[Comprehensive] Su Ying's Spirit of Eating Halberds

Due to the particularity of the censor's status, the students of Totsuki Academy were not allowed to enter to watch, and the live broadcast of the whole game was broadcasted through the camera.

Yiwu Qijun and the others are sitting in front of the TV at this moment, watching the food halberd through the TV screen with more seriousness than watching the red and white songs.

At this time, the TV screen was focusing on Ezuya Ruishan.

"Eizan Etsu also really knows how to cook..."

This seems like nonsense, as a member of Yuanyue Ten Heroes, how could he not be good at cooking?But this is what many Yuanyue students are thinking in front of the TV at the moment.All the ten elites of Yuanyue Academy fought on the way of eating halberds of blood and fire, but only Ruishan Zhijin rarely appeared on the battlefield of eating halberds.

He never liked to fight the opponent head-on with dignity, but used various strategies to push the opponent into a corner and win without a fight.Since he entered junior high school, for as long as five years, he has not experienced as many eating halberds as the other ten heroes in a year.

But this does not mean that Ezuya Ruishan's cooking ability is not strong, on the contrary, his cooking ability is terrifyingly strong.

Think about it, since he was a consultant in junior high school, he has handled more than [-] cases!Different fields!Different restaurants!He has given a solution that completely satisfies the customer.

It is absolutely impossible to do this without mastering a wide variety of recipes and cooking styles.

He is a living "recipe encyclopedia".

And the reason why he didn't want to set foot on the battlefield of eating halberds was just because - that didn't make money.

Eating halberds that don't make money is like wasting life to Ezuya Ruishan.

No!Everything that doesn't make money is a kind of murder!

"So... which dish do you want to make?"

The moment he heard the dish "Satsuma Chicken", countless books began to turn pages automatically in Ruishan Zhizuya's mind, and in that glorious world, one after another connected from the central one The native chicken is extended, leading to countless possibilities along the unknown direction. Different dishes, different seasonings, different cooking styles, any change will be a completely different dish.

Regarding Satsuma chicken, he had accumulated too much culinary experience when he worked as a food consultant for those high-end restaurants, so it didn't take long to finalize the final answer.

"Okay, let's decide to do this."

The so-called high-end ingredients are meant to allow customers to experience a pleasure that is completely different from those of low-grade ingredients at the moment of entrance.

distinction.This is the magic weapon why those high-end restaurants can set the price of a dish dozens of times higher than ordinary restaurants.

This dish that Eizan Etsu also plans to make is a delicacy that can fully utilize the deliciousness of Satsuma chicken.

"It's time to start..."

"A whole native chicken, just dipped into the pot like this..." Xing Ping Chuangzhen scratched his head in front of the TV, "What kind of cooking is he going to do?"

In his hometown, there has never been a way to cook a whole chicken, let alone a native chicken, which is too extravagant - Xiao Xingxing, who was born in a family restaurant, began to worry about what would happen if the guests couldn't finish it Do it, it's a waste!

"Probably that way—" Jun Ibuzaki, who has experienced a lot of high-end cuisine, gave his answer after observing the condiments that Eizumi Ezuya Eizaya chose.

In the hall where the halberd was eaten, the competition was still going on intensely.

"This temperature, well, it's about the same." The native chicken that was completely submerged in the soup pot only had two chicken feet protruding from the orange surface to prove its existence. Rui Shanzhijin also confirmed the temperature in the pot , and turned the knob slightly to turn off the fire.

The floating oil layer on the surface of the soup pot will lock the temperature tightly, and the chicken imprisoned inside will involuntarily penetrate the heat into the chicken bit by bit with the residual heat in the pot, so that , the unique tender meat quality of local chicken will not be damaged, and it has an unparalleled taste.

The key to this delicate technique is to accurately grasp the heat, which requires the chef to be very familiar with the characteristics of the ingredients and the functions of the kitchen utensils.

Like a delicate balance.

During the heating process of the chicken, Ruishan Zhijin also stir-fried the chicken skin that was peeled off before, carefully turned it with a shovel, pressed some unevenly heated chicken skin, and let it slowly fry in the pot until it turns clear yellow Translucent chicken oil - In order to make the whole dish more uniform, he does not plan to add olive oil or other vegetable oils to this dish.

Followed by, stir fry!

The key to stir-frying is that the heat should be strong enough and the technique should be fast enough.

Fry the ingredients in the wok quickly with high heat, and it takes only 3-[-] minutes from the wok to the completion. This can avoid the loss of a large amount of nutrients, retain the true color of the raw materials to the greatest extent, and cook out the essence of taste and texture.

