Shokugeki no Imitation Chef

“Shuzhengzhai Maqin Deji officially accepted the cooking showdown of wandering chef Liu Pengxing! The showdown is … Yak!

The showdown lasts for four hours. Please invite Deji Machin and friends from afar to come to power! “

With the announcement of the elders in Zhaizhong, Liu Pengxing and Deji also entered the ring from both sides …

That’s right, it’s the ring, and changing the slogan can be used directly for the kind of “competitive marriage”.

On both sides of the ring, two bonfires were placed, one of which was equipped with a grill, and two clay stoves were prepared separately. A small round hearth is piled with three kinds of carbon at random.

As for the ingredients, spices, pots and pans, and two tanks of water used by the two people in the “cooking showdown”, they have also been piled up in the middle of the half on both sides …

The most conspicuous are the two yaks that have just been slaughtered and have not done any other treatment!

Upon seeing this, Liu Pengxing grinned … When he first started, he just wanted a few pieces of yak beef, and it was enough to add up to 20 jins of each part. You ca n’t just kill one for your own 20 catties …

In the end, for this yak, two yaks were used as ingredients for the duel!

You have to know that this “main ingredient” is all funded by Shuzhengzhai, no matter whether you win or lose, you don’t have to pay …

This also shows the degree of hospitality of the locals and respect for the “challenge Machin” rules!

“Huh? Why is the other party so young?”

“Uncle Deji will not be bullying …”

“I seem to have heard that the other party didn’t know the rules at first. Look at those supplementary foods and spices. You still got them from Uncle Dege.”

“Really, I thought there would be a dragon fight.”

“But don’t be disappointed! Uncle Degee will not put water in ‘challenging Machin’ because he is young! When Degee was young, in order to hone his culinary skills, he wandered Western Europe and Southeast Asia for ten years. How did he cook this yak when he came back as a machin in Zhaizhong? He really looks forward to it … “

Although Erina and others did not understand much, what the onlookers were talking about, but from their looks, they could also see the contempt for Liu Pengxing.

Seeing this, Alice couldn’t help cheering loudly: “Axing! Come on! Let them know how powerful!”

At this time, most of the onlookers were young people who also had ideals and wanted to become “Maqin” in the village.

Although she did n’t know what Alice was calling, she knew she was cheering, so she sang and danced to cheer for Deji!

And some of the “adults” in the village are more calm-hearted, and even Erina is slightly away from her cousin, as if she wants to pretend not to know her.

“It’s still a yak that hasn’t been dealt with. Can this kid be divided?”

“After all, claiming to be a cook, it’s impossible to even dismember a large livestock? It’s just a matter of time … It is estimated that most of the time will be spent here!”

“Deji is also true, anyway, he has divided the yak meat for others …”

Some of the Tibetans who watched around the village could not help worrying about Liu Pengxing.

But at this moment, as Liu Pengxing took out a “kitchen knife” wrapped in tarpaulin from the package, everyone’s tone changed again!

“This, is this a kitchen knife?”

“It’s more than one meter? Can it really be used?”

“Everyone be careful, he is about to start” swinging “… Don’t take off and fly out!”

That’s right, it is the biggest kitchen knife that seems to be “sweeping” in the next second!

Deji looked at Liu Pengxing, who had brought out the biggest “cutting knife”, but couldn’t help but be surprised. However, Liu Pengxing’s eyes were already focused on the “yak” in front of him.

The two yaks were just slaughtered, and their postures were four-hoofed and prostrate, stacked on both sides of the half-time confidence, and Liu Pengxing first was a portable knife, whirling around the yak, while using the other hand, he continued to be Fumbled about what he looked like, and after a lap, he stood in the right direction of the bull head …

I saw Liu Pengxing ignored the surrounding doubts and slowly raised a huge “cutting knife”.

“Maverick Blue Dragon!”

With several cold flashes, the long-haired cowhide on the yak bloomed like petals, but it has been completely removed!

In the “flower” part, I saw that the body of the yak was also broken from the back, neck meat, shoulder meat, ribs, waist eyes, hind hips, sirloin, oxtail, limbs, tail … except that the head of the cow did not move , The other parts have been roughly divided!

Just less than half a minute before and after, the people around, including Deji, had not yet seen how Liu Pengxing moved!

Not to mention how the knife was made, even how he did not have extra movements in the upper body, he did not see clearly the movements that appeared in various directions of the yak.

I only know that there is no hesitation between each knife, and every knife will decompose a part of the yak …

After the large pieces of each part were cut off, the internal organs in the middle, the gastrointestinal spleen, liver, kidney, etc. were almost intact, and they were shaved by Liu Pengxing with a few knives!

