There is indeed a problem with my summoning spirit system

Chapter 112. 110. Overbearing "Incense"

Did Li Xiang really forget to remove the feathers?No way.

He took out a small handheld blowtorch from his feet, and took out a long knife from the knife box and bit it on his mouth, his eyes were extremely sharp.

Turning on the blowtorch, the light blue pointed flame with the whirring sound of alcohol gas jets directly pressed on the chicken body, to be precise, every inch of the chicken's feathers.Li Xiang kept adjusting the position of his hands. Although the chicken was burning, Li Xiang didn't seem to be burned at all.

The blowtorch and Samoyed rooster were flying in Li Xiang's hands, and the chicken feathers ignited a raging fire. When everything was burning, Li Xiang paused for a few seconds and threw the whole chicken into the prepared ice water.

"Is Emiya doing acrobatics? What's the point of doing this? It will only burn the skin of the Samoyed chicken and affect the appearance of the dish."

Judges Komatsu and Watanabe also held a negative attitude.

"Perhaps a quick fix in an emergency?"

Keiko Sakata saw the serious faces of the other two, and quickly adjusted the atmosphere in the arena.

The students and audience present also talked a lot.

Li Xiang, who was on the cusp of the storm, turned a deaf ear to the noise from the outside world.After the chicken feathers were burned off, he put the processed whole chicken into a pot of spiced water that he had just prepared, and kneaded it with his hands fully so that the ingredients in the water completely entered into every fiber of the chicken, and removed all the inner film and impurities on the chicken. wash off.Then throw a few whole chickens into the casserole, cover and burn over high heat!
It seems to use a blowtorch to burn the feathers on the surface of the chicken hastily, but in fact, the slick fire control ability perfectly avoids the skin, and only burns the hair follicles and feathers. Compared with the method of scalding with hot water and then plucking the hair, Li thinks this seemingly rough operation method can prevent the surface of the chicken from being damaged.

At this time, Eizan was making another important part of his cuisine - rice.

Eizan Etsuya's cuisine is Hainanese chicken rice that originated in Hainan.

Boiled chicken is paired with a bowl of chicken soup rice that is fried in chicken oil and stewed in chicken soup. Every part of it boldly emphasizes the deliciousness of the chicken itself.

After nearly an hour of cooking, Ruishan Zhijin was also finished first.

On the snow-white dinner plate, fresh and tender chicken cut into strips, golden chicken soup rice, emerald green vegetables and bright red peppers are arranged neatly and beautifully.

The judge Komatsu glanced at the dishes presented by Ruishan, and said, "It really is Hainanese chicken rice."

Ruishan bent slightly, showing the perfect chef etiquette: "That's right, this is Hainanese chicken rice, which originated in the Hainan region of China and was later introduced to Singapore and became Singapore's 'national food'. Three judges are invited to taste it."

The three judges looked at each other and moved their chopsticks at the same time.

The softness and tenderness of the Satsuma native chicken overbearingly occupied the taste buds of the three judges.The Thai basmati rice stewed in chicken broth made from Satsuma chicken is like a legendary spirit stone that absorbs the essence of the sun and the moon, and firmly holds the fresh fragrance of the chicken. Every time you chew, the flavor of chicken oil and chicken soup in your mouth becomes more three-dimensional.

The judge Komatsu commented: "The meat quality of Satsuma native chicken itself is excellent. For such ingredients, as long as it is simply prepared, it can give full play to its deliciousness. Mr. Rui Shan, you use residual temperature to heat it, which prevents the chicken from drying out. The problem of burning wood, the slender taste of chicken, has been best reflected in your dishes."

Another judge, Watanabe, took Komatsu's words: "More than that, after the chicken was cooked, he also used ice water to quickly cool down the skin of the chicken, making the skin and flesh of the chicken more firm. After the chicken was cooled by ice water , He also smeared a layer of sesame oil on the surface of the chicken. It not only adds aroma to the chicken, but also reduces the loss of water, and completely retains the smooth and tender taste of the chicken right out of the pan until the moment the diners eat it."

The last female judge, Keiko Sakaguchi, brought up the dipping sauce that goes with the staple food:
"In my opinion, the dipping sauce made by Rui Shanjun is also very good. The three sauces, chili sauce, ginger sauce, and Thai dark soy sauce, can all remove the slight fishy smell of the white-cut chicken, and at the same time make the chicken more delicious. It has a rich taste and is very compatible with chicken. Even better, the three sauces you provided and the taste of chicken are completely integrated in the mouth, is there any mystery?"

Ruishan replied with a smile: "Yes, among the three dipping materials, the hot sauce is made of finely chopped red peppers mixed with Satsuma chicken soup and chicken oil, and the ginger juice is fresh ginger juice. , mixed with Satsuma chicken chicken oil, and Thai dark soy sauce dipping sauce also added chicken broth, so the dipping sauce can perfectly match the chicken, and the effect of one plus one is greater than two."

Xiaosong closed his eyes, savored the taste in his mouth carefully, and praised: "In addition to the things we just mentioned, there are many details that fully reflect your superb cooking skills, Mr. Rui Shan. One of the ten heroes, Yuanyue is indeed Crouching Tiger, Hidden Dragon."

The unanimously high evaluation of the three judges was transmitted to the ears of every audience in the venue through microphones and amplification equipment.

"Senior Ruishan's evaluation is so high, it seems that there should be no suspense about the result of this halberd eating."

"After all, he is one of the ten elites, and his strength is different from that of ordinary students. I still remember the smooth operation of the senior. This is only the ninth seat of the ten elites. What a profound chef's skill."

"Miss Erina, it looks like the situation is not good."

In the VIP room on the side of the food hall, Hisako Nido was a little nervous.

Nakiri Erina smiled to comfort the nervous Hisako.

"Don't be influenced by the evaluations of the audience and judges. Look at Emiya's expression, he is not flustered at all. He always only does things that are sure, let alone tried so many of his dishes. Fei Sazi, you should be very happy." Knowing his strength, don't worry, Emiya will definitely win, and based on the dishes that Ruishan has presented now, there is absolutely no chance of winning."

Having received unanimous praise from the three judges, Ruishan was full of confidence. At this moment, a strange fragrance permeated from his back.

Judge Watanabe took a deep breath and carefully identified the ingredients: "This fragrance is... smoke?"

The source of the aroma is naturally Li Xiang who has been making his own dishes since just now.

I saw him calmly set up four ovens in the open space in front of the cooking table, and slowly adjusted the angles of the five Satsuma chickens on the flames with ease, as if he was having a picnic barbecue.

As the flame rises, a strong, unique and tangy aroma lingers throughout the cooking area.

Watanabe thought for a while, and immediately understood: "The pure chicken aroma will never be so strong, and the range of influence will not be so wide. The secret lies in the fuel. Emiya uses the traditional method of smoking. Added spices too!"

"Spices are also added to the fuel? If I remember correctly, after processing the chicken, Emiya used the liquid soaked in the spices to wash the chicken, and then put the chicken in a casserole for stewing. He had already put the spices in the casserole , Now even smoked, did he put spices? How obsessed with spices is this?"

Keiko Sakata covered her mouth in surprise, but the strong but not overwhelming scent of smoked chicken kept invading her nasal cavity,

"I have to admit that Emiya's 'fragrance' in the three characters of 'color and fragrance' really conquered my nose. Now I am looking forward to Emiya's cooking."

(End of this chapter)