Shokugeki no Imitation Chef

In Liu Maoxing's speculation about Lin Yi and the creation and improvement of his own recipes, a week passed in a blink of an eye, and it was already Saturday. Although Liu Maoxing still didn't go to the scene to prevent accidents, but this time he couldn't help but open it. television!

After enduring the emcee's long opening remarks in Liu Maoxing's eyes, he finally saw the lineups of both sides.

As expected, Erina willfully chose the past as the topic of her battle.

On the side of the American Development Association, it is true that thistle is standing on the opposite side of the cooking field titled The Past!

At the same time, Liu Maoxing was surprised that Hiromi Seto from the Seed Team did not participate in the three individual competitions... In the Future one, it was Alice who stood up.

The future... is it because of 'molecular cuisine'? But Alice is still a little too immature? Liu Maoxing muttered in doubt.

It can indeed be seen that on the cooking field titled Future, the cooking table on the Seed team side has been surrounded by all kinds of rare (bu) strange (ming) ancient (jue) strange (li) equipment.

However, the situation of the future group only made Liu Maoxing curious, but not worried. As for the past group, because it was broadcast on TV, Liu Maoxing could not see anything unusual, so he could only speculate that the Dark Cuisine Showdown should be Already started.

Because he couldn't understand the voice of the explanation kept ringing, which made him more upset, and the director who always switched the camera, Liu Maoxing simply went to the Internet to find, and there is a website that really specializes in live broadcasting with a fixed angle of view. Based on Liu Maoxing's current cooking experience I don’t need to listen to the commentary, I specifically found the live broadcast of the past cooking field and watched it...

Huh? The ingredients for cutting thistle are...eggplant, pumpkin, potato, tomato, lettuce, bell pepper, garlic, onion...in addition to common spices, there are rosemary, oregano, thyme and herbs... It's really plain, wait! Why does it feel vaguely familiar?

Although the angle of the live broadcast is not good, as long as Liu Maoxing sees the ingredients and spices that appear on the screen, he can judge the type.

At the same time, you can also see Nakiri Thistle's malicious expression...

Liu Maoxing even felt that, including the current Nagini Jiji, and Paul when he was dueling with him before, the reason why their expressions during the duel were not suspected by others should be the influence of the curse on other people.

Although you need to be serious when cooking, it's a bit against the law to have a blank face or a strange expression throughout the whole process.

The ingredients that Erina can see here are eggs, flour, oats, milk, Parma ham, duck, lemon, and there are many special spices, the most eye-catching one is tarragon...

Looking at the ingredients and preparations of Nakijiji, Liu Maoxing frowned, as if he realized something.

Sure enough...just visual judgment may not be accurate, but those herbs should be herbs from Provence, and other ingredients...Although there are small differences, but combined...what is he thinking? Although listening to painting Rina once mentioned that it was the first dish that Nakiri Ji personally made and let her taste in her memory, and it was also the dish that was suspected to cause Ling'er to be suppressed by the parasitic 'demon', but... obviously not Is it suitable to do it in the competition at this time? Liu Maoxing couldn't help but feel a little puzzled.

That's right, Liu Maoxing guessed what Nakiri Ji wanted to do...

Provence stew!

A dish that stews several kinds of fruits and vegetables together. It was originally a local dish in the Provence region of France, but after generations of improvements, it is now considered a famous French dish...

From the cooking of the cooks of the Central Gourmet Organ and the advocacy of Nakiri Ji at Yuanyue College, Liu Maoxing vaguely realized that his definition of feed does not divide according to the quality of the ingredients , made by cooks who are not appreciated by him, no matter what ingredients are used, they are feed.

Liu Maoxing believes that this famous French dish derived from local cuisine can shine in a different way in the hands of Nagini Jiji, but he still doesn't think this dish is suitable for use in competitions!

Provence stew, also known as Provence stew in Chinese...

The production process is very similar to Northeast Chaotic Stew. Although the ingredients and spices are different, they are all a kind of dish that stir-fry and then stew a large number of messy ingredients.

There are many types of ingredients, which means that the taste will be very messy. Although this messy cannot be simply defined as unpalatable, it is definitely a deduction item for use in the competition!

It's like the reason why the sumo wrestler hot pot prepared by the Sumo Hot Pot Research Institute was classified as unsuitable for food halberds by Liu Maoxing...

As for letting Erina taste this dish at the beginning, it was also difficult for Erina, who was only five years old, to distinguish the taste composition of scrambled stew!

If you can't fully distinguish success, you will be locked in a small black room where no one can approach, and come out after distinguishing completely...

