With the help of Li Xiang, Megumi Tasoko passed the assessment of Kojiro Shinomiya without danger. As for Li Xiang himself, not to mention.

Outside the kitchen, Tian Suo Hui caught up with Li Xiang, who left first, out of breath, and didn't even have time to change his breath, so he bowed deeply to Li Xiang:

"Thank you...... Thank you, Emiya-kun. ”

Li Xiang said nonchalantly: "You're welcome." ”

It's just a gesture for him. Moreover, Kojiro Shinomiya's reaction is still in his calculations and so on. Originally, he thought that if Kojiro Shinomiya lost his mind for a while because he lost face and stumbled in the review process, he would have to ask Dojima Silver to help give a pertinent evaluation.

However, although Kojiro Shinomiya has a somewhat bad personality, he still has some professional ethics. The judging process also did not result in unbiased findings. It can be regarded as saving him a little trouble.

"No, in that situation just now, if it weren't for Emiya-kun's help, I would definitely have been expelled from school." Megumi Tazo insisted.

"How so." Li Xiang shook his head, playing with the voice recorder in his hand, "There are many people who can't make a qualified level of cooking even if they have good materials. Although I helped you find the material, but the main thing. It's still your personal ability. ”

"Come on, you're actually very capable, but you didn't play it because you weren't confident enough and easily nervous."

Li Xiang walked away quickly, leaving only a back for Tian Suke.

After this little episode, the camp was still going on smoothly. With solid basic skills and a little magic use, Li Xiang successfully passed the first three days of training without any danger.

And in the evening, he took the time to play cards with Erina and Scarlet Sako, and on the evening of the third day, after obtaining Erina's consent, he called Kohei Soma and them by the way.

Although she is unmoved on the surface, judging from her expression and atmosphere, Erina Nagikiri also enjoys the feeling of being active with her peers.

Finally, it was the crucial night of the fourth day.

The reason why this night is important is because that night, Dojima Silver arranged a difficult topic. Eggs are used as the main ingredient to create a breakfast dish that can be served in a buffet style, and 200 servings are sold the next morning.

This is also the link with the largest number of eliminated people in the entire training camp.

"Scarlet, I've already thought about what I'm going to cook. How's your progress? ”

Erina Nagikiri was eager to try it, and those who knew her well could tell at a glance that she wanted to go back to her room and continue playing poker and board games.

"I'm very sorry, Eri-sama, but I'm afraid I still need a long time to prepare here because there hasn't been much progress."

Scarlet Sako apologized that she didn't have time. Of course, she will certainly not be an exception, and I am afraid that most of the students will be working all night tonight.

Erina said that she understands that although she has a tough style, she is still a reasonable person in nature, so she will naturally not force it in this situation.

"Emiya, what about you?"

"Some ingredients need to be prepared in advance, and more than 200 ingredients need to be prepared, I'm afraid I'll have to cultivate immortals all night tonight?"

"Cultivating immortals? What does that mean? Erina was confused.

"It's nothing, I habitually use the slang of my hometown, which means staying up late, you don't have to mind, go back to bed early first."

Li Xiang casually rounded up the tone he had leaked.

"Okay, then I'll go first, come on!"

Erina is gone, and in the kitchen, there are not a few people like Li Xiang and Scarlet Sako who are still trying or preparing.

Li Xiang's dish is "Zhusheng Noodles", a dish with a southern Chinese flavor and a common breakfast in the Lingnan region.

The origin of the name of bamboo noodles is due to the need to use thick bamboo, fixed at one end, people sit at the other end, constantly bouncing to make the bamboo repeatedly pressed on the dough, in the process of pressing the dough, the long thick bamboo continues to rise and fall, plus the Chinese prefer good color heads, so to "fall" and stay "rise", so the noodles are named "bamboo noodles".

Zhusheng noodles are characterized by crispy and elastic noodles, tough and chewy, and the mystery of this unique taste mainly comes from three aspects:

First, the flour used to make noodles is a high-gluten or even extra-high-gluten flour with a very high protein content. The higher the protein content, the more protein skeletons can be formed during the dough mixing process, and the final noodles will be more chewy.

Second, instead of using water, duck eggs are used when mixing noodles, and the flour completely relies on the moisture in the duck eggs to form a dough, and the rich protein in duck eggs also helps the noodles to taste more chewy, and the noodles made with duck eggs and flour are crispy and springy when chewed, and there will be a strong egg flavor in the mouth. A richer texture and taste level of noodles.

Third, add a small amount of lye water when mixing the dough. Alkaline water is added to many pasta dishes, and one of the important functions is to use acid-base neutralization reactions to neutralize the acids produced during fermentation. These acids will make the dough taste sour, rancid and astringent, and adding an appropriate amount of alkaline water can effectively solve these problems.

In addition, alkali can also make the protein skeleton structure in the dough more compact, slightly improving the texture of the dough.

The breakfast pastry served as a buffet does not have to be too much, but 200 servings is still a lot of work. Not to mention, it will take hours to make the soup, and it will obviously be too late to wait until tomorrow morning to start preparing the ingredients.

On Li Xiang's cooking table, the dark color on the left, the protein content of more than 14% of the extra high-gluten flour piled up into a hill; On the right, duck eggs in good condition are piled up in a bucket.

First, a "crater" is dug out in the middle of the flour hill, and then duck eggs are beaten into it, and the ratio of duck eggs to flour depends on experience and feel.

The dough made of duck eggs and extra high-gluten flour is much harder than ordinary dough, but under the strong strength of Li Xiang's arms and palms, this degree of hardness is nothing. Even if it is a real stone, it can be broken into pieces in Li Xiang's hands, let alone a piece of dough.

During the mixing process, the amount of lye water is adjusted according to the condition of the dough. Make sure that the texture of the noodles is not destroyed by excessive alkali.

Li Xiang's tremendous strength and subtlety also give him another level of convenience, the toughness of the dough does not need to go through the step of bamboo pressing, so that the noodles can achieve a stronger taste than the traditional production method. Compared to machine production, it is more detailed and uniform.

After putting the dough aside, Li Xiang began to make the noodle soup.

For a bowl of noodle soup, soup can be described as the soul of a bowl of noodles. Noodles are the staple food, on the human table, whether it is rice, steamed buns, noodles of Chinese, or toast, pasta, macaroni of Westerners, the taste of the staple food is always bland.

The taste of a bowl of noodles must come from the soup in the bowl.

If Li Xiang was asked to choose whether there was "no seasoning package in the instant noodles" or "no pastry in the instant noodles", he would definitely choose the one with the seasoning package.

Considering the needs of breakfast customers, the soup in this bowl of noodles must not be too thick and red-sauce. After thinking about it again and again, Li Xiang still felt that the theme of this soup was the most important thing to highlight the word "fresh".