The Fake Little Master of Food Halberd

When Liu Maoxing really found the kitchen knife he wanted, Hiromi Seto also went to the monitoring room to find Gin Dojima.

"Dojima, in Warehouse No. 999 just now, Liu Maoxing took a kitchen knife, which is not only soft in texture, but also has many small holes in it." Hiromi Seto said.

"Huh? Warehouse No. 999? What's the serial number of that kitchen knife?"

"number 71."

As Dojima Gin said, he called up the information of that knife from the computer next to him...

No matter how big Yuanyue Resort is, it is impossible to have thousands of warehouses. The reason why it is designated as "No. 999" is to show that no matter how the warehouse is expanded in the future, this is the last No. [-] warehouse!

Because the things inside are all left unused by no one who knows how to use them.

But because these kitchen utensils often have some origins, they are very valuable for preservation...

With the number of the kitchen knife, Dojima immediately called up the corresponding information, and then said: "I know, let's see how he performs later! The kitchen knife was from a resort chef more than 20 years ago. After his death, what was left behind was a wandering chef before joining Yuan Yue.

Because he has no family members and no disciples, the kitchen knife has been left in the warehouse of the resort, and no one will use it... It is a chef who is good at Chinese cuisine, maybe Liu Maoxing, who is also good at Chinese cuisine, knows that Learn how to use the knife! "

At this time, Liu Maoxing took out the kitchen knife he had just selected, held it up to the light, looked at the fine holes on it, and couldn't help muttering to himself: "Although there are differences, it seems that it is indeed similar to the 'Hundred Points Kitchen Knife' what……"

That's right, what Liu Maoxing was looking for was the "Hundred Points Kitchen Knife", which is similar in shape to an ordinary Chinese kitchen knife, but with a hundred round holes on the knife body to increase the breathability of the kitchen knife and make the ingredients not easy to eat. A kitchen knife that adheres to its surface and has a certain degree of elasticity!

If it is used to process fish, it has advantages that ordinary kitchen knives cannot match.

In "Zhonghua Yiyi", when Xiao Dajia played against Rennes, he used the "Hundred Points Kitchen Knife" to deal with the snapper.

And the recipe "Reincarnation Spring Rolls" selected by Liu Maoxing requires the combination of "Hundred Points Kitchen Knife" and sharp steel wire.

Liu Maoxing just wanted to give it a try before, and was ready to use other methods to replace the hundred-point kitchen knife, but he did not expect to find a "similar" kitchen knife in warehouse No. 999.

The kitchen knife that Liu Maoxing found was similar to a Chinese kitchen knife in shape, but it also absorbed some characteristics of a western chef's knife. Converging the tip of the knife like that...

Moreover, unlike the real "Hundred Hole Kitchen Knife", which is densely covered with a hundred hollow holes the size of fingernails, although the blade of this knife is narrower, it has more fine holes with a diameter of three millimeters on the handle. The words "Thousand Hole Knife".

Liu Maoxing held the handle of the knife with his right hand, and broke off the blade with his left hand. He did not use force, but he could feel that the blade was indeed flexing elastically...

"This kind of elasticity, toughness...is it a molybdenum-tungsten alloy?" Liu Maoxing nodded secretly.

In terms of characteristics, this "thousand-hole knife" is definitely an evolution of the "hundred-hole kitchen knife". With the new smelting technology, the "thousand-hole knife" has stronger elasticity and can withstand finer holes. !

"Unfortunately, I don't know who left this kitchen knife. Senpai Seto said he would ask Dojima-senpai. I don't know if there will be any results." Liu Maoxing muttered.

Although the "Hundred Points Kitchen Knife" is used by Xiaodangjia in the animation, it is actually learned by Xiaodangjia from the notes of his mother, Master Abei, and Master Abei is also in a duel with the dark cooking world. Knowing this kind of kitchen knife...

In other words, the earliest inheritance of this kind of kitchen knife that can be studied comes from the dark cooking world!

Of course, the dark cooking world has existed since ancient times. In addition to training orphans as inheritors of dark secret skills, it will also recruit other cooks with superb cooking skills to join, so the "Hundred Points Kitchen Knife" may also be introduced into the dark cooking world by other cooks. Maybe.

However, Liu Maoxing can at least be [-]% sure that the "Thousand Hole Knife" he found should have an inheritance relationship with the "Hundred Hole Kitchen Knife". As for whether it has any relationship with the dark cooking world...

Most importantly, Liu Maoxing can confirm that this "thousand-hole knife" can be used to complete the processing of snapper meat in "Reincarnation Spring Rolls"!

Liu Maoxing looked at the time. Two hours had passed since the assembly, and there were still three hours until the two o'clock start of the assessment.

"I still have to select the ingredients, and the thousand-hole knife needs to be processed again... It seems that there is no time to rest!"

As Liu Maoxing said, he went to the food warehouse again, handed over the food list that needs to be sent to his cooking counter at 01:30, and then returned to his cooking counter with the descaled steel wire, and began to concentrate on "threading"...