After all, Erina was still young at that time, so messy cooking... I heard from Erina that she was locked up for two days before she could fully distinguish successfully.

In the past two days, she spent most of the time crying.

This also constitutes one of the main events of Erina's fear of Little Black Room!

Purely from the perspective of attacking Erina, Nakiriji chose this dish rightly, right to the point that Liu Maoxing would run to the arena and punch him right now.

Indeed, Erina also saw something, her expression changed a little, as if she was suppressing her instinctive fear...

But from the perspective of competition, Liu Maoxing still doesn't think this is a good choice!

Whether it's Nakiriji's original intention or the reason for the curse, it should make him attach great importance to the victory. There is no reason why he should not go all out. Could it be that he wants to win by hitting Erina's spirit?

Protecting the fake jade dragon pot from being discovered, consolidating its position in the American Development Association, and the influence of the curse... There are too many reasons for Nina Cutji to desire this victory.

Moreover, the style of Provence stew, no matter how delicious it is, does not conform to the high-end image that Nina Cut thistle needs to promote for itself, right?

From the visual effect, the chaotic stew style of cooking is not cheap!

The other party chose Provence stew at this time, which seemed incomprehensible to Liu Maoxing.

At the same time, the kitchen utensils prepared by Nina Cutji also attracted Liu Maoxing's attention...

Is that a charcoal oven? What's it for...

This doubt was quickly answered. I saw that Nagini Jiji first put the red peppers in a charcoal oven to smoke and roast them, while distractingly weighing various spices and herbs until the surface of the red peppers, It was burnt, so it was removed.

Liu Maoxing knows that the smoked red pepper has a unique flavor, but this flavor... cannot be maintained in stews.

When stewing randomly, it will definitely cover up the smoky flavor, but it will make the stew's mixed taste even weirder...

Nakie Ji's next actions made Liu Maoxing even more strange, but at the same time he couldn't help but have some guesses.

The outer skin of the charred red pepper is peeled off, and the meat of the colored pepper inside does not have any scorched marks. Then, the red colored pepper meat is diced and added to the sautéed onion and garlic. Xiaoding's tomatoes, as well as the spices and herbs prepared before, boiled up in the pot...

No extra water is added, just the moisture in the tomatoes and bell peppers is boiling!

Is this making sauce? Liu Maoxing frowned more and more, as if he already understood what some people who cut thistles were going to do.

At the same time as the sauce was being boiled, thistle cut other ingredients into round slices, which was slightly different from the ingredients of the common Provence stew that Liu Maoxing knew. There was no zucchini in it, but there were more pumpkins, lettuces, and potatoes... …

In Chinese cuisine, zucchini is also called small melon and watermelon. It is a variant of pumpkin and is not as sweet as pumpkin.

Lettuce, to be precise, should be called stem lettuce. Usually, the lettuce that everyone says belongs to this category. As the name implies, stem lettuce is usually the part that eats its stem. , but generally people call it lettuce in Chinese. Lettuce only refers to lettuce for stems. Any restaurant that uses lettuce as lettuce will have to be smashed...

Although lettuce is originally produced on the Mediterranean coast, France, which faces the Mediterranean Sea in the south, naturally grows lettuce, but Provence stews usually do not add lettuce.

Needless to say, potatoes, the scientific name of potatoes, originated in South America, were introduced to Western and Chinese cuisines about 600 years ago, and quickly became one of the staple foods that Western cuisines like, but usually due to different maturity periods, different Potatoes are added to Provence stews, but there is a special Potatoes de Provence.

Obviously, pumpkins that are larger than other ingredients are cut into small pieces with a knife, and smaller lettuces are cut sideways to make a larger area. In the end, the slices of several ingredients are almost uniform in size and shape, oval slices.

Because of the TV broadcast, Liu Maoxing was unable to see the Feng Rui Wen of the Ling Zang Library appear on the TV signal, but he could guess that it must have played a role!

Purely from the perspective of Ling Treasure, Provence Stew is very suitable.

After the spirit storehouse becomes a cursed kitchen utensil, it can be said that the ingredients that are the object of the curse can be said to be the most or the least...

It works for all ingredients, but almost all ingredients can prevent it from taking effect...

As a cursed kitchen utensil, the spirit storehouse does not make human beings allergic to certain ingredients, but greatly reduces the shelf life of all ingredients!

Its normal function is equivalent to a portable perpetual refrigerator when only its body is used, and if its full effect is activated, it can fix the ingredients in a time state...

As a local dish, Provence stew is originally the product of the harvest season, when farmers put all kinds of freshly picked vegetables together and stew them randomly.

