Dessert.

This type of dish is actually more appropriately called sweet (i.e., sweet dishes), Western puddings or pastries such as cream and eggs.

When it comes to desserts.

Then Chinese cuisine is naturally something that cannot be bypassed.

As one of the world's three major culinary systems, Chinese cuisine has many desserts and food methods that are almost superior to other culinary systems.

In Huaxia.

Each place has developed a different speciality of dessert pastries.

In addition to Chinese snacks such as sweets and cakes, there are also a variety of Chinese desserts in Chinese cuisine, such as sweet soup, taro balls, milk tea, and ......

Thereinto.

It is most famous for its various items of Cantonese cuisine.

……

Soon.

The two of them returned to the cooking table with the ingredients they had chosen, and then began to quickly process the ingredients they brought.

"Flour? Egg? ”

"Is Nagijima-senpai going to make pastry?" After seeing the main material brought back by the female Kijima Fusuke, many Tozuki students couldn't help but talk about it.

Pastry and pastry.

It's a logical choice!

As a ramen master, Nyokijima Fusuke naturally has a deep experience in various pastries and sweets in addition to ramen.

Cooking begins.

Mr. Fusuke Timakijima took out a small portion of the harvest rice flour, added a 1:1 ratio of lard, and began to rub his hands vigorously to make the puff pastry.

Puff pastry!

It is a dish that is made with flour and cooking oil.

But.

This puff pastry is just one of the steps that Fusuke Megijima takes to prepare the dishes.

Other than that.

The lard that Fusuke Female Kijima eats is not ordinary lard, but the best fat fat oil that flows from the roasted whole pig!

Roast whole pigs.

A special food creature that inhabits the forest and captures level 1.

It's different from ordinary gastronomic creatures.

Roasting the whole body of the pig is already just the right meat in itself.

In other words.

Roasting a whole pig is a roasted pig with life.

In this case.

Roasting a whole pig doesn't require any cooking by a gourmet chef at all, as long as a gourmet hunter can catch it, it's already a perfect dish.

The only thing that needs to be done by the chef is probably the sauce for the dipping sauce for the yakiniku!

But.

The fat that flows from the roasted whole pig is originally the finest lard (sauce).

Sweet.

Even the fat from roasted whole pork has an appetizing grassy smell, and the taste of bibimbap from roasted whole pork alone is addictive!

A general gourmet chef.

The sauce they make is not as good as the fat that comes out of roasting whole pigs.

Due to the peculiarities of roasting whole pigs of this kind.

Not to mention that Kanda Soji said that it was a live and whole roasted whole pig, even if it was pork that roasted whole pigs, he did not bring it back to the world of the spirit of the halberd.

As the whole lard is roasted, the lard is kneaded into the flour.

Soon.

The chestnut-sized puff pastries were kneaded out by Fusuke Nugijima, and then neatly arranged on the board on the cooking table.

"Huh?"

"What Nugijima-senpai is going to do is not the puff pastry in Chinese cuisine, right?" After seeing Nyokijima Fusuke's actions, the students of Tozuki have already guessed Nyokijima Fusuke's cooking.

Puff pastry.

It is a special pastry made by wrapping the oil skin in puff pastry and making an oil dough, and then wrapping the filling and baking it......

This kind of dish.

It is also a common dessert in Chinese cuisine, and the common types are sweet potato crisp, peach crisp, egg yolk crisp, lotus crisp, ......

It depends on the ingredients and even the season.

Ghee snacks are also different.

"Puff pastry?"

"Isn't this kind of food too ordinary?" Some of the students couldn't help but worry that Fusuke Kijima had chosen puff pastry as the topic of this competition.

"Ordinary?"

"Don't you guys have the current methods of Nyokijima's seniors, how can the dishes that Nzukijima's seniors prepare to cook be ordinary puff pastry!"

"And."

"How can you know how difficult it is to cook Chinese cuisine!"

After hearing this.

The person who had just spoken out closed his mouth instantly, and then refocused his attention on the two of them.

Saw.

After making the puff pastry.

With a quick movement in his hands, he put the ingredients of black grass, golden carrots, and almond cabbage into different wall breakers and grinded them into vegetable juice.

At the time of grinding and pressing the vegetable juice.

Nukijima Fusuke was not idle, and directly added roasted whole lard and water to the remaining harvest rice flour and began to knead to make a new dough.

"I see."

"The seniors of Nukijima are going to prepare noodles and desserts, probably the lion dancing cake in Chinese cuisine!" While processing his own ingredients, he observed the Ishiki Hui of Fusuke Nukijima.

Now I also guessed the dishes prepared by Fusuke Nugijima.

"Wake up the lion!"

"It seems that this matchup is much more difficult than I thought." Isshiki Hui chuckled, then buried her head and continued to handle the bullet chestnut.

