Kitchen Xiuzhen

Huh! Huh! Huh!

Luo Xiu quickly applied the walnut powder, a substance similar to pepper powder, neutralized with salt, and instantly filled a very special flavor.

The two flavors seemed to be innately compatible, which surprised some of the spirit chefs around them.

"This ... the pungent smell of this nut has disappeared?"

"How could it be so magical?"

"It's incredible ... what kind of salt, it seems to match quite well with walnut powder!"

The chefs whispered.

Sight-seeing people also fully see that this method of application is obviously much better than crumbs alone.

"Salt and pepper ... this is the golden partner for barbecue!"

Luo Xiu's eyes are bright, although he can't smell the specific fragrance, but this familiar feeling is like cooking in the past Roche restaurant.

He enjoyed it very much.

Ye Mi meat is wrapped in salt and pepper throughout the body, but the original feeling of moisture, but it seems to be a little tightened.

The surface of the meat seemed to be covered with crystals.

"This ... meat has changed again?"

Wang Xi has been observing Luo Xiu's technique. When he saw the surface layer of wild millet meat covered with salt and pepper, he was very surprised.

This method is undoubtedly better than his meat processing.

"Pepper salt, after the moisture enters the inside of the meat, the surface of the meat quickly dries ..."

"This means that the surface can reach high temperature faster, so it can fry a golden surface and a super crispy crust faster. And more importantly, the result is that the surface meat is tightened, which can make the meat Inside, lock the moisture more firmly! "

That's why many barbecue chefs like to add pepper and salt.

After finishing the application, Luo Xiu took Yueshi Huang, the lemon-like vanilla.

Citric acid can make meat tender and tender, it is a good tenderizer.

Because lemon has a special substance-citrinase, which can hydrolyze the large molecular protein of animal meat into small molecular peptides or amino acids, which not only makes the meat tenderer, but also improves the utilization rate of protein, and more Conducive to human digestion and absorption!

In Chinese food, lemon is not widely used, but in western food, lemon is a particularly common seasoning. In addition to tenderizing the meat, it can also improve the flavor and fishy taste.

Crush the Yueshi Huang completely, and Luo Xiu scattered it on the wild meat.

The fresh aroma spreads out instantly, and the meat looks more perfect.

A lot of spiritual chefs who were not optimistic about Luo Xiu's cooking, when they saw Luo Xi's processing, they all cast their admiration.

"Amazing!"

"Wang Shengchu, this preparation seems to be more sufficient than you!"

"The fleshy lines look quite extraordinary!"

The spirit chefs looked at Wang Ye, but Wang Ye didn't speak. There was a hint of thought in his eyes ... Doesn't the processing of cooked food look like Luo Xiu's style?

Why did he do this?

Wang Ye didn't understand.

At this time, Luo Xiu didn't care about the processed wild meat, but took countless spices from the kitchen and started making barbecue sauces.

The gourmet mainland barbecue relies on the strength of spicy spices and Lingzhu, sauce?

nonexistent.

But in fact, the barbecue sauce can make the ingredients more delicious.

What Luo Xiu has to do is a barbecue sauce developed by him-Luo Juice!

This is a sauce named after his surname. The roasted meat quality can add aroma and taste after adding sauce.

Zizhen, Huangpi, Huaguo ... Blind spices were picked up by Luo Xiu.

This purple Zhen is actually a big head onion, because of the purple texture on the surface, so named.

The yellow peel is ginger, the flower fruit ... is garlic.

Fortunately, Luo Xiu regained his sense of taste, otherwise he may not really know how this spice is compared with the previous life.

All the onions, garlic, and **** are chopped, and then put in the pot to heat. These three seasonings are mixed and stir-fried, and after a short time, they are fried to golden color ... When shellac is added, the extremely sweet flavor diffuses.

The preparation of tomatoes, the taste of salt, and most importantly the minced meat.

Suddenly, the final sauce was bubbling in the pot.

The flavour of the meat permeates.

Cook on low heat for 30 minutes, and you can make the best match with barbecue-barbecue sauce, which is Luo sauce.

"What is this doing?"

One chef couldn't help but started asking, the sauce was too sweet.

"Dip in sauce, roasted meat for a while, and eat with sauce, the flavor is better ..."

Luo Xiu explained a little, but his eyes looked at the wild wild meat left aside ... He just washed his hands and pressed on the meat, and the feedback was good.

Pepper salt and citric acid have all penetrated the surface of the meat.

But ... that's not enough!

Hey!

Luo Xiu made a few cuts in the meat, but began to cook in the pot.

Although the wild minced meat is cooked, the surface layer needs to be cooked again.

After the bismuth oil was heated and cooked on a high fire, the wild millet meat on both sides ... actually began to appear a touch of golden, which looked quite beautiful.

Wang Yan's eyes suddenly straightened, this delicate change, even if his spiritual flames heat up, the meat will not exist.

"This kid ... how did it happen ?!"

Wang Ye was puzzled.

Everyone stared at the golden wild meat dullly, their throat knots a little swayed.

It tastes more and more fragrant!

And what is that dipping sauce? !!

This young chef is really weird? !!

Everyone was attracted by the cooking of Luo Xiu.

...

At this time, Luo Xiu did not continue to fry, but quickly took out the meat, actually on it, and began to apply Matsutake mushrooms.

After sprinkled with a few drops of water, Luo Xiu took rosemary and spread it on wild meat.

At this point, all the processes before roasting Ono Mi are complete ... Next, the most important step-roasting!

Barbecue, the word "biao" means to cook the meat.

The wild meat is already cooked, so next, the most important thing is this grilled word.

How to roast a piece of meat to taste is a test of the time of a barbecue master.

As far as the understanding of Huo Hou is concerned, no chef in the world is right.

After all, the word "Houhou" was put forward by the ancient Chinese chefs.

Slap!

Luo Xi opened the hearth stove, put a metal net on it, and it was so straightforward that he grilled it on the fire.

In fact, most of the chefs in this world grill in this way, but ... they use a variety of spirit flames, while Luo Xiu uses ordinary flames.

"This ordinary flame, the roasted taste, is definitely not as delicious as the spirit light flame!"

A spiritual chef was sighing there, and Luo Xiu's preparation effort was more abundant and perfect than Wang Yan.

But the most important step, the flame ... is the only deficiency.

"Otherwise, the taste and spirituality of this dish must be extraordinary!"

"Yeah ... a pity!"

"Ordinary people, it is still difficult to compete with the spirit chef!"

Countless spiritual chefs shook their heads.

Lingyan is the most powerful advantage of the gourmet continent.

Depending on this flame, they can cook a variety of spiritual food ... this is why the spiritual chef's status is detached.

"Is the flame? It seems ... I have it too!"

Luo Xiu moved suddenly inside, thinking of the three-color flame in his body.

Then everyone saw that Luo Xiu's body seemed to be wrapped in a raging flame.

boom!

As if the gunpowder barrel was lit, a huge flame burst out like a fire dragon and almost burned to the roof!

The fire turned red all over the hall of Jiuzhong Building, and everyone's eyes ... were a hurricane-like red.

In the hearth furnace, there was a violent flame ...

This kind of flame is by no means a geocentric furnace.

"Why ... what?"

All the chefs in the audience suddenly exclaimed.