

"Don't say anything else, start brushing the fish balls!"    

    

"I'll give you a batch of fish balls!" "Don't look out!"    

    

"I've given you the rest of the fish balls. Take them!" All the various major live broadcast platforms had barrage of bullets in the sky, praising Lin Feng for his modesty. Amongst them, the Old Granny's Fighting Fishing Platform in the live broadcast world had exploded because this live broadcast platform had a present called a fish ball. Almost every direct broadcast room during the Huaibei City selection competition was filled with fish balls. The commentator wiped his mouth with a towel, calmed his inner world, and continued with his report. Due to his exaggerated expression and his professional style of narration, the commentator gained a large number of fans, which was why he worked even harder.    

    

As expected, after this competition, he would be able to get a very rich hiring contract. In this aspect, it was also thanks to Lin Feng's brilliant performance that allowed him to forcibly push the heat of the Huaibei City Competition area to the same level as that of the various major cuisines. With all his might, he was talking about people like Lin Feng.    

    

Fish balls, also known as "fish meat", are chopped with eels, sharks or freshwater fish, mixed with sweet potato powder (starch), and then wrapped with porcine meat or shrimp stuffing to make a pellet of food, one of the coastal characteristics of the taste snacks. The fish balls are the traditional snacks often cooked in Fuzhou, southern Fujian, Guangzhou, Taiwan, Fuzhou area of Jiangxi Province, belonging to the Guangdong or Fujian cuisine system. Also known as "water pellets", known in ancient times as "fish pellets".    

    

Because it is delicious, eat more than greasy, can be used as a snack ingredient, but also can be used as soup, is the coastal people's sea food.