I'm in Food Wars: Starting a Food World

In the evening, Thor and Conna slept together, and the two wanted to discuss what to prepare for Fafnir and Lucoa's visit tomorrow.

Li Xuan doesn't care, it's good to take a break for his body after a long time.

After Thor came, Li Xuan slept a lot better. After all, he exercised up to the standard every day. At the same time, he stopped dreaming. Those young and frivolous dreams are far away from Li Xuan, we don't need it!!!

In this case, Li Xuan decided to enter the kitchen god space to sort out the three kinds of noodles and noodles!

Noodles are not noodles, in fact, the final appearance of the dish looks similar to noodles, but flour cannot be used. It tests the chef's ability to adapt to various situations and whether he has a solid foundation.

Xiao Han's selfish face can be said to be greasy and heavy as always, or that is his style.

Simple and rude, it can also be said to be Xiao Han's style, similar to the pastry chef, who is open and close.

Egg flower beef noodles are more luxurious. It should be said that Xiao Han's dishes are quite expensive. Last time, it was a whole chicken with a lot of bones. Although this time there are not as many kinds of materials as last time, it is not inferior in weight!

This time, only beef and eggs were used, but the beef required a whole head.

But it doesn't matter 14, Li Xuan's current worth is already unusual, and in addition to being in the chef's space, it's just a matter of thought.

Not to mention that the Bull and Green Dragon Slash, which was obtained in the last lottery, was just about to be brought out!

A whole head appeared in front of Li Xuan, Li Xuan took out his bull demon knife, only to see a few flashes of knife light, Li Xuan put away the knife, the whole bull was directly and completely split, and it was completely destroyed. break down.

The drastic action of opening and closing, but it did not destroy any fiber, nor let a drop of blood fall to the ground, and could dismember a giant cow in just a moment without shedding a drop of blood or juice.

I have to say that this ox and green dragon cut is really easy to use. Thinking about the last time Li Xuan killed pigs in the God of Cooking space, there is no harm if there is no comparison!

After the whole cow was dissected, this time, the bones of the whole cow were directly put into the pot to make soup. The essence of Xiao Han's cooking is all kinds of meat and bones, and all kinds of soup.

His cooking is based on this basic point and is created twice. This is also the path taken by ordinary chefs. After all, manpower is limited, and it is already a very powerful thing to be able to reach the peak in a certain field.

This is the case for normal people, so please don't confuse the inhuman beings of the sons of God's arrogance and luck.

This is basically the case with chefs in Tōtsuki, who all have their own paths, especially Tōtsuki Elite Ten, which is more obvious.

Desserts, Sichuan cuisine, pasta, French food, etc., everyone knows their own advantages, and they are all advancing in their own areas of expertise.

When the beef bone soup is boiled, it is time to make non-noodles. Xiao Han and Xiao Dangjia have the same idea of ​​using meat instead of noodles. One is fish and the other is beef.

Cut the beef along the tendons instead of flour to make noodles. The size is the same as that of ordinary noodles. It is best to put them in the boiled beef bone soup. The beef noodles absorb the aroma and oil of the beef bones, which can be said to be concentrated. To taste the beef, and finally add scrambled eggs as a side dish, this egg flower beef noodles is completed.

When you eat it, the beef noodles are not just noodles but the taste of beef, with a novel texture, the noodles and scrambled eggs slide into the mouth together, and the gravy of the beef overflows and combines with the scrambled eggs to produce a rich and mellow taste. It is indeed a very happy thing to eat such a bowl of energy-filled noodles when you are very hungry.

It's a pity that eating too much of this kind of food will still make you feel greasy, so Xiao Han's cooking is more suitable for people of his size, and it can only be said that it is a recipe that enriches Li Xuan's cooking pool.

Different from Xiao Han, Xiao Dang’s family is characterized by his unrestrained cooking style. He is not bound by any cooking methods and presentation methods. He can always see new things in his cooking, rather than the same style.

And Ah Fei is a bit like a little master. After all, they are all descendants of Master Abe, one disciple and one son, but different from the little master is that Ah Fei is more delicate, beautiful and skilled, and the appearance of the dishes he makes is more elegant and romantic.

However, Li Xuan, who has a food system, can fully integrate the strengths of the two and truly embark on his own path.

Li Xuan took a look at the whole fish noodles and the potato cold noodles. It was easy first and then difficult. The whole fish noodles had more steps than the potato cold noodles, and it was time-consuming.

A large amount of potatoes and a small amount of pumpkin are steamed in a steamer, and while waiting, the cold soup and side dishes used later are made. As the inheritor of Sichuan cuisine, the cold soup is naturally spicy, and people who eat spicy food are ecstatic!

The steamed potatoes and a small amount of pumpkin are ground into puree and mixed together. Finally, they are pressed into noodles with a round flour mill and boiled in boiling water.

Li Xuan feels that the way of making cold potato noodles in Ah Fei is the same as the way of raw flour pressing in his hometown in his previous life. .

Looking at it this way, in fact, raw pressed flour is also very consistent with the theme of noodles and noodles. After all, no flour is used, and the shape of noodles is finally presented.

It's just that the raw powder has a sour taste, and people who don't like it feel like the smell of rancidity and don't like it, just like snail powder, they feel stinky.

But it doesn't matter, the thinking just diverges like this. In fact, all rice noodles are in line with the theme of noodles and noodles. After all, there may be no such thing as rice noodles in the era of the young master.

Snail powder, roast duck powder, pig trotter powder, old friend powder, braised vegetable powder, raw meal powder, cross-bridge rice noodles, hot and sour powder, mutton powder, beef powder, cold salad powder. . .

Good guy, I don't know how many kinds of rice noodles there are. If this problem is put in modern times, it can be solved in a dozen ways in minutes. Therefore, the average modern super chef is like a blogger's average annual salary of one million. Sample!

Don't throw away the potato noodles that have been boiled for 310 degrees (nonsense), put them in ice water to shrink the noodles and increase the elasticity of the noodles. Well, this principle is also known to everyone in Donghuang. Everyone is a master of instant noodles, so they say The assessment of this super chef is really not difficult!

Finally, take out the shrunk potato noodles and put them in the cold soup prepared before, instead of the hot soup that will soften the noodles. Cold noodles are cold noodles. Of course, the noodles are cold, and the soup is also cold!

Then put mushrooms, boiled eggs and other side dishes on it, and make a good-looking plate, so that everyone can take a good picture and let the circle of friends eat first!

Therefore, Ah Fei still understands modern people very well. In comparison, the young master is a little bit worse, although some dishes are not bad, such as Shenglong dumplings, Milky Way noodles, and real sea bream mainland map.

But fried Qingjiang dishes, shredded pork with green peppers, deep-fried prawns in Yunlong, braised rice with silky chicken, fried dumplings from the little master, and Guoshi without both sides are not very good.

The ready-made cold potato noodles are naturally ready to eat!

Potato noodles are more transparent than normal noodles, and have excellent springy texture.

The noodle soup that uses a lot of chili peppers is unbearably spicy, but it is made into a cold soup that makes people feel cool just by looking at it, which makes the spicy taste unexpectedly smooth.

There is also a slight pumpkin sweetness in the noodles, which neutralizes the spicy taste, making people feel as if there is an icy feeling in the hot summer, as cool as drifting ice, really worthy of being a genius Ah Fei!