Chapter 15: fire

Jumi Mito has completed the division of beef, and it is lightly marinated on the spot, and the sauce is being prepared. It is basically certain that when preparing to cook steak, Liu Pengxing is still cutting the taro silk ...
Of course, it means "not slow or slow", but it refers to his attitude. It seems to be unhurried. In fact, the speed is enough for the master of the sword!
Taro quickly became silky under Liu Pengxing's knife, and a little pot of taro silk had been cut out in a moment.
Mito Yumei could n’t help but stare at his movements, and immediately said,
Your sword skill looks good, but ... can you really give up cooking?

If Liu Pengxing now speaks softly, Mito Yumei can consider modifying some of the conditions for "eating halberd" and only let him drop out of school.
Mimi Yumi had always thought that Liu Pengxing was only a third-rate chef, and he didn't realize that this was the case until he saw his sword skill now.
"Eh? Why should I give it up? Immediately I will have a beautiful woman to follow me!" Liu Pengxing said with a smile.
Mito Yumei heard a jump in the blue muscles above his head, reminding himself the Nth time, don't take care of this guy ...
The companion of Ji Xing Liao in the audience, already do n’t know what Liu Peng Xing is doing, Marui Jingi grabbed his hair and said: "Taro silk? Is it fried food? But" fry "itself is difficult to play meat dishes Features? "
The cooking technique of "fried" is mainly common in Asia, or only Chinese cuisine and East Asian dishes influenced by Chinese cuisine will use this cooking method, and even rarely used in Japanese cuisine. fry".
East Asia has never been an area where meat dishes are well-developed. Fried meat also needs to be divided into small pieces. Duck meat that has no taste advantage, I am afraid that it will be completely "fallen" ...
But Ryoko directly rejected Marui Shini ’s guess and said helplessly:
How is it possible? So much salt is needed for frying? The judge ’s voice must be dumb for a few days!

