Shokugeki no Imitation Chef

In Liu Pengxing’s speculation on Lin Yi and the creation and improvement of his own recipe, a week passed and it was already Saturday, and although Liu Pengxing did not go to the site to prevent accidents, this time he couldn’t help opening it TV!

After having endured the MC’s opening speech that Liu Pengxing seemed “long”, he finally saw the lineup of both parties.

Erina really chose “past” as the subject of her “willfulness”.

And on the side of the American Development Association, it is indeed that the barley cut thistle is standing opposite the food court entitled “Past”!

At the same time, Liu Pengxing was surprised that in this three individual games, Seto Bosi of the “Seed Team” actually did not participate … In the “future” game, the standout was Alice.

“In the future … is it because of” molecular cuisine “? But Alice is still too immature?” Liu Pengxing murmured in confusion.

It can indeed be seen that in the cooking field titled “Future”, the cooking table on the “Seed team” side has been surrounded by a variety of bu, ming, jue and li equipment.

However, the situation of the “future” group only made Liu Pengxing curious, but he was not worried, and the “past” group, because it was broadcast on television, so Liu Pengxing could not see anything unusual, and could only speculate that “dark cooking duel” should It has already begun.

Because the voices that I do n’t understand speak constantly, it makes me even more upset. There is also a director who always switches the camera. Liu Pengxing simply went online to find it. There is also a website that specializes in broadcasting fixed angles of view. You do n’t need to listen to commentary, you just found the live broadcast of the past restaurant and watched it …

“Well? The ingredients of thistle cut thistle are … eggplant, pumpkin, potato, tomato, lettuce, bell pepper, garlic, onion … in addition to common spices, there are rosemary, oregano, thyme and vanilla … It ’s really vegan, wait! Why is there a faint feeling of familiarity? “

Although the live broadcast angle is not good, as long as the ingredients and spices that appear on the screen, Liu Pengxing can see the type as long as he sees it a little.

At the same time, you can also see the malicious and full expression of thistle …

Liu Pengxing even feels that, including the present shiitake thistle, as well as Paul before the duel with him, the reason they look at the duel is not suspected, but it should also be the impact of the “curse” on others.

Although you need to be serious when cooking, there are no expressions or strange expressions throughout the process.

The ingredients that can be seen on Erina are eggs, flour, oatmeal, milk, parma ham, duck meat, lemon, and many special spices. The more eye-catching is tarragon …

Looking at the ingredients and preparation of thiso cut thistle, Liu Pengxing 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 if they are combined … what is he thinking? Rina mentioned it once, and that was the first dish she remembered, made by Yachi cut thistle, and let her taste it. It was also suspected of causing Linger to be suppressed by the parasitic ‘demon’, but … obviously not Is it appropriate to put it in the game at this time? “Liu Pengxing couldn’t help but wonder.

That ’s right, Liu Pengxing guessed what the chopped thistle wanted to do …

Provencal stew!

A dish that stewed several kinds of fruits, vegetables and vegetables together. It was originally a local cuisine in the Provence region of France, but after being improved from generation to generation, it is now a famous French dish …

In the past, from the cooking of the cooks of the “central gastronomical organs” and the advocacy of Yaqi cut thistle at the Yuanyue Academy, Liu Pengxing vaguely realized that his definition of “feed” was not divided from the quality of the ingredients No matter what ingredients are used, they are “feed”.

Liu Pengxing believes that this famous French dish derived from local cuisine can bloom different brilliance in the hands of barley cut thistles, but still does not think that this dish is “suitable” for use in competitions!

Provencal stew, also known as “Provence chaotic stew” in Chinese …

It is also very similar to the production process of the Northeast chaos stew. Although the ingredients and spices are different, they are a kind of cooking that stirs a large amount of “messy” ingredients and then stews them.

The variety of ingredients means that the taste will be very “messy”. Although this kind of “messy” can not be simply defined as “unpalatable”, it is definitely a deduction for use in the game!

It is like the reason why the Sumo Rex Hotpot prepared by the “Sumo Hotpot Research Society” was classified by Liu Pengxing as “not suitable for use as a halberd” …

As for the first time to cut thistle and let Erina taste this dish, it was also difficult for the strongman to force Erina to be five years old to distinguish the taste of “chaos”!

If you can’t completely distinguish the success, you will be locked in a small black room where no one can approach.

At the time, Erina was still young, such a “messy” cuisine … Listening to Erina said that she was imprisoned for two days before she was able to completely distinguish her success.

