One Person, Overturn The World Of Food Wars!

Chapter 297

There are quite a few competitors here, and the steamed Wuchang fish made by Yukihira Sōma is delicious.

But this does not mean that the other party will give up, for example, the opposite guy also made a Wuchang fish.

What the other party did was to open the screen of Wuchang fish.

When this fish needle is made, it looks like a peacock opening its screen. It feels that the posture and everything are different from ordinary dishes, and it has a luxurious meaning.

Before making this dish, first cut off the head of the Wuchang fish, and then take out the internal organs from the side.

Put all the fish in a large bowl, add ginger, salt, chicken essence, white pepper, cooking wine and vinegar and mix well to remove the fishy smell.

This process is commonly used in cooking fish. Of course, the tail of this Wuchang fish is useless, but the head must be the core. In fact, this dish is also steamed, which is very similar to steamed Wuchang fish.

It just needs to be in a specific shape. What’s more unusual is that when the fish meat of this Wuchang fish is cooked, each piece should be evenly thin and thick, and then placed in the plate.

After steaming, the juices of these fish will completely permeate, and the fragrance will be fragrant, and then the steamed fish will be completely taken out.

Sprinkle red pepper rings and diced green onion on top, then pour hot oil on it. It looks like a simple step, but it makes this fish extremely bright, especially the shape of the peacock opening screen, which naturally provides a better taste. It also brings a certain visual experience.

The chef’s cooking dishes are originally varied, and the current method is to bring more beautiful feelings to people through some visual impact, not only through the taste.

Color, flavor, and taste are the realms pursued by oriental chefs.

At least get the steamed Wuchang fish. After using the shape of the peacock to open the screen, the appearance is more unique, especially each piece of fish has been treated the best, the thickness is even, it is easier to be cooked when steamed, and the taste can be better. Infiltrated into the flesh of Wuchang fish.

A steamed Wuchang fish is enough to amaze people. It is full of flavor, but also brings more beautiful feelings and unusual things. The shape of the peacock’s opening screen amazes everyone, and some people cheer infinitely.

This is clearly to match Yukihira Sōma, and in any case to make a dish similar to him, it is used as the most authentic comparison.

This is like the most terrifying duel, it seems to have more meaning, the two must have a duel.

Yukihira Sōma stood across from him and looked at his opponent, to see what he had done.

He smiled slightly and didn’t care much. To put it bluntly, the other party’s things must be good-tasting existences, with more ordinary tastes in them, but he was not afraid, after all, what he had to do was in front of him.

“Come on, it seems that you have really met a very formidable opponent. If there is a comparison between you and you when you cook a dish, then you still have a long way to go.”

The one who just made fish was a northern chef, and soon someone matched him, although not fish, but another nine-turn large intestine.

This is also a very famous braised dish. It was called braised large intestine at the beginning, and after many improvements, it was called Jiuzhuan large intestine. The literati also liked this dish very much, and felt that this dish was indeed different and had a unique taste.

After all, this is an unusual thing that extends from an ordinary dish, and some people even think that these chefs have already become extremely fine after cooking, far beyond the ordinary level range.

Making this dish requires some cooked pork intestines, which are the most fragrant, but not everyone likes it because of the special body structure that makes this stuff.

But when this dish is done, it is definitely full of flavor and has a long flavor.

First, cut these large intestines into pieces of about two centimeters and cut the parsley into small pieces of about one centimeter.

Then drain the large intestine.

Then add cooked lard, sugar, ginger and sugar to the pot, fry until it turns red, then throw the large intestine in for coloring, add minced ginger and garlic, then add vinegar, cooking wine and some clear soup, wait for the pot to open (abee ) and then add salt and sugar.

Add some spices to this, the amount of spices should be properly controlled, then turn everything in the pot to a small fire, cook until the soup is thick, then add the other half of the seasoning and pepper oil and place it on the plate Sprinkle with cilantro.

The large intestine should be rolled into a roulade-like shape during processing.

The state of this nine-turned large intestine is very strange after it is made. It is full of red and shiny large intestines, and the first product has an infinite aroma.

This kind of nine-turn large intestine can be regarded as the best dish in the dish, and it is naturally very amazing. It is even possible to make this dish with a little peculiarity, and to adjust the taste to the most perfect state, it is definitely not something ordinary people can do. of.

After the person made the dish, he even made more decorations. He cleaned the coriander most carefully, and also brought some pepper oil to the coriander. When the aroma was fragrant, he brought more good feelings.

In short, as long as every dish is cooked carefully, there will always be something to gain. At least the dishes made by the people in front of you now have an amazing taste that is hard to imagine.

After the person finished the dish, he nodded and seemed extremely satisfied, and then he had other things to do, even though the dish was ready.

But there are other things that need to be taken care of. This dish will be sent to those people to taste. In order to highlight the speciality of this dish, he even took out the dipping sauce next to it.

This kind of dipping sauce may have been carefully prepared by him. I don’t know what it is. It may be a secret soup. If you look closely, even this dipping sauce is very clear. Greasy soup.

Lin Xiaofan knows that every chef here is an extraordinary existence, and everyone can make some amazing dishes, all kinds of tastes, all kinds of creations are different, which highlights the magical difference here.

This dish was presented, and as the dish gradually moved up, it was enough to arouse more people’s amazement. Naturally, the taste was endless and the taste was excellent, which made people unable to immerse themselves in it.

As a bystander, Lin Xiaofan watched quietly from the side. Everyone’s cooking was unusual. At this time, Bo Chaoyang seemed to have found what he wanted to do.

This young man has traveled to countless places in the world and learned many amazing things.

This time he’s going to make a southern dish.

This dish requires extreme knife skills, and it is a very famous southern dish called Wensi Tofu.

In this dish, the original tofu is cut into unimaginable filaments. Although the tofu itself is not easy to taste, when the tofu is cut into this state, it will be full of flavor when placed in chicken soup.