Shokugeki no Imitation Chef

"What is Ah Xing going to do? Even if he won't get burned, but...you don't need to use such a hot pot, right?"

"Indeed, how do you use that? It's already far higher than the temperature of the cooking oil, right?"

"Although Chinese cuisine regards the mastery of 'fire' as one of the core, but...it doesn't mean that the hotter the better!"

Alice and the others couldn't help but sweat for Liu Maoxing.

Among the four girls, Erina was the calmest at this time, and explained: "Usually, when the temperature of the iron pan is around 600 degrees, it will appear dark red, when it is around 800 degrees, it will appear orange-red, and when it is above 900 degrees, it will appear orange-yellow. Even bright yellow... Judging by the color, the iron pot should be at 8,900 degrees now."

"That's right, in a semi-closed space, charcoal can burn up to 1,000 degrees. It's not surprising that this iron pot has been suffocated in the hearth, reaching 800 degrees! Even the so-called 'stir-frying' requires a temperature of no more than 250 degrees, and the boiling point of most cooking oils is only more than 200 degrees..." Said Liu Maoyuan, who is also familiar with "stir-frying".

Alice frowned even more and said, "It's not about the boiling point anymore. Now if you add any kind of cooking oil to this pot, it will definitely reach the burning point in an instant!"

Indeed, if the oil is boiled in the pot, it will prevent the temperature of the pot from exceeding its boiling point, but now the empty pot has been heated to 8, 900 degrees, and then the oil is added, and the moment the two touch Let the oil be ignited.

Of course, it also means that if the ingredients come into contact, they will be directly carbonized...

"Miss Erina, did you see something?" Fei Shazi asked suspiciously.

She found that Erina seemed to be in no hurry from the very beginning...

"I can't think of what he is going to do, but his control of the heat... no, is it not always surprising in any cooking skills? I think he must have his own plan! Besides, even if Even if the temperature of the pot reaches 8,900 degrees, it doesn't mean that the ingredients will also reach 8,900 degrees." Erina seems to have pure confidence in Liu Maoxing.

Erina's "confident" tone made Liu Maoyuan couldn't help but look at her a few more times.

And at this moment, Liu Maoxing had already made his move. He actually held a red-hot iron pot in one hand and a frying shovel in the other hand, and poured a large bowl of spices such as chili peppers into it. Pour the oil juice into the pot!

In the instantly red-hot iron pot, there seemed to be a ball of flames, and the fire was particularly eye-catching... Those who didn't know thought that Liu Maoxing had created a big fireball technique!

Deji also looked over suspiciously, as if he didn't understand what Liu Maoxing was doing.

I saw Liu Maoxing using the frying spatula to quickly fiddle with the flame a few times, and then immediately swiped the frying spatula again, and "rolled" the cooked and sliced ​​yak meat that had been prepared in advance into the pot...

After that, Liu Maoxing started to move faster, and the frying spatula kept stirring in the pot, but because of the flame, the others couldn't see what was going on.

I only saw that less than a minute later, Liu Maoxing scooped up the cut bracken and put it into the pot, and then vigorously lifted the pot...

The fire, which was originally a little smaller, suddenly swelled up again, and the ingredients in the pot were also thrown up.

However, Liu Maoxing took his time and put down the iron pan, which had almost faded in red, and then took out a plate from the side, just in time to catch the "fried bracken and yak meat" that had been tossed into a ball!

At this time, the voice of "It's time for the duel" also sounded from the judges' seat...

Yes, stir-fried dishes are naturally delicious when eaten while they are still hot.

At the same time, Liu Maoxing is also confident that this "fried yak meat with bracken" will definitely attract the attention of the judges in the first place!

Although Deji has already roasted the roasted whole beef properly and prepared a variety of sauces and dry ingredients, the judges have chosen to come to Liu Maoxing first... Most of it is thanks to the "fried yak meat with bracken" The final standout performance!

This "explosive" cooking, mastered incisively and vividly, can also find its prototype in the "Zhonghuayiyi" era, but it is not a work of the "Burst Chef" sub-published.

It was the "Big Explosion Twice Cooked Pork" made by "Liu Maoxing" and "Flame Roast Suckling Pig" in the first competition with Yakan more than a hundred years ago!

"Twice-cooked Pork" and "Flame Roasted Suckling Pig" are both extremely hot dishes, but their symbolic meanings are completely opposite.

"Flame Roasted Suckling Pig" is to stuff the whole suckling pig into the whole cow, and then put the boat where the whole cow is on to roast in the "sea of ​​fire". The flavor of the beef is enhanced, which symbolizes how to use a large fire to achieve the effect of "slow fire".