In these two days, she spent most of her time crying.

This also constitutes one of the main events of Erina ’s fear of “Little Black House”!

Simply from the perspective of combating Erina, Ah Choi chose this dish but chose the right one. “Right” to the point where Liu Pengxing produced and ran to the field to give him a punch.

Indeed, Rina also saw something, her expression changed a bit, it seemed to suppress the instinctive fear …

But from the perspective of the game, Liu Pengxing still doesn’t think this is a good choice!

Whether it is the original intention to cut thistle, or the reason for the “curse”, it should make him value the victory and defeat very much.

Protecting the “fake jade dragon pot” from being discovered, consolidating your position in the American Development Association, the impact of the “curse” … There are too many reasons for thistle cut thistle, eager for this victory.

And the style of Provencal stew, even if it is delicious, does not meet the tall image that the shiitake cut thistle needs to promote for itself now, right?

In terms of visual effects, “random stew” style cuisine is not very cheap!

At this time, the other party chose “Provence stew”, which looked incomprehensible to Liu Pengxing.

At the same time, the kitchen utensils prepared by chopping thistles also attracted the attention of Liu Pengxing …

“Is that a charcoal grill? What’s it for …”

This doubt was quickly solved. I saw that the red cut pepper was first placed in the charcoal fire oven and smoked. The various spices and herbs were weighed up to the surface of the red colored pepper. It has been baked, and then it is taken down.

The smoked red pepper has a unique flavor that Liu Pengxing knows, but this flavor … can’t be kept in the stew.

When “simmering”, this smoky flavor will definitely be obscured, and the stewed flavor will become even more weird …

At the same time, Liu Pengxing’s next action made Liu Pengxing stranger, and at the same time, there was some speculation.

The skin of the roasted red pepper is peeled off. The portion of the color pepper meat inside does not have any burnt marks. Then, the red color pepper meat is diced and added to the fried onion and garlic. Xiaoding’s tomatoes, as well as the previously prepared spices and herbs, boiled in the pot …

No additional water is added, just boiled with the water in the tomatoes and bell peppers!

“Is this cooking the sauce?” Liu Pengxing’s brows grew tighter, and he seemed to understand what some of thistle-cutting thistles would do.

While cooking the sauce, barley cut thistle and cut other ingredients into round slices, which is slightly different from the common “Provence stew” ingredients that Liu Pengxing knows. There is no zucchini, but there are more pumpkins, lettuce and potatoes … …

Zucchini, also known as “little melon” and “water melon” in Chinese cuisine, is a variant of pumpkin and is not as sweet as pumpkin.

Lettuce, to be precise, should be called “stem lettuce”. Generally speaking, “lettuce” belongs to this category. As the name suggests, stem lettuce is usually eaten by its “stem” part, corresponding to “leaf lettuce”. “However, in Chinese, people directly call it” lettuce “. Lettuce refers specifically to” lettuce for stalks. “Which restaurant uses lettuce as lettuce, someone has to smash the store …

Although lettuce is native to the Mediterranean coast, and France is bordered by the Mediterranean Sea to the south, lettuce is naturally grown, but Provence stews are usually not added to lettuce.

Needless to say, potatoes, the scientific name potato, originated in South America. It was introduced into Western cuisine and Chinese cuisine about six hundred years ago. It quickly became one of the staple foods of Western cuisine, but usually because of different maturity reasons. Potatoes will be added to Provence stews, but there is a special “Provence stewed potatoes”.

Obviously, pumpkins that are larger than other ingredients are cut into small pieces. The smaller lettuce is cut sideways to have a large area. Finally, the “slices” of several ingredients are nearly uniform in size and shape.

Because of the TV broadcast, Pleiades Liu could not see the “Feng Rui Wen” in the “Spirit Library” appearing on the TV signal, but he could guess that it must have worked!

Simply from the perspective of the “spiritual library”, “Provence stew” is quite suitable.

After the “Spirit Library” becomes the cursed kitchen utensils, the corresponding ingredients as the cursed object can be said to be the most or the least …

It is effective for all ingredients, but almost all ingredients can avoid it …

As a cursing cookware, Lingzangku does not make people allergic to certain ingredients, but greatly reduces the shelf life of all ingredients!

Its normal function is equivalent to a portable permanent refrigerator when only its body is used, and if all its effects are stimulated, the ingredients can be fixed in a state of time …

“Provence stew” is a local cuisine, originally in the harvest season, farmers have just picked all kinds of vegetables, together stewed products.

