Rebirth as a Cooking God

The charcoal fire pile was still blazing hot. The original charcoal pile, which was nearly half a meter thick, was highly burned after the grand bonfire performance in the previous half hour. The ground was already covered with a thick layer of ashes.

Xia Yu was carrying several large plates one after another and placing them next to the camel grill.

Watch him put on his gloves and stuff a lamb with slightly browned skin toward the belly of the huge thing on the grill.

Suddenly, the square was filled with uproar.

Not only the leader Zhu Ji reacted, but many of the famous chefs present stood up in shock, and there was another sound of chairs falling down.

Yan Qi was stunned, while the old man Xia Qing slapped the armrest of the chair and exclaimed: It turns out to be a recipe from an Arab country!

Isn't it?

Yan Qi murmured: Roasted whole camel is a big dish. In Arab countries in the Middle East, it is a must-have dish at state banquets... Is he copying the state banquet recipes full of Arab style?

copy?

Many famous chefs present shook their heads, seeing Xia Yu's little move to give the Arab state banquet recipes a strong personal stamp.

First, a lamb was stuffed into the camel's belly.

This lamb is just the right size.

Moreover, everyone was stunned by the grand performance of roasting a whole camel before, and did not pay much attention to the lamb, pigeon and chicken that were placed on the grill at the same time, in the center of the charcoal fire array, and roasted together with the whole camel.

Just stuffing the lamb was not enough. Xia Yu moved smoothly and stuffed the roast chicken into the belly of the lamb.

Just like that, layer by layer.

The outermost layer is a roasted whole camel about 5 years old, the second layer is lamb, the third layer is chicken, and the innermost layer is pigeon!

Almost-- Xia Yu took a step back and looked at the giant thing on the shelf. With his 'super vision', he could vaguely see the overlapping ingredients inside, squeezing them layer by layer.

Copying the recipes of the Arabian state banquet dishes? It wasn't like Xia Yu didn't hear the whispers and laughed inwardly.

In fact, his inspiration came from Flame Roasted Suckling Pig.

The scene of a cow giving birth to a pig is astonishing enough, but what about a camel giving birth to a lamb, the lamb giving birth to a chicken, and the chicken giving birth to a pigeon...

Let’s talk about the ingredients first. The state banquet dishes of Middle Eastern tycoons are simply weak.

‘Rock alpaca meat’, extraordinary, right?

If you cook alpaca legs in a tavern on the Mongolian plateau, you will get a purple top recipe that has not yet been named. You must know that the level of the recipe and the level of the main ingredients are not different from each other.

Xia Yu knows how delicious the 'rock alpaca meat' is. If it's cooked well, he can easily win any barbecue competition in an instant.

What, questioning the tough nature of lamb meat? 'Wine camel' is the key to cracking this link. Why is the whole camel roasted at 5 ripeness? If you see the red wine that has not evaporated from the camel's hump, the celebrities present will know the truth. Perhaps, at this moment, there are People knew in advance Xia Yu's trick of using camel hump wine to pickle alpaca meat.

Roast and marinate at the same time, without delay!

When talking about the ordinary 'chickens' and 'pigeons', a mysterious smile bloomed at the corner of Xia Yu's mouth.

The ingredients themselves are mediocre, and there is nothing they can do about them because of their inherent disadvantages, but what if they are paired with high-end sauces?

Don’t forget, there is still a golden card that has not been played!

One-handed king bombing!

Later, in multiple close-ups of the live broadcast, Xia Yu sewed the innermost pigeon carefully and tightly sealed the gap in the pigeon's abdomen.

Seeing this scene, in the lobby of Yuanyuejixingliao, Xing Ping Soma's voice amplified: I'm sure Professor Xia must have put something in the belly of the pigeon!

This is not nonsense!

Ryouko Sakaki, Yuki Yoshino, Shun Imusaki and other friends were speechless.

Yi Sehui narrowed his eyes slightly: There is another layer of heaven and earth inside the pigeon's belly? The fourth layer? What could it be, an egg...

Tick.

At this time, the camera zoomed in to show the sutures of the squab, a magnified close-up shot, and the needles and threads were clearly visible.

A drop of liquid was leaking slightly from the gap.

Xia Yu wiped it off with his hand and stared at the gap for a while. When he confirmed that there was no more leakage, he nodded gently.

Little did he know, the four people were stunned.

The audience was racking their brains just a moment ago to speculate on what secrets were inside the squab's belly, but they never expected that it was liquid!

...sauce?

