"It's a brutal approach, it's a blasphemy of the culinary arts." Nagi cut thistle unceremoniously commented on Jiang Yunfeng's cuisine, and her gloomy expression was full of disgust. It's no wonder that Jiang Yunfeng didn't rinse the mutton with water during the whole process, but how to decompose and marinate it with blood and water, which is simply unacceptable for the pursuit of exquisite and perfect naginata-cut thistle.

The sound of the thistle was transmitted through the microphone throughout the audience, and was unanimously recognized and supported by most of the students in the audience. Naturally, it also came to Jiang Yunfeng's ears, but Jiang Yunfeng didn't care, after all, it is normal for this cooking method of Chinese ethnic minorities not to be recognized by these people who are used to hypocrisy and high society, and when the cooking is finished and the sheepskin is cut, they will understand why Chinese cuisine, one of the world's three major cuisines, is not included in the list of world intangible cultural heritage like French cuisine or even Japanese cuisine. Because there are so many genres of Chinese cuisine, each local cuisine has the strength to rival the world's seven major food intangible cultural heritages, and it is too difficult to collect and organize a complete application materials.

"Thank you for your assistance, I'll take care of the rest." After tightening the wire, he carefully flattened the swollen sheepskin, and Jiang Yunfeng continued to add firewood to the fire. Erina Nagikiri nodded slightly, washed her hands and returned to the cooking to continue her unfinished cooking.

Humming the OP melody of the popular anime, Jiang Yunfeng took out the soldering iron from the fire pit and burned the wool, and when it couldn't be burned, he inserted it back into the fire and continued to heat it, and pulled out another one and then burned it. After several rounds of exchange, all the wool was scalded until it was carbonized, the soldering iron was thrown into a bucket and replaced with a kitchen knife to scrape off the carbonized wool, and finally the steel wool ball was scrubbed with water until the yellowish sheepskin emerged.

Lighting the flamethrower, Jiang Yunfeng carried a piece of plate oil reserved for cleaning the sheep water in his left hand, and the flamethrower on his right hand first roasted the sheep plate oil, and the high temperature flame made the oil contained in the plate oil drip onto the sheepskin, and the flame immediately turned to the sheep fat dripping downwards to bake the entire complete sheepskin into a beautiful golden brown.

When Erina Nagi returned to the counter, the oven countdown had just arrived, so she opened the oven door and took out the important parts of the must-kill appetizer that she had carefully concocted, and the baking tray was neatly arranged with slightly browned crispy slices. These flakes are not simple, they are cheese chips made by grinding Parmesan cheese, Grana Padano cheese, cheddar cheese, Gogensola cheese, mozzarella cheese and other more than a dozen cheeses into powder, mixing them with the ratio that his 'tongue of God' thinks is closest to the perfect one.

Erina Nagi delicately removes all the fascia of the black beef tenderloin and cuts off the excess leftovers. Leave the most delicate willow core part of the whole beef tenderloin, cut it into a finger-wide small section, discard the front and back, as long as the middle, the fingers gently knead the uneven texture, do not have the fleshy fiber is too thick, and the color is not ruddy enough. According to Erina's demanding requirements, a piece of beef tenderloin may not be able to produce a piece of tender meat that meets her standards, so the iron plate used to hold the waste materials on her right has been replaced by several small plates on the left, and only a few pieces of the best tender beef tenderloin are placed in both color and texture.

The staff poured the plate of beef tenderloin abandoned by Erina Nagi into the trash, Jiang Yunfeng was heartbroken and shouted pity. The lamb is wrapped in sheepskin and boiled, the purple-skinned potatoes are roasted and kept warm away from the heat, and the shale slab above the fire pit is sprinkled with many dried chili peppers, which are using the heat of the slate to remove water and roast the aroma of chili peppers.

Being idle is also idle, so Jiang Yunfeng cut off a plate of beef tenderloin that was about to be poured out, found a bamboo skewer and skewered the remaining marinade in the pot where the marinated mutton was brushed and inserted next to the fire. The dried chili peppers were almost slightly burnt, Jiang Yunfeng immediately picked them all up and threw them into the stone mortar, and threw a small piece of mutton plate oil on the vacated slate, and the forced mutton fat moistened the entire shale and spread the crushed beef tenderloin covered with sauce. Slate beef tenderloin ~ exquisite!

While pounding chili powder, he turned the beef tenderloin that was bubbling on the shale. After Jiang Yunfeng tasted the taste, he asked Erina Nagiri, who was still busy, "Miss, do you want to eat something and take a rest." I have freshly grilled slate beef tenderloin and beef skewers. ”

"If you want to eat yourself, I don't have time!"

"Okay~" Jiang Yunfeng shrugged helplessly, and then beckoned to Xingping Chuangzhen not far away. The latter nodded his nose and ran over, and all the cooked beef tenderloin on the shale slab was packed in a large bowl and handed to the other party along with the beef skewers planted by the fire.

Jiang Yunfeng, who felt that it was not enough, only left a few purple-skinned potatoes in the best condition, and all the rest were packed and taken away by Xingping Chuangzhen, and ordered, "Everyone didn't eat breakfast, you can take these back and distribute them to everyone to pad your stomach first." ”

Kohei Chuangzhen couldn't wait to pick up a piece of beef tenderloin and stuff it into his mouth, and swallowed it without chewing a few times, it seemed that he was really hungry, so he nodded and ran back to the base camp with a potato in his mouth. Soon there were cheerful shouts from the rebels, and Erina Nagikiri, who had finally gathered enough for herself, glanced back, a smile on her lips.

The cutting board is covered with a tough plastic film, and Erina Nagikiri places the tender beef tenderloin cubes in the center. Cover with a layer and gently hammer with a flat meat fluffing hammer until the tender beef tenderloin is hammered to the size of the plate used to hold it, tear off the film and place the thin beef patty as thin as cicada wings on the plate, cut off the excess parts and trim them into a regular circle.

A few pieces of cheese chips were pinched out by hand and sprinkled evenly on the carpaccio patty, Erina Nagi turned around and ran to Jiang Yunfeng, grabbed a pinch of chili powder from the stone mortar in his arms and turned it back. The scales accurately weigh the required weight of chili powder and sprinkle it onto the meatloaf, leaving the excess mercilessly discarded.

Erina Nagikiri spreads the arugula and tender mint leaf salad topped with olive oil, red wine and balsamic concentrate on the raw beef patty sprinkled with small pieces of cheese and paprika, pinching it and covering the salad and slowly pushing it so that the beef patty wraps tightly around the vegetable salad to make a sushi roll. Olive oil and red wine balsamic vinegar concentrate were poured back and forth on a clean plate, and Erina Nagikiri transferred the carpaccio to that plate, holding one end in her hand to make the beef roll spin, not only so that the meat roll was covered with sauce, but also used the insolubility of oil and water to draw a beautiful pattern on the white plate.

Erina Nagikiri, who finished her appetizer, breathed a sigh of relief, raised her hand to wipe the fine sweat from her forehead, looked back and asked, "My appetizer is finished, how are you doing over there?" ”

Jiang Yunfeng stroked the golden body of the sheep with his hand, felt the temperature, and nodded in response, "In terms of temperature, it can already be served." At this time, Kobayashi Gentian on the side of the Ten Masters had already walked to the judging table with appetizers.