Forget it, it’s useless to think too much, so it’s better to do what’s happening right now!

If your cooking skills can impress Ziofra, you will suffer less, right?

Standing in front of a bunch of messy vessels, carefully identify and classify them carefully.

This is a pure metal grill, why does it look familiar?

There is also this pan, this extremely familiar duck pot, even the cutting knife looks familiar.

Wait, this big guy wouldn't have moved the kitchen of the Talis Restaurant.

However, these instruments are too new and have no trace of use at all.

If you smell it carefully, you can smell a raw smell.

After several repeated confirmations, Jevre clearly confirmed that this was not the original kitchen utensils of Talis Restaurant.

Could it be that Ziofra remade it?

Then this guy's methods and power are a bit terrifying.

For a moment, Jevre, who raised Ziofra's estimates again, had cold sweats and his calf couldn't help but feel a little weak.

Fortunately, I didn't take out the ground-level bone-cutting knife and secretly poached the wall, otherwise...

He will definitely be discovered, and then he will probably be tortured to death, and he doesn't even know his father.

In the end, it is very likely that even the storage ring hidden in the muscles of the left arm cannot escape.

Is this a silent warning?

Not daring to think about it anymore, Jevre continued to sort out familiar vessels honestly.

Fortunately, he was strong, fast, and had a great body. Almost half an hour later, a simple copy of the kitchen of the Talis Restaurant appeared in the empty hall before.

Jevre looked at each one with concentration.

The kitchen utensils are complete, the stove is complete, and all kinds of pots and plates are also complete.

As for the dazzling array of seasonings, they are exactly the same as the types of back kitchens of Talis Restaurants that have not been processed.

Boss, what did you do in just a few hours? You actually copied these little things in a pretty good way.

I checked the ingredients with a bitter mouth, but fortunately, there were only more than a dozen kinds of meat and several kinds of vegetables, weighing less than a thousand pounds.

Boss, why don’t you buy more? Let me have a feast and enter the entry field as soon as possible.

However, if you break through to the level so quickly, you will be studied in slices and carefully.

Just cooking a dish, it's very simple.

But what is always hot pot, the old ones, crispy meat, and oily meat, may satisfy Leas' appetite, but it may not arouse Ziofra's interest.

You have to think about it carefully so as not to miss the opportunity.

Especially for the first time, this kind of highlight of opening up the situation, it will definitely make a big splash.

Huaiyang cuisine with superb knife skills is too light and it is probably difficult to start in one shot.

Shandong cuisine, which is known as the origin of Chinese cuisine, cannot attract people's attention in an instant.

Cantonese cuisine where everything can be eaten? Haha, I’m afraid it won’t be able to highlight the effect immediately.

There is no way, just look for Sichuan cuisine, one dish, one pattern.

Although it is mainly civilians, at least in terms of attracting attention and provoking taste buds, it can immediately see the impact.

The ingredients just now were not full of lean meat, but there were fat pork belly and tender tenderloin.

I don’t know where Ziofra got it, it doesn’t fit the purchasing style of Talis Restaurant.

At least, after staying in the Talis Restaurant for so many days, Louisa didn't take the initiative to buy fat meat.

I was so sorry that I always thought that the high-end restaurants in Halls City disdained to use fatty ingredients.

Even the fats boiled with oil were reminded separately, and Louisa only purchased a large number of them.

Since there is no shortage of pork belly, as a classic Sichuan dish, it is definitely a must-have dish.

Without Pixian bean paste, you can change your taste by yourself.

Anyway, no one in another world will investigate the issue of authenticity or not.

If you have the ability, come and bite yourself!

Another brother who repotted pork - white garlic meat, should not be missed.

At least, with his current superb phantom knife skills, which are enough to make many senior technicians ashamed of Li Zhuang, it is no problem.

As for other dishes, let’s just have a hot pot. If Ziofura feels a little interested, it’s quite easy to spread.

No, I can eat meat coldly. The taste makes me lose my mouth and salivate.

Haven’t you seen that the hot and cold cup back then made countless Chengdu diners compete for their backs.

Among them, eating rabbits and beef cold is an indelible contribution.

I made up my mind and only had one word in my mind - do it.

Put clean water in a huge soup pot and put the pork belly pieces cut into the size of double fists one by one.

