The sound of the guqin suddenly rang out at the premiere.

This song "Transforming Butterfly" played by Wu Long is so compatible with the white butterfly flying all over the sky.

There were actually female fans at the scene, but because of such scenes and piano sounds, they cried on the spot.

She held her cell phone in one hand to photograph the white butterfly flying in the sky, and reached into the sky with the other hand to welcome the slowly falling white butterfly.

Two lines of clear tears slid down the corners of their eyes.

Coupled with her beauty, the video she was photographed by others quickly became popular online!

The audience was all in one move, raising their mobile phone to shoot such a grand occasion, reaching out to the sky with the other hand, and spreading their palms to catch the falling white butterfly.

No one cheered, no one was crowded.

Everyone tacitly protects such beautiful moments.

Who has the heart to destroy the beautiful scenery?

The first to break the tranquility of the live broadcast room were the audiences in Hong Kong.

"Dan, I'm saying that Brother Long can't do justice?"

"Brother Long can't do the Dharma, how can he turn white radish slices into white butterflies?"

"I've long seen that Brother Long is not an ordinary person!"

"I am a chef, and I tell you with great responsibility that this is not a Taoist law. Of course, no one else can do it."

"I am a five-star hotel chef, and this is a white radish cut into butterfly slices."

"Butterfly slices, also known as Double Flying Butterfly slices in cut fish slices, are what Brother Long cuts now!"

"Fuck butterfly piece! Can butterfly piece fly?"

"Because the butterfly slices are cut thin enough, and the middle connection is relatively thick, when falling, the wind blows, making the two butterfly slices look like fanning."

The master was indeed hidden among the people, and someone immediately discovered Wu Long's tricks.

It's easy to say, but everyone knows the principle, but it's difficult to do it.

At this time, the audience who watched through the live broadcast discovered another situation.

When Wu Long sprinkled the white radish slices, they spread out in a fan shape. But in the end, these radish slices were basically distributed evenly on the site and fell down.

This will try to avoid the unfairness of some areas with fewer areas and more.

I can only say that Wu Long’s kung fu technique is really high!

The white butterfly finally fell. Although not everyone could get it, there were no scrambles, pushes, or stampedes.

After careful observation by the white butterfly, as netizens analyzed, the white radish was cut into butterfly slices, and the single slice was very thin.

The so-called cutting of butterfly slices means cutting them out with one knife and one knife. The slices cut out in this way are two pieces connected together.

When hot butterfly fish fillets, such butterfly slices will spread in hot pot soup and look like butterflies.

"Next, I will cook a bowl of mixed noodles in the movie on the spot. If anyone who is lucky enough to be drawn is good, then you will be happy!"

Boil the soup in a large wok and put the noodles in a slippery spoon.

Add salt and curry powder to the boiling soup. Put the noodles into the boiling soup.

Swipe horizontally.

"Dragons patrol the sea!"

The photographer carried a machine and was shooting in front of him. The audience could see from the big screen that the face was swimming like dragons and seas in the boiling soup.

Curry powder rolls in the soup and starts to blend into the noodles.

Wu Longdian net spoon, noodles are circled horizontally in the soup to roll up and down.

"It's overturning!"

The thin noodles are straightened out in such a roll, arranged neatly and aggregated into a draped dragon.

After the dough was hot, Wu Long raised the net spoon and turned it to cool down. The same method was done in three strokes.

Lift up the net spoon, turn your wrist, twist your fingers, and rotate the net spoon quickly above the cold white bloom.

The noodles did not fall out of the net spoon, and it was like throwing out water as if you were drying your clothes.

Barrage:

"Brother Long did this to throw away the excess soup and did not want the soup left in the noodles to affect the taste."

"That's right. I usually have to shake the noodles when I pick them up, and that's the reason."

"Brother Long doesn't shake and change it. In addition to being more ornamental, he can shake it even more dryer than shake."

When Wu Long put the noodles into a large heart-shaped high-sided disc, the noodles were automatically arranged into a heart shape in the middle according to the shape of the disc.

The audience saw it from the big screen and found a marvel.

It turned out that Wu Long poured the neatly arranged noodles into the plate and used some techniques. When the noodles were put into the plate, the two ends were retracted to the middle due to the force, and they were arranged into a heart shape.

