There is indeed a problem with my summoning spirit system

Chapter 84

Li Xiang took out the civil and martial knife he made from the knife box he carried with him, and began to process various ingredients.

As soon as the knife was taken out, it was watched by many students around.The shape of the knife is different from the Santoku knife commonly used by Japanese chefs, and the cloud-like pattern on the knife body is even more eye-catching.

After Li Xiang started to process the ingredients, everyone's eyes were attracted by the chef's superb knife skills.

The blade seems to have self-awareness, and it precisely cuts through the gaps in the meat. With its own sharpness and skill, the blade separates the meat as if there is no resistance.For the position that needs to be cut across, the whole knife starts from the top and goes all the way to the end through the technique of pushing and cutting.

Cutting into thick slices, and then into pieces, the work of cutting the beef into pieces only took tens of seconds, but the size of the cut beef was as uniform as if it had been measured with a ruler.

After a brief cleaning of the knives, Li wanted to retool vegetables and other ingredients more quickly.

"It's really rare. It turned out to be a Chinese-style square kitchen knife."

Roland Chapelle whispered to himself at the podium:
"The advantage of the Chinese-style square knife is that it is very suitable for chopping vegetables, and it is also very convenient for shredding and chopping into cubes. However, due to the large amount of material used in the blade, the chef's wrist strength is relatively high. But I remember the commander-in-chief Nakiri once said However, Emiya received mainly French culinary education before, where did he learn how to use Chinese kitchen knives?"

On Li Xiang's side, as the kitchen knife landed on the cutting board, the continuous sound of "tuk-duk" formed a pleasant rhythm, carrots, mushrooms, onions, bacon... One kind of material after another was brought by Tian Shuhui, After changing the shape in Li Xiang's hands, even if he ran, Tian Suohui's speed of taking ingredients still couldn't keep up with Li Xiang's speed of cutting vegetables.

After the ingredients were basically prepared, Li Xiang said to Tian Suohui without looking back: "Help me cook the bacon that I just cut."

Tian Suohui responded loudly. After entering the tense working state, she felt no tension at all, and just concentrated on making the dishes.

Seeing Tian Suohui's current state, Li Xiang smiled silently, then took out the kitchen paper at hand, wrapped it with a piece of beef that had been cut just now, and gave it a firm grip.

On Li Xiang's forearm, tendons like steel bars swelled, showing the strength of the owner of the arm like a beast.The blood in the beef almost gushed out under the huge pressure.

Moisture is a taboo in beef cooking. Under the power that Li Xiang inherited from the heroic spirit, the excess water in the beef was completely removed. After a few minutes, the water in all the beef pieces was cleaned up.At the same time, the surrounding students who had just witnessed the "moisture removal" process saw Li Xiang raised his head, and subconsciously took half a step back.

"Don't mess with this person in the future." The students present reached such a consensus.

The bacon that Tian Suohui was in charge of hadn't been processed yet, so Li Xiang picked up a few pieces of different types of ingredients that had just been processed, put them in his mouth and tasted them.

In the final analysis, cooking is the art of details. The so-called recipes are never fixed.Really high-level chefs often fine-tune the recipes according to the situation they face.

For the simplest example, what do you do if a recipe uses unsalted butter and all you have on hand is salted butter?
Of course, less salt is added. Similarly, when diners have a certain taste preference, when the taste of today’s ingredients is not strong enough, when the water used contains too much calcium and magnesium ions, etc., the chef needs to make a little modification to the recipe. , whether to put more or less, whether to add a little new seasoning and so on.

This small tweak may have little effect on improving the quality of the dishes, but it is very obvious to someone like Nakiri Erina.And even ordinary diners can tell the difference between good and bad taste.Although they can't point out specific problems like the trained Nakiri Erina, they can still vaguely feel which one is better and which one is slightly worse.

"Well, they are all good ingredients, but the taste of the mushrooms is not strong enough, the variety of carrots is a bit too sweet, and the red wine is a 2009 Burgundy red wine, the acidity is not high, and the tannins are not too ripe. However, compared with the 2010 vintage, the quality is still lacking, and the taste is stronger. More attention should be paid to the seasoning.”

After tasting, Li Xiang returned to the stove and took over Tian Suohui's baton.

Brush the bottom of a pan with olive oil and fry the cooked bacon strips until they are browned.After Li Xiang judged that the color of the bacon was in place through experience, he took out the bacon and fried the dehydrated beef cubes with the rich-flavored fat from the bacon.

After the beef cubes are fried to a deep brown color, continue to stir fry carrots and large onions in the same pan you just used.

"The saucepan!"

"it is good!"

Tiansuo Kei handed over the cast iron saucepan that had been prepared.

When Li wanted to see the surface of the carrots and large onions turned golden brown, he poured the contents of the pot together with the beef and bacon that he had just prepared into the stew pot cleaned and preheated by Tian Suohui, and added salt and black pepper , and finish with a handful of flour on top.Used to thicken and lock in moisture.

"Miss Tasho, the oven..."

"It's already warmed up to 230 degrees!"

After stirring for a while, Li wanted to put the pot into the oven to bake, take it out after 4 minutes, turn it over a little, put it back into the oven and continue to bake for another 4 minutes.Make a crust from the flour you previously sprinkled on the beef.

Add the bay leaves, thyme, parsley, and garlic, and pour the red burgundy into the pot.After boiling, put the lid on and bake in the oven at 165 degrees Celsius.

Originally, according to Li Xiang's cooking method, the beef tastes best after being baked in the oven for 3 to 4 hours, but Roland Chapelle finished it within two hours.So Li Xiang decided to use a little tricky method.

Standing in front of the oven, Li Xiang said in a voice that was almost inaudible: "Everything is ashes, and the blade is like fire!"

A long knife flashed in his hand, as if nothing had happened.But only he knew that the beef in the oven was instantly ripened by high temperature.

In addition, Li Xiang also used the meticulous control of Zanpakuto to burn countless tiny pores invisible to the naked eye on the surface of the beef, turning the beef into pieces of "artificial meat". The "sponge" soup can penetrate into the beef through these small holes, so that the beef is fully flavored.

After finishing these, Li Xiang turned around and told Tian Suohui as if nothing had happened: "Miss Tian Suo, the beef will be finished in an hour, remember not to forget to take care of it."

"Okay." Tian Suohui nodded. In the time just now, she had completely cleaned up the cooking counter. "Emiya-kun, you are really good. Today is all up to you."

"No, Miss Tiansuo also helped me a lot, and cooking according to the recipe is not difficult. I believe Miss Tiansuo will be able to handle it well."

"No, no, I can't do it. Since I entered Yuanyue, I have been the bottom of the class. Just today, I received a warning from the school, saying that if I get another E evaluation, I will be dismissed." Dropped out."

Tian Suohui was about to shed tears as he spoke.

　Make up for the chapter that was owed before, and thank you for your rewards
　　
　
(End of this chapter)