"Swish!"

Rhine and others had a very strong face.

Although they were very careful, no matter how careful they were, they would be distracted without any warning when they fell down!

Is this a failure?

Rhine and others were very depressed.

At such a critical moment, they didn't mix the wine into...

Michael and others, who had been hesitant and moved a little slower before, became more cautious when they saw this!

They knew the difficulty better than Rhine and other thorough laymen.

It is precisely because of the clarity that Michael and others are more eager to succeed.

Just imagine, if only a few people cooked the cocktails in the audience, netizens from the outside would definitely remember these people!

There will be a predictive vote tonight! The effect of showing face is too great!

Michael and others were all focused on pouring wine.

outside world.

The discussions in the comment section of the live broadcast room are very popular.

Those who had questioned whether Tang Ming would mix bartenders before, now all shut their mouths.

Without using stable additives, it blends cocktails with distinct levels. Tang Ming’s ability to mix bartenders is undoubtedly true.

However, Tang Ming used champagne and sherry as base wine to mix wine, which is still a hot topic in the comment section at this moment.

The audience all wanted to see what the wine tasted like!

And just then,

Tang Ming moved again!

Stir!

Picking up a chopstick, Tang Ming inserted it directly into the cup and stirred!

This is not ordinary stirring.

Although the stirring method is one of the three basic methods for preparing cocktails, there are many knowledges about how to stir, how to stir, and how to stir to what extent.

There are two most clever ways.

One is to mix thoroughly and make the colors of the mixed base wine uniformly into a new color without any mottledness.

This is not difficult, but a skilled bartender will complete this step in an extremely elegant way.

The second type is to stir well.

Stirring and mixing, the difference is one word, and the meaning is very different.

In the name of mixing, no miscellaneous materials are added to the wine, which is the so-called embellishment.

In the name of stirring, some embellishments will be added to the wine, which will make it more beautiful.

Usually, these embellishments include fruits such as lemons and passion fruits, as well as flower, grass and nuts such as rose petals and walnut kernels.

This is like a plate of crispy lobsters with carrot flowers on the edges.

It's not uneducated, but it's more about the shape of shrimp.

In addition to mixing the color of the wine and water, these embellishments will also stay in the place where the most beautiful appearance can be displayed in the wine glass.

There is no embellishment in the cup that Tang Ming adjusted at this moment.

Not necessarily without it. The embellishments are prepared, just a lemon placed next to it.

But Tang Ming is not going to add now.

He wants to mix the glass of wine thoroughly.

As the chopsticks stirred rhythmically, a crisp sound came from the edge of the cup.

Michael and others, who had just witnessed all this, stared at him and his hands were unstable, and the cups they were holding were all tilted!

Once the strength lost control, no one successfully poured the wine at a clear level.

But Michael and others no longer care about this!

They worked hard to make the layers clear... Tang Ming stirred the wine with clear layers?

Immediately afterwards, another scene that shocked them appeared!

With Tang Ming's stirring, three layers of cocktails with distinct colors were completely mixed, Tang Ming suddenly raised his glass and poured it into another cup!

Stability is the key point!

The wine flowed in slowly, and the chopsticks that Tang Ming used to stir were replaced with a bucket spoon!

The dou spoon churned quickly at the bottom of the cup, mixing the flowing wine quickly!

Just like when beating eggs, stirring the eggs with chopsticks.

The liquid of the wine was so sparse, and it seemed to be sticky under Tang Ming's stirring. The hops splashed one after another, but until the stirring was finished, the hops did not splash out the slightest bit of the wine!

This method is too stable!

Michael and others are so stable that they dare not try!

And in the outside world, the exclamation has already echoed!

For those who are familiar with bartending, they have never seen this method similar to Dongfang picking and even egg liquid... but they have never seen a bartender doing this!

When the bartender stirs, he always holds a slender spoon and makes a pleasant sound during the process. This is an enjoyment of auditory beauty.

But Tang Ming’s...strong visual impact!

Yes, although the action is very simple, it can mix the wine in this way while pouring it in smoothly, making the whole cocktail feel as if it is integrated... This is no less than a visual enjoyment!

The key is the difficulty.

This is almost unimaginable for those who are familiar with the flow of liquids in alcohol.

Such a novel stirring method instantly attracted a large group of upper-class people who are enjoying watching bartenders.

They had discovered that after Tang Ming stirred this, the whole glass of wine had turned into a unified color.

Golden brown liquid!

The dark redness of hawthorn excessively affects the yellow-redness of the wine, but also the milk adjustment, and the final color is rare, but extremely serious and majestic golden brown.

In fact, there are many types of wine of this color, and brandy is similar to this color.

But... it is so completely like one, and after the video magnification, there is no color-changing golden brown wine, which is really rare!

The most important thing is that it takes less than a minute to stir it since Tang Ming!

If you change to a bartender, even if you use a hundred times more exciting than Tang Ming’s method, you can’t stir the wine to such a level so quickly!

This is simply the ultimate stirring. It has reached the peak level. If you stir it again, it cannot be more symmetrical than at this moment!

And at this moment, Tang Ming threw the cut lemon slices in!

Then, Tang Ming was pressed upside down and covered it tightly.

shake!

Tang Ming once again used a method of mixing bartending.

But unlike ordinary bartenders, Tang Ming shook two cups together.

This is actually a bit unprofessional to rush, as if it is afraid that the wine in the glass will be spilled out.

This is the first thought that flashes through all those who see this scene.

But immediately afterwards, everyone's eyes widened again!

Still stable!

Tang Ming's hand was moving, holding the cup above, moving with the hands holding the cup below, and the wine in the cup had completely rotated!

Like a water dragon, it first pounced violently, covering the quilt above, and there was no base left at all. Then it was like a galloping horse, slowly swaying, rippling and rippling in circles...

It was obvious that Tang Ming didn't seem to shake quickly, but the wine in the glass was so clear.

Everyone opened their eyes and wanted to take a closer look, Tang Ming suddenly put down his cup.

The shaking is over.

Tang Ming, who was staring in everyone's eyes, stood there for a while, slowly uncovered the cup covered on it...

No overflow!

Everyone saw it very clearly after Tang Ming took the cup away!
Chapter completed!