It is conceivable that the Ling Zang Depot may have fixed the vegetables used in the state of just picking, as if there is no storage process!

The sauce has finally boiled to the point where the water has dried up, and the cut thistle does not seem to have the slightest intention of stewing vegetables. Instead, he took five small iron plates and spread the sauce evenly on the small iron plates At the bottom, oval eggplant slices, pumpkin slices, lettuce slices, tomato slices, potato slices, sliced ​​thistles, and sliced ​​thistles were placed in a small iron plate with sauce at regular intervals and overlapped each other.

It looks like a colorful swirly lollipop!

Sure enough, I didn't mean to stew, but chose to put the five iron plates directly in the oven after covering them with tin foil...

I see! Liu Maoxing said to himself.

Sliced ​​thistle is a baked dish that changes the Provence stew!

Therefore, in terms of image and taste, the chaos of Provence stew has been perfectly overcome...

In the middle of cutting thistles, I also adjusted the temperature of the oven, and took off the tin foil. When the work was finished, I could see a plate of gorgeous Provence stews... No, it should be said to be Provence roasts, presented In front of the judges.

Slices of colorful and neatly arranged roasted melon and fruit slices bloom charmingly in the steaming smoky sauce.

When the judges saw the colorful grilled vegetables in the small plate in front of them, they also showed their expressions of great interest. The only thing that was out of line was that after Nakiriji presented the dishes, he ignored them and went to Erina's Next to the cooking table, there is another plate of Provence Roasted Vegetables...

And Erina's cooking has reached the final stage at this time, and the sauce is being poured on the finished product.

Although the ingredients used are different, it really is 'Eggs Benedict'! Really, the recipes chosen are more 'weird' than the other... Liu Maoxing couldn't help muttering.

Yu Mei, Xiaohui and others who were present at the scene couldn't help becoming anxious...

That's... Eggs Benedict? What was Erina thinking? Why did she choose a breakfast as the recipe for the competition! Yu Mei rubbed her head and said.

That's right, it's the egg breakfast that Erina used to cook in the last residence training and buffet-style assessment, but the recipe now is obviously different from the recipe at that time.

My lovely daughter, do you still remember 'Provence stew'? It was the first dish that Dad cooked for you to make your 'God's Tongue' shine! At that time, you still said that you couldn't distinguish the ingredients in it. What are the spices and ingredients? I can't speculate on the place of origin, the category they belong to, and how long they have been stored...

In the end, it was through Dad's method that you were able to tell the difference, right? After hanging out with those mediocre people for so long, I'm afraid your talent has degenerated! Come and try this improved version of 'Provençal stew' again, and reconnect with the past! No need to eat feed anymore!

Liu Maoxing read Nakieji's lips from the camera...

Sure enough, Nakiriji, who was originally hostile to Liu Maoxing and Erina, was the one who preserved the most complete self-awareness in the Dark Cuisine Showdown.

Liu Maoxing even suspects that Nakiriji may have put other additional conditions on the Dark Cuisine Showdown bet on his own consciousness!

Okay, but at the same time, please taste my food! Erina said.

Seeing Erina's expression, Liu Maoxing was a little relieved, at least in Erina's eyes now, there was no longer any fear of cutting thistle.

Fei Shazi, who was at the scene, said solemnly at this time: No, the reason why Ms. Erina chose 'Eggs Benedict' is probably because... when Ms. Erina was four years old, she made it for the first time by herself. My favorite dish is egg dish!

Eh? The first time Erina made eggs Benedict? Yuuki asked in surprise.

Although Eggs Benedict is not too complicated, and it is a common breakfast dish in North America, but it is a little bit...

Of course not. After all, Miss Erina was only four years old at that time, and it was the first time she fired... What she made was an fried egg. Fei Shazi said.

Fried eggs? What does that have to do with 'Eggs Benedict'? Poached eggs are used for eggs Benedict, right? Wait! No, speaking of which, Erina's 'Eggs Benedict' this time seems to be It’s fried eggs!” Yu Mei suddenly realized.

Eggs Benedict is a common breakfast in North America. Usually, a small piece of English muffin cake is prepared as the base, then bacon, side dishes are placed, a poached egg is covered on top, and the egg is topped with hot and sour Spicy Hollandaise.

However, not only did Erina use completely different side dishes, but everyone also recalled that what Erina used should not be poached eggs, but fried eggs!

A poached egg refers to an egg in which the egg white is boiled in hot water while the yolk is still runny.

Unlike soft-boiled eggs, poached eggs are not boiled, but boiled in hot water after the shells have been removed.

The most attractive thing about Poached Eggs is undoubtedly the moment when a table knife pierces the solidified egg white on the outside, and the egg yolk that is still fluid inside flows out!

