There is indeed a problem with my summoning spirit system

Chapter 70 Far Moon Ticket
After Li Xiang took away the plates on the table, he took out two large plates from the kitchen.

Before the dishes were brought to Nakiri Senzaemon and Nakiri Erina, the smell of cooking was already pervasive.Li Xiang placed the plate in front of the two of them, left a sentence of "please use it slowly" and went back to the kitchen to continue making desserts.

For the two old foodies and chefs, Nakiri Senzaemon and Nakiri Erina, before tasting the dishes, they first need to take a look at the appearance of the dishes. On the plate are wine red soup, 5cm square beef cubes, And carrots, mushrooms, green beans, green beans and other side dishes.

It was paired with two servings of golden brown mashed potatoes, topped with a few verdant thyme leaves.

At a glance, the deep red soup, orange-yellow carrots, green green beans and green beans, golden mashed potatoes, and brown-red chunks of beef are rich and mouth-watering.

Burgundy red wine stewed beef is a stew-like dish, and there is no requirement for the presentation of non-soup and watery dishes like tomahawk steak and lamb shank. The two didn't say much, and directly moved the tableware.

The recipe of Burgundy red wine stewed beef has been quite mature after a long time of evolution.The beef served to Nakiri Senzaemon and Nakiri Erina was preserved at low temperature after Uncle Leon made it last night.Li Xiang just stewed the soup and beef with some side dishes for a while.

Nakiri Erina carefully savored the taste of the beef in his mouth. Generally speaking, the dishes are well completed, the beef is tender and tasty, full of elasticity, the soup is rich, and the side dishes are also full of soup, which is equally delicious.However, she always felt that this main course seemed to lack something compared to the French-style eggs just now.

Seeing Nakiri Erina's confusion, Nakiri Senzaemon smiled: "Erina, do you think there is something missing in the dishes?"

Nakiri Erina nodded: "It's strange, there is no problem with the taste, why do I still feel unsatisfied?"

"Your taste is indeed delicious, but compared to the previous dish, your heart is not satisfied." Nakiri Senzaemon said something mysteriously that made Nakiri Erina puzzled.

"Heart? How can the sense of taste be connected with the heart? Grandpa, what are you talking about?"

Nakiri Erina looked suspicious.

"It's not your fault. After all, chefs with a 'cooking heart' are indeed rare."

Nakiri Senzaemon swallowed a mouthful of juicy beef and continued to explain:

"There are some chefs who can inject their own beliefs, will, and emotions into their dishes, and can make diners feel that this sublimated emotion is the heart of the chef."

"However, this kind of feeling is often not so obvious, so it is easy to be ignored. People who don't understand naturally don't understand. They just feel that they seem to be aroused by certain emotions when tasting food. And like Erina you People with a sensitive sense of taste are more likely to ignore this emotional stimulation that is concealed under the obvious taste experience."

"Actually, Erina, you have eaten many dishes made by chefs with a heart of cooking, such as Gin Dojima, who has a heart of cooking, but because your sense of taste is more sensitive, you don't feel it."

"The first dish that this young man presented just now should be completely made by himself. Erina, do you feel the warmth of home?"

Nakiri Erina subconsciously nodded again.

"That's right." Nakiri Senzaemon pointed to the Burgundy red wine braised beef on the table with the fork in his hand, "His personal imprint is left on the dishes, making you feel the emotions. But secondly The beef stew in Burgundy red wine as the main dish should have been prepared by the chef yesterday and heated today. Therefore, although the second dish is richer and more refined in taste, it cannot bring you that homey feeling. Warm feelings.”

"But it is precisely because the previous dish is available and the next dish is missing, so you can feel the influence of the heart of the chef on the dishes."

Nakiri Erina asked doubtfully, "Grandpa, is what you said true?"

Nakiri Senzaemon affirmed: "The heart of cooking does exist, there is no doubt about it. Most of the famous chefs in the world have the heart of cooking, and whether they have the heart of cooking is also a manifestation of the skill of the chef. Of course those Not necessarily the so-called 'celebrity chefs' who became popular through TV and the Internet."

"However," Nakiri Senzaemon paused, "Although the cooking heart is the proof of a superb chef, the influence of the cooking heart on the dishes is not very great. The cooking heart needs to be reflected by the taste of the dishes. And the cooking heart It also has a relationship with the dishes.”

"For example, if there is no special reason, few people will eat sad emotions from simple sweets. If a chef is a chef with emotions related to sadness, then he needs to add some bitter taste to desserts. ingredients such as cocoa powder. The sweetness with some bitterness can make customers feel the emotion that the chef injects into the dishes.”

Speaking of this, Nakiri Senzaemon's eyes lit up: "I didn't expect that there would be a talented chef who understood the heart of cooking at the age of 16. If he joins, the 'Tama no Generation' of Totsuki Academy should be more lively Bar?"

"Grandpa, are you going to recruit him into Yuanyue?" Nakiri Erina asked.

Nakiri Senzaemon smiled noncommittally and shook his head, "It depends on his will. He has understood the heart of cooking at such a young age, and his future achievements are limitless. Even if we invite him, he may not necessarily agree."

"But," Nakiri Senzaemon changed the subject, "it's worth a try."

At this time, Li Xiang, who was in the center of the topic discussion between the grandparents of the Nakiri family, was cooling down the materials.

For the last dessert, Li Xiang plans to make a chocolate lava cake.

Chocolate lava cake, named for its hard and brittle skin and the liquid hot chocolate slurry inside (rock on the outside, magma on the inside).

The most important point in making lava cakes is freezing, cooling the finished cake base so that the outside is heated and becomes solid when baked, while the inside remains liquid.

In order to make the taste of the cake richer, Li Xiang chose salted caramel as the heart of the cake.

Brush a little butter in the pot, add the white sugar that just covers the bottom of the pot, heat until the white sugar forms caramel syrup, add fine granulated sugar again until it covers the bottom of the pot, and repeat until you add the amount you need.Pour in whole cream while hot, keep heating at 108 degrees Celsius, add salt flower or sea salt granules to taste.Put in a container and refrigerate to cool.

In this way, the caramel part is ready.

(End of this chapter)