It is conceivable that the “Lingzang Library” may have used the vegetables fixed in the state just after picking, as if there is no storage process!

The sauce has finally boiled to the point where the moisture has dried up. It seems that the thistle cut thistle does not mean to start a “stew”. Instead, it took five small iron plates and evenly spread the sauce on the small iron plates. At the bottom, then a piece of oval eggplant slices, pumpkin slices, lettuce slices, tomato slices, potato slices of uniform size, and thistle cut thistles are regularly overlapped and placed on a small iron plate with sauce.

It looks like colorful swirly lollipops!

Sure enough, it did not mean to stew, but chose to directly put five iron plates, cover them with tin foil and put them in the oven …

“It turns out so!” Liu Pengxing said to himself.

Barley cut thistle is to change “Provence stew” into a baked dish!

Therefore, in terms of image and taste, the messy Provence stew was perfectly overcome …

Halfway through this, I also adjusted the temperature of the oven, and also removed the tin foil. When it was finished, you could see a plate of gorgeous “Provence stew” … No, it should be said “Provence grilled dish” To the judges.

Pieces of colorful, neatly arranged roasted melon and fruit slices, in the steaming sauce with a smoky flavor, blooming charming glory.

The judges saw the colorful roasted dishes in the small plate in front of them, and also showed a cheerful expression. The only violation was that after the shredded thistle was presented, they did not take their meaning, but went to Erina. Next to the counter, there is another plate of “Provencal grilled vegetables” …

And Erina ’s cuisine is now at the final stage, and the sauce is being poured on the finished product.

“Although the ingredients used are different, it really is” Benedict Egg “! Really, the selected recipe is one more than one” strange “…” Liu Pengxing could not help whispering.

Yu Mei, Xiao Hui and others at the scene couldn’t help but get anxious …

“That’s … Egg Benedict? What is Erina thinking? Why did you choose a breakfast as a recipe for the game!” Yu Mei couldn’t help but rubbed her head.

That’s right, Erina had once made the egg breakfast in the last “Accommodation Training” and buffet-style assessment, but it is obviously different from the recipe at the time.

“My lovely daughter, do you still remember” Provence stew “? In order to make your” God’s Tongue “shine, the first dish your father made for you! At that time, you could not tell the way What are the spices and ingredients? I ca n’t guess where they are from, where they belong, and how long they have been stored …

Finally, the father’s method was used to make you succeed? After so long with those mediocre talents, I am afraid that your talents have also deteriorated! Come and try this improved version of “Provence Stew”, and remember the things of the past! No need to eat feed anymore! “

Liu Pengxing read the lip of the bark cut thistle from the camera …

Sure enough, it is already the hostile lichen cut thistle that was hostile to Liu Pengxing and Erina, but it is the most complete preservation of self-consciousness in the “dark cooking duel”.

Even Liu Pengxing suspected that the barley cut thistle may have added additional conditions to the bet of “dark cooking duel” under autonomous consciousness!

“Yes, but please also **** food!” Erina said.

Seeing Erina’s look, Liu Pengxing felt a little relieved. At least Erina’s eyes could no longer see the fear of the shredded thistle.

The scary sand at the scene said solemnly: “No, the reason why Miss Erina chose ‘Benedict’s Egg’ is probably because … When Miss Erina was four years old, she did it for the first time. The dish is the egg dish! “

“Eh? Xiao Erina made Benedict’s egg for the first time?” Yuki surprised.

Although “Benedict Egg” is not too complicated, and it is a common breakfast dish in North America, it is a little bit of making “Benedict Egg” for the first time at the age of four …

“Of course not. At that time, Miss Erina was only four years old and fired for the first time … it was a fried egg.” Feishan said.

“Omelette? What does that have to do with the” Benedict Egg “? The Benedict Egg uses a water wave egg … wait! Not right, so to speak, Erina’s ‘Benedict Egg’ this time seems to be Just the fried egg! “Yu Mei suddenly reacted.

Eggs Benedict is a common breakfast in North America, usually a small piece of English muffin cake is prepared as a base, then bacon and side dishes are placed, the top is covered with a boiled egg, and the egg is finally sour and sour Spicy Dutch sauce.

However, Erina not only uses side dishes that are completely different, but everyone also recalls that Erina should use not fried eggs, but fried eggs!

“Shuibo eggs” refers to eggs that are boiled in hot water while the yolks are still fluid.