Bullet chestnuts.

This ingredient has a catch-level of up to level 23, and it is also one of the highest-level catches that Soji Kanda brought to the world of halberd spirits.

Up to 23 levels of capture level.

This is enough to show how difficult it is to capture the bullet chestnut.

When the bullet chestnut tree feels the vibration, even the slightest vibration, it will shoot its own steel-like fruit at the same speed as the bullet.

Once dropped on the ground.

Bullet chestnuts will take root and sprout immediately, and the sprouts that grow will absorb all the nutrients of bullet chestnuts, and even carry toxins.

Therefore.

If you want to capture bullet chestnuts.

Then the food hunter must catch it before it burrows into the ground. (Pick up the bullet with your bare hands!) ）

Every year when the bullet chestnut season is ripe, a large number of people are injured by the bullet chestnut attack.

For this.

When the Bullet Chestnut Tree is ripe, the area around the Bullet Chestnut Tree is designated as a forbidden area for ordinary people.

By the way.

Due to the shell of the bullet chestnut, which is as hard as steel, the bullet chestnuts that Kanda Soji brought back to the world of the halberd eater are all fruits that have been shelled.

Otherwise.

If the chefs in the Halberd Spirit World want to cook bullet chestnuts, I'm afraid that the only way to do this is to bring out the laser weapon to be able to cook this ingredient.

Due to the influence of gastronomic cells.

Even if the chefs of the Halberd Spirit World can keep their cool under the temptation of Dream Ingredients, the variety of special recipes of Dream Ingredients is still a huge problem for them.

Lots of ingredients.

It's not a chef in the world of halberd eaters at all, and the ingredients that can be cooked, bullet chestnuts are just a small one.

……

The other side.

Fusuke Nagijima added the vegetable juice he had ground to the kneaded dough and colored the dough in a variety of colors, both green and yellow.

Then.

Fusuke Kijima continued to knead the dough until the dough was on his hand and reached a state like a film, but it was tough but not broken.

This technique.

In Chinese cuisine, it is also known as kneading water skin.

After making the water skin.

After taking a deep breath, Fusuke Nukijima adjusted his state to the best state, and the next cooking step was the most critical step in awakening the lion cake!

Crispy!

The quality of the crisp determines the success of the finished lion cake, and only the fine and compact dough can form a crispy effect that separates layers and breaks when touched.

this step.

It is an extreme test of the overall coordination and basic skills of the cook, and the chef needs to fold the dough out of a thickness of 72 layers in one go, so that the water and oil dough can wrap the puff pastry in layers.

There can't be a gap.

Flowing water.

Fusuke Nukijima's movements did not pause at all, and after successfully completing the puff pastry, the dough was sent to the freezer next to it to freeze.

This step takes twenty minutes.

Freezing ends.

After taking out the dough again, Nyokijima Fusuke began to use the dough to make the eye sockets, eye bags, mouth, nose bones, eyes, and ears of the lion dancers......

this step.

The test is the skill and skill of the chef.

After each part is made.

The next step is the most time-consuming and the most subtle.

The chef needs to brush a thin layer of egg white at the adhesive site, and the egg white acts as a glue-like adhesive ......

this step.

The chef must accurately control the amount of egg whites brushed, too much egg white, and the fried lion cake will lose its gorgeous and delicate appearance.

If there is too little egg white, it will be difficult to stick.

Other than that.

Every part of the lion is very small and fragile, especially the hair and eyes of the lion, which must be careful and careful.

The egg whites used for adhesive brushing will naturally not be ordinary egg whites.

In the captive world of gastronomy exists a white fruit.

When ripe, a slimy yellow juice spills out of the fruit, which is very similar to a ripe mango, called a soft-boiled egg mango!

After the fruit is ripe.

Although the flesh has the taste of mango, it has the same taste and characteristics as the flowing egg yolk.

And.

In the half-boiled egg mango is not fully ripe, the half-cooked soft-boiled egg mango flesh is like egg white!

Eggs with the aroma of mango!

At the same time, it also has two different postures: egg white and egg yolk!

Medium-boiled egg with mango.

Although it is only a level 1 ingredient caught in the captive world of food, it is an ingredient that is loved by children.

Soft-boiled egg mango smoothie, soft-boiled egg mango pudding......

These dishes made from soft-boiled eggs and mango are ridiculously popular among children, and they are not inferior to the chocolate banana gherkins!

……

It is particularly time-consuming to make the lion dance cake.

Ultimately.

This halberd was still the first to complete her own dishes by Isshiki, and when she sent her own food to the three judges of the Kanda General Division, Isshiki Hui gave Kobayashi Gentian a copy by the way!

"Kobayashi-kun!"

