The most critical point is Mizuhara Fuyumi's confidence in her own strength.
"Do you want to go in," she asked, and stepped aside a little.
"Hmm."
Hata Chuei nodded and said, "I want to check the ingredients first." ” "Heh" Hearing this, Fuyumi Mizuhara immediately understood what the other party was thinking, "Do you think that I will do anything with the ingredients?"
"This time, I will use my strength to defeat you and let you know how powerful we are."
She stuck out her tongue and licked it at her mouth, and the autumn wind always parched her mouth.
"I don't know why, other people will be very imposing when they say this, but when I hear my senior sister say this, I will only feel that I am a thief."
Hata-chuei walked in slowly from the door of the hall, and said lightly as he passed by Fuyumi Mizuhara.
As a student of Nagi thistle, Nagi Nagai doesn't trust anyone, whether there is a problem with the ingredients, or let him test it himself.
So when he walked forward, the sound of gritting his teeth behind him was regarded as inaudible.
Kagoshima is located at the southernmost tip of Toei Kyushu and opposite Okinawa to the southwest, making it one of the few natural sightseeing spots in Toei.
The quaint Kirishima Jingu Shrine, the World Heritage Site of Yakudo, the roaring volcanic Sakurajima, and the majestic Senganen Garden are all must-sees.
However, there are also many tourists who come here for the extremely delicious local cuisine.
The fertile volcanic ash, which is better than the black soil, not only feeds countless fat and sweet livestock, but also provides the people who live here with more delicious food.
Satsuma chicken is one of them.
Satsuma local chicken, along with Nagoya City's "Nagoya Oily Chicken" and Akita City's "Hinai Chicken", are known as the three famous chickens of Toei, and they are comparable to the snowflake beef in the beef world.
Their taste is completely different from ordinary chicken, which not only has delicate muscle fibers, but also has a good bite, good meat color, and less fat.
There is a well-known dish in Kagoshima that you may not have heard of anywhere else, called "chicken sashimi", which is comparable to the delicious taste of fish sashimi, and you can imagine how soft, tender and juicy this chicken is.
If you cook Satsuma chicken in the same way as a regular chicken dish, you may not be able to grasp the heat and the degree of processing of the chicken, which will ruin the texture of the chicken.
Nakaei Hatatake gently touched the chicken that was kept fresh on the freezer table with her fingertips, and responded to him with the elasticity that could be felt with her fingers.
The previous recipe had to be revised, and he immediately made this judgment.
But how, he frowned and pondered.
On the other side of the hall, Fuyumi Mizuhara changed into a chef's uniform and stood in front of the stove to check the utensils and ingredients.
In the quiet air, there was a smell of gunsmoke.
"Alright, it's time."
Sitting in the middle of the censorship seat, the man called the Ogre King said punctually in a blue dress like a clock.
"The time for the halberd is three hours."
"I hope you can put on a great show for us."
Halberd War Due to the special nature of this competition, the whole game was broadcast live by camera.
Erina and the others, sitting in front of the TV at the moment, watched the halberd through the TV screen with more seriousness than watching the Red and White Song Club.
At this time, the TV screen is focusing on Fuyumi Mizuhara.
"Fuyumi Mizuhara is so skilled in cooking."
This seems to be a nonsense, as a member of the Ten Masters of Yuanyue, how can he not be good at cooking, but this is what many Yuanyue students in front of the TV are thinking at this moment.
The ten heroes of the Far Moon School Park are all fighting from the way of blood and fire.
Think about it, when she was still one of the top ten masters of Yuanyue, she gave a plan that completely satisfied customers in restaurants with different flavors in different fields.
To do this, it is absolutely impossible to do this without mastering a wide variety of recipes and cooking styles.
She is a living "recipe encyclopedia".
"So which dish are you going to make?"
The moment she heard the dish "Satsuma Chicken", Mizuhara Fuyumiya's mind began to turn the pages of countless books, and in that glorious world, lines stretched from the local chicken in the center, leading to countless possibilities in an unknown direction, different dishes, different condiments, different cooking styles, any change will be a completely different dish.
As for Satsuma local chicken, she had already accumulated too much cooking experience when she was a chef in a high-end restaurant, so it didn't take long to finalize the final answer.
"Okay, let's do it."
The so-called high-end ingredients are designed to make customers experience a completely different pleasure from those low-grade ingredients at the moment of entry.
Discrimination.
This is the magic weapon why those high-end restaurants can set the price of a dish dozens of times higher than that of ordinary restaurants.
The dish that Fuyumi Mizuhara intends to make is a delicacy that makes full use of the umami of Satsuma local chicken.
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"Let's get started" "A whole local chicken, just soaked in the pot like this" Kohei Soma in front of the TV scratched his head, "What is she going to cook?"
In his hometown, he has never cooked a whole chicken, let alone a local chicken, which is too extravagant, and Kohei Sojina, who came from a family restaurant, began to worry about what to do if the guests couldn't finish it, which would be a waste "Probably that's it," Erina, who has seen a lot of high-end cuisine, gave her answer after observing the condiments that Fuyumi Mizuhara used.
And in the hall of the halberd, the game was still going on nervously.
"The temperature, well, almost."
The local chicken that had been completely immersed in the soup pot only had two chicken claws emerging from the clear yellow surface to prove its existence, and Fuyumi Mizuhara also checked the temperature in the pot and gently twisted the knob to turn off the fire.
The floating oil layer on the surface of the soup pot will lock the temperature rigidly, and the local chicken that is imprisoned will involuntarily infiltrate the heat into the chicken little by little with the residual heat in the pot, so that the tender meat quality unique to the local chicken will not be destroyed, and it has an unparalleled taste.
The key to this delicate technique is to accurately grasp the heat, which requires the chef to be very familiar with the characteristics of the ingredients and the function of the kitchenware
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