In less than half a minute, the whole yak was dismembered …

Not to mention a young man, even Machin, who is in his 50s or 60s and is still experienced in physical strength, has been able to do this for many years!

It’s true that it was during the period of “China” that Rennes mastered the slaughter and decomposition skills of large-scale livestock “Meng Niu Qing Long Slash” …

Renn can use this trick to decompose the buffalo instantly.

Liu Pengxing touched it with “super-tactility” before, to understand the difference between yak’s body structure and buffalo.

After the show, although not as fast as dismembering the buffalo, but in the early 20s, the dismemberment of the yak was completed, which was enough to shock the audience!

In the end, in the quiet, Alice reacted first, and began to cheer Liu Pengxing more enthusiastically. After all, the second lady who lived under the halo of Erina was the most annoying person who underestimated herself or those around her. .

And whenever this time, it will use some “willful” way to fight back!

For example, even with some revenge-like provocations to others, it is a pity that the language is not available, and the provocative effect has been weakened by 80% …

Partly understandable “adults” are obviously reluctant to see Alice in the category of “children”.

Most of the yak in Jiuzhaigou belongs to the Kowloon yak, some large wild yak can even reach a meal!

However, domesticated grazing yaks are usually much smaller, such as Kowloon yak and white yak, which are relatively small among yak. ​​The adult bull is about 270 kg, and the adult bull of buffalo will be three times its weight. The adult bull also has its two halves!

However, the weight of the yak is more “supportive”, it looks very majestic, and will not have the feeling of “round” meat like the beef …

The slaughter rate, or meat yield rate of buffalo and yak is about half, that is, 270 kg of yak can divide about 140 kg of yak meat, while the slaughter rate of yellow cattle is slightly higher, some cultivated The slaughter rate of beef cattle can even reach 60%.

However, in terms of meat quality, yak beef is still very different from buffalo and cattle.

After all, the authentic yak is pure grazing. The grazing cattle with grass as the main food is obviously not the same as the cattle with food as the feed.

Although intensively fed cattle, meat quality and nutrition are not necessarily worse than grazing cattle, but it is generally believed that grazing cattle will have no “wild meat” in breeding cattle!

Some people even think that the meat quality of grazing animals should belong to semi-farmed, semi-wild …

Yaks are generally considered to be more “bull-flavored” than ordinary beef cattle, although they are not as commercially valuable as those in the front row of Australian beef grading, island beef grading or American beef grading.

Moreover, if the yak is rated by other grading methods, the level will not be high.

The reason is very simple, no matter which grade, the fat content of beef, or the “snowflake” and “frost” divisions are important considerations. Generally, the fat content of snowflake beef is high, while the cholesterol content will decrease. , Is also commonly regarded as a symbol of high-end beef

For example, fake Kobe beef will be injected with fat in ordinary beef, resulting in a seemingly beautiful “snowflake” on the appearance of beef …

However, the characteristics of yak are that calories and fat are less than ordinary beef, and the way of cooking is also very different. Using it to evaluate the grade of ordinary beef, it seems to be using chicken standards to evaluate duck meat, which is not objective … …

To a certain extent, if it is the same beef, the comparison between Snowflake beef and yak beef, if the meat master Mito Yumei is selected, the former will definitely be selected, and if the spice master Ye Shanliang is selected, there may be Different answers!

Heavier than ordinary beef, “bull flavor”, if the cooking method is appropriate, will create a different taste from ordinary beef.

Of course, if the skills are not enough, it may be self-defeating.

If Liu Pengxing did not have “super-tactility”, he could not notice the difference in structure between yak and ordinary beef cattle in a short time.

Even if it wasn’t for the awakening of the spirit of the sword, it would not be so neat!

“Where have I seen this kind of knife technique, you are the Lei family … no! Liu … Pleiades? Wait, you won’t be the person of the” Liu family “? I heard that the” Liu family “and The relationship between Yuanyue … cough, I thought it was just a coincidence! “Deji said brightly.

Liu’s home base, or the core of its influence on the culinary world, is in Guangzhou, but in his hometown of Sichuan, Liu’s children are also frequent.

It was just that after Deji recognized the drawing of Linina, he originally thought of some discord between the Yuanyue Department and the Liu Family, so he did not think of Liu Pengxing and Liu Pengyuan to the Liu Family.

The Lei family can surpass the number of people who can “cut the fierce bull and the green dragon”. Even Lei Yu may not be able to do the sword skill better than Liu Pengxing who awakens the “sword essence” Ji did see a similar knife and felt familiar.

