Li Xiang took out the Wenwu knife he had made from the knife box he was carrying, and began to process all kinds of ingredients.

As soon as the knife was taken out, it was watched by many students around it. The shape of the knife is different from the Santoku knife commonly used by Japanese chefs, and the cloud-like pattern on the blade is even more eye-catching.

And after Li Xiang began to process the ingredients, everyone's eyes were attracted by the chef's brilliant knife work.

The blade seems to be self-aware, cutting precisely through the gaps in the flesh, and with its own sharpness and skill, the blade seems to separate the meat as if there is no resistance. Where it is necessary to cross the section, the whole knife is carried out from the top to the end through the technique of pushing and cutting.

Cut into thick slices and then cut into chunks, the work of cutting the beef takes only tens of seconds, and the size of the cut beef is as if it had been measured with a ruler.

After a brief cleaning of the knives, Li wanted to change the knives of vegetables and other ingredients at a faster pace.

"It's really rare, it's a Chinese-style square slice kitchen knife."

Roland Chapelle, from the podium, whispered to himself:

"The advantage of the Chinese square knife is that it is very suitable for chopping vegetables, and it is also convenient for shredding and chopping, but due to the large number of materials used in the blade, it requires a lot of wrist strength from the chef. But I remember that Marshal Nagiri once said that Emiya had received a French culinary education, where did he learn how to use Chinese kitchen knives? ”

Li Xiang's side, as the kitchen knife landed on the cutting board, the continuous sound of "tuk tuk" formed a pleasant rhythm, carrots, mushrooms, onions, bacon...... One after another materials were taken by Tian Xiang, and then changed shape in Li Xiang's hands, even if he ran, Tian Xiang's speed of picking up ingredients still couldn't keep up with Li Xiang's speed of cutting vegetables.

After the preparation was basically completed, Li Xiang said to Tian Suohui without looking back: "Help me cook the bacon I just cut." ”

Megumi Tadoko said loudly, but after entering a tense state of work, she didn't feel nervous at all, and just devoted herself to the production of the food.

Seeing Tian Suohui's current state, Li Xiang smiled silently, and then took out the kitchen paper at hand, wrapped a piece of beef that had just been cut, and shook it hard.

On Li Xiang's forearm, strands of steel-like tendons swelled out, showing the beast-like strength of the arm owner. The blood in the beef almost gushed out under the tremendous pressure.

Moisture is a taboo in beef cooking, and with the power that Li Xiang inherited from the Heroic Spirit, the excess water in the beef was completely removed, and after a few minutes, all the pieces of beef were cleaned up. At the same time, the surrounding students who had just witnessed the "moisture removal" process saw Li Xiang's head raised, and his feet unconsciously took half a step back.

"Don't mess with this person in the future." The students present reached such a consensus.

The bacon that Tian Sohui was in charge of had not yet been processed, so Li Xiang casually picked up a few pieces of different kinds of ingredients that had just been processed and put them in his mouth to taste.

Cooking is ultimately the art of details, and the so-called recipes are never something that is set to die. Chefs of the highest level often make some fine-tuning of the recipe according to the situation they are facing.

As a simple example, what should you do if the recipe uses unsalted butter and you only have salted butter on your hands?

In the same way, when diners have a certain taste preference, when the taste of today's ingredients is not strong enough, when the water used contains too much calcium and magnesium ions, etc., the chef needs to make a little modification to the recipe, whether to put more or less food, whether to add a little new seasoning, etc.

This little bit of fine-tuning may have little effect on improving the quality of the dish, but it's obvious for someone like Erina Nagikiri. Even ordinary diners can tell the difference between good and bad taste. Although they can't point out the specific problems like Erina Nagiri, who has been trained, they can still get a vague sense of which is better and which is slightly worse.

"Well, it's all good ingredients, but the mushroom flavor is a little less intense, the carrot variety is a little too sweet, and the red wine, a 2009 Burgundy, is not very acidic, and the tannin ripeness is good, but it is still lacking in quality compared to the 2010 vintage, and the flavor is a little stronger. You need to pay more attention to the seasoning. ”

After tasting it, Li Xiang returned to the stove and took over the baton from Megumi Tazo.

Brush the bottom of the pan with olive oil and fry the already cooked bacon strips until brown. After Li Xiang used his experience to distinguish the color of the bacon in place, he took out the bacon and fried the dehydrated beef cubes with the fat that exuded a rich aroma from the bacon.

Fry the beef cubes until dark brown, remove them from the pan and simply stir-fry the carrots and onions in the pan you just used.

"Saucepan!"

"Good!"

Megumi Tazo handed over the cast-iron saucepan that had been prepared.

When Lee wanted to see the surface of the carrots and onions turn golden brown, he poured the contents of the pot into a saucepan that Megumi Tanzo had cleaned and preheated, along with the beef and bacon he had just processed, added salt and black pepper, and finally sprinkled a handful of flour on top. Used to add viscosity and lock in moisture.

"Miss Tanasho, oven ......"

"It's been warmed up to 230 degrees!"

After stirring slightly, Li Xiang put the pot in the oven to bake, take it out after four minutes, turn it slightly, put it back in the oven and continue to bake for four minutes. Causes the flour previously sprinkled on the beef to form a hard crust.

Add the bay leaf, thyme, parsley and garlic and pour the burgundy wine into the pan. Once boiling, cover and bake in an oven at 165 degrees Celsius.

Originally, according to Li Xiang's cooking method, the beef tastes best after being roasted in the oven for 3~4 hours, but Roland Chapelle has a time limit of two hours to complete it. Therefore, Li Xiang decided to use a tricky method.

Standing in front of the oven, Li Xiang said in a voice so low that he could barely hear it: "Everything is ashes, and the blades are like fire!" ”

A long knife flashed in his hand, as if nothing had happened. But only he knew that the beef in the oven was wrapped in high heat in an instant and had been cooked instantly.

In addition, Li Xiang also burned countless tiny pores on the surface of the beef through the meticulous manipulation of the chopping knife, which was invisible to the naked eye, turning the beef pieces into pieces of "artificial sponge" one after another, and the soup could penetrate into the beef through these small holes, so that the beef could be completely flavored.

After doing this, Li Xiang casually turned around and instructed Tian Suohui: "Miss Tian Suo, the beef will be finished in 1 hour, remember not to forget to take care of it." ”

"Okay." Tian Sue nodded, in the time just now, she had completely cleaned the countertop, "Emiya-kun, you are really amazing, it's all up to you today." ”

"No, no, Miss Tasho has also helped me a lot, and cooking according to the recipe is not a difficult thing, I believe Miss Tasho will be able to handle it well."

"No, no, no, I can't, I've been the tail of the crane in the class since I entered Yuanyue, and just today, I received a warning from the school, saying that if I get another E evaluation, I will be dropped out."

Tian Sue said that tears were about to flow out.