Get the pot and heat it.

While the pot is hot, throw a large white radish into the air.

The white radish rolled in the air. Wu Long grabbed a sharp knife that was two fingers wide and one foot long, and cut the white radish into the air and cut it into the air with two blows.

He also used the power of cutting to pull the white radish downwards back into the air and no longer rolled or rotated.

Wu Long's sharp knife slashed at the white radish several times, and the knife speed was so fast that no one could see how many times it cut.

After the last cut, the white radish was changed in the air by the force of the knife and turned into a vertical shape.

At the same time, Wu Long took a tablespoon with his other hand and scooped the oil into the pan and spread it open.

Hot pan and cool oil, and the oil smokes when it is heated.

Wu Long's sharp knife cut six times in the air towards the erected white radish, and six pieces of white radish flew directly into the pot from the air.

Wait!

While Wu Long put the knife, his other hand was not idle. He pushed the pot and six white radish slices were arranged in a series of turns in the pot as soon as they were put into the pot.

Pick up the wok and turn the pot.

The white radish slices were like six little white rabbits, jumping from the pot into the air in turn, drawing a wonderful arc and falling back into the pot, flying into the air again, falling back into the pot again.

This is repeated so that it makes people pleasing to the eye.

A large spoon often scoops from the bowl of fish balls, and six fish balls flew into the air. The large spoon then scoops into the plate where the large intestine was placed, and a piece of large intestine flew into the air.

Wu Long let go of the big spoon and grabbed the sharp knife.

The fish balls fell into the pot from the air. Because the flip of the pot continued to turn, the fish balls did not pop out after falling into the pot. Instead, they lined up with the white radish slices, stir-frying and falling again.

A piece of white radish slices followed by a fish ball made people sigh at Wu Long's meticulous control.

A sharp knife waved in the air, cut the large intestine into six pieces in the air, and fell into the wok.

The team jumped up and down repeatedly, and there was a large intestine in it, and they lined up in sequence.

The fish balls and large intestine are processed and do not need to be fried too much.

Add some hot soup, add seasonings, stir fry for three times to mix the flavor.

Heat the soup and boil the soup.

Wu Long's technique changed. He no longer turned the pot, but let the ingredients and soup rotate in the pot. Because the speed is different, the soup and juice and ingredients are fully integrated.

Put the sharp knife on the pig blood clot and quickly cut it a few times. With the trend, the pig blood will fly over the top of the wok. The sharp knife quickly cuts the pig blood into six pieces and falls into the center of the pot.

Turn the ingredients of the pot again, and although the pig blood also rotates, it remains in the center of the pot.

A sharp knife was used to cut the pig's skin a few times, and a sharp knife was used to pick it up, and six pieces of pig's skin flew into the pot.

Seeing that the radish was about to cook, Wu Long grabbed the onion and red pepper and threw it into the air.

Swipe the sharp knife.

Cut off the head and tail of the onion and red pepper in the air. The cut off the onion and red pepper head and tail flew out with the knife and fell to the garbage can in the distance.

The remaining green onion and red pepper segments flew over the top of the wok, and were sliced ​​in the air by Wu Long using a sharp knife, and fell into the pot.

Turn off the heat, pick up the pot and go above the heart-shaped dish that serves the noodles, and pour your wrists down constantly shaking.

Hurry!

Pour all the soup and ingredients into a heart-shaped dish.

Wu Long put the pot and the heat rising above the heart-shaped dish bowl became less.

In the camera, the soup is just flush with the noodles and white radish slices. The noodles are heart-shaped and placed in the middle, and there are six round large intestines on the noodles, which are arranged into a circle.

There are three heart-shaped white radish slices on each side of the surface. The white radish slices are heart-shaped pig skin on top, the heart-shaped pig skin is heart-shaped pig blood on top, and the heart-shaped pig blood is red pepper rings on top.

The fish balls are between the white radish slices and the noodles, and between the white radish slices are long green onion segments.

This platter trembles when Wu Long pours the soup, causing all ingredients to shake off in sequence according to his requirements, without affecting the pouring soup.
To be continued...