“Eh? My surname Liu is indeed just a coincidence, but it has something to do with them …” Liu Pengxing did not know how to explain it.

“It turns out that it seems that I have to go all out!” Deji said as he had already brought out his deboning knife, but the size was more than one size smaller than Liu Pengxing’s.

In the beginning, Liu Pengxing simply divided the parts of the yak, and then used it for more than ten minutes, padding it with yak leather, and using the small “knife for decomposing cattle” to further divide most of the yak meat. Piece……

When he was at Deji’s house, Liu Pengxing also saw this Maqin’s kitchen. Although various equipments are not as complete as those in Yuanyue Hotel and Yangquan Hotel, there are all of them, and there are even some biases. The equipment of the door is no less modern than that of an ordinary restaurant, which is completely different from the retro-looking house style.

Unexpectedly, when the “Challenge Machin” food showdown is still so retro, there is not even a cooking station.

The upper brain behind the shoulder meat, the outer ridge at the back waist rib, also known as “West cold”, the eye meat between the upper brain and the cold, the most suitable for steak filet, that is the tenderloin, the rear hip Sancha meat, forest meat, triangle beef, and breast meat, breast meat, three tendons, chili meat, sirloin meat, shellfish, flower tendon meat, money tendon meat …

Although he was half kneeling on the stage and treated it with yak leather, Liu Pengxing had already done a more detailed cutting process in just ten minutes.

Perhaps it is because of the fresh air. Although the weather is very cold, the afternoon sun in Jiuzhaigou appears exceptionally bright.

In this bright sunshine, on the yak leather pad in front of Liu Pengxing, a piece of yak beef that has been divided into different categories looks vivid …

“What’s going on? Do you have a feeling … as if … these raw yak meats are placed here, it looks appetizing!”

“It’s really strange, especially when he just finished cutting …”

“I also feel it, as if he cut the roasted yak beef that has been roasted just right and coated with my favorite sauce!”

However, Erina and others, as well as several other Machins present, felt even more intense, but it just disappeared in the flesh of each part. After Liu Pengxing completed the slitting, this feeling disappeared immediately. Too.

However, only a few people guessed what was going on, and they knew more about Liu Pengxing’s knife skills …

That’s right, it is precisely because of the exquisite skill of the sword that there is a harbinger of stimulating the “source”.

Of course, it is only an aura, and it is far from “Yuan Cuisine”!

At this time, unlike the performance of the people under the field, Deji, who was on the stage with Liu Pengxing, seemed to be unaware of it, and was still performing his own process …

Liu Pengxing also looked up and found that Deji was cleaning the internal organs of the yak.

Although it is incomparable with Liu Pengxing’s knife skills, it is also a neat move.

But what Pleiades Liu didn’t understand is that what Deji is doing now is simply “struggling” with the internal organs of Wagyu beef. It doesn’t mean to cut yak meat at all. Usually this is the case …

“Do you want to cook the whole yak together?” Liu Pengxing wondered.

But I didn’t think much about it, but turned over and prepared the sauces and sauces I used …

Although Uncle Deji very selflessly lent all of his spices to Liu Pengxing, it was still not very complete.

All the basic spices are available, but some more spicy flavors, only French and Thai spices, are relatively complete.

Therefore, Liu Pengxing also touched the stones to cross the river, and even cooked the sauce and sauce while tasting the taste of spices!

After all, the quality of the spices brought by Uncle Deji’s house can only be said to be average, and the individual differences are relatively large …

I saw Liu Pengxing sitting on the ground, holding a steel rod in three jars and a sea bowl, pounding large pieces of rhizome spices.

By the time Liu Pengxing had prepared several sauces, sauces, and a package of spices that seemed to be used for cooking, Deji had already cleaned the offal of the whole yak.

At the same time, Liu Pengxing also put the flower tendon meat on the front leg into a jar with sauce, and the money tendon meat on the hind leg, together with the sauce and water in the sea bowl, put it into a large jar to cook … …

It is worth noting that the bonfire is used for cooking, because the temperature is not as easy to control as the stove fire, it is difficult for normal ordinary cooks to master, but Liu Pengxing easily turned on the bonfire, and then hung the jar with the bonfire on.

I also adjusted the height of the shelf so that the jar was roasted by the campfire at the most suitable distance …

Seeing this action of Liu Pengxing, several Ma Qin under the field were also talking about it. I wonder if Liu Pengxing really judged the temperature, or was it pretending to be a pretentious one?

