Shokugeki no Imitation Chef

Mix crab meat and pork as the inner stuffing, and then use special crab roe stuffing as the outer stuffing? It's just the taste of pork and crab meat, so the compatibility is not good? Luo Huaiyu frowned.

Plum blossom meat is the choice of pork... lacks fat, so it's not suitable for meat stuffing. With crab meat that also has no fat, I'm afraid the stuffing will look dry in texture...

What's more, it is divided into inner filling and outer filling. On the top of the 'Mianding dumplings', small crab meat balls are also placed. Although the aesthetic effect is achieved, it loses the integrity of the pastry. Leian also said. He frowned and said that he didn't seem to be optimistic.

Indeed, although the 'color' of pasta is important, it's not worth sacrificing the 'taste'...

Although the exquisite skills shown before make people feel worthy of being a 'national treasure' sword master, but in terms of cooking, it seems that there is still a lack of heat. Old man Zhao also muttered.

One can see the leopard, although Liu Maoxing did not use a knife, but when he was frying egg dumplings before, he made the half-cooked egg batter into crown dumplings miraculously, we can see his superb skills .

Liu Kuishan rolled his eyes at him from the side, Zhao Jun knew that Liu Maoxing could hear him, yet he deliberately said that...

Of course, now Liu Maoxing's egg-skinned dumplings are clearly in the final stage, and they can just wait for the heat to come out of the steamer, but there is no need to worry about affecting his mentality.

Liu Maoxing didn't seem to be affected at all, and sent five plates of egg-skinned dumplings to the five authenticators...

This is my 'king dumpling', please taste it!

Liu Maoxing's King's Dumplings came out of the cage, packed three in a plate, and placed them in front of the five certifiers.

The certifiers only saw that the three Crown Crown Egg Dumplings in front of them were all golden in color, with an orange-red round bead inlaid on the top, like a gold crown with rubies inlaid...

The color of the egg skin... is crystal clear and uniform, which is the proof that the egg batter was well mixed and the heat during frying was just right at the beginning! It has far surpassed the level that can be achieved by machinery! Luo Huaiyu sighed.

As a pastry chef in charge of a three-star pastry restaurant, Luo Huaiyu naturally understands what kind of technology it means to make the egg skin so golden.

Although there are now special egg beaters, which can even be used to foam egg liquid, the effect is better than that of ordinary pastry chefs.

But Luo Huaiyu also seemed a little worried while accepting the advancement of science and technology.

Just like the reason for the overall regression of knife skills in the culinary world, with the emergence of various mechanized production methods, ordinary pastry chefs gradually abandoned the manual production method, because only the top pastry chefs can beat machines. For ordinary pastry chefs, is there any reason not to rely on machinery?

But in this way, the number of cooks who study manual skills will decrease, so the so-called top will gradually become the top of the top, and even become a legend...

In the eyes of many peak cooks, the development of mechanization makes cooking more convenient, and the progress of ordinary cooks is not restricted by basic skills and faster, but at the same time it obliterates the top part of the huge cooker square tower!

And the 'crab roe' on it looks like a real gem...

It should be that cod fish oil was added during pickling. Except for the pickling liquid, no other ingredients were added when frying again, so that the fried crab roe is completely paste-like and can be squeezed into shape. And the color is still orange-red!

What's even more strange is that the mixed taste of pork and crab meat has been imagined before, but... Judging from the aroma now, the rich meat aroma and the elegant and lingering crab meat aroma are mixed together, not only there is no They cancel each other out and confuse each other, but they seem to catalyze each other, and 'fermentation' produces an intoxicating fragrance...

The old man Zhao poked his head above the King's Dumplings as he spoke, and his nose moved slightly, as if he was tasting the unexpected aroma of King's Dumplings.

Okay, at least in terms of 'color' and 'fragrance', 'King Wang Dumpling' has indeed reached the standard of three-star pastry, let's try its taste later... Liu Lousan said, grabbing the A golden King's dumpling was put in his mouth whole.

The other four certifiers also did the same thing. Afterwards, Luo Huaiyu picked up the napkin and seemed to want to wipe his hands...

But at this moment, his movements suddenly froze, and he couldn't help but widen his eyes. After making a gurgling sound, he transferred the hand holding the napkin to the second King Dumpling!

Not only Luo Huaiyu, but the other four certifiers also grabbed the second dumpling...

At this moment, they seemed to see the place where the sea, the sky, and the land meet, and a golden crown piercing the sky and the earth was placed there!

In order to compete for the crown, the sea, land, and air each appeared their own kings, an orc with a pig's head and extremely well-developed biceps, and a monster with two crab claws that appeared in the sea, and they both fought. stand up.

At this moment, a burst of missiles... No, it was an egg that was thrown from the sky! I saw a weirdo with chicken wings throwing eggs frantically.

After the fight, the last three people shook hands and united, and merged into the crown together...

Now this crown is in their mouths!

The filling mixed with pork and crab meat not only does not mix the taste, but also does not feel dry as imagined. It also achieves a delicate balance between the firmness of the meat filling and the explosion of fat.

It wasn't until all three were eaten that the old man Zhao said: Obviously all of them are meat that lacks fat. After mixing them together to make meat fillings, they actually form a 'bouncy' texture, and when you bite down, there is still a strong aroma. The gravy splashed out? Is this...crab paste?

