Shokugeki no Imitation Chef

Under Alice’s vigorous gaze, Liu Pengxing went to fetch five chickens and returned.

Many people also looked at the two people’s counter, it was only two hours from five o’clock, but Liu Pengxing hadn’t dealt with it after getting it back, only the slaughtered whole chicken was completed …

“Five chickens? Don’t joke, it will take an hour to process them all? Will it be an hour to make soup?”

“Although there is some soup that doesn’t need to be cooked for a long time, Chef Miyamoto obviously wants the soup …”

“Yes! In an hour, the soup made in a hurry, it is impossible to pass!”

Other students could not help but talk about it one after another.

Miyamoto, after a pause, began to combine life and boiling soup, and began to “teach” the skill of boiling soup from various aspects …

However, without saying a word, I had to stop again. On the counter of Alice and Pleiades, a strange voice sounded, but this time it was not the murmur of the large equipment, but from Pleiades Liu ’s hands. Out!

I saw Liu Pengxing’s hands formed into claws, accompanied by a rhythm of a combination, his fingers made the sound of joint friction …

“There is no special finger sleeve, I don’t know if I can do it! However, my current strength should be stronger than” Mao Mao Hu Luo Ke “, try it!” Liu Pengxing murmured himself.

Watching Liu Pengxing stare at a few chickens in a murderous manner, the other students were even more speechless. I do n’t know what he was going to do. Now is his time tight?

“Dark stunts · Luohan tiger claw pull!”

After Liu Pengxing meditated, his hands were almost unclear and flew over several whole chickens. At the same time, in less than a minute, the feathers of five whole chickens were faded …

It’s nothing, after all, it just removes the hair faster, but when someone wants to lip, he suddenly finds that with Liu Pengxing’s movements, the whole chicken’s internal organs are also separated from the body!

Two more minutes later, the chicken bones without much blood were pulled out of the whole …

If you slow down, you can see that Liu Pengxing ’s little thumb stroked the belly of the chicken. Afterwards, he took a homeopathic hook, and the raw chicken was cut through the belly. After that, the thumb supported the other side, and the other three fingers quickly extended into it along the scratch , Even under the hook, twist the chicken offal that needs to be skimmed out!

As for bone removal, the position of the lower hand is accurately identified, after which the index finger and **** are forcibly penetrated, and the other hand is pressed and rubbed around with the force in a certain direction and outside. Pull out the chicken bones that are completely connected!

In seven minutes of kung fu, not only the five whole chickens were processed, but also the bones in the chicken body were all pulled out, but the shape of the chicken was still maintained …

Not only the strength and speed, but also the separated bones are connected as much as possible, so some small bones can also be brought out together. It can be seen that Liu Pengxing also has a very good understanding of the body structure of the chicken. The technique is also quite technical.

Strength, speed, skill, the three can only achieve such a quick and thorough chicken processing!

After seeing two Ruishan’s minions, they could not help swallowing their saliva, secretly swearing that they would never use violence to solve the problem with Liu Pengxing, otherwise they worry that they will have less bone next time …

Of course, in fact, Liu Pengxing has not yet been able to extract the flesh and blood of human beings. Although the cooking skills have been upgraded to “advanced”, in addition to the increase in physical strength, it is also possible to feel some warmth forming in the body.

Liu Pengxing speculates that this is the legendary internal force, but it has no other effect. At least Liu Pengxing’s use of this warm current in peacetime only makes the already great strength more powerful.

When it is really usable, it is only when you use some “stunts” that this warm current will be like a finger …

Alice could n’t help but say, “Wait a minute, although you can handle it quickly, according to the latest research results, when you stew the chicken soup, you do n’t need the whole chicken, you can use the big one here. Separated by molecular fat separator, only used … “

“Relax, just leave it to me later!” Liu Pengxing did not accept Alice’s opinion.

However, she accepted Alice’s chicken broth in full.

Because afterwards Liu Pengxing ’s cooking really needs to be completed on the basis of chicken stock, and it needs to be clear soup stock, it is definitely too late to start cooking now, but Alice ’s stock is just right for you!

The broth is usually divided into Maotang, milk soup, and clear soup. The Maotang is boiled with poultry bones and minced meat. After taking it, it is added with water to continue. The soup used for cooking in low-end restaurants is mostly referred to as Maotang. .

Milk soup is made of poultry bones and pork knuckles. The collagen-rich parts are cooked on fire. The soup will appear milky white and can usually be eaten directly. According to the “form complement”, old people You may think that milk soup can be “laid down”. In fact, if it is really a white milk soup boiled with collagen-rich ingredients, it does have some effect. Of course, milk soup can also be used as a more delicate soup stock!