At the same time, the already-supplied seasoning bag is also danced with pork belly.

Another soup pot, according to the convention, was cooked slowly in clean water, waiting for it to become a qualified pot of soup.

After finishing the soup pot, Jevre processed the seasonings in an orderly manner.

The crushed ones should be crushed, the baked ones should be baked ones should be baked ones should be washed ones for secondary cleaning...

Soon, the scorching pan is filled with the aroma of compound seasoning.

The spicy aroma of onions, the charm of garlic, the spicy aroma of ginger, and especially the pot of red peppers, are spicy and can't stop.

As the compound fragrance slowly spreads, Jevre pours the boiling oil that has been boiled one step ahead of time.

Suddenly, a strange fragrance boiled, making Jevre nod in satisfaction.

The base material of many taboos is extraordinary, and the demons are not addicted to it. They are simply a must-have tool for lazy chefs.

Of course, this smell is even more attractive than the hot pot series of Talis Restaurant, and it is not just the seasoning.

The base material that was less than fifty pounds was quietly integrated with 20% of the "super seasoning" which was not comparable to the yān     gē version of the Talis Restaurant.

No matter how good the cooking skills are, it cannot stop someone from cheating!

I looked at the new version of the base with a satisfying color, fragrance and flavor, and flipped it at a constant speed from time to time, and then hurriedly cut the ingredients.

This time, Jevre did not show off his skills, but just sliced ​​and cut strips carefully and quickly.

Just kidding, if you show off your skills, you might as well have a butterfly or a illusion of hands, it wouldn't be obviously causing trouble for yourself.

The magician Ziofrana will definitely be a little wary of his close combat ability.

It is natural for you to play kitchen knives so well, it is impossible for other knife skills to be bad.

Soon, nearly a hundred pounds of strip muscles as thick as fingers had been processed, and several kinds of vegetables were also processed.

After marinating the strip muscles slightly, pick up the 90% ripe pork belly and cut it into slices quickly.

There is no need for cooling, nor does it need to be fixed in the refrigerator. As a demon chef with a strength of up to 10,000 pounds and a speed that is far superior to that of a competitive expert, just take the knife directly.

Soon, slices of pork belly, which are half a palm-sized and evenly thick, are stacked in the tray layer by layer.

This is the main ingredient for the refried meat.

The other part is as big as a palm, as thin as a cicada's wing, and almost translucent, which is the main ingredient of white garlic meat that is comparable to Li Zhuang's big knife meat slices.

To be honest, looking at the look, it is a completely superior to the blue one.

Nodding in satisfaction, Jevre was ready to use his ultimate move.

The fragrance of the base material that filled the entire hall was far from enough.

It made countless Sichuan people accustomed to the habit of eating meat with double-cooked meat, showing off their style and seducing someone before talking about it.

Without Pixian bean paste or sweet noodle paste, but with the third blood talent, you will not be afraid of anyone.

The hot pan is heated with hot oil, and the small bubbles are radiant. The flame crystals are removed, and the onion, ginger and garlic are added quickly. Then, a spoonful of hot pot base is allowed to smell, then put it in a bowl and set aside.

Brush the pot, add the pork belly slices one by one, and quickly turn the pot back and forth, so that the slices of even thickness are heated repeatedly. When the grease in the pot is poured out, when it is slightly curled and the so-called lamp nest is available, quickly pour the seasonings into the bowl and stir-fry repeatedly.

At the same time, the vegetable slices that were cooked separately in another pot were combined with slightly curled pork belly slices and received the blessing of "super seasoning".

There is no way, there is no garlic sprouts or potato skin, so I can only use this to match something that has a faint celery smell but looks like broccoli.

This is also a helpless innovation.

When the fragrance was completely stimulated, even Jevre himself couldn't help but taste a few bites, and looked at the mutated version of the re-cooked pork, and couldn't help but give me a thumbs up.

The heat is just right, it is refreshing and chewy, has a strong taste and is full of spicy flavor. If you use a bucket of Thai fragrant rice, you can finish it in one breath.

After taking the pot and putting it on the plate, place it not far from the flame crystal, and simply keep it warm.

Put the white garlic meat rolled into small rolls one by one, and sprinkle evenly the garlic-flavored dipping sauce that was made before.
To be continued...