The dazzling starlight of the halberd

The first group showdown, Chuangzhen VS Meizuoang!The subject of the duel is beef...

Chuang Zhen took out the beef ingredients he prepared under the gaze of everyone.

One by one, oxtails cut to the same uniform size were being placed on the cooking table.Then Chuangzhen set up the pot again, heated the pot and put vegetable oil in it, and under the eyes of everyone, he began to deep-fry the oxtail.

"It's actually [oxtail meat]!? It's the meat on the oxtail!"

Oxtail Meatis the tail of cattle or buffalo. It has milky white fat and deep red meat. The ratio of meat to bone is the same. It has high nutritional value and is suitable for stewing.

Seeing that Chuang Zhen took out the ingredients for this part of the beef, he was puzzled. He touched his chin and wondered: "What the hell is going on!? The subject of the duel is beef...but there is no need to take out the oxtail meat...others on the cow. Isn’t the meat of the part very good? Why did he choose oxtail meat!? I really don’t understand!"

Chuang Zhen ignored the doubts of everyone around him, and saw that he took out a pack of white powder objects from under the stove again!!

"Gorgon powder!?"

Gorgon powder is the starch used for thickening in cooking, and it is directly called starch.Gorgon flour mainly includes potato flour, mung bean starch, wheat starch, water chestnut flour, lotus root flour and so on.

However, Chuangzhen uses potato starch!

When Chuang Zhen took out this thing, the four judges on the judging platform seemed to be electrocuted.

Isshiki Hui, who is in the examiner seat, smiled and nodded to herself: "It seems that Xingping has found his own answer long ago... This should be Xing Yaojun's credit!"

Ox tail meat contains the most collagen-rich parts. The boiled ox tail meat is added with salt, black pepper, wheat flour and starch to make the surface juicy and crispy, so that it is mixed with Spanish sauce. At times, there is a lot of collagen in it.

The "thickening" made of collagen, the flavor blends with the Spanish sauce and the base soup will give off a rich flavor. It is very difficult not to have a domineering flavor when eating [first bite]!This will not only damage the flavor of white miso, but also increase the rich flavor of the dishes!!

Erina, who was also at the screening seat, saw something and was slightly surprised: "That person...the next dish to be done is actually beef stew?"

Beef stew is usually steak or sirloin, but Chuangzhen chooses oxtail instead of common sense.The collagen of oxtail meat is just right, no more, no less. In other words, using oxtail meat to "thicken" beef stew is an excellent choice.

The topic of the confrontation dishes is beef... but most people will think about Western-style steaks and other high-end Western dishes after hearing this topic, but the bottom-level dishes are deeply ingrained in Mr. Xingping’s mind, so this time he didn’t I hesitated to choose to make [Beef Stew].

The subject is not the gentle taste of unlimited renewal and continuous eating. Because the oxtail meat has no flower heads, he was not included in the options at the beginning, but thanks to Liu Xingyao’s reminder, Chuang Zhen suddenly realized at the end. Finally, I did not hesitate to choose the unexpected oxtail meat.

Around the auditorium

After finally figuring out why Chuang Zhen chose oxtail meat, the audience in the audience was amazed again.

"It's amazing. I didn't expect to use oxtail to thicken the meat. But now he adds spices to the oxtail!? What kind of spices does he use!?"

Chuang Zhen was experimenting with the fennel and cardamom used...Although these two spices and curry are perfectly matched, the taste in the stew is too strong, and finally found the [shamrock] that can deliver a sweet and rich flavor.There is also black pepper that can remove the smell, but the main purpose of adding black pepper is to season it, not to remove the smell!

At the same time [Clover] can emphasize the softness of the stew even more. Rub salt and black pepper directly on the surface of the meat, which is also very reasonable!Because if you add clover at that time, it will add extra flavor to the oxtail!

"Oh, oh, this time the interim student took out a few more vegetables and chopped them up!"

"Strange? Two vegetables are also added to the pot and boiled, huh?"

When he saw Chuang Zhen cut carrots, onions and other vegetables into granules, one of the judges had already seen what he wanted to do.

One of the middle-aged judges in the judging panel couldn't help but exclaimed: "Oh... the vegetable combination is [Matignon], as expected to be a student of Yuan Yue, he even knows this method..."

[Matignon]: Cut carrots, onions, ham, celery, etc. into granules, then stir-fry them with butter (you can also add Madeira)!Because it can add the inherent sweetness of vegetables, it is used in various dishes!

Chapter 213 The Chaser and the Chased 2/2

The cooking technique of "Matignon" can not only retain the soft flavor, but also deepen the mellowness of the cooking. The taste of beef stew or other dishes produced in this way is completely incomparable with dishes made with ordinary techniques.