Unlike soft-boiled eggs, water-boiled eggs are not boiled eggs, but boiled in hot water after shelling.

The most attractive part of the “Shuibo Egg” is undoubtedly the moment when the kitchen knife pierces the solidified egg white outside, and the fluid yolk flows out inside!

However, if you look carefully in the close-up, the egg on the top of the “Bandnik egg” of Erina can be seen vaguely under the Dutch sauce.

“Did you replace” Water Egg “with” Fried Egg “…”

At the same time, Erina ’s “Bandinik Eggs” this time used different ingredients. Instead of choosing bacon, they used Italian Parma ham.

As one of the three major hams in the world, Parma ham has the softest texture of all the well-known hams, which is different from the hardness of general hams. And unlike the Chinese hams which are salted many times during preparation, Parma hams are usually only The salt is applied once, and the amount of salt used in the ham is also small. After the blood is precipitated, the sea salt will be washed off and continue to dry, so the taste is not heavy, and it is even called “sweet ham”.

Therefore, Parma ham is more not used as a condiment, but can be eaten as a whole piece, thinly sliced ​​parma ham, dark red and translucent, fat has a marble texture, because the The process, smelling of smokey flavor, can be eaten raw.

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

At this time, Erina ’s improved version of “Bandinik Eggs”, you can see the parma ham slices covered with curled under the omelette, and the wavy curls exposed between the fried egg and the base below, making People feel particularly attractive …

And besides Parma ham, you can vaguely see other things …

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

That’s right, it was just after roasting to the right, and sliced ​​the roast duck with the belt meat! There are not many “Bandinik Eggs”, they bring three or two slices, which are overlapped in Parma ham …

Speaking of “roast duck”, the first thing that comes to mind is the “Beijing roast duck” in Chinese cuisine, which is already a regional dish (en, just something like a landmark!).

However, Erina’s “roast duck” is more inclined to “Cantonese style roast duck” in the production, which is also Chinese cuisine, but it tends to Cantonese cuisine.

Beijing roast duck originated in the Ming Dynasty. Ming Taizu Zhu Yuanzhang liked to eat roast duck. At that time, in Yingtianfu, that is, Jinling, and later Nanjing, there were naturally many master roast duck masters. Later, after Ming Chengzu Zhu Di usurped the throne, he moved the capital to Shuntianfu and Ye. In the later generations of Beijing, many roast duck people also switched to other homes. Jinling Roast Duck and Beijing Roast Duck have been divided since …

With the support of the royal family, the fame of Beijing Roast Duck gradually changed to Jinling Roast Duck, and then the sudden rise of Cantonese Roast Duck is another new genre derived from Jinling Roast Duck.

Compared with Beijing Roast Duck, Cantonese Roast Duck pays more attention to the taste of duck meat, while the former is more fragrant. If according to the most authentic method, Beijing Roast Duck should be roasted with fruit trees, so that the aromatic substances in the fruit trees are burning. It is soluble in duck meat and blends with the flavor of duck meat to produce an oily but not greasy, salty and sweet flavor.

The authentic Cantonese-style roast duck inherits the characteristics of Jinling Roast Duck and uses pine branches and pine cones as fuel.

Because of the different recipes and flavors when roasting, the sauce is different from Peking duck with green onion and sweet noodle sauce, but it is suitable to be served with sour plum sauce or other slightly sour sauce …

“Did you find that ~ www.mtlnovel.com ~ The bread bottom baked by Erina was also different from half of the English muffin cake. It did not add so much butter and did not have low powder, but all used high-gluten flour. Mixing with baking powder, the proportion of milk is also different from the common muffin cake … “You Ji suddenly said.

“Yes, it should be far from the softness that Muffin has, the texture is harder and chewy … something like the German farmer’s bread!” Yu Mei nodded.

Liu Pengxing, who was watching the live broadcast, also discovered these, and at the same time, he read the words of Yaqi thistle from his lips …

“Omelette? You haven’t given up yet? I should have said that as my daughter, the production of feed is absolutely not allowed! Thirteen years … If you have been under my teaching for these 13 years It may be possible to no longer produce feed.

It’s a pity that neither you nor your father can understand … Then I will try to make it difficult for you, the new feed produced by you mixed with the untouchables! “

That ’s right, Feisha also remembers that after Erina finished the omelette for the first time, she went to her father to taste it with great enthusiasm, but was trampled under her feet by Shizu cut thistle, and rebuked her for “ Production of feed “…