The Cheat Emperor of the Culinary World

The subsequent cooking process made Luo Rang lose any desire to take over the stove!

Because it seemed like Fu Yu had a perfectly calculated workflow while working.

Each time, three dishes were in progress simultaneously, with every step flawlessly connected.

If Luo Rang had thought about vying to take charge before, now that thought was completely dispelled.

He clearly understood that the young chef in front of him had very impressive skills.

Even during cooking, certain details consistently caught him off guard.

There were also operations he never thought of, leaving him amazed and inspired.

But what left Luo Rang utterly incredulous was Fu Yu’s extraordinarily skillful and seasoned cooking technique!

Not only could Luo Rang find no faults or issues, but the standard and elegance of Fu Yu’s technique was like textbook demonstrations, one after another.

Isn’t it natural to be seasoned?

With the experience honed from teaching practical courses, skills gleaned from Zhao Meng and Yao Shi, along with outstanding control over cooking heat, even the kitchen tools possessed high-level attributes!

With so many advantages, it’s hard for Fu Yu not to be skillful.

Nevertheless, Luo Rang could attribute this skillfulness to high talent, diligence, and hard work, as kitchen work always honed skills through experience.

However...

He was intrigued by another matter!

How did this young chef develop such precise control over cooking heat?

And his flexibility with the use of kitchen knives piqued Luo Rang’s curiosity even more!

Mastering heat control is an extremely challenging task.

It requires assessment of ingredients to determine the heat level.

As for the kitchen knife, due to its weight, it is usually used when slicing or chopping.

For fine detailing and decorations, a specialized knife would be more suitable and convenient.

After all, a kitchen knife isn’t flexible enough.

However, Fu Yu used the kitchen knife with precision and agility, exceeding that of a specialized knife.

How strong and controlled must one’s hand be to achieve that?

Luo Rang couldn’t help but carefully observe Fu Yu’s actions while he worked.

Fu Yu paid no attention to Luo Rang’s movements.

He was busy preparing Qianlima’s signature dish, minced sea cucumber.

He cut open the fresh sea cucumber’s belly and removed its insides.

Then, he clipped off the mouthpiece and cleaned the sea cucumber thoroughly.

He placed the prepared sea cucumber in boiling water for 5 minutes, then rinsed it clean again.

Next, he put it into a pressure cooker filled with sea cucumber broth for a 20-minute pressurization.

Taking advantage of this time, Fu Yu swiftly prepared the classic sweet and sour pork and the old-style cucumber flower fried bird shellfish.

With both dishes plated, the sea cucumber was also ready.

Fu Yu removed the sea cucumber and placed it onto a plate.

He mixed lean and fatty mince with salt, essence powder, cooking wine, and wet starch, blending it thoroughly.

Blanched broccoli in oil and salt water was arranged decoratively on the plate.

A spoonful of cooked rice was molded into a cylindrical shape and also placed onto the plate.

Three fresh goji berries adorned the cooked rice.

A small amount of salad oil was added to a pan.

He sautéed shallot mince for aroma, then removed the shallot completely.

He added the seasoned minced meat to the pan, stirring until fragrant, then poured in some sea cucumber soup.

With thick soy sauce, white sugar, and essence powder for seasoning.

He cooked the sea cucumber until the sauce was nearly reduced, then added a thin starch glaze.

Finally, he adjusted the color with dark soy sauce and did the plating.

In the blink of an eye, Fu Yu finished three more dishes!

Luo Rang couldn’t help but exclaim in his heart!

Remarkable!

After all, today’s dishes, whether in terms of difficulty or the intricate detailing process, were all a tremendous test of the chef’s cooking skills.

Without solid culinary skills, it’s impossible to handle them so quickly and perfectly.

And this young chef meticulously handled every detail in the cooking process without wasting a single second.

Particularly when making the pan-fried red perch, Fu Yu’s precise control over the cooking heat made Luo Rang want to applaud him.

Yang Zhifang was completely clueless about the matters of the kitchen.

He followed along, watching Luo Rang standing aside unable to intervene.

And he saw Fu Yu quickly cooking one dish after another.

The weight of his worries suddenly lifted.