In addition, the “sirloin” part was boiled in slices, the eyelets of the ribs were wrapped in minced onions, the sirloin was soaked in barley wine and massaged, and the tenderloin, which was the filet part, The whole piece is put into the water and boiled together with the spice bag …

At the same time, Liu Pengxing also did something that others did not understand, that is, using the hearth furnace, after igniting the charcoal fire inside, put the empty iron pot into it, and then used the earth to turn the head to seal the hearth furnace. , Leaving only some vents.

Uncle Dege’s movements also made many people unconscious, and the yak, whose internal organs were emptied and peeled, was stitched from the abdomen again!

“Eh? Is it to roast whole cattle?”

“I have heard of roasted whole lambs, are roasted whole cows rare?”

“Such a big cow can really be cooked in time?”

“Not only the problem of roasting, but roasting whole beef also needs to marinate the inside and outside of the beef by spreading the sauce, and this cow … directly used for roasting is not only difficult to fully roast, but even if only the outer layer As a dish, is it difficult to taste? “

When Erina was puzzled, they all expressed their puzzlement about Deji’s behavior.

A few “Maqin” who had a good relationship with Deji, could not help but shine, and seemed to guess what he was going to do!

“That guy Deji is really … actually so serious about teenage children!”

“Child? You are a teenager … Ab. At this time, can you split the yak in an instant like the other party?”

“This one……”

“It seems that Deji knew some of the strengths of the other party before and was ready to show his talents! This seven-roast roast whole cow, when he last saw it, he ended his tour three years ago and returned to Zhaizi to win. ‘ When is Maqin’s title? “

“Yes, it’s really something to think about …”

Erina and others saw these other people who were also Maqin, revealing such a look, they could not help but also sink in their hearts, paying more attention to Uncle Dege’s movements.

I saw that after sewing the yak’s abdomen, he did a posture to “roast the whole cow”. After cutting off the head of the yak, he pierced the head and tail of the yak into the horizontal braze and placed it on the grill.

But afterwards, instead of raising the fire or spreading the sauce, the horse cut some parts of the yak … or should it be “digged”?

Many places are left with deep-hole wounds, and the dug out pieces of beef in specific parts, some are put aside, some are mashed and mixed with spices to make sauces, Some are soaked in sauce for later use.

After that, the remaining scalped yaks were roasted on the rack that raised the fire. Deji came from time to time to turn and change the noodles.

Seeing that nearly half of the time had passed, Deji started to gradually take the “out” yak beef, and most of them were put back!

Some marinated whole half-fist yak meat is directly backfilled, and some are stuffed meat that has been made into sauces and stuffed into it.

Of course, there are some meats that have not been backfilled, but the holes left are not wasted, or they are filled with sauce, and then stitched with thread, or “strange things” are put in.

This thing is half the size of a palm. It looks like a multiple iron net on the outside, and is hollow inside, while the opening on the top and a part of the lid show a long tube shape …

The most important thing is ~ www.mtlnovel.com ~ Before this kind of thing was put in the roasted yak, everyone also saw that Deji was filled with pieces of burnt carbon in it!

Seven such things were put into it. Obviously, the size of the hole above was also deliberately left so large, just stuck these charcoal-covered things in it.

After doing this, Deji sent a breath, and at this time the distance was over, it was only twenty minutes, Liu Pengxing’s cuisine, also reached the final stage …

Unlike Deji, Liu Pengxing used different parts of yak to make different dishes. One of them was “full cow feast” and the other was “roasted whole cow”!

Liu Pengxing’s other arrangements and not to mention, the most unintelligible nature is the “buried pot and hearth”, and now Liu Pengxing has finally walked over, and at the same time holding some other unintelligible thing.

That is the sliced ​​meat slices of the cooked large loin, the braised fern slices, and the seasoning spices such as onion and ginger. It looks like the pre-treatment before “frying”!

But the tenderloin of yak is not suitable for frying …

At the stone brick, Liu Pengxing kicked the brick directly away, revealing the empty pot inside. At this time, I saw the iron pot inside, which had been sealed in a charcoal fire for two or three hours, and it was burning red!

“Gosh, what is he going to do?”

“Can such a pot be used to cook ingredients?”

“He, he picked it up! There was only a layer of towels … wait, that’s not a towel, right? That’s a special new technology insulation material, right?”

That’s right, Liu Pengxing was only covered with a towel at this time, and he picked up the hot pan!

What other people do n’t know is that the reason why Liu Pengxing put the towel symbolically is mainly to protect their three views, not to protect his hands … (to be continued.)