However, if you look closely in the close-up, the eggs on Erina's Bendinic Eggs can faintly see some traces of frying under the hollandaise sauce.

Did you replace 'poached egg' with 'fried egg'...

At the same time, the Bendinic Eggs made by Erina this time uses different ingredients. Instead of choosing bacon, it uses Italian Parma ham.

As one of the three major hams in the world, Parma ham has the softest texture among all well-known hams, which is different from the hardness of ordinary hams, and unlike Chinese hams that are salted many times during production, Parma hams are usually only Salt is added once, and the amount of salt used is relatively small in ham. After the blood is precipitated, the smeared sea salt will be washed away and continued to dry, so the taste is not heavy, and it is even called sweet ham.

Therefore, Parma ham is not used more as a condiment, but can be eaten as a whole piece alone. The thinly sliced ​​top-quality Parma ham has a dark red color and a translucent color. The fat has a marble texture. process, smells and has a smoky flavor, and can be eaten raw.

The slicing technique of Parma ham can also be used as a reserved item for performances in Italian restaurants. Even though automatic and semi-automatic slicers have become popular, many restaurants still maintain the habit of manual cutting.

At this time, in Erina's improved version of Bendinic Eggs, you can see the curved slices of Parma ham covered under the fried egg, and the wave-like curls exposed between the fried egg and the base below make the People feel very attractive...

And in addition to Parma ham, there are other things that can be vaguely seen...

It's sliced ​​roast duck. Xiaohui, who had been looking at Erina before, said.

That's right, the roast duck was sliced ​​with the skin and meat after it was roasted just right! There are not many Bendinic eggs in each, with three or two slices, overlapping in Parma ham...

Speaking of roast duck, the first thing that comes to mind is Beijing Roast Duck in Chinese cuisine, which already belongs to the regional menu (well, it is something similar to a landmark!).

However, Erina's roast duck is more inclined to Cantonese-style roast duck in production. It also belongs to Chinese cuisine, but it tends to Cantonese cuisine.

Peking duck originated in the Ming Dynasty. Zhu Yuanzhang, the emperor of the Ming Dynasty, liked to eat roast duck. At that time, he lived in Yingtianfu, that is, Jinling. In later generations, Nanjing also had many skilled roast duck masters. After Ming Chengzu Zhu Di usurped the throne, he moved the capital to Shuntianfu, also Even in later generations of Beijing, many duck roasters have switched to other places. Since then, Jinling Roast Duck and Beijing Roast Duck have separated...

Because of the support of the royal family, the reputation of Beijing Roast Duck has gradually changed from that of Jinling Roast Duck, and then Cantonese Roast Duck suddenly emerged, which is another new genre derived from Jinling Roast Duck.

Compared with Beijing roast duck, Cantonese-style roast duck pays more attention to the taste of duck meat. The former is that the duck skin is more fragrant. If the most authentic method is followed, Beijing roast duck should be roasted with fruit wood, so that the aromatic substances in the fruit wood are burned and fully roasted. It dissolves in the duck meat, and after blending with the taste of the duck meat, it produces a flavor that is oily but not greasy, salty and sweet.

The authentic Cantonese-style roast duck inherits the characteristics of Jinling roast duck, using pine branches and pine nuts as fuel.

Because of the different recipes and flavors when roasting, the sauce is also different from the Peking duck served with shredded green onion and sweet noodle sauce. It is better to serve it with sour plum sauce or other slightly sour sauce...

Have you noticed that the bread base that Erina baked before is also different from half of the English muffin cake. It doesn't add so much butter and doesn't have low flour. Instead, it uses a mixture of high-gluten flour and baking powder. The proportion of milk is also different from common muffin cakes... You Ji said suddenly.

That's right, this way it should be far from the softness that muffins have, and the texture should be harder and chewy... It's a bit like German-style peasant bread! Yu Mei nodded.

Liu Maoxing, who was watching the live broadcast, also noticed this, and at the same time, read out what Nakiriji was saying from his lips...

Fried eggs? You haven't given up yet? I should have said at the time that as my daughter, producing feed is absolutely not allowed! Thirteen years... If you have been under my teaching for these thirteen years If so, it may be possible to no longer produce feed.

It's a pity, neither you nor father understand... Then I will reluctantly taste the new feed produced by you who mixed with the untouchables!

That's right, Fei Shazi still remembers that after Erina completed the fried eggs for the first time, she went to her father to taste them with great interest, but in the end, she was trampled under the feet of the naughty thistle without even tasting them, and reprimanded her for Production of Feed...