Chapter 205: Showing off your cooking skills (multiple pictures, transitional plot)

The housekeeper took several servants with him to the fresh food market to fight.

They selected several carts of ingredients, checked out without stopping, and rushed back to Cheng Zhai.

Hearing that the housekeeper was back, Cheng Ling stood up and rolled up her sleeves, "Little sister, don't go to the kitchen today. Rest more. I'm waiting for you to show off your skills today."

Cheng Ling only used 70% of his cooking skills last time because he was afraid of scaring his family.

This time, she decided to go all out and use 100% of her abilities.

...Since she is determined to take revenge, she must have the awareness that the fish will die and the net will be broken, and she may lose her life.

Before taking revenge, she must completely separate herself from the Cheng family.

Such a lovely family, she wanted to protect them well.

Therefore, taking advantage of the opportunity now, she wanted to satisfy them as much as possible, which could be regarded as giving herself a little comfort.

Cheng Ling came to the kitchen, squatted and looked at the food on the kitchen floor, and carefully checked every ingredient bought by the butler, M6 beef, romaine lettuce, tofu, pigeon, eggplant, lamb ribs, pork ribs, sea bass, lemon, and large prawns. …

Based on these ingredients, Cheng Ling quickly constructed a recipe in his mind.

This time, let’s cook a feast for the family in Michelin style.

"Uncle Li," Cheng Ling stood up, clapped his hands, and said to the butler who was waiting on one side with his hands down, "please invite the chefs in our house to come over. I need help."

"Also, tell my parents that the cooking will be slow today. If they are hungry, they should eat a little first. And Uncle Li, please rest your stomach as well. Going out to buy ingredients also consumes a lot of energy. Come with us for dinner. eat."

yeah!

You can eat the delicious food cooked by the eldest lady again!

After eating it last time, my mouth felt bland for several days and everything I ate tasted tasteless.

Uncle Li happily took the order and went out.

Although everyone was hungry, no one was stupid enough to eat something to satisfy their hunger.

They must leave enough stomach space to fill them with delicious food!

At first, several chefs felt that the eldest lady was joking.

However, as soon as the expert takes action, he will know whether it is there or not.

With Cheng Ling deliberately showing off her skills, her Wensi tofu was cut quickly, finely and densely. The moment the tofu shreds as thin as hair spread out in the water, the chefs almost knelt down to worship her.

Of course, whatever Cheng Ling said later, they immediately followed it without any doubt.

Even with the help of several chefs, the meal took three hours to prepare.

Appetizers include honey-glazed sweet potatoes, citrus mussel balls, mint beef wrap with romaine lettuce;

Soup: Pigeon Wensi Tofu Soup.

The main dishes are abalone with stir-fried peppers, tender grilled black goat ribs, lemongrass boneless fish skewers, Jimbaran-style grilled prawns, M6 wasabi juicy beef belly, barbecued cod, and cheese eggplant tart;

After-dinner snacks: foie gras puff pastry, jasmine tea puff pastry box, bayberry cheese pudding.

By the time she finished cooking all the dishes, it was already dark and the Cheng family's stomachs were all deflated.

Cheng Ling sat down.

The chef served the dishes one by one according to the order given by Cheng Ling.

The first appetizer is honey-glazed sweet potato, which is sweet but not greasy and activates the taste buds. Crystal clear peeled sweet potatoes, drizzled with osmanthus honey, your lips and teeth will feel extremely silky.

Cheng Xiaomei finished her share of honey-glazed sweet potatoes in two or two bites. Later, the chef brought out mint beef wraps with romaine lettuce. She added a roll of beef and put it in her mouth with a slurp——

The beef is tender and tender, with just the right amount of lemon juice, black pepper to enhance the flavor, and refreshing lettuce. It's so delicious that you almost swallow it on your tongue.

"Sister! You are so awesome! I almost suspect that you were overtaken by some Michelin chef!" Cheng Xiaomei was full of praise.

Cheng Ling laughed twice.

Mother Cheng patted Little Sister Cheng on the shoulder: "If you keep talking nonsense, you won't have anything to eat."

Father Cheng, Brother Cheng and the housekeeper all stared at the delicious food on their plates and ate like wolves and tigers.

Cheng Xiaomei protested: "Hey! My sister made this specially for me, a sick patient! Do you talk about martial ethics?"

After the appetizers are finished, it’s time to serve the soup.

Wensi pigeon tofu soup uses a pressure cooker to concentrate all the essence of pigeon meat into the pot. The soup is delicious and the tofu shreds are long and distinct, melting in your mouth.

Then came several main courses.

It can be said that it is amazing!

The barbecued cod is made from the best cod segments, and a rich sauce is used to balance out the freshness and greasiness of the cod. The skin is crispy and the meat is so tender that you can't bear to swallow it.

Tender roasted black goat ribs, roasted brown-red lamb ribs, paired with black slate, served with cumin, chili powder, and five-spice powder, grab the bones with your hands, don't be polite, just eat the meat.

Lemongrass boneless fish skewers, fish and chicken are interspersed on lemongrass, and a little Southeast Asian-style sweet and sour sauce is added to enhance the taste and eliminate greasiness.

M6 wasabi juicy beef belly, this dish is the best. M6 beef is characterized by juiciness, and cooking it is a special test for the chef's skills. If the heat is too high, the meat juice will be lost, and the meat on the surface will become old and tough. If the heat is too low, the meat in the heart will be undercooked, and there will be too much fat left in the white meat. It will also feel greasy.

Cheng Ling uses an iron plate to grill beef pork belly. The heat is just right. One minute more will make it cooked, and one point less will make it raw. It just locks in the juice and tastes tender. The outside is smeared with hand-ground wasabi, and the taste levels are rich. The beef and horseradish flavors complement each other;

The cheese eggplant tower looks quite ordinary, but it tastes amazing. Nuts and yogurt sauce are added to the roasted eggplant to form a unique flavor. When you eat it, you can taste the aroma of eggplant, dried fruits and cheese, but it doesn't feel abrupt. It is refreshing and appetizing.

After the main course is finished, everyone's belly is round.

Dessert is to fill the last bit of space in the stomach.

The best is the bayberry cheese pudding, which is small and very cute. When you put it in your mouth, you can fully feel the unique sweet and sour of bayberry. When you swallow it, the mouth is filled with a faint bayberry aroma, which is long-lasting.