On the Road to the God of Cookery

Chapter 514
More than half a year ago, the boiled cabbage made by Ling Yang in the autumn selection did not use chicken soup, but saury, which is a seasonal ingredient. Although the taste is the same, it is not the authentic method of boiled cabbage. Now what he makes is Authentic boiled cabbage recipe.

One mouthful of soup, it was numb, spicy, fresh, and fragrant. Just one mouthful of soup made Nakiri Senzaemon's clothes explode, and Nakiri Senzaemon looked at it with an incredible expression. Ling Yang: "What's going on here? Why does the soup, which looks like plain water, have numb and spicy flavors?!"

"what?!"

Hearing Nakiri Senzaemon's words, Nakiri Erina and Dojima Gin quickly took a sip of the soup, and sure enough, the spicy and delicious taste filled their mouths, and then the two of them also focused their eyes on Ling Yang's soup. I want Ling Yang to explain why.

"This soup is a fusion of the soups I cooked with three different chickens. You all know that, but when I put the three chickens into the soup pot and started to cook the soup, I was in the middle of the chicken. The stomach is filled with enough sansho and chaotian peppers, and some holes are opened on the inner wall of the chicken. When the heat spreads into the chicken's stomach, the taste of sansho and chili will be boiled out. Muscle filter, the color becomes colorless and only the taste blends into the chicken soup, which is why my chicken soup still looks clear, but there is enough spicy and numb taste in it." Ling Yang looked at the three and explained.

"I see, I didn't expect it to be made in this way, so I don't know what kind of taste this cabbage is. The boiled cabbage you made once made me taste like saury. What does cabbage taste like?"

After Nakiri Senzaemon finished speaking, he directly picked up the cabbage and took a bite. This ordinary mouthful of cabbage made him experience something called natural style, an unfolding pastoral style. The picture appeared in his mind, which calmed him both physically and mentally, but this feeling was not the same as the soul-soothing peace of Sishen Seafood Eight Treasure Buns.

"Stab, stab, stab"

The open-cloth teaching started again, but because every cooking of Ling Yang can trigger this large-scale open-cloth teaching, these students are used to it now, so they didn't shout.

Ling Yang's cooking has been tasted, and the next one is Jiuga Teruji's cooking. At this time, Jiuga Teruji also put down the spoon in his hand, because Ling Yang also prepared a boiled cabbage for him, and he just finished tasting it.

Kuaga Teruki's dish is spicy chicken, which is also chicken, but his method is different from Ling Yang's. The dish he served is simply a mountain of chili peppers, and the chicken is not visible at all. The chicken is all buried in the mountain of chili peppers.

Teruji Kuga’s spicy chicken made the three inspectors sweat profusely, and it also triggered explosions and large-scale open-clothes teaching. Although the spicy chicken is very spicy, it is also delicious, but in the end it still lost to the Lingyang.

This result was known when Jiu Wo Zhaoji tasted Lingyang’s boiled cabbage. Although he was not reconciled, he would not just give up Sichuan cuisine. He would still continue to study Sichuan cuisine and his own spicy taste.

Soon the next halberd duel will start, this is the duel between Ling Yang and Yishihui in the second seat. Ranked seventh, but in fact his culinary skills are definitely not only ranked seventh, he even has the level of fourth.

Now, although he is ranked second, Ling Yang reckons that even if he fights with Chuangzhen with all his firepower, Chuangzhen will lose more and win less. He is really a smiling fox.

"Senior Isshiki, we finally have the opportunity to have a formal meal. When I first entered the Pole Star Room, I still remember your disarming performance at the welcome meeting. I will invite you to come later. I had a halberd duel, but you didn't agree once, this time I finally have a chance, but I hope you don't hold back, what I want is senior, you have full firepower!" Ling Yang looked at Yi Sehui and said.

"Hehe, what are you talking about, Lingyang Jun, I don't know, but I promise you, I will use all my strength to fight you, because I am not sure of defeating you, and at the same time, I want to use the pressure of eating halberds with you, Lingyang Jun You can hone your culinary skills, so don't worry." Yi Sehui looked at Ling Yang and said with a smile.

"Old Yinbi!"

Seeing Yisehui's smiling face, Ling Yang thought to himself, and soon the host announced the theme of the two people's halberd-eating confrontation - pigeons.

Speaking of pigeons, this thing is a very nourishing ingredient, and it is best used to make soup. Pigeon meat is flat, sweet, and salty, and it returns to the liver and kidney meridians; Essence and blood, warming the waist and knees, diuresis, etc., can also strengthen the body and kidney, vitality, brain and spirit, improve memory, lower blood pressure, adjust blood sugar, beautify the skin, make the skin white and tender, and prolong life.

In short, pigeons are a very good ingredient, and stewing is the simplest and most effective method for most people, but Ling Yang and Yi Sehui are not simple cooks.

After Ling Yang got the ingredients, the meteor phoenix flickered in his hand, and he took off the parts he needed, and after Ling Yang took off the ingredients for the pigeons, there was only the pigeons left A skeleton with no flesh on the bones, this kind of knife skills is simply not something that ordinary people can possess.

What Ling Yang is going to do is the only pigeon meat dish in the Manchu banquet. The taste is brought to the extreme, this is coriander fried pigeon.

When Lingyang made this dish, Lingyang's pyrotechnics also opened the eyes of thousands of people. Knifework and pyrotechnics are the foundation of cooking. It takes hard work, and Ling Yang also let them see what firework is.

When Ling Yang was cooking, the iron pot was burned red. When the oil was just added to the pot, flames burst into flames in an instant. After that, Ling Yang quickly put down the pigeon meat, stir-fried it for a dozen times and then put it in Coriander, during this process, Lingyang also added other seasonings, added the coriander, stir-fried twice and then cooked it. The whole process took less than 1 minute, and Lingyang started from getting the ingredients to cooking. The pot has not been used for 10 minutes, and a dish is completed.

(End of this chapter)