Reincarnating to Become a Japanese Chef God

In the camera, Xia Yu is walking in the food storehouse of'Baiyulou'.

Thinking left and right, there was no inspiration, so Xia Yu simply made a request to the ceremony and moved to the food warehouse. Of course, the staff and the shooting team came together.

Holding the idea that she might be inspired by the ingredients, Xia Yu walked around like a horse and watched the flowers, stopping and stopping from time to time in front of the ingredients basket, staring at the ingredients in front of her, deducing and conceiving recipes in her mind.

He has reasons to be cautious.

Although the main credit for the birth of the "Meat in the Center of the Earth" dragon-level classic recipe lies in his own whimsy and summary of his past barbecue experience, the help of "Ju Xia Sauce" and fantasy ingredients is indispensable.

Especially the "Ju Xia Jiang", after successfully controlled and used, it became the very core link of lava explosion in "The Flesh in the Center of the Earth".

And now.

The main ingredient is'mountain carp', and other ingredients should also be selected from this cold storage, which means that many additional items will be deleted later in his dragon-level recipe, and the most simple appearance of the recipe will be retained.

What is simplicity?

The ingredients are average.

Then, how to embellish these ingredients into the material of the dragon-level recipe depends on the chef's skill.

"Old Ghost Zhu Ji is studying Ayu's skills."

On the second floor, the old man Xia Qing snorted, obviously unhappy with Zhu Ji's arrangement, why did he choose the "Kirinzi" naming ceremony.This is simply embarrassing young people.

Lan Fengxian saw Xia Qing’s worry, and said with a smile: “It’s the exquisite skills, but the starting point is not malicious. After all, this is the choice of the prince. I think the leader is to eliminate his food tyrants and let him completely Show the foundation of Shiyi."

Li Wannian also nodded, hesitated, and said:

"I think that the carp dishes presented by Chef Xia on the spot, even if they are not the height of the dragon, the leader will not easily vote against him. This is more of a purpose of beating and sharpening. Right."

At this time, on the broadcast screen, Xia Yu stopped suddenly, lowered from the food basket, picked up a heavy pineapple, and held it in her hand.

Upon seeing this, Xia Qing, Lan Fengxian, and Li Wannian all said.

pineapple?

This is of course the main ingredient in the'sour' flavor.

Moreover, unlike before, this time Xia Yu picked up the pineapple and didn't put it down, turned around and went straight to the basket with big red tomatoes, carefully selecting the ingredients.

"sour and sweet!"

"Is it sweet and sour carp?"

When Xia Yu's recipe first saw its outline.

Partial hall of the main building.

The five big bosses, including the leader Zhu Ji, have been temporarily removed from the hall. Zhu Ji and Yan Qi seem to have something to discuss, and they found a separate room. At this time, Kong Chun, Wei An, and Wu Tong are left in the side hall. Three people.

They are either standing or sitting, watching the broadcast screen intently.

"It seems that he has decided on the recipe." Wu Tong, who stood with his hand in his hand, laughed abruptly.

"how?"

Wu Tong slowly turned around, looking at the frowning Kong Chun, and Wei An, who stared at him coldly. They didn't care about the attitude of these two people, and said without a smile: "Tomatoes, pineapples...very conventional sweet and sour fish. You can see the preparation of the ingredients, right?"

"I look forward to how he uses these ordinary ingredients to push the recipes and actual dishes to the height of dragon level."

The subtext of this sentence clearly has doubts about Xia Yu's "Shiyi" cooking skills.

Kong Chun and Wei An ignored them.

Wu Tong narrowed his eyes slightly. Seeing that the two of them didn’t get any oil and salt, they didn’t proceed on the topic of “recipes”. Instead, they changed their conversation and asked suddenly: “Since Chen Dingbang died ten years ago, Bai Yulou started Have you cultivated the prince?"

