"elder brother."
Jiang Xueluoluo called out generously.
"Didn't you say you wanted to eat Guanzhu Ning's slate grilled fish? I specially invited him here." Jiang Feng said with a gentle smile.
Ning Fei looked calm on the surface, but he was amazed in his heart.
Jiang Feng's sister is very beautiful.
Very stunning.
It's like something out of an ancient painting, untainted by a trace of smoke and dust, as gentle as jade, ready to bloom.
However, according to Jiang Feng, this girl is seriously ill and may not live long.
He didn't think much about it. Since he was here to help, he just concentrated on cooking fish.
At this time, Ning Fei noticed that there was a chef wearing white chef clothes beside him.
Ning Fei's sharp eyes saw a golden five-star logo hanging on the chef's chest.
Excellent chefs in China will obtain chef qualification certificates, which are divided into five levels: junior, intermediate, senior, technician, and senior technician.
Fang Hu is the chef specially invited by Jiang Feng from the Chinese Culinary Association. He has always ensured Jiang Xue's food. This person is very responsible.
He heard that someone came to cook fish for Jiang Xue, and he came here specially, on the one hand, for supervision, and on the other hand, for inspection.
In fact, Fang Hu didn't believe that an outdoor anchor could make anything delicious, but because of Jiang Feng's face, it was hard to say anything.
Especially when Fang Hu saw Ning Fei's young and handsome appearance, a hint of contempt suddenly rose in his heart.
Which real chef is not a fat man with big shoulders and round waist
This is also well-founded. On the one hand, shaking the spoon requires strong wrist and arm strength, and the chef gets exercise virtually. On the other hand, the chef needs to taste delicious food frequently and becomes stronger over time.
Therefore, chefs often know how much a person weighs by looking at their arms and wrists.
Looking at Ning Fei, he has a well-proportioned figure and is not strong. He is obviously just a showman.
It is estimated that Miss Jiang asked him to come here because she thought he was good-looking.
Fang Hu thought to himself, and then curled his lips.
Good-looking men often don't know how to cook, and men who can cook are not good-looking.
This is what he has in mind.
At this time, Ning Fei had already started.
The first step is to choose fish. The fish prepared by Jiang Feng were all very high-grade fish, obviously raised specially.
"It's just you."
Ning Fei picked up a big fish from the water and smiled with satisfaction.
"I didn't expect that there are wild Schizothorax here. Schizothorax only grows in the cold river water on the plateau. Its meat is delicious and firm. Wild Schizothorax is even more expensive. There is no market for it."
"nice one."
After hearing Ning Fei's explanation, others thought it was nothing, but Fang Hu looked slightly sideways.
Ning Fei was right, that one was indeed a wild Schizothorax. Wild schizothorax is smaller than artificially bred ones, but it is more agile and lively, and its meat is more delicious.
Unexpectedly, Ning Fei could recognize Schizothorax and differentiate between domestic and wild fish.
Somewhat capable.
However, maybe he just happened to see it.
Then, Ning Fei skillfully scraped the scales and removed the cheeks. His knife was very fast, which made people dazzled. The knife seemed to grow in his hand, and it looked particularly flexible.
Jiang Xue didn't dare to watch the process of killing the fish. She turned her little head away. Jiang Feng felt that Ning Fei's method was very good.
Looking at Fang Hu next to him, his eyes were widened at this moment.
"This scaling?"
"It's actually scaling?"
He made a sound of surprise.
You know, when ordinary people cook fish, they only scratch the scales at most. Fish scales greatly affect the quality of fish, from mouth to taste.
But Ning Fei's move shocked Fang Hu.
To peel the scales, use a knife to cut along the lines of the fish scales, cut out a thin layer on the surface of the fish body, and shave all the scales cleanly.
This operation sounds simple, but it is far from easy to do.
There are very high requirements for strength, direction, and accuracy.
There are not many first-class chefs in China who can say they can peel off scales.
"Young Master Jiang, where did you find this man, and which family did he study under?" Fang Hu couldn't help but ask Jiang Feng who was standing aside.
At this moment, there was no trace of contempt in his eyes, but a touch of excitement.
Even he couldn't do that well with his scaling skills.
Jiang Feng smiled and said, "You can ask him yourself later."
Fang Hu nodded, standing aside and watching Ning Fei's operations attentively.
At this time, I saw Ning Fei holding the knife in his hand, and with a slight stroke, he shaved the complete fish bones out of the body of the Schizothorax. The speed is so fast that it is jaw-dropping.
"Shaving bones?"
This time, Fang Hu's eyes really widened with disbelief on his face.
This young man actually knows the long-lost art of bone shaving
You know, China's food culture has been passed down for thousands of years, and there are many excellent practices and techniques that have gradually been passed down over the course of history.
For example, this hand shaves bones.
Fang Hu heard from his great master that there were once top cooking masters who could cut open the fish body with a knife and remove the bones. The fish would remain intact afterwards without affecting the overall beauty of the fish.
At that time, Fang Hu felt that these were just some stories about chefs that had been handed down, and there were always some exaggerated elements in them.
Now that he saw it with his own eyes, he was really surprised.
This young man is actually such a master!
Thank you for your support. I am very grateful. Although the author said it will not be fast, it will be long-lasting. Don’t worry.
(End of chapter)