See Jigu's Food Fighting Daily Fan

In the field, Xingping Chuangzhen also seemed to have heard the conversation of the judges. He took out several cylindrical pieces of beef from the prepared ingredients and put them in a pan to fry them.

The audience looked very surprised when they saw the beef in the pot.

"Hey, look at it, the interim student turned out to be oxtail."

"Why did he choose such materials? It's totally confusing."

"In other words, what is going on? Shouldn't beef brisket or soft rump be used for beef stew?"

Unlike the amateur audiences, Sun Luo and the judges fully understand why Xingping Chuangzhen made such a choice.

Sen Luo looked at Xingping Chuangzhen, who was constantly flipping the pan: "You are not as simple as talking about it. It seems that you have found your own answer. Oxtail meat, that is, cows contain the most collagen. Place, sprinkle salt, pepper, and wheat flour on the surface of the blanched oxtail and fry it until the surface is golden. This way, when it is fused with Dominguelas sauce, there will be a lot of collagen. Penetrating into the sauce, while retaining the advantages of the original cooking, it also raises the impact of the taste to a higher level."

Xingping Chuangzhen grinned: "Haha, as expected of Senluo, I saw my thoughts all at once. You are right. When I asked Nakaki to try the dishes for me, she pointed out what I cooked. Disadvantages, and this is my answer to the so-called "delicious first bite" element."

Sen Luo nodded in approval: "It is indeed very thoughtful, and I saw that you added cloves to the stew. Compared with other spices such as cardamom or cumin, the cloves with their own sweet and strong flavor can indeed be better. It highlights the softness of the stew and complements the deodorized black pepper."

"It's not just that!"

While talking, Xingping Chuangzhen took out several kinds of carrots, onions, celery, etc., and cut them into fine cubes, put them in another pan, added butter and fry them.

Seeing this, Kikuzhiyuan Guo on the judges' table also showed a surprised look: "This is Matignon. I didn't expect this transfer student to know the cooking techniques like Matignon. Matignon can increase the sweetness of the vegetables themselves, so It is very suitable for many dishes. It seems that this transfer student did a lot of hard work in order to defeat the opponent."

Hyugako, who was next to Kikuchien’s fruit, glanced triumphantly at Kakunozaki Taki on the other side: "Uh-huh~ how about Taki-chan, it’s not good to look at him, this time I know how good Kohei-kun is. Right? He is very powerful."

"His opponent hasn't taken any action yet. The outcome is still unclear. Why are you there alone."

Kakuzaki Taki, who was a little overwhelmed with face, pushed back impatiently, and her words directed everyone's eyes in Shinra's direction.

At this moment, Sen Luo was still holding Yue Hung in his hands and looking at the dry and enthusiastic Xingping Chuangzhen: "Well, I admit your hard work, but you would be too naive if you want to beat me based on these alone!"

After speaking, Sen Luo took out a bamboo flat covered with black cloth and placed it on the cooking table.

"Wow, Seng Luosang is finally about to do something, what kind of cooking is he going to do?"

"Did you not read the newspaper? It is said that what Sen Luosang is cooking is a deep-fried seafood platter."

"Sen Luo Sang is the chef of Batley, and the ingredients must be very luxurious and gorgeous!"

"What will appear? It's really exciting!"

In the audience's comments, Senluo tore off the black cloth covering the bamboo flat. After seeing the ingredients exposed in it, the originally interested audience suddenly fell silent.

Looking at the ingredients placed on the ice cubes in the bamboo flat, after a while, someone finally said strangely: "Silver cod, mackerel, prawns, squid, hairy crab, ah? They are the most common types of fried seafood. The ingredients, and there is nothing special, they are all ordinary ingredients."

"Indeed, unlike in the past, whether the ingredients prepared by Sen Luosang this time are too mundane? In comparison, the oxtail meat from Xingping Chuangzhen is more eye-catching."

Sen Luo ignored the audience’s disappointment and said to Mr. Kopira: “I heard that your house opened a dining room. In order to cater to the economic conditions of the public dining room, I will not use high-quality ingredients this time. Don’t let me down after making such a concession."

Seeing Yuping Chuangzhen who was concentrating on his own cooking, Sen Luo pulled out a set of weird knives from his kitchen cabinet.

At this moment, Sen Luo seemed to be a ghost with three heads and six arms. The knives in his hand were constantly changing, and he stretched toward the prepared materials.

With the light of the knife flashing, the shells of the prawns separated, and the crystal clear shrimps were neatly arranged on the cooking table.

The cooked hairy crabs were also digged out, and the white crab meat was piled up into a hill in a bowl on the side.

The squid lost its internal organs and cartilage at the moment the knife light flashed. The body turned into a semi-transparent squid ring and scattered on the cutting board, while the squid's Ben seemed unaware of death, still twisting his tentacles, as if Is doing the last struggle.

Without waiting for the audience to make surprise sounds, Sun Luo took out several different kinds of breading from the prepared ingredients.

At the judges' table, Dojima Gin saw the flour and immediately understood Sunra’s intentions: "Huh? That flour-like flour...that is Cardave from the Middle East, with almond slices and breads of different thicknesses. Zhan, he wants to replace different breading with different ingredients."

"It's not just that. I have been struggling with the details for a long time. In order to match different fried foods, I have prepared several kinds of sauces. Please look forward to it. I will use my cooking to take you through the underwater world."

I saw Sunro spread the processed mackerel fish flat on the chopping board, then shook his hands gently, sprinkled the mackerel with salt and pepper for simple marinating, and while seasoning, the salt absorbed part of it. The excess water in the fish meat also makes the meat firmer.

Then, he poured the taken out crab roe into the prepared cream sauce and stirred quickly. After a while, the white cream sauce turned into a bright orange-red crab roe cream sauce, and then Sun Luo added these The sauce is mixed with the removed crabmeat and mushrooms fried in butter to form the inset of the cream croquette.

The prawns were skewered upright by Sun Luo with a bamboo stick and placed on a charcoal fire to test the surface. After using the charcoal fire to increase the fragrance, Sun Luo wrapped the prawns with a thin noodle-like Cardave. , Set aside for future use.

The final squid and silver cod are boiled separately by Sunro in two different soups, in order to let the essence and flavor of the soup penetrate into the ingredients before frying.

Although every step of the cooking place is not much different from an ordinary set restaurant, these ordinary dishes also show the brilliance of high-level cuisine under the smooth and flowing technique.

Kakuzaki Taki pointed to Mori Luo's direction and asked Hyugako, "Hey! You see, the strength is not on one level at all. Although they are all doing mass cooking, they are the manners that top chefs can have. The kid in the room is far behind."

Hyugako was a little speechless, but still reluctantly turned his head aside: "Huh, the game is not over yet, it's too early to make a conclusion."

Although he said so, Hyugako couldn't help but worry about Xingping Chuang.