These days, it's not just passively following Li Xiaoran to learn about cooking. Pen? Interesting? Pavilion wWw. ｂiquge。 ｉｎfo

In the same way, I integrate the dishes I have learned with the dishes I already have, and I can create my own dishes, which is different from the dishes that others are good at.

Kohei Soma doesn't have the kind of cuisine he is good at, everything he does is just to make the food more delicious.

The techniques of French cuisine, the techniques of Chinese cuisine, and the traditional Japanese techniques are all applied to his own cuisine.

In other words, Kohei Soma is an all-round chef like Erina.

"Then I'm looking forward to it, but this time I'm going to show my real skills." Li Xiaoran looked at Xingping Chuangzhen and said with a smile.

Two weeks later, Li Xiaoran has decided to start trying the dishes that will be assessed by the three-star chef from now on.

First of all, let's take Kohei Sojin to practice his hands.

After choosing his own ingredients, Li Xiaoran began to quickly process the dishes in front of him.

Duck breast, chestnuts and red peppers, and most commonly basil and thyme.

The chestnuts are first cooked, then the duck meat is placed on top of the paper to absorb the moisture, and the meat is crossed with a kitchen knife according to the texture of the meat.

Then spread black pepper, salt, and various seasonings evenly on the surface of the duck breast, lightly beat and marinate to taste.

After making all the preparations, Li Xiaoran also took the time to glance at Xingping Chuangzhen, who was preparing the cooking.

"Beef?" hasn't started cooking yet, and like Li Xiaoran, the current Kohei Chuangzhen is still in the process of marinating the beef into flavor.

Beef tenderloin, potatoes, and beef bones, what is he going to cook?

Glancing at the ingredients prepared on the Xingping Chuangzhen kitchen counter, even Li Xiaoran didn't think for a moment in his heart of what kind of dishes would be and what ingredients were needed.

"Like me, do you develop your own new dishes? That's kind of interesting. Li Xiaoran thought about it in his heart for a long time, and he didn't think of what kind of cuisine he needed, and he needed those ingredients, there is no doubt that this should be a new type of cuisine developed by Kohei Chuangzhen himself.

But that's what makes it interesting, constantly innovating, constantly accumulating inspiration, that's what a chef should have.

Although he was thinking about various things in his heart, the movements in Li Xiaoran's hands did not slow down at all.

After removing the chestnuts that have already been cooked, the meat of the chestnuts is poured into a bowl and then crushed into a puree.

No spices or other seasonings were added, but the sweetness of the chestnuts continued to spread as they were pureed.

"Chestnuts, I haven't tasted fried chestnuts for a long time." Looking at the chestnut puree in the basin, Li Xiaoran couldn't help but smile and muttered to himself.

Chestnuts go well with most game, and the chestnuts themselves can be used as medicine.

It contains a lot of starch, coupled with a sweet taste, which can fully match the deliciousness of duck meat, and act as a neutralizing condiment, making the duck meat more tender and delicious.

Then Li Xiaoran added a small spoonful of honey to the chestnut puree, and then stirred evenly.

"The next step is the processing of the duck meat." Taking a deep breath, Li Xiaoran gently took out the duck meat, then put it on top of the kitchen paper, and gently knocked it to absorb the moisture on the duck meat again.

And through the special hammering technique, it can also make the duck meat more firm.

After beating it repeatedly for about two or three minutes, Li Xiaoran sprinkled some white sugar on the surface of the duck meat, and then put it in a pan for raw frying.

Fry the duck fat in the duck skin completely.

With a crackling sound of oil, an incomparably tempting fragrance came out of the pot.

At this moment, Li Xiaoran was staring at the duck meat with all his attention.

To ensure the most perfect heat of duck meat, we must not only estimate the time in our hearts, but also pay attention to the changes in the duck meat when it is fried and the sound it makes, which are the criteria for distinguishing when the duck meat can reach the most perfect heat.

"It's now!" Li Xiaoran's eyes flashed, and he immediately turned off the heat and started the pot, and poured the duck meat in the pot into the plate that had already been prepared on the side.

The duck meat and duck fat are perfectly separated, and a layer of kitchen paper has been laid on the plate, and with the duck meat on the plate, the kitchen paper instantly absorbs all the remaining fat on the duck meat.

"Next, it's the key to this dish." Looking at the duck fat in the pot, Li Xiaoran couldn't help but show a faint smile on his face.

"What is he going to do, is the duck fat fried raw also part of his preparation?" Kohei Chuangzhen, who was processing beef on the side, saw Li Xiaoran's movements, and couldn't help but show a look of extreme surprise on his face.

Because he actually saw Li Xiaoran pour the fried duck fat into the prepared chestnut puree in the pot.

Ignoring the Kohei Chuangzhen who noticed him on the side, Li Xiaoran's face was full of smiles at this moment, and he poured almost one-third of the duck fat evenly into the chestnut puree, and then began to stir it to completely blend.

After everything was made, Li Xiaoran gently smeared the chestnut puree on the surface of the duck meat, wrapped it, and then put it in the oven for baking.

"The next step is to prepare the sauce that will completely sublimate this dish!"

Looking at the duck fat left in the pot on the side, Li Xiaoran turned on the fire to heat it up.

After the oil temperature rose and the unique fragrance came out, Li Xiaoran put the red pepper, onion and the rest of the seasonings into it one by one, and then added a spoonful of sugar.

Sugar, a magical seasoning, works like magic to make red peppers and other vegetable seasonings soften quickly and add color and flavor.

Li Xiaoran likes sugar as a seasoning, usually when developing new dishes, Li Xiaoran will always add a spoonful of sugar to it, and when he is sure that sugar has no way to play a better role, he will try to change other seasonings one by one.

After finishing the sauce, Li Xiaoran came to the side of the oven and waited quietly, unable to open the oven to confirm whether the duck meat was perfectly roasted.

And because it is completely wrapped in chestnut puree, there is no way to judge from the appearance whether the duck meat has reached the point of perfection.

Everything can only be done by one's own experience and intuition.

It should be almost there, Li Xiaoran took a deep breath and took the duck meat out of the oven.

However, after taking it out, Li Xiaoran's brows were twisted together.