The "big fried twice-cooked pork" is to slowly heat a large iron pot on a semi-airtight condition with low heat until it turns red, and then "stir-fry" it in one breath! It belongs to the accumulation and explosion of small fires to create the effect of "Wuhuo"...

At the same time, "Flame Roasted Suckling Pig" is more inclined to "open and close" in terms of skill, because it has a very high fault tolerance rate. After being thrown into the sea of ​​fire, "Liu Maoxing" didn't pay any attention to it.

For example, during the autumn trials, the meticulous "flame roasted suckling pig" performed by Liu Maoxing now belongs to "excellence".

The "big explosion twice-cooked pork" is just the opposite, the "fault tolerance rate" is extremely low, and if you are not careful, it will become "twice-cooked charcoal"!

It is necessary to use a frying shovel from time to time to control the ingredients in the pot. It is in the oil layer under the oil surface lit by the pot and cannot touch the bottom of the pot. It is necessary to control the oil, the fire, the ingredients, and even the pot. Can't be negligent...

"The color of this yak meat that has been boiled and then fried has the feeling of air-dried meat, showing a bright red color..."

"That's right, the dragon head vegetables are still emerald green? Obviously they came out of such a big fire."

"Anyway, let's try it first!"

...

Several elders froze in place after taking the dried-out yak meat that they saw fried. They only felt the unique "cow smell" of yak, mixed with a spicy taste, filling their mouths instantly. nose!

In a trance, I even saw a strong yak... No! It's a group of robust yaks with flames burning on their bodies, and they want to rush forward by themselves!

Not only flames, each yak is even tied with a sword, gun, sword and halberd...

wrong! It's not a weapon, but gastrodia elata, star anise, green onion, ginger, sea pepper tied like a weapon...

Groups of yaks formed a formation of fire bulls, filling the mouths of several elders!

In an instant, I felt that my tongue, mouth, and throat seemed to be baptized by fire and spices!

But at the same time, what I felt was not torture, but a hearty enjoyment!

The whole person seemed to be sublimated in the "Fire Bull Formation"...

"Well... this, this is..."

"It looks dry, but the fragrant gravy is actually perfectly locked inside!"

"And this faucet, it doesn't look like it came out of a big fire at all. It still tastes like it's just been blanched, but it has a hotter temperature, and the taste after being oiled..."

"That's right! Bite it down while it's hot. While the skin is crispy on the outside, the meat slices are still tender and juicy inside..."

"Although it seems that a lot of oil has been added before, it doesn't feel greasy at all, which makes the taste of tapioca and yak meat reach its peak!"

"Indeed...Obviously yak meat is not suitable for frying..."

"And is this really 'stir-frying'? Although there is no 'stir-frying' in Tibetan cuisine, we are not ignorant of Chinese cuisine...but this kind of control of the heat is indeed the first time I have seen it!"

"Wait, is this really climate control?"

And Liu Maoxing also said at this time: "Of course it is 'huo', the 'huo' of Chinese cuisine not only represents 'fire'... In terms of high temperature, steam, air, hot water, hot oil... are all 'huo' ' part! And in these 'non-fire fire', 'pot' is the most direct embodiment of flame!

A true fire master must be able to master this 'flame' with the shape of a 'pot'! For the cooks, there is nothing to worry about whether the 'flame' is urgent or slow, and the 'flame' is also the meaning of this 'fire bull formation'! "

That's right, the reason why the yak meat of "Huo Niu Chuan" has the dual attributes of crispy and juicy is precisely because of the meticulous mastery of "urgent fire" and did not allow the yak meat slices to directly touch the hot bottom of the pot , or directly heated by the flame in the pot for a "long time", but fried in oil, and cooked in advance, the gravy has also been locked in, so there is no jerky feeling of frying in a hurry...

Of course, in order to make the oil have a deep temperature, the amount is very large. When it is in the pot, except for the surface layer that is in direct contact with the air, the lower part will not burn, and the final throw is not all for visual effect, but to spread the oil so that it all comes into contact with the air.

Under Liu Maoxing's control, the oil was scattered to the point where it could be burned up instantly, and in less than a second at the end, all the oil was burned up!

In this way, there is not too much oil in the "Fire Bull Burst", and it does not destroy the low-fat and low-fat characteristics of yak meat...

The onlookers stared blankly at the four elders who served as judges. After tasting the first bite, they began to crazily sweep up a plate of fried twice-cooked pork...

After a while, the yak meat and tapioca have bottomed out!

After all, due to the way of cooking, Liu Maoxing's "Fire Bull Burst" can't cook too much at one time, but only a small portion of frying, a total of only a dozen or so slices of meat.

"Ahem, let's try some other dishes later..." Seeing that the plate was bottomed out, an elder coughed to hide his embarrassment.