The last is the clear soup, which is usually made of old hens and pork as auxiliary materials. Alice also used some pork before. After separation, it was cooked separately from the chicken. According to her, the best reaction temperature and environment for the two kinds of meat, There is a difference.

Cloth soup has high requirements for the control of heat, too small to taste, too big to easily develop into milk soup …

And above the clear soup, there is another level, that is, “refined clear soup”, also called “top soup”!

Cloth soup itself is the most difficult of the broth, and the really high-quality “top soup” even requires the soup to be like white water, without seeing a little oiliness, but it is full of umami.

Top soup is usually served with high-quality ingredients. The top soup is the best supplement.

And now Liu Pengxing is going to process Alice’s clear soup into top soup, using the “chicken top soup” recipe of “dark cooking world”!

In “Zhonghua Yifan”, “Jin Mao Hu Luo Ke” confronted Tang Sanjie’s bouncing turtle soup with chicken top soup, but because the taste of “chicken top soup” was too rich, the first dish was not as good as “jumping turtle soup” “With the refreshing and appetizing effect, he was defeated.

But now Liu Pengxing does not need to consider these. Although there is already Alice’s broth as the soup base, the time is enough, but when he submits the “chicken top soup”, it is not known how many students have already submitted the dishes and the taste is rich. It’s better …

I saw Liu Pengxing, directly put five boneless chickens into the clear soup and boiled it again, and also added a variety of balanced onions, **** and so on.

In Alice ’s opinion, Liu Pengxing ’s approach is too rough. If it is her, she will definitely not add “raw materials” directly to the soup, but will process onion, ginger, etc. to extract useful essence parts. Add to the soup.

Halfway through, Liu Pengxing took out five chickens twice, and then put them back in again. Only three chickens were put in the third time, and before taking the clear soup, a few egg whites were injected into it …

Faced with the refined broth of the final product, Liu Pengxing did not add any higher ingredients, but put the cut cabbage and tofu!

Mingming has been cooked three more times, but the soup in Liu Pengxing’s hands is a bit more transparent than the chicken soup that was already clear and clear, and even the faint golden color can hardly be seen.

Looks like boiled cabbage tofu in fresh water!

At this time, Liu Pengxing looked at the time and found that it was already 4:45, so he filled a bowl and put it up.

Seeing this bowl of “boiled water tofu soup with bok choy”, many students exposed their lips.

That ’s right. Chef Miyamoto mentioned before that when he was in the academy, he finally won the tenth seat of Shijie by a “green vegetable tofu soup” before graduation, raising his eyebrows once.

Therefore, some other students also thought that cooking a pot of “green bean curd soup” would definitely get a “good opinion score”.

But things are obviously not that simple. The students in the “green vegetables and tofu soup” group did not have the best qualifications. Fortunately, they also prepared a back road before and left the soup base, so they had no time to try for the second time.

“Oh, it’s green bean curd soup again! I also wanted to play emotional cards!”

“Is it boiled soup? Chef Miyamoto is getting angry again …”

“Isn’t it? Where did those soups go before?”

“Who knows, it might be scrapped for whatever reason!”

“There is no way ~ www.mtlnovel.com ~ It was only two hours before Alice was delayed. It seems to have failed once in the middle, so I can only play emotional cards …”

Liu Pengxing was unimpressed by these rumours, and placed in front of Miyamoto what looked like a “soup” of boiled cabbage and tofu in boiling water.

At the same time, Alice was also sulking, holding a bowl of cabbage and tofu soup alone, and tasted it herself …

Alice did not have full confidence in Liu Pengxing, because she clearly remembered that Liu Pengxing went back to find the ingredients again midway, but in the end, she came back empty-handed, which made her quite distressed for a while.

Afterwards, it seemed that he had abandoned himself, and turned around to take some of the most common cabbage and tofu back!

On the contrary, although Miyamoto was busy tasting other people’s soup dishes and proposed axe opinions, so I didn’t pay attention to Liu Pengxing’s cooking process, but I also instinctively felt that this is not as simple as Shimizu.

I saw Miyamoto as if the spoon in his hand weighed a catty, and seriously took a spoonful of “boiling water” into the mouth.

“Um! This is …” After Miyamoto’s marvel, the soup spoon in his hand suddenly lightened up, and one after another, he sent the clear soup with cabbage and tofu to the entrance!

Other students could not help but tremble in the corner of their eyes and said, “Hey, hello, won’t it? Is it because the elderly like to eat light?”

“Original, originally boiled cabbage and tofu in white water?”

“Sure enough, Chef Miyamoto is older …”

It is said that there are really some students who have not yet passed, and are ready to try to cook cabbage and tofu directly in white water ~ www.mtlnovel.com ~ Welcome all book friends to read, the latest, fastest and hottest serial works are all in ~ www.mtlnovel .com ~ Mobile phone users, please read.