That's right! I remembered, wasn't the previous 'crab roe' divided into two parts? I'm afraid the 'gem' on it is only made of female crab roe, while the male crab roe...is boiled into crab paste, That is crab oil, which is added to the meat filling as a supplement to the fat!

Regardless of whether the crab is male or female, as long as the season is right and the crabs are in good health, they will all have yellow.

However, the composition of male crab roe and female crab roe is different. The female crab roe is the ovary and eggs of the female crab, while the male crab roe is the testis of the male crab... In addition to the testis, the male crab will also accumulate fat for the winter here, that is, the crab paste!

The more robust the male crab, the thicker the crab paste, which is white when raw, but becomes a translucent gel when cooked...

Liu Maoxing boiled the crab paste from male crab roe before, seasoned it and added it to the minced meat as a supplementary fat for the minced meat that lacks fat!

Under Liu Maoxing's super sense of taste and super sense of smell, he has chosen the most appropriate spices for guidance, and the gentle infiltration of crab paste makes the pork and crab meat perfectly combined in terms of taste and texture. .

And with the excessive filling, the crab roe grains used as the outer filling, after adding it, it doesn't look obtrusive at all...

Not only that, I'm afraid the female crab roe is fried with raw lard, right?

Indeed, first use lard to stir-fry the required spices to give off their aroma, then filter out the residue of the spices, and fry only with lard, which further enhances the matching degree of the female crab roe with the filling!

No...you forgot the most basic... egg skin! Luo Huaiyu said suddenly.

That's right, think carefully about the feeling when you chewed it before... The reason why the filling is tight and the fat bursts together is because of the soft and palatable egg skin, right?

Moreover, crab paste was added to the batter of the egg skin. The oil that was brushed on the iron plate at the beginning was also the lard after frying, and it was added on the top of the crown... No, when the Wangwang dumplings are made, the top There is a small opening left, and the crab roe just sits on it. When steaming, while the steam of the stuffing is sealed inside, part of it combines with the crab roe on the top, which makes the inside and outside stuffing tightly combined in terms of taste. Together!

It seems that it's not just 'good-looking', the 'crown' itself is also a whole... Leian sighed.

After that, it entered the stage of discussion between the certified teachers.

Without too many words, Liu Kuishan and the other four looked at each other, and then nodded in unison.

In the end, Liu Kuishan stood up and announced: After the review by Zhao Jun, Luo Huaiyu, and Lei An, a total of five three-star certifiers, the applicant Liu Maoxing, in the assessment titled 'Dumplings' and 'Sea, Land, and Air', won A total of five votes of 'pass', zero votes of 'abstaining', and zero votes of 'fail'...

Following the regulations of the Dragon Chef Alliance, the applicant Liu Maoxing is now granted the status of 'Three Star Chinese Beijing-style Pastry Chef'! This status is equally valid in the 'Dragon Chef Alliance', 'Michelin Food Federation', and 'Brahman Tasting Association'!

With Liu Kuishan's announcement, only the friends and relatives cheered for Liu Maoxing in the No. 1 venue... and even celebrated Erina's promotion to the 2-star Western Seafood Cooker together!

That's right, Erina passed faster than Liu Maoxing, but in order not to disturb his train of thought, everyone didn't immediately cheer.

After finishing the two-star assessment, Erina took a short rest, as if she was going to start the next round of assessment with Liu Maoxing...

The certifiers of the Michelin Gourmet Federation also had no objection, and they were also watching the excitement with great interest at this time. After all, whether it is God's Tongue or God's Knife, it cannot be considered by ordinary young people.

And in No. 2 food halberd field, it was completely boiling at this time!

The last time a three-star chef appeared in Yuanyue was at the graduation ceremony of the 79th class. Dojima Gin challenged Samsung successfully.

Among the graduates of Yuanyue College, although there are many three-star chefs, the only one who really became a three-star chef at Yuanyue College before that was Dojima Gin.

Moreover, Dojima Gin passed the examination of a three-star chef at the graduation ceremony. After receiving the honor of three-star chef, he left Yuanyue Academy and joined Yuanyue Hotel.

But the current Liu Maoxing was awarded the three-star title when he was in his second year!

Although Yin Dojima claimed that Liu Maoxing already had the same strength as himself when he graduated in the competition for the top ten heroes, but after all, what he heard was false. Who knows if Yin Dojima is self-effacing?

Until this moment, Yuanyue Academy's record was broken for the first time!

If Dojima Yin is a living legend, then Liu Maoxing is a legend in front of you and a legend that continues...

At this moment, in the hearts of most of Yuanyue's students, they condemned (ji) (du) for Liu Maoxing's shameless act of seducing the eldest lady, the second lady, and the little secretary... claiming that one person ruined two acres of cabbage by himself, All have been temporarily suppressed.

Especially for ordinary students, the fact that Liu Maoxing passed the three-star review will not make them feel that there are dark clouds, because Liu Maoxing is originally the first seat of the ten elites, and he is too far away from ordinary students!

At this moment, on the contrary, all the students seemed to see the direction, and they became more confident in themselves and Yuanyue Academy.

In the Yuanyue Hotel at the same time, the first-year students who had just entered the advanced department and were staying and studying were also watching the broadcast at this time, as if their physical fatigue had been reduced by more than half at this time, and they were more energetic in the subsequent training full up...