"Hehe, Ye Feizhou, you have chosen thousands of choices before you are finally determined to train. It has been ten years since you graduated from the fifth show with hard work. The personality and culinary concept are basically finalized. That child is the best regardless of personal quality and talent. Choose, I also admire and optimistic about this child, who knows... hey!

Very deliberately sighed, showing up and looking distressed,

Of course the disciple I cultivated, the apprentice, felt most distressed.

More than half a year ago, it was Bai Yulou, the big brother, and the "prince" who was unanimously recognized by the Chinese food industry. However, another new star rose too fast and violently. Until now, it has been like a scorching sun, shining all young people. Do not open your eyes.

Wu Tong observed the reaction of the two and smiled gloomily in his heart.

"Actually it's very simple."

He said to himself, "The child in Feizhou is already Lin Chu, although he is some distance away from the Demon King Xia, he is still a great man and is qualified to be called the alternate Qilinzi."

"Don’t be scared by the record of Demon King Xia’s shooting down Yellow Crane. From my point of view, Yellow Crane’s defeat was due to his paralysis. Second, Demon Xia was too shrewd to attack the enemy, so he got the Yellow Crane channel right. If Huang He was prepared, it wouldn’t be a fiasco."

"and……"

With ridicule in his eyes, Wu Tong stretched his tone: "Excluding the cooking skills of Xia Demon King's Food Ba, the remaining "Shi Yi" is at best a new dragon chef, and the Shi Yi is not strong enough. His "Earth Heart" The reason why the recipe of "The Flesh" has such a strong appeal is nothing more than borrowing the light of Fairy Bei's "Ju Xia Jiang"... Hmph, a good idea, a good trick, I just figured it out in two days!"

Kong Chun was still sullen.

Wei An said indifferently: "Wu Tong, what do you want to say?"

"It's very simple, I think you should vote two vetoes when it's'appropriate'."

"As for the suitability, it's up to you to think about it. I think that the dishes he presents after a while will be untenable. It is likely that it will not meet the standard of normal dragon-level dishes. There are too many points to attack."

After speaking, Wu Tong did not observe the expressions of the two again, with a faint smile on the corners of his lips, and left the side hall with his hands.

At the same time, in the broadcast footage, Xia Yu also returned to the hall from the food warehouse, and the follow-up shots showing him was on a certain corridor in Baiyulou.

soon.

In the simple kitchen on the ground floor hall, there was Xia Yu busy.

Wear white gloves and kill fish.

Want to return to "simple", right?Xia Yu simply fulfilled Zhu Ji's wish to slaughter live fish with the most basic kitchen utensils and knife skills without using broken jade knives, ice soul knives, or seven-star broken sabers.

Start by cutting across the carp's back and on each side of the dragon's spine.

For the fish body, make a horizontal stroke of five to six knives. The blade is about 1 cm deep. This is to preserve the flavor and shape. Furthermore, it prevents the skin from cracking during frying and keeps the ingredients. Beautiful.

"Salt, pepper, chopped ginger and shallot..."

"Liquor mix."

Spread the ingredients evenly on the fish body and the abdominal cavity of the fish. Xia Yu clapped her hands and locked the whole fish in a small freezer. Refrigerated for 30 minutes.

Since it is a very common and common "sweet and sour fish", the next step is to make the sauce with tomatoes and pineapple.

This basic thing is very simple for Xia Yu.

In the blink of an eye, it was the stage of'frying'. Xia Yu carefully wiped off the pickled sundries inside and outside the carp, such as minced ginger and shallots, and patted the fish with dry powder from the inside out.

"Hey hey hey..."

When the whole carp was immersed in the boiling oil pan, everyone was stunned to find that Xia Yu was grasping the carp's tail with one hand, almost folded in half, tilting the tail towards the head of the fish. The "jumping" posture is fixed when the fish is gradually fried and becomes crispy and steaming.

Ever since, the carp was taken out of the refrigerator and deep-fried. In just a few minutes, it became a delicacy on the plate.