Of course, Liu Maoxing's All-Ox Feast is not the only one with the "Fire Bull Burst", but this one is indeed the most brilliant, and it is also used to attract the attention of the judges!

In terms of cooking level, although the "Mirror Kitchen Heart" is not used, it is already firmly at the tiger level, and it is enough to exist as a signature dish in a two-star restaurant.

But as the signature dish of the three-star restaurant, it is a bit inferior...

After all, this "fire ox formation" focuses far more on "spices" and "heat" than sword skills. If Liu Maoxing has mastered the "essence of spices" or "spirit of sword skills", then Most likely three stars.

And if the three basic "essences" are all mastered, and if the spices and equipment here are complete, give Liu Maoxing a little chance to try, and the Lin level is not impossible!

Even though it is still far from reaching its peak, this "fire bull burst" is enough to shock the judges.

And compared to Deji's "Roasted Whole Beef", Liu Maoxing's dishes are indeed more diverse!

In addition to the "Fire Bull Sudden", which is the first to catch people's attention, there is also a "casserole sweet and sour red beef soup" made of flower tendon meat, that is, front leg meat, stewed with tomatoes and onions; "Rock-roasted beef brisket" made of rocks; raw grilled "black pepper yak steak" made of eye meat; various spices, high-grade barley wine, and even a few slices of "knife party" that Liu Maoxing took out to imitate The formula of "steamed deer tendon in casserole" and the improved "simmered oxtail in wine"...

In terms of cold food, the money tendon meat, that is, the hind leg meat, is simmered with the sauce prepared by Liu Maoxing with the existing spices, then sliced ​​and served with the sauce as a cold dish.

The other is the "Yak Salad" at the end!

Now that the "Fire Bull Burst" has been used to hit the opening cannon loudly, the dishes used for the ending must also be eye-catching, so as not to feel "anticlimactic"...

So for the penultimate dish, Liu Maoxing hinted that after the judges tasted the "simmered oxtail in wine", while the judges were still immersed in the softness and tenderness of the simmered oxtail, they put out the last "yak salad"!

"Is this...cooked hind leg meat mixed with faucet, cherries, apples, and...persimmons as a 'salad'?" Although the elders in the village are not Maqin, they also have rich tasting experience. , it is naturally impossible not to call out the name of the salad.

The altitude of Jiuzhaigou is generally about 4,000 meters. It is difficult for ordinary vegetables to survive here, but there are also special fruits and vegetables of their own!

For example, the sweet cherry cultivated in Jiuzhaigou, or the branch of the big cherry "Jiuzhaigou sweet cherry", as well as the shading apple suitable for high altitude cultivation, also known as "alpine apple", and the specialty "Jiuzhaigou persimmon". Together with the vegetables, they were used by Liu Maoxing as the ingredients for the last salad.

As the main ingredient of the salad dressing, Liu Maoxing chose local ingredients and chose "ghee" made from yak milk!

The salad composed of boiled beef, vegetables, and fruits is quite a bit like an American salad, but for the sauce, Liu Maoxing chose the ghee as the core and the fresh flavor as the main composition, without adding extra sugar products.

The difference is that although Liu Maoxing's "Yak Salad" was put together in the end, in fact, the vegetables and fruits were mixed with ghee sauce, and then the yak meat was covered...

Before, yak meat was diluted with yak stock and mixed with oyster sauce base. When tasting, yak meat has a completely different flavor from other fruits and vegetables, but even if you eat it together, because the taste of yak milk ghee in fruits and vegetables is as Bridge, and there will be no sense of incongruity!

Erina even noticed that Liu Maoxing's salad also used some special techniques to create a temperature difference and create a different taste after cooking separately, which can be regarded as "learn now and sell now"!

Moreover, the yak meat and bracken, which are the main ingredients of the salad, are also taken from the same source as the "Fire Bull Burst" at the beginning, so the ending is not only not abrupt, but refreshing and delicious, which further enhances the understanding of the previous "Fire Bull". Including the sudden battle, the aftertaste of a whole feast of cattle...

"Finally finished tasting, and I really want to eat it... Ahem! I mean, I finally started to taste Deji Maqin's whole roasted cow!"

"How do I feel... the elders seem to pay more attention to Deji Maqin than this kid before..."

"Don't talk nonsense! Although Deji Maqin's 'seven-fold roasted yak' has not been displayed publicly, it is a skill that even several other Maqin are full of praise for!"

"That's right, a serious Deji Maqin will not lose! Uncle Deji is not just Maqin from our Shuzheng Village..."

Some onlookers off the field seemed to be worried about Deji Maqin, but Deji himself didn't seem to care. When the four elders in the village who were the judges came over, he took out the sharp knife without haste. Cut out all the nine pieces of barbecue that were previously "digged" and "buried" back...

