Shuangfu, you are another me

Chapter 148 was tricked!!

The last is the flying duck, this should be the first time that Li Xuan got the ingredients with the capture level in the lottery, the previous ingredients were all given to Li Xuan, so the level is unknown, just like someone once did, it is a mysterious existence.

Li Xuan took a look, the capture level of the flying duck is not low, reaching 15, with the pink claws necessary for birds of prey, the color of yellow feathers on the top and red on the bottom, the raised red feathers on the back of the head, and the huge yellow beak of the hard and flat yellow duck is also a sharp weapon for attack, and it is a very fierce duck that waving its wings in the air.

Good guy, Li Xuan has decided, tonight's supper decision is yours!!

Looking at the remaining six recipes, Li Xuan decided to enter the kitchen god space to learn them, and when the time comes, with the accumulation of six new dishes, he will definitely be able to break through the level 20 mark in one fell swoop!

The familiar Douwei Field, Li Xuan said that he was back again, and he felt a little like he had been reunited after a long absence, and the last time he entered the kitchen god space seemed to be a long time ago.

Put on the familiar white chef suit, put on the chef hat, and you are the most beautiful boy on this street!

Start with Takmi Aldini's Eggs Salad, the classic bruschetta, which is roughly cut into small pieces and mixed with vegetables, then topped with black grape vinegar and grated Parmesan cheese.

Li Xuan decided to make all the dishes and taste them together, and then such a delicious torrent will definitely be able to break through the level 2 mark, followed by Tian Zhihui's mini oden breakfast, this is a very simple method, with Li Xuan's current cooking skills, it didn't take long to come out.

Mito Yumei's small Loco Moco rice bowl, Loco Moco, Hawaiian Bunshi rice topped with hamburger steak and fried egg and topped with gravy.

However, in order to accommodate breakfast, the portion size was changed to a small portion, and the sauce was changed from gravy to vinaigrette.

Erina Nagikiri's jewel-like eggs Benedict are topped with poached eggs and bacon, topped with sour hollandaise chutney, and sprinkled with mullet roe.

Kohei Sofle's omelette is made by frothing the egg whites and baking them to create a texture that is not reflected in ordinary omelets, and the egg yolk is filled with whipped cream, seasoned with salt and pepper, and topped with a special tomato sauce and parsley.

Cut Alice's three-way egg breakfast Li Xuan was left to the end, after all, various molecular cooking machines were used, and Li Xuan was operating these for the first time, and he had to learn how to use them Xi.

At first glance, they may seem like ordinary raw eggs, boiled eggs, and shell eggs, but there are many mysteries hidden inside.

After Li Xuan's fierce Xi operation, he finally completed the three-style egg breakfast, so Li Xuan directly tasted this first.

At first glance, they appear to be ordinary boiled eggs, shell eggs, and raw eggs beaten in a bowl, but in fact, they are raw eggs that are frozen into egg whites by diluting seawater and coagulated with gelatin to form yolks.

Hard-boiled eggs with white asparagus mousse as egg whites and hollandaise sauce as egg yolks, the rich texture of the egg yolk is balanced with the slightly bitter taste of the asparagus, and it is the perfect match to infuse the hollowed out egg shell with a milkshake made with eggs, milk and caramel, and a mild and refreshing finish, just like a refreshing morning.

Each of these three-way egg breakfast dishes is a taste of an unexpected world of taste, including the sea, the forest, and the earth.

Takmi Aldini's bruschetta baked eggs, with their soft eggs and crisp vegetables, are mixed in the mouth with a refreshing sauce made with vinegar for breakfast, which not only replenishes energy but also awakens the body.

The taste of mini oden, the consistent taste of Megumi Tassho's extremely reassuring taste, the core of the crane quail egg is full of oden soup slowly flowing out and overflowing the entire mouth every time you chew it, and the bite-sized vegetables are also colorful, which makes people feel like they can't stop eating, and the small LocoMoco rice bowl is actually not ideal for breakfast according to the general perception, but Mito Yumei here uses the finest rib loin to make hamburger steak, and the idea of changing the sauce from gravy to vinaigrette sauce is also the highlight of this dish。

The refreshing sourness of the white wine vinegar brings out the thick texture of the egg yolk and the tenderness and juiciness of the meat, and you feel as if you are constantly springing up.

Erina Nagikiri's gorgeous eggs Benedict, poached eggs that melt the tongue in a perfectly half-cooked state, which is usually called a sun egg, with a slight sour taste of hollandaise chutney, fried crispy bacon and slightly sweet muffins, all the flavors blend together to wrap the tongue.

The mullet roe powder, which shines like gold on the top, is mixed with the salty taste of mullet roe and the golden color of the egg, making the taste more deep and exploratory.

Finally, there is our protagonist's soufflé omelet, which is browned on the outside, but like a soft bubble on the inside, it will bounce back with a light pressure on a spoon, which is very amazingly elastic.

The fluffy jelly-like wobbly egg melts in the mouth like a soft foam, and disappears silently in the mouth, like magic, it is an ohm egg, but the texture is like a soufflé cake.

I have to say that these dishes all meet the standards that Dojima Silver said, so that diners will be more delighted, fresh and full of surprises.

And if you look closely, you can find that the sour flavor is used in these dishes, the black grape vinegar of the Italian salad baked egg, the mini oden also adds hawthorn with a hint of sourness, and the vinaigrette sauce of the small LocoMoco rice bowl.

Sauce for three-way egg dishes, Dutch chutney for eggs Benedict, and tomato sauce for soufflé eggs.

The addition of sour flavor to breakfast is naturally to open the door to the appetite of diners, so that no matter what the dish, they will have the appetite to continue to eat the second and third bites, and they are all smart chefs.

After eating all these six dishes, Li Xuan felt the energy in his body constantly surging, and when this power completely subsided, Li Xuan couldn't wait to open the system panel to see.

Gastronomic cell awakening level: 98% at level 19.

Li Xuan was almost angry when he saw this level! So this is playing with himself, right? Why is it only a 2% difference!

Why can't you give yourself 2% more!!?

Li Xuan felt like he was being teased! Just like last night!