The bursting kitchen knife needed for "Reincarnation Spring Rolls" is the product of the combination of "Hundred Points Kitchen Knife" and "Scaling Steel Wire".

"Thousand-hole Knife" has too fine holes. Although it further expands the advantages of "Hundred-hole Kitchen Knife", it is obviously inappropriate to use a steel wire to thread each hole step by step. Liu Maoxing also slightly changed the combination of the two. During the process, every other hole is pierced, and each hole is only pierced with a sharp steel wire once, that is, three holes correspond to a steel wire ring, so that the toilet is almost the same!

Because of its special flexibility, the Hundred Points Kitchen Knife requires considerable skill in use, and the Thousand Hole Knife further deepens the characteristics of the Hundred Points Kitchen Knife, which is naturally more difficult. Without special skills, it cannot be used at all...

Liu Maoxing was also worried that he would not be able to control it, so he experimented with various ingredients first to make sure that it could exert the effect of "revealing the kitchen knife".

Explosive kitchen knife is the name Liu Maoxing thought of, because when chopping meat, the sharp steel wire ring on the kitchen knife will "explode" the chopped meat into small pieces of meat. If the temperature of the kitchen knife is heated in advance, it can In an instant, the outer layer of the meat is cooked, locking in the aroma of the meat.

When Liu Maoxing watched "Zhonghua Ichiban" before, he doubted that even if the meat could be cut open in this way, the sea bream meat that passed through the steel ring should become fish meat sticks, not fish meat pellets. What is the power that makes the sea bream meat Exploded into grains?

It wasn't until his culinary skills were upgraded to "advanced one-star" that Liu Maoxing realized that this is a more difficult skill than using a "hundred-hole kitchen knife"!

Using a special way of exerting force, while chopping meat, the flexibility of the "Hundred Points Kitchen Knife" is used to make the steel wire of the live buckle shrink and expand regularly, so that what is formed is no longer a strip of meat, but a A piece of meat...

"The difficulty seems to be a bit higher. I don't know if Subaru Misaku can do it... But it doesn't matter, it's just for him to analyze anyway!" Liu Maoxing smiled slightly.

At 01:30, all the ingredients Liu Maoxing needed were delivered, and at the same time, Gao Shanzaki from the "next door" also came.

When he saw Liu Maoxing, he couldn't help being stunned. After all, Liu Maoxing spent five days scanning the recipes in a VIP cafeteria, and he packed them every time, so Gao Shanzaki was very impressed with him, and Liu Maoxing even tasted him. The "Seafood Spring Rolls"!

Gao Shanzaki, who seemed to be in his 30s, couldn't help but said, "Is that Liu Maoxing's classmate? What a coincidence."

"It's not just a coincidence, I saw the name 'Seafood Spring Rolls', so I chose this location!" Liu Maoxing said.

Gao Shanqi heard what Liu Maoxing meant, and couldn't help but playfully said: "Oh? Are you so confident? But it's not that simple to pry my guest away!"

At the same time, Gao Shanzaki also glanced at Liu Maoxing's ingredients, but he didn't see anything. The main ingredient was obviously sea bream, and other auxiliary ingredients included carrots, shiitake mushrooms, cabbage, green peppers, and spring bamboo shoots...

At first, Gao Shanzaki also thought that Liu Maoxing was making spring rolls or other pastries, but he didn't see any flour, so he was a little confused.

With 10 minutes before the opening at two o'clock, Gao Shanzaki had already prepared in advance, taking out the dried abalone, shark's fin, fish maw and sea cucumber, and began to make the stuffing of "seafood spring rolls".

However, Liu Maoxing, who has tasted Takayama’s spring rolls, knows that although it is called “Seafood Spring Rolls”, one of the four seafood dishes chosen is not seafood, and that is shark’s fin!

Shark fins are known to be shark fins, but because of the overfishing of sharks, the ecological balance has been affected, and shark fins play more of a "symbolic" role in banquets. In fact, there are many substitutes that can replace shark fins.

For example, what Takayamazaki uses now is the shark fin of "bazhen fish". This is a freshwater fish in Southeast Asia. Because it is similar in size to a shark, it is also called "tiger shark", but it is not actually a shark, and it can Captivity!

Unlike sharks, Bazhen fish can not only be raised artificially, but also can be used as food all over its body, which is an ideal substitute for shark fin.

And Takayama’s Bazhen shark’s fin, before being dried, is now marinated in a special sauce, which has more “sea flavor” than the real shark’s fin...

As for sea cucumber and abalone, they all use pure wild species, which also shows that Yuanyue Resort does not use shark fin substitutes to save costs.

Takayamazaki's "Seafood Spring Rolls" use these four kinds of seafood as fillings!

The most technical part is that the freshest of the four kinds of seafood must be brought in, processed by Gao Shanzaki himself, and then air-dried. After drying and soaking, it sublimates to another level, and it complements each other after filling...

Even Liu Maoxing, who has eaten a lot of delicious food, couldn't help but feel like facing the whole sea after tasting the "Seafood Spring Rolls"!