At this time, Liu Pengxing moved out a pot-shaped wide-mouthed container with a base protruding in the middle. It seems that he transformed it with an iron pan.
At this time, Mito Yumei had already prepared three kinds of sauces, and the three lightly marinated steaks also used kitchen paper to absorb excess water and sauce, and began the final frying.
I saw that Mito Yumei specially pushed the movable cooking table to the position facing the judges. On the cooking table was a heating frying plate like Japanese teppanyaki, Yu Mei smeared special butter on it. And mix all the required ingredients on the spot on the frying plate that occupies half of the cooking table ...
"How do you feel like Teppanyaki?" Ogo wondered.
At this time, everyone at Jixingliao could not help being attracted by the charm of Mito.
Teppanyaki originated in Spain. At the beginning, it was just a simple method of heating teppanyaki, and then putting meat or vegetables on the top. After cooking, it was eaten immediately, because it is fast and very popular in the sailing era welcome.
Now it has developed into Beijing Teppanyaki, Japanese Teppanyaki, French Teppanyaki and many other types, mostly around Teppanyaki's food counters, placed in a place for diners to sit, and then Teppanyaki The master, surrounded by the diners, cooked all kinds of ingredients on the frying plate and placed them directly in front of the diners for retrieval.
Of course, some have evolved into a more concise model. For example, the iron plate squid stall on the roadside can also be regarded as a type of teppanyaki ...
Among the various teppanyaki, Japanese teppanyaki is the most particular in terms of ingredients, because it is defined as "premium cuisine", so the roadside stall is insulated from it.
But as it is now, it is not uncommon to use A5 grade beef for teppanyaki!
"Teppanyaki can be used to cook steaks, and Mito students seem to have prepared more than one steak. Naturally, the time required for frying is also different. After using this frying, the method of submitting immediately can make the judges Taste the best taste and temperature ... "Yi Sehui said.
Chuangzhen continued: "Not only that, this way of cooking in front of the diners is more common in the" civilian cuisine "in your mouth, letting the diners see the cooking process can induce appetite and appetite before eating! This Mito Yumei, although she is the eldest lady of any group, knows these skills well! "
"Of course, those who can appear here, but none of them are pure young ladies and young masters." Yishi Hui said of course.
Xingping Chuangzhen feels more and more that Yuanyue College is right!
While others are already anxious, the situation seems to be getting worse for Liu Pengxing ...
Yu Ji, especially the child's temper, has shouted in his throat, and the other audience's mocking and cheering voices have been reduced, just looking at Jixingliao like a joke.
At this time, Mito Yumei was alone on the frying board, manipulating nine divided steaks, including a filet steak, a ribeye steak, and a cold steak, because they were all taken from a cow, and they also had to Taking into account the appraisal of the judges, each piece is not large.
The first to be presented on the plate by Mito Yumi was three pieces of ribeye steak. At this time, in front of the three judges, three sauces had already been prepared.
Are onion and black pepper sauce, mushroom sauce and egg milk sauce, which were prepared on site at the time by Mito Yumei.
Also brought some naked steaks, and after being presented to the front, the three judges immediately started ...
The ribeye steak is made from beef ribs, which are both fat and thin. Therefore, after roasting, the meat is very fragrant. In order to give full play to its meaty taste, Mito Yumei only grilled it three times.
"This is the A5-level rib eye steak ... just the knife and fork go down, and the gravy spills!" The only female of the three judges, the Japanese restaurant "Tibetan Season" manager Kizuki Zinai seems to have been completely succulent. Conquered.
"Not only that! This is not just A5 grade beef, the level that can be achieved is necessarily low-temperature frying, and when grilling, the temperature control has reached a very high level, so that such a perfect order can be achieved. The gravy is overflowing! "A man in a suit and leather jacket among the judges," Black Bull and Mao "critic Oto Ryoki directly praised Mito's charming temperature control ability.
"Yes, I'm afraid that the frying plate is divided into hot zones of different temperatures? And those iron needles should be the tools to feel the temperature ..." said Okamoto Kedai, the producer of the top gluttonous show.
Indeed, when frying steaks on a frying plate, Yu Mei has been holding several disposable fine needles at hand, from time to time they pierce the steak, and then use his lips to feel the fine needles to judge the steak. Internal temperature, then adjust the position of the grill!
Lips are the most sensitive parts of human beings to temperature, but they are usually not used to sense the high temperature that is too hot, but the glamourous and lips, I do n’t know whether it is the result of acquired practice, or natural talent, you can rely on the accuracy of the lips Perceive the temperature in the high temperature range for the human body ...
Before the real tasting, the three had already praised Yu Mei. The knives and forks were ready, and the rib eye steak in the plate was divided. The size of the steak is obviously also exquisite. After being divided into three pieces, it can still enjoy the best. The fullness of the taste!
Is dipped in three kinds of sauces respectively, each of which is like a taste bomb in the mouth, making the three of them can not help bursting out of wonder and moan ...
"Mrs. Zangmu, the ribeye steak has too much fat, which is not conducive to the figure, it's not as good as ..." Okamoto said halfway through, Mrs. Zangmu had already put the last piece into the entrance quickly, for fear that someone might it.
I saw the judges' "desired dissatisfaction", and the audience also slobbered.
"I really want to try it ..." Chuangzhen also looks eager.
"Hey! Where are you from? Give me honestly looking forward to Axing's cooking!" You Ji said capriciously.
Chuangzhen has said confidently to Liu Pengxing: "No, Axing's food need not be too expectant ... because we can let him do it tonight!"
"Yes, yes! Certainly!" You Ji seemed to be hypnotizing herself.
Ryoko suddenly wondered: "Huh? Why didn't you see Xiaohui?"
Imuzaki pointed to one side and said, "She's here ... I don't know why, she seems more nervous than Ah Sing, and it seems she can't hear us."
I saw Tian Shohui sitting paralyzed in his seat, holding his amulet of "Academic Achievement Guard" in his hands, his eyes were dazzling, his mouth muttered, and he was casting a spell.
And at this moment, UU reading www.uukanshu.com suddenly had a "different" taste, which overshadowed the sirloin steak presented by Yu Mei ...
Sirloin steak is divided into parts of the outer ridge of the beef, and there is a certain amount of fat and muscle, but today the three judges are not old, but they do n’t have to worry about the problem of the mouth, and they are fried at a low temperature of 60 to 70 degrees. The system is well cooked, even the elderly should chew!
However, at the time of presentation, a strong alcoholic smell permeated the judges ’noses, which made their emotions of indulging in steaks somewhat" played "and could not help but stagnate ...
And Yu Mei also glared in the direction of Liu Pengxing. I saw that Liu Pengxing had opened the bottle of liquor and was pouring into a special container with a base!
On the base in the middle of the container, a bird's nest made of taro silk has been placed, and a huge white "egg" is placed in the "bird's nest" ...
The largest egg in the world is an ostrich egg, which is only about 15 cm long. The white giant egg is probably two or three times the length of an ostrich egg.
"That's ... what?" Okamoto wondered.
Tibetan was more careful, and suddenly said: "Ah! I know, it's salt. He used to mix protein solution and salt together!"
Indeed, under the reminder of Tibetan wood, everyone found that the salt basin was empty.
Taro bird nest, salt dome, and now there is a high concentration of liquor flowing underneath!
When everyone was wondering what Liu Pengxing was about to do, he saw that he took out his long-mouthed lighter and lit the pungent smell of liquor in the container directly!
A pot of burning flames instantly wrapped the nest eggs ...
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