Looking at the students who were one in a million, trembling under the taste of the Tongue of God, with all kinds of complicated expressions of unwillingness, grievance, and chagrin, Yang Ming really wanted to laugh in his heart.
Then, Yang Ming's gaze froze, and he turned his gaze to look at the real highlight here, the competition between the two Yuanyue Ten Masters.
One is a little girl with glasses, who looks polite and academic, named Ji Zhiguo Ningning, a mustard noodle expert, and is the sixth chef in the top ten of the Far Moon.
Opposite her was a cold-looking young man, Mizuyama Edazura, who ranked ninth among the Ten Masters of the Distant Moon, and was known as the "Alchemist", who controlled many restaurants.
This time, it was also because he saw a piece of land in the Ningning family of the Upper Ki Country, a prime location close to the commercial center, which was very conducive to opening a store, so he proposed this halberd competition.
This competition is to make an orange peel dish, which has no bright spots, and is the core of this competition.
Because of this, it is difficult for the two of them to make what they are best at.
Of course, there are no restrictions on other ingredients, and you can use the cooking techniques and the dishes you need to make.
Mizuyama-edsu has decided to mix orange peel with meat to create a dish that combines the fineness of the meat with the flavor of the fruit.
Norikuni Nene has found a mold for baking, and she will make some desserts out of the orange peel by placing ingredients such as eggs and honey in the kitchen on the counter.
The competition is imminent.
After carefully scrubbing off the wax on the surface of the orange peel with warm water, he put the orange peel into a steamer and steam it over the water, and began to make desserts.
Honey orange peel muffin cake, this time she will make a muffin cake with the flavor of orange peel.
Ji Zhiguo Ningning skillfully puts the eggs and honey into the whisk and stirs it well, and then adds salad oil, fresh milk, and orange juice to stir the ingredients in the whisk into a very uniform and delicate appearance.
Among these ingredients, eggs, honey, and orange juice are all bright gold in the same color, and fresh milk combines this gold color into a somewhat soft color.
This color is the same as that of orange peel, and when the golden muffin cake is mixed with orange peel of the same color, which is difficult to spot at first sight, the texture becomes very pleasant.
What Ji Zhiguo Ningning wants is the surprise brought by this ordinary-looking muffin cake.
Continue to sift the low-powdered fish baking powder together, add it to the delicate mixture, stir, and the golden and delicate blend with the milky white powder to form a batter.
During the stirring process, the original steamed orange peel is almost ready.
Ji Zhiguo Ningning took out the orange peel from the pot, pinched the orange peel, and took out a delicate knife to gently scrape off the white tendons in the orange peel, leaving only the outermost golden skin.
The orange peel and white tendon are relatively bitter, which will affect the sweetness of the muffin cake, so it was abandoned by Ji Zhiguo Ningning.
Cut the processed orange peel into finely diced cubes, add water and sugar to the pan and start making the syrup.
Looking at Ji Zhiguo Ning Ning's cooking, Yang Ming let out a "huh" sound from his mouth, and a scarlet light appeared in his eyes.
Before you know it, the Writing Wheel Eye has been opened, copying all these actions.
"It just so happens that I don't know how to make cakes, which is really an unexpected bonus, and this trip is not in vain."
Yang Ming said secretly in his heart.
On the other side, Zuizayama Ezuya.
Mizuyama Eretsu also locked the dish on Japanese cuisine this time, orange peel chicken.
In Japanese cuisine, orange peel is dried and becomes tangerine peel, which is used as a medicine, making it delicious and healthy.
Although tangerine peel is not the same as tangerine peel, tangerine peel has a medicinal effect that cannot be achieved by fresh orange peel, and tangerine peel is used instead of orange peel in cooking.
However, the preparation of the dish is very simple, and it is okay to make orange peel as a common ingredient.
Therefore, Zuizan Esatsu is also very confident that he will gain an advantage in this competition with broad and profound Japanese cuisine, and the deliciousness and nutrition of orange peel chicken coexist, and this dish will be brilliant enough.
However, things did not go according to the set plan of Mizuyama-edatsuya.
The first step is to prepare the ingredients.
Zuizan Ezuya frowned and held up the chicken to check, and carved a hole in the chicken with a knife, the chicken was no longer fresh, the stale ingredients were not suitable for cooking, and the kitchen did not have extra chicken reserves.
Mizuyama-edazu also began to get into trouble.
The dishes that had been prepared had to be reimagined and had to be rushed.
However, there are no ingredients in the kitchen that are suitable for making tangerine peel in Japanese cuisine, which means that the recipes related to tangerine peel are all difficult for a clever woman to cook without rice at the moment.
Now, I have to look for other dishes.
While Kinokuni Nene had already progressed to see most of the dishes, Mizuyama Edsu also rummaged through the kitchen for a long time before re-determining the dishes.
The most common salmon, combined with orange peel to make a serving of orange salmon.
Zuizan Ezu, too, has been behind for a long time, so he can only hurry up to marinate the salmon while quickly using the time to juice the whole orange.
That's right, the orange peel is mixed with the orange and the juice is squeezed, and the orange juice and fructose are mixed together.
The marinated salmon is glued with white powder and fried in a pan piece by piece.
The heat was slightly overheated, and in order to achieve a crispier texture, Zuizan Esatsu also used a hotter temperature than usual for the salmon, but the pan-fry time was shorter to make the meat more tender.
Free novels bring you joy and joy ---> storyskyline.net
As a result, the fried salmon becomes crispy on the outside and tender on the inside, adding some contradictions to the taste.
Put the salmon on a plate, take out small pieces of tofu and stack them on top of the salmon, and the arrangement is square and full of layers.
A small piece of coriander is placed on top of the tofu, adding some vibrant color to the dish and making it more visually vibrant.
Layered on top of each other, like a small pyramid, from bottom to top, crispy fried salmon, original tofu, and green coriander.
Zuizan Ezuzu also pours a few spoonfuls of the fructose-stirred orange juice over the dish, and the orange juice runs down the tofu, slides onto the salmon, and finally falls onto the plate in a circle around the salmon.
Sprinkle with spices and brazilly.
The dish is finally done.
Ji Zhiguo Ning Ning had already poured the orange peel with syrup, mixed the orange peel in the batter, and put it into the muffin cake paper cup one by one to complete the final baking.
At this time, the country of Ki no Ning Ning also finished her cooking.
The next step is to try it
.
: