After the egg karat shredded soup,

The spicy and spicy rabbit and fried beef tendon were eaten again, and the group was sweating profusely.

Although there are not many peppers on the beef tendon, the beef tendon is resistant to gnawing. A little spicy taste can't be removed when chewed between the tongue coating. After a wave, everyone is stuttering their mouths.

Despite this, I still couldn't stop talking to the delicious group of people.

Even Park Nima, who is not very spicy, is very happy to pick it up.

Tang Ming didn't delay much. From taking on the task to now, he has made preparations one after another. Almost five hours have passed.

Although the task time is eight hours, it is already nine o'clock now. After everyone has eaten, the effect will definitely be greatly reduced.

Be as soon as possible.

Tang Ming scraped the rice pot before returning to the stove.

After hollowing out the rice in the middle, Tang Ming changed to a slow-fire simmer. Before simmering the rice, Tang Ming also brushed a layer of oil on the rice pot.

At this moment, the Seven Star Spatula was in hand, which was also the only kitchenware that Tang Ming could take out and use without covering it.

But the wonderful use of the Seven Star Spatula is in addition to free conversion, and it also has a powerful function, which is that it can be adjusted independently.

Tang Ming controlled the angle, slightly bent and slightly widened. Soon, the spatula shoveled down the slightly yellow rice along the angle, one by one.

Pot crumbs!

Tang Ming took the knife and cut the crust evenly into sections, stacked seven or eight pieces together, and cut a knife in the middle.

Then wrap the egg flour and flour flour, chop the chopped green onion and sprinkle it in, wrap it on the crust and fry it into the oil pan.

Fry until golden brown and oil are discharged from the pan, sprinkle some pepper, pepper salt, and chili powder, and let the old iron plate separate.

Take some flour and stir it into a paste dough, add water to the basin to wash the surface. After washing out the gluten, Tang Ming keeps the gluten steamer and wash the surface.

Fry the oil in the pan, take the stewed beef and fat beef and cut into small pieces, scrape the chicken breast, grind a little powder of deer antler, tear the duck slices into dough,

After stir-frying onion and ginger, add two flavor water, add beef granules, chicken breast shredded, deer antler powder, and duck noodles into the pot and season, color and stir-fry, then pour in the facial cleanser.

As the soup was thickened, Tang Ming took out the steamed gluten and cut it into the silky strips of tofu into the pot, put sesame oil, and sprinkled with scallion and coriander.

Then take out the whole duck that was steamed before, apply pepper and salt, brush oil and let Lao Tie and others bake the skin, and then grind some rice flour.

Tang Ming picked up the pork with skin and cut it into thick slices of pork with pork, marinate it, pick up the pepper, star anise, and cinnamon dried pepper, grind it into a dry pot and stir-fry it, mix it with rice flour and bake it, and then stir-fry it out the steamed rice flour.

Cut off the peeled sweet potatoes and diced them. Tang Ming added sugar to the marinated pork belly slices and rice noodles, soy sauce, chicken essence, salt, and oyster sauce, then put the sweet potato into the steamer first, then put the pork belly in the pork skin downwards and steam it.

The rice noodle meat needs to be steamed for a while.

Tang Ming was not idle either. He took the soaked pepper and chopped it into pieces, cut it into shredded green peppers, diced potatoes, stewed large pieces of donkey meat, stewed beef, stir-fry the pot with green onion and ginger in red oil, then add ingredients, add color and add water to boil, then put it into the pan and put it into the plate.

He ordered Wilson and others to lay a layer of sand in the middle of the table and remove the red charcoal pieces from the wooden stake brazier. Tang Ming asked Lao Tie and others to put the dry pot of donkey cow on and sprinkle the green onions.

After looking at the steamed rice noodle, Tang Ming sat down and asked everyone to eat it first.

The dry pot of donkey beef bubbled on the charcoal. While it was hot, two slices were picked up. Tang Ming dipped some garlic vinegar from dumplings, which was very spicy.

After the potatoes are stewed softly, they are mixed with the soup, which is soft and hot when you put them in. It is rare to have vegetarian food. A group of people eat faster than meat.

The dry pot was just a lively meal, and the food was cleared up in a few seconds.

The crust of the pot was already cold, Tang Ming was left thick, and the moisture in the middle was still there, crispy on the outside and tender on the inside. After a while, most people were almost full.

Scoop a bowl of beef Hu La Soup. Although I can’t eat a few beef pellets, the soup is full of beef flavor. With the delicious gluten and duck skin, the thick Hu La Soup is like meat porridge, which makes people feel very excited.

Moreover, because Tang Ming put some deer antler powder in the soup, this is a thing that is more powerful than venison tonifying kidney yang. After a few sips, the whole person was warm.

Wilson and others burped and had almost eaten.

Only the last four were left, and Tang Ming was not in a hurry. He took out the dough around the brazier and placed it on a floured table.

Take some soft noodles and roll them into dumpling skins. Tang Ming frys them out of sugar in the pot and then put them in the chopped sweet potato puree.

After stirring, dry it into a ball, pick up the dumpling skin and start wrapping spring rolls.

Put the sweet potato puree sugar filling in the middle, wrap it around and grow it into a long strip, and fry the spring rolls with a pot, ωωw..net

Seeing that the rice noodle meat was about to be ready, Tang Ming took the steamed chicken in the pot and gave it to Lao Tie and his men to bake.

Then pick up all the remaining large dough and knead it into thick strips, fold it in half, scoop it and pull it, and start pulling the noodles.

Shu Yiting also, at the instructions of Tang Ming, according to the ingredients that had been brewed and pursed, put chicken essence, pepper, salt, sesame oil, shredded green onion, coriander, soy sauce, vinegar and chili in the bowl to make a soup splashing ingredients.

The water pot was boiling, and Tang Ming put the first dose of ramen and continued to pull it.

At the height of the sky, Bronn was very eye-opening when he saw this. He never expected that he could do this!

Turning his head and saying to Victor: The Chinese chef who will be summoned tomorrow has the conditions to be able to make this noodles!

Live broadcast room,

Watching the live broadcast with my mobile phone, netizens who had just bought noodles from the supermarket and were ready to cook were speechless: The scum god is not a human being!

Tang Ming's ramen was very thin, and soon, after serving bowls of clear soup ramen, Lao Tie and his friends served the dishes one after another.

After cooking the noodles in your hands,

Tang Ming held a knife in both hands and chopped it up. The remaining ingredients tonight, no matter what meat, were chopped into pieces.

Six large pots of green onion and ginger were added to stir-fry, Tang Ming stir-fry and color one by one, add enough ingredients, add water and stew it.

After Tang Ming sat down, the last wave of cold dishes were served on the table.

The rice noodle meat is not too much, one or two slices per person. When you pick it up, it looks a bit like the rice noodle meat, but it is completely different when you eat it. In addition to the full flavor of the ingredients, there is also a layer of sweet potatoes underneath, which is filled with a unique flavor.

In contrast, the roasted chicken sprinkled with cumin peppers was a bit bleak, and there was too much meat tonight.

But spring rolls wrapped in sweet potato candy mud are very popular.

Wilson and his group had never seen this Chinese dessert. They were crispy and soft under the skin, sweet but not greasy, and had a sweet potato flavor, combined with the delicious soup noodles.

A group of people were all holding their stomachs.

The whole banquet was thirty-two dishes, except for the last roasted chicken, everyone had no leftovers, and they drank the ramen soup clean.

Brother Ruan, the tent on the far right tonight belongs to you!
Chapter completed!