Shokugeki no Imitation Chef

"Sure enough, the smell is more obvious after cutting ..."

"Yes, and just when Liu Pengxing was under the knife, because he saw nothing too fast, but when the people of the" Central Food Organization "dismembered the eel meat, it was obvious that the giant eel had some meat ... Handling difficulty! "

Saying "handling it" means actually getting too old! Just now, the students of the central food authority have almost used a saw ...

"Can it really be made into a delicious dish? Although I heard that the nutritional value of this thing is almost twice that of normal eel, but if ..."

"Okay! Haven't you participated in similar banquets? Most of these" hunting hunt "ingredients are not just a taste of hunting hunt? How delicious do you want to be?"

Some whispering voices have been heard in the banqueting room. Although there may not be many pure cooks among them, the experience of being an old man is very rich. It is obvious that this giant eel is not suitable for making. Ingredients ... At least when there is only one "head", it is not suitable for making ingredients!

There is only one "head", which means that there is no opportunity for the cook to practice, and only the observed nature of this meat can be applied to the recipe with similar ingredients to cook.

That is to test the observation ability and knowledge of the cooks, and at the same time test the innovation ability!

At the same time, it is obvious that the nature of giant eel meat is very different from ordinary eel meat, which also increases the difficulty of cooking ...

The flesh of giant-shaped eel meat is somewhat like a whale steak. Whether it is fried or cooked, it seems to be old and cooked!

Of course, the muscles on the bear's palm are definitely more tested on the teeth than the giant eel and whale steak, but because in the past, there were enough samples for the cook to study, there will naturally be a special way of cooking, but the giant eel There is no way to deal with this inevitable variation.

As one of them said, this kind of "rare ingredients for the protagonist banquet", which is to eat a "hunting strange", may not be as delicious as they usually taste, but it is also good for them to taste the new taste ... …

The little discussion in the banquet room obviously did not affect the two parties in the cooking.

Both parties chose to temporarily refrigerate after cutting off the eel meat they needed, and then began other preparation processes. The auxiliary materials they used were also the focus of everyone's attention.

"Huh? The people at the central food court are dealing with ... avocado?"

"Yes, there are burdock, yam ... this is to make" avocado eel roll "?"

"But‘ avocado eel roll ’does n’t need pinto beans, green peppers, or onions ... are those colored leafy vegetables, kale?”

"In general, the auxiliary materials based on vegetables and edible plant rhizomes and fruits are intended to hedge off the smell of giant eel flesh?"

Everyone talked about the ingredients prepared by Lian Nantaro and others.

At the same time, compared with the central food authority, Liu Pengxing's atmosphere is completely different on one channel ...

On the side of the central gastronomy institution, a dozen people are so busy that they are performing the processes they are responsible for, just like a high-speed pipeline.

On the other hand, there is only one person on Liu Pengxing's side, and he does not seem to be in a hurry at this time, giving people a feeling of "comfortable self-satisfaction". It's more fluid, and it doesn't do extra things, so it seems easy ...

"It seems that both sides are very skilled?"

"Well, although this is the first time they have faced this kind of ingredients, they should apply their own recipes and improve them ..."

"However, there are new cooking equipment on both sides, but I don't know what it is used for."

At this time, it was naturally found that no matter whether it was a person in the central gourmet organ or Liu Pengxing, there were large equipment in the cooking station area!

"Look, I have studied these things a while ago ... Well, it seems that the Central Gourmet Department is the" Molecular Mousse Frother ", and Liu Pengxing is the" Colloidal Separation and Condensation Machine "."

"Colloidal composition? Is it something like collagen?"

"Speaking of what Liu Pengxing used, it was really a soup-like dish ... and eight kinds of soups were prepared?"

"'Sure enough again'? Is he good at stock soup?"

"Yes, at the" Hokkaido Seafood Noodle Competition ", his seafood buns used dried seafood and broth from the seafood broth as the filling juice ... There should be eight kinds if you remember correctly!"

"Are you going to make the meat of the 'giant eel' buns?"

"It shouldn't be, he didn't see flour in his accessories ..."

Just as everyone was guessing, the two sides finally took out the eel. Among them, the "central gastronomy institution" side was mostly blocky eel meat, and Liu Pengxing divided it into long strips.

On the central food court side, all the eels were first placed in front of Kumai Fandao ...

Well, the focus of everyone's discussion at this time is, is this product really a student? Is it true that the "Central Food Authority" is oriented towards 0 people?

Hiroi wanted to come up with their identity certificates to prove that although Kui Jing Fandao was in a hurry, he was really only 17 years old!

It seems that the brutal facial features of Xiongjing Fandao, but the skill of the sword is not wide open, but it is not as delicate and delicate as the contrast of Mei Zuo Peng ...

If you have to say something special, it is ... standard!

Following the standard of illustrations in Buddhist textbooks, the cooks of the "central gastronomy organs" obviously used kung fu in the basic skills they need to use, especially these young students.

It is estimated that Liu Pengxing is mainly because these young students are all cultivated by hand-cutting thistle, and among other adult cooks, they should all count on taking advantage of the art ...

I saw a piece of eel meat, which quickly became a piece of thin and moderate eel slices, and on the other side Lian Nantaro was already heating a simulated rock table with a heating plate, and there was a temperature measuring instrument next to it.

"Huh? Is this going to be made like a burnt eel?"

"But the sauce that the female student over there is serving is a little bit worrying ..."

"So is that girl laughing at anyone? Why are you always laughing?"

"No, according to my observation, it's just that her eyes are awkward ..."

That ’s right, it ’s Liang Jingyaai who is in charge of the sauce used for the kayaki.

Pork roast refers to a cooking method in the island country where the fish is broken from the back and the bones are removed after the fish is grilled with sauce.

Among them, "roasting" can be either charcoal grilling, iron plate grilling, or frying at home ... Naturally, rock grilling can also be used like this.

Pork roast is actually very common when cooking eel, but "giant eel" is obviously not suitable for ordinary Pork roasting techniques. If it is just to break the back and unfold the fish ... The thick fish in the bucket is divided into two halves. May be cooked!

So Kumai Fandao first sliced ​​these eel pieces.

Liu Pengxing is different. First, strip the eel flesh with small arms, then on the side of the peeled eel flesh, cut a two-thirds deep cut at a distance of about **** wide to make one The piece of eel meat is still continuous, but it will also be segmented at that time.

At this time, a device for separating and solidifying the colloid was also used. I saw a piece of light yellow edible colloid block, which was taken out by Liu Pengxing ...

"Huh? What is this? Artificial ingredients?" Someone wondered.

While watching the rise of Liu Pengxing, he answered at this time: "It should be a condensed block of collagen and some plant fiber ingredients, which is made of boneless pig trotters and some vanilla crush ..."

"But it should be a person in the central gastronomy department, with more advantages ... Not only is there a large number of people, but they are standing behind them, but the shredded thistle! Although ten years have passed, the name is still unforgettable. If he and the Food Demon King did not fall out, I am afraid Yuanyue will be stronger now? "

"It's impossible. Their ideas are completely different. How can they cooperate? If he is still far away in this decade, it will only make the internal consumption more serious!"

"Indeed, as soon as the shiitake cut thistle came back, it was difficult for the" Gourmet Demon King "..."

"In my opinion, Xian Zuoweimen doesn't have the confidence that he can compare with Yaqi cut thistle, otherwise why did he guilty drive him away? Wouldn't it be that the directors would be attracted by Yaqi cut thistle, and then threaten him? Otherwise? Even if there is a conflict of ideas, the competition is not good? Yaqi cut thistle has the surname 'Zhi cut'! Besides, it is still in the picture ... "

"Cough, well, Murasawa, we didn't understand that thing ten years ago ... Mr. Yue Yue, you seem to be very optimistic about Liu Pengxing and have been paying attention to him?"

Someone digressed and apparently realized that ~ www.NovelMTL.com ~ Erina was in the banquet hall, and rumored to be at odds with her father!

"Yeah, it ’s worth looking forward to… The guys in this cuisine, you probably are more optimistic about the central food authority? But I think that some things in the cuisine ca n’t be explained by theory or experience, nor are they Someone can replace some of the more important things with guidance! "Rising Yue said.

Obviously, many people think that the rise of Yue is too idealistic. After all, this kind of cuisine with strange ingredients is obviously more beneficial to the central food authority, because everyone knows who is behind them ...

Liu Pengxing was not affected by the outside world at this time, and was quickly cutting the colloid into pieces. In the cut of the stripe eel meat, a piece was put in each cut.

After that, the white mud-like substance was taken out from the equipment, and a layer was brushed in an iron pan with an arc bottom.

Rising Yue continued to explain: "That's the fat layer of colloids on ordinary eels ..."

Afterwards, Liu Pengxing did not mean to directly heat the iron pan, but put a piece of eel meat, with the collagen slices facing up, in the iron pan, and then put the whole iron pan in the steamer ... To be continued.)