Chapter 326: : Evolutionary carving

The outcome is indeed difficult to judge.
Three kitchen counters, three chefs, each chef is dedicated, ignoring the whispers of the outside world, completely immersed in his own cooking world.
"Bee..."
At this time, a strong scent of the ocean came to the nose.
Everyone's eyes were immediately attracted by Takei Shinji.
Takei is frying lobster meat in a pan.
I don’t know how Takei operates. The shrimp shells of the'beer lobster' are almost intact, but the shrimps have been taken out. They share three thicker pieces of meat, and the remaining small pieces of meat are placed on the corner plates and discarded. No need to.
The boiled lobster shell is undoubtedly a beautiful golden color, which makes you appetite.
Similarly, the blanched asparagus was placed on another small plate, and there was a hint of heat. These asparagus will be used to pad the plate and serve as a decoration for the plate.
The olive oil in the pan is boiling.
I took the glassware and filled it with a white "crisp prize". Takei Shinji looked serious and took every process very seriously. The pious eyes seemed to be the artist who was carving a masterpiece of his life.
The white slurry covered three sections of lobster meat.
Then, without tools, just use both hands, scratch the head and tail, and put three pieces of lobster meat in a pan.
Suddenly the umami gushes out!
With a soft sniff, the little partner of Jixingliao was intoxicated.
It's one thing to watch a live broadcast and watch a recorded broadcast. It's another to smell the scene.
The scent made them uncontrollably immersed in it, but it was only the taste, which made them soft all over, and slowly opened a magnificent picture of the deep sea in front of them. The whole person seemed to be surrounded by the ocean.
"This is the fantasy ingredients from the ocean..."
Xingping Chuang really clenched his fists, his eyes showing excitement, and he couldn't help thinking: "If there is a'beer lobster' in front of me, what should I do?"
Unknown, unfamiliar, fantastic ingredients are more attractive to chefs than Jinshan Yinshan.
From the beginning of the semester, Xia Yu and Si Yingshi confronted the "White Hair Sindrella Beef" to the current "Beer Lobster". Unconsciously, Xia Yu was accumulating battle experience and culinary experience. This halberd pig's feet and a large group of friends also accumulated experience and quietly grew up.
Their horizons have exceeded the ordinary far moon to be born too much a year.
Not only were they lucky, Tian Suehui, Ryoko, Morita Mori, etc., including Yoshino Yuki, who was out of character, also calmed down, his eyes gleaming with wisdom.
Ordinary ingredients can no longer satisfy these young and energetic chefs!
"Students of Yuanyue are of high quality!"
The kitchen was suddenly quiet and weird, and Maas glanced at Yi Sehui, Kobayashi's gentian, and Yaqiu Rina, who was looking at everyone at Jixingliao, and was secretly surprised.
Don’t forget, aside from being a ‘gourmet party’, he’s the real vice principal of Orlando.
At this moment, an emotion called dread grows in Maas' heart.
Perhaps this year's college hegemony is the first to win the championship.
...
ten minutes later.
Takei Shinji poured the sauce of garlic, onion and light cream on the lobster meat on the plate.
Finally, sprinkle crushed red pepper.
"Ding!"
He patted the bell of the vegetable dish, and looked at everyone, finally showing a smile.
"My cooking is done!"
Say, take off the apron.
Ok?
Takei took the lead to look at Ichiro Hase.
Ichiro Haseya stood on the kitchen counter with a smile, and several plates in front of him were filled with fresh green vegetables that were not fried, while the oil pan in front of him was already slurping.
The oil temperature of tempura fried ingredients is generally between 160 and 190 degrees. If the temperature is higher than 210 degrees Celsius, the oil is liable to change, smoke, and produce various harmful substances. Therefore, controlling the oil temperature is important for learning tempura. The Luo cuisine chef is a must-have.
Without waiting for everyone to ask, Ichiro Haseri smiled and said:
"Tempura, it's still time to fry and eat."
"Generally speaking, the best time to eat is 30 seconds."
Simply put, it is to eat while it is hot.
Everyone understood.
"So, Mr. Hase, what is this?" Kobayashi's gentian swallowed and pointed at the pot on another stove.
There are apple slices and orange slices in the pot.
At the same time, as the fire heats up, a fragrance of fragrance lingers.
"Huh? Lilac, bay leaves, cardamom powder..."
Elizabeth next to Maas, raised her eyebrows, sniffed the fragrance and said, "There is also a natural and refreshing sour taste, is it dried cranberry?"
"Wait, cinnamon! Cinnamon sticks!"
This beautiful white Western woman quickly distinguished all the spices in the pot.
Look at the dark red liquid in the pot again.
"Wine?"
Azumi Rina muttered, "Cook red wine?"
"Yes, it's just cooking red wine," Mas replied, casting a stunned look on Ichiro Hase.
Sounds incredible.
According to the public's perception, it seems that shochu and sake can be cooked hot, but in fact, red wine can also be cooked warmly. However, red wine needs to be added with something to make it more flavorful.
"I didn't expect Mr. Haseya, who is good at brewing wine, but also mastered the Western-style warm wine cooking!"
Masdao: "It is said that the ancient Greeks first invented mulled wine. At that time, the Greeks advocated frugality and did not waste food. Seeing that the inexhaustible red wine was left on the table, I tried to add spices and boil it!"
"Then, in the Roman era, the Romans inherited and improved the method of hot wine, adding honey, pepper, aromatic leaves and even saffron to make the mulled wine more flavorful!"
Everyone suddenly.
It turned out to be an ancient way of cooking.
The fire in the stove is very small, so it is appropriate to heat the wine with a small fire, otherwise the alcohol will evaporate if it boils.
This process takes about 20 minutes.
As a result, a group of people including Takei and Haseya looked at Xia Yu's kitchen counter.
Uh?
Look at each other.
Instead of cutting the sashimi, Xia Yu held a silvery knife and portrayed the two-meter square ice pimple on the kitchen counter.
"Hoo!"
"Hoo!"
The carving knife crossed the surface of the ice, and the bright silver blade, just like wearing white paper, quietly drilled into the ice.
In the harsh voice, Xia Yu worked intently.
Such high-strength carving is actually very difficult. This ice is twice as large as that in the exchange class last time. This also means that he has more control over the carving of ice sculptures. You can try to carve more. Big works.
What should be carved?
According to the original recipe in the brain, the requirements for ice sculptures are not high, or that ice sculptures are just the edges, and have no important impact on the quality of a dish.
However, the ice sculpture in Xia Yu is completely different.
How rustic is the carved hill, there is no technical content, obviously have the time and technology, do not pursue perfection~EbookFREE.me~Xia Yu can't pass the psychological level.
The words of the carved dragon appeared repeated, and Xia Yu would be bored with his own carving.
So, what Xia Yu is carving is a brand new ice sculpture.
According to the image of the mind, one stroke at a time, carefully carved.
"If you are a sashimi, why do you need an ice sculpture?"
"It's true that ice cubes can lock the umami of fish fillets, but is it wrong to focus on carving?"
Just when everyone was puzzled, Xia Yu suddenly closed the knife, and slowly extended his palm, gently patting on the ice.
Click.
In an instant, there was a big avalanche and the ice was falling off.
On the kitchen counter, a creature revealed its charm, which distracted everyone present. (To be continued.)
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