Some sliced, some diced, some quartered and topped with sauce...

It seems that in the Tibetan "cooking showdown", this simple barbecue cutting is not counted in the cooking time. At the same time, after the time is up, the barbecue can continue to be roasted on the fire.

Naturally, Liu Maoxing would not have any opinion on this.

Some Maqin who had seen this barbecue couldn't help but said: "Huh? Nine pieces of barbecue? Compared with the previous seven pieces, it's two more pieces?"

"That's right, when I just put carbon, I found that the amount and location of carbon are different from before!"

"Sure enough, Deji is not standing still..."

Deji’s seven-fold... Ah no, it’s nine-fold barbecue, which is divided into two parts: fine roast and coarse roast. Baked at different temperatures!

In Tibetan culture, favoring singles and avoiding doubles are also reflected in the food culture. Contrary to the fact that the Han people like to make banquets with even-numbered dishes, seven and nine are odd numbers.

At this time, Liu Maoxing also took advantage of the time when several elders tasted the barbecue, and after Uncle Deji agreed, he cut up the remaining whole cow...

Sure enough, apart from the nine pieces of specially processed roast meat, the other parts of the whole cow were not wasted at all, and every part of the meat was completely cooked!

Generally, whether it is roasting a whole ox or a whole lamb, it is impossible to roast such a large animal as a whole, but it only takes more than three hours. The mystery of "Nine Layers Roasted Yak" naturally lies in these " Built-in carbon fire".

Although the carbon in several layers of iron nets has not been extinguished, Liu Maoxing picked it up without any scruples and marveled... Of course, for the sake of everyone's three views, Liu Maoxing perfunctorily put a layer of towels, the same one just now!

"So that's how it is, put ignited charcoal into several layers of fine-mesh iron nets, and then the ventilation plug on it will introduce air, and at the same time play the role of 'blowing' out the burnt carbon ash as much as possible! That's it. For one thing, it is equivalent to seven internal heat sources besides the campfire outside!

It is equivalent to roasting the inside and the outside at the same time, and the natural time is greatly shortened... At the same time, it is also equivalent to roasting several other finely roasted barbecues with the yak meat separated, which is also similar to the 'flame roasted suckling pig'. Similarities! In addition to using yak as food, it is also used as kitchen utensils! "Liu Maoxing saw the mystery of it.

If it wasn't for the scruples about the rule of "challenging Maqin", Liu Maoxing would have already passed the four judges to grab meat...

However, the appetite and appetite of the four judges also really shocked Liu Maoxing. They all looked quite young, but they had a bit of an "inexpensive old" aura.

Well, the allusion of "Lian Po is old", Liu Maoxing has also heard it said, it is probably before Zhao Wang wanted to reuse Lian Po, Lian Po's political enemies made him an arbitrator of Zhao Wei's "cooking showdown" in order to embarrass him , and Lian Po, who was already old at the time, ate more than young people in order to be loyal to the sacred mission of "the arbiter of cooking duel". Faithful judges!

Although both sides have plenty of food, there will be a bonfire party later, and everyone in the village will participate, so there will be no waste.

But Liu Maoxing looked at the attitudes of the elders, and it was not his turn to taste the nine-fold barbecue, but at this moment, Liu Maoxing suddenly heard something, and the place where the nine pieces of barbecue were implanted before, the part that was attached Cut off some of the roasted meat on the inner wall, and while the elders were focusing on the nine-fold roasted meat, Liu Maoxing quickly "stealed" some sauce from the side, and tasted it first...

Although the taste of these adjacent inner walls is only close, it should be different from the real "Jiuzhong Barbecue", but with Liu Maoxing's "Super Taste", it is enough to "tongue supplement" (probably similar to "brain supplement") Meaning) the taste of the full version!

In this way, although I didn't taste the "authentic", I still feel itchy in my heart, but I have already estimated the level of "Ninefold Barbecue"...

Deji is indeed a cook who has returned from traveling the world for ten years and has studied French and Thai cuisines. Almost every kind of nine-piece barbecue symbolizes the flavors of different regions, and it is not just a simple imitation, but has already penetrated into three parts !

In terms of the level of cuisine, I am afraid that every single one has the level of the signature dishes of a two-star restaurant, but it is slightly inferior to Liu Maoxing's "Fire Bull Burst" and "Yak Salad", which are hot and cold. , but it is on par with other dishes in Liu Maoxing's All-Ox Feast, and some of them are even better...

After all, Deji was actually "modest" at the beginning, so he was more than Maqin from Shuzheng Village? Moreover, he also serves as the honorary maqin of another Bazhai. When traveling around the world, although he is far inferior to Joichiro, he is also a well-known wandering chef...