Rebirth as a Cooking God

It is indeed difficult to determine the outcome.

There are three kitchen tables and three chefs. Each chef is focused, ignoring the whispers from the outside world, and is completely immersed in his own cooking world.

嗗嗗......

At this time, a strong fragrance of the ocean hit my nostrils.

Everyone's eyes were immediately attracted to Shinji Takei.

Takei is frying lobster meat in a pan.

I don’t know how Takei operates it. The shrimp shells of the 'Beer Lobster' remain almost in their original shape, but the shrimp meat has been taken out. There are three sections of thicker meat. The remaining small pieces of meat are placed on the plate in the corner and discarded. Need not.

The blanched lobster shell is undoubtedly a beautiful golden color, which makes you appetizing just by looking at it.

Similarly, the blanched asparagus is placed on another small plate with a hint of steam coming out. These asparagus will be used to pad the plate and serve as a decoration for the plate.

The olive oil in the pan is already boiling.

Taking out the glassware, which contained the white crispy prize, Shinji Takei looked serious and took every process extremely seriously. His pious eyes were like an artist carving a masterpiece of his life.

White slurry covers three sections of lobster meat.

Then, without using tools, I just used my hands to grasp the head and tail, and put the three pieces of lobster meat in the pan one after another.

The delicious flavor pours out in an instant!

After a gentle sniff, the friends from Jixingliao became intoxicated.

It's one thing to watch the live broadcast and the recording, but it's another thing to smell it live.

The scent made them immersed in it uncontrollably. Just the taste made them feel soft all over. A magnificent picture of the deep sea slowly opened in front of them, and the whole person seemed to be surrounded by the ocean.

This is the fantasy ingredient from the ocean...

Yukihira Souma clenched his fists, with excitement in his eyes, and couldn't help but think: If there is a 'beer lobster' placed in front of me, how should I deal with it?

Unknown, strange and fantastic ingredients are more attractive to chefs than any other treasure.

From the 'White Cinderella Beef' duel between Xia Yu and Si Yingshi at the beginning of the school year, to the 'Beer Lobster' now, Xia Yu is unknowingly gaining experience in fighting and cooking skills, and at the same time, he is lucky enough to create a real world. This eating halberd pig's knuckle, as well as a large group of friends, are also accumulating experience and growing up quietly.

Their horizons have gone far beyond ordinary Yueyue annuals.

Not only Soma Yukihira, but Emi Tadokoro, Ryoko Sakaki, Maki Morita, etc., including Yuki Yoshino, who had an out-of-the-box personality, also calmed down, their eyes shining with wisdom.

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

The students in this class of Yuanyue are of very high quality!

The kitchen suddenly became eerily quiet. Mas glanced at Isshiki Kei, Kobayashi Ryodan, and Nakiri Erina who were thinking, and then looked at the people in Jokusei Ryo, feeling secretly surprised.

Don’t forget, aside from his ‘Food Club’ status, he is the real Vice Principal of Orlando.

At this moment, an emotion called fear grew in Mas's heart.

Perhaps Yuanyue will win this year's academy competition.

…

ten minutes later.

Shinji Takei pours the sauce previously prepared with garlic, onions and light cream over the lobster meat on the plate.

Finally, sprinkle with crushed red pepper.

Ding!

He patted the Chuancai Ling placed aside, met everyone's eyes, and finally showed a smile.

My cooking is done!

Saying that, he took off his apron.

Um?

Takei took the lead and looked at Hase Ichiro who made the last move.

Hase Ichiro stood at the kitchen counter with a smile. There were several plates in front of him filled with unfried fresh green vegetables, and the oil pan in front of him was already boiling.

The oil temperature for tempura-fried ingredients is generally between 160-190 degrees. If it is higher than 210 degrees Celsius, the oil will easily change, smoke, and produce various harmful substances. Therefore, controlling the oil temperature is essential for learning tempura. For chefs of Luo Cuisine, it is a must-learn.

Before anyone could ask, Ichiro Hase said with a smile:

Tempura should be fried and eaten fresh.

Generally speaking, the best time to eat is within 30 seconds of taking it out of the pot.

Simply put, eat it while it's hot.

Everyone understood.

So, Mr. Hase, what is this? Kobayashi Ringtong swallowed his saliva and pointed to the cooking pot on another stove.

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

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

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

Elizabeth, who was next to Mas, raised her eyebrows, took a sip of the aroma and said, There is also a natural and refreshing sour smell. Is it cranberry?

Wait, cinnamon! Cinnamon sticks!

This beautiful white Western woman identified all the spices in the pot at once.

Look at the dark red liquid in the pot again.

Wine?

Nakiri Erina murmured: Cooking red wine?

Yes, just make red wine. Mas replied, while casting a surprised look at Hase Ichiro.

It sounds incredible.

According to public perception, it seems that soju and sake can be boiled and drank hot, but in fact, red wine can also be cooked warm. However, red wine needs to add something to make it more flavorful when warmed.

“I didn’t expect Mr. Hase, who is good at sake-based cooking, to also master Western-style wine-warming cooking methods!”

Masdao: It is said that the ancient Greeks were the first to invent mulled wine. At that time, the Greeks advocated frugality and not wasting food. When they saw the endless red wine left on the table, they tried to add spices and cook it!

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

Everyone was stunned.

It turns out to be an ancient way of cooking.

The fire on the stove is very small, so it is appropriate to heat the wine over low heat. Otherwise, the alcohol will evaporate if it boils.

This process takes about 20 minutes.

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

Well?

Looking at each other.

Xia Yu did not cut the sashimi, but held a bright silver knife and carved and carved pictures on the two-meter-square ice lump that was carried on the kitchen table at an unknown time.

Hey!

Hey!

The carving knife cut across the ice, and the silver blade penetrated into the ice silently, just like cutting through white paper.

Amidst the harsh sound, Xia Yu worked intently.

Such high-intensity carving is actually quite difficult. This piece of ice is twice as big as the one in the exchange class last time. This also means that he has better control over ice carving. He can try to carve more. Big piece.

What should I carve?

According to the original recipe in my mind, the requirements for ice sculptures are not high, or in other words, ice sculptures are just peripheral things and have no important impact on the quality of a dish.

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

How rustic is it to carve a hill into a hill? There is no technical content at all. Even though he has the time and skills, if he doesn't pursue perfection, Xia Yu will not be able to pass the psychological test.

The carving of dragons seems repetitive, and Xia Yu would be bored even if he carves it himself.

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

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

“If you want to make sashimi, why do you need ice sculpture?”

“It’s true that ice cubes can lock in the fresh flavor of fish fillets, but is it wrong to focus on carving?”

Just when everyone was puzzled, Xia Yu suddenly put away the knife, slowly stretched out his palm, and patted the ice gently.

Click.

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

On the kitchen table, a creature showed its charm, making everyone present lose their minds.

The second update is here~

There are so many children’s shoes that I tipped today, thank you!

Special thanks to Feng Na Yu New Center, Yuyue Xingluo, and Juice Gum Children’s Shoes for their support of 10,000 rewards!