has begun to use more creativity in his own cuisine, and Zhao Youqian will naturally not be limited to the most ordinary four-season themes, or ordinary four-season themes.

Just enough time, just a little change is not enough.

Zhao Youqian chose several kinds of mushroom ingredients and added them to their respective fillings.

For example, in autumn, cold mushrooms are added to the crab roe meat filling, and in spring, bamboo shoots are put on it, and in summer, the fattest and rich porcini mushrooms are used, and in winter it is the best shiitake mushroom.

The four kinds of mushrooms are also the combination of the four kinds of umami, the most important thing is that they all belong to the mushroom category, and the different mushrooms will continue to release different amino acid substances, superimposing the top enjoyment in the mouth.

This is also what Zhao Youqian cares about, and in the next time, all he needs to wait for is the completion of the broth.

And Zhao Youqian's later practice of adding fillings fell in the eyes of Nagi Senzaemon, which also made him smile, because the meaning of this was obvious.

This extremely talented Yaozhou boy has already felt the pressure, otherwise he would not have improved the established recipes, which also confirms the effect achieved by Erina's continuous sharpening of her cooking skills during this time.

For the Ogre, this is already a victory.

You must know that even if Zhao Youqian has not yet entered the realm of the special level in the first duel, in fact, the seriousness of the duel against Erina is not as serious as it is now.

What does this mean? It shows that Erina has begun to close the gap between her and Zhao Youqian, and this is the most critical point on the road of cooking in the future!

...

Just when Zhao Youqian and Erina Nagi were having a cooking duel in the Nagi family's mansion, they were in the depths of a place shrouded in a spell in Kyoto.

'Isayama Yu', who had already shaken off the Asama Shrine tracking, came here with a strange smile.

"Those guys can really follow..."

Revealing a rare look of distress, Isayama's tone was still frivolous.

Even if he used the running water to avoid a powerful giant like Zhao Youqian, but he was not good at tracking, but then the tracking that belonged to Asama Shrine and the royal husband was not so easy to dodge.

Even in the flowing water, I still found the traces of Isayama, and I came all the way to the gap.

almost chased Isayama Yu into the stinky ditch, but fortunately, he used a way to get out of the way with a change of thought, and even made several traces after getting rid of it.

It shows that he wants to sneak into Kyoto, but in fact he has already gone farther in the direction of Hokkaido.

Then he fired his horse pistol again, and entered the Kyoto Imperial Gymnasium for the real time, where there was also a safe house that he had been preparing for a long time.

can start his next step in his plans, and even... A 'surprise' that many people did not expect.

"My dear daughter... Soon you will be truly born..."

After chuckling, Isayama Yu actually ignored the power shrouded in those spells around him, and the whole person directly penetrated into the wall like black mud, and then completely disappeared without a trace.

It's as if nothing ever came here.

The gloomy atmosphere spread, and the sunlight fell on the sign at the door of this house through the deserted courtyard, and the two big characters 'Isayama' were still clearly visible in the already mottled font!

...

The formal cooking duels, including the halberd, are not as exciting as they imagined.

There are not even video sites at all, or clips broadcast by news outlets that are appealing.

Because once all the pre-processing is completed, the long waiting time for the ingredients to arrive is enough for many people to turn around and leave.

You must know that Zhao Youqian's previous halberd competition, especially the live broadcast, is actually a dish that takes a short time to make.

And the longest time, there was also a fierce flame burning show that stimulated the audience.

The real halberd was also broadcast live in Higashizakura, and if you don't watch the clips edited later, you will find that because the stakes in the duel are too high, the chefs involved in the halberd are very serious about every step.

I don't even want to miss a minute of heat, and seventy percent of the long hours of live broadcast are spent in the process of waiting.

Therefore, after the preliminary work of Zhao Youqian's cooking is completed, he only needs to knead the noodles occasionally every once in a while, and there is basically nothing to do, leaving endless waiting.

Erina Nagikiri is the same, after processing the sheep's blood, she began to prepare the last layer of soup jelly extract, but this time the time was very fast, and even Zhao Youqian didn't see what she was going to use in the end, it was already over.

Then she also began to wait for the consommé to finish before moving on to the next steps.

The two of them could only be in front of the stove, quietly smelling the smell of broth, closing their eyes and recuperating.

As for leaving or doing other things, as long as the chef in the duel is not going to do this.

Because they know that if they miss a minute, they may make countless changes and mistakes in their dishes.

Fortunately, Nagi Kiri Senzaemon and Shinto Scarlet Samu, who were watching the battle on the side, and the Snow Girl and the others were already used to this kind of thing, and they were not ordinary people, and standing for a while would not make them uncomfortable.

What's more, with a special stock stewing device, the average stock boiling time of two hours is condensed to about an hour, which is already good.

Zhao Youqian also began to process the crucian carp after the broth began to boil for half an hour, changing the practice of frying directly in a wok and then stewing at the beginning, this time the crucian carp was neatly put into the casserole, a little lard to moisten the pan, fried for a while, and then a tablespoon of minced ginger, half a tablespoon of cooking wine, and a tablespoon of white pepper sprinkled in.

Finally, a full pot of hot water, start boiling on high heat for ten minutes, and simmer on low heat for thirty minutes.

The crucian carp soup, with its gum and crucian carp umami, is about to be baked.

The reason why we use a casserole instead of a wok is actually for the constant temperature of the casserole, which preserves the taste and nutrients of the food.

The other thing is for the last step!

Mashed!

If you want to thoroughly mash the crucian carp in the wok, it will inevitably leave scratches on the iron pan, and the taste of the metal will affect the soup, even if it is these small details, you must not let go.

Constantly the crucian carp that has been boiled to the heat is repeatedly mashed, the fish meat, fish bones, fish skin mixed with the fish soup to release a stronger taste, at this time to add a certain amount of pepper, fresh and fishy, if there are people who are familiar with Hubei Province (Hubei) cuisine, you will know that what is now used in Zhao Youqian's hands is the production method of their famous snack in the morning 'paste soup powder'.

It's just that the powder is not put in to thicken, and after continuous boiling, it is filtered with gauze, because the crucian carp has small bones, and it is not possible to leak through the net.

The gauze is also strained three times, and then squeezed several times to allow the meat of the crucian carp to melt into the soup.

Then this special fish soup soup jelly that is about to be combined with roasted chili pepper preserved egg porcini mushrooms has been completed, full of summer flavor, just the tip of the nose smells, it already makes people feel as if they are overcharged, and there is a slight sweat...

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