The two chefs have just entered the cooking state.

The notary people in the referee seat were chatting in a mess.

"If we had known that the cooking competition would attract so many people, we should have added tickets at the door and we would definitely make a big profit. Thinking about it this way, it seems to be very interesting. If I could commercialize this competition..."

The first one to speak was Ms. Nelson, the president of the local businessmen association.

What she said is very consistent with her status.

"No matter what you see, I want to make some money from it. If you keep this, you will be hung sooner or later." Mr. Aris, a former A-level adventurer, responded.

He has a good relationship with Ms. Nelson, and the two have been bad friends for many years.

"Tsk, shut up. What do you know about the adventurer who retires early after being shot with an arrow in his knee?" Nelson replied.

Finally, Mr. Williams came out to smooth things over and changed the topic:

"Uh... I want to say that this unique cooking competition is really interesting. It exposes the cooking venue to the audience and our notary public, and even adds some ornamentality to the cooking process. I think it is worth recording and publishing it to the journal."

However, his dissuasion did not play any obvious role...

Aris and Nelson are still one by one, one by one, and they are always happy with each other.

Grando, the chef of the [Twilight] restaurant with a wide heart and a fat body, shook his head and sighed bitterly.

The notary was talking very enthusiastically, and the chefs in the two cooking areas were busy.

Veletta was reluctant to admire the perfect quality lamb chop for a while, and only then did she pick it up and start dealing with it with an almost pious expression.

Dorn next to him secretly glanced at the chef lady opposite him.

To be honest, after seeing the black goat meat, Dorn has been very satisfied with his reaction until now.

A chef who can easily distinguish the quality of ingredients and fully care about high-quality ingredients will never go bad.

So, this black-skinned chef is really good.

It is worthy of being the first choice to poach.

The barbecue restaurant under the Wish Restaurant sincerely invites you to join!

...

Veletta continues to operate.

Born from a barbecue family, she is very good at baking meat.

The dish of fried roast meat that Dorne had agreed to have eaten was not her full strength.

First remove the fascia between the ribs of the sheep, so that one section of the rib is completely exposed.

This is a common method for the upper class to deal with animal meat steak in the Dona Empire.

First, it is for the sake of beauty and beauty, and second, it is for convenience and then divided between the ribs.

Wipe the blood from the lamb chops and turn it over.

You can see that there is a light layer of fat on the outside of the lamb chop.

Veletta chose to keep this part of the fat intact.

Because this layer of oil is the main source of the flavor of lamb chops, and the oil distribution of black goat meat is a golden ratio. The fat meat near the thick end of the ribs is thin, while the part near the tail with less meat is relatively thick.

In this way, during the roasting process, there is a layer of fat protection in the parts with less meat, so it is not easy to dry and burn.

Thanks to the monster black goat!

It really grew into a very good bakery!

Veretta sprinkled a layer of salt on both sides of the lamb chops, sprinkled with a little black pepper, and then let it sit for a while, so that the salt and salty taste could fully penetrate into the texture of the lamb.

Afterwards, she began to prepare another important ingredient.

Tonight's cooking competition, lamb chops are well-deserved C position, and Veretta also found a sub-coffee with a very good taste.

Vanilla sauce.

In Veletta's cooking experience, lamb and herbs are a good match, and all kinds of herbs can be matched.

And the dish she is going to make tonight is herb grilled lamb chops.

Prepare rosemary, thyme, basil, parsley, and mint.

These herbs were just picked in the morning, and when they were delivered to the kitchen, they were still fresh after being properly preserved.

Pick the greenest leaves from the herbs and chop and mix.

In Veletta's cooking experience, there is no fixed proportion of herb sauce. Which one is placed more and which one is placed less depends on personal preference.

But this process is also of particular importance.

For example, you can add a little more basil and mint because they taste relatively fresh.

The thyme taste is rich and long, so don’t add too much. Take out two pieces and pull off the small leaves on it and add them.

There is also rosemary. The amount of this herb should be restrained because it tastes a bit irritating and aggressive, and it is easy to overturn the crowd.

Cut a few more cloves of garlic and add a shallot. They will mix in and add a stronger sweet aroma to the mutton.

Add a few dried green kernels and add a layer of nutty flavor to the sauce.

Add some crumble cheese to provide some salty umami flavor similar to seafood.

Pour in bread crumbs.

Because most of the sauce is herbs and has a high moisture content. If you apply it on the lamb in this way, it will not easily form a crispy shell. At this time, dry bread crumbs are needed to balance the thin consistency of the herb sauce.

All the sauce essentials were ready, and Vireta poured in a little more olive oil.

After that, thoroughly grind and mix and stir.

This process is a little cumbersome.

If she could have the [Ruyi] that turned into a mixer, she would save a lot of effort.

Unfortunately, she didn't.

The grinded and mixed vanilla puree consistency is about the same as the ice cream on the sundae, and all the crushed vanilla powder is well mixed into the sauce.

The mission is done.

After the herb sauce is prepared, take the salted lamb steaks on the side again.

Spread a layer of yellow mustard sauce on top.

This sauce commonly found in the Dona fine restaurant has a little spicy and sour taste, and a faint wine aroma, which can neutralize the greasy feeling of meat.

Therefore, it is often used for barbecue.

There is another intention to use this sauce for Viletta brushing as a binder.

The thick yellow mustard sauce can well bond the lamb chops to the freshly prepared herb sauce, making it easier to bake a crispy case.

The lamb chops with yellow mayonnaise are covered with a whole piece of yellow with appetite, and the color is pink and tender, which looks very good in the preliminary quality.

Then use a spatula to apply thick vanilla sauce.

The lamb chops were applied with sauce on the baking tray, and Vireta brought it into the kitchen.

With the productivity of the other world of Miracle Land, the oven is fixed, big and bulky, and it is impossible to move it into the hall.

The baking process still has to be put in the kitchen.

After the lamb chops were put into the oven, all you had to do was wait.

But with so many people watching outside, Veletta didn't want to wait in the kitchen.
Chapter completed!