Same as I just said.
The fish swam happily in the water, looking full of energy.
This indicates that the fish came from a good source; they weren't the kind of limp, feeder fish.
"You can choose any of the cooking utensils and ingredients here," Yang Fan said, pointing to the area in front of the kitchen.
Considering the amount of food needed for so many people, Lu Rong did not hesitate and went straight to the water tank.
He picked up a net and kept scooping out grass carp and silver carp.
They each caught four or five.
The fish were quite large, each weighing about three or four pounds, and they struggled fiercely as soon as they were scooped up in the net.
"This fish is quite strong," Lu Rong said with a chuckle, holding up the net.
Then he took the fish to the chopping board, picked up the cleaver, and knocked several fish unconscious with a series of blows.
After seeing that the fish was not moving, Lu Rong removed the scales and washed it with clean water.
They cut open the abdomen and removed the internal organs.
The whole process was very smooth, just like a fishmonger who has been selling fish at the market for many years.
They always say things like, "The bigger the waves, the more expensive the fish."
Upon seeing this, Li Jinze, who had been keeping a close eye on him, narrowed his eyes.
He could tell that Lu Rong was indeed quite skilled in the entire fish-killing process, and was not a complete novice at all.
It seems I need to take this seriously.
Although he didn't want to compete with Lu Rong, he had no choice but to accept it now.
Blame your cousin.
Composing himself, Li Jinze went to the fish tank and caught more than a dozen pomfret.
The pomfret has a short, tall body that is extremely laterally compressed.
It looks like a vertical line when viewed from the front, and like a rhombus when viewed from the side.
With its delicate texture and few bones, it is rich in various nutrients and is very suitable for consumption.
Li Jinze is very confident in his culinary skills. He believes that no matter what kind of dish it is, he can make it taste the best.
Ever since he heard that fish was to be cooked, he had already decided on the recipe: steamed pomfret with minced meat.
An official recipe from a Michelin three-star restaurant.
By combining cuttlefish, pomfret, and minced pork, the aroma is blended together.
During his time working at a Michelin-starred restaurant abroad, he could sell hundreds of servings of this dish every day.
Each dish costs several thousand to tens of thousands of yuan.
Even so, countless wealthy people still come to dine here every day and rave about it.
In other words, this is a dish that has been tested by the market countless times, and its taste is recognized by the vast majority of people.
Thinking of this, his initial worries were immediately replaced by renewed confidence.
Using Michelin-starred restaurant recipes in this small competition is a clear case of overwhelming the competition.
I took the freshly caught pomfret and headed straight for the cooking area.
Since we've already started the competition, let's take it seriously; that's a way of showing respect to our opponent.
He wanted to show everyone what world-class flavor was like...
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