It was another scene completely different from the soft and slender before.

Amidst the loud roaring noise and blazing flames, Ruishan Zhijin also held the iron pot and threw the vegetables into the air, and a flame burst out from the pot from time to time, the sound and light effects were really shocking.Under his control, the crazy fire wave fully combined the delicate and rich chicken oil with garlic, ginger and other condiments, so that it was covered with the smell of Satsuma chicken.

And these will be the best ingredients for the finished product later on.

Just wait until the heat has completely penetrated into the inside of the chicken, then take out the chicken submerged in the soup pot, wave the blade, and cut it apart... such as chicken wings and chicken feet, which have more bones than meat, are not suitable The edible parts are added to the soup together with the coriander for heating and cooking.

In the end, they will turn into a bowl of clear and delicious Satsuma Chicken Soup.

Of course, not all of these soups are used to make chicken soup. In fact, a large part of them are used as steamed rice.The rice steamed with delicious local chicken soup, just think about it and feel that the aroma is overflowing from it.

"One link is closely linked, just like the development strategy of a listed company, it is completed in one go and is impeccable."

This is his cooking style, as precise as hundreds of gears connected.Meizuo Subaru, who once competed with Su Ying, is proud of the meticulousness, which is not on the same level as him.

Misaku Subaru's delicacy only stays on superficial things like movements and techniques, while Ezuya Eizaya's delicacy runs through his entire world!

Whether it's stir-frying with high heat, or cooking with low heat, or seasoning like flower arrangement, he can do it at his fingertips, just because the whole process has already been installed in his mind.

As a businessman, what you have to see is not only the present, but also the future. When planning this step in front of you, you have already taken countless steps in your heart.

The essence of cooking is strategy!

There is no strategy!There is no chance of winning!

The spreading fragrance transformed into a standing figure wearing a glittering golden battle robe and a golden crown with an extremely luxurious appearance in the air. It was a god representing wealth and money.

This is the will of Ezuya Eizan.

"Finally, it's almost done." Ruishan Zhijin also heaved a sigh of relief. He hadn't been on the food court for a long time, and he was very satisfied with his current state.

While the soup pot beside him was bubbling and bubbling, he also had time to pay attention to his opponent's situation.

Although he didn't think Su Ying was worthy of being his opponent.

After just a few glances, Ruishan Zhijin couldn't help but shook his head.

"My God, what did I see?" He sneered, "Sweet vinegar? Mayonnaise? Do you think it's in a low-end fast food restaurant like M's?"

Violent recklessness... is simply reckless reckless ah!

Adding these messy things is simply killing the delicate and mellow aftertaste of the Satsuma chicken itself. The delicate fragrance that is carefully cared for is completely destroyed by Su Ying herself.

"If you do this, I'm afraid this native chicken will die in peace."

"Senior, don't you know that cooking is done with the hands, not the mouth?" Su Ying, who had been busy all the time, paused for a moment, raised her head to look at Ezuya Ruishan, and then lowered her head.

Now she is trying her best to piece together the pieces of the puzzle in her mind, but she doesn't even know what the finished work will look like.

Ruishan Zhijin, who was choked, was also bored, but since he saw that his opponent was doing such unskilled things, he couldn't help letting go of his hanging heart.

"Why do you go back after learning more..." Ruishan Zhijin also sighed, "It feels like it was not as good as the autumn selection meeting."

Su Ying, who has experienced the autumn selection, field study, and gourmet festival, the food she cooks now is not as good as it was more than half a year ago in the eyes of Ezuya Ruishan.

"Suzuki-kun, what's your opinion?"

The three people who were originally sitting in the review booth finally turned their attention to the two students on the field after chatting all over the place.

"Well, it's okay."

It is enough to make a chef ecstatic that the vice president of the Tokyo Gastronomy Association, who has read the development of Japanese food and beverage history for decades, can make a good judgment.

"which one?"

"It's all okay."

His words undoubtedly made the other two frown slightly. They didn't pay attention to the field, but they knew Ezuya Ruishan, a student.This Yuanyue Shijie, who has done a good job in the food consulting industry, has rejected invitations from many gourmet restaurants and groups, and insisted on opening a food consulting office by himself.

As for Su Ying... She was the champion of the autumn selection only once, so naturally she would not be able to stand on their stage.

But now, Mr. Suzuki would actually say that both sides are "okay"?

That undoubtedly made them a little interested.

The author has something to say:

I didn't mean to be so out of context...

(scratches head)