"Really... It's amazing. I didn't expect that Senior Chuangzhen was so amazing. This method was only mastered yesterday... and it was used in actual combat so quickly!" said Toshi Sasao in the audience excitedly.

That's right, in fact, Chuang Zhen didn't know that there was a cooking method like "Matignon" at the beginning. Later, after Liu Xingyao and others reminded him, he began to learn it slowly.

However, just as Chuang Zhen tried his best, Chuang Zhen suddenly felt that he was surrounded by a "replicated poisonous snake" of a poisonous snake. The poisonous snake stared at him with a pair of cold eyes with his tongue out, just like Mi Zuoang's dark pair of eyes. The eyes are average.

"Hehehe!" Mizuoang smiled triumphantly in her heart: "During the day yesterday...I used my perfect tracking technique to track you down! What kind of cooking did you use yesterday, and what kind of people did you meet? , I tried those dishes again, and I know all about it. Xingping Chuangzhen, just wait, I will let you know that I am also a beef stew, but the gap between you and me is so obvious! "

At this moment, everyone in the auditorium also exclaimed.

"Ah...hurry up, look! Mizuoang...he also uses oxtail!"

Not only the ingredients used, but at this moment, Mei Zuoang added clover and black pepper to the pot, and then cut the vegetables used in Matignon while boiling!!

"The ingredients...exactly the same! The steps are exactly the same..."

"That guy Mizuoang... actually copied his opponent's cooking again!"

It is no longer a secret that Mizuo Ang uses his "perfect tracking technique" to replicate his opponent's cooking and make an advanced version, because he can see this in 99 food halberds.Steal the opponent's information and cooking, perfectly copy the opponent's cooking.

"Then next...I'm going to surpass you!!" Said Perfect Zuoang picked up a large piece of fine beef that was hoisted on the iron chain with his left and right hands.

Due to Mi Zuoang's tall body, he was very imposing when he lifted the iron chain that was hanging the beef. This action once again shocked the audience and several judges on the judging platform.

"What...what!? He lifted the meat!"

"What kind of meat is that piece wrapped around the iron chain!"

Mei Zuoang directly put the two thick pieces of meat tied to the iron chain on the cooking table, and at this time, the thick fragrant shop spread out towards the surroundings.

"Huh ah ah~~ It smells so good!"

Some viewers who were very close to the cooking table also smelled a pungent and attractive fragrance.

"Obviously it is spicy but it can make people so intoxicated, there is a unique smoky taste of smoky products!!!" a student roared.

Although Ibu Saki is far away from the Mizuo Ang cooking station, he also smelled this pungent but very intoxicating smell, and countless ingredients flashed through his mind, his mind suddenly brightened, and he couldn't help but say: "That meat... It's Bacon!!"

Under the exclamation of everyone, Mei Zuoang cut this thick piece of bacon into chunks of about the same size and thickness of about 1 cm. After the cut, the meat is crystal clear, and the surface with the skin is baked even more. People have appetite and can't help but want to take a bite!

"Really...really amazing. What a thick piece of meat!!"

"It's perfect, look at the section, how shiny it is. Just look at your stomach and feel hungry."

However, many of them saw the doubt again and said, "No... shouldn't... shouldn't you use oxtail? If he copied the dish that was born in the class... then why did he choose bacon!?"

Ms. Erina, one of the ten great masters of Totsuki, naturally understands the reason why Mizuoang chooses thick bacon.One is to surpass the creation of real cuisine, sublimating it on the basis of beef stew, and another important reason is for side dishes!!

That's right, Mi Zuoang intends to use bacon as a [decorative side dish] for the side dishes!In particular, Chuangzhen beef stew is not a simple stew. When decorating the dishes, sauce and beef will make this dish extremely monotonous, so the decoration is essential!

It is said that the origin of beef stew is the [Red Wine Stew Beef] in the Bordi region of France. Decorations will definitely be added to this dish!Frequently used as side dishes are croutons, light onions, fried mushrooms, and finally bacon!

"That means... Is he going to make a stew with tender and juicy bacon meat!?"

"Cut the bacon into thick slices, and stir-fry the bacon with butter. His cooking method is indeed the same as that of preparing it into raw, so he will copy it completely!!"

Amazed, someone discovered the difference between Mei Zuoang and Chuangzhen cuisine!

"Although the cooking method of Mizuoang is copied and made into raw dishes, the difference in taste is a bit obvious! The fragrance of Mizuoang's cooking exudes a smoky taste, and the smoky taste is so intoxicating! He...what kind of material did he use!" One of the students raised his own doubts loudly...