Yes, look at the consistency, this sauce is very thick!

Why do you have to stuff the sauce into the cavity of the squab in advance?

Xia Yu didn't pay attention to the noisy sound. He nodded to the people outside the charcoal fire. Nakiri Ji immediately waved to several men in black. They each held a sack of charcoal. Within a few minutes, , the charcoal pile fuel was replenished, and the original blazing heat was much covered up by the unburned charcoal.

However, when people saw Nagiri Thistle coming forward with a few liters of oil bottles and pouring the newly added charcoal, the sea of ​​flames that suddenly spread and rose once again occupied the field of vision!

Endless fire!

…

Strictly speaking, this competition-style cooking debate does not belong to the category of eating swords.

Before the filming started, the two parties did not exchange the Shojiji contract.

However, the celebrity chefs and celebrities present, and even the leader who was not shown in the main building, would never think that the outcome of this cooking showdown was not cruel enough.

Are there no winning or losing conditions?

wrong.

What Xia Yu is betting on is his personal reputation and his future. If he loses, he is destined to be infamous. At least one label of arrogant and arrogant will make him breathless. Countless talented young people died because of this.

As for Huang He, as a landlord, he faced the young troublemakers head-on.

If he loses, the plaque Baiyun Pavilion will fall off and be smashed to pieces without Xia Yu taking it off.

Therefore, for both sides, this battle cannot be lost!

Master——! Off the field, Luo Tiangang reluctantly looked away from the sea of ​​fire and stared at Huang He nervously.

In the past period of time, turtle meat, crane meat, and yellow crane meat have been fried in a wok and lightly fried in oil.

Although freshwater turtles do not have as strong an earthy smell as soft-shell turtles, in order to get the taste and texture of a pot of soup, the process of removing the smell is indispensable.

Add oil, add ginger slices, and green onions. Yellow Crane grabs the plate, and 3 cm-sized chunks of crane meat fall into the hot oil pan one by one, sizzling, sizzling, a lot of them in the harsh sizzling sound. People rubbed their eyes, as if they had seen the crane's nest being kicked over, and the cranes vying to be the first to flee in terror.

Boom!

Seeing the crane meat in the wok rapidly changing color and the surface beginning to shrink, squeezing out the flavorful juices, Huang Hefeng nodded calmly and grabbed the turtle meat on the side.

At this time, the turtle meat separated from the turtle shell and was cut into the same size as the crane meat. Strangely, the turtle meat fell into the boiling wok, and the audience felt as if they heard the sound of a heavy object falling into a deep pool.

The smoke above the wok became even more intense.

Vaguely, it was not the heat of the flames, but a hint of cold air spread out.

Boom!

In the dark, two groups of breaths collided!

Yan Qi's pupils contracted slightly, looking at the rising and roaring flames of the 'Tianxiong Flame Wheel' formation, and then looking at the aquatic energy naturally revealed when Yellow Crane cooked turtle meat, he couldn't help but said in a deep voice: Qi and Qi...

Xia Qing crossed his arms and said coolly: Martial arts has Qi principles, traditional medicine has Qi principles, and so do gourmet dishes.

The 'qi' of gourmet dishes is not a very mysterious thing. It can be explained from the properties of the ingredients.

Crane meat is non-toxic, salty and cold in nature. Eating it can relieve heat in the five internal organs. Simply put, no matter what kind of crane, they like water ponds and live in geomantic treasures with good water and mountains.

Not to mention the green turtle.

A faint snort came out of his nose, and Xia Qing's eyes revealed a sneer: Judging from the thick moisture and coldness of the crane meat and turtle meat, this is clearly an attribute ingredient that Huang He has carefully cultivated himself. Last time, he and I were in Loulin During the duel on the ship, I used a crane, and now I am facing my grandson, and on top of the original one, I have added a turtle... Haha, I worked so hard to beat my juniors, I am really kind-hearted!

No matter what the outside world thinks, Huang He's 'Ten Thousand Years Soup' has reached its final stage.

On the stove, a large steamer was enlarged, a bronze cauldron-style pot, filled with crane meat and turtle meat, and then filled with broth to make the pot overflowing.

The quaint pot is placed on the steaming grid!

Stew in water!

Huang He closed the lid, rubbed his hands on the towel on one side, then turned around and smiled at the camera.

It doesn't take the confidence of young people to fly. When a famous chef of the older generation stands on the stage, anyone can see that he is confident in his heart at this moment. This is the chef’s temperament accumulated over the years.