People are eating halberds, fiancee Erina

Shapel praised Lu Yu’s French heavy garlic roasted lamb shank and gave him a very high evaluation, and at the same time, he was particularly puzzled why Lu Yu could make the lamb shank meat so tender and delicate, and the gravy was full, so that when he ate it in the stomach, the gravy burst and the flavor was full.

Hearing Shapel’s doubts, Lu Yu smiled and said, “The reason is actually very simple, if you want to make the lamb shank meat delicate and tender, you mainly rely on my knife skills.” ”

When Shapel heard this, he carefully looked at the surface of the lamb leg meat, and saw that there were many fine and imperceptible cuts on the lamb leg meat, which destroyed the fibers and tendons of the lamb, making the lamb extremely delicate.

“This is straight cutting, cross-cutting, pushing cutting, pulling cut…” With his rich experience, Shaper deduced that Lu Yu used several knife techniques to process lamb leg.

Shapel showed a sudden look: “No wonder the lamb shank meat is so delicate, you use different knife methods to cut dozens of small knife edges, so that the lamb shank meat tastes tender and the mouth is soft.” ”

Lu Yu smiled: “One hundred and five incisions to be exact. ”

Shapel was surprised: “Is there even a knife edge that I didn’t find?” Yes, with a knife edge that is difficult to distinguish with the naked eye, this amazing knife work…”

The students around them were even more shocked and inexplicable.

Ruishan Zhijin also kept a dark face and did not speak, he was also shocked by Lu Yu’s knife work, but although Lu Yu’s knife skill was extremely amazing, Ruishan Zhijin was still not convinced.

Although the knife work is not as terrible as Lu Yu, it also uses other ways to process the lamb to be tender.

But looking at Shapel’s attitude, he obviously prefers Lu Yu’s French heavy garlic roasted lamb shank, why?

Chapelle continued: “There is also the problem of gravy, why does this lamb leg meat have so much gravy, eating it in the mouth gravy melts, full of flavor, making me feel like I went to a French farm, extremely free and comfortable.” ”

“The secret of gravy is this.”

Lu Yu smiled and picked up something similar to a needle tube.

“This is … Syringe! ”

Shapel was stunned, he showed a look of sudden realization, and his expression was slightly excited: “So it is!” So it is! I see, you injected the gravy and seasoned sauce into the lamb shank with a syringe, so that the lamb shank meat is tender and juicy, what a bold idea. ”

That’s right, Lu Yu uses a syringe to inject the sauce and gravy into the lamb leg meat, and moves up and down and left and right in the meat during the injection, so that the sauce and gravy are distributed as evenly as possible, so it will have such an amazing taste when eating.

This way of cooking is rare and was learned by Lu Yu in a famous restaurant in Paris when he was off school.

Hearing the conversation between Lu Yu and Shapel, all the students had a deep shock, just by the conversation between the two, they could feel the desperate gap between their cooking and Lu Yu.

Eizan Edatsu was also silent.

Shapel closed slightly, as if he was still recalling the taste of Lu Yu’s French heavy garlic roasted lamb shank, he continued: “I haven’t tasted such amazing cuisine for a long time, in fact, Lu Yu, I have another place where I have the most doubts.” ”

“Lecturer, you say.” The corners of Lu Yu’s mouth hooked.

Shapel was obviously very interested in Lu Yu’s cuisine, and couldn’t help but ask questions one after another.

Chapel said: “I have the impression that although your cooking skills were great before, the Chinese cuisine you were good at was not proficient in French cuisine. But this French heavy garlic roasted lamb shank is full of French flavor and the most authentic taste, which makes me feel like I am in France and linger. ”

“When did you become proficient in French cuisine?”

Shapper asked questions full of doubts.

Hearing this, not only Shapel, but also Ruiyama Zhijin also stared at Lu Yu.

The other students were also thoughtful and couldn’t help but nod.

Not only these students, but also Shapel’s question made Ji Zhiguo Ninning and Kuga Teruki very curious.

Shapel is right, isn’t Lu Yu proficient in Chinese cuisine, why is he so proficient in French cuisine? It is possible to make such an authentic taste that Chapel is full of praise for French cuisine.

What did Lu Yu go through during this period of time when he was off school?

The corners of Lu Yu’s mouth curved and said, “I traveled around the world during this time, of course, I also went to Paris.” I worked as a chef in a famous restaurant in Paris for most of the month, and a certain senior helped me a lot. During this period, I tasted the streets of Paris, ate the most authentic French food, and learned how to cook French cuisine. ”

Lu Yu has traveled all over the world, but in fact, Lu Yu does not have enough time to really travel.

Therefore, Lu Yu’s travel places are basically to pick the places that best represent food and culture, such as France and Italy, the two representative places of European food culture.

Most of the month in Paris benefited Lu Yu a lot, and even one of the places where he gained the most during his travels.

“So it is.”

Chapel nodded, and he suddenly said: “Then let me ask you, what does the ‘calf thymus’ in French cuisine refer to?” ”

Lu Yu was stunned, a little surprised by Shapel’s sudden question, but still answered without thinking: “Calf thymus is a rare ingredient, taken from cows that have not yet been weaned at 3-6 months old. At this time, the cow has not yet eaten grass, the thymus is very pure, there is no peculiar smell, the meat is soft and tender but slightly elastic, and at the same time full of meat, milk and a plant-like fragrance, which is the top French cuisine. ”

“So what kind of wine does mussels in French cuisine go well with?” Schapelle asked again.

Lu Yu blurted out without thinking about it: “White wine, because white wine and mussels are very compatible, and the two are cooked together, which can highlight the sweet taste.” ”

“What kind of beans are used in the French dish bean stew?”

Lu Yu said, “The beans for bean stew must be white kidney beans that are a specialty of southwest France…”

……

Shapel kept asking questions, while Lu Yu answered like a stream.

Even if Shapel asked some unpopular questions, Lu Yu could answer correctly with confidence, obviously confidently.

The look of consternation on the faces of all the students became more and more intense, including Ruiyama Edatsu, and his expression changed from contempt and disbelief at the beginning to surprise and shock.

Seeing Lu Yu’s answer to Shapel’s questions like a stream, everyone was convinced that Lu Yu was proficient in French cuisine.

If this is not called mastery, then what is mastery?!

Ji Zhiguo Ning Ning bit her mouth not far away, she held her glasses and said in a voice that only she could hear: “This monster…”

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