Under the influence of high heat, the unique aroma of ginger and garlic quickly filled the air.
About seven or eight seconds later, Lin Chen picked up another metal basin, which contained marinated beef slices.
Seeing the meat slices, Nagishiro Sho's expression froze.
He tried to recall in his mind the marination process, techniques, and seasonings for these beef slices, but was alarmed to find that he couldn't differentiate it from the marination methods of other meats at all.
Some had water and starch, some had water, starch, and oil, some added eggs, some even added various seasonings. Overall, they seemed similar, yet the details were quite different.
At this moment, he couldn't help but wonder, did Lin Chen prepare all the ingredients beforehand for cooking convenience, or to prevent him from learning by stealing techniques?
With so many differently processed meats placed together, can one really distinguish which basin is for which dish?