"If you don't mind, how about a taste of my food?" Issehui smiled at Kobayashi Gentian and said.

"En-en-en-en!"

"Then you're welcome!" After seeing that Issuki Hui took the initiative to keep a copy for himself, how could Kobayashi Gentian refuse Isshiki's kindness?

Even.

Issehui because of this move of his own.

In Kobayashi Gentian's heart.

Yishihui's status is enough to compare with Ji Zhiguo Ningning, only Si Yingshi, and even threw a yellow-haired dwarf far away from a distance of eighteen streets.

Although it was originally a long time, I was not very high in Kobayashi's gentian's heart.

On the judges' bench.

"Red bean chestnut yokan? It's quite a traditional confectionery! Nagi Senzaemon looked at the dishes presented by Isshiki Hui and said slowly.

Yokan.

A type of neon traditional dessert and fruit.

But.

In fact, yokan is the same as sashimi and ramen, and its original source is also Chinese cuisine!

In ancient China.

Originally it was true that yokan was a soup that was actually stewed with mutton.

After the yokan was brought back to neon by the neon monks from China, because the monks did not eat meat, they used red beans, arrowroot flour and flour to make the shape of lamb liver instead of lamb liver. (Neon soup and liver pronunciation are similar.) ）

At the time when the neon tea ceremony was popular.

After the evolution, yokan has slowly become one of the most famous tea snacks in neon, especially in the era of Toyotomi Hideyoshi, and the yokan with red bean paste filling was the most popular.

Over time.

Neon yokan also started with red beans as a material, and gradually developed into different flavors such as chestnut, sweet potato, pumpkin, and even matcha.

Types of yokan.

This evolution evolved from practicing yokan to water yokan and steamed yokan.

And the yokan made by Issehui is the chestnut and red bean yokan made by the neon traditional practice of yokan!

Chestnut red bean yokan.

The ingredients required for this dish are simpler than the lion awakening crisp cooked by Yusuke Megijima, with only three kinds of red beans, chestnuts, and agar......

In modern yokan.

Arrowroot, a thickening ingredient, has long been replaced by agar, a vegetable gum.

But.

Compared to agar this vegetable gum.

Isshiki found a more suitable thickener than agar in the dream ingredients, and that was the kind of adhesive juice in the body of the leek......

As for.

Yokan must be made with added sugar.

The red beans used by Isshiki are not ordinary beans, but sweet beans from the captive world of food, which also contain a lot of sugar.

Cut off a piece of yokan.

"The aroma is extremely pure and the taste is exquisite!" After Nagi Kiri Senzaemon put the yokan in his mouth, a hint of intoxication suddenly appeared on his face.

"Bullet chestnuts, sweet beans!"

"The flavors of the two are perfectly blended and intertwined, and the aroma of leeks is the finishing touch of this yokan!"

For Isshiki Hui's dishes.

Nagi Senzaemon couldn't stop praising again and again!

This dessert is yokan.

It really impressed Nagi Senzaemon quite a lot, and he didn't lose to the triple curry ramen that Nukijima Fusuke took out in the last game.

The other side.

Soji Kanda was also pleasantly surprised by the idea that Ichishiki Hui used the juice of bind leeks instead of agar and arrowroot powder as a thickener in cooking.

Really.

Bring the ingredients of the captive world of gourmet food back to the world of the halberd spirit.

It's the right choice!

The chefs of the world of the spirit of the halberd can't make more delicious dishes than the chefs of the captive world of gourmet food, and that's only because of the gap in the world!

After touching the dream ingredients.

Chefs like Kohei Joichiro and Ichishiki Hui sometimes burst out with different sparks of thinking in the process of cooking dream ingredients!

And this spark of thinking.

Sometimes.

Even the captives of gastronomy and world cooks don't care about the points of discovery.

But.

The reason why the captives of gastronomy don't care is not necessarily because they can't think of it, but because they have better choices.

For example, the idea of using the juice of a bind leek as a thickener is an example.

In the captive world of gastronomy.

Gourmet chefs can easily find a viscous agent with a better effect and use it in their own dishes.

Of course.

Nor does that mean that the discovery is useless.

Know the ingredients.

In this way, you will be able to cook your own dishes better.

Other than that.

This discovery may come in handy at some point, and it is the accumulation of this special method and know-how for ingredients that has become the foundation of gourmet chefs.

I'm a little unwell today.

So be it.

I want to go to bed early today.

Although the monthly pass has not arrived, it will still be added, and then this is owed 5,000.

I originally.

It should be considered sincere when 9,000 words are thrown out directly, and what is the matter with playing white slips.

But.

I'm really not feeling well today.

And.

Although I don't have much integrity, I still have a little bit of integrity, except for one time when I was pulled back by the boss to work overtime.

I basically do what I say.

(End of chapter)