Reincarnating to Become a Japanese Chef God

The outcome is indeed difficult to judge.

Three kitchen counters, three chefs, each chef is attentive, ignores the whispers of the outside world, and is completely immersed in his own cooking world.

"Hey..."

At this time, a strong ocean scent came to the nose.

Everyone's eyes were immediately attracted by Shinji Takei.

Takei is frying lobster meat in a frying pan.

I don’t know how Takei operates. The shrimp shells of the Beer Lobster remain almost intact, but the shrimp meat has been taken out. There are three thicker pieces of meat. The remaining small pieces of meat are placed on a plate in the corner and discarded. No need to.

The blanched lobster shells are undoubtedly beautiful golden yellow, which makes you appetite in the past.

In the same way, the blanched asparagus was placed on another small plate, and the asparagus was hot. These asparagus will be used to lay the plate and serve as a decoration for the plate.

The olive oil in the pan is already boiling.

Taking the glassware with the white'crisp prize' inside, Shinji Takei looked serious and took every process extremely seriously. His pious eyes seemed to be an artist who was carving a masterpiece of his life.

Three pieces of lobster meat are covered with white slurry.

Then, without tools, use both hands to grab the head and tail, and put three pieces of lobster meat in the pan.

Suddenly the umami is pouring out!

With a light sniff, Ji Xingliao's little friend was intoxicated.

It is one thing to watch the live broadcast and to watch the recording, but it is another thing to smell the smell on the spot.

The scent made them uncontrollably immersed in it. It was just the taste, which made them soft, and a magnificent picture of the deep sea was slowly opened before their eyes. The whole person seemed to be surrounded by the ocean.

"This is the fantasy food from the ocean..."

Xingping Chuangzhen clenched his fists, his eyes showed excitement, and couldn't help thinking: "If there is a beer lobster in front of me, what should I do?"

Unknown, unfamiliar, and dreamy ingredients are more attractive to chefs than gold and silver mountains.

From the beginning of school, Xia Yu and Si Yingshi confronted the'White Haired Sindrera Beef', and then to the current'Beer Lobster'. Unconsciously, Xia Yu accumulated battle experience and cooking experience while at the same time, Xingping created true This halberd-eater pig's feet, and a large group of friends, are also accumulating experience and growing up quietly.

Their vision has gone beyond ordinary Yuan Yue to give birth to too many a year.

Not only Fortunately, Hirata Soma, but also Tian Suohui, Ryoko Sakura, Maki Morita, etc., including the out-of-character Yuuhime Yoshino, also calmed down, their eyes shining with wisdom.

Ordinary ingredients can no longer satisfy these young and energetic chefs!

"Yuanyue's students are of very high quality!"

The kitchen was suddenly quiet and weirdly, Masi glanced over the thinking Isshiki Hui, Kobayashi Gentiana and Nakiri Erina, and then looked at the people in Ji Xing Liao, secretly surprised.

Don't forget, aside from the identity of the'Gourmet Club', he is a genuine Orlando vice principal.

At this moment, an emotion called jealousy is growing in the heart of Maas.

Perhaps this year's Academy Tournament, Yuanyue won the championship.

...

ten minutes later.

Shinji Takei poured the sauce made with garlic, onion and light cream on the lobster meat on the plate.

Finally, sprinkle crushed red pepper.

"Ding!"

He patted the passing bell placed aside, and finally smiled at the eyes of everyone.

"My cooking is done!"

With that, he took off his apron.

Ok?

Takei took the lead to look at Hase Ichiro who did the last.

Hase Ichiro stood on the kitchen counter, smiling, the plates in front of him were filled with unfried green vegetables, and the oil pan in front of him was already boiling.

The oil temperature of tempura fried ingredients is generally between 160-190 degrees Celsius. If it is higher than 210 degrees Celsius, the oil is prone to change, smoke, and produce various harmful substances. Therefore, controlling the oil temperature is important for studying tempura For the chef of Luo cooking, it is a must learn.

Before everyone asked, Hase Ichiro smiled and said:

"Tempura, you still have to deep-fried and eaten."

"Generally speaking, the best consumption time is within 30 seconds of being out of the pan."

Simply put, eat it while it's hot.

Everyone understood.

"Then, Mr. Hase, what is this?" Kobayashi swallowed, and pointed to the boiling pot on the other stove.

In the pot, there are apple slices and orange slices.

At the same time, as the fire heats up, a scent of spices lingers.

"Huh? Cloves, bay leaves, cardamom powder..."

Elizabeth next to Mas, raised her eyebrows, sniffed the aroma, and said: "There is also a natural and refreshing sour taste. Is it dried cranberry?"

"Wait, cinnamon! Cinnamon sticks!"

This beautiful western white woman distinguished all the spices in the pot at once.

Look again at the dark red liquid in the pot.

"Wine?"

Nagiri Erina muttered, "Boiled red wine?"

"Yes, it's just boiled red wine." Maas replied, and cast a surprised look at Hase Ichiro.

It sounds incredible.

According to the public perception, it seems that shochu and sake can be boiled and drunk hot, but in fact, red wine can also be boiled warm, but red wine needs to be boiled with some things to make it more flavorful.

"Unexpectedly, Mr. Hase, who is good at brewing and cooking, also mastered Western-style warm wine cooking!"

Masdao: "It is said that the ancient Greeks first invented mulled wine. At that time, the Greeks advocated thrift and did not waste food. When they saw the endless red wine on the table, they tried to add spices and boil it!"

"Then, in Roman times, the Romans inherited and improved the method of mulled wine, adding honey, pepper, bay leaves and even saffron to cook, making the mulled wine more flavorful!"

Everyone was stunned.

It turned out to be an ancient way of cooking.

The stove's fire is very small, so it is appropriate to heat the wine with a small fire, otherwise the alcohol will evaporate when it boils.

This process takes about 20 minutes.

As a result, a group of people including Takei and Hase all looked at Xia Yu's kitchen counter.

Uh?

Looking at each other.

Xia Yu didn't cut the sashimi by hand. Instead, holding a bright silver knife, he portrayed the two-meter-square ice lump that was carried on the kitchen counter for unknown time.

"Hey!"

"Hey!"

The carving knife slashed across the ice surface, and the shiny silver blade, as if piercing through white paper, slipped silently into the ice.

In the harsh voice, Xia Yu worked intently.

Such a high-strength carving is actually quite laborious. This piece of ice is twice as big as the one in the exchange class last time. This also means that he has more control over the carving of the ice sculpture. You can try to carve more Great works.

What should I do?

According to the original recipe in my brain, the requirements for ice sculptures are not high, or that ice sculptures are only marginal things and have no significant impact on the quality of a dish.

However, the ice sculpture here is completely different in Xia Yu.

How rustic the carved hills are, without any technical content. If you have time and skills, Xia Yu will not be able to pass the psychological barrier if he does not pursue perfection.

The words of carving a dragon seem to be repeated, and Xia Yu would be bored with carving himself.

So what Xia Yu is carving is a brand new ice sculpture.

Just follow the image in your mind, stroke by stroke, and sculpt it carefully.

"Why do you need ice sculptures for sashimi?"

"Ice cubes can indeed lock the umami flavor of the fish fillets, yes, but the focus is on carving, isn't it wrong?"

When everyone was puzzled, Xia Yu suddenly retracted his sword, and slowly stretched out his palm, gently patting it on the ice.

Click.

In an instant, there was a big avalanche, and the ice smashed off.

On the kitchen counter, a kind of creature showed its charm, which made everyone present bewildered.(To be continued.)

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