"By the way, this can't be considered a roast suckling pig, right?" Wen Ming looked at the piglets of more than 20 catties and complained directly.

"Roast pigs at different stages also have different flavors!" Wang Yong smiled, of course he knew that this could not be regarded as a roast suckling pig, and he had not seen twenty catties before, and it could still be called a suckling pig.

However, this kind of piglets that have just left the stage of suckling pig and entered the growth period also have a different flavor. The meat is actually still very tender, and the key is that the fat starts to increase. The people of Wanshiwu, in order to make it fatter and bigger, are obviously also taking care of it.

"It's true!" Wen Ming looked at the roast pig and nodded.

It is not so simple to put it on the shelf, you also need to blanch the skin with 70°C hot water in the early stage to drizzle until the skin is hard, and then dry the surface moisture, and after this step, you can evenly coat a layer of crispy syrup.

The prepared crispy syrup is evenly spread on the skin of the roast pig, and the pig should be hung in a ventilated place to dry the skin, otherwise, the finished product will appear "flower face" phenomenon.

It was more than an hour before it could start to be baked, and Wang Yong shouted into the distance: "Is the grill ready?!" ”

"It's ready...... Ahem......" Guo Jia, who was in charge of preparing the grill, replied, obviously she was choked by the charcoal fire, so she coughed a little bit.

"Okay, help, put it on the shelf!" Wang Yong shouted, of course, not to her, but to a few cooks next to him.

Several people work together to put the roast pig on the grill and rotate it slowly so that every place can be evenly heated. This part requires a lot of the chef's eyesight, and Wang Yong personally controls it, just instructing Wen Ming and Guo Jia to brush the oil when necessary.

Changing the shaping method of later generations, it is to directly expose the inside of the abdomen, so it is necessary to start from the chest and abdomen, bake for 20 minutes, and then turn around and slowly roast. However, the most suitable method used by Wang Yong is this method of rotating and roasting.

One place cannot be baked repeatedly, otherwise the taste will be different from other places, and to be evenly heated, the chef needs to control the ingredients, and the eyes are also very important, which also means that there is a great demand for concentration.

Some people can only become a teacher after studying for three years, of course, the learning time can be slightly shortened by changing the rapid baking method of later generations.

"Wow, the smell of this grease is unbearable!" Wen Ming twitched his nose, just this fragrance, he felt like he was about to drool.

"It's so pleasant...... The charcoal grill feels really good! Guo Jia also enjoyed the fragrance.

Wang Yong couldn't talk to them, he had changed his previous high concentration, maybe he could still use two things, but now he couldn't slack off at all, so as not to have problems in the baking process.

"More focused, more focused!" He had to be more strict with himself and focus on cooking. The ultimate goal of cooking is to make the most delicious food.

He is also a foodie himself, he likes to taste food, and he can't eat high-end food, mainly because he has no money. Ordinary food, eat and eat and eat like that. Then one day in high school, he woke up: if you are tired of what others are doing, then do it yourself! Sure enough, the evolution of foodies may not be foodies, but also chefs!

This has a lot to do with the living environment of foodies, as well as talent. Wang Yong's family did not allow him to come into contact with high-end ingredients, and even foods such as roast suckling pig may not have the opportunity to eat.

So he told his family that he wanted to be a chef, and naturally, his family objected.

In the end, he had a big quarrel, ran away from home by himself, and then rented a house and started a food live broadcast. In the early stage, I have to do odd jobs to maintain expenses. Later, it slowly broke even, and it stabilized.

Without the support of his family, he didn't even go to school to study, and he was completely groping for himself based on the video teaching materials. The initial cooking was terrible, another toast and even a puff of black smoke came out, which alarmed the landlord and thought it was a fire.

It is conceivable that he has come to this point, not because of any talent, but because of the accumulation of things from scratch. From difficult to swallow, to acceptable to the mouth, and finally to infinite exploration and development of taste.

"More focused, more focused!" Wang Yong knew that after he crossed over, he was a little floating. In the end, many dishes have not appeared in this era, so with the dishes mastered and the experience of later generations, these ancient people have been amazed again and again.

It is not until now that the craft has slipped that I pay more attention to the cultivation of basic skills, and at the same time spur myself to continue to work hard. There is no shortage of geniuses in this world, and after Kwong Chu learned new cooking skills, he began to explore them on his own, but what about other senior chefs? What about the Grand Chefs? If you can't keep up with the pace of the mainstream, then you will eventually become the loser who is eliminated!

"Almost!" Until the roast suckling pig turned orange and the fragrance came to the nose, Wang Yong immediately announced that it was off the shelves. The assistant chef next to him immediately stepped forward and put the roast suckling pig on a plate.

Of course, ordinary dishes can't be loaded, with a large wooden tray to hold, more than 20 catties of roast pig, after removing the iron wire, spread on it, the visual effect is really good, look at the appetite.

"The cooking method is completely different from the traditional roast pig, especially the part where the syrup is brushed!" Wen Ming exclaimed that the traditional roast suckling pig is definitely not so cumbersome, it is really brushed with oil, sauced, and served directly after roasting.

"For food, the long-term goal of mankind is itself 'how to taste better, how to make it tastier'!" Wang Yong felt that this hard work was nothing, and everything was for the sake of making the food more delicious.

Gastronomy is called gourmet precisely because of this delicate processing, which distinguishes it from food that is prepared just to fill the stomach. Only when you have all the color, flavor and shape can you be considered a delicacy!

"Chef-sama...... What is the taste of roast pig roasted like this......" Even if Guo Jia is a chef, she has even participated in roasting pigs herself, but at this moment, she can't make up the taste of this roast pig.

"Don't you know if you eat it?" Wang Yong smiled, "Prepare meals, and matching vegetables!" Ready to eat! ”

"Okay!" The two couldn't wait to respond, and immediately went to get ready.

"Wow, it smells so good! This is the taste of roast suckling pig, which is completely different from the impression inside! Wait, this size can't be considered a roast suckling pig, right?! Cao Ren and others also arrived one after another, and when they saw the two roast pigs on the table, they immediately shouted.

"I didn't expect these little piglets to grow so fast, only ......about three months old," Wang Yong said he was innocent, and he had never raised pigs before the crossing. As for the time when he raised pigs, because the nutrition was a little unable to keep up, the development of the first two pigs was not as fast as this batch.

"What's the deal with this scent? Suddenly I want to eat it! Xun Yu ...... Already drooling, starry eyes, apparently foraging.

"I'll divide it now, wait a minute!" Wang Yong shook his head, picked up a plate, and then slashed with a kitchen knife, dividing the whole roast pig into one by one, and serving it to everyone one after another.

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