"There are red peppers and green peppers. I'll make a double pepper fish head."
At this moment, "Yearing 6" has completely turned into a food show.
The camera focused on the stove. Huang Sanshi and Ning Fei were both at the stove. Peng Xiaochang was helping while the others were chatting and helping.
Huang Sanshi planned to make double pepper fish head and was preparing it on the side.
The large sea bass has been cleaned and placed on the cutting board. The fish is so big that it cannot fit on a board.
"Then I'll make fish balls."
Ning Fei said casually.
Then, the live video camera gave a close-up of Ning Fei.
"Longing 6" and Ning Fei's live broadcast room are both live broadcasting Ning Fei.
I saw Ning Fei holding the kitchen knife in his hand, lifting the knife and lowering it, and a large piece of fish meat was sliced off from the body of the bass. His skills are so skillful that people can't help but be impressed.
"Good knife skills!" Huang Sanshi, standing aside, also praised him.
Then, both of them started to get busy.
Ning Fei and Huang Sanshi are both famous cooking experts. It is rare to cook together on the same stage, so it is very enjoyable to watch.
“To make good fish balls, you must choose the right fish meat.”
"The fish meat is thick under the slices. Rinse the fish meat with running water for three minutes, then use a knife to gently scrape the fish meat at a 45-degree angle until the black part is scraped off and the pink and tender fish meat is exposed."
Ning Fei said while cleaning the fish meat with a knife.
In the live broadcast, Ning Fei was seen gently scraping the surface of the fish with the back of a knife. The black stuff was scraped off bit by bit, and the fish gradually became very pink and tender, looking very fresh.
Then, it’s time to chop the stuffing.
Ning Fei put on two kitchen knives and waved them skillfully on the chopping board. His hands were so fast that the two knives actually appeared as ghosts in the live broadcast footage.
The sound of chopping stuffing is not loud, and it can be seen that Ning Fei's control of strength is simply precise.
"Damn it! Am I blinded? How many hands are those of Guanzhu Ning?"
"What a quick knife!"
"This is too fast."
"Do all immortal cultivators cook this way?"
"I have been studying cooking for five years. Look carefully at his strength. It is just right and the cutting board will not be affected. I can't do this alone."
"Master Ning Guan has a very deep understanding of cooking."
Everyone exclaimed.
After mincing the stuffing, Ning Fei added a lot of ingredients to it.
He also explained:
"Add cooking wine, eggs, chopped green onions and salt to the chopped fish, and then start stirring vigorously."
The chopped green onion was sprinkled on top, and some green embellishments floated on the pink fish meat, and then two eggs fell on it. The yolks were still intact and looked particularly fresh.
Ning Fei started stirring with chopsticks.
Pink fish meat, green chopped green onions, yellow egg yolks, egg whites, and fish oil are mixed together, gradually turning into light yellow meat.
Ning Fei added a little starch and flour to it and stirred it again.
"Whether the fish balls bounce or not depends entirely on this step. The amount of starch and flour, as well as the quality of the materials used to make the fish balls, are all important."
After that, add water.
"Everyone can control the proportion of water added."
"For fish balls, add more water and the fish balls will be tender. Add less water and the fish balls will be fresh. Master the amount yourself."
“The more water, the more tender it will be!”
Ning Fei prepared the materials. At this time, the water in the pot next to it was just boiling.
Peng Xiaochang's task was to light the fire aside. He filled the firewood steadily and the flames burned brightly.
Then, Ning Fei started to squeeze the fish balls with his hands, put the squeezed fish balls into a bowl of cold water, and then poured them into the boiling pot together.
Finally, there was a pot full of fish balls floating in the pot, rolling in the boiling water.
Some netizens discovered that the fish balls extruded by Ning Fei were surprisingly similar in size and shape, and they were round and very smooth.
"He did that?" Most netizens didn't pay attention, but a few experienced chefs were stunned when they saw this scene.
"There are many ways to eat fish balls. You can eat them boiled, fried, or cooked in soup." After putting all the fish balls into the pot, Ning Fei washed his hands and finally said.
On the other side, Huang Sanshi's double pepper fish head is almost done. The fish head is spread on the plate, with two colors of chili peppers piled on it. The surrounding soup overflows, which looks very beautiful.
"These fish balls are pretty good, they look very chewy."
Huang Sanshi turned to look at Ning Fei and said with a smile.
"It hasn't been made yet." Ning Fei returned. He also saw Huang Sanshi's chopped pepper fish head, and his eyes lit up:
"You can place some enoki mushrooms under the chopped pepper fish head to make it taste better."
"What a good idea." After hearing Ning Fei's words, Huang Sanshi nodded and said thoughtfully.
"Adding enoki mushrooms can remove some of the fishy smell, and the enoki mushrooms must taste good when soaked in the soup. I never thought of it before."
"Sometimes you have a fixed mindset when it comes to cooking, and you get used to it. As expected, you can learn a lot through exchanges."
Huang Sanshi was very happy.
In the previous five seasons of Mushroom House, so many guests were invited, but few of them really knew how to cook.
Now it feels good to be able to chat with Ning Fei about his cooking experience.
At the same time, Zhang Ruoyun was playing with some puppies with Teacher He, while Li Xiaoqin and Tang Yixin were sitting and chatting.
"Hey, hey, don't look, I'm fascinated by it." Tang Yixin noticed that Li Qin looked at Ning Fei from time to time, and said with a teasing smile.
The two of them are very smart. When chatting with each other, best friends have already turned off the microphone of the program team. The camera could capture the two people talking and laughing, but couldn't hear what they were saying.
"No way! I just think men who can cook are handsome." Li Xiaoqin shrugged his nose and said with a smile.
"Then do you think Teacher Huang is handsome, or that Taoist priest?" Tang Yixin asked again with a face full of gossip.
"Both are handsome."
"Pull him down, I can't tell what you're thinking, it's just on your face." Tang Yixin said with a smile.
"I hate it, just take care of your family." Li Xiaoqin said shyly when he was found out.
"Let me tell you, that Taoist priest is very handsome, has a good figure, and is excellent in all aspects. Why don't you go clean up tonight and dedicate yourself to the world?" Best friends sometimes joke around a bit. Color, fighting with each other is normal.
"You stay away from death, why don't you donate." Li Xiaoqin complained angrily.
"I'm married and my husband is still here. If my husband is not here, maybe I will go. Don't be jealous then."
"Go, go, hurry up, he likes it when you deliver it to his door."
The two chatted happily and laughed constantly.
It's a pity that Ning Fei couldn't hear their conversation, otherwise he might be thinking: Is there such a good thing
When cutting the sea bass, Ning Fei specially cut a piece of good sea bass meat and fed it to the little falcon.
The little falcon ate very happily.
"With this part of the fish meat, I can make spicy fish nuggets." Huang Sanshi and Ning Fei discussed.
"I can make a chrysanthemum fish with tomato sauce for the fish tail part, and cook the rest into a fish and tofu soup." Ning Fei nodded and said.
The two hit it off and got busy immediately.
Netizens watched the two people cooking, and the more they watched, the more envious they became.
"Master Ning Guan is indeed a food anchor, so professional."
"I've always thought that Mr. Huang's cooking skills are definitely the best among public figures, but I didn't expect Ning Guanzhu to be so good."
"Yes, Teacher Huang is usually the chef. Very few people can work with him like this, and it also makes people think that Ning Guanzhu is the chef."
"Xie Tingfeng from the entertainment industry cooks pretty good food, right? He's handsome and he can cook well."
"The style is different. The one Xie left was the style of a Michelin restaurant, not so down-to-earth."
“Both styles are very good, and it’s a pleasure to watch.”
"Watching them cooking makes me really hungry!"
Netizens have been discussing it.
At this time, Ning Fei had already put oil and seasonings in the pot, added a spoonful of cooking wine, and fried the fish in the pot.
There was a sizzling sound, the heat rose, and the fish meat gradually turned crispy and yellow.
Then add boiling water and bring to a boil. Ning Fei cuts the tofu and scallions and puts them in. Considering Teacher He and Teacher Huang, after cooking for a few minutes, Ning Fei adds a lot of wolfberry.
Just simmer for a few minutes, add some salt and chopped green onion, and the white fish and tofu soup will be ready.
Plus the spicy fish nuggets and sashimi made by Huang Sanshi, and the chrysanthemum fish in tomato sauce made by Ning Fei.
Whole bass, nothing wasted.
"Get ready, dinner is ready."
Huang Sanshi said something to Peng Xiaochang.
Peng Xiaochang immediately went to inform other guests.
Everyone set out the dishes and chopsticks, and the atmosphere was pleasant and enjoyable.
The hot dishes were served one after another. They looked smooth and delicious, with all the color, aroma and flavor. Netizens were drooling at the sight.
Everyone had a drink at the dinner table. Before the meal, Teacher Huang and Teacher He routinely welcomed several guests.
"Welcome the handsome couple Zhang Ruoyun and Tang Yixing, welcome Li Xiaoqin, welcome Guanzhu Ning, and welcome you to Mushroom House." Teacher Huang raised his glass and said gently.
Everyone raised their drink glasses, cheered happily, and drank the drinks.
Then, everyone moved their chopsticks and began to taste the food on the table.
Li Xiaoqin sat next to Ning Fei. At this time, Li Xiaoqin raised his drink glass, turned to Ning Fei, and said softly:
"Guanzhu Ning, um, thank you for saving me in the water today. I'll give you a toast."
The two of them sat very close to each other because the table in the Mushroom House was not very big and everyone sat cross-legged in a circle, so they were relatively close to each other.
Ning Fei also raised his cup and replied gently to Li Xiaoqin: "You're welcome, as you should."
The scene of two people clinking glasses is beautiful and eye-catching.
Seeing a trace of shyness in Li Xiaoqin's eyes, Tang Yixin smiled